14-01-2004 04:01									#32
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quote: Originally posted by Monk Hey molly bloom, you're kind of cool. Were you aware of that?

Thank you for the compliment- they're always welcome.

Your avatar always makes me laugh, by the way. It's a very amusing photograph. I like Zopperoni's bug-eyed photo too, and the Finnish president.

	14-01-2004 04:34									#33
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quote: Originally posted by molly bloom Thank you for the compliment- they're always welcome. Your avatar always makes me laugh, by the way. It's a very amusing photograph. I like Zopperoni's bug-eyed photo too, and the Finnish president.

You're welcome. I think it was one of the Finnish posters who presented the original picture. Even though I consider Tarja Halonen the best avatar material ever, it's been a couple of months, so I should probably change it. I'm considering my options as we speak.

	14-01-2004 08:44									#34
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One option, if you're willing to cut up the steak (or roast or whatever), is to mix it with some mushrooms, mushroom soup, onion powder, garlic powder, ceyenne pepper, and cooking sherry, cook it in the oven at 350 degrees (farenheit, it probably wouldn't taste very good if you cooked it at 350 celcius) for three hours, and serve it on some egg noodles. Works great for cheap meat.

	14-01-2004 09:14									#35
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quote: Originally posted by Japher

You're hopeless -- has your wife ever told you that?

	14-01-2004 09:14									#36
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Stroganoff...?

	14-01-2004 09:15									#37
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quote: You're hopeless -- has your wife ever told you that?

Yes.

	14-01-2004 09:18									#38
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quote: Originally posted by Japher Yes.

Ok -- just making sure.

	14-01-2004 09:19									#39
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Fajitas are another good option with poor cuts...

MrFun: She laughed when I asked her that...

	14-01-2004 18:20									#41
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quote: Originally posted by Ecthelion Heh. One more question: that pounding the crap out of it part... a must?

Depends how cheap the meat is (what part of the cow are we talking about) and how long you marinade it. I find with less expensive pieces of meat, either scoring (if marinading) or pounding helps break down the fibers and make the meat more tender.

Let us know how your beer-steak-concoction turned out!!

	14-01-2004 18:30									#42
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Hmm.... Maybe he's got food poisoning? I hope not.

	14-01-2004 19:18									#43
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THYME!!! ROLL IN IN THYME!

	14-01-2004 20:01									#44
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I always tell my wife, "everything tastes better with a little thyme." I think she's sick of me cooking with it.

	14-01-2004 20:29									#45
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1. The beer idea was one of the best I've ever come across, it was great.

2. Alas, I did roast it a little too long, so it wasn't too soft, the steaks were supposed to be short-roasted. It was pig, BTW, in case I forgot to mention, so pork steaks, the beer thing did work though.

3. As a rub I used a simple mix of black pepper, red pepper (like chilli) and some oregano, well the cheap variant of it. However, after rubbing the first (of 4 small ones) steak, the first amount was used so I took more of it, not considering that all pepper that I add would be equal to the amount of pepper I was going to eat, AND to make it less dry added some ketchup to the pan as well as the unused rub to have some spicy sauce with it. Well I suppose soy sauce is what you guys use as a sauce basis, whatever, it smelt good and tasted nice, at the beginning... then it started burning.

In the end I removed all the sauce and ate the steaks as they were (my rice I had alrady mixed with the "sauce" so I threw it away), and they were still good, just a little rough to chew, but that was OK.

So it's to the beer idea, to the rub as well as the idea of it, to my cooking and to the sauce, that is the steak sauce I made up in the end. As far as the marinade (well, beer) is cocnerned, it worked out well.

Next time I'll try some more marinade-related stuff, there've been some great ideas here.

Thanks all

	14-01-2004 20:29									#46
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could have taken thyme instead of marjoram, but now it's too late

	14-01-2004 20:47									#47
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Pork! You didn't say it was pork!! I hear "steak" and I think "beef".

In that case I would have said skip the marinade and just do a salt/pepper/thyme/rosemary rub. But that's just me; I don't usually marinade my pork. If you had to have a sauce, then with pork I would aim for something like this:

1 cups distilled white vinegar
1/3 cup ketchup
1/2 cup water
1/2 tablespoon white sugar
salt and pepper to taste
1 teaspoon crushed red pepper
1 teaspoon red pepper flakes

Combine the vinegar/ketchup/water/sugar in a sauce pan and bring to a boil. Then add the spices and cook it until the sugar is completely dissolved. Coat the pork and cook. Yum. You can even marinade the pork in the above sauce to bring out more flavor.

	14-01-2004 22:00									#48
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quote: In that case I would have said skip the marinade and just do a salt/pepper/thyme/rosemary rub. But that's just me; I don't usually marinade my pork.

The only pork I do marinade are ribs, but then I use beer. For steaks you should use a brine instead of a marinade which is just 1/3 cup salt to 1 gallon water (make enough to cover the meat). Soak for a while, about 30 minutes/ pound. Thin steaks probably for an hour only. Brines are better than marinades for pork because pork does have a way to dry a lot easier than beef.


There's a lot of ways to cook pork steak, rubs are fine if you bbq them. Yet, if you want to cook them inside the best way is to pan fry them for about 3 minutes on each side than toss them an oven for about 7-10 minutes. Ah, and yes, I would consider pounding out a pork chop, and maybe a pork steak.

Vinegar is a good base for a marinade:

quote: 1 cups distilled white vinegar 1/3 cup ketchup 1/2 cup water 1/2 tablespoon white sugar salt and pepper to taste 1 teaspoon crushed red pepper 1 teaspoon red pepper flakes

Besides the red pepper flakes that sounds kind of like a way I make pork chops. Yet I generally grab a bottle of French's or Russian dressing and mix with vinegar. I add the sauce after pan frying and before putting in the oven.

Another way to make good pork steak is to flour it, dust the excess flour off, dip in egg, than in bread crumbs (my sister uses crushed corn flakes). Brown in pan than bake. Then I would top it with a lite salad tossed with vinegar and oil (I hate vinegar and oil dressing, except with pork)...

Glad to hear it still worked fine Ect.

Edit: Brine recipe

	15-01-2004 04:11									#49
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Steak is beef. Ham or chops are pork.

	15-01-2004 04:16									#50
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Sweet. Now we're gonna get pork recipes too.

I'm definitely saving this thread.

	15-01-2004 04:21									#51
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soy, yellow mustard, mushroom, onion and garlic. its what i like.

	15-01-2004 04:26									#52
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quote: Besides the red pepper flakes that sounds kind of like a way I make pork chops. Yet I generally grab a bottle of French's or Russian dressing and mix with vinegar. I add the sauce after pan frying and before putting in the oven.

I good addition to this is a cuccumber relish. Just chop up some cuccumbers and tomatos, mix with the dressing mixture and cilantro (optional)... Serve on top of the chop.

Also, I pound chops out to a bout 1/4 inch in thickness (put chop between plastic wrap and pound with mallet or hammer). If you pound the meat out there is no need to brine... The thicker the meat, the more need to brine... I brine hams, tenderloins, steaks, and hocks. Also I'll brine fowl, like turkey's and chickens. You need a huge bucket for the turkey though and it takes about 10 hours for a good size bird, but it's well worth the effort.

Pork Chops are the quickest and easiest piece of meat to cook, IMO. When we have chops it takes me about 20 minutes from start to finish to have dinner ready... Wifey thinks I slaved all day

	15-01-2004 04:45									#53
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I cook ham steaks as is and pour liberal amounts of tobasco sauce on them when I eat them. I'll generally either use a pepper-based rub for pork chops (black and red pepper with a bit of garlic, cumin, onion powder, etc., but not as much of the latter three ingredients as I'd use with beef) for chops cooked in the oven or else a pepper rub followed with an off-the-shelf marinade applied while the chops are on the grill. I've never made stuffed pork chops on my own, but there's a fantastic deli near where I live that sells stuffed chops -- these I'll always cook in the oven as is, and I'll apply tobasco and salt after the fact.

	15-01-2004 07:49									#54
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Ecthelion, you should have deglazed the pan with the ketchup and some water or citrus juice after taking the steaks out- iketchup is too viscous to be heated in the pan with the cuts of meat too. The meat benefits from being allowed to 'rest' for a few minutes in a warm place (in a pre-heated oven that's cooling down, for instance) too.

If cooking pork, I use native Australian mint (but sparingly, as it's more intense than European mint), the old standby apple sauce (but with dried chilli flakes, tabasco or native pepperberry added to give it some kick), or orange or lemon zest and an orange, lime or lemon based sauce, with shredded coriander, or scalded rosemary.

If you're cooking gammon (or pork for boiling) believe it or not, but you can cook or marinade it in Coca Cola- it gives a very tasty skin for crackling.

Coriander seeds and cloves also work well with pork.
Good luck with your future culinary endeavours.