.: Randomness :. - Page 128

rockandrose · 11-09-2005, 08:03 AM

My lower lips is peeling and its distracting! Damn summertime!

TeapotScar · 11-09-2005, 08:10 AM

Summertime? Damn Aussies always mixing up their seasons...

But I have a "randomness" question: How long should I marinate this steak I have for? I'm going to marinate it in A1 (unless someone tells me that's a bad idea?), but I need to know how many hours to make it really TENDER. You guys are all diverse and knowledgable... hook me up with some good steak recipes, it's for my boyfriend!

Soul_Immortal · 11-09-2005, 08:43 AM

Not more than a few hours, I'd think =)

11-09-2005, 09:55 AM

Quote:

Originally Posted by TeapotScar

Summertime? Damn Aussies always mixing up their seasons...

But I have a "randomness" question: How long should I marinate this steak I have for? I'm going to marinate it in A1 (unless someone tells me that's a bad idea?), but I need to know how many hours to make it really TENDER. You guys are all diverse and knowledgable... hook me up with some good steak recipes, it's for my boyfriend!

First thing's first, I'm gonna assume you're not trying to marinate a Porterhouse, New York, Delmonico, Rib, Tenderloin, or even Sirloin, unless the meat happened to come in contact with the liver, then maybe...because the best marinate for all that stuff is BLOOD.

Yum.

Second, if you are trying to take a foul liver flavor out of the meat, milk works great. Let it soak over night though. For quick marinades, A1 wouldn't be my first choice for flavor changers. It's a sauce, and really too thick to penetrate the muscle membrane. You could do a teriyaki soak (straight soy is a bit too salty) for two hours, and add enhancements as the meal dictates. Meaning, if you wanted a sweeter meat flavor you could add different juices (citrus based are great since they help break down the tissue) and if you wanted to spice it up you could add the appropriate spices (think chili, habanera, that ilk) and there is also the affordable, and very easy, soda soak. Pop open a can of Pepsi or Coke, let it soak for three hours, and you’ll be in tenderville with even the toughest of cuts.

Still, my favorite would be a light vinaigrette, tossed lightly through thin, succulent strips of meat ala capaccio, or a fresh cevchie approach with lightly braised strips over a fresh summer salad, served aside a nice merlot.

Damnit, my there’s a rumbling in my tummy now.

MrMaelstrom · 11-09-2005, 11:39 AM

...or... ...you could slide it under the mattress, bonk your bf raw, and cook it while he showers afterwards.

Trust me Maelstrom's tenderizing technique never fails (just watch out for loose springs in the meat).

winged_dreams · 11-09-2005, 11:44 AM

Hahahahahaha! ^^

11-09-2005, 11:47 AM

Quote:

Originally Posted by MrMaelstrom

...or... ...you could slide it under the mattress, bonk your bf raw, and cook it while he showers afterwards.

Trust me Maelstrom's tenderizing technique never fails (just watch out for loose springs in the meat).

*In the voice of the Chariman*

If memory serves, this technique was pioneered by the Huns and is how tartare was once made.

...

And I don't know about you, but I don't need anymore spring in my meat! Perhaps you've been doing it wrong?

MrMaelstrom · 11-09-2005, 11:55 AM

Quote:

Originally Posted by TStone

Perhaps you've been doing it wrong?

Bastid!

MrMaelstrom · 11-09-2005, 12:10 PM

I can't help it!!!! Sorry Flemco, my boy, but the world NEEDS to see this:

http://flem.keenspace.com/d/20051103.html

TeapotScar · 11-09-2005, 12:38 PM

Quote:

Originally Posted by TStone

First thing's first, I'm gonna assume you're not trying to marinate a Porterhouse, New York, Delmonico, Rib, Tenderloin, or even Sirloin, unless the meat happened to come in contact with the liver, then maybe...because the best marinate for all that stuff is BLOOD.

Yum.

Second, if you are trying to take a foul liver flavor out of the meat, milk works great. Let it soak over night though. For quick marinades, A1 wouldn't be my first choice for flavor changers. It's a sauce, and really too thick to penetrate the muscle membrane. You could do a teriyaki soak (straight soy is a bit too salty) for two hours, and add enhancements as the meal dictates. Meaning, if you wanted a sweeter meat flavor you could add different juices (citrus based are great since they help break down the tissue) and if you wanted to spice it up you could add the appropriate spices (think chili, habanera, that ilk) and there is also the affordable, and very easy, soda soak. Pop open a can of Pepsi or Coke, let it soak for three hours, and you’ll be in tenderville with even the toughest of cuts.

Still, my favorite would be a light vinaigrette, tossed lightly through thin, succulent strips of meat ala capaccio, or a fresh cevchie approach with lightly braised strips over a fresh summer salad, served aside a nice merlot.

Damnit, my there’s a rumbling in my tummy now.

Okay, so I won't marinade it in A1. It *is* a Porterhouse steak... and I don't think it came in contact with the liver (there's no liver in the package, I don't think...), so that means I shouldn't marinade it at all? Thank you for all of the information!

flawed-mentality · 11-09-2005, 01:06 PM

I move at the speed of lint. the fastest thing in the galaxies .whats the first thing you see in your pants ? Lint. Its just that fast

flawed-mentality · 11-09-2005, 01:07 PM

I forgot a pieriod hevens to betsy.

Soul_Immortal · 11-09-2005, 01:33 PM

O_O....

I could go for an all night wrestling match in a pool of Jello.

MrMaelstrom · 11-09-2005, 02:04 PM

Nor shall I.

TeapotScar · 11-09-2005, 02:15 PM

Nor shall he, but I sure shall! Jell-o wrestling sounds like just what I need to get away from studying, especially with lovely ladies like Xng and Soul!

thetiesonyourcorset · 11-09-2005, 02:20 PM

Take A Chillax

meaning "Take a Chill Pill" and "Relax" all in one!! hehe

TeapotScar · 11-09-2005, 02:28 PM

Sounds like "take an ex-lax"

rockandrose · 11-09-2005, 02:47 PM

Typical Melbourne weather well known for its four seasons in one day and also for its unpredictability. Yesterday, it was twenty-nine degrees and dizzling with rain. Today, its twenty degrees and raining like its the start of winter. Its meant to be summer!

thetiesonyourcorset · 11-09-2005, 02:47 PM

and what's that?

11-09-2005, 02:54 PM

Whew, crisis averted. (Most) any beef aficionado, Teapot, would shoot a motherfucker for putting A1 on anything other than ground beef, and some even then. There are things I think that compliment beef quite nicely, but fish and raisings do not top the list. That’s like putting Chlamydia on a perfectly good pussy, you know?

Ruins the whole experience for me.

About the liver flavor, which sadly happens to good meat, results from the butchering process, and one (usually) doesn’t find out about it until it’s too late. It’s caused from intestinal contamination, which in an odd way, is a sort of marinating if you think about it, and can be discerned by a strong liver smell to the meat.

In any event, bon appetite, and pleasant bonking. Skoal.