Epicness incoming... will post the after picture: [UPDATED with final PICS!]

[DrPizza]

Epicness found: epic fail.
1. You mention you want a threesome, but then you go ahead and cook asparagus with dinner. Females instinctively know that asparagus makes your semen taste and smell funny. I don't even have to ask - you didn't get your threesome, did you.

2. wtf, "pie?" One of those premade pieces of crap from the grocery store? Hell, even if you bought ready made pie crust and a couple cans of canned pie filling & baked them, it would come out at least twice as good - yet still suck compared to a good pie.

3. The meat looks a little on the thin side, but I suppose I'll let that one slide. I suppose you just went to the grocery store where they slice them thinner, since people look at the total price rather than the price per pound. Next time: butcher, 1" thick.

4. Boiled potatoes with steak? Really? You want to know why restaurants don't serve boiled potatoes with steak? Because baked potatoes compliment steak a lot better. Ditto mashed potatoes - they go well with roasted chicken or turkey. Do a google search - steak and baked potatoes 21+ million hits. Steak and boiled potatoes - 10% as many hits. W/ mashed potates is a little better, but still only 30% the number of hits.

5. 7? Only seven pieces of asparagus?

6. No pictures of the fiance or her friend.

Fail.

 

[Anubis]

to be fair Doc it does look like he mashed the potatoes

 

[BladeVenom]

Epicness found: epic fail.
1. You mention you want a threesome, but then you go ahead and cook asparagus with dinner. Females instinctively know that asparagus makes your semen taste and smell funny. I don't even have to ask - you didn't get your threesome, did you.

Asparagus has long been considered an aphrodisiac.

 

[Auric]

why do you hate vegetables so much

Why do you hate America, the land of meat 'n' potatoes 'n' pie?

 

[xanis]

Epicness found: epic fail.
1. You mention you want a threesome, but then you go ahead and cook asparagus with dinner. Females instinctively know that asparagus makes your semen taste and smell funny. I don't even have to ask - you didn't get your threesome, did you.

2. wtf, "pie?" One of those premade pieces of crap from the grocery store? Hell, even if you bought ready made pie crust and a couple cans of canned pie filling & baked them, it would come out at least twice as good - yet still suck compared to a good pie.

3. The meat looks a little on the thin side, but I suppose I'll let that one slide. I suppose you just went to the grocery store where they slice them thinner, since people look at the total price rather than the price per pound. Next time: butcher, 1" thick.

4. Boiled potatoes with steak? Really? You want to know why restaurants don't serve boiled potatoes with steak? Because baked potatoes compliment steak a lot better. Ditto mashed potatoes - they go well with roasted chicken or turkey. Do a google search - steak and baked potatoes 21+ million hits. Steak and boiled potatoes - 10% as many hits. W/ mashed potates is a little better, but still only 30% the number of hits.

5. 7? Only seven pieces of asparagus?

6. No pictures of the fiance or her friend.

Fail.

All of this.

 

[Auric]

You rest a roast, not a steak. The point of resting is because the meat continues to hold on to the heat and continues to cook beyond when you pull it out of the oven/off the grill. So you pull it out early and let the inside finish cooking with the heat of the outside...this helps the roast heat evenly and avoids having a bloody center and a charred outside.

A steak is far too small (well, maybe a porterhouse or something could get some help from it) for any affect of "resting" after cooking.

If not searing then some moisture is cooked away and indeed resting serves little purpose. However, as said, proper searing retains moisture which is then forced to the edges by pressure. If the sear seal is broken before allowing moisture to redistribute off-heat then it is lost (i.e. drains onto plate), leaving dryer meat.

 

[RossMAN]

Epicness found: epic fail.
1. You mention you want a threesome, but then you go ahead and cook asparagus with dinner. Females instinctively know that asparagus makes your semen taste and smell funny. I don't even have to ask - you didn't get your threesome, did you.

You learn something new every day.

http://thegloss.com/sex-and-dating/...ur-fella-to-consume-before-you-give-him-oral/

Hmmn what do men love more, asparagus or BJ's?

 

[Zeze]

Epicness found: epic fail.
1. You mention you want a threesome, but then you go ahead and cook asparagus with dinner. Females instinctively know that asparagus makes your semen taste and smell funny. I don't even have to ask - you didn't get your threesome, did you.

2. wtf, "pie?" One of those premade pieces of crap from the grocery store? Hell, even if you bought ready made pie crust and a couple cans of canned pie filling & baked them, it would come out at least twice as good - yet still suck compared to a good pie.

3. The meat looks a little on the thin side, but I suppose I'll let that one slide. I suppose you just went to the grocery store where they slice them thinner, since people look at the total price rather than the price per pound. Next time: butcher, 1" thick.

4. Boiled potatoes with steak? Really? You want to know why restaurants don't serve boiled potatoes with steak? Because baked potatoes compliment steak a lot better. Ditto mashed potatoes - they go well with roasted chicken or turkey. Do a google search - steak and baked potatoes 21+ million hits. Steak and boiled potatoes - 10% as many hits. W/ mashed potates is a little better, but still only 30% the number of hits.

5. 7? Only seven pieces of asparagus?

6. No pictures of the fiance or her friend.

Fail.

I expected you to be better than this typical over-critical angry internet response here.

What's wrong with mashed potatoes? Peter Luger's serve them as well. And my guest LOVED the food.

You must be fun at parties. Unless you were joking.

 

[DrPizza]

I expected you to be better than this typical over-critical angry internet response here.

What's wrong with mashed potatoes? Peter Luger's serve them as well. And my guest LOVED the food.

You must be fun at parties. Unless you were joking.

Well, I was joking on part of it, because I got carried away. Except for the bit about the pie. And the asparagus. And the pictures. You should know better in here. And, I'm still going to hold out on the mashed potatoes. But, the thickness of the steak - I suppose that's okay, it's not your fault, you didn't cut the steaks.

Now, back to the mashed potatoes, Mr. "oh, look at me! I can toss around the name of a famous steakhouse." About that steakhouse:
http://www.peterluger.com/menu-bklyn.cfm

There's the menu. Let's see... under vegetables...

French Fried Potatoes
Fresh Broccoli
Creamed Spinach
Onion Rings
Luger's Special German Fried Potatoes
Baked Oversized Potato with Sour Cream

Mashed potatoes - I'm not seeing it. Are you *sure* you ate mashed potatoes at Luger's?

 

[TecHNooB]

if you google peterluger and mashed potatoes, it looks like they do serve mashed potatoes.

 

[Printer Bandit]

 

[SagaLore]

What's wrong with mashed potatoes? Peter Luger's serve them as well. And my guest LOVED the food.

Next time put a little horseradish in the mashed potatoes.

What wine did you serve with it?

 

[Michael]

If you look that thepicture on this page, you will see that a "tradiional" potato to go with the steak is french fries.

http://www.peterluger.com/ourporsteak.cfm

I have had mashed potatos at Peter Luger's. I prefer mashed or fries with my steak. Baked is fine, but the portion can be huge and steaks usually big enough to feed a village anyways.

Since I normally stay in Midtown, I have started going to Benjamin Steak House. NYC has so many good steak houses that you pretty much cannot go wrong.

I prefer my steak medium rare. Cooking it more ruins the flavor. Unlike Chicken or Pork that needs to be well cooked for health reasons, more rare beef is perfectly safe.

Michael

 

[AmdEmAll]

You rest a roast, not a steak. The point of resting is because the meat continues to hold on to the heat and continues to cook beyond when you pull it out of the oven/off the grill. So you pull it out early and let the inside finish cooking with the heat of the outside...this helps the roast heat evenly and avoids having a bloody center and a charred outside.

A steak is far too small (well, maybe a porterhouse or something could get some help from it) for any affect of "resting" after cooking.

You cant be any more wrong.. You rest all meats for 5-10 min after cooking and cover them with something. Especially for steaks. You pull it off the grill slightly early so that while it rests it gets to the right temp. Same thing for eggs.. pull them slightly undercooked and keep stirring them off heat they finish.

 

[Howard]

anything past medium isn't worth eating

This picture is not accurate. The medium rare center is not uncooked, but pink. Medium rare should be enough to render the fat but in that picture there is no way that is happening.

 

[Michael]

Howard - medium rare is rare in the center. If I am at a steakhouse and they deliver a medium rare steak that is pink in the center, it gets sent right back to the kitchen for replacement.

Medium is pink in the center. Medium well is sight hint of pink in the very center.

Michael

 

[Howard]

You rest a roast, not a steak. The point of resting is because the meat continues to hold on to the heat and continues to cook beyond when you pull it out of the oven/off the grill. So you pull it out early and let the inside finish cooking with the heat of the outside...this helps the roast heat evenly and avoids having a bloody center and a charred outside.

A steak is far too small (well, maybe a porterhouse or something could get some help from it) for any affect of "resting" after cooking.

Any "thick" cut of meat is rested after cooking for two reasons:

1) As you say, to allow the carryover cooking to finish.
2) Some combination of allowing the juices to reabsorb into the meat and allowing the juices to cool slightly to thicken. This reduces the amount of juice loss upon slicing.

 

[Howard]

Howard - medium rare is rare in the center. If I am at a steakhouse and they deliver a medium rare steak that is pink in the center, it gets sent right back to the kitchen for replacement.

Medium is pink in the center. Medium well is sight hint of pink in the very center.

Michael

I am sorry to disagree but I must. Medium rare is medium rare, not rare plus some other combination of doneness. Specifically, each level of doneness corresponds to a particular temperature.

Please reference:

www.cookingissues.com/uploads/Low_Temp_Charts.pdf

EDIT: Uh, maybe not the best pictures (too red in general). Anyway, my point is, the doneness of a piece of meat is always based on the center. If the center of a cut is rare, then it is rare, no matter how overcooked it is at the edges.

EDIT2: Try this http://www.seriouseats.com/images/20091218-rib-roast-no-gray.jpg

 

[Anubis]

This picture is not accurate. The medium rare center is not uncooked, but pink. Medium rare should be enough to render the fat but in that picture there is no way that is happening.

that pis i posted IS accurate, actually its the SAME EXACT pic as this, with a different color background, which was also posted

 

[Michael]

You linked a "slow cooking" site. I am not sure what that has to dowith grilling a steak.

I doubt you can find any reputable site that identifies medium rare as being anything but red (rare) in the middle. Obviously, "rare" is a decription. Unless it is not cooked at all, it obviously is not "rare".

As for "resting" meat, I just know that heat continues to transfer and it does not stop cooking just because you take it off or out of the heat. So I adjust my cooking times.

I am the one that grills steak in my house and it is a matter of high heat and time and thickness of the steak. The hardest is if it has been in the fridge until right before it is cooked as the meat is then cold and your risk buringing the outside to get the center heated up.

Michael

 

[Howard]

that pis i posted IS accurate, actually its the SAME EXACT pic as this, with a different color background, which was also posted

I saw. I don't care.

You linked a "slow cooking" site. I am not sure what that has to dowith grilling a steak.

I doubt you can find any reputable site that identifies medium rare as being anything but red (rare) in the middle. Obviously, "rare" is a decription. Unless it is not cooked at all, it obviously is not "rare".

As for "resting" meat, I just know that heat continues to transfer and it does not stop cooking just because you take it off or out of the heat. So I adjust my cooking times.

I am the one that grills steak in my house and it is a matter of high heat and time and thickness of the steak. The hardest is if it has been in the fridge until right before it is cooked as the meat is then cold and your risk buringing the outside to get the center heated up.

Michael

I certainly can, if you can describe to me what you would find to be a "reputable" site. What I will tell you up front is that today's informed cooks almost invariably define doneness in terms of temperature at the center of the cut.

http://www.douglasbaldwin.com/sous-vide.html#Beef

 

[Michael]

The pictures that were linked also have the temps in the description. So even if you try and say the temp is all that matters, it is still there.

If you want to go with temperature, then the right temp for medium rare is that that leaves the center red and the outside pink except for the top and bottom that may be seared or show grill marks.

Michael

 

[Howard]

The pictures that were linked also have the temps in the description. So even if you try and say the temp is all that matters, it is still there.

If you want to go with temperature, then the right temp for medium rare is that that leaves the center red and the outside pink except for the top and bottom that may be seared or show grill marks.

Michael

I only say those pictures were too red because even the medium-well comes out strangely pink. It must have been an issue of white balance or some such.

In that case, where would you measure the temperature so as to describe a piece as "medium rare"? A single-point measurement describes only that point and nothing more. If you tell me the center should read as rare for "medium rare" steak, then I say to you that I can cook you a steak that has a rare center and is well-done for almost 75% of the thickness. How then would this be considered medium rare? Is this based on your conception that that is how a grilled steak should be? Grilling, however, can provide for a wide assortment of results and what you get certainly depends on your technique.

 

[HamburgerBoy]

4. Boiled potatoes with steak? Really? You want to know why restaurants don't serve boiled potatoes with steak? Because baked potatoes compliment steak a lot better. Ditto mashed potatoes - they go well with roasted chicken or turkey. Do a google search - steak and baked potatoes 21+ million hits. Steak and boiled potatoes - 10% as many hits. W/ mashed potates is a little better, but still only 30% the number of hits.

Boiled potatoes has 10% the hits of baked potatoes, steak or not.

 

[Michael]

Howard - Steak "doness" can be measured visually. I have been grilling steaks for decades so I usually go time and thickness of the cut. I know some higher end steak places do use temperature reading. The end result is the same - medium rare is "red" or "rare" in the center, not pink.

You are trying to argue that medium rare should be pink in the center and trying to use temperature when it is not relevent except for it should be the temperature that results in the visual result as shown by the pictures that are in this thread.

http://culinaryarts.about.com/od/beefporkothermeats/a/Medium-Rare-Steaks.htm

About.com is not the most amazing, but the picture has it right - red in the center, not pink.

Michael