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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
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Whoa dudes, let's keep the flames on the grill. Don't make me start dumpin' posts a la the fat dump I took after eatin' that cheesesteak! 
Seriously, LiquidSmoke man, don't be pimpin' my threads with comments like "stupid egotistical innane attitude". That type of offense can deter people from posting quality recipes here just as much as someone who may nitpick over the recipe itself!
Everyone take a chill pill or
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 7 months, 28 days
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Re: California Cheesesteak [Re: caphillkid]
#12868329 - 07/08/10 04:15 PM (13 years, 7 months ago) |
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see? theres another one
ahh the flaws of the human ego...
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
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Re: California Cheesesteak [Re: caphillkid]
#12868339 - 07/08/10 04:17 PM (13 years, 7 months ago) |
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Quote:
caphillkid said: The meat looks chewy cut up into those long strips, maybe chop it up roughly before placing on the sandwich...? And even though the steak is nicely rare/medium rare, a bit longer on the grill would probably give the meat better texture suited to a sandwich IMO. Otherwise looks pretty yummy.
In fact, that meat was anything but chewy. As noted in an earlier post of mine, it melted like butter! I chewed the bread more than I chewed that meat!
Now to note the culinary specifics of it all... If that steak had been sliced immediately after being taken off the grill, it indeed would have been chewy. However, it sat in a foil tent (ie. a piece of foil wrapped and sealed loosely around it) to rest for a minimum of 10 minutes after coming off the grill.
Resting in this manner allows juices to re-distribute throughout the meat and to continue a slow cooking process with the residual heat of the meat, thereby breaking down the connective tissues that would otherwise, when cooked rare, result in a chewy steak. Also contributing to the non-chew effect of this particular steak, I had a very sharp knife on hand allowing me to cut the meat in thin slices.
Rested meat for the absolute win!
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Edited by geokills (07/08/10 04:25 PM)
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: California Cheesesteak [Re: geokills]
#12868341 - 07/08/10 04:17 PM (13 years, 7 months ago) |
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He's on my ignore, so I don't waste my time with his trolls. He hasn't seemed to stop trolling me though, sad.
Geokills, I'm sorry if I offended you, I was trying to be constructively critical but do it respectfully.
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geokills
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Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
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Quote:
LiquidSmoke said: see? theres another one
ahh the flaws of the human ego...
Duuuuude. Relax! There's nothing wrong with expressing an opinion. Dialogue is encouraged in my threads. It is through the discussion of a variety of viewpoints that one may gain perspective to ultimately obtain a more complete understanding and enable themselves to make better decisions in the future.
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geokills
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Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
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Re: California Cheesesteak [Re: caphillkid]
#12868374 - 07/08/10 04:22 PM (13 years, 7 months ago) |
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Quote:
caphillkid said:
Geokills, I'm sorry if I offended you, I was trying to be constructively critical but do it respectfully.
Absolutely no offense taken. I may feign surprise at some comments, but often enough I end up able to wrap my head around the counter-perspective, even if I don't necessarily agree with it entirely.
Furthermore, it is through criticism (particularly in this forum) that I receive the potential to better explain my cooking methods. Whereas I did not put an emphasis on the "resting" of the meat before, that was a mistake, as it is the resting of the meat that made this sandwich as delicious as it was.
No doubt in my earlier days of grillin' and chillin', I've yanked those steaks off with impatience and dove right in, to find nothing but a bloody chewy mess! There really is a science behind the resting process of any cooked meat, and if you want to obtain the best flavor and texture from your meat, you'd better learn to master it!
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: California Cheesesteak [Re: geokills]
#12868397 - 07/08/10 04:24 PM (13 years, 7 months ago) |
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I'm glad that you feel that way, but others don't and immediately want to behave like babies. It gets old. Some people need to grow up or the real world will eat them alive.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: California Cheesesteak [Re: caphillkid]
#12868413 - 07/08/10 04:27 PM (13 years, 7 months ago) |
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Resting the meat is KEY.
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Chespirito
Stranger



Registered: 02/13/09
Posts: 3,259
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Ill stand by my vinegar comment.
Im not saying its traditional though

Hey so we should pick a restaurant and a date so we can make reservations.
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 7 months, 28 days
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Re: California Cheesesteak [Re: Chespirito]
#12887937 - 07/12/10 03:46 PM (13 years, 7 months ago) |
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well pickled items are different
those are pretty much traditional to cheesesteaks.
The pickled items are best.
btw if you're truely set on WD-50, we might as well do it. Any weekend works for me honestly.
But I really do need to hit up del Posto next time i'm out there. I worship Mario Batali, and I won't rest until i've been to all of his restaurants.
Him and Lidia Bastianich.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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Chespirito
Stranger



Registered: 02/13/09
Posts: 3,259
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Ha yea you dont seem like you're that into wd~50. Id be fine changing it but Id prefer somewhere that's not just straight italian or straight french. How about something like Corton? You know more about restaurants though
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 7 months, 28 days
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Re: California Cheesesteak [Re: Chespirito]
#12888406 - 07/12/10 04:57 PM (13 years, 7 months ago) |
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Quote:
Chespirito said:Id be fine changing it but Id prefer somewhere that's not just straight italian or straight french. How about something like Corton? You know more about restaurants though
Its funny u say this cuz I'm all about the old school classical french and italian places.
We dont have to do del posto, i'm still just shooting ideas.
the problem is NYC is so vast with options, so hard to pick just one place.
dude its ok, i'm down for WD-50. It's one of those places I have to check off my list anyhow.
But Yeah, I figure you probably wouldn't be interested in like, Picholine. For their cheese-themed tasting menu.
That would be for another time.
Edited by LiquidSmoke (07/12/10 05:20 PM)
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TrancedShroom
Mr. Hanky



Registered: 03/08/06
Posts: 8,002
Loc: Rippin Waves
Last seen: 12 years, 5 months
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I've seen better.
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Chespirito
Stranger



Registered: 02/13/09
Posts: 3,259
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What are you gonna do after dinner? I would say we could hit up some shit afterwards but I actually will probably have to leave after dinner.
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blewmeanie



Registered: 10/01/06
Posts: 28,984
Loc:
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Re: California Cheesesteak [Re: Chespirito]
#12963021 - 07/27/10 06:37 PM (13 years, 7 months ago) |
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That is one badass looking sandwich, I am thoroughly jealous.
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geokills
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Registered: 05/08/01
Posts: 23,466
Loc: city of angels
Last seen: 6 hours, 37 minutes
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Re: California Cheesesteak [Re: blewmeanie]
#12963233 - 07/27/10 07:19 PM (13 years, 7 months ago) |
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Thanks meanie, and thanks for pointing me in the direction of the "Learn & Master" guitar series. I've been self-teaching myself for years (and enjoying it thoroughly), but have been yearning for a little more formal structure and theory. Haven't had a chance to watch more than 30 minutes yet, but am excited to find a level corresponding to my current fundamental understanding, as to expand upon it!
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