I once put some nice linen place mats and napkins in a neighborhood yard sale because the soft orange color did not go with my new dining room colors. A sweet elderly lady bought them and I was very pleased until she mentioned that she would use them for dusting and waxing her furniture.

Meat can sit out for 2 hours, longer if it was frozen to start.

But, wipe the blood off with a linen napkin? They've got to be kidding. Besides, you can use a paper towel if you want to get a good sear, or just let the cats lick it a bit (the dog tends to use his teeth).

There are rumors that Morton's in Annapolis (which is relatively new, I think) is trying to get out of its lease because business is bad. Has anyone heard anything about that? Even if Morton's is doing well, how many steakhouses does Annapolis need? Ruth's Chris, Lewnes, O'B Prime, Mortons...

This is the steak house that is opening in the new addition to the Towson Town Center. I believe they are a little behind the Cheesecake Factory and PF Chang in their construction schedule.

I know they've got to be kidding. Who in their right mind would use linen to sop up blood?

I'd take the thing home and cook it, personally. But, I'd probably cook it more well done than I usually like because of my phobia of food pathogens. I tend to also be more opportunistic than most...

"And he [Joseph of Arimathea] bought fine linen, and took him [Jesus] down, and wrapped him in the linen, and laid him in a sepulchre which was hewn out of a rock, and rolled a stone unto the door of the sepulchre." (Mark 15:46, KJV)

Forgive the religious intrusion ... but the set-up by EL, Lissa and Joyce W was irresistible! I do try not to preach to this choir, but in some places this answer to their question would get a rim shot from the drummer in the band.

Who in their right mind would use linen to sop up blood?

Martha Stewart, Assassin for Hire.

No, no, Owlie, the question was Who in their right mind ...

that steak in the pix def isn't raw. Am I missing something?

I eat steak rare and there's always blood coming out of it. I don't wipe it up with anything, except potatoes :)

Carey, I think the reason for wiping off a steak before cooking is to get a better sear on the meat. If there is liquid when it hits the pan, the steam prevents that nice brown crust from forming.

Just put it in the freezer for a week if you have doubts. That will kill anything and you can even eat it raw if you like.

I can't believe that this blog is going on about "blood". Not blood. Come on, you know that. Blood is drained from all slaughtered animals and big fish. I'm in the mood for a good rant but this isn't going to do it.

I just bought a rust colored shirt. When I wash it some red dye wil come out in the water. Does that make it blood, just because it's red? No. (Except in this case it does, because I made it out of the flesh of a hobo I caught stealing pies from my window sill.)

It's all about the myoglobin.

Myoglobin is a single-chain globular protein of 153 amino acids, containing a heme (iron-containing porphyrin) prosthetic group in the center around which the remaining apoprotein folds.
... and is the primary oxygen-carrying pigment of muscle tissues.

Myoglobin forms pigments responsible for making meat red. The color that meat takes is partly determined by the charge of the iron atom in myoglobin and the oxygen attached to it. When meat is in its raw state, the iron atom has a charge of +2 and is bound to O2, an oxygen molecule. Meat cooked well done is brown because the iron atom has a charge of +3, having lost an electron, and is now bound to a water molecule (H2O).

Not blood. Not blood. Not blood.

Think about it. There's a HUGE prohibition against consuming blood in kosher laws. Cooked or raw. So ... not blood! The color of meat varies depending in part on the amount of COLOR in it, not blood.

For a steak company to write that about blood and linen is beyond stupid.

The fact they say "remove excess blood" tells you they may not know as much about meat as they should. The juices in meat aren't blood. The blood is all drained after slaughter. The juice is myoglobin(it does make the meat red), not hemoglobin(blood).

I mean obviosly they dont have to say "sop up the excess myoglobin", but dont call it blood, not only does it sound unappetizing, but it's also incorrect.

I eat steak rare and there's always blood coming out of it. I don't wipe it up with anything, except potatoes

That works, but I prefer a nice crusty bread for this application.

That will mean I won't have to make the seven-zillionth trip to the supermarket this week because I didn't think ahead. ...

You don't think steak goes well with potato salad?

are all my posts from this morning gone? I don't see any. Very detailed myoglobin one too

A bunch popped up out of nowhere (to use the technical computer lingo) a few minutes later. EL

Is there potato salad left to go with the steak? And, if it was left would you still eat it what with all the people eating of it and sitting out time prior to returning to the pathogen free space of your kitchen? I'd toss it.

Carey -- that photo of a cooked steak was from the Stone River website (as was duly noted by EL in the accompanying photo credit). It wasn't meant to be a photo of the raw steak that was delivered to EL's office.

I too like to wipe up the blood and juice from my rare steak with bread. My dad taught me that from a young age.

Just passin thru- I was just at the Morton’s in Annapolis last night for their 1-year anniversary celebration, I didn’t hear anything about it.

There are rumors that Morton's in Annapolis (which is relatively new, I think) is trying to get out of its lease because business is bad. Has anyone heard anything about that? Even if Morton's is doing well, how many steakhouses does Annapolis need? Ruth's Chris, Lewnes, O'B Prime, Mortons...

Just wanted to chime in that the Morton's closing/trying to get out of its lease is just a rumor and untrue. Morton's Annapolis actually just hosted a one year anniversary celebration last night to honor the restaurant's first year in Annapolis, something that Morton's would not have done if the restaurant was going to be closing.

Myoglobulin still stains.

Freezing won't kill botulism.

Freezing won't kill botulism.

Kill-joy. Always looking for a way to ruin a good found-meat thrill. 8>)

High Five Owl Meat...well I didnt have to resort to Wiki for my answer, but you know. I'm just mad you were one post ahead of me...grrrrr

Good job FNW, I think you qualify as Food Nerd now.

M Hibou, I'm all for risk-taking, between consenting adults. And consent implies knowledge.

Who is "M Hibou"? I looked back through this whole topic and didn't spot a reference. Did I miss something?

Hal, isn't "hibou" French for owl?

Yeah, Hal, M Hibou is French for "Mr. Owl". I think I've called OMG that once or twice before, since he's signaled that he speaks some French.

It is, perhaps, an over-familiar pet name for one of our more eccentric participants, but he hasn't objected yet. (If he did, I'd stop, of course.)

Joyce W wrote: "Is there potato salad left to go with the steak? And, if it was left would you still eat it what with all the people eating of it and sitting out time prior to returning to the pathogen free space of your kitchen?"

My thoughts exactly. Any leftover potato salad is toxic for both reasons (not to mention the olives).

Growing up with a mother who had a microbiology degree, I was never allowed to eat the potato salad at a pot luck, much less any leftovers. She was always walking behind me at those events saying "don't eat that! it's been sitting out too long in the sun." "don't eat that! we don't know who made it and whether they wash their hands."

Hal, isn't "hibou" French for owl?

Yes, it seems that it is. I didn't know that before. Thanks, Dahlink!

J'aime M. Hibou. It has a nice ring to it, almost onamatapoetic. Will also answer to:
Señor Buho
Herr Eule
Signor Gufo
or
氏 フクロウ
just not Robert
8>)