Happy Birthday To Our Favorite Bear!!

420God

420God

Well-Known Member
cannabineer said:
Here is the meat I grilled yesterday. I paired it with Annie's Epic Cheese Sauce; recipe below.
The tri-tip was a snowstorm of meaty beauty. The ribeye tasted better though, more bright meat yes in there. A favorite J-knife as a scale object; 6-inch blade.

The sauce:
1 part salted butter
2 parts heavy whipping cream
1 to 2 parts blue cheese (I'm currently using a chunk of Trader Joe's Roquefort)
1 1/2 parts sharp white Cheddar
Swiss cheese to adjust texture
Combine over LOW heat and stir until melty-smooth. Use at once; this sauce doesn't do well reheated.

View attachment 4338272
Click to expand...
Those look great! I wish my cows had marbling like that.
 
DustyDuke

DustyDuke

Well-Known Member
cannabineer said:
Here is the meat I grilled yesterday. I paired it with Annie's Epic Cheese Sauce; recipe below.
The tri-tip was a snowstorm of meaty beauty. The ribeye tasted better though, more bright meat yes in there. A favorite J-knife as a scale object; 6-inch blade.

The sauce:
1 part salted butter
2 parts heavy whipping cream
1 to 2 parts blue cheese (I'm currently using a chunk of Trader Joe's Roquefort)
1 1/2 parts sharp white Cheddar
Swiss cheese to adjust texture
Combine over LOW heat and stir until melty-smooth. Use at once; this sauce doesn't do well reheated.

View attachment 4338272
Click to expand...
The meat looks quality especially the left piece, did you breed the catttle or can you buy it like that. I haven’t seen meat like that since I was 19 and was in Japan and I ate beef from Kobe didn’t make it to Kobe just Tokyo and Osaka. Australia exports majority of its beef to Asia, unless you grow your own the quality is shocking these days. Very jealous and I noticed your a Japanese knife fan, I have been collecting them for a while I’ll post them when I get some time. I love a good piece of laminated steel
 
cannabineer

cannabineer

Ursus marijanus
DustyDuke said:
The meat looks quality especially the left piece, did you breed the catttle or can you buy it like that. I haven’t seen meat like that since I was 19 and was in Japan and I ate beef from Kobe didn’t make it to Kobe just Tokyo and Osaka. Australia exports majority of its beef to Asia, unless you grow your own the quality is shocking these days. Very jealous and I noticed your a Japanese knife fan, I have been collecting them for a while I’ll post them when I get some time. I love a good piece of laminated steel
Click to expand...
"Did you breed the cattle"
Whoa Nellie no!
This was in a local supermarket.

But the brief fantasy of me personally dominating a militia of gene-spliced kangaroos (a la Tank Girl) to wrangle 50 thousand head on my station that takes 4 days to ride across in 1 direction ... thanks for that

~wipes red dust from gunbelt~

since Osaka is right by Kobe I have no doubt you sampled the real deal
 
DustyDuke

DustyDuke

Well-Known Member
cannabineer said:
"Did you breed the cattle"
Whoa Nellie no!
This was in a local supermarket.

But the brief fantasy of me personally dominating a militia of gene-spliced kangaroos (a la Tank Girl) to wrangle 50 thousand head on my station that takes 4 days to ride across in 1 direction ... thanks for that

~wipes red dust from gunbelt~

since Osaka is right by Kobe I have no doubt you sampled the real deal
Click to expand...
Yeah it was a 6 day tour went with my folks 3 days in each city loved Tokyo . Would love to go back and do Japan my way.
I’ll take a photo of the meat at my supermarket and the prices your jaw may drop porthouse starts at $28 a kg that’s budget quality so like $14 a pound and scotch fillet is like $38 a kilo goes up from there. The Kobe bar, my father and I went to set us back $750 US dollars, back in 04 so who knows how much these days. I haven’t had meat like it since every time I see beef like that I get excited.
I’m thinking of getting 3 heifers just not sure on the breed yet, I’ve got the horses just need a gun belt and there’s a mob of kangaroos that come and go. So if I close squint really hard I can pretend.
I haven’t seen tank girl in years good flick. I think I might have it on vhs somewhere but don’t have a vhs player lol. I have a fair collection of sci-fi 70-90’s all got a bit lost after that imo.
 
cannabineer

cannabineer

Ursus marijanus
DustyDuke said:
Yeah it was a 6 day tour went with my folks 3 days in each city loved Tokyo . Would love to go back and do Japan my way.
I’ll take a photo of the meat at my supermarket and the prices your jaw may drop porthouse starts at $28 a kg that’s budget quality so like $14 a pound and scotch fillet is like $38 a kilo goes up from there. The Kobe bar, my father and I went to set us back $750 US dollars, back in 04 so who knows how much these days. I haven’t had meat like it since every time I see beef like that I get excited.
I’m thinking of getting 3 heifers just not sure on the breed yet, I’ve got the horses just need a gun belt and there’s a mob of kangaroos that come and go. So if I close squint really hard I can pretend.
I haven’t seen tank girl in years good flick. I think I might have it on vhs somewhere but don’t have a vhs player lol. I have a fair collection of sci-fi 70-90’s all got a bit lost after that imo.
Click to expand...
Shame y'all can't wear gunbelts in the Outback. Modern gun laws are crap.

Never know when the next Wombat of War will show up

 
curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
"Did you breed the cattle"
Whoa Nellie no!
This was in a local supermarket.

But the brief fantasy of me personally dominating a militia of gene-spliced kangaroos (a la Tank Girl) to wrangle 50 thousand head on my station that takes 4 days to ride across in 1 direction ... thanks for that

~wipes red dust from gunbelt~

since Osaka is right by Kobe I have no doubt you sampled the real deal
Click to expand...
Throw a few merino sheep in there for me, please.
 
racerboy71

racerboy71

bud bootlegger
cannabineer said:
Here is the meat I grilled yesterday. I paired it with Annie's Epic Cheese Sauce; recipe below.
The tri-tip was a snowstorm of meaty beauty. The ribeye tasted better though, more bright meat yes in there. A favorite J-knife as a scale object; 6-inch blade.

The sauce:
1 part salted butter
2 parts heavy whipping cream
1 to 2 parts blue cheese (I'm currently using a chunk of Trader Joe's Roquefort)
1 1/2 parts sharp white Cheddar
Swiss cheese to adjust texture
Combine over LOW heat and stir until melty-smooth. Use at once; this sauce doesn't do well reheated.

View attachment 4338272
Click to expand...
omg, that steak looks amazing.. i happened to luck into finding this new butcher on my new way home from work.. who knew trying to avoid city traffic on a friday evening could be so productive.. it's now my go to for special days and cuts of meat...
glad to hear you had a good day, i'm going to have to try that sauce one day..
 
UncleBuck

UncleBuck

Well-Known Member
happy birthday to my favorite bear who thinks "obama should be running from lions in fucked up africa" isn't a racist thing to say!
 
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