Flat Iron Steak Questions
plllog
5 years ago
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Another hair question - flat ironing
Comments (14)My Chi arrived yesterday so I had an opportunity to use it on my hair before coming to work this morning. I love it! It's so easy to use! It seems to glide down the hairshaft much more smoothly than my old flatiron did and quickly and easily takes out the residual "bend" from my hair that I'm usually left with after blowdrying. I haven't yet invested in thermal protectant, but I'll pick some up at Ulta or Sephora this weekend. I also haven't yet mastered the skill of using the Chi on my bangs (which are long and sideswept) -- it makes them a little too sticky-outy for my liking, but I would imagine there are some flick of the wrist tricks I can practice using when I have more time. I've heard of the straightening process you mentioned, Ann, and will admit I'm intrigued! But since I like to sometimes wear my hair curly/wavy I think I'll just stick to flatironing for now. I hope your daughter loves her hair after having it done! :-)...See MoreFlat Iron Steak
Comments (4)I don't think you can cut flat iron steaks from a typical chuck roast -- that comes from a different section of the chuck. I think they may be sold as a top blade roast or steak. Not really sure, but I think there's only a small amount of the "flat iron steak" meat in each steer. They also go by the name "petite steak" around here. They really are tender and remind me a lot of tenderloin. They are still sort of pricey though unless they go on sale which they don't tend to do very often. I don't know anything about tri-trip roasts. diinohio, please share your favorite marinade. Thanks....See MorePick Steak For Grilling
Comments (36)I know the LC pieces I have warn against heating past medium. I've pushed the envelope a bit occassionally, but I'd be hesitant to heat it "screaming hot." Lodge or other CI is cheap, LC is not. I'd not risk it. I like to sear in a skillet, too, One thing I've found is that this method is not ideal if there's a bone involved because the meat quickly shrinks enough to create a small airspace next to the bone. Wonder if others have had this problem. I also tend to like my strip side slightly more done than the tenderloin side, so that presents issues of its own. So I rarely buy Porterhouse, but I'll be happy to order it at a steak house that knows what they're doing better than I do. :) John - Glad your meal worked out. My guess is your "pretty ok" is "pretty excellent" by most people's standards. Interesting about your eel concoction. MC@H mentions using fish sauce to mimic some of the nuances of aged steak, but I don't recall if they marinate it for a while, or how long. Unfortunately I can't locate that cookbook (or much of anything cooking related) to look it up, as my kitchen is still not back together....See MoreQuestion about flat irons
Comments (8)Yes and no. I had a CHI (not adjustable temp) for a long time and really liked it. Of course, it died the day my hair was cut to a pixie. I needed another flat iron - right - now - and the closest stores didn't have high end ones so I grabbed an Andis 1" ceramic iron. It's adjustable temp (I leave it on high and my hair isn't damanged, ymmv) and the same size as my CHI. I figured if it was terrible I'd replace it. It works the same and is great. No need to buy something more expensive. That said, my sister has a inexpensive flat iron, adjustable heat and all, I think is terrible. (Con Air I believe) If what you're doing works for you, why did you want to switch? Were you looking for something faster? I use mousse on my hair, but I can get it to curl without while using a flat iron. For the look I want, the hold is better with product. I currently curl my hair with one. one I have - Andis 1" Joanie - You can actually straighten or curl your hair with one. If your hair is longer it gives a different look than a curling iron....See Moreplllog
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