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BINGTASTIC
Absolutely the most spectacular meat (and wine) post you’ll ever read. Also features a tail-blurrin’ black labrador.
It has a slight bitterness to it, so it’s usually served sauteed with something other than just by itself.
But it’s really not that bad steamed plain as long as you don’t over steam it; that will make it uber-bitter.
Posted by Mr. Bingley on 2007 03 04 at 12:27 PM • permalinkI might try a version of that recipe with the bunch of bok choy, white beans, and chorizo I have on hand. I figure a small splash of Thai fish sauce would substitute for the anchovies. I’m a multicultural eater.
Posted by Some0Seppo on 2007 03 04 at 12:48 PM • permalinkOh yeah, and I love my OXO can opener too. The only problem I have is that I like to open both ends of a can of tomato paste and extrude the paste into the pot. Can’t do that with the OXO.
Posted by Some0Seppo on 2007 03 04 at 12:51 PM • permalinkNo, and you also can’t drain the juice out of cans of tuna, either; the only drawbacks to an otherwise flawless product.
The bok choy and chorizo sounds excellent! Really, you can throw in whatever you’ve got about. Since I have no mediterranean blood I don’t feel bound to abide by any ‘traditional’ recipe.
Posted by Mr. Bingley on 2007 03 04 at 01:02 PM • permalinkI didn’t know Oxo made hand can openers like that. I have one of theirs, but it just opens the regular way (sharp edges). Hm. I’ve got a Bed Bath and Beyond coupon….
Posted by Andrea Harris, Administrator on 2007 03 04 at 01:49 PM • permalinkBravo Mr. Bingley. Exactly how I would spend a night at home alone, something that rarely happens these days. Maybe start out with a good bottle of New Zealand Pinot Gris though and move onto the red. My 11 yr old daughter always marvels at my ability to cook. I tell her if you like to eat you better like to cook and there’s no one I enjoy cooking for more than myself.
Posted by alien kiwi on 2007 03 04 at 02:50 PM • permalinkGood news for our Australian friends, Costco is planning to open there very soon. There is a good reason they have 45 million members in the US. You too can live like Mr. Bingley.
Posted by alien kiwi on 2007 03 04 at 03:02 PM • permalinkI’m confused: tenderloin in these parts (NW Ohio/NE Indiana) runs aboout $6/lb. Is this some type of gourmet tenderloin, lovingly slaughtered by virgin butchers? Or am I just a lucky stiff what’s livin’ in a land o’ plenty??
Posted by Tex Lovera on 2007 03 04 at 03:43 PM • permalinkAlso, if I had that slab of beef on my kitchen counter, I’d peg my labrador’s wag-o-meter.
Posted by Tex Lovera on 2007 03 04 at 03:45 PM • permalinkI think you’re lucky, Tex. Costco is the cheapest I’ve found near me for the whole tenderloin, and dressed out it runs over $20 in most spots. Eat up!
Posted by Mr. Bingley on 2007 03 04 at 04:51 PM • permalinkThey should force that Carbon Caitlin freak from the Cool Aid show to view your site Mr. B. Mind you she’d probably point out you have way too many lights on.
Posted by alien kiwi on 2007 03 04 at 05:05 PM • permalinkI think you could solve gerbil worming by attaching some sort ofgenerator to that tail,.
Posted by thefrollickingmole on 2007 03 04 at 06:26 PM • permalink# 8 - Any idea where Costco is opening in Oz? Sounds like a great store and might do well now that Kmart is declining. It could do for retailing what Bunnings did for hardware.
Posted by walterplinge on 2007 03 04 at 07:39 PM • permalinkThat brought back wonderful old memories. We were on vacation in the mountains of North Georgia, and I bought a whole tenderloin because we had some friends coming over. I sliced it into steaks, although without Mr. Bingley’s expertise, or a black lab to help out. The charcoal was perfect. When I bit into my steak, I thought I’d died and gone to heaven.
Looks like what we call ‘scotch fillet’. Same thing, anyone?
Posted by walterplinge on 2007 03 04 at 08:00 PM • permalinkI tend to prefer a nice grilled ribeye myself (just made one yesterday, in fact.) For those of you in the US who get Food Network, Alton Brown did a couple of episodes of his show Good Eats that do a pretty good job explaining what to do with a beef tenderloin, although I have yet to actually try it (I should try it at some point though, although that’s a lot of meat for a single guy to go through…
#17 walterplinge: Effectively yes, or simply plain fillet.
I do like a more outgoing steak, such as a ribeye, t-bone or rump, but a very good show nonetheless. Wouldn’t mind polishing off that Chateaubriand by myself.
It’s not necessarily a lot for one carnivore to go through; it simply means that several meals can be carved out of it. Huzzah.
Posted by Simon Darkshade on 2007 03 05 at 06:25 AM • permalinkOur porterhouse is something like their sirloin or NY strip, from what I can see. Their porterhouse is a bloody big t-bone with more fillet.
22: That sounds about right, although some butchers do flog fillet steak in general under a variety of banners
Posted by Simon Darkshade on 2007 03 05 at 07:49 AM • permalink24, sorry, yu’re right. Yep, a big honking t-bone with filet on one side and ny strip on the other. Get one 2” or so thick and grill away!
Posted by Mr. Bingley on 2007 03 05 at 08:16 AM • permalinkNo worries, Mr. Bingley, although my preference does run to steaks over 3” thick. :D
Posted by Simon Darkshade on 2007 03 05 at 09:04 AM • permalinkToo bad Tim doesn’t have a PETA ad going right now, that would be deliciously ironic with this thread!
And I do mean “delicious”!
Posted by The_Real_JeffS on 2007 03 05 at 10:33 AM • permalink“ib-eye = scotch fillet
tenderloin = eye fillet
? = porterhouse - can some seppo tell me the US equivalent”Unfortunately, there is no US equivalent—names for the same cuts change as you move from one section of the country to another.
But yes, a porterhouse here (everywhere I know of here) is like a T-bone, but with more fillet.
Posted by rightwingprof on 2007 03 05 at 03:35 PM • permalink
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I’ve never had broccoli rabe. Is it tasty without the garlic, sausage, beans, etc?