Assistance from the culinarily gifted

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Rumtiger -> Assistance from the culinarily gifted (11/8/2007 4:26:02 AM)
I need help. First off, I am a major sinner in the realm of steak, I love A1...love it, I practically drink the stuff, now I know I should appreciate the flavor of the meat by itself but my taste buds have just tuned themselves to feel that A1 is the pinnacle of flavor ever since I first tasted the stuff at 4 years old. Well, my problem is...I'm all out of A1, and I got meat ready to cook....and I want a sauce...can anyone suggest any substitutions I can use keeping in mind my affection for the deep brown stuff, without having to go to the market mind you. oh one quick note, when it comes to meat, I hate anything sweet.

pahunkboy -> RE: Assistance from the culinarily gifted (11/8/2007 5:50:34 AM)
pound meat out with citrius juice- orange grapefruit -lemon. a1 is msg- a chemical that enhances taste buds. you dont need it.

velvetpetal -> RE: Assistance from the culinarily gifted (11/8/2007 6:26:15 AM)
Well, personally..i suggest garlic...cant have enough garlic...on beef. Any type of garlic that You have...dry, powdered?...sprinkle lots on... fresh? chop finely and coat the meat using any juices that are a result also...but my personal fav is minced garlic that comes 'fresh" from a glass jar..lots of flavored oil..plus its already chopped...coating meat with that. From there...if You have them...chop fresh mushooms and onions...saute till they are cooked..and pour the whole mess over the top of your steak... i also love my steak juicy..so..i keep it rather pink...and after its "cooked"..wrap it up in tinfoil while i prepare any other side dishes or sauting mushrooms and onions..this will result in tons of juice..so watch it when ya reopen that tinfoil good 10 to 15 mins wait is best. If you have any red wine...adding that to the mushroom and onions after saute'ing..mmmmm Bake a potato... and share those mushrooms and onions on it...mmm mmm now i am hungry..inviting me for dinner? lol anyways..i also suggest when eating...that Ya use a good steak knife... and cut each morsel very thinly...redunking it in all the juices that came from that foil packet...heavenly. another not so great idea..is melting butter...and then mixing in parmesean cheese...and using that to coat the steak if you are grilling...not so crazy bout that myself.. but still good. And then there are tomatoes...warming up a can of stewed tomatoes...and pouring that over your cooked steak...sort of a 'swiss steak' idea...okay i guess. hope this helps..but if not..and ya gotta have that A1...go out and buy a bottle..lol

pahunkboy -> RE: Assistance from the culinarily gifted (11/8/2007 6:36:15 AM)
Velvet; I lOVE to eat! Im moving in with you on Saturday, ok? wine pounded into meat can soften the specal as well. hmm- last time i was at the meat counter- it was like shopping for diamonds. even day old stuff was woefully over priced. i never did see the sale meat. thats one thing i miss about a metro. good eats. here everything is microwave crap. now that the produce stand is closed- produce that looks ok- but over ripe/rotted. argh

velvetpetal -> RE: Assistance from the culinarily gifted (11/8/2007 6:42:49 AM)
yeah...its me again... just did a online search for A1 sauce alternatives recipes..and came up with this page: http://www.stretcher.com/stories/03/03mar31b.cfm

velvetpetal -> RE: Assistance from the culinarily gifted (11/8/2007 7:12:57 AM)
Sure...pahunkboy...why not? lol i LOVE cooking for a Man..its actually a fetish of mine...argh.sexually excited..watching a Man dig into a plateful of "whatever" that i cooked for Him...sitting there watching..making me all squirmy..lol...i am awful. Anyway..i will let Ya talk it all out with my vanilla husband..and make arrangements for when you can move in....hehehe i do know what ya mean about produce...i have never thought anything available at a grocery store to be all that great..esp oranges...yick..tasteless balls of nothing. Cant grow em in my backyard though...but i DO have a nice sized garden there..where ive grown onions..zuchinni..squash..watermellons...tomatoes..green peppers..and also have a apple..and peach tree...and am planning an even bigger space next spring...after hearing how bad the gas prices are forcasted for next summer...higher gas prices..will mean higher food costs...ect...so..enough said.

sub4hire -> RE: Assistance from the culinarily gifted (11/8/2007 7:20:52 AM)
Well you could move here. All steaks come from the Omaha region making everything a Omaha Steak. No more 58 dollars for a 2 ounce cut of meat. It is amazingly reasonable. Tastes different to. I guess its all the grass feedings. I'm not much of a meat eater. The little I do eat...there is a definate difference in meat. Used to buy a good T-bone in California for 15 a pound. I can buy one here for 3 dollars.

jadedserendipity -> RE: Assistance from the culinarily gifted (11/8/2007 7:39:47 AM)
I would share a fantastic marinade recipe I have created on my own but in all honesty I am not sure of exact measurements I just go by taste and eyeball everything..... And beyond that it seems that in the span of three hours you would have eaten said steak..... Hope you made it without that nasty A-1...... By the way if you make a good marinade and prepare a good steak you never need steak sauce..... [;)]

MissAndry -> RE: Assistance from the culinarily gifted (11/8/2007 7:54:02 AM)
ever had steak with peppercorn sauce? also I love woodland mushrooms on a steak

pahunkboy -> RE: Assistance from the culinarily gifted (11/8/2007 8:48:03 AM)
yes on a good marinade. some even let it marinade overnight in the fridge. on Omaha steaks- i ought to order some via dry ice. i notice a huge difference in my eating since mom moved. eggs and sandwhiches here. occassionally ill cook a burger or pork chops. ooo ahhh lol

Rumtiger -> RE: Assistance from the culinarily gifted (11/8/2007 5:08:58 PM)
quote: ORIGINAL: velvetpetal yeah...its me again... just did a online search for A1 sauce alternatives recipes..and came up with this page: http://www.stretcher.com/stories/03/03mar31b.cfm I love you.

TheHeretic -> RE: Assistance from the culinarily gifted (11/8/2007 9:57:37 PM)
If the steak needs sauce, you aren't cooking it right. Give the meat a heavy dusting of spices (seasoned salt, garlic salt, fresh black pepper work nicely, from a bachelor cupboard. Grill it over a hot fire, flip it once, at the first sight of juices, when the juice flows on the other side, eat it. Sauce on a steak is criminal! What the hell is wrong with you??? (ketchup, vinegar and worster-hoever the hell you spell it-shire)

velvetpetal -> RE: Assistance from the culinarily gifted (11/8/2007 10:39:32 PM)
quote: ORIGINAL: Rumtiger quote: ORIGINAL: velvetpetal yeah...its me again... just did a online search for A1 sauce alternatives recipes..and came up with this page: http://www.stretcher.com/stories/03/03mar31b.cfm I love you. lol..i bet You say that to ALL the girls..who...take the time to type out how to cook steak in three delicious, and semi delicious ways...before realizing that she didnt answer the question exactly in the way it was asked..and so..went and found a web link to post...that answered the question..perfectly. hehehe (They DO say "The way to a Mans heart..is through His stomache" for a very good reason....heheheheeee) i DO hope one of the recipes helped..and that ya had any ingredients needed Howd things turn out?? Another thing...being that A1 sauce is sooooo expensive..and that they jype ya with that thick brown glass bottle..it is VERY true (like is suggested on that webpage i linked Ya) the version they sell at Aldis store.is a perfect knockoff..i cant taste the difference..and they sell it in a rather large plastic bottle..REALLY cheap..try it..if You happen to have an Aldi store there. If You dont like it..the buck fifty or so..wont hurt the wallet to toss it..and believe me.it is WORTH the taste test. Won me over..never again will i be spending close to 5 bucks..for a dribble of A1.

thetragics -> RE: Assistance from the culinarily gifted (11/8/2007 11:01:42 PM)
I am a chef, and all of your treatment of meat is terrible. You must all be dom/mes to abuse your meat so. TheHeretic is close with the proper treatment of beef, but NEVER use seasoned salt or grlic powder or any of those things, they all contain liberal amounts of MSG (oh and kudos on the freesh cracked black pepper, we'll make a cook out of you yet). When you cook steak the keys are 1. High heat: it allows for a beautiful crust to form on the outside and seal in the juices. 2. Salt: season AFTER you sear or grill, salt will pull the water out of your meat, hindering your ability to get that beautiful, tasty crust, and alot of your seasoning will fall off and stick to your grill or pan, oh and cracked black pepper is beautiful too. 3. The most important, rest your meat after cooking in a warm place. When you cook meat to color (degree of doneness, rare, med. rare, etc.) you are effectivly cooking the blood and other liquid out of it. When you do this, you tigthen up the muscle tissue, causing all of your juices to be "squeezed" out of you meat when you cut into it. By resting you allow the muscle tissue to relax, allow the juices to "stay put" and you have the beautiful cross section color of your meat when you cut into it. I kind of ranted there, I guess you can tell I have a passion for food, meat especially. s

velvetpetal -> RE: Assistance from the culinarily gifted (11/8/2007 11:40:54 PM)
quote: ORIGINAL: thetragics I am a chef, and all of your treatment of meat is terrible. You must all be dom/mes to abuse your meat so. TheHeretic is close with the proper treatment of beef, but NEVER use seasoned salt or grlic powder or any of those things, they all contain liberal amounts of MSG (oh and kudos on the freesh cracked black pepper, we'll make a cook out of you yet). When you cook steak the keys are 1. High heat: it allows for a beautiful crust to form on the outside and seal in the juices. 2. Salt: season AFTER you sear or grill, salt will pull the water out of your meat, hindering your ability to get that beautiful, tasty crust, and alot of your seasoning will fall off and stick to your grill or pan, oh and cracked black pepper is beautiful too. 3. The most important, rest your meat after cooking in a warm place. When you cook meat to color (degree of doneness, rare, med. rare, etc.) you are effectivly cooking the blood and other liquid out of it. When you do this, you tigthen up the muscle tissue, causing all of your juices to be "squeezed" out of you meat when you cut into it. By resting you allow the muscle tissue to relax, allow the juices to "stay put" and you have the beautiful cross section color of your meat when you cut into it. I kind of ranted there, I guess you can tell I have a passion for food, meat especially. s Using garlic..isnt abusing meat..lol And while i listed several varieties of garlic..powder included...i never recomended it..and only listed it..from the standpoint that i was giving pointers to a very young Man..whom likely isnt stocking His pantry and cupboards up with gourmet quality ingredients...and garlic powder is likely something He may have..which is better then no garlic at all. i used to use it...till i began buying whole cloves..and also the jar of minced...and of course the reason why is that fresh tastes better. In fact ..i used to cook steak..with no seasoning at all...when i was around His age..that is..till i went to a restaurant and ordered a steak..which was perfection itself..and i set about trying to recreate the taste sensation at home...and..i must say..my steaks are now as juicy garlicy..as that steak i was served... In the end...nobody is right..and nobody is wrong..it isnt abuse to flavor a steak with garlic..mushrooms onions...OR A1 sauce..or whatever ELSE tickles your fancy...because..in the end..its just all a matter of taste..which is as varied as can be..if it makes you think "This is the BEST steak ever..then great..you have satisfied YOUR tastebuds...and WHO CARES what someone elses tastebuds say? Aside from that..He NEVER asked anyone..on how to COOK a steak...He simply wanted alternative ideas for a A1 sauce replacement..which i supplied Him with a link to. And while my original reply to Him sounded like i was giving cooking instructions also...it really wasnt...simply that i was showing Him a way to create a steak where he wouldnt need A1 sauce as a condiment.. (though..my tastebuds do like an occassional dip of steak into A1..even with all its garlicy goodness..but..i digress..)

Rumtiger -> RE: Assistance from the culinarily gifted (11/9/2007 6:18:36 AM)
My meat killin and eatin skills are sound thank you very much, the whole thing is while I can make the perfect hunk of meat (I prefer the usage of cast iron over a grill followed by a quick oven stop.) I quite simply have a dependancy on that expensive edible heroin called A1, i've been hooked on it since I was barley born, so gimme a break, I know the error of my ways but damnit people..I aint gonna just stop. I need rehab, thus the alternatives.

pahunkboy -> RE: Assistance from the culinarily gifted (11/9/2007 7:13:06 AM)
lets have a cook off. all this has made me hungry for good food. :-)

soultoshare -> RE: Assistance from the culinarily gifted (11/9/2007 10:07:22 AM)
Personally, I prefer ketchup mixed with a good, STRONG, eye watering, sinus clearing horseradish!!!! mmmmmmmm.......

missturbation -> RE: Assistance from the culinarily gifted (11/9/2007 10:10:06 AM)
Screw the cooking [:D] Get take out or go to a restaurant.

TheHeretic -> RE: Assistance from the culinarily gifted (11/9/2007 6:17:57 PM)
I don't get near MSG, Tragics, it is a migraine trigger. I was simply throwing out spices that might be found in a young bachelor's cupboard, rather then getting fancy. No trip to the store was part of the challenge.

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