Alex Caceres -120

[Grabaka]

Bought some Kobe Chef.....what should be done with it?

[Educ8d Degener8]

When I was thinking about doing it, I was just going to build one. It's pretty simple to make one < $100. So price isn't a factor. The meat just seemed too tender, almost tacky.

VCRs, fancy food machines... Nunya's mechanical acumen cannot be denied.

[Educ8d Degener8]

Also... tried to give some of you lads points, but I'm...... um.... Bann3d.

[gabe]

Thought we did this already?

Cover in kosher salt, let sit out on the counter until reaches room temperature. Rinse the salt off, pat completely dry, add some pepper. Hit it in a hot pan for a minute per side if you're me, a second per side if you're MD.

Top with Sacrelicious's avocado butter, or lump crab meat, or blue cheese.

Serve with Nunya's famous brussels sprouts:

Take 8 oz of bacon, fry em up. Take bacon from the pan, cut your brussels in half, set them face down in the hot bacon grease at medium heat for about 2 minutes. Cover halfway with stock (I like turkey here, anything works though), cover with a lid and let steam until soft and liquid is absorbed/evaporated. Hit em with a little parm and crunch the bacon back in.

You don't like to marinade the steak?

[gabe]

Also, cooking for a minute each side is still very rare... I cook it for 2-3 mins each side like Ramsay recommended in a video I watched today and that still comes out pretty damn rare... Doing it for seconds is crazy, I think. I tried a small piece the other day and the inner meat wasn't warm enough

[gabe]

Also... tried to give some of you lads points, but I'm...... um.... Bann3d.

It's the thought that counts, bro. Appreciate it.

[Imsmarterthanu]

i GUARANTEE NO ONE here makes a better steak than I do

it's not about marinade it's not about seasoning what it all comes down to in the end is the way you cook it, timing it is everything and making sure it's at the right temperature. To cook a perfect steak it must be seared on the outside and locked in with flavor and juices on the inside and that takes a special skill. No one likes their steak dry and no one likes their steak raw.


Medium Rare

[Grabaka]

Seems like everyone forgot step number 1.

Step #1: Buy good meat

[gabe]

Seems like everyone forgot step number 1.

Step #1: Buy good meat

I assume that's a given. I get my sh*t organic from Trader Joe's or Gelsons

[bogbat]

^^ how did I not realize until now, that gabe was back? Welcome back man

[gabe]

^^ how did I not realize until now, that gabe was back? Welcome back man

lol thanks

[Vaughany]

Oh my! I remember when V was a mod this place was like the old west. Now is where the fine and sophisticated gentlemen gather.

ahh the good ol days

[Vaughany]

Most important is a knife, not some knife set that you buy, not some sort of gimicky thing, just one good 8-12 inch chef knife. I perfer japanese knives, they are sharper and lighter, this should cost you anywhere from 80-100$. I have a full knife set I use for work but for home use all you need is one good knife. Also, to go along with it, a honing rod, not a sharpening steel, but a ceramic honing rod.

Secondly, proper saute pans. I am not talking about the stuff you get from department stores thats gimicked, its all garbage. Find a restaurant that is closing down and auctioning off thier equipment, these auctions or sales happen every single day in almost every big city. You want saute pans that are straight stainless steel and heavy as hell, these should be heavy enough that if you were to hit someone with one it would cause serious bodily injury. Also, no plastic handles, you want these to be usable in the oven for braises or broiling. You can find industrial grade saute pans for under 20$ at restaurant auctions while at the same time housewives are buying 100$ pieces of garbage from department stores with Rachel Rays picture on the box.

You also want a good stockpot, same rules as the stockpot, straight up steel, as heavy bottomed as possible. Same as above, find a restaurant thats closing and get an industrial grade one for pennies on the dollar.

I also reccomend a good chinois or conical strainer, absolutely essential for stocks, or for passing purees soups or sauces through to smooth them out.

Lastly, some sort of food processor is excellent, failing that, for home use, a 30 or 40$ immersion blender will suffice.

I also reccomend a mortar and pestle for grinding fresh spices.

Total cost: about 200$, half of that is for the knife and honing rod, or another 100 bucks or so for a good food processor. Everything else is just a fancy accessory or fun toy.

I did what you said Sac and got me a fine Japanese knife, is this what you meant?

[Vaughany]

Let's publish a book together. "Recipes to Beat the Book and Master the Kitchen"

[Imsmarterthanu]

This is how I GRILL my steak

what you need
- firewood
-mesquite wood chips
- lemons
-onions
-pomegranite sauce/mollases
-syringe
-garlic
-salt
-pepper
-olive oil
-vinegar
-plastic bag

-prep
marinade- chop up onions (1 onion per steak) as you wish , pour 1/8 cup of vinegar per steak mix with onions in something you can mix with, add pepper liberally, no salt, 1/2 teaspoon of basil, clean garlic clove and thinly slice it very thinly use at least one garlic clove per steak


steak - put adequate salt on both sides as well as pepper on both sides as well as the side side you know where the fat is and stuff, grab your lemon cut it in half and squeeze each half onto the top of the meat on each side. now take the pomegranite molasses/sauce and your syringe. Take some pomegranate into the syringe and inject the inside of the meat with the molasses.

Take a plastic bag put all the ingredients of the marinade mixed together adequately and place them in the bag with the prepped meat. Let the juices soak in with the surrounding garlic, onions, vinegar, basil, lemon but do not squeeze the pomegranate out of the meat. Make sure the bag is closed in tight, put it in the fridge for at least 2 hours flipping it upside down half way through.

fire- for the fire you need 2 heats one low heat and one high heat, make the fires at the same time, one with less wood and another with more wood. Once the wood turns white it's time to grill

grill - make sure your grill is clean brush it off and get it clean, wipe it down with a lemon while the heat is going, Take your marinated meat from the fridge and place it near the fire out in the open let it breathe with the marinade in the air. Now take some olive oil and coat each side conservatively very conservatively i suggest using a brush. (the olive oil helps adhere the outer ingredients to the steak as well help grill the outside more effectively.

Now drop that sucka straight onto the high heat side of the grill and sear that sucka until he's nice and glorious on the outside (check every 15 seconds) flip and repeat. Once the outside is seared place it on the low heat side and slow grill that meat each side for 5-6 (this will depend on your grill) minutes on each side low and slow. For the last few minutes or so find a middle heat range place the steaks there, Then take your mesquite wood chips (you can get these anywhere from lowes to the 99 cent store) in a tray and place them right below the steaks. Cut off a piece or poke it through gently to see where it's at. When it's ready you'll know, it will have a soft inside and a slight texture on the outside. Get those suckers off the grill and on a plate!

[pouyasophy]

you disgusting carnivores....yuck...y'all niggaz need to bring it on down to veganville

http://www.youtube.com/watch?v=oIa59C4PuOA

[PunisherIND]

Thought we did this already?

Cover in kosher salt, let sit out on the counter until reaches room temperature. Rinse the salt off, pat completely dry, add some pepper. Hit it in a hot pan for a minute per side if you're me, a second per side if you're MD.

Top with Sacrelicious's avocado butter, or lump crab meat, or blue cheese.

Serve with Nunya's famous brussels sprouts:

Take 8 oz of bacon, fry em up. Take bacon from the pan, cut your brussels in half, set them face down in the hot bacon grease at medium heat for about 2 minutes. Cover halfway with stock (I like turkey here, anything works though), cover with a lid and let steam until soft and liquid is absorbed/evaporated. Hit em with a little parm and crunch the bacon back in.

sounds great! and relatively simple. i'm going to try this.

[PunisherIND]

[ATTACH]54692[/ATTACH]
Bought some Kobe Chef.....what should be done with it?

thats some primo, primo.

im not a great cooker but i'd try korean bbq style.

[NunyaBidness]

You don't like to marinade the steak?

Nope.

The salt breaks everything down, comes out nice and juicy. You get the flavor of the meat, not whatever you dunked it in.

[gabe]

Nope.

The salt breaks everything down, comes out nice and juicy. You get the flavor of the meat, not whatever you dunked it in.

I think I let it sit in too much salt before washing it off... Came off too salty.

[NunyaBidness]

I think I let it sit in too much salt before washing it off... Came off too salty.

Did you use kosher salt? Table salt will be too much.

[NunyaBidness]

sounds great! and relatively simple. i'm going to try this.

Even my family who hates brussels, likes it. The longer you let it cook in the stock the sweeter and less cabbagey it becomes.

[PunisherIND]

Even my family who hates brussels, likes it. The longer you let it cook in the stock the sweeter and less cabbagey it becomes.

already purchased the ingredients. going to give it a shot tonight.

i need some brownie points so i can go out for the fights. lol.

[NunyaBidness]

Heh, lemme know what they think.

[Rubber Guard]

Yea, I'm not a marinade guy for steak. Anything much more than some salt n peppa sort of ruins it. Also don't be throwing the salt on too far in advance, as it will suck the juices out a bit. I throw it on 5 or 10 minutes before I throw it on the grill.

[Imsmarterthanu]

you have to be pretty loaded to be buying kobe beef

[Hannibal]

the thing about the sprouts recipe...which is pretty standard, sorry nunya lol... is that its hard to penetrate up. Sprouts can stand up to some cooking so you have quite a bit of leeway

[Hannibal]

thats some primo, primo.

im not a great cooker but i'd try korean bbq style.

whoa whoa dont ever penetrate with kobe/wagyu like that. That is penetrating blasphemy
korean marinades were designed to cover up cheap/unfresh cuts off meat. The marinades are very strong to hide any unpleasant flavors. I think the marinades are so strong that meat can sit in it unrefrigerated for quite some time. A lot of korean food is like this -- comes from a time of many poor peasants and it allowed the cheap food to be tasty and well preserved
Usually when you are using such a great ingredient, you want to keep the prep and seasonings and simple ass possible, so you can actually taste what you paid for!!

[NunyaBidness]

http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

[TheCalculator]

http://www.forbes.com/sites/larryolm...kobe-beef-lie/

Interesting... I was in one of the top steakhouses in S.F. a few weeks ago and they claimed to have 8 different cuts of Kobe and they were selling some for $175 per 3oz. BASTARDS!

[omalley21]

Intrade just got shut down.

[NunyaBidness]

Intrade just got shut down.

Yep, saw that yesterday. Luckily they kicked me and my money out first.

[Grabaka]

you have to be pretty loaded to be buying kobe beef

hehe. Not that much bro that steak is like 32 usd and im single. Its not gonna be often that i pick it up.

[Grabaka]

http://www.forbes.com/sites/larryolm...kobe-beef-lie/

Partypooper!

[omalley21]

Yep, saw that yesterday. Luckily they kicked me and my money out first.

Why did they get shutdown?