Best article on cooking steak that I’ve seen in a while

This is well worth the read. I used to be a grill cook at a top restaurant in Ann Arbor and now I feel like an amateur compared to the guys in the back of the house of Morton’s and Peter Luger.

Here’s the original article if you have a WSJ online sub:

The Search for the Perfect Steak

Where to buy standing rib roast? Recipes appreciated as well.

It’s a little far ahead, but my sister and I were talking about Christmas dinner and I brought up the idea of possibly making prime rib.

Now the supermarkets around me don’t really sell a big rack like they serve at nice prime rib restaurants, where can I go to buy a whole rack? Also, how much are we talking about for 7 (which I think is the most?) ribs?

Also, have any of you prepared it before? What are some things we should know, tips, etc.

bone in prime rib? its good for presentation but its a lot easier to make a boneless prime rib imho (which has a different name, beef ribeye. same cut but without the bone). try your local meat markets for that kind of specialty cut. even the supermarkets might have it if you inquire at the meat departments. and if they dont have it, they can get it.

Chocolate water = Nasty Churros

My friends and I were trying to make churros last night for the hell of it.

The dough came out pretty well, despite the fact we didn’t have a pasty bag, but a zip lock with a scissor snip at the bottom piped out the dough just fine.

They fried up pretty well, but my friend kept turning up the heat, and the oil began to burn. The odd thing was the fact that after I turned down the heat, the olive oil began to foam up like some sort of angry, nasty crab. Does any one know why it would do that?

FOOD CREW: Looking to make Steak fajitas

I need to cook for 8 people next week and am thinking Fajitas wouldn’t be too difficult and the family I’m cooking for loves them.

I’m gonna try them out on my family of four this week. I don’t think I’m gonna marinate the steak strips, just some salt, pepper, and onion powder should be in order.

I’m thinking (for my family of 4):
Slice up a 1lb (will that be enough for 4 people?) ~2 thick sirloin into many strips, and season with salt + pepper

Thinking about all-clad but…

Most of my frying pans and Saute pans are non-stick. I don’t like to cook with tons of olive oil and butter. With this be a huge problem if I switch to all-clad stainless? Does pam do the trick in stainless steel?

no, you will never recreate the "non stick" with something like pam, each pan has their own purpose.