tag:blogger.com,1999:blog-3369787888286949300.post6106218333806543977..comments2023-10-10T04:59:41.647-07:00Comments on Emi and Kyle Heart Food: SteakEmi and Kylehttp://www.blogger.com/profile/03266600987056944898noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3369787888286949300.post-37588523249534045272009-11-21T16:45:05.134-08:002009-11-21T16:45:05.134-08:00Jamie, I also use the hand/finger test when cookin...Jamie, I also use the hand/finger test when cooking my steak. I also prefer to take the steak off when it's a little rare because it will cook even after you pull it off the heat and you can always put it back on.Kylehttps://www.blogger.com/profile/04562707181945666407noreply@blogger.comtag:blogger.com,1999:blog-3369787888286949300.post-9988665395549329832009-11-20T15:52:35.802-08:002009-11-20T15:52:35.802-08:00Thanks Jamie for the awesome steak suggestions--ye...Thanks Jamie for the awesome steak suggestions--yes, Daniel's Broiler does make a great steak, and it is more affordable than some of the other steak joints in town!<br /><br />Carms, here is the sweet potato recipe:<br /><br />Ingredients<br />3 large sweet potatoes, about 3 pounds <br />2 tablespoons unsalted butter <br />1 teaspoon kosher salt <br />1/4 cup orange juice <br />2 tablespoons maple syrup <br />2 tablespoons chicken broth, homemade or low-sodium canned, warmed <br />Ingredients<br />Preheat the oven to 400 degrees F. <br />Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour. <br />Peel the sweet potatoes while still hot. Combine the potatoes, butter, salt, orange juice, maple syrup, and chicken broth in a large bowl. Mash with a potato masher until the potatoes are smooth. Serve immediately. (This can be prepared a day ahead and reheated). <br /><br />It is yummy! Not as "sweet" as you would think, though.<br /><br />-EmiEmi and Kylehttps://www.blogger.com/profile/03266600987056944898noreply@blogger.comtag:blogger.com,1999:blog-3369787888286949300.post-911165792142956062009-11-20T00:47:10.014-08:002009-11-20T00:47:10.014-08:00Good lord, what is it with my hubby and the "...Good lord, what is it with my hubby and the "touching" of meat test? jeezz! Steak here is so pricy and once again, reading your blog, I now crave steak! DARN! <br /><br />Did Emi finish the steak that was larger than her head? Can you email me your sweet potato mash recipe? xoxo - CarmsCarmenhttps://www.blogger.com/profile/18431038308076762400noreply@blogger.comtag:blogger.com,1999:blog-3369787888286949300.post-36074779276375509372009-11-19T21:06:26.749-08:002009-11-19T21:06:26.749-08:00Hi. I would agree with a few things from your pos...Hi. I would agree with a few things from your post. (1) Always go with the Ribeye, definately much more flavorful. (2) Skip the fancy steakhouse and cook at home (3) I have been a fan of Jak's for years, however the last steak i had in Seattle was at Daniel's Broiler in Leschi. It was cooked by our friend Chef Todd and it was superb!!! <br /><br />My sure bet way of ensuring your steak is cooked to perfection is the finger test. Touch the meat with a finger and compare with the hand test. Index finger and thumb touching, and with your other hand touch the base of your thumb on the palm and that gives you your rare, middle finger to thumb is med rare, ring finger to thumb is medium and pinky to thumb is medium well.<br /><br />CheersAnonymoushttps://www.blogger.com/profile/12707226753727966011noreply@blogger.com