Rare steak

Omelet said:

Blair P. Houghton said:

If you don't want to taste those little ribbons of
fat, don't waste money buying them and then cooking
them out.

Ooh, but them melting all over the beef spreads the flavor around!!!
Acts as internal basting. ;-d The flavor does not go away just 'cause
the fat melts.

I was kind of under the impression that beef was
beef-flavored all the way through in the first place...

That much fat is overkill for spreading flavor. The cool
ribbons provide a texture and a flavor pattern. Melted fat
just coats your tongue and keeps it off the meat.

--Blair

Blair P. Houghton said:

Quoted message said:

True dat. One of the questions I get asked every year when renewing my
home owners insurance is whether or not I have a fire place.

I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

Lou

In article <[email hidden]>,

Blair P. Houghton said:

Omelet said:

Steve Wertz said:

Blair P. Houghton wrote:
> I've wondered sometimes why more steakhouses don't
> grill with wood.

Insurance rates. Gas is safer according to the insurance
companies.

True dat. One of the questions I get asked every year when renewing my
home owners insurance is whether or not I have a fire place.

I haven't talked to my homeowners' underwriter in 15 years.

They should be asking if you have a swimming pool and a toddler.

Quoted message said:

Saves me on insurance but I still kinda wish I did have one. <sigh>

Just light a fire in the middle of the living room and cook on that.

--Blair
"Then tell the insurance people
you live in a hogan."

Yeah, right. ;-)

I have a good pit smoker in the front yard. That works ok, but there is
nothing like the ambience of a fireplace.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Blair P. Houghton said:

Omelet said:

Blair P. Houghton said:

If you don't want to taste those little ribbons of
fat, don't waste money buying them and then cooking
them out.

Ooh, but them melting all over the beef spreads the flavor around!!!
Acts as internal basting. ;-d The flavor does not go away just 'cause
the fat melts.

I was kind of under the impression that beef was
beef-flavored all the way through in the first place...

That much fat is overkill for spreading flavor. The cool
ribbons provide a texture and a flavor pattern. Melted fat
just coats your tongue and keeps it off the meat.

--Blair

Fat can be cooked without melting it out of the ribbons.

I cannot stand cold raw beef fat. It's just gross.

Those rib eyes I did the other day were cool pink in the middle but the
fat was crispy on the outside and soft on the inside. Perfect!

I need to get the pics off the camera and process them.

My original point was that Top round is fine for Tartar, or Caprisse!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Lou Decruss said:

Blair P. Houghton said:

Quoted message said:

True dat. One of the questions I get asked every year when renewing my
home owners insurance is whether or not I have a fire place.

I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

Lou

We discuss it each year as property value (and property taxes) go up.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote

Quoted message said:

I have a good pit smoker in the front yard. That works ok, but there is
nothing like the ambience of a fireplace.

Ours was one of those dreadful (I think) gas things when we moved here.
First thing we did was have the gas co. come out and cap it and make it
a woodburning fireplace. I love the smell, the crackles, all of it!

"Omelet" <[email hidden]> wrote >

Quoted message said:

That works ok, but there is
nothing like the ambience of a fireplace.
--

Hey, wait a minute, where you live it is cold enough to have a fire
how many days of the year? 🙂

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

I have a good pit smoker in the front yard. That works ok, but there is
nothing like the ambience of a fireplace.

Ours was one of those dreadful (I think) gas things when we moved here.
First thing we did was have the gas co. come out and cap it and make it
a woodburning fireplace. I love the smell, the crackles, all of it!

Indeed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote >

Quoted message said:

That works ok, but there is
nothing like the ambience of a fireplace.
--

Hey, wait a minute, where you live it is cold enough to have a fire
how many days of the year? 🙂

You'd be surprised... December and January for the most part, and part
of February.

First frost is generally around T-day.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Lou Decruss said:

Blair P. Houghton said:

I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

The escrow handles it. Probably got revised when I refinanced
a few years ago.

--Blair

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

Quoted message said:

In article <[email hidden]>,

Lou Decruss said:

Blair P. Houghton said:

>True dat. One of the questions I get asked every year when renewing my
>home owners insurance is whether or not I have a fire place.

I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

Lou

We discuss it each year as property value (and property taxes) go up.
--
Peace, Om

We have three fireplaces in our house -- we closed them up. Then each
assessment we had another consultation about the pool; they had to tax us
more on the fence around it -- we finally took the pool out last
summer-fall, which cost more than the pool itself, I believe. What a
horrendous job. We took down the pool fence; now we will have to go back
(no doubt) and consult about the fence. We've only had one amount come off
for all these consultations. It's a good thing we didn't have to pay a
lawyer to consult. We appealed one or two times, but it didn't work.

One biggie about a fireplace where we live is that we're in the country; the
fire department is volunteer and water is not available; when we said that
they could pump it from the pool, that was dismissed. So the tax
assessment and insurance assessment is considerable even for those who live
rural. Can't get away from taxes.

Dee Dee

In article <[email hidden]>,

Blair P. Houghton said:

Lou Decruss said:

Blair P. Houghton said:

I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

The escrow handles it. Probably got revised when I refinanced
a few years ago.

If the escrow account is handled by the institution that holds your
mortgage, all they care about is whether the insurance covers what you
owe, which probably is even less than what was refinanced.

Omelet said:

In article <[email hidden]>,

Blair P. Houghton said:

Omelet said:

Blair P. Houghton <[email hidden]> wrote:
> If you don't want to taste those little ribbons of
> fat, don't waste money buying them and then cooking
> them out.

Quoted message said:

Quoted message said:

Ooh, but them melting all over the beef spreads the flavor around!!!
Acts as internal basting. ;-d The flavor does not go away just 'cause
the fat melts.

Quoted message said:

I was kind of under the impression that beef was
beef-flavored all the way through in the first place...

Quoted message said:

That much fat is overkill for spreading flavor. The cool
ribbons provide a texture and a flavor pattern. Melted fat
just coats your tongue and keeps it off the meat.

Quoted message said:

--Blair

Fat can be cooked without melting it out of the ribbons.

I cannot stand cold raw beef fat. It's just gross.

I don't think it's gross, just unappealing in large slabs.

Quoted message said:

Those rib eyes I did the other day were cool pink in the middle but the
fat was crispy on the outside and soft on the inside. Perfect!

I think that you both make good points. I like ribeyes significantly
more done than loin cuts. I love crispy fat, and like to trim steaks
to get crispy fat while avoiding big slabs of fat. Loin gets
Pittsburghed. Rib gets cooked med rare, and I cut away the fat on the
plate. I seldom buy rib, but that's a personal preference.

Quoted message said:

--
Peace, Om

--Bryan

In article <[email hidden]>,

Bobo Bonobo(R) said:

Omelet said:

In article <[email hidden]>,

Blair P. Houghton said:

Omelet <[email hidden]> wrote:
> Blair P. Houghton <[email hidden]> wrote:
>> If you don't want to taste those little ribbons of
>> fat, don't waste money buying them and then cooking
>> them out.

Quoted message said:

>Ooh, but them melting all over the beef spreads the flavor around!!!
>Acts as internal basting. ;-d The flavor does not go away just 'cause
>the fat melts.

Quoted message said:

I was kind of under the impression that beef was
beef-flavored all the way through in the first place...

Quoted message said:

That much fat is overkill for spreading flavor. The cool
ribbons provide a texture and a flavor pattern. Melted fat
just coats your tongue and keeps it off the meat.

Quoted message said:

--Blair

Fat can be cooked without melting it out of the ribbons.

I cannot stand cold raw beef fat. It's just gross.

I don't think it's gross, just unappealing in large slabs.

Quoted message said:

Those rib eyes I did the other day were cool pink in the middle but the
fat was crispy on the outside and soft on the inside. Perfect!

I think that you both make good points. I like ribeyes significantly
more done than loin cuts. I love crispy fat, and like to trim steaks
to get crispy fat while avoiding big slabs of fat. Loin gets
Pittsburghed. Rib gets cooked med rare, and I cut away the fat on the
plate. I seldom buy rib, but that's a personal preference.

Quoted message said:

--
Peace, Om

--Bryan

So do you ever eat raw beef?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Dan Abel said:

In article <[email hidden]>,

Blair P. Houghton said:

Lou Decruss said:

On Sat, 28 Jul 2007 22:08:08 GMT, Blair P. Houghton <[email hidden]> wrote:
>I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

The escrow handles it. Probably got revised when I refinanced
a few years ago.

If the escrow account is handled by the institution that holds your
mortgage, all they care about is whether the insurance covers what you
owe, which probably is even less than what was refinanced.

They also don't care about contents. Most people in the age range
this group seems to be, have far more than they did 15 years ago. I
was a few years out of a nasty divorce and I didn't have much. My
kitchen could have been replaced for a few hundred dollars. It would
be a minimum of 5 grand now. A meager wardrobe is 5 grand. I'm not
going to go count pots, pans, knives and my clothes, but my initial
insurance after my divorce wouldn't even be 10% of what I'd need to
replace what I have now.

Lou

Lou Decruss said:

Dan Abel said:

If the escrow account is handled by the institution that holds your
mortgage, all they care about is whether the insurance covers what you
owe, which probably is even less than what was refinanced.

They also don't care about contents. Most people in the age range
this group seems to be, have far more than they did 15 years ago. I
was a few years out of a nasty divorce and I didn't have much. My
kitchen could have been replaced for a few hundred dollars. It would
be a minimum of 5 grand now. A meager wardrobe is 5 grand. I'm not
going to go count pots, pans, knives and my clothes, but my initial
insurance after my divorce wouldn't even be 10% of what I'd need to
replace what I have now.

My current personal attitude towards excess insurance
is that actuarially it's cheaper for me to "self-insure"
than to give profits to the insurance companies.

I.e., I'm betting that I won't need it, rather than
guaranteeing that I'll pay more than that over time.
And if I do need it, I'll have the cash I saved from
not paying premiums to pay for it.

--Blair

"Blair P. Houghton" <[email hidden]> wrote

Quoted message said:

My current personal attitude towards excess insurance
is that actuarially it's cheaper for me to "self-insure"
than to give profits to the insurance companies.

I.e., I'm betting that I won't need it, rather than
guaranteeing that I'll pay more than that over time.
And if I do need it, I'll have the cash I saved from
not paying premiums to pay for it.

Absolutely. You can save a ton of money if you think of insurance
as for catastrophes. If you can, save up enough cash to cover a
high deductible, and hope you never need to use it. If you want
a payout every time you visit a doctor or a tree topples over in
your yard, you're going to pay big.

nancy