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post #46 of 52
7/2/08 at 9:50am
Quote:
Originally Posted by edmorel View Post
For the big hitters like Coho, order from Brian Flannery, he just opened a website and sells what is considered by many to be the best beef in the good ole USA.

Site please?

Has anyone ordered from Niman Ranch, Lobel's, etc?
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post #47 of 52
7/2/08 at 10:11am
Quote:
Originally Posted by bigbadbuff View Post
Site please?

Has anyone ordered from Niman Ranch, Lobel's, etc?

http://bryansfinefoods.com/

Niman I think is good at their non beef offerings, not crazy about their beef. Lobels is in the sweet spot for those that use $20 bills as toilet paper.
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post #48 of 52
7/2/08 at 10:47am
Quote:
Originally Posted by Manton View Post
Pan searing has been around for as long as cooking, and a lot of great chefs and great restaurants do it every day.

In my home town there's a great little restaurant called Sander's. It's now at a "new" location, but before 1997 it had resided at a tiny, narrow location (12-14 tables, plus a small bar) for about 15 years. Kim, the chef, has a full kitchen now, but when he was at the old place, pretty much everything was cooked in cast iron skillets in his flea-speck of a kitchen. There was no grill. (As an aside, this never made me sad, as I don't care for gas grills.)
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post #49 of 52
7/2/08 at 11:16am
Quote:
Originally Posted by edmorel View Post
http://bryansfinefoods.com/

Niman I think is good at their non beef offerings, not crazy about their beef. Lobels is in the sweet spot for those that use $20 bills as toilet paper.
They make great meatloaf sandwiches. If I am in Marin during the day, I can't help but pick one up.
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post #50 of 52
7/3/08 at 10:18am
Do any of you have access to a tandoor? This is a very good way for the rib steak and also lamb chops. The heat is all around. The meat is lowered into the ultra hot belly of the tandoor and then pulled out when ready. The walls are lined with clay. The meat comes out crusted whilst still moist inside.


Was at a gathering and they had a portable tandoor. Was surprised at how well it worked.
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post #51 of 52
7/5/08 at 12:07am
Quote:
Originally Posted by HappymaN View Post
Some premium Australian beef. Ate these ribeye steaks last week. They look quite glossy because they have been preseasoned and some liquid is being drawn out. I normally dry them with paper towels afterwards (because I am extremely generous with the salt), and then brush them with oil before grilling them. I always pepper after cooking as I find that pepper burns easily and takes on a bitter note.

I have always avoided salting steaks until immediately before they hit the grill in order to avoid this -- is that wrong?

Quote:
Originally Posted by GQgeek View Post
I wouldn't expect anyone that was irish to know about good food. Drink? Yes. Food? no.

Just because we couldn't afford good food doesn't mean we could neither know something about it nor appreciate it.
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post #52 of 52
7/5/08 at 1:50am
Quote:
Originally Posted by eg1 View Post
I have always avoided salting steaks until immediately before they hit the grill in order to avoid this -- is that wrong?


I don't think I'd say "wrong," but it is misguided. Some say salting far ahead of time dehydrates the meat, but studies have shown that so little water is drawn out that it doesn't really dehydrate it at all. At the same time, it does draw proteins out, which gather on the surface. These proteins aid in the "carmelization" that takes place during grilling/searing, so salting ahead of time is a good thing. That doesn't mean that you're hurting your beef, though.
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