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Old 03-17-2008, 06:44 AM   #11
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Yea, I changed my avatar last night. I didn't realize yours was the same one LOL.

As far as using balsamic to finish off the steak, after I let it rest for about 5 minutes I hit it with a dash of the balsamic. Truthfully, a good and well prepared steak doesn't really need any help but I just like the taste.
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Old 03-18-2008, 08:42 AM   #12
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lol, no prob, zach.

how's leela?

you should meet our crewsk...




getting back: i guess it depends on how often you eat beef, but if it's often enough you'll need the extras. i was just talking with an engineer that was raised in oklahoma (about food, of course. what else do you think we talk about? it ain't diagnostic ports and data packets, i can assure you ), and he is thrilled to be on the east coast so he could get really fresh seafood, all of the time. apparently he was raised on beef, 4 to 5 times a week.


balsamic vinegar helps a lot of stuff. i put it in my veggie stuffed trout, on salads, of course, and on various cuts of pork.

thanks for the reminder syd.
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Old 03-18-2008, 09:18 AM   #13
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Just curious, how much do you add to a pound of burger ? Would love to try this. Thanks for sharing !
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Old 03-18-2008, 11:12 AM   #14
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Home Chef, I tried putting the some balsamic vinegar on our steaks last night and it was delicious! Normally, I only season with salt and pepper so this was a very nice change. Thanks!
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Old 03-18-2008, 05:54 PM   #15
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Oh, I know Crewsk pretty well We share a lot of the same interests outside of cooking. We tried to meet up once in ATL but it never happened. No biggie though. She hasn't been around here much lately though.

Fisher's Mom, glad you liked the suggestion!
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Old 03-20-2008, 07:27 AM   #16
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Quote:
Originally Posted by Barb L. View Post
Just curious, how much do you add to a pound of burger ? Would love to try this. Thanks for sharing !
I would say no more than 2 TBS per pound. I just added a dash to each patty as I formed it and they were probably 1/3 pound patties.
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Old 03-20-2008, 07:48 AM   #17
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Originally Posted by sydfan View Post
I would say no more than 2 TBS per pound. I just added a dash to each patty as I formed it and they were probably 1/3 pound patties.
Thanks so much, will give this a try -(the way you do it).
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Old 03-20-2008, 07:29 PM   #18
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Are there different strenghts of Balsamic vinegar? I test tasted some in a specialty store and it about took my breath away. It had such a strong flavor and it was a very dark color.
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Old 03-24-2008, 09:30 AM   #19
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Yes there are different strengths. It mostly depends on the age of it.The older the more expensive and stronger.
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