Steak Dinner

[Michael Trew]

I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.

I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).

https://postimg.cc/gallery/K4LZMjD

[Cindy Hamilton]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

The steak looks beautifully cooked, as do the string beans.

Cindy Hamilton

[Bryan Simmons]

Post by Cindy Hamilton

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).

What about you? Did you at least *try* the steak?

Post by Cindy Hamilton

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

The steak looks beautifully cooked, as do the string beans.

I agree.

Post by Cindy Hamilton
Cindy Hamilton

--Bryan

[Michael Trew]

Post by Cindy Hamilton

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

The steak looks beautifully cooked, as do the string beans.
Cindy Hamilton

Thanks! The beans were on the border of no longer being crisp. I liked
them a lot better this time, not boiled, but just cooked slowly with a
bit of butter and garlic.

[Ed Pawlowski]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

Looks fine that way. Hot cast iron gives a good sear. Good combo with
mashed and green beans.

[Dave Smith]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

Not cooked through?? That is bordering on over cooked.

[dsi1]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

I have a Korean pan that cooks a pretty good steak. I don't know how that works. It's like some kind of magic. It's used on a low power butane burner and it's fast.

https://photos.app.goo.gl/QT3zuMtcb8CdRVkX6

[Michael Trew]

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

I have a Korean pan that cooks a pretty good steak. I don't know how that works. It's like some kind of magic. It's used on a low power butane burner and it's fast.
https://photos.app.goo.gl/QT3zuMtcb8CdRVkX6

Hmm... that's interesting. What is it called?

[dsi1]

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

I have a Korean pan that cooks a pretty good steak. I don't know how that works. It's like some kind of magic. It's used on a low power butane burner and it's fast.
https://photos.app.goo.gl/QT3zuMtcb8CdRVkX6

Hmm... that's interesting. What is it called?

It's a maifan coated Korean style barbecue grill. How it's able to cook a steak so fast is a mystery. There's a bolt in the center that you can open to drain out fat while cooking. It's got a heat shield on the bottom to protect the aluminum from direct heat. It's easy to clean because it's non-stick. I don't know how it would perform on your gas range. It's made for use on a butane burner. Those burners a ubiquitous these days. I'm waiting for a chance to use it at a party to cook on top of a table.

https://www.amazon.com/Korean-Barbecue-Non-stick-Smokeless-Stovetop/dp/B07HHNSY6Z

[Geoff Rove]

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

I have a Korean pan that cooks a pretty good steak. I don't know how that works. It's like some kind of magic. It's used on a low power butane burner and it's fast.
https://photos.app.goo.gl/QT3zuMtcb8CdRVkX6

When frying anything greasy on a stove top I cover the adjoining burners and surfaces with old aluminum pans to protect from grease stains.

[Bruce 0.77 Beta]

Post by Geoff Rove

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

I have a Korean pan that cooks a pretty good steak. I don't know how that works. It's like some kind of magic. It's used on a low power butane burner and it's fast.
https://photos.app.goo.gl/QT3zuMtcb8CdRVkX6

When frying anything greasy on a stove top I cover the adjoining burners and surfaces with old aluminum pans to protect from grease stains.

You are a very sensible bloke, giving very sensible advice.

[jmcquown]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

That steak looks good to me! Much longer and it would be over cooked.
Actually the whole meal looks good although I likely wouldn't have
bothered with gravy on the mashed potatoes, merely a little butter and
S&P but hey, that's me.

Jill

[Bryan Simmons]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).

You really need to get over your thing about less than cooked to death beef.
It's a mental thing. You probably won't ever prefer beef rare or med rare, but
medium to med well isn't undercooked.

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks good to me! Much longer and it would be over cooked.
Actually the whole meal looks good although I likely wouldn't have
bothered with gravy on the mashed potatoes, merely a little butter and
S&P but hey, that's me.

I'm not fond of that milk and flour pan gravy, but some folks like it. The
only thing that got cooked here tonight was frozen spinach. I thawed out
precooked shrimp because my son was still stuffed from lunch. He hates
shrimp. He and his mother ate lunch at this place:
https://pandolivestl.com/banners-view/lunchspecial/
$11 isn't bad for A+ quality food.

Jill

--Bryan

[bruce bowser]

Post by Bryan Simmons

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).

You really need to get over your thing about less than cooked to death beef.
It's a mental thing. You probably won't ever prefer beef rare or med rare, but
medium to med well isn't undercooked.

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks good to me! Much longer and it would be over cooked.
Actually the whole meal looks good although I likely wouldn't have
bothered with gravy on the mashed potatoes, merely a little butter and
S&P but hey, that's me.

I'm not fond of that milk and flour pan gravy, but some folks like it. The
only thing that got cooked here tonight was frozen spinach. I thawed out
precooked shrimp because my son was still stuffed from lunch. He hates
https://pandolivestl.com/banners-view/lunchspecial/
$11 isn't bad for A+ quality food.

if you are so on the up and up about eating high and mighty, then you should know that the only high and mighty restaurants there are are here in NYC and in Paris and London.

[Michael Trew]

Post by Bryan Simmons

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).

You really need to get over your thing about less than cooked to death beef.
It's a mental thing. You probably won't ever prefer beef rare or med rare, but
medium to med well isn't undercooked.

I know it's a mental thing. I'm normally too cheap anyway, and buy
chuck or round cuts that need to be slow braised "to death" for a few
hours to become tender.

Post by Bryan Simmons

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks good to me! Much longer and it would be over cooked.
Actually the whole meal looks good although I likely wouldn't have
bothered with gravy on the mashed potatoes, merely a little butter and
S&P but hey, that's me.

I felt that I should do something with the pan drippings from cooking
the steak. The gravy was an afterthought, and it was a bit too thick.
I liked it, because I didn't touch the steak, but I had plenty of string
beans and potatoes, and it added more substance to the meal.

Post by Bryan Simmons
I'm not fond of that milk and flour pan gravy, but some folks like it. The
only thing that got cooked here tonight was frozen spinach. I thawed out
precooked shrimp because my son was still stuffed from lunch. He hates
https://pandolivestl.com/banners-view/lunchspecial/
$11 isn't bad for A+ quality food.

Jill

--Bryan

[Cindy Hamilton]

Post by Bryan Simmons
https://pandolivestl.com/banners-view/lunchspecial/
$11 isn't bad for A+ quality food.

That looks great. So many good choices, especially among the appetizers.

Cindy Hamilton

[i***@webtv.net]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

[Bryan Simmons]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

When I read that, the first thing that I thought of was, *Or stole a kiss.* I'm
such a naughty boy.

--Bryan

[jmcquown]

Post by i***@webtv.net

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.

Jill

[i***@webtv.net]

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

[jmcquown]

Post by i***@webtv.net

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

I've known a lot of people over the years who felt that way. When I was
in my 20's I occasionally went to lunch with a group of co-workers. A
particular place for lunch served prime rib. Only one young woman ever
ordered it well done. We all sort of cringed watching her try to cut
that well-done end piece that had absolutely no juice. Some people are
brought up that way, I get it.

Then again some cuts do require more cooking. Those are the ones that
have to be braised and cooked low and slow in order to ever become
tender. They are usually the tough cheap cuts that are simmered in
gravy, aka Swiss Steak.

Jill

[Leonard Blaisdell]

Post by jmcquown
I've known a lot of people over the years who felt that way. When I was
in my 20's I occasionally went to lunch with a group of co-workers. A
particular place for lunch served prime rib. Only one young woman ever
ordered it well done. We all sort of cringed watching her try to cut
that well-done end piece that had absolutely no juice. Some people are
brought up that way, I get it.
Then again some cuts do require more cooking. Those are the ones that
have to be braised and cooked low and slow in order to ever become
tender. They are usually the tough cheap cuts that are simmered in
gravy, aka Swiss Steak.

I can sorta understand the overcooking. When Grandpa grew up,
well-done, pickled and smoked tended to allow people to live longer.
When I deer hunted, I tended to overcook the venison. I couldn't find a
USDA stamp on the meat. I still tend to overcook pork, because Mom did.
Michael's steak looked perfect to me.

leo

[jmcquown]

Post by Leonard Blaisdell

Post by jmcquown
I've known a lot of people over the years who felt that way. When I was
in my 20's I occasionally went to lunch with a group of co-workers. A
particular place for lunch served prime rib. Only one young woman ever
ordered it well done. We all sort of cringed watching her try to cut
that well-done end piece that had absolutely no juice. Some people are
brought up that way, I get it.
Then again some cuts do require more cooking. Those are the ones that
have to be braised and cooked low and slow in order to ever become
tender. They are usually the tough cheap cuts that are simmered in
gravy, aka Swiss Steak.

I can sorta understand the overcooking. When Grandpa grew up,
well-done, pickled and smoked tended to allow people to live longer.
When I deer hunted, I tended to overcook the venison. I couldn't find a
USDA stamp on the meat. I still tend to overcook pork, because Mom did.
Michael's steak looked perfect to me.
leo

All I can say is for years pork has tended to be very (too) lean.
Unless I'm making slow cooked smothered in gravy pork chops, I'd prefer
them cooked to pink. Not rare, but pink.

Jill

[heyjoe]

I take it off the heat at 135.

There you go!

Judge doneness by temperature, NOT appearance, nor feel.

[jmcquown]

Post by heyjoe

I take it off the heat at 135.

There you go!
Judge doneness by temperature, NOT appearance, nor feel.

True. I like my instant read meat thermometer. I occasionally cook
pork tenderloin. I don't ever let that thermometer register above 135F.
The meat continues to cook after you take it out of the oven.

Jill

[Bryan Simmons]

Post by i***@webtv.net

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Myoglobin.

--Bryan

[Michael Trew]

Post by i***@webtv.net

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

[Ed Pawlowski]

Post by i***@webtv.net
I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy.  The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red.  If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks.  That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked.  The meat they cut into on steakhouse
commercials just turns my stomach.

That is a common thing as many of us were raised that beef was well
done. Took me a while but then my wife convinced me to try a pink rib
eye. It was far superior.

Red is still too far, but pink is good. Sometime just cut a small
piece, close your eyes, put it in your mouth and chew. You won't pass
out. You may like it.

[Dave Smith]

Post by Ed Pawlowski

Yes, I just can't do meat that's red.  If I'm eating a steak, it has
to be well done, but I also don't like hockey pucks.  That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked.  The meat they cut into on
steakhouse commercials just turns my stomach.

That is a common thing as many of us were raised that beef was well
done.  Took me a while but then my wife convinced me to try a pink rib
eye.  It was far superior.
Red is still too far, but pink is good.  Sometime just cut a small
piece, close your eyes, put it in your mouth and chew.  You won't pass
out.  You may like it.

There is nothing wrong with a little red.

[i***@webtv.net]

Post by Dave Smith

Post by Ed Pawlowski

Yes, I just can't do meat that's red.  If I'm eating a steak, it has
to be well done, but I also don't like hockey pucks.  That's why I
typically only eat beef that's cooked like swiss steak, slowly
braised until it's tender and well cooked.  The meat they cut into on
steakhouse commercials just turns my stomach.

That is a common thing as many of us were raised that beef was well
done.  Took me a while but then my wife convinced me to try a pink rib
eye.  It was far superior.
Red is still too far, but pink is good.  Sometime just cut a small
piece, close your eyes, put it in your mouth and chew.  You won't pass
out.  You may like it.

There is nothing wrong with a little red.

Roses are red.
My eyelids are pink.
You didn’t hear when I farted.
But it really did stink.

[i***@webtv.net]

Post by i***@webtv.net
Roses are red.
My eyelids are pink.
You didn’t hear when I farted.
But it really did stink.

Froggy, you are terrible at poetry.

[i***@webtv.net]

Post by i***@webtv.net
I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

[Graham]

Post by i***@webtv.net

Post by i***@webtv.net
I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

[dsi1]

Post by Graham

Post by i***@webtv.net

Post by i***@webtv.net
I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.

https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

[Cindy Hamilton]

Post by dsi1

Post by Graham

Post by i***@webtv.net

Post by i***@webtv.net
I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

That looks just about perfect. Nice brussels sprouts, too.

Cindy Hamilton

[Bruce 0.77 Beta]

On Thu, 14 Oct 2021 10:39:00 -0700 (PDT), dsi1

Post by dsi1

Post by Graham

Post by i***@webtv.net
I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Now I understand why people (Sheldon? Michael?) complain about having
to log in to see pictures on Google. I was just asked to log in. The
solution: go to Google.com, log out (top right corner) and then try
the picture again.

[dsi1]

Post by Bruce 0.77 Beta
On Thu, 14 Oct 2021 10:39:00 -0700 (PDT), dsi1

Post by dsi1

Post by Graham

Post by i***@webtv.net
I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Now I understand why people (Sheldon? Michael?) complain about having
to log in to see pictures on Google. I was just asked to log in. The
solution: go to Google.com, log out (top right corner) and then try
the picture again.

Beets me what's going on with other people's computers. Here's what I had for breakfast. Pork belly with a Korean glaze and eggs. Whoa Nelly.

https://photos.app.goo.gl/SmoqFVnwWNo8k9Zi8

[Dave Smith]

Post by dsi1
Beets me what's going on with other people's computers. Here's what I
had for breakfast. Pork belly with a Korean glaze and eggs. Whoa
Nelly.
https://photos.app.goo.gl/SmoqFVnwWNo8k9Zi8

I don't really cooks because I don't post pictures here, but I am sure
everyone can envision my standard breakfast... Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

[Bruce 0.77 Beta]

On Thu, 14 Oct 2021 14:07:16 -0700 (PDT), dsi1

Post by Dave Smith

Post by dsi1
Beets me what's going on with other people's computers. Here's what I
had for breakfast. Pork belly with a Korean glaze and eggs. Whoa
Nelly.
https://photos.app.goo.gl/SmoqFVnwWNo8k9Zi8

I don't really cooks because I don't post pictures here, but I am sure
everyone can envision my standard breakfast... Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

That's a full Canadian breakfast. :)

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

[i***@webtv.net]

Post by Bruce 0.77 Beta

Post by Dave Smith
Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

Have you ever eaten shredded wheat?

[Bruce 0.77 Beta]

Post by i***@webtv.net

Post by Bruce 0.77 Beta

Post by Dave Smith
Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

Have you ever eaten shredded wheat?

Maybe under another name? Is it popular with horses?

[i***@webtv.net]

Post by Bruce 0.77 Beta

Post by i***@webtv.net
Have you ever eaten shredded wheat?

Maybe under another name? Is it popular with horses?

Without sugar I think it would be good horse food.

[S Viemeister]

Post by Bruce 0.77 Beta

Post by i***@webtv.net

Post by Bruce 0.77 Beta

Post by Dave Smith
Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

Have you ever eaten shredded wheat?

Maybe under another name? Is it popular with horses?

Weetabix.

[Hank Rogers]

On Fri, 15 Oct 2021 01:23:07 +0100, S Viemeister

Post by S Viemeister

Post by Bruce 0.77 Beta

Post by i***@webtv.net

Post by Bruce 0.77 Beta

Post by Dave Smith
Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

Have you ever eaten shredded wheat?

Maybe under another name? Is it popular with horses?

Weetabix.

I've never had it, but it's very available here.

If you get caught sniffing a horses ass, you might be in trouble
master.

[Hank Rogers]

Post by Bruce 0.77 Beta
On Thu, 14 Oct 2021 14:07:16 -0700 (PDT), dsi1

Post by Dave Smith

Post by dsi1
Beets me what's going on with other people's computers. Here's what I
had for breakfast. Pork belly with a Korean glaze and eggs. Whoa
Nelly.
https://photos.app.goo.gl/SmoqFVnwWNo8k9Zi8

I don't really cooks because I don't post pictures here, but I am sure
everyone can envision my standard breakfast... Two scrunched up
biscuiuts of Shredded Wheat with a little dark brown sugar, 2% milk and
some raspberries.

That's a full Canadian breakfast. :)

Sugar, milk, raspberries... a sweet breakfast. I can't remember the
last time.

It was when you rolled over and shoved your face in dave's ass!

[Michael Trew]

Post by dsi1

Post by Bruce 0.77 Beta
On Thu, 14 Oct 2021 10:39:00 -0700 (PDT), dsi1

Post by dsi1

Post by Graham

Post by i***@webtv.net
I'm going to surmise that's the way you were always served meat at home.
Well done, not a sign of pink anywhere on that cut of meat; I was, too. But
someone got me to try medium rare and I found out it had so much more
flavor, I didn't have to wear out my teeth chewing. The longer the meat cooks
the more the fibers tighten up and become harder to chew. Actually, more
beef flavor than a well-done steak.

I like mine rare (lamb chops too) but there have been occasions where a
little more cooking would have benefited.
Being an Anglo, ordering "saignant" in France has immediately put me in
the good books of the waiters:-)

I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Now I understand why people (Sheldon? Michael?) complain about having
to log in to see pictures on Google. I was just asked to log in. The
solution: go to Google.com, log out (top right corner) and then try
the picture again.

Beets me what's going on with other people's computers. Here's what I had for breakfast. Pork belly with a Korean glaze and eggs. Whoa Nelly.

Haha, I see what you did there.

Post by dsi1
https://photos.app.goo.gl/SmoqFVnwWNo8k9Zi8

Still working for me.

[i***@webtv.net]

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

[Bruce 0.77 Beta]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

In mine too.

[Graham]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Modern production methods guarantee that it's OK to undercook pork.
Still, I take no chances. It's difficult to overcome that long-held
point of view.

[Hank Rogers]

Post by Graham

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are
not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Modern production methods guarantee that it's OK to undercook pork.

Yet we still refer to it as undercooked.

Post by Graham
Still, I take no chances. It's difficult to overcome that
long-held point of view.

I like it just past the pink.  I can eat beef and lamb blood rare.
I can eat undercooked salmon, arctic char, tuna and scallops, raw
oysters and clams, so it is not a matter of being squeamish about
raw and undercooked meats. Some meats and fish taste a lot better
cooked.

With your heart condition, you still eat this shit?

Megatron might be better off.

[Dave Smith]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Barely cooked pork chops for me. Chicken has to be cooked.

[dsi1]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

My wife can't take pink chicken. I'm going to have to change my light bulbs to a lower wattage.

[Dave Smith]

On Thursday, October 14, 2021 at 9:59:19 AM UTC-10,

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not
down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

My wife can't take pink chicken. I'm going to have to change my light
bulbs to a lower wattage.

LOL my wife used to cringe at the sight of rate beef and lamb. We eat a
lot of meals with candles, so I started dimming the lights. When she
couldn't see how raw it was she started to like it rare.

[dsi1]

Post by Dave Smith

On Thursday, October 14, 2021 at 9:59:19 AM UTC-10,

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not
down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

My wife can't take pink chicken. I'm going to have to change my light
bulbs to a lower wattage.

LOL my wife used to cringe at the sight of rate beef and lamb. We eat a
lot of meals with candles, so I started dimming the lights. When she
couldn't see how raw it was she started to like it rare.

Candles?
Brilliant!

[i***@webtv.net]

Post by Dave Smith
LOL my wife used to cringe at the sight of rate beef and lamb. We eat a
lot of meals with candles, so I started dimming the lights. When she
couldn't see how raw it was she started to like it rare.

Hahahaha, you are evil!

[Graham]

Post by Dave Smith

On Thursday, October 14, 2021 at 9:59:19 AM UTC-10,

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not
down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

My wife can't take pink chicken. I'm going to have to change my light
bulbs to a lower wattage.

LOL my wife used to cringe at the sight of rate beef and lamb. We eat a
lot of meals with candles, so I started dimming the lights. When she
couldn't see how raw it was she started to like it rare.

You could have tried gas lighting:-)

[Hank Rogers]

Post by Dave Smith

On Thursday, October 14, 2021 at 9:59:19 AM UTC-10,

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not
down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

My wife can't take pink chicken. I'm going to have to change my light
bulbs to a lower wattage.

LOL my wife used to cringe at the sight of rate beef and lamb. We
eat a lot of meals with candles, so I started dimming the lights.
When she couldn't see how raw it was she started to like it rare.

Megatron isn't too smart.

[Ed Pawlowski]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Pork can be "light" in the center but not real pink/

[jmcquown]

Post by Ed Pawlowski

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down
with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Pork can be "light" in the center but not real pink/

Not bloody but definitely pink.

Jill

[Janet]

Post by jmcquown
Not bloody but definitely pink.
Jill

I don't know why people have sex with women whilst they are on their period.

It's bloody nuts, if you ask me.

Janet UK

[jmcquown]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Pink chicken, absolutely not. Pork is a different matter.

Jill

[Michael Trew]

Post by i***@webtv.net

Post by dsi1
I like my pork chops on the pinkish side. Most Americans are not down with that. Perhaps they will in the future.
https://photos.app.goo.gl/Uq8jahc9DNsf3oKL8

Pink pork chops or pink chicken is a no-go in my book.

Yes, especially chicken. Salmonella is a no go.

[jmcquown]

On Wednesday, October 13, 2021 at 5:28:16 PM UTC-5,

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy.  The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red.  If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks.  That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked.  The meat they cut into on steakhouse
commercials just turns my stomach.

I'm certainly not going to try to change your mind. You like what you
like. Personally, I liked the look of the steak in that picture! :)

Jill

[Bryan Simmons]

Post by Michael Trew

On Wednesday, October 13, 2021 at 5:28:16 PM UTC-5,

Post by jmcquown

Post by Michael Trew
https://postimg.cc/gallery/K4LZMjD

That steak looks perfect to me. I don't see how you could have not
sneaked a bite.

I kinda sorta understand why someone who is used to eating well done
beef might be put off by it. Still, one bite wouldn't hurt and might
even change his mind. Even if you don't eat a lot of steak, certain
cuts are so much more flavourful and *tender* when they aren't cooked
until they are grey in the middle.
Jill

I'm guessing he's like a lot of people who only like steaks well done.
When they're served beef that's pink, they're probably staring at it
thinking it's going to moo when they bite into it and it's going to squirt
blood or be super chewy. The opposite is true, it's going to be quite
tender and no dripping blood.

Yes, I just can't do meat that's red. If I'm eating a steak, it has to
be well done, but I also don't like hockey pucks. That's why I
typically only eat beef that's cooked like swiss steak, slowly braised
until it's tender and well cooked. The meat they cut into on steakhouse
commercials just turns my stomach.

I'm certainly not going to try to change your mind. You like what you
like. Personally, I liked the look of the steak in that picture! :)

Jill is so gentle and accommodating with you that one can almost imagine
a courtship. It's well known that you like old things. Bad news is, that pink
don't fade. *I don't know how purty she was afore. P'raps it was my own
dang fault fer wantin' look at it in the first place, steada gettin' on with the
thing, an' not lookin' over that horse's dentition.*

If folks here want to accuse me of posting drunk, now's the time.

Jill

--Bryan

[dsi1]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer. That would be awesome. What's the other thing on the range? That shiny metal finish is pretty cool too.

[Bruce 0.77 Beta]

On Wed, 13 Oct 2021 18:43:18 -0700 (PDT), dsi1

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer.

I think it's a RO filter.

[GM]

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer. That would be awesome. What's the other thing on the range? That shiny metal finish is pretty cool too.

It looks like a small round sink, Po' Boi...

That was a premium feature on some of those old 40's - 50's "Ranges of the Future"... that
in the end proved impractical and are thus "never more"...

🕊 < === raven (disguised as a dove) saying "never more"

[Michael Trew]

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer. That would be awesome. What's the other thing on the range? That shiny metal finish is pretty cool too.

That would be awesome, but the lid in the back is a deep well, that a
pot can fit down in. The sides and lid are heavily insulated with
rockwool... you can "cook with the gas off"... preheat it on high, cook
the food for 10 minutes, and shut the gas off. It cooks about the same
way that a burner would need an hour of gas for (with only 10 minutes of
gas on).

The oven works the same way, and a damper comes down when you shut off
the gas valve to trap the heat inside. It's an old Chambers gas stove
from the early 50's. It has 3 regular burners, and the center piece is
the pilot light for the burners. There is a large griddle on the far
left that pops up, with a broiler under it. You can broil and use the
griddle at the same time (if you are careful).

[dsi1]

Post by Michael Trew

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer. That would be awesome. What's the other thing on the range? That shiny metal finish is pretty cool too.

That would be awesome, but the lid in the back is a deep well, that a
pot can fit down in. The sides and lid are heavily insulated with
rockwool... you can "cook with the gas off"... preheat it on high, cook
the food for 10 minutes, and shut the gas off. It cooks about the same
way that a burner would need an hour of gas for (with only 10 minutes of
gas on).
The oven works the same way, and a damper comes down when you shut off
the gas valve to trap the heat inside. It's an old Chambers gas stove
from the early 50's. It has 3 regular burners, and the center piece is
the pilot light for the burners. There is a large griddle on the far
left that pops up, with a broiler under it. You can broil and use the
griddle at the same time (if you are careful).

It sounds like it would be a very efficient cooker. Ditto for the oven. I guess the main disadvantage of that is that it takes a lot of time. The Hawaiians will cook in a similar manner. They heat up some rocks and then bury the food in the ground and the food is cooked from the heat retained in the rocks. A lot of times, the food is left to cook overnight.

[Leonard Blaisdell]

Post by dsi1
It sounds like it would be a very efficient cooker. Ditto for the oven. I guess the main disadvantage of that is that it takes a lot of time. The Hawaiians will cook in a similar manner. They heat up some rocks and then bury the food in the ground and the food is cooked from the heat retained in the rocks. A lot of times, the food is left to cook overnight.

I've had whole goat and lamb cooked underground. Both were terrific.
Both required some work from ground to table.

[GM]

Post by Leonard Blaisdell

Post by dsi1
It sounds like it would be a very efficient cooker. Ditto for the oven. I guess the main disadvantage of that is that it takes a lot of time. The Hawaiians will cook in a similar manner. They heat up some rocks and then bury the food in the ground and the food is cooked from the heat retained in the rocks. A lot of times, the food is left to cook overnight.

I've had whole goat and lamb cooked underground. Both were terrific.
Both required some work from ground to table.

In my little rural IL town we had an annual barbecue, late June, and the pork and beef were cooked thusly, in a pit. I can still smell and taste it, heavenly!

The Methodist church ladies made and sold pies, and the town Commercial Club had a pop stand. It was the only time of the year I would be allowed to drink pop, I liked orange and strawberry, ice cold from the bottle...

There were carnival rides - octupus, tilt - a - whirl, ferris wheel, pony ride... cotton candy, bingo, square dancing, a parade... caramel corn... an ice cream social...

In 1965 mom gave me FIVE bux for the bbq weekend, felt rich, gorged on rides and junk food treats, still had some $$ left over... that's almost $40.00 in today's money...

OH, and sometimes a trashy local girl would leave town with one of the carnies - one even got KNOCKED UP, scandal in the late 50's - 60's...!!!

Good times...

[Michael Trew]

Post by dsi1

Post by Michael Trew

Post by dsi1

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

What's that well thingie located in back of the range? Hopefully, it's a built-in deep fryer. That would be awesome. What's the other thing on the range? That shiny metal finish is pretty cool too.

That would be awesome, but the lid in the back is a deep well, that a
pot can fit down in. The sides and lid are heavily insulated with
rockwool... you can "cook with the gas off"... preheat it on high, cook
the food for 10 minutes, and shut the gas off. It cooks about the same
way that a burner would need an hour of gas for (with only 10 minutes of
gas on).
The oven works the same way, and a damper comes down when you shut off
the gas valve to trap the heat inside. It's an old Chambers gas stove
from the early 50's. It has 3 regular burners, and the center piece is
the pilot light for the burners. There is a large griddle on the far
left that pops up, with a broiler under it. You can broil and use the
griddle at the same time (if you are careful).

It sounds like it would be a very efficient cooker. Ditto for the oven. I guess the main disadvantage of that is that it takes a lot of time. The Hawaiians will cook in a similar manner. They heat up some rocks and then bury the food in the ground and the food is cooked from the heat retained in the rocks. A lot of times, the food is left to cook overnight.

I've heard of people doing that with whole pigs.

[Gary]

Post by Michael Trew
I finally cooked it, and made pan gravy; as well as mashed potatoes and
fresh string beans, fried lightly in butter with minced garlic.
I think the steak came out well; I've never cooked beef like that before
(fried in a pan, not cooked through).
https://postimg.cc/gallery/K4LZMjD

Nicely done! :)