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View Poll Results: Favorite Foreign Foods
Thai 19 20.88%
Japanese 19 20.88%
Italian 36 39.56%
Mexican 40 43.96%
Middle Eastern 10 10.99%
Indian 14 15.38%
Chinese 20 21.98%
French 8 8.79%
Peruvian 1 1.10%
Vietnamese 10 10.99%
Greek 9 9.89%
Anything else I might have missed. 10 10.99%
Multiple Choice Poll. Voters: 91. You may not vote on this poll

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Old 05-12-2014, 06:19 PM   #201
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Originally Posted by Drunk Monkey View Post
My favorite meal remains a nice bone in rib eye cooked med rare with a loaded bake potato and some veggies.
Thing is its almost (I do mean almost, because there are idiots out there that can screw up a nice steak.) impossible to screw a nice steak. Everything here, we're talking about I think takes a lot of skill.
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Old 05-12-2014, 08:24 PM   #202
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German food rules
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Old 05-13-2014, 09:17 PM   #203
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My favorite meal remains a nice bone in rib eye cooked med rare with a loaded bake potato and some veggies.
https://www.yahoo.com/food/8-common-...134006976.html

Quote:
We love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality piece of meat, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why we love it. It’s simplicity at its best: just good, old fashioned, unfussy eatin’. So why is cooking a steak so darn difficult? From a tragically gray exterior to an overly-cooked inside, there are so many ways to go wrong.

But fear not! Our test kitchen is here to help. Senior food editor Dawn Perry walks us through the art of cooking the perfect steak, whether it’s a porterhouse, a hanger, or filet. Ready to cook some seriously awesome beef? This is your time to shine.

1. Head to the Supermarket
A steak is not a steak is not a steak—meaning a butcher can really help you navigate the tricky waters of what cuts to try and how to cook them. Shopping for meat at a grocery store will leave you with the usual suspects, but a butcher can introduce you to newer, less popular cuts that boast huge flavor, like hanger and flatiron steaks. Don’t be afraid to ask your butcher questions about how he or she would cook the steak—that’s exactly what they’re there for!

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

2. Out of the Fridge, into the Frying Pan
Whether you’re cooking a thin strip steak or a thick porterhouse, you’ve gotta plan ahead, and that means taking it out well in advance of actually cooking it. So how long is “well in advance”? For the thinner cuts, a half-hour on the counter will do. If your steak is over an inch thick, plan on at least an hour—and even up to two. Why does this matter? If you dive right from the fridge into the pan, you’re risking an undercooked steak with a gray exterior: decidedly not delicious and definitely unappealing.

3. A Sprinkle Will Do
When it comes to seasoning, this is not the time to be shy. Perry explains that in addition to aiding in the formation of a gorgeous crust, it’s necessary for big, bold flavor. “You can’t season the inside of the steak,” she says. “So you’ve got to aggressively season the exterior.” This is not, however, a pass to get crazy with spice rubs and other “creative” seasonings. When you’ve got a good steak, you’re going to want to taste the steak, says assistant food editor Claire Saffitz. So go for coarse kosher salt and black pepper, and season with wild abandon: You should be able to actually see the salt and pepper.

4. Fear the Smoke
Don’t be afraid of a ripping hot (heavy-bottomed, cast iron) pan—Perry even allows for a little smoke. To make sure your fat doesn’t burn, sear in an oil with a high smoke point, like vegetable oil or grapeseed oil (you can always finish with a knob of butter in the last few minutes and baste the steak in it). Now, that said, don’t get crazy on us: for a thick steak, you’re going to want to turn down the heat a little; if you don’t, you’ll risk a gorgeous crust and a raw interior.

5. Cook by Touch
Some chefs can tell when a steak is done just by feeling it. Great! For the rest of us, however, that’s a little trickier; it takes a ton of practice. Perry is a big proponent of the thermometer. “Just take the steak’s temperature,” she says. “And know for sure.” On that note, what happens if the steak’s got a gorgeous crust, but the temperature clocks in at 90 degrees? First off, don’t sweat it. Second, take it off the stovetop and pop it in an oven set to 400 degrees on a roasting rack set over a baking sheet. It’ll finish cooking without getting too dark.

SEE MORE: 6 Ways You’re Messing Up Your Salad

6. It’s Gonna Get Cold!
You’ve heard it before, and we’re gonna say it again: Don’t slice into that steak right away. It absolutely needs time to rest, and let the juices redistribute. For thin cuts, 5 to 10 minutes will do; for larger, thicker steaks, plan for 10 to 15. Repeat after us: Your steak will not get cold.

7. Hack into It
You’ve come so far! Don’t saw at your steak like a lumberjack with a dull blade. Perry explains: Make sure you cut perpendicular to the steak’s natural grain. It’ll slice easier, look prettier, and taste better. Win-win-win.

8. Leave It to the Pros
Hey, we get it: There’s a lot of anxiety about cooking the perfect steak. And when you spend a fair amount of cash on a piece of meat, you want to treat it right. But a juicy, awesome steak isn’t just something for restaurant chefs—it’s something worth learning and having in your cooking repertoire. Says Perry: “Take a deep breath. Relax. It’s going to be fine.” (It’s also, we’re sure, going to be delicious).
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Old 05-28-2014, 10:47 AM   #204
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Taking down some Turkish Kebab's right now. mmmmm good.

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Old 05-28-2014, 10:58 AM   #205
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We recently took some friends to the Ruth's Chris steakhouse in Dubai -- we wanted to introduce them to some really good, authentic "American" food!
and OVERPRICED so yeah guess it is authentic American...
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Old 05-28-2014, 11:10 AM   #206
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Old 05-28-2014, 12:39 PM   #207
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I love all the food posted in this thread but French is still probably my favorite even though i don't eat it a lot.

If I got good grades back in my Hill Jr High and Manual High days my dad would let me pick a restaurant. I picked the Normandy or Tante Louise every time. Fell in live with Filet Mignon with sauce Bernaise or Hollandais. Killer. I mean literally, those sauces are rich but damn are they good.
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Old 05-28-2014, 12:42 PM   #208
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I love all the food posted in this thread but French is still probably my favorite even though i don't eat it a lot.

If I got good grades back in my Hill Jr High and Manual High days my dad would let me pick a restaurant. I picked the Normandy or Tante Louise every time. Fell in live with Filet Mignon with sauce Bernaise or Hollandais. Killer. I mean literally, those sauces are rich but damn are they good.
Then you ordered a Fernet Branca.
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Old 05-28-2014, 12:59 PM   #209
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Tacos de Sesos - ever had um?
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Old 05-28-2014, 01:50 PM   #210
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i cook alot of steaks, but never on a pan before. i got a lynx grill with pro sear, do i need to try and cook it on a pan? I also have a monogram advantium oven, they said filets taste great.
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Old 05-28-2014, 02:18 PM   #211
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i cook alot of steaks, but never on a pan before. i got a lynx grill with pro sear, do i need to try and cook it on a pan? I also have a monogram advantium oven, they said filets taste great.
The article was how "not" to cook steaks.
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Old 05-28-2014, 02:37 PM   #212
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Hobo, do you like kwek kwek?
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Old 05-28-2014, 02:46 PM   #213
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Hobo, do you like kwek kwek?


I've had quail egg before, but never fried.
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Old 05-28-2014, 03:56 PM   #214
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I've had quail egg before, but never fried.
that looks like a heart attack waiting to happen...
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Old 05-28-2014, 04:44 PM   #215
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that looks like a heart attack waiting to happen...
Please Chinese invented deep frying and msg and there's a billion and a half of us.
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Old 05-28-2014, 11:06 PM   #216
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OMG. Just Horrible.
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Old 05-29-2014, 05:58 AM   #217
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Originally Posted by UltimateHoboW/Shotgun View Post
The article was how "not" to cook steaks.
yeah i know that, its just the do and don't of cooking steak of which i already know. but they specifically mentioned cooking it on the pan. i also seen a show where they cooked a filet on a pan. seems kinda weird to me.... i thought most steaks were cooked on the grill. the restaurant i worked at cooked it on the flame as well.
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Old 05-29-2014, 06:18 AM   #218
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Must not be any good Mexican joints in Denver.

Chinese food,.......... BLAH! Aint nothing i like about it.

i live in the suburbs of dallas. we got our share of tex mex here.

to me, its the same stuff. choice of chicken or beef with rice or beans wrapped in a corn or flour tortilla.

everything is based on corn, beans and either chicken or beef. no real exotic spices and herbs. even when it comes to desert, its sopaipilla and flan cake.

now i been to some nice mexican joints that served something exotic like fried plantains and pheasants. taste great btw, but on the side is a choice of refried or black beans. c'mon, can i get something besides beans.

you go to any mexican restaurant, its 2-3 pages max on the menu. go to an authentic chinese restaurant and its 10 pages long.

on saturday/sunday afternoon, its dim sum. they have everything. at night, enjoy hot pot. hell yes, they give you all different types of meat, 5 different types of mushroom, different types of noodles, different types of veggies and you cook it in a pot in front of you. how awesome is that.

if you don't like chinese food, its because you haven't been to one that isn't cooked by a mexican in the kitchen or you are very closed minded.
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Old 05-29-2014, 06:43 AM   #219
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Samosas and mango chutney.
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Old 05-29-2014, 06:54 AM   #220
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Originally Posted by SleepingTiger View Post
yeah i know that, its just the do and don't of cooking steak of which i already know. but they specifically mentioned cooking it on the pan. i also seen a show where they cooked a filet on a pan. seems kinda weird to me.... i thought most steaks were cooked on the grill. the restaurant i worked at cooked it on the flame as well.
THat's how they do it in a good restaurant. They pan sear the steak on both sides they broil it in the oven.
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Old 05-29-2014, 07:46 AM   #221
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Originally Posted by SleepingTiger View Post
i live in the suburbs of dallas. we got our share of tex mex here.

to me, its the same stuff. choice of chicken or beef with rice or beans wrapped in a corn or flour tortilla.

everything is based on corn, beans and either chicken or beef. no real exotic spices and herbs. even when it comes to desert, its sopaipilla and flan cake.

now i been to some nice mexican joints that served something exotic like fried plantains and pheasants. taste great btw, but on the side is a choice of refried or black beans. c'mon, can i get something besides beans.

you go to any mexican restaurant, its 2-3 pages max on the menu. go to an authentic chinese restaurant and its 10 pages long.

on saturday/sunday afternoon, its dim sum. they have everything. at night, enjoy hot pot. hell yes, they give you all different types of meat, 5 different types of mushroom, different types of noodles, different types of veggies and you cook it in a pot in front of you. how awesome is that.

if you don't like chinese food, its because you haven't been to one that isn't cooked by a mexican in the kitchen or you are very closed minded.
Love me some dim sum and hot pot! My favorite hot pot item is fish cakes- as long as they are good fish cakes. Bad fish cakes can be absolutely horrible though.
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Old 06-02-2014, 12:31 AM   #222
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Chelo kabob barg
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Old 06-02-2014, 09:20 AM   #223
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French fries!
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Old 06-02-2014, 11:20 AM   #224
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French fries!
. In all seriousness water. Americans do water awesome. You never ever hear someone say "don't drink the water in American. You'll get sick." Water in Europe smells
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Old 06-02-2014, 03:06 PM   #225
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Love me some dim sum and hot pot! My favorite hot pot item is fish cakes- as long as they are good fish cakes. Bad fish cakes can be absolutely horrible though.
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