General Discussions => General discussions => Topic started by: aubrey on December 15, 2009, 04:00:29 AM Return to Full Version
Title: Steak
Post by: aubrey on December 15, 2009, 04:00:29 AM
Post by: aubrey on December 15, 2009, 04:00:29 AM
Just got this Argentinian steak rub and it was UH MAZE ING :) I've never had Argentinian food before. They keep saying how great it is on travel shows n such. Had a salad with it so I'm off the hook :P
Title: Re: Steak
Post by: Tall-12A7 on December 17, 2009, 01:18:39 PM
Post by: Tall-12A7 on December 17, 2009, 01:18:39 PM
Maybe you would also want to try blood sausage... I usually don't eat meat because of all that fats, but blood sausage is something much better and tasteful...
Title: Re: Steak
Post by: Janet_Girl on December 17, 2009, 01:26:22 PM
Post by: Janet_Girl on December 17, 2009, 01:26:22 PM
Steak ... Ummm Blood rare.
And blood sausage ... OMG I haven't any in quite awhile.
Suddenly I am famished.
Hugs and Love
Janet
And blood sausage ... OMG I haven't any in quite awhile.
Suddenly I am famished.
Hugs and Love
Janet
Title: Re: Steak
Post by: gqueering on December 18, 2009, 06:34:08 AM
Post by: gqueering on December 18, 2009, 06:34:08 AM
I went to Argentina a few years ago - meat, meat, meat - and lots of constipation! lol
Title: Re: Steak
Post by: Miniar on December 18, 2009, 09:13:02 AM
Post by: Miniar on December 18, 2009, 09:13:02 AM
*whines*
I haven't had a steak in MONTHS!
I haven't had a steak in MONTHS!
Title: Re: Steak
Post by: Constance on December 18, 2009, 10:24:47 AM
Post by: Constance on December 18, 2009, 10:24:47 AM
Steak: cook it by running it through a warm room. Or, if it must be grilled, slap it on the grill, count to 10, turn it over, count to 10, give it to ME!
Haven't tried an Argentine rub. Do you know what it was made up of?
Haven't tried an Argentine rub. Do you know what it was made up of?
Title: Re: Steak
Post by: tekla on December 18, 2009, 10:26:02 AM
Post by: tekla on December 18, 2009, 10:26:02 AM
Haven't tried an Argentine rub. Do you know what it was made up of?
Argentinians I would think. Gee, do I have to do all the thinking around here?
Argentinians I would think. Gee, do I have to do all the thinking around here?
Title: Re: Steak
Post by: Constance on December 18, 2009, 10:28:52 AM
Post by: Constance on December 18, 2009, 10:28:52 AM
Quote from: tekla on December 18, 2009, 10:26:02 AM*smacks forehead (someone else's forehead, of course)*
Haven't tried an Argentine rub. Do you know what it was made up of?
Argentinians I would think. Gee, do I have to do all the thinking around here?
Why didn't I think of that?
Title: Re: Steak
Post by: tekla on December 18, 2009, 10:32:26 AM
Post by: tekla on December 18, 2009, 10:32:26 AM
You'll want to try that new Soylent Green rub too.
Title: Re: Steak
Post by: Constance on December 18, 2009, 10:47:55 AM
Post by: Constance on December 18, 2009, 10:47:55 AM
"Don't let's be silly."
Title: Re: Steak
Post by: aubrey on December 19, 2009, 04:44:02 AM
Post by: aubrey on December 19, 2009, 04:44:02 AM
Wow Tekla....ok lol.
I lost the label that says what is in it, but it has lots of herbs and I got it at World Market (I don't know if you guys have that elsewhere). I just researched and I guess it's a dry variation on a chimichurri:
4 garlic cloves, peeled
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
Salt
Freshly ground black pepper
1/4 cup good-quality red wine vinegar
2 teaspoons lemon juice
1/2 cup extra-virgin olive oil
1/3 cup minced onion (about 1/2 small onion)
1/3 cup packed finely chopped fresh parsley leaves
...pretty basic but awesome.
I lost the label that says what is in it, but it has lots of herbs and I got it at World Market (I don't know if you guys have that elsewhere). I just researched and I guess it's a dry variation on a chimichurri:
4 garlic cloves, peeled
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
Salt
Freshly ground black pepper
1/4 cup good-quality red wine vinegar
2 teaspoons lemon juice
1/2 cup extra-virgin olive oil
1/3 cup minced onion (about 1/2 small onion)
1/3 cup packed finely chopped fresh parsley leaves
...pretty basic but awesome.