Thread: 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

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

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.

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!

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

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

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]

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

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.

"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

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.

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

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

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

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