BarnBuster
Virtually Unknown Member
Prime Rib vs. Ribeye: Do You Know the Difference Between Cuts of Beef?
Both will make Ladd very happy.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
drsaltzman
Well-Known Member
I haven’t eaten beef, pork or lamb in a looooong time. Since 2013.
There’s two things I occasionally get a hankering for:
Some top shelf salumi/charcuterie … or a grilled hangar steak.
Fennel pollen salami and fresh cherries in the summer … mmm.
Ribeye, porterhouse, NY strip, filet mignon … you can have ‘em.
They’re just for meat addicts.
But a hangar steak? Delicato é delizioso!
There’s two things I occasionally get a hankering for:
Some top shelf salumi/charcuterie … or a grilled hangar steak.
Fennel pollen salami and fresh cherries in the summer … mmm.
Ribeye, porterhouse, NY strip, filet mignon … you can have ‘em.
They’re just for meat addicts.
But a hangar steak? Delicato é delizioso!
Picanha is my favorite. I have one frozen. I should defrost it.
xtsho
Well-Known Member
Guilty
xtsho
Well-Known Member
Was at the store and walked by the Top Ramen. I thought to myself that it sounded good but not that garbage in the plastic cellophane package.
I used a pork based broth with bones from some bone in pork shoulder I bought to make more sausage. I made some alkaline noodles. I didn't follow any rules on ingredients and just used some items I already had on hand. I guess there really aren't any rules as it mostly about the broth and noodles.
Some onion flower buds and Pak Choy from the garden. I pulled some dumplings I made from the freezer and a piece of Char Sui. I made some Ramen eggs but by the time I thought of them I didn't have enough time so they only marinated for a few hours. They were still good. They were not as runny as some use but I don't like them that way as I prefer them to be more of a thick pudding consistency and not run into the broth.
The broth turned out extremely clear and delicious. Just the pork bones I left some meat on, star anise, onion, ginger, garlic, and black peppercorns that simmered overnight and finished off with some fish sauce. I thought about going with a Japanese style broth but I prefer a Vietnamese style or a spicy Korean type broth. The lady prefers a more traditional Pho style broth so I went with that. It was good but a little gochugaru would have made it better.
I used a pork based broth with bones from some bone in pork shoulder I bought to make more sausage. I made some alkaline noodles. I didn't follow any rules on ingredients and just used some items I already had on hand. I guess there really aren't any rules as it mostly about the broth and noodles.
Some onion flower buds and Pak Choy from the garden. I pulled some dumplings I made from the freezer and a piece of Char Sui. I made some Ramen eggs but by the time I thought of them I didn't have enough time so they only marinated for a few hours. They were still good. They were not as runny as some use but I don't like them that way as I prefer them to be more of a thick pudding consistency and not run into the broth.
The broth turned out extremely clear and delicious. Just the pork bones I left some meat on, star anise, onion, ginger, garlic, and black peppercorns that simmered overnight and finished off with some fish sauce. I thought about going with a Japanese style broth but I prefer a Vietnamese style or a spicy Korean type broth. The lady prefers a more traditional Pho style broth so I went with that. It was good but a little gochugaru would have made it better.
Carnitastaco
Well-Known Member
Guess.
Justin-case
Well-Known Member
Guacamole
drsaltzman
Well-Known Member
Chicken finger Parmagiana.
Purple broccolini.
Purple broccolini.
Needs more onion and a few radish but still, I'd eat that!!
manfredo
Well-Known Member
and a nice glob of sour cream ....Looks great though!!
tkufoS
Well-Known Member
Carnitas ?
xtsho
Well-Known Member
You can call yourself a meat addict when one of your hobbies is playing with meat.
Some pepperoni. I was going to use some 19mm collagen casings but I still had some natural hog casings I needed to use up so I used those. It made for a larger diameter but it tastes the same and it will be better for using on pizza. I have a Coppa I'm curing right now that I'll be putting in the smoker in about 10 days as well.
Some pepperoni. I was going to use some 19mm collagen casings but I still had some natural hog casings I needed to use up so I used those. It made for a larger diameter but it tastes the same and it will be better for using on pizza. I have a Coppa I'm curing right now that I'll be putting in the smoker in about 10 days as well.
BarnBuster
Virtually Unknown Member
How Much Does a Cow Cost?
Should you buy a cow? Here'a how the price of beef per pound compares to the grocery store, and when purchasing a side of beef worth it.
420God
Well-Known Member
Those prices listed are double what I pay in Wisconsin.How Much Does a Cow Cost?
Should you buy a cow? Here'a how the price of beef per pound compares to the grocery store, and when purchasing a side of beef worth it.thekrazycouponlady.com