Word For The Day, Friday, November 19, 2004

I'm guessing, but I don't think that actually happened, from just reading it. I could be wrong, of course.

201 posted on 11/19/2004 2:59:09 PM PST by Argh

I haven't watched CNN in years, so I forgot Al is Judy's bitch.

202 posted on 11/19/2004 3:01:32 PM PST by Argh

i don't know, keep reading the thread. a poster just called and spoke to the mgr. i don't think it is yet clear, but i wouuldn't be surprised if it were true. i am sure a NYC restaurant thinks there are enough libs populating the place that peeing off the conservatives would not cause a problem

203 posted on 11/19/2004 3:05:24 PM PST by xsmommy

Could be, could be. Libs are certainly cruel enough.

204 posted on 11/19/2004 3:06:55 PM PST by Argh

To: Argh; dubyaismypresident

SU plays MS state tonight for some preseason tournament champeenship.

205 posted on 11/19/2004 3:08:44 PM PST by xsmommy

Good luck to SU, then.

206 posted on 11/19/2004 3:09:24 PM PST by Argh

To: xsmommy; WhyisaTexasgirlinPA

Thread about porn being like heroin. No pictures. Of porn or heroin. Yet.

207 posted on 11/19/2004 3:15:12 PM PST by Argh

To: Texan5; Argh; xsmommy; Laura Earl; secret garden; Constitution Day; frithguild

I would be happy to help you get the perfect steak. I stopped using my grill for steaks about three years ago. You need good steaks 1 to 1.5 inches thick. The cut is not important but works best with T-Bones, Porterhouse, Filet Migon, and NY strip. The exact time for the following is based on 1.25" steaks to produce med-rare. A little more searing time for thicker steaks, a little less for thinner. Adjust to your tastes. If your steaks are less than 1" forget this, fire up the grill and break out the A1 sauce.

Heat your oven to 350F and break out you basic black cast iron skillet. Season both sides of your steak with KOSHER salt and COURSE ground black pepper. This is needed to form a crust on the steak. You will also need PEANUT oil and BUTTER. If you don't have these ingredients, fire up your grill, turn off the oven, and put away the skillet.

When the oven is hot, put the skillet on the stove on high and get it so hot that it is starting to smoke from the imbedded grease.

When your skillet is blistering hot, put about 1.5 TBSP of peanut oil in the skillet and let it heat up until it will spread out around the pan (about 3 seconds). Drop in one pat of butter and follow with the steak instantly. Wait 90 seconds, lift the steak, add 1 tsp of peanut oil and another pat of butter and flip the steak. Wait 90 seconds and then put the pan, without turning the steak, in the oven for 3 minutes. When this is done remove the steak to a warm plate and cover with foil. DO NOT POUR ANY PAN OIL OVER THE STEAK. (There will be bitter notes from the butter where it was not in contact with the steak.) Wait 5 minutes and eat.

The wait time is necessary to allow the meat to reabsorb the juices. That way it won't run all over your plate and leave your steak dry and tough. Serve with whatever else you like.

An interesting alternative involves 1 TBSP of Jack Daniels over the steak just before you put it in the oven. Very sweet.

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

208 posted on 11/19/2004 3:46:11 PM PST by LonePalm (Commander and Chef)

Welcome back to class! I'm thinking pizza tonight...

209 posted on 11/19/2004 3:48:27 PM PST by secret garden (Exit polls? We don't need no stinkin' exit polls!)

Similar to bronzing. I'll try it.

P.S. I think I have been to Wegmans a dozen times already!

210 posted on 11/19/2004 3:49:55 PM PST by frithguild (Election 2004 - Many Nights of the Broken Glass)

Similar to bronzing. I'll try it.

P.S. I think I have been to Wegmans a dozen times already! I have been a conspicuous consumer.

211 posted on 11/19/2004 3:51:04 PM PST by frithguild (Election 2004 - Many Nights of the Broken Glass)

YUM!!! Thanks, Loney!

212 posted on 11/19/2004 3:51:08 PM PST by Argh

To: xsmommy; Argh; All

For all you animal lovers. This is the coolest thing I've seen all year.

213 posted on 11/19/2004 3:51:30 PM PST by secret garden (Exit polls? We don't need no stinkin' exit polls!)

To: secret garden

I can help you with that too but you needed to start last night. My kids like my pizza better than going out. That's saying something for NJ.

214 posted on 11/19/2004 3:52:28 PM PST by LonePalm (Commander and Chef)

I've only been 3 times but I'm going tomorrow morning to get stuff for Thanksgiving.

215 posted on 11/19/2004 3:53:55 PM PST by LonePalm (Commander and Chef)

My kids are entirely too picky. I don't know where they get it from.(ssh xs)

216 posted on 11/19/2004 4:01:40 PM PST by secret garden (Exit polls? We don't need no stinkin' exit polls!)

I think I'll pick up a skillet this weekend.

I may do some fish chowder for Thanksgiving - all ingredients native to New England. Made the recipie whle in Maine.

217 posted on 11/19/2004 4:02:24 PM PST by frithguild (Election 2004 - Many Nights of the Broken Glass)

To: secret garden

I just remind my kids that their friends don't eat like this at home.

218 posted on 11/19/2004 4:03:12 PM PST by LonePalm (Commander and Chef)

Go to the Lodge web site and make sure the skillet is properly seasoned first. VERY important and not fast. I think you should do it TWICE for new UNSEASONED ironware.

219 posted on 11/19/2004 4:11:44 PM PST by LonePalm (Commander and Chef)

To: Slip18; xsmommy; Dutchgirl

Good evening, ladies.

For conspicuous fortitude and bravery.
During four years of slimy political knavery.
President Bush has won the hearts of the masses.

So let us offer a sincere, heartfelt cheer.
As we lift our Manhattans, wine flutes and beers.
And tell the Losers all. To Kiss Our A$$es!!

Jack.

220 posted on 11/19/2004 4:13:09 PM PST by Jack Deth (When In Doubt.... Empty The Magazine!)

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