dinner picture, again

On Sat 28 Jan 2006 07:15:28p, Thus Spake Zarathustra, or was it modom?

Quoted message said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

I think that's one of your best plates yet! The flank steak looks great, and
the green beans are definitely not to brown for me. I'm sure any sacrifice
in color was more than made up for in the flavor.

--
Wayne Boatwright o¿o
____________________

BIOYA

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

I'm sure everything tastes great, flank steak is cooked perfectly, but
you really, really need to sharpen that knife, you hacked that poor
steak to death. Treat yourself to a carbon steel chefs knife... stroke
off those beef slices thin as playing cards and fan them out neatly the
same as a hand of gin rummy. And next picture remove the fork please.

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

Ya got me drooling!

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them.

You're complaining about green beans with a brown overcast that were
cooked in soy and demi glace? What did you expect them to look like,
bro?

Quoted message said:

I'll do better next
time. I know how to do it, but I got lazy.

Next time you won't cook them in anything brown. LOL

Quoted message said:

The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

Except for the blood orange.... everything looked great to me!
--

Practice safe eating. Always use condiments.

Sheldon said:

I'm sure everything tastes great, flank steak is cooked perfectly, but
you really, really need to sharpen that knife, you hacked that poor
steak to death. Treat yourself to a carbon steel chefs knife... stroke
off those beef slices thin as playing cards and fan them out neatly the
same as a hand of gin rummy. And next picture remove the fork please.

I'm sure he sliced them thin, but his presentation wasn't fanned out.
Let's face it. That curley mound of beef weired you out.
--

Practice safe eating. Always use condiments.

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

That looks lovely🙂)

"Ophelia" <[email hidden]> wrote in news:ho2Df.29945$mu.19036
@fe1.news.blueyonder.co.uk:

Quoted message said:

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

That looks lovely🙂)

Sorry for piggybacking Ophelia.

modom,

What Ophelia said!!!

Andy

sf said:

Sheldon said:

I'm sure everything tastes great, flank steak is cooked perfectly, but
you really, really need to sharpen that knife, you hacked that poor
steak to death. Treat yourself to a carbon steel chefs knife... stroke
off those beef slices thin as playing cards and fan them out neatly the
same as a hand of gin rummy. And next picture remove the fork please.

I'm sure he sliced them thin,

You call that thin, you need new glasses.

Quoted message said:

but his presentation wasn't fanned out.

Not necessary to make art, but ripped/shredded is disgusting and
plopped down like a pile of cow flop... looks like it has already been
chewed/masticated.... I'm sure my cats would love it anyway, but.

Quoted message said:

Let's face it.

With snapshots *presentation* is the _entire_ point.

Quoted message said:

That curley mound of beef weired you out.

Perhaps you meant *curly/weirded*... is weirded a word, I don't think
so... now weir is a word, but it's a noun, means a fence or
enclosure... so I don't think you get by with "weired" either.

Quoted message said:

Always use condiments.

None of them either... what would you know of condiments.

That food may smell/taste great but we can't do either, all we can do
is look... and when food is just DUMPED in a heap, and even the tools
are in the plate, and the plate itself is ugli/inappropriate... and
when the garnish ain't garnished (what kinda [censored] is that hunk of
citrus supposed to be, looks like yer feeding a rhesus monkey) for
presentation ya get a big fat D -.. and for effort you're below grade.

Quoted message said:

From previous comments I'm absolutely positive that fine dining is

wasted on many of yoose... not that I believe many indulge.

Sheldon

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in news:ho2Df.29945$mu.19036
@fe1.news.blueyonder.co.uk:

Quoted message said:

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D got some flank steak in the used meat section of a supermarket on
he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat
is
a caramelized mirepoix with red bell pepper, ginger, reduced
marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And
yes,
that's another blood orange section on the plate and more carrots
and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

That looks lovely🙂)

Sorry for piggybacking Ophelia.

modom,

What Ophelia said!!!

LOL

modom <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today. I broiled it. The green beans turned
rather too brown. Mea culpa. I cooked them in a soy and demi glace
liquid, and the brown of the demi stained them. I'll do better next
time. I know how to do it, but I got lazy. The relish on the meat is
a caramelized mirepoix with red bell pepper, ginger, reduced marinade
(soy sauce, ginger, sambal, lemon juice) and more demiglace. And yes,
that's another blood orange section on the plate and more carrots and
tomatoes, too.

http://i1.tinypic.com/msk9rb.jpg

modom

Looks great Michael. You have a surplus of blood oranges and not sharing
them with the rest of us 😉

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Sheldon said:

Quoted message said:

That curley mound of beef weired you out.

Perhaps you meant *curly/weirded*... is weirded a word, I don't think
so... now weir is a word, but it's a noun, means a fence or
enclosure... so I don't think you get by with "weired" either.

OK, I didn't proof read or use spell check - so I repeat: That curly
mound of beef weirded you out. If you haven't heard the word
"weirded" before... welcome to modern times. I'm not writing a
thesis, so I can use terminology like that with complete impunity.
<laugh>

Quoted message said:

That food may smell/taste great but we can't do either, all we can do
is look... and when food is just DUMPED in a heap, and even the tools
are in the plate, and the plate itself is ugli/inappropriate... and
when the garnish ain't garnished (what kinda [censored] is that hunk of
citrus supposed to be, looks like yer feeding a rhesus monkey) for
presentation ya get a big fat D -.. and for effort you're below grade.

I don't think his picture was an attempt to show off fine dining. It
showed dinner.
--

Practice safe eating. Always use condiments.

sf said:

It showed dinner.

Well, duh... if we didn't read the Subject line we never would have
known... thank you for the heads up.

You're entitled to your opinion, but no more so than I to mine.

I believe that when folks post pictures of a dish they are not only
knowingly and purposely subjecting themselves to critique but are
actually requesting same... otherwise all they needed to do was just
write about it the same as per usual. I think Modem posts his pictures
in order to receive an *honest* opinion about the appearance...
obviously we can't taste what's depicted.... for all we know it tastes
awful, same as a well presented dish can... so Modem is not asking us
to comment upon how his dish tastes, only on how it *looks like* it
tastes. I seriously doubt the intent of Modem's pictures is to just
inform us that he had such n' such for dinner (see above). And I for
one believe in truthfulness, not in paying lip service hommage when I
truly don't feel that way. And I see nothing debasing in honest
constructive crticism, in fact I value that in a relationship,
extremely so. I abhor disingenuous flippant comments... that's
tantamount to faking orgasm... obviously your values are quite
different from mine, but hey, that's you and this is me. Lot's of
folks here don't appreciate my honesty, obviously... so much so that
they think if they killfile me I'll no longer exist, dumb bird brained
ostriches.

I think Modem is brave for posting pictures of his dinners... I'm not
about to negate his bravery by lying to him, like a coward. I think he
will accept my comments with the good intentions I meant, and hopefully
will take heed and improve. Not only can I tell that his knife is
dull, but that his counter height is not appropriate for his stature...
he slices meat like someone would who's sitting in a chair. Most home
cooks disregard proper counter height (never even occurs to them, that
their $40,000.00 worth of custom cabinets with granite tops was never
tailored to their stature... sheesh, there's nothing custom about
that), professionals stand on a platform tailored to their specific
needs, even if only a one inch board. The standard 36" counter height
of US kitchens is much too high for many men and for most women. If
you need more than a 3" platform do your knife work, especially meat
cutting/carving, at your kitchen table (30"😉. For those who are
exceptionally tall consider a thicker cutting board or one with legs,
or better yet use two, one atop the other (excessively thick cutting
boards are heavy/cumbersome). Of course women can always opt to perfom
in heels... are you wearing your best FM shoes, sf? 😉

Sheldon Nailed

Sheldon said:

I'm sure everything tastes great, flank steak is cooked perfectly, but
you really, really need to sharpen that knife, you hacked that poor
steak to death. Treat yourself to a carbon steel chefs knife... stroke
off those beef slices thin as playing cards and fan them out neatly the
same as a hand of gin rummy. And next picture remove the fork please.

I agree with Sheldon- not only will a dull knife (or the improper one)
"hack" as Sheldon so eliquently stated, but can also be somewhat
dangerous to ones' own flesh when compensating by using more force for
it's lack of sharpness.
Flank steak demands a razor-sharp and long-bladed knife to handle it's
width and maximize it's beefy flavor and lack of tenderness through the
cutting of almost paper-thin slices. Slicing it at a 45° angle (across
the grain) also allows for wider slices making that "hand of gin rummy"
even more photogenic.

Nit-pickin' aside... the dinner looks delish! Kev

kevnbro said:

I agree with Sheldon....

Me too, this time. But please, please, don't tell any of my friends! 😉

Cheers
Cathy(xyz)

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today.

Wanna tell me about the used meat section at your store? personally, I
prefer to buy my ingredients new. =)

Jude said:

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today.

Wanna tell me about the used meat section at your store? personally, I
prefer to buy my ingredients new. =)

LOL. Maybe it was ridden by more than one cowboy before it became
"meat" 😉
Cheers
Cathy(xyz)

cathyxyz said:

Jude said:

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today.

Wanna tell me about the used meat section at your store? personally, I
prefer to buy my ingredients new. =)

LOL. Maybe it (she) was ridden by more than one cowboy before it (she) became
"meat" 😉
Cheers
Cathy(xyz)

LOL
Sheldon

cathyxyz said:

kevnbro said:

I agree with Sheldon....

Me too, this time. But please, please, don't tell any of my friends! 😉

1. You dont have any friends.

2. Penmart drills down most every time to the nutz of the matter.

3. If you sent his post to the bit bucket..your loss.

Jude said:

modom said:

D got some flank steak in the used meat section of a supermarket on he
way home from Dallas today.

Wanna tell me about the used meat section at your store? personally, I
prefer to buy my ingredients new. =)

marked down for quick sale. I think the expression is funny. I stole
it from a family friend.

modom