posted by Laley23I usually cook the bacon halfway before wrapping it. Gotta be quick though, cause its hot to the touch when wrapping lol. But that helps the bacon get crispy while keeping everything else from getting overdone.
Ditto
So saw a deal for some Waygu beef (Kobe)....I've had it a few time before, and thought it was nothing special (much less for the price).
Anyway, I bought 3 - 6oz steaks for like $150, and got 4 - 4oz steaks for free. With shipping and handling, still like $80/lb all in - roughly $30 for a petite 6oz steak. A little cheaper than a steakhouse, but you'd never have convinced me this was high quality beef.
Again, I've had way better. Will see how the others go, but completely unimpressed with Kobe beef. IMO, my go-to dry-aged choice for $20-$25/lb still blows it away.
Also didn't have a great experience with Omaha steaks, at least what I bought. My local store isn't bringing in my steaks anymore (which were my all-time go-to favorites).
Wondering if I'm not thawing these things wrong and it's messing up the taste.
How are you thawing it?
microwave for 5 minutes.
posted by QuakerOatsHow are you thawing it?
1-2 days in the fridge. But thinking I should take the plastic off. The ones I used to get from the store shipped and sold the same way, but they were always as good as I got from a restaurant. So I really don't think it's anything other than the meat itself.
Obviously won't buy again....possibly I'm tasting a little freezer burn. These came frozen solid in dry ice. Same with Omaha steaks, just tasted a little off.
posted by justincrediblemicrowave for 5 minutes.
Yikes
Also recently got an air fryer. Outstanding job of cooking chicken breast and steak (almost as good as the grill).
Fast, easy and easy clean-up. Definitely a winner if cooking for just 1-2 people.
Looking forward to experimenting. Found a bbq rub for the chicken on the internet that worked pretty well. I hear some people have successful used wood chips for smoking/flavoring as well.
posted by gutAlso recently got an air fryer. Outstanding job of cooking chicken breast and steak (almost as good as the grill).
Fast, easy and easy clean-up. Definitely a winner if cooking for just 1-2 people.
Looking forward to experimenting. Found a bbq rub for the chicken on the internet that worked pretty well. I hear some people have successful used wood chips for smoking/flavoring as well.
Air fryer is tremendous. Once you get the timing/temp on the meats down, its tremendous. Not having to go outside in the 3-4 super cold months is awesome.
I recently made some spicy "fried" chicken breasts for sandwiches, outstanding. Also makes some of the best/quickest veggies. The only problem with it is the size. Can really only do enough for 2-4 people depending on dish and its obviously not great if you want to do all 3 portions of the meal in it because of timing.
posted by QuakerOats
Yikes
Too long?
Decided to have steak for dinner. Delicious.
Anyone have any good ham recipes? We bought a whole hog a while back and have a ton of ham in the freezer.
posted by justincredibleAnyone have any good ham recipes? We bought a whole hog a while back and have a ton of ham in the freezer.
I usually mix together whatever seasoning I want on it in a bowl. Then throw the ham in the trash because its a garbage meat and use the seasoning on a cut of steak or chicken.
posted by Laley23I usually mix together whatever seasoning I want on it in a bowl. Then throw the ham in the trash because its a garbage meat and use the seasoning on a cut of steak or chicken.
This recipe looks pretty good, I might make it for Thanksgiving.
https://www.campchef.com/recipes/smoked-mustard-and-brown-sugar-ham/
posted by justincredibleToo long?
If it is a good cut of meat, or chicken or fish I never want to thaw it in the microwave because it is so uneven and can actually start to cook parts of it etc... you can end up with partly frozen/partly thawed/partly cooked....before you cook it. If I need to thaw a steak and assuming it is vacuum sealed in plastic I put it in a container of hot water and let it thaw (semi) naturally; it takes an extra 15-20 minutes depending on size, but avoids the unevenness of what the microwave can do.
The only meat that is ok to thaw in the microwave is ground.
My wife's parents are now in their late 70's and have passed the torch. The last few years I have been doing a standing rib roast for Christmas. Last year I dry aged it just under 7 days. It was excellent. Thinking of aging it longer this year. Just add some broth and at the end of the cook strain and great au jus.
Just sliced up my pickled beef tongue. I soaked the whole tongue for 48 hours before slicing in the pickling mixture. Poured some out on the sliced pieces and will let set for a few more days in the fridge. My wife will not touch it and my kids when they were at home thought it was gross. My family used to make this when I was growing up. Dad would often have a jar of them in the fridge. I used to grab a slice for a snack. I occasionally make some for myself as an adult. Takes me back.
can't see the pics ??
made my spin on good ol sausage and fried taters last night. helps to have a nice old seasoned iron skillet
What kind of sausage?
local places rittenbergers meat
posted by justincredibleWhat kind of sausage?
Back in the day, this was funny
Mrs. Zunardo started to make chicken burritos last night, then she realized we didn't have any nacho cheese, so she threw in some shredded mozzarella. That mozzarella flavor made an interesting combination with the Mexican spices, and in a very good way. I told her she needs to start a new fusion taco stand.
Was watching this Israeli chef Yotam Ottolenghi on the Today Show yesterday, he had some interesting skillet dishes with spinach, sweet potatoes, and Middle Eastern spices. He took the sweet potato peelings, sauteed them in butter, salt, and pepper, then put them on salads. Wouldn't mind going to one his restaurants.
took advantage of the nice weather and grilled pork chops
