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burun wrote:

Boombats wrote:

burun wrote:Diaphragm/skirt steak is my favorite.

Once again, burun appalls me with the things she puts in her mouth.
I have to go drive 16-penny nails through my left testicle now, excuse me.

And frequently you appall me with what comes out of your mouth, so I guess we're even.

Deal!

I'll throw in another vote for the hanger--Alex Maiolo! Go to Piedmont, here in Durham! They have on the lunch menu right now a sandwich that uses hanger, I'm pretty sure, sliced thinly with bleu d’auvergne, pickled onions & arugula on a baguette with rosemary mayo.

I ate it two days in a row at Full Frame. So good.

Y'all are some fancy Caligulas with your ribeyes and hangers and whatnots. Just gimme a box of Steak-Umm and a loaf of Butternut bread and we're in bidness.

I just found a butcher out of town that sold me a pound and a half cut of hanger steak for 11 bucks. Took it home and marinated it for half an hour in a little bit of balsamic vinegar, worcesteshire sauce, and brown sugar. When I was ready to cook it I rubbed it with sea-salt and seared it in a pan to about med-rare to medium (my girl can't handle a really bloody steak). Ate the yummy fucker with roasted red-potatoes (w/ rosemary, garlic, and lemon) and steamed asparagus w/ some crazy parmesan white sauce that my girl fixes. Needless to say we were stuffed and quite happy for the evening. The only downside is that I had to admit to my lady friend that I wasn't quite the culinary genuis that she thought I was since I got the idea for cooking steak off an internet forum. She thinks Steve Albini is a famous chef now. Anyhow, if none of you folks have ever tried this steak you really owe it to yourself to give it a shot.....it's really something. Thanks Steve.

JC23by5 wrote:She thinks Steve Albini is a famous chef now.

I've said it before, and I will say it again.

He should be.

I want a show, maybe not a series but a one hour show or something, with Steve and Tony Bourdain, and maybe Mario Batali.

It would be awesome.

evanrowe wrote:I'll throw in another vote for the hanger--Alex Maiolo! Go to Piedmont, here in Durham! They have on the lunch menu right now a sandwich that uses hanger, I'm pretty sure, sliced thinly with bleu d’auvergne, pickled onions & arugula on a baguette with rosemary mayo.

I ate it two days in a row at Full Frame. So good.

I'm going there next week. A good friend of mine owns that gallery next door.

I am ON that shit.

Thanks for the tip, you prince of steaks.

-A

steve wrote:Side was rigatoni with apples, garlic and gorgonzola. So good.

please tell me how to make this.

pretty please?

Boil water. Salt it. Add rigatoni. while it is boiling, sautee some onions and apples (apples in 1/2-inch pieces cubes) in olive oil. Season (salt and pepper, maybe some thyme) everything. If you have some, throw in some bacon or pancetta cut in little cubes. When the apples are starting to brown a little bit, throw in a bunch of chopped garlic. If you have some, throw in a mess of diced celery.

Just before the pasta is al dente (it should still be firm at this stage), drain it and dump it into the skillet with the stuff, along with some of the pasta water. Toss to mix and continue cooking until the pasta is nicely al dente. Just before service, crumble a bunch of gorgonzola into the skillet and toss until it is somewhat melted and coats the pasta a little bit.

Serve with fresh herbs chopped fine as a topside garnish. I like mint and parsley together.

burun wrote:

JC23by5 wrote:She thinks Steve Albini is a famous chef now.

I've said it before, and I will say it again.

He should be.

I want a show, maybe not a series but a one hour show or something, with Steve and Tony Bourdain, and maybe Mario Batali.

It would be awesome.

It should be called "The Aluminum Chef".

steve wrote:Boil water. Salt it. Add rigatoni. while it is boiling, sautee some onions and apples (apples in 1/2-inch pieces cubes) in olive oil. Season (salt and pepper, maybe some thyme) everything. If you have some, throw in some bacon or pancetta cut in little cubes. When the apples are starting to brown a little bit, throw in a bunch of chopped garlic. If you have some, throw in a mess of diced celery.

Just before the pasta is al dente (it should still be firm at this stage), drain it and dump it into the skillet with the stuff, along with some of the pasta water. Toss to mix and continue cooking until the pasta is nicely al dente. Just before service, crumble a bunch of gorgonzola into the skillet and toss until it is somewhat melted and coats the pasta a little bit.

Serve with fresh herbs chopped fine as a topside garnish. I like mint and parsley together.

Thank you sir. You have made a girl very happy today.