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Journal Em Emalb's Journal: Poll and stuff 51

Journal by Em Emalb

Had lunch today with EGlamkowski. Was a good time. He's a good egg. What you "hear" in his posts is what you get. I like that. We will definitely have to do that again.

Now for the poll:

Steak sauce:

A) Worchestershire Sauce

B) Heinz 57

C) Ketchup

D) Horseradish sauce

E) Bleu cheese

F) barbeque sauce

G) A good steak requires no sauce of any kind other than the liquid goodness that is it's own juices.*

H) I'm a vegetarian, you annoying bastard**

*this of course is the correct answer.

**ok, smarmy attitudes need to be checked at the door. This is a poll about meat. Why must you act so superior? ;)

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Poll and stuff More

Poll and stuff

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  • But only if it's rare - medium rare, otherwise I need some steak sauce to hide the fact that this piece of leather was once a fantabulous steak.

    A-1 it keeps buffer from going john woo on some steak blasphemers.
    • Question: How do you know you just ruined a good piece of meat?

      Answer: When Em asks for some steak sauce.
      • I'm totally with both of you. If you EVER put steak sauce on a steak I cooked, I will be INSULTED that you didn't like my steak.

        And any steak above medium is a waste of a cow piece.
        • Anyone who wants the steak cooked beyond medium should be served the charcoal instead. It's higher in fiber, lower in fat, and cheaper. The flavor and texture are exactly what you'd get from overcooking your steak.
        • Yes. When I go to a restaurant and they ask "Do you want any steak sauce?" I saw, "You better hope not!" :-)
    • AOL
      • Some nice smoked sirloin from Texas Land and Cattle... Now I'm hungry again, and I just had lunch!!!

        • Re:Definitely G. (Score:3, Informative)

          by dubiousdave ( 618128 )
          TLC is not bad, but I hear from several sources that Austin Land and Cattle is the best. It's on Lamar near 12th Street, which is obviously inconvenient for your lunch needs. I usually cook my own steaks over a mesquite fire at home, so I haven't tried ALC yet myself. Central Market and Whole Foods both tend to have nice steaks on sale, and a slab of raw meat is much cheaper than a restaurant steak.
          • I'll put that on the list for the next time we're down there. And it's conceivable that our younger daughter will also be spending four years at UT, too (she was accepted, but is waiting on some other schools). Austin is a fun place to visit.

            If I could only figure out how to do that "smoked" thing at home, it would be perfect. I've tried mequite chunks on a regular charcoal fire, but the steak isn't on there long enough to pick up the same flavor. I tried a smoke cooker once (before I had even hear
            • One thing to do is to soak the mesquite chunks in water. If you do that, in a pretty short time, you and your entire neighborhood will have that nice smokey flavor and smell.
              • Done that. The big problem was that my old grill (standard model Weber kettle from around 1985) didn't have a good way to make the mesquite smoke without a hot enough fire to cook the steak. So I'd get maybe eight to twelve minutes of smoke, tops (depending on the thickness of the steak), which is just not enough. I have a new grill that's bigger (cart Weber with a gas charcoal starter), and has baskets that can hold the burning charcoal, so I have hopes of being able to regulate the heat better.
    • Medium rare? My god man, I just want them to wave it over the flame and slap it on a plate.

    • Re:G. (Score:1)

      by lab16 ( 416283 )
      I normally go medium-well.

      My dad raised me thinking that if nothing is cooked well-done, you will get sick from virii and bacteria that the heat didn't kill.

  • ADG (Score:2)

    by mekkab ( 133181 ) *
    And By G, I mean a pepper'd steak done in a pan with olive oil and butter, and then you throw some red cooking wine in there for a minute or two, and let it thicken up.

    I gotta tell you, this diet is the fucking bomb!

  • I.) (Score:2)

    by blinder ( 153117 )
    I.) what's a steak -- I haven't had one in over a decade :)

    I was going to go with H... but you aren't an annoying bastard... and I generally think most vegetarians are annoying little twerps.

    I've been a very strict vegetarian for 12 years and honestly don't give a flying fuck what anyone wants to eat... and I *love* when having a business lunch or something and a person at the table finds out I'm a vegetarian... then the stupid fucking questions start flying:

    "do you get offended if people eat meat near y

  • H) (Score:2)

    by Servo ( 9177 )
    But I always liked A1 sauce. Good straight out of the bottle.

    Yeah, I like sauces straight up.

  • Depends.. (Score:2, Informative)

    by Deamos ( 108051 )
    Greatly on the cut of the meat..

    For example.. A strip steak really needs no sauce to accompany it.

    A sirloin on the other hand benefits greatly from some sauce.

    Now mind, the amount of sauce used is always minimal. Steak sauce is meant as a flavor enhancement.. Not the meal damnit!

    But on the order of sauces. I like:
    Peter Luger's (yum, horseradish goodness)
    A1 is great as a stand by.
    There are one or two other acceptable that I don't remember the names of right now.

    Oh and the only type of steak that sho
  • with extra swiss cheese!!!

    .

    Slow Down Cowboy!
    Slashdot requires you to wait 2 minutes between each successful wanking, because we can't figure out how to prevent crapflooding reliably.

    After all, it is not like we're programming in some high-volume environment that requires 99.999% uptime; we're just some random hacks that learned programming out of a ...for dummies book and never progressed beyond anything but the basics.

    Chances are, you probably had something you really wanted to say, but thanks to o

    • Swiss huh?

      I've had crumbled blue cheese over a steak before, never had swiss.

      Is good? Or are you speaking of burger toppings?
  • Comment removed based on user account deletion
    • Do NOT taunt Happy Em Ball.

      Taunting Happy Em Ball will result in violent actions against innocent Burmese Children.

      Won't you think of the children, Sam?

      They like you...look little (click click) snaga-fu here just made you a beaded necklace. How nice of her.

      BTW, felcher is still nasty. You suck in your suckiness for getting that image in my head.

      Has it been two minutes yet? HOOORAAAH!
  • Worchestershire Sauce, everytime.
  • You forgot A-1 sauce, you insensitive clod!

    And HP sauce [hpfoods.com] for us Anglophiles!

    And herbed butter for the Germans!*

    Though actually I would say G anyway, so forget my bitching.

    Nothing like a nice medium-rare steak bleeding all over my plate so that I can mop it up with my bread and have it drip satisfyingly from my beard like a lion on the savannah. Mmmmm, I want MEAT.

    Cheers,

    Ethelred

    * - Actually, IME you can't get a decent steak in Germany at a normal restaurant -- German beef is like dried leather

    • In alt Heidelberg near the Dom there is a little place called something like [Die/Der] Krug. They have some pretty good steaks. They might not cut it in Texas, but they are not bad, or at least they weren't bad the last time I was there.
      • In alt Heidelberg near the Dom there is a little place called something like [Die/Der] Krug.

        It would be "Der Krug", for what it's worth. (Don't ask -- German articles are a PITA to memorize.)

        Never been to Heidelberg, strange as that may sound. Just haven't had the time or inclination...

        FWIW you can get pretty good steaks at the various Argentine places -- and, somewhat oddly, there's a Greek restaurant in my city called Irodion where they have a steak that's quite good indeed (highly seasoned and serv

  • Here in the wild west we like range sauce. The awesome thing about it is it is different every time. Like lets say you just shot the cow in a wash- you're gonna get some sand on the meat while you are cutting it up. And lets say right before that - you skinned a coyote with that knife. Mmmmmmm - sandy coyote range sauce. And if you are cooking over creosote or palo verde- oh man I can barely stand it- this is making me hungry.

    • thought they called them Arroyos?

      You are from down south way in NM right? I grew up in the northern part. Sad thing is, I only saw 1 bobcat the entire time I lived out there. Sad.

      But creosote and palo verde....yum.
      • I'm in AZ. Seeing a bobcat at all is pretty good. They are all over the place- but they are shy. Same with mountain lions.

        My father-in-law had a bobcat in his back yard last week. He lives in Fountain Hills. Last one I saw was while deer hunting, near Cleator. Well sort of between Bumblebee and Cleator.

        I had to look up the word arroyo. I've seen it before but I wanted to check and make sure I knew what it meant. I've never heard it used in conversation- but then again that is probably more a ref
        • Dude! Cleator? I've been there. Stayed a few nights in a drunken stupor. It was awesome. Got me an official "snakebite" shot from the lady down at the bottom of the hills and everything...including the "toe it" plaster molding.

          Wow. Funny place, Cleator. Went in the middle of summer. Hitching posts and 6 shooters on peoples hips all over the place. We tore up the two bars. What a fun fun time.
          • Our unit went from Crown King down to Lake Pleasant and we spent a few days glassing down there. All I saw were cows and that bobcat - and one other hunter.

            I live in Phoenix but I like to get out in the desert whenever I can. If I'm in the field I'm wearing one of those 6 shooters myself - but in a synthetic bianchi holster so it's not very cowboy like.

            I am trying to soak up all the arizona I can since we will probably make the move to Florida in a year or two. I keep trying to convince myself I'll l
  • One time I was eating dinner at Daileys [daileysrestaurant.com] with my coworkers (it was during DragonCon - a celebration dinner - great meal, but the second most expensive dinner I've ever had to pay for out of my own pocket...). One guy in the group, nicknamed Bear, ordered his steak so rare that it would still go MOOOO when you poked it.

    (The most expensive meal I've ever paid for myself was a Morton's of Chicago (here in downtown Atlanta, not in Chicago...). Double the price of Daileys! My, but steak is expensive...)

  • M) (Score:2)

    by red5 ( 51324 )
    Mango Chutney.

    The story goes: Way back in the day, when India was still a british colony. This limey was eating some indian food and wanted the recipe for the mango chutney. They wouldn't give it to him. So he took a sample with him all the way back to England, and had it analyzed by a chemist. Thus steak sauce was born. I can see how steak sauce might taste like chutney that has gone bad.
  • a good steak doesn't require anything extra, but that doesn't mean it's wrong to add something to a steak. a marinade doesn't have to be just for making the meat tender and a sauce can be used even when the steak has flavor. really it's better if the steak is good and has a sauce or something, because then you can still taste the steak along with the sauce.
  • G is the only way to go!
  • Well, not really. But I'm not a steak person and I rarely buy meat of any variety for home use.
    • Ok, since I like you, I'm gonna tell you this, and trust me, its for your own good.

      First a question: Can your man cook? If so, then your just weird, and carry on. If not, then read on:

      First, dump the dude you're with now for someone that can cook. (I'm thinking you have plenty of choices here in geek land)

      Then, ask them to prepare a good steak for you. If you still don't like it, rinse and repeat with a new guy. Keep this up til you find one you like and then dump him after you learn his grill kung
      • As with all oddities, we must venture into the deep, dark recesses of my childhood. My mom didn't like steak, so we didn't eat steak. In my life, I have had about three bites of steak. I think they were all off of somebody elses plate. They were good, but not enough to make me ever spend the money for a steak.

        I'm thinking you have plenty of choices here in geek land

        Depends on your definition of "choice."

        All that being said, you need red meat for the IRON.

        I eat red meat 2 or 3 times a week; I ju
        • tell ya what. You ever make it down to Atlanta, I'll cook you a steak.

          If you insist, I'll even buy you one out and about somewhere. Of course, we gotta clear this through the wife.

          How good are you at fending off 5'1" women with murder in their eyes? I'm pretty good at it, as the wife can attest. ;)
  • A1 is great for those winter steaks you make on the broiler when it's too cold to grill them on BBQ (or, there's too much snow outside to find the grill).

    Heinz 57** makes a good glaze for cheaper steaks done on the grill (like strip or chuck). If you have chop-steak, mix 57 with it, pat it into a burger and you will die and goto heaven in bliss. :)

    REAL steaks ($10-15 per steak steaks bought fresh from the butcher) that are flame cooked need no liquid/emulusion flavor enhancers.

    -Ab

    **Heinz 57 refers to t
    • A1 is great for those winter steaks you make on the broiler when it's too cold to grill them on BBQ (or, there's too much snow outside to find the grill).

      It's never too cold to fire up the grill. In the middle of winter in Illinois with a foot or two of snow on the ground, my parents were still grilling.

      • Ahh, but when you live in an apartment in the mountains (or rolling hills, or highlands depending on your upbringing) and can't get to your balcony where the grill is because there is too much snow to get the door open. Then grilling becomes a non-issue.

        -Ab

    • The name of Heinze 57 sauce is a reference to Heinz's slogan for many years (decades): "57 varieties," which boasted that the company made 57 different products. The funny thing is that even when the slogan was first written, the company had more than 57 products. Mr. Heinz chose 57 because he thought it looked better than the actual number.

  • G. (Score:2)

    by ncc74656 ( 45571 ) *
    A good steak, like a good scotch, needs no adulteration.
  • A large dollop of coarse grain french mustard is what sits next to my steak (and roast tatties!) Stimulates the taste-buds and clears your sinuses at the same time! The tatties are there mainly to soak up the meat juice (can't forget the juice, mmmm).

    -MT.
  • Any topping is good because its steak! (except bleu cheese.. yuck)

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