Announcement

Collapse
No announcement yet.

I used to be an A1 gal...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • I used to be an A1 gal...

    I love steak, but I always ate it with A1. Obviously this won't work anymore. And when I eat steak, I always feel like there is something missing. No matter what type of seasoning or mariande I put on my steak, I still feel like I'm missing the tangy cool flavor that matches perfectly. Is there any type of 'sauce' I could use with my steak?

  • #2
    you could make one up. I think the thing with A1 (which I love too) is the sourness with the bit of spice. If I were to try to make up a primal A1, I would try tomato paste, balsamic, a touch of honey, some fruitiness, like maybe pureed dried apricots, and a touch of spice like cayenne. It would probably have to be played with til you get a ratio that works for you, but that would be my take on it.
    Karin

    A joyful heart is good medicine

    He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

    Mmmmm. Real food is good.

    My Journal: http://www.marksdailyapple.com/forum/thread29685.html

    Comment


    • #3
      I find that eating steak "blue-rare" is the way to go. You can really taste the flavour of the meat itself and probably won't need any sauce.
      You lousy kids! Get off my savannah!

      Comment


      • #4
        I used to have to have A1 when I took my steak medium or medium-well. Now that I like them medium-rare, no more A1.

        I say A1 wasn't invented to make good steak taste better, it was made to make bad steak edible.

        Comment


        • #5
          Originally posted by croí View Post
          Is there any type of 'sauce' I could use with my steak?
          Butter and/or sour cream (assuming dairy is OK for you).

          If anyone has suggestions for good non-dairy alternatives, I'd be happy to hear them.
          Norak's Primal Journal:
          2010-07-23: ~255lbs, ~40.0"
          2011-11-03: ~230lbs, ~35.5"
          2011-12-07: ~220lbs, ~34.0"

          Comment


          • #6
            Here's the ingredients:

            TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, SPICES AND HERBS, CRUSHED ORANGE PEEL, DRIED GARLIC AND ONION, CARAMEL COLOR, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM.

            Here's a recipe for making your own: Homemade A1

            I would probably use apple cider vinegar instead of white vinegar.
            ...how do you look, feel, and perform? -- Robb Wolf

            My Blog.

            Comment


            • #7
              Yeah, give it time, and you won't miss it. I think a while back on Mark's blog there was a piece on how to get more dark chocolate and red wine which included a recipe for a yummy sounding chocolate-based steak sauce, which you might want to try starting out with and playing with it to get the flavor you want.

              Comment


              • #8
                Originally posted by Grumpy Caveman View Post
                I find that eating steak "blue-rare" is the way to go. You can really taste the flavour of the meat itself and probably won't need any sauce.
                +1. A nice steak with a good amount of fat tastes so good with just some salt and pepper. Some blue cheese and sauteed mushrooms don't hurt, but they aren't necessary. Butter is good on steaks that are lacking in fat.

                Comment


                • #9
                  Personally, I still use non-Primal condiments at times. I limit my PUFAs more than fructose, but I still will use very small amounts of commercial ketchup & mayo occasionally.

                  Just part of my 20%--and it makes my life more relaxed.

                  Have you tried HP steak sauce? I grew up with both & I liked it better than A-1.

                  These days, it's just salt, pepper & butter---cooked rare!
                  Ancestral Nutrition Coaching
                  Pregnancy Nutrition Coaching
                  Primal Pregnancy Nutrition Article

                  Comment


                  • #10
                    If you are trying to be 100% primal, then A1 is not going to work. However, I will use off the shelf sauces from time to time. Just consider it the 20%. A little A1 is not going to hurt.

                    A great sauce is salsa, especially if you buy one and blend it up so it's not so chunky. You can use salsa on anything in my opinion and it tastes great!

                    Comment


                    • #11
                      A1 is meant for burgers, not steak. This is making me crave a big rare grassfed burger patty with mushrooms, a bit of blue cheese crumbles, bacon, and A1. OM NOM NOM.

                      Comment


                      • #12
                        I know I won't be 100%, I'm still trying to get my feet under me for the 80/20. So for right now, I don't think I will sweat it too much, and just limit it.
                        What about Worcester sauce? I heard some where on this blog that it might be primal>???

                        Comment


                        • #13
                          Originally posted by Drain Bead View Post
                          A1 is meant for burgers, not steak. This is making me crave a big rare grassfed burger patty with mushrooms, a bit of blue cheese crumbles, bacon, and A1. OM NOM NOM.
                          I could use A1 on any meat. Burger, steak, chicken, turkey, pork...

                          Comment


                          • #14
                            Growing up, we were always taught that a good meat cooked right needed no sauce. Even now, that's my rule of thumb. If I reach for the ketchup or steak sauce, it's a REALLY bad hunk of meat. I've made a roulade type sauce or poured my "Italian" vinaigrette over my chix tit, and once over my steak, but I honestly prefer it straight from the pan or grill, with maybe some butter over it, MAYBE.
                            Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                            My Latest Journal

                            Comment


                            • #15
                              Originally posted by naiadknight View Post
                              Growing up, we were always taught that a good meat cooked right needed no sauce. Even now, that's my rule of thumb. If I reach for the ketchup or steak sauce, it's a REALLY bad hunk of meat. I've made a roulade type sauce or poured my "Italian" vinaigrette over my chix tit, and once over my steak, but I honestly prefer it straight from the pan or grill, with maybe some butter over it, MAYBE.
                              In theory, a nice medium - medium/rare steak fresh off the grill would be perfect! But I'm looking more for when I have to reheat my steak in the microwave at work. I cook the steaks I know I'm going to have to re-heat to almost rare to mid-rare. However, it's almost done by the time it is hot in the microwave. So in essence, it's not the best steak in the world, but it is better than eating a non-primal lunch.

                              Comment

                              Working...
                              X