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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Box-By-The-Riviera™ who wrote (22431)	9/29/2009 12:02:54 PM
From: Zincman	Read Replies (2) \| Respond to of 25073

<about flank steak> Totally agree it is a great cut. One of our fav steaks. Marinated, grilled high heat, let it dwell, cut thin on an extreme bias, served over linguine. Getting hungry now.. ZM

To: Box-By-The-Riviera™ who wrote (22431)	9/29/2009 12:24:43 PM
From: patron_anejo_por_favor	Read Replies (2) \| Respond to of 25073

Nice, I remember reading an article on home dry aging steaks but put it outta my head. I gotta try that. It's maybe the biggest difference between home cooked steaks and restaurant.....intensifies the flavor. Flank steak prices have gotten ridiculous. As you say, used to be a real discounted cut, but that's changed with more people grilling.....I've sorta gravitated to grilling tri-tip more as a result since the cost difference/lb is almost nothing these days.

To: Box-By-The-Riviera™ who wrote (22431)	9/29/2009 3:22:13 PM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

When I blacken things I do so outside with my cast iron fry pan and the burner for my turkey fryer. You can't get enough heat even on my gas range in the house. Besides the smoke can be a bit troublesome even with my hood.

To: Box-By-The-Riviera™ who wrote (22431)	9/29/2009 4:07:21 PM
From: Peter V	Read Replies (2) \| Respond to of 25073

"all residential stove top burners will never exceed 17k btu's... manufacturers are too scared. a restaurant top will go as high as 36k btu's on a gas model." Yeah, Viking and Dacor and some other top models top out at 18K, the average range only has 12K-15K, while I can find almost 38K on the restaurant models. I'm sure the problem is the lack of adequate heatproofing, ventilation, and fire suppression in most home kitchens to accomodate the true pro burners. If you are sophisticated enough to buy a real restaurant range for your house, you probably have a builder who can build your kitchen to make it safe. Even so, restaurant stoves usually see so much more food volume than a home stove. Few people are making several gallons of soup, chili, etc. in a single pot, which occurs daily in a restaurant.