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Started By
Message
1
Posted on 4/13/09 at 4:43 pm to MUDHOLE
quote:
I have never even heard of Stilton. But, as you know Bleu, is pretty pungent it self.
It's just an English bleu cheese.
Posted on 4/13/09 at 4:43 pm to Gaston
a very sharp knife and my teeth
although sometimes, a quick mushroom cab reduction with a few shallots is nice
although sometimes, a quick mushroom cab reduction with a few shallots is nice
Posted on 4/13/09 at 4:44 pm to Bleeding purple
quote:
a quick mushroom cab reduction with a few shallots is nice
in the steak skillet scraping the fond from the bottom.
Posted on 4/13/09 at 4:44 pm to Gaston
quote:
I've always been this way. These were quality steaks from a local butcher. 8-10 ounce fillets, but mine was thick and rare. All they had prior to cooking was cracked pepper and kosher salt. Butter was added right before they were pulled from the grill. We just had the cheese sitting there and no one else was going to eat it. It was surprisingly good. Now I wonder what else I've been missing.
I'm a purest, but I have had a nice Jim Diamond steak my brother cooked that was out of sight. Basically it's just a ribeye with an oyster based beur blanc and a big raw oyster on top. Honestly though, I just like the taste of mid rare red meat and good char.
Posted on 4/13/09 at 4:46 pm to Rebel
quote:
i know the real stuff is high dollar. i think they even have an illegal version.
The small grocery/butcher near us gets it in huge rounds, I guess, then repackages it in a vacuum bag. It's $10-12 for a half wedge, but it's not something you could eat all of the time. I ate the schitt out of Romano this weekend. No cracker or anything, the cheese has giant salt crystals in it. Hard almost like Parmesan, but way more interesting. The Stilton and Romano just sat there while people chowed the Havarti and cheddar. Low brows...
Posted on 4/13/09 at 5:34 pm to Gaston
i just got about 50 steaks for $2.30 a lb
im having ribeyes tonite
im having ribeyes tonite
Posted on 4/13/09 at 5:35 pm to Gaston
I used to cook in a restaurant. We had a filet on there called "Filet of Kenney". Everybody used to kid it from the animation show on Comedy Central, can't remember the name, anywho.
It was chargrilled and covered with a sauce that was sauteed with shrimp, green onions and mushrooms in a dry white wine with chicken stock. Got the idea from my cousin whos middle name is Kenney. He had eaten a filet covered with crawfish ettouffee at a restaurant and said try your chicken sauce on the filet. Pretty popular entree. But I usually eat my steaks as is, unless the quality is not that good.
It was chargrilled and covered with a sauce that was sauteed with shrimp, green onions and mushrooms in a dry white wine with chicken stock. Got the idea from my cousin whos middle name is Kenney. He had eaten a filet covered with crawfish ettouffee at a restaurant and said try your chicken sauce on the filet. Pretty popular entree. But I usually eat my steaks as is, unless the quality is not that good.
Posted on 4/13/09 at 6:02 pm to SuperSaint
quote:
nothing wrong with a little jumbo lump crab meat
You can put that on just about anything and it would be good
Posted on 4/13/09 at 6:50 pm to ThePoo
quote:
i just got about 50 steaks for $2.30 a lb
These are the ones you put ketchup on.
Posted on 4/13/09 at 6:52 pm to Mike da Tigah
quote:
I'm a purest, but I have had a nice Jim Diamond steak my brother cooked that was out of sight. Basically it's just a ribeye with an oyster based beur blanc and a big raw oyster on top. Honestly though, I just like the taste of mid rare red meat and good char.
Christian's, which never reopened after Katrina in an old church in mid city had an incredible oyster stuffed filet that would make you just wet your pants eating it.
I've had a dab of maytag and crabmeat but normally just kosher salt and pepper.
Posted on 4/13/09 at 6:54 pm to Lester Earl
I love a gorgonzola dipping sauce on the side.
Posted on 4/13/09 at 7:21 pm to starlight
quote:
A well prepared steak needs nothing.
This is a true statement.
quote:I can agree with this sentiment also.
If it's too done I usually go for what ever I can find.
Posted on 4/13/09 at 9:29 pm to Lester Earl
Stilton is my favorite cheese in the world followed closely by Godminster Cheddar. Stilton has a musk that Gorgonzola and Roquefort don't quite posess. I'll go with France for the Brie and Camembert, but English cheese rocks. There are few things that satisy after a meal like a block of Stilton, sliced apples, fresh bing cherries and a fine glass of port. As for putting it on the steak I would prefer to keep them separate. Bernaise and lump crabmeat would never be turned away however. 
This post was edited on 4/13/09 at 9:31 pm
Posted on 4/14/09 at 2:40 am to BigAppleTiger
Holy crap! How can I forgot sauteed mushrooms or morels and au jus? Possibly my favorite topping EVER for a steak.
Posted on 4/14/09 at 8:39 am to Rebel
quote:
and it was the jam.
quote:
if i ever use that statement, i hope the person i am eating with sticks a fork in my neck.
+1
Posted on 4/14/09 at 9:28 am to Godfather1
quote:
i just got about 50 steaks for $2.30 a lb
+1 Ketchup Comment
Shoe leather? Yep, thats what you got.
I suggest you tenderize that meat and make some quesidillas with it......
Posted on 4/14/09 at 9:32 am to Gaston
I've done Stilton Blue Cheese, excellent. They do that at the Bombay Club in N.O.
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