talkmagic.co.uk

abraxus wrote::lol: surely by now you know when I'm joking lomster...

and you must know when I'm teasing

true...and yes...i did mean it!

death to the swans! i want a badge with that written on it now...

seige wrote:

David The Cryptic wrote:The French Saute.
The Japanese cook them on their special grills, I forget the name.
Southern use open flame.
British broil or now micorwave.

Correction:

The British mostly pan-fry their steaks. But being a 'bit of a chef', you already know that.

Just going off what I was taught.
I never said it was a fact, its a "generalization" [think i killed the spelling].
Though there is a small chance I got the cooking styles mixed on the french and british.

But hey the british are alot like the french, so I can agree with the "pan frying."

'Bit of a chef' okay-
Though I am currently writing a cook book, have taken cooking classes, plan on getting a culinary degree, own numerous books and dvds on the subject, will be entering contests later next year and have already one a couple of small ones. Not that those mean anything.

Hey, David... I was only messing!

And... PLEASE don't confuse us with the French! Zut alors, we may be joined by a tunnel, but things are VERY different! (Our women are less hairy, apparently!)

Pan-fried steak is my personal favourite. I've tried it grilled (for health reasons) but you just can't beat a 'just seared' rare steak.

Good luck with the chef stuff—I'm a keen chef myself (in a purely practical sense) and love experimenting.

My favourite steak dish so far is dropping the steak into bubbling honey to seal it, and then quickly griddling it. Lovely!

David The Cryptic wrote:But hey the british are alot like the french

ooo I wouldn't say something like that too loudly

seige wrote:Hey, David... I was only messing!

And... PLEASE don't confuse us with the French! Zut alors, we may be joined by a tunnel, but things are VERY different! (Our women are less hairy, apparently!)

Pan-fried steak is my personal favourite. I've tried it grilled (for health reasons) but you just can't beat a 'just seared' rare steak.

Good luck with the chef stuff—I'm a keen chef myself (in a purely practical sense) and love experimenting.

My favourite steak dish so far is dropping the steak into bubbling honey to seal it, and then quickly griddling it. Lovely!

I figured that out after I posted (that you were messing), but I figured it wouldnt matter if I changed my post of not. I might have sounded angry or pi**ed, but I really wasnt when I wrote it. (No hard feelings I hope.)
[Just cooking is something I take seriously]

The french to british (comparison) is a joke, and a terrible one at that. I would much rather hang out with the british than the french.
Especially when cooking, French seem to be more uptight about food.

I am a loose and very experimental cook. ITs a talent, and some times a curse. As I sometimes forget what all I added and how much I used.

I really havent messed with pan-fried steak. I do pan fry fish and use it to sear certain meats, so as to lock in the juice. Might have to try that pan-fried steak some time, once I get back home to my kitchen.

I do plan to have my book finished by Late December, 07. Finding a publisher will be the hard part.
If this one works out well, I will write another one on Seafood.... I still might write it if the first doesnt work out, depends on how I feel.

Either way I will continue to learn, take classes, research.... and would like to open my own Bar and Grill one day.

i cook afaird amount, but most of mine is outdoors cooking. people think cookign can be hard, cooking on a fire can be harder.

I love cooking on a fire, used to do it all the time when I was a venture scout. Once you've got a nice heat gradient going there's not really anything that you can't cook on it.