June 25th, 2008

Sage Advice


I was reading an article called “Picking Perfect Steaks:  How to Make the Most of the Beef You Cook at Home” and I stopped in my tracks when I came to one particular part. 

It wasn’t so much the advice that gave me pause as the way it was worded. Here it is . . .

· Pick out your steak like you pick out your clothes. Would you grab just any old pair of pants off the rack? Of course not. Same with a steak. Look at each one carefully. If you want it to be juicy and tender for cooking on the grill, you want lots of little white flecks of fat in the meaty part (it’s called marbling). The flecks melt away during cooking, adding to the meat’s flavor. You also want it to be an even thickness (if it’s thinner in some parts, it will cook unevenly). If you’re buying more than one steak, try to find cuts that are all close in size so they finish cooking at about the same time.

Now that’s good advice as far as I’m concerned, but I can’t get past picking out my steak like I pick out my clothes.

I imagine myself in a dressing room with a three-way mirror and when I look up I see a T-bone hanging on the hook behind me. There’s a bacon-wrapped filet sitting on the bench waiting to be tried on. A KC strip peers at me on a shelf next to a flouncy skirt I’m about to slip on.

I take my things up to the register and the woman says, “Did you find everything you needed today?”

“Yes,” I say. “I’ll take the skirt, the beaded belt and the ribeye.”

June 24th, 2008

Beans, Beans, Beans


It’s summer and we’re all spending lots of time outside making some great meat. But if you’re looking for ways to change up the same old grilling dishes why not try some different sides?

Bush’s Beans has come out with their new Grillin’ Beans. It’s 4 flavors of beans — each with an intended purpose. The Steakhouse Recipe flavor is supposed to complement a yummy ribeye or beef tenderloin or any other steak you like.

They even have recipes that go with each flavor on their site that you can try. Of course they do! They want you to buy their beans!

Check it out anyway if you are looking to freshen up your already perfect meat dishes. If nothing, you can at least look at photos of that cute Golden Retriever they always have on their commercials — Duke. I love that guy!

Here’s the link:


June 23rd, 2008

Rejected Steakhouse Slogans


The following are some very terrible slogans that were rejected as good advertising tools for steakhouses.

Enjoy their utter mediocrity. . .

It’s Cardio-riffic!

You Stab ‘Em, We’ll Slab ‘Em!

It’s Meat-licious!

Steak me up, before you go-go.

Get your rump in here!

You can see the full list of rejects here. Warning: some are not for those under the age of 18 (or those over the age of 18 who have scruples.)

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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