(2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

(2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

* w w w .recfoodcooking . com /

OK. Let's see shall we?



BTW, I've decided to 'economize' on subject line lengths. In future the
subject line format of my survey posts will be changed from:

(200X-XX-XX) New survey on the RFC site: <survey title>

to

(200X-XX-XX) NS-RFC: <survey title>

Apologies in advance to anybody who gives a damn and/or or hates acronyms
and/or abbreviations ;-)

And while I'm at it, may I again extend my thanks to those r.f.c-ers who
have been sending in their survey suggestions via email (or giving me
ideas for surveys right here on r.f.c.) Much appreciated.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

I win!! I win!!! Wizard hat, please. :-)

Scooter

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

RATS!

Andy
Voter #2 :(

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak


"ChattyCathy" <cathy1234@mailinator . com > wrote in message
news:zhEUj.16409$8q4.12652@newsfe15.ams2...
> * w w w .recfoodcooking . com /

<snip>

> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...


The "old French" rule of thumb is, "if you can isolate the flavor of a
single herb or spice you've used too much".

I agree with that theory. However in today's cuisine the concept of "if a
little is good a lot is better" seems to prevail. Yes I like rosemary but
not so much that it overpowers the meat.

I would respectfully suggest the next time you go to a decent steak house
you order the steak WITHOUT SEASONING. You'll be surprised, pleasantly the
flavor of the meat actually comes through.

Dimitri

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

On Thu, 08 May 2008 08:58:53 -0700, Dimitri wrote:


>
> The "old French" rule of thumb is, "if you can isolate the flavor of a
> single herb or spice you've used too much".
>
> I agree with that theory. However in today's cuisine the concept of "if a
> little is good a lot is better" seems to prevail. Yes I like rosemary but
> not so much that it overpowers the meat.
>
> I would respectfully suggest the next time you go to a decent steak house
> you order the steak WITHOUT SEASONING. You'll be surprised, pleasantly the
> flavor of the meat actually comes through.

You don't have to respectfully request anything here. When we cook
fillet (tenderloin) steak at home, the only thing DH puts on it is olive
oil. Delicious.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

On May 8, 7:40 am, ChattyCathy <cathy1...@mailinator . com > wrote:
> * w w w .recfoodcooking . com /
>
> OK. Let's see shall we?
>
> BTW, I've decided to 'economize' on subject line lengths. In future the
> subject line format of my survey posts will be changed from:
>
> (200X-XX-XX) New survey on the RFC site: <survey title>
>
> to
>
> (200X-XX-XX) NS-RFC: <survey title>
>
> Apologies in advance to anybody who gives a damn and/or or hates acronyms
> and/or abbreviations ;-)
>
> And while I'm at it, may I again extend my thanks to those r.f.c-ers who
> have been sending in their survey suggestions via email (or giving me
> ideas for surveys right here on r.f.c.) Much appreciated.
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...

So, is it good? The only meat I have ever had rosemary with was
chicken...

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

merryb wrote:
> So, is it good? The only meat I have ever had rosemary with was
> chicken...

Rosemary is good with pork and lamb:)

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

Ophelia said...

> merryb wrote:
>> So, is it good? The only meat I have ever had rosemary with was
>> chicken...
>
> Rosemary is good with pork and lamb:)


I've not tried pork with rosemary. I lean towards chipotle pepper/brown sugar
for that, with applesauce.

I like the lamp chops with rosemary!

Andy

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

Andy wrote:
> Ophelia said...
>
>> merryb wrote:
>>> So, is it good? The only meat I have ever had rosemary with was
>>> chicken...
>>
>> Rosemary is good with pork and lamb:)
>
>
> I've not tried pork with rosemary. I lean towards chipotle
> pepper/brown sugar for that, with applesauce.

Give it a wee try:)

> I like the lamp chops with rosemary!

Oh yes:)

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

Andy wrote:
>
> I like lamp chops with rosemary!

Watt?

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

Sheldon wrote:
> Andy wrote:
>> I like lamp chops with rosemary!
>
> Watt?

LOL Thanks, I haven't laughed this hard all day.

Becca

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak



Andy wrote:
>
> Ophelia said...
>
> > merryb wrote:
> >> So, is it good? The only meat I have ever had rosemary with was
> >> chicken...
> >
> > Rosemary is good with pork and lamb:)
>
> I've not tried pork with rosemary. I lean towards chipotle pepper/brown sugar
> for that, with applesauce.
>
> I like the lamp chops with rosemary!
>
> Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

Arri London said...

>
>
> Andy wrote:
>>
>> Ophelia said...
>>
>> > merryb wrote:
>> >> So, is it good? The only meat I have ever had rosemary with was
>> >> chicken...
>> >
>> > Rosemary is good with pork and lamb:)
>>
>> I've not tried pork with rosemary. I lean towards chipotle pepper/brown
>> sugar for that, with applesauce.
>>
>> I like the lamp chops with rosemary!
>>
>> Andy
>
>
> "Lamp chops"? and where does one plug those in?
>
> Sorry, LOL. Didn't have enough breakfast this morning...


Lamp chops. The cooked over a lamp for a couple days kind? :(

Andy
Dump spell checkers!

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak



Andy wrote:
>
> Arri London said...
>
> >
> >
> > Andy wrote:
> >>
> >> Ophelia said...
> >>
> >> > merryb wrote:
> >> >> So, is it good? The only meat I have ever had rosemary with was
> >> >> chicken...
> >> >
> >> > Rosemary is good with pork and lamb:)
> >>
> >> I've not tried pork with rosemary. I lean towards chipotle pepper/brown
> >> sugar for that, with applesauce.
> >>
> >> I like the lamp chops with rosemary!
> >>
> >> Andy
> >
> >
> > "Lamp chops"? and where does one plug those in?
> >
> > Sorry, LOL. Didn't have enough breakfast this morning...
>
> Lamp chops. The cooked over a lamp for a couple days kind? :(
>
> Andy
> Dump spell checkers!

But of course. ISTR reading in some old novel about someone cooking food
over a spirit lamp. The ones we used for primary school science wouldn't
toast a marshmallow much less cook food.

Re: (2008-05-08) New survey on the RFC site: Rosemary... with rib-eye steak

On Thu, 08 May 2008 16:55:00 -0600, Arri London <biotech@ic.ac.uk>
wrote:

>
>
>Andy wrote:

>> I like the lamp chops with rosemary!
>>
>> Andy
>
>
>"Lamp chops"? and where does one plug those in?
>
>Sorry, LOL. Didn't have enough breakfast this morning...

Well..these aren't lamp chops, or even lamb chops..but this my
favorite lamb dish that has a fair amount of rosemary in it. I
personally think this dish is to die/live/diet for....

This is from the Cafe Beaujolais Cookbook, by Margaret Fox. Same book
that has the On Again, Off Again Pot Roast.

Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine