Forbidden feasts at the witching hour.

**Fearnest** · 3rd February 07, 07:52 AM

Or just run the critter through the room, and I'll rip a steak off him as he passes by...

Oh, and one additional lesson learned - Pork Tartare? BAD idea.

**McMurdo** · 3rd February 07, 07:54 AM

Just knock his horns off, and hold him over the fire a minute, thats a good steak.

**Dirka Skene** · 3rd February 07, 09:19 AM

Originally Posted by Dreadbelly

I no longer eat steak... But I know how to cook one. On the stove, drop a slab of butter in to a HOT cast iron pan. Add a few drops of garlic infused oil. Toss in steak and sear. About 30 seconds, each side.

30 seconds on each side is perfectly done for me, no need for the broiler. I want to hear my steak squeek when I poke it!

**Dirka Skene** · 3rd February 07, 09:23 AM

Originally Posted by ckelly327

I also believe in the course salts, whether it's kosher or sea.

Kosher salt works best with during cooking. Its crystals are shaped like flakes so they stick to the food better and you don't have to use as much. I absolutely loathe iodized salt. It's got a rancid chemical taste to it.

**Erisianmonkey** · 3rd February 07, 09:39 AM

I use kosher salt myself. And I absozarkinglutely refuse to ever buy iodized salt. For about six years now, I've found plain salt even when I'm buying fine salt. The improvement in flavor in my cooking was amazing.

**Yaish** · 3rd February 07, 10:23 AM

egg salad sammiches on onion rolls right now. With ice cold root beer. Pickle relish. Lots of garlic. A little mayo, some spicy brown mustard. Red wine vinegar. All the right seasonings.

Dread, I think I figured out why you melt your kilts...

**Warlock** · 3rd February 07, 12:06 PM

I don't really care for kosher salt. There is a market near my house that has several types of natural salt. All are delicious! Much tastier than kosher salt. It's odd, kosher salt has " a rancid chemical taste to me" but then, each to his own, I reckon!

**Dirka Skene** · 3rd February 07, 01:23 PM

As for tasty salts like Hawiian Red of Fleur de Sel, I use them at the table. Cooking with them masks their flavor. If you use them as a finishing salt, you can appreciate them more. I just use kosher salt fduring the cooking process.

**Warlock** · 3rd February 07, 09:53 PM

I prefer plain sea salt when cooking.

**SnakeEyes** · 3rd February 07, 09:56 PM

Originally Posted by Beuth Sim

Yep! You are right. I guess my wife has spoiled me. She had to have the grill. I have learned alot from her. She is a fantastic cook. But, now I do most of the cooking around here. I did not mean to offend, it has been a really long time since I've cooked one in a pan. I prefer mine as rare as I can get it. A little salt, fresh cracked pepper, and some garlic. Perfect steak! {as long as it squirts warm blood when I cut into it!}

No worries friend. And we're total opposites on how our steaks are done... I prefer mine black (which is something you can't achieve in a pan, so that's when I wish I had a grill!)