• drinks

    From JIM WELLER@1:135/392 to DAVE DRUM on Wednesday, May 25, 2022 21:59:00
    Quoting Dave Drum to Jim Weller <=-

    I'm not much for cocktails. Much prefer a shot of good quality
    "sippin' liquor" .... be it Bourbon, Scotch, brandy, tequila, etc.

    Fine sipping liquor is like a prime steak grilled to perfection and
    served without condiments.

    A finely crafted cocktail made with cheaper liquors is like a
    hamburger dressed up with bacon, mushrooms and cheese. Different but
    also delicious.

    There's room on my table for all four of these things.


    Cheers

    Jim


    ... Tests prove drinking in moderation is better than being unhappy.

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  • From Dave Drum@1:18/200 to JIM WELLER on Friday, May 27, 2022 06:26:32
    JIM WELLER wrote to DAVE DRUM <=-

    I'm not much for cocktails. Much prefer a shot of good quality
    "sippin' liquor" .... be it Bourbon, Scotch, brandy, tequila, etc.

    Fine sipping liquor is like a prime steak grilled to perfection and
    served without condiments.

    A finely crafted cocktail made with cheaper liquors is like a
    hamburger dressed up with bacon, mushrooms and cheese. Different
    but also delicious.

    There's room on my table for all four of these things.

    And an umbrella.

    Different steaks for different folks. Some people like their coffee (or
    tea) with cream and sugar - I prefer mine straight up.

    I eat my steaks with salt and pepper. If you see me reach for the "steak
    sauce" you can bet your last tuppence I'll never order a steak at that
    venue - ever.

    Your tarted up hamburger is appropriate, though. A hamburger is, after
    all, an LCD steak.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Diner Steak Burger
    Categories: Beef, Sandwiches
    Yield: 6 Servings

    1 lb Beefsteak; ground, no more
    - than 20% fat
    Oregano & basil; mixed,
    - crumbled
    6 Standard hamburger buns;
    - seeds optional
    6 sl Onion; 1/8" or less thick
    6 sl Red, ripe tomato
    Dill pickle chips
    6 sl American cheese; opt
    6 Leafs iceberg lettuce

    MMMMM-------------------------CONDIMENTS------------------------------
    Salt & Pepper
    Yellow mustard
    Mayonnaise
    Catsup
    Steak sauce

    Divide ground steak into 6 equal balls. Flatten into
    patties between two sheets of wax paper or plastic wrap.
    Make patties slightly larger than the diameter of the
    bun.

    Heat a large skillet over medium heat. Put a pat of
    butter on the skillet and lay a patty on top of it.
    Sprinkle a pinch of the oregano and basil mixture on
    top of the meat. Place a small ice cube on top of the
    patty and cover with a lid that will fit inside the
    skillet and over the burger. Flip patty over only once
    during frying, fry (medium) only long enough for juices
    to start running clear. Over cooking will toughen and
    dry the meat.

    Using a standard size bun; on the top half of the sliced
    bun, add 1 slice tomato, next 1 thin slice onion, then
    one leaf of lettuce and the pickle chips (slice of
    American cheese is optional,) finally the still hot
    cooked patty and other half of the bun, turn burger to
    right-side-up, add a handful of potato chips and one
    wedge of a dill pickle (if you don't want to use the
    pickle chips on the sandwich) to the plate.

    Condiments on table should be, salt and pepper shaker,
    mustard, ketchup, mayonnaise and steak sauce.

    Makes 6 sandwiches

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... It was a fancy restaurant with, like, real plates and stuff.
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  • From Shawn Highfield@1:229/452 to Dave Drum on Friday, May 27, 2022 08:29:24
    Dave Drum wrote to JIM WELLER <=-

    I eat my steaks with salt and pepper. If you see me reach for the
    "steak sauce" you can bet your last tuppence I'll never order a steak
    at that venue - ever.

    If I reach for steak sauce the steak is very much over cooked and dried
    out. Just the way my best friend Jim likes them. I try to sneak him a properly cooked one but soon as he cuts it. "This is raw." Sigh So
    when he is visiting we have burgers. LOL

    Shawn

    ... Me no wanna goto work. Me wanna bang on keyboard!

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, May 28, 2022 23:09:00
    Quoting Dave Drum to Jim Weller <=-

    There's room on my table (for) A finely crafted cocktail

    And an umbrella.

    I am a man. I only do umbrella drinks at Tiki places, close enough
    to the beach to hear the surf, served by bar maids in bikinis.

    Different steaks for different folks. Some people like their coffee
    (or tea) with cream and sugar - I prefer mine straight up.

    I like my coffee with the slightest amount of sugar (the better the
    coffee the less sugar I put into it) and lemon in my tea. Lately
    I've been putting cranberry cocktail in my tea for the acidity I'm
    looking for.

    I eat my steaks with salt and pepper. If you see me reach for the
    "steak sauce" you can bet your last tuppence I'll never order a steak
    at that venue - ever.

    I agree with pungent bottled condiments. They are best saved for
    fried eggs, burgers, meatloaf and so on. But a proper, well prepared
    sauce can enhance a steak. I'm thing of things like a veal stock and
    port wine reduction; you know, the kind of sauce found at high end
    steak houses.

    ... It was a fancy restaurant with, like, real plates and stuff.

    Exactly!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 21 Club's Steak Diane
    Categories: Beef, Steak, Sauces, Alcohol, Dairy
    Yield: 2 Servings

    1 x 16 oz boneless shell steak
    (New York strip steak,
    Short loin or sirloin strip)
    Salt
    Freshly ground black pepper
    2 tb Unsalted butter, divided
    3 tb Finely minced shallots
    6 tb Cognac or other good brandy,
    Divided
    2 tb Dry white wine or Vermouth
    2 ts Dijon mustard
    2 tb A-1 steak sauce
    1/2 c Beef broth
    2 tb Heavy cream
    2 tb Finely snipped chives

    Trim all outside fat off the steak. The steak should now weigh
    about 12 ounces. Cut the steak in half horizontally, creating 2
    6-ounce steaks. Pound the steaks lightly to flatten them to
    1/4-inch thick. Season them liberally on both sides with salt and
    freshly ground black pepper. Heat a 12-inch skillet until a drop
    of water dances on the surface. Add 1 tablespoon of the butter. As
    soon as the foam subsides, add the seasoned meat. Cook on each
    side for 1 minute. Remove to a plate.

    Immediately adjust the heat under the pan to low. Add the second
    tablespoon of butter and the shallots. Saute the shallots for 1
    minute. Increase the heat to high. Add 3 tablespoons cognac and
    flambe, if desired. Add the wine, and with a wooden spoon, scrape
    up any browning in the pan (deglaze the pan). Stir in the mustard
    and A-1 sauce. Cook for about a minute, or until the liquid is
    reduced to a syrup. Add the broth and continue to boil for about a
    minute, until reduced to a few tablespoons. Add the cream and stir
    well to incorporate. Boil a few seconds. Taste for seasoning and
    add freshly ground pepper to taste. Add the remaining cognac and
    ignite. When the flames die down, stir in the chives, taste for
    salt and pepper, and adjust if necessary.

    Add the reserved steaks and their juices (that have accumulated on
    the plate) to the simmering sauce. Turn the steaks in the sauce a
    couple of times, as the sauce reduces a little more. Place the
    steaks on individual plates. Divide the sauce on the steaks. Serve
    with mashed potatoes or brown rice, and some bread to mop up the
    sauce.

    Source: Arthur Schwartz's New York City Food
    From: "Old Magic1" on alt.cooking-chat

    MMMMM




    Cheers

    Jim


    ... Here's to steak when you're hungry and whisky when you're dry

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, May 30, 2022 06:31:00
    JIM WELLER wrote to DAVE DRUM <=-

    I eat my steaks with salt and pepper. If you see me reach for the
    "steak sauce" you can bet your last tuppence I'll never order a steak
    at that venue - ever.

    I agree with pungent bottled condiments. They are best saved for
    fried eggs, burgers, meatloaf and so on. But a proper, well prepared
    sauce can enhance a steak. I'm thing of things like a veal stock and
    port wine reduction; you know, the kind of sauce found at high end
    steak houses.

    A-1 or Heinz or Country Bob's is OK on burgers once in a while. Or an a hamburger "steak".

    Who Flung Foo makes/markets a Sriracha catsip in concert with Red Gold
    (my favourite commercial tomato products company).

    https://tinyurl.com/HOO-FLUNG

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Sriracha Ketchup
    Categories: Vegetables, Chilies, Herbs, Sauces
    Yield: 1 batch

    15 oz Can tomato sauce
    1 sm Onion; peeled, quartered
    1/2 c Apple cider vinegar
    1/2 c Packed lt brown sugar
    3 tb Tomato paste
    1/2 c Sriracha sauce
    1 Cinnamon stick
    1 tb Kosher salt

    Place all ingredients in a saucepan and bring to a
    simmer, stirring occasionally for 1 hour till mix
    becomes thick. Strain to remove onion and cinnamon stick
    and discard. At this point taste, I added a bit more
    sriracha sauce because I like it hot. Let cool for 1/2
    hour then refrigerate. Can be refrigerated for one week.

    Great for gifting, or bring to cookouts. When cooking
    hamburgs and hotdogs I like many different condiments.
    This is perfect! If ya cant stand the heat this is still
    a wonderful recipe for homemade ketchup without the
    sriracha.

    By Lisa George from Buffalo, NY

    RECIPE FROM: https://www.justapinch.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Your heart and gut are still your best guide." -- Naveen Jain
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