mmmm! flank steak!

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the seeds
(my blender died last week when i made a massive batch of pesto).
added a ton of chopped garlic, fresh oregano, a little olive oil, and
liberally coated a small flank steak and let it sit in the fridge for
a day. grilled it up with some poblano strips and ate it (sliced, of
course!) on flour tortillas with some fresh salsa i made (roma
tomatoes, vidalia onion, garlic chives,cilantro, lime juice, habanero
sauce, salt and pepper)
yum!

Sounds tasty to me! Please pass a plate 🙂

Jill

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper)
yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

aem said:

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper)
yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

i think maybe half lemon, half orange would be closer to how the taste
worked out. im feeling like [censored] today, so tonight its just hot dogs and
asparagus. if the weather is nice, i like to grill. less mess to clean up 🙂

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

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

Quoted message said:

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper)
yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

Whoa! Back the boat up, aem. There is an actual grilling season here in
the US?!?!? Boy, I am in -so- much trouble then! I grill year round. So
what if it's snowing outside? I own a coat and I can always kick the temp
up on the grill or just cook it for a bit longer. Raining? I thought
that's why grills had lids. Wind blowing 30+mph? (trust me, this is very
typical in the panhandle of Nebraska) I just keep the grill in the garage
and open the double-car door open about 1-2 feet. What smoke doesn't go out
the chimney stack in the garage (don't ask since I don't know why my garage
has a spot for a wood burning fireplace but the house doesn't) usually gets
sucked out on the down-wind side of the garage. I dare say, I've got the
best smelling garage in town on occasion!

Now, if I could just get a grasp on the different cooking times due to
elevation changes. I learned to cook and grill living at 2000' elevation.
Now I'm living at 4200' elevation and things take longer to cook but I don't
understand it. Any help here?

Bret

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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In article <[email hidden]>,

aem said:

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper)
yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got to
puberty. I might have to try this recipe - it's a bit different from my
'regular' flank steak thang.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Fri 20 May 2005 05:14:42a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

aem said:

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper) yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got to
puberty. I might have to try this recipe - it's a bit different from my
'regular' flank steak thang.

Kumquats are certainly their own thing, neither lemon nor orange, and have
their own flavor which leans more toward orange than lemon. Often they are
more [censored] than oranges. Probably a combination of lemon and orange juices
would more approximate the flavor and tartness, although with all those
othe ringredients, I hardly think it matters.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin said:

In article <[email hidden]>,

aem said:

sarah bennett said:

i chopped up a bunch of kumquats really small and pulled out the
seeds (my blender died last week when i made a massive batch of
pesto). added a ton of chopped garlic, fresh oregano, a little olive
oil, and liberally coated a small flank steak and let it sit in the
fridge for a day. grilled it up with some poblano strips and ate it
(sliced, of course!) on flour tortillas with some fresh salsa i made
(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
habanero sauce, salt and pepper)
yum!
--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got to
puberty. I might have to try this recipe - it's a bit different from my
'regular' flank steak thang.

kumquats are a itty-bitty citrus with a sweet/sour taste. the rind is
edible, which was what made me think to use them for a marinade.

--

saerah

cogito ergo sum

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Wayne Boatwright said:

On Fri 20 May 2005 05:14:42a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

aem said:

sarah bennett wrote:

>i chopped up a bunch of kumquats really small and pulled out the
>seeds (my blender died last week when i made a massive batch of
>pesto). added a ton of chopped garlic, fresh oregano, a little olive
>oil, and liberally coated a small flank steak and let it sit in the
>fridge for a day. grilled it up with some poblano strips and ate it
>(sliced, of course!) on flour tortillas with some fresh salsa i made
>(roma tomatoes, vidalia onion, garlic chives,cilantro, lime juice,
>habanero sauce, salt and pepper) yum!
>--

Sounds excellent and grilling season is now well underway in most of
the U.S. Those who lack the kumquats can substitute lemon juice in
your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got to
puberty. I might have to try this recipe - it's a bit different from my
'regular' flank steak thang.

Kumquats are certainly their own thing, neither lemon nor orange, and have
their own flavor which leans more toward orange than lemon. Often they are
more [censored] than oranges. Probably a combination of lemon and orange juices
would more approximate the flavor and tartness, although with all those
othe ringredients, I hardly think it matters.

yeah. i think the next time i make a marinade like this, i wont use the
meat for an ingredient in a wrap thing.

--

saerah

cogito ergo sum

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Wayne Boatwright said:

Kumquats are certainly their own thing, neither lemon nor orange, and have
their own flavor which leans more toward orange than lemon. Often they are
more [censored] than oranges.

I've never had a kumquat that I could call "[censored]".... tangy - perhaps,
but not very.

They are certainly addictive! I would be in big trouble if I had a
kumquat bush/tree in my yard.

Quoted message said:

Probably a combination of lemon and orange juices
would more approximate the flavor and tartness, although with all those
other ringredients, I hardly think it matters.

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

On Fri 20 May 2005 05:14:42a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

aem said:

sarah bennett wrote:
> i chopped up a bunch of kumquats really small and pulled out the
> seeds (my blender died last week when i made a massive batch of
> pesto). added a ton of chopped garlic, fresh oregano, a little
> olive oil, and liberally coated a small flank steak and let it
> sit in the fridge for a day. grilled it up with some poblano
> strips and ate it (sliced, of course!) on flour tortillas with
> some fresh salsa i made (roma tomatoes, vidalia onion, garlic
> chives,cilantro, lime juice, habanero sauce, salt and pepper)
> yum! --
Sounds excellent and grilling season is now well underway in most
of the U.S. Those who lack the kumquats can substitute lemon
juice in your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got
to puberty. I might have to try this recipe - it's a bit different
from my 'regular' flank steak thang.

Kumquats are certainly their own thing, neither lemon nor orange, and
have their own flavor which leans more toward orange than lemon.
Often they are more [censored] than oranges. Probably a combination of
lemon and orange juices would more approximate the flavor and
tartness, although with all those othe ringredients, I hardly think
it matters.

I was making a bit of a joke, Wayne. George Shirley sent me some of his
kumquat marmalade, me not knowing diddly about kumquats. I discovered
(seeing them in the supermarket) that they look like little bitty
oranges that never got to puberty. :-) The marmalade was delicious,
BTW.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Sat 21 May 2005 06:36:29a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

On Fri 20 May 2005 05:14:42a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
"aem" <[email hidden]> wrote:

> sarah bennett wrote:
> > i chopped up a bunch of kumquats really small and pulled out the
> > seeds (my blender died last week when i made a massive batch of
> > pesto). added a ton of chopped garlic, fresh oregano, a little
> > olive oil, and liberally coated a small flank steak and let it
> > sit in the fridge for a day. grilled it up with some poblano
> > strips and ate it (sliced, of course!) on flour tortillas with
> > some fresh salsa i made (roma tomatoes, vidalia onion, garlic
> > chives,cilantro, lime juice, habanero sauce, salt and pepper) yum!
> > --
> Sounds excellent and grilling season is now well underway in most
> of the U.S. Those who lack the kumquats can substitute lemon juice
> in your flank steak marinade. -aem

Lemon? I thought kumquats were little bitty oranges that never got
to puberty. I might have to try this recipe - it's a bit different
from my 'regular' flank steak thang.

Kumquats are certainly their own thing, neither lemon nor orange, and
have their own flavor which leans more toward orange than lemon.
Often they are more [censored] than oranges. Probably a combination of
lemon and orange juices would more approximate the flavor and
tartness, although with all those othe ringredients, I hardly think it
matters.

I was making a bit of a joke, Wayne. George Shirley sent me some of his
kumquat marmalade, me not knowing diddly about kumquats. I discovered
(seeing them in the supermarket) that they look like little bitty
oranges that never got to puberty. :-) The marmalade was delicious,
BTW.

I shudda known!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Maverick said:

Whoa! Back the boat up, aem. There is an actual grilling season
here in the US?!?!? [snip]

Yes. Grilling season is May through August plus all the months that
contain an 'R'.

Quoted message said:

Now, if I could just get a grasp on the different cooking times due
to elevation changes. I learned to cook and grill living at 2000'
elevation. Now I'm living at 4200' elevation and things take longer
to cook but I don't understand it. Any help here?

Can't help with elevation. I've lived many places but never more than
800 feet above sea level. No reason, just worked out that way. -aem