that's fine. that steak got what was comin to it. the quality of the steak usually does not determine the best cooking method, but the cut does. as i'm never fond of long descriptions, here's a chart. i really like this chart. it's huge!
the one thing I'll disagree with on that chart is flank being cooked in liquid. FUCK THAT NOISE. Marinade, yes! But then you grill or broil that son of a bitch and get a nice sear on it. DO NOT FUCKING BRAISE A FLANK I WILL FUCKING MURDER YOU.
my budget makes it a choice between buying nicer meat or nicer beer
chose the latter
Find your local Costco warehouse and get a membership.
Do this now.
My local Costco has awesome meat and it's damn cheap. I can get freshly-butchered beef tenderloin for $9/lb, usually. Most i've seen it is $12. They usually have a good selection of t-bones and strips too. You'll be buying multiple pieces in a package, so freeze the rest. Get the ziploc bags that you can suck the air out of with the little pump and save those babies for a rainy day.
Good beef cheap. and they sell beer too. so there you go.
there's no excuse for crap beef. I'd rather have a well-cooked steak and room-temperature water than a six-pack of Smithwick's and shoeleather.
the one thing I'll disagree with on that chart is flank being cooked in liquid. FUCK THAT NOISE. Marinade, yes! But then you grill or broil that son of a bitch and get a nice sear on it. DO NOT FUCKING BRAISE A FLANK I WILL FUCKING MURDER YOU.
yeah, that chart also mentions nothing of tenderizing either. great things come from beating some of those tighter cuts into submission.
Oh man, we heated up the leftovers from last night. I swear it tastes better now that the flavour has set in. This weekend definitely doing the cauliflower Friday or Saturday (maybe with a roast chicken) and I'd like to try one of the corn breads since I'm making chili Sunday.
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cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
HunterChemist with a heart of AuRegistered Userregular
edited October 2010
Fried turkey is delicious. It's just I prefer a traditional roast turkey on Thanksgiving.
I usually fry a turkey sometime around Christmas, or if I bag a big hen during hunting season I'll fry that in mid November for football watching food.
Putting the finishing touches on the two entrees for this first round.
I decided to do pulled pork, and Red Beans and Rice. Mainly because I'm already making Red Beans and Rice this weekend.
Now, here is the question. Who wants these? Keep in mind. If you say yes, I'd really prefer you make these BEFORE next Friday. WHich means you will take this recipe, buy everything, and cook it. Then write up your thoughts BEFORE 10/29.
And please, please, PLEASE FOLLOW THE INSTRUCTIONS EXACTLY.
He already sent me the savory and sweet cornbread recipes as well as zucchini bread and johnny cakes. Did he send you the sourdough recipe? Because I never got it.
He already sent me the savory and sweet cornbread recipes as well as zucchini bread and johnny cakes. Did he send you the sourdough recipe? Because I never got it.
Also Stale, I just noticed that your recipe for biscuits states baking powder without aluminum. The baking powder we have includes sodium aluminum sulfate. Can you tell me what effect the sodium aluminum sulfate has on the biscuits and why it's not desirable? Or were you never given an explanation why it's bad for the biscuits?
Also Stale, I just noticed that your recipe for biscuits states baking powder without aluminum. The baking powder we have includes sodium aluminum sulfate. Can you tell me what effect the sodium aluminum sulfate has on the biscuits and why it's not desirable? Or were you never given an explanation why it's bad for the biscuits?
I was always told the reaction between the aluminum sulfate and the acid from the buttermilk would affect the leavening.
Hmm..is it really supposed to be 1 TBSP of baking powder for 2 cups of flour? That seems excessive since it's usually 1 teaspoon per cup of flour. And as I understand it, usually less for recipes with buttermilk, not more.
but I'm still dubious on the no aluminum
it's just there as an acid salt to cause a delayed release of carbon dioxide, and if it doesn't use sodium aluminum sulfate, it's just using some other acid salt instead
but I'm still dubious on the no aluminum
it's just there as an acid salt to cause a delayed release of carbon dioxide, and if it doesn't use sodium aluminum sulfate, it's just using some other acid salt instead
entirely possible that back in the day, perhaps baking powder used something else with aluminum
entirely possible it's a folk-tale and has just been passed along
entirely possible it has no bearing at all. I just know it's what I use.
In very few cases I don't particularly care about the science behind something, this is one of them.
I'm trying to go through the breads this weekend and the other sides this coming week. I'll pass on this one because I hate beans so I know I won't make it.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited October 2010
ZUCHINI BREAD IN THE OVEN. [tiny]with what I just realise was only two cups of flour...... I was wondering why I had so much liquid left over to mix in......[/tiny]
Suggestions.
Put all the drys at the top of the list and and put mixing the drys at the beginning of the recipe. Also make it say add the sugar and oil rather than oil and sugar.
This way it becomes one of my favourite recipes, one that only requires a single measuring cup.
I figured out a secret lazy way of chopping walnuts, if they come in a package, just beat the shit out of it. Much quicker.
Also I threw a tablespoon of run in there. Just cause.
Also if you do want to have raisins in there and don't have a spare four hours I have found a good compromise is to throw the rasins in a cup, half fill it with rum then fill the rest up with hot boiling water and they are good to go in like half an hour.
You might also want to note that two cups of grated zuchini is roughly one zuchini (I had no idea and bought two and didn't use the second at all)
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited October 2010
Baking here is so complicated
It took me seven stores in Dangsan to find an eight inch cake pan. How is that possible? What the hell are they baking their cakes in here? Springform pans? Aluminum?
On the plus side, two blocks of unsalted butter only cost me 12,000 won. Tomorrow there shall be great bakering to be had.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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that's fine. that steak got what was comin to it. the quality of the steak usually does not determine the best cooking method, but the cut does. as i'm never fond of long descriptions, here's a chart. i really like this chart. it's huge!
"Think of it as Evolution in Action"
obviously I don't give a shit about blood
but this was like a 2 dollar steak on special because it was on expiration. I don't feel comfortable with blood in my expired raw meat
well, there's your problem bro
chose the latter
Find your local Costco warehouse and get a membership.
Do this now.
My local Costco has awesome meat and it's damn cheap. I can get freshly-butchered beef tenderloin for $9/lb, usually. Most i've seen it is $12. They usually have a good selection of t-bones and strips too. You'll be buying multiple pieces in a package, so freeze the rest. Get the ziploc bags that you can suck the air out of with the little pump and save those babies for a rainy day.
Good beef cheap. and they sell beer too. so there you go.
there's no excuse for crap beef. I'd rather have a well-cooked steak and room-temperature water than a six-pack of Smithwick's and shoeleather.
yeah, that chart also mentions nothing of tenderizing either. great things come from beating some of those tighter cuts into submission.
"Think of it as Evolution in Action"
"Think of it as Evolution in Action"
Peppers, onions, cheese, mushrooms, and chicken.
Garlic and parmesean on the crust.
mmmm mmmmmm
Plus! I make them so big I can only eat 1/2 of it. Leftovers! wheeeee
This is one of the big reasons we switched over to frying our bird each year. That and the turkey is done is less than an hour.
Only five more weeks...
Have enough batter left over for some egg/bacon crepes tomorrow morning.
fried turkey is where its at
Fried is for chumps who shun flavor in favor of LOOK, I'M FRYING!
I usually fry a turkey sometime around Christmas, or if I bag a big hen during hunting season I'll fry that in mid November for football watching food.
Secret Satan 2013 Wishlist
I decided to do pulled pork, and Red Beans and Rice. Mainly because I'm already making Red Beans and Rice this weekend.
Now, here is the question. Who wants these? Keep in mind. If you say yes, I'd really prefer you make these BEFORE next Friday. WHich means you will take this recipe, buy everything, and cook it. Then write up your thoughts BEFORE 10/29.
And please, please, PLEASE FOLLOW THE INSTRUCTIONS EXACTLY.
Also...send me sourdough, if you could please.
Because this cheddar cheese / beer soup was fantastic.
Heck yes
Also savory cornbread recipe please!
He already sent me the savory and sweet cornbread recipes as well as zucchini bread and johnny cakes. Did he send you the sourdough recipe? Because I never got it.
Nope, no breads for me
Guess he likes Poppa Bear better :winky:
The pulled pork can be done in a smoker, or a crock-pot. I'm including both methods.
The red beans and rice will require a good stock pot, and a crock pot.
I was always told the reaction between the aluminum sulfate and the acid from the buttermilk would affect the leavening.
I never questioned Grandma. I just accepted it.
I know it looks weird, but trust me on this one.
With a more reasonable 1.5 tsp, they have a tendency to settle and burn.
but I'm still dubious on the no aluminum
it's just there as an acid salt to cause a delayed release of carbon dioxide, and if it doesn't use sodium aluminum sulfate, it's just using some other acid salt instead
entirely possible that back in the day, perhaps baking powder used something else with aluminum
entirely possible it's a folk-tale and has just been passed along
entirely possible it has no bearing at all. I just know it's what I use.
In very few cases I don't particularly care about the science behind something, this is one of them.
Suggestions.
Put all the drys at the top of the list and and put mixing the drys at the beginning of the recipe. Also make it say add the sugar and oil rather than oil and sugar.
This way it becomes one of my favourite recipes, one that only requires a single measuring cup.
I figured out a secret lazy way of chopping walnuts, if they come in a package, just beat the shit out of it. Much quicker.
Also I threw a tablespoon of run in there. Just cause.
Also if you do want to have raisins in there and don't have a spare four hours I have found a good compromise is to throw the rasins in a cup, half fill it with rum then fill the rest up with hot boiling water and they are good to go in like half an hour.
You might also want to note that two cups of grated zuchini is roughly one zuchini (I had no idea and bought two and didn't use the second at all)
Satans..... hints.....
It took me seven stores in Dangsan to find an eight inch cake pan. How is that possible? What the hell are they baking their cakes in here? Springform pans? Aluminum?
On the plus side, two blocks of unsalted butter only cost me 12,000 won. Tomorrow there shall be great bakering to be had.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
approval all around, espescially from the wife, who loves grits
my daughter said they were "the tastiest thing she ever tasted"
THANKS STALE
Jigrah: I'm trying my best to get them out today. Once we get back from the mall, I'll sit down and get these out.
MY mom used to make that all the time.
WE called it Bikini bread because I had speech problems.