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Thread: Tonight's leftover steak

  1. #1
    koko Guest

    Default Tonight's leftover steak


    Thanks Dimitri for starting the leftover steak thread. This is what I
    did with last night's leftover London broil.

    I had a baker that was going to grow some sprouts soon, so I rubbed it
    with olive oil and sprinkled it with sea salt. It was then placed in a
    450* oven.
    http://i40.tinypic.com/16bbl2v.jpg

    While the potato was baking I gathered together the rest of the
    ingredients.
    If I don't have any beef broth on hand or only need a little beef
    flavor, one of my favorite substitutes is Trader Joe's savory beef
    broth.
    http://i39.tinypic.com/11wcb52.jpg

    Melted the butter in a skillet and cooked the onion. Then added the
    leftover steak.
    http://i44.tinypic.com/e6vfv5.jpg

    In a cup of hot water I added a packet of the Trader Joe's savory beef
    broth and whisked it up.
    http://i41.tinypic.com/20p4fsy.jpg

    Flour was added to the onion and beef and stirred around a little. To
    that the beef broth was added.
    http://i44.tinypic.com/2hh0lza.jpg

    That bubbled away into a nice tasty gravy.
    http://i42.tinypic.com/2n208df.jpg

    I halved the potato and topped it with the leftover steak and gravy.
    http://i39.tinypic.com/2hgzreu.jpg

    It was really, really, good.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 01/18

  2. #2
    Dimitri Guest

    Default Re: Tonight's leftover steak


    "koko" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Thanks Dimitri for starting the leftover steak thread. This is what I
    > did with last night's leftover London broil.



    <Snip>

    Koko;

    1. You're welcome, very welcome.

    2. My problem is simple learning NOT to cook "enough for an army" has
    been difficult.
    [God Forbid someone leaves the table hungry]

    3. Great idea on the leftover - I am going to do something similar with
    the leftover meatloaf in the fridge tomorrow.

    4. Your Pics are GREAT - where did your get the mini tripod again?

    5. FWIW is have had great luck using onion soup mix and a flour/water
    slurry as a base tor "New (no drippings) gravy" a little soy and a good shot
    of Worcestershire adds to the background flavors.

    Thanks again

    Dimitri


  3. #3
    Steve Pope Guest

    Default Re: Tonight's leftover steak

    Dimitri <[email protected]> wrote:

    > 2. My problem is simple learning NOT to cook "enough for
    > an army" has been difficult. [God Forbid someone leaves the
    > table hungry]


    Kitchen scales are useful. I have found that cooking for just
    two of us, it is really helpful to weigh ingredients. However
    for guests you really never want to underestimate quantities.
    If, for a dinner, I prepare fewer than about 1,200 calories per
    person there starts to be some risk that somebody might see the
    quantities as insufficient and that's a pretty bad situation
    for a host.

    Steve

  4. #4
    Sheldon Guest

    Default Re: Tonight's leftover steak

    On Jan 21, 12:43�am, koko <k...@letscook.com> wrote:
    > Thanks Dimitri for starting the leftover steak thread. This is what I
    > did with last night's leftover London broil.
    >
    > I had a baker that was going to grow some sprouts soon, so I rubbed it
    > with olive oil and sprinkled it with sea salt. It was then placed in a
    > 450* oven.http://i40.tinypic.com/16bbl2v.jpg
    >
    > While the potato was baking I gathered together the rest of the
    > ingredients.
    > If I don't have any beef broth on hand or only need a little beef
    > flavor, one of my favorite substitutes is Trader Joe's savory beef
    > broth.http://i39.tinypic.com/11wcb52.jpg
    >
    > Melted the butter in a skillet and cooked the onion. Then added the
    > leftover steak.http://i44.tinypic.com/e6vfv5.jpg
    >
    > In a cup of hot water I added a packet of the Trader Joe's savory beef
    > broth and whisked it up.http://i41.tinypic.com/20p4fsy.jpg
    >
    > Flour was added to the onion and beef and stirred around a little. To
    > that the beef broth was added.http://i44.tinypic.com/2hh0lza.jpg
    >
    > That bubbled away into a nice tasty gravy.http://i42.tinypic.com/2n208df.jpg
    >
    > I halved the potato and topped it with the leftover steak and gravy.http://i39.tinypic.com/2hgzreu.jpg
    >
    > It was really, really, good.



    Really, really good if you choose to turn a nice piece of rare tender
    steak into tough stew meat.


  5. #5
    Goomba Guest

    Default Re: Tonight's leftover steak

    Steve Pope wrote:

    > Kitchen scales are useful. I have found that cooking for just
    > two of us, it is really helpful to weigh ingredients. However
    > for guests you really never want to underestimate quantities.
    > If, for a dinner, I prepare fewer than about 1,200 calories per
    > person there starts to be some risk that somebody might see the
    > quantities as insufficient and that's a pretty bad situation
    > for a host.
    >
    > Steve


    Why are you monitoring how many calories your guests eat? I can't
    imagine bothering to consider the calorie count of a meal when guests
    are coming. Do you tell them how much they're allowed to eat or *have*
    to eat to satisfy MDR?

    Why not just cook enough to allow for generous servings and everyone is
    on their own to police their own intake. If someone wants more or less
    of something who cares? Everyone will get just what they want. You'll
    probably have leftovers to enjoy!

  6. #6
    Steve Pope Guest

    Default Re: Tonight's leftover steak

    Goomba <[email protected]> wrote:

    >Steve Pope wrote:


    >> Kitchen scales are useful. I have found that cooking for just
    >> two of us, it is really helpful to weigh ingredients. However
    >> for guests you really never want to underestimate quantities.
    >> If, for a dinner, I prepare fewer than about 1,200 calories per
    >> person there starts to be some risk that somebody might see the
    >> quantities as insufficient and that's a pretty bad situation
    >> for a host.


    >Why are you monitoring how many calories your guests eat? I can't
    >imagine bothering to consider the calorie count of a meal when guests
    >are coming.


    I am not "monitoring" what they eat, I'm just using this number
    to help me decide how much food I need to prepare.

    Steve

  7. #7
    Omelet Guest

    Default Re: Tonight's leftover steak

    In article <[email protected]>,
    Goomba <[email protected]> wrote:

    > Steve Pope wrote:
    >
    > > Kitchen scales are useful. I have found that cooking for just
    > > two of us, it is really helpful to weigh ingredients. However
    > > for guests you really never want to underestimate quantities.
    > > If, for a dinner, I prepare fewer than about 1,200 calories per
    > > person there starts to be some risk that somebody might see the
    > > quantities as insufficient and that's a pretty bad situation
    > > for a host.
    > >
    > > Steve

    >
    > Why are you monitoring how many calories your guests eat? I can't
    > imagine bothering to consider the calorie count of a meal when guests
    > are coming. Do you tell them how much they're allowed to eat or *have*
    > to eat to satisfy MDR?
    >
    > Why not just cook enough to allow for generous servings and everyone is
    > on their own to police their own intake. If someone wants more or less
    > of something who cares? Everyone will get just what they want. You'll
    > probably have leftovers to enjoy!


    I serve a plate and make enough for at least 2 more people, then place
    that extra food in serving dishes on the table. (That is for 4 people, I
    cook enough for 6). This allows them to take seconds if they wish, which
    always pleases me when they do. :-)

    The grilled shark steaks I served for a late Christmas dinner went over
    well with my two guests, along with the sautee'd mushrooms, scallions
    and celery in sauce. Both guests were delighted to be able to serve
    themselves seconds, and there was still a small amount left over for us
    for breakfast the next morning.
    --
    Peace! Om

    "Any ship can be a minesweeper. Once." -- Anonymous

  8. #8
    Dan Abel Guest

    Default Re: Tonight's leftover steak

    In article <[email protected]>,
    Goomba <[email protected]> wrote:

    > Steve Pope wrote:
    >
    > > Kitchen scales are useful. I have found that cooking for just
    > > two of us, it is really helpful to weigh ingredients. However
    > > for guests you really never want to underestimate quantities.
    > > If, for a dinner, I prepare fewer than about 1,200 calories per
    > > person there starts to be some risk that somebody might see the
    > > quantities as insufficient and that's a pretty bad situation
    > > for a host.


    > Why are you monitoring how many calories your guests eat? I can't
    > imagine bothering to consider the calorie count of a meal when guests
    > are coming. Do you tell them how much they're allowed to eat or *have*
    > to eat to satisfy MDR?
    >
    > Why not just cook enough to allow for generous servings and everyone is
    > on their own to police their own intake.


    Because he's an engineer? I've noticed this in newsgroups. They are
    just a little bit "different". That's not a value judgement, although
    it could be argued that it is a positive. An engineer does not have a
    "large" kitchen or a "small" one. This came up on another food group
    that we both belong to. I don't remember if it was actually Steve, but
    one person got out their tape measure and reported the actual dimensions.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  9. #9
    Becca Guest

    Default Re: Tonight's leftover steak

    koko wrote:

    > I halved the potato and topped it with the leftover steak and gravy.
    > http://i39.tinypic.com/2hgzreu.jpg
    >
    > It was really, really, good.


    Looks wonderful. That photo is so good, I can almost smell it. <sniff!>

    Becca

  10. #10
    Mr. Bill Guest

    Default Re: Tonight's leftover steak

    On Wed, 21 Jan 2009 12:26:01 -0500, Goomba <[email protected]>
    wrote:

    >Why are you monitoring how many calories your guests eat?


    Exactly.....10% of party guests eat 90% of the food anyway. That is
    an old "standard" for any buffet.


  11. #11
    Dimitri Guest

    Default Re: Tonight's leftover steak


    "Steve Pope" <[email protected]> wrote in message
    news:gl7ivg$kcu$[email protected]..
    > Dimitri <[email protected]> wrote:
    >
    >> 2. My problem is simple learning NOT to cook "enough for
    >> an army" has been difficult. [God Forbid someone leaves the
    >> table hungry]

    >
    > Kitchen scales are useful. I have found that cooking for just
    > two of us, it is really helpful to weigh ingredients. However
    > for guests you really never want to underestimate quantities.
    > If, for a dinner, I prepare fewer than about 1,200 calories per
    > person there starts to be some risk that somebody might see the
    > quantities as insufficient and that's a pretty bad situation
    > for a host.
    >
    > Steve


    Thanks, the problem is more along the lines of the repackaging and
    defrosting the food I purchase. I was accustomed to making 2 lbs of Pasta
    at a crack. Nowadays Mom's answer to the Question "how hungry are you?"
    99% of the time is a little. Once in a while the answer is medium. So now
    1/2 to 2/3rds pounds is what I make.

    Today is a good example there are 2 New York's I boned from some porterhouse
    steaks - I know I'll use about 1.25 to 1.5 steaks'. Maybe I'll grill the
    1.5 and mince the remaining 1/2 steak and make steak hash on the morning.


    Dimitri


  12. #12
    Sheldon Guest

    Default Re: Tonight's leftover steak

    On Jan 21, 4:30�pm, Becca <BeccaNOS...@hal-pc.org> wrote:
    > koko wrote:
    > > I halved the potato and topped it with the leftover steak and gravy.
    > >http://i39.tinypic.com/2hgzreu.jpg

    >
    > > It was really, really, good.

    >
    > Looks wonderful. �That photo is so good, I can almost smell it. <sniff


    I would never recook left over rare steak... were it well done then if
    you wanna use it as stew beef it's not gonna get any tougher. The
    closest I'd come to cooking that piece of rare steak would be to slice
    it thin, do a stir fry, and then add the beef *off* the heat. But
    ordinarilly I'd slice it thin and eat it cold, piled onto a hard roll
    with mayo and and a little horseradish, julienned into a tossed salad,
    serve rolled slices on a toothpic with myriad dipping sauces.

  13. #13
    sf Guest

    Default Re: Tonight's leftover steak

    On Wed, 21 Jan 2009 08:27:41 -0800, "Dimitri" <[email protected]>
    wrote:

    >2. My problem is simple learning NOT to cook "enough for an army" has
    >been difficult.
    >[God Forbid someone leaves the table hungry]


    My son does that too. He makes way too much for and his parties and
    family dinners, but he wouldn't dream of doing it any other way.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  14. #14
    sf Guest

    Default Re: Tonight's leftover steak

    On Wed, 21 Jan 2009 17:51:59 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >Goomba <[email protected]> wrote:
    >
    >>Steve Pope wrote:

    >
    >>> Kitchen scales are useful. I have found that cooking for just
    >>> two of us, it is really helpful to weigh ingredients. However
    >>> for guests you really never want to underestimate quantities.
    >>> If, for a dinner, I prepare fewer than about 1,200 calories per
    >>> person there starts to be some risk that somebody might see the
    >>> quantities as insufficient and that's a pretty bad situation
    >>> for a host.

    >
    >>Why are you monitoring how many calories your guests eat? I can't
    >>imagine bothering to consider the calorie count of a meal when guests
    >>are coming.

    >
    >I am not "monitoring" what they eat, I'm just using this number
    >to help me decide how much food I need to prepare.
    >


    I let my husband, the human calculator, to the math. However we do it
    in pounds, not calories. You have to calculate to know when you've
    got enough to feed a crowd.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  15. #15
    koko Guest

    Default Re: Tonight's leftover steak

    On Wed, 21 Jan 2009 08:27:41 -0800, "Dimitri" <[email protected]>
    wrote:

    >
    >"koko" <[email protected]> wrote in message
    >news:[email protected]. .
    >>
    >> Thanks Dimitri for starting the leftover steak thread. This is what I
    >> did with last night's leftover London broil.

    >
    >
    ><Snip>
    >
    >Koko;
    >
    >1. You're welcome, very welcome.
    >
    >2. My problem is simple learning NOT to cook "enough for an army" has
    >been difficult.
    >[God Forbid someone leaves the table hungry]


    I hear you man. It's been the two of us for years but I still cook for
    more. No one at work goes hungry the next day.
    >
    >3. Great idea on the leftover - I am going to do something similar with
    >the leftover meatloaf in the fridge tomorrow.
    >

    Thanks.

    >4. Your Pics are GREAT - where did your get the mini tripod again?
    >

    I got it here. http://joby.com/ I use it all the time, one my best
    investments. (besides the new slr I just bought tonight, Yippiede doo
    daw)

    >5. FWIW is have had great luck using onion soup mix and a flour/water
    >slurry as a base tor "New (no drippings) gravy" a little soy and a good shot
    >of Worcestershire adds to the background flavors.
    >

    That's a great idea, I keep forgetting about the onion soup mix.

    >Thanks again
    >
    >Dimitri


    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 01/18

  16. #16
    koko Guest

    Default Re: Tonight's leftover steak

    On Wed, 21 Jan 2009 15:30:24 -0600, Becca <[email protected]>
    wrote:

    >koko wrote:
    >
    >> I halved the potato and topped it with the leftover steak and gravy.
    >> http://i39.tinypic.com/2hgzreu.jpg
    >>
    >> It was really, really, good.

    >
    >Looks wonderful. That photo is so good, I can almost smell it. <sniff!>
    >
    >Becca


    Thanks Becca.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 01/18

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