You misunderstand me. Of course I eat curries and goulash and braises flavoured with wine and herbs and so on. What I am commenting on is a tendency - maybe I'm imagining it - to jazz up prime steaks or roasts with rubs and stuff that seem to be unnecessary. I like my steak with suitable condiments like caramelised onions, but the idea is to complement the natural flavour, not alter it.
I don't know why you like to generalize. If you're getting your information here, perhaps people post more when they make something other than a regular steak. With onions.
You misunderstand me. Of course I eat curries and goulash and braises flavoured with wine and herbs and so on. What I am commenting on is a tendency - maybe I'm imagining it - to jazz up prime steaks or roasts with rubs and stuff that seem to be unnecessary. I like my steak with suitable condiments like caramelised onions, but the idea is to complement the natural flavour, not alter it.
I don't know why you like to generalize. If you're getting your information here, perhaps people post more when they make something other than a regular steak. With onions.
I don't know why you like to generalize. If you're getting your information here, perhaps people post more when they make something other than a regular steak. With onions.
I don't know why you like to generalize. If you're getting your information here, perhaps people post more when they make something other than a regular steak. With onions.
Quoted message said:
OK, so I'm imagining it.
More likely seeing what you want to see.
nancy
Well, I promise that in future I will take care to see what you want me to see. :-)
On vacation in Australia we had beef for dinner once at a nice pub. All of us noticed something different about the flavor. It tasted faintly fishy to me. That seemed odd until I remembered that any omega 3 source has a unique flavor that I tend to associate with salmon. If grass-fed beef really is high in omega 3, as salmon is, that would explain it. The flavor wasn't objectionable - it was quite good - just different to an American too accustomed to grain-fed beef.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Move to Australia. Best tasting grass fed beef on earth. Nice yellow fat instead of the heavy marbling characteristic of corn fed industrial beef produced in North America.
Farmer John
Yellow fat is the Jersey breed, not due to cattle being grass-fed. We get penalized for it, not only is it not nice to look at, it also carries a taint. (Of course I don't carry Jerseys for beef production, they don't perform at all well).
-P.
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You misunderstand me. Of course I eat curries and goulash and braises flavoured with wine and herbs and so on. What I am commenting on is a tendency - maybe I'm imagining it - to jazz up prime steaks or roasts with rubs and stuff that seem to be unnecessary. I like my steak with suitable condiments like caramelised onions, but the idea is to complement the natural flavour, not alter it.
And yes, I have tried Herbies steak crusting mix or whatever they call it, and I can take or leave it.
Christine
One thing I hate about most of those pre-prepared rubs and marinades is that the main ingredient is salt. I don't eat beef anymore, but more often than not, while grilling or roasting, garlic and pepper was enough of a "rub" and if I wanted more flavors, I served a sauce on the side. The exception, of course, being ribs.
I wonder if that's why American posters to rfc seem so prone to cooking their meat with all sorts of rubs and sauces and marinades that threaten to overwhelm the natural flavour of the meat. Perhaps your beef is like battery chickens, it doesn't taste of anything much.
Christine
Mmm........many of us American rfc posters can actually use rubs and marinades and sauces the way they were intended - to enhance the flavor or the meat, not overwhelm it.
You misunderstand me. Of course I eat curries and goulash and braises flavoured with wine and herbs and so on. What I am commenting on is a tendency - maybe I'm imagining it - to jazz up prime steaks or roasts with rubs and stuff that seem to be unnecessary. I like my steak with suitable condiments like caramelised onions, but the idea is to complement the natural flavour, not alter it.
I have never read of anyone talking about steaks or prime meat (with the possible exception of rib roast) coated with rubs or sauces. The rib roasts, even, are usually only coated with garlic, herbs, salt and pepper.
Regards, Ranee
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"She seeks wool and flax, and works with willing hands." Prov 31:13
I have never read of anyone talking about steaks or prime meat (with the possible exception of rib roast) coated with rubs or sauces. The rib roasts, even, are usually only coated with garlic, herbs, salt and pepper.
Oh yeah, there was someone just the other day talking about some conglomeration for a sauce for a ribeye steak. Definite case of ruining something that is so good it should be left alone.... -aem
