Nice. If this thread inspired you to make that steak, then this is officially the best Debate Club thread so far. Down the road we'll do a cut of meat debate club thread.
I am almost embarrassed to say but here you go. I've been a Wushtof Classic owner and defender since 1985. I own 15 of them, all sizes and types. Super expensive. And I've tried all the rest, Shun, Henckel, Global, Sabatier, Mac, a bunch of them. And I've always gone back to my Wushtof. Until about 5 months ago I was shopping with my kid for college stuff at IKEA and I saw their full tang knives and the handles looked like they'd be pretty comfortable. So I bought the 6 inch and 8 inch chef knives and the paring knife. Inexpensive as hell (all $15 and under), sharp as a razor, holds an edge, easy to sharpen but most importantly, the most comfortable handle on a knife I've ever used. And I cook a lot. Great great inexpensive (not cheap) hefty feeling comfortable functional chef knives. IKEA. Isn't that vierd? Btw, anyone want to purchase an awesome set of used Wushtof Classic knives? _
I think they call it wedding reception steak. Cook it and hold it for a couple of hours before it's served. Meh.
Contrary to what Fieri says, a Tri-tip is a terrible piece of meat to cook because it is wedge shaped - unless you get a huge one to cook for four people who all like a different temperature.
Grow the fuck up. There's no way to get an even cook on a piece of meat that is one inch thick at one end and three inches thick at the other. But you probably get all your steaks at Applebee's.
Yeah man it totally makes you catch the gay. Better not eat them anymore. Link sausage, popsicles, bananas, anything like that could give you the gay.
Wtf? I think you're looking for pork tenderloins……those you can order online from Mohel Bros. Butchers, Williamsburg, Brooklyn:
My absolute favorite BBQ appetizer meat. Brine over night, grill it 3/4 of the way through, finish with a glaze of molasses and Dijon mustard and just slice and serve it right on the cutting board, no forks required. A winner every time. I don't care if it looks like a dick, it's delicious. Wait, that didn't sound right. _
Like the candles, the Felix Unger work station and the soliloquy about steak knives aren't a dead give away.
There is a membrane down the middle that you have to remove, but basically yeah you're slicing it in half lengthwise. Burrell said you can marinate it over night, but you have to for at least 2 hours. I marinated mine for about 6 hours and it was perfectly fine. Next time I'll overnight it. Very tasty. _
Oh it sounded just fine Tumbleweed … lol Your molasses-Dijon finish sounds verry flavorful-nice! Years back I had pork tenderloin as part of a tasting menu at The French Laundry - needless to say it was sick it was so good (cured lemons, herbs, etc.). Got a quick look/see mini tour of the kitchen and in there asked about the loin and I recall them saying that they don't like to let it stew in the brine beyond 3-4 hours fwiw. I'm more a stove/oven 'trad' kitchen wuss when it comes to pork tenderloin a la Jamaican jerk, Cuban (orange/lemon), or Euro (Fr.) with a sauce poivrade and black currents, and with any other not-too-sweet fruit compote. Back on topic..a steak with the juices running into a crisp cold salad and a bracingly c-c-cold 'rinse' in a frosted pisner…yes..
That is so weird because I've heard all different opinions on how long to brine pork. When I do a rotisserie loin of pork I definitely go overnight, but sometimes on pork tenderloins or chops I'll just brine them in the morning for cooking that afternoon. What is this French Laundry of which you speak? _
