quote:

Originally posted by bald1:

quote:

Originally posted by flashguy:

I've tried several brands of canned beef (none of which currently are stocked in my area supermarkets any more, for several years), but decided to try ordering the Hereford brand from the web. It is produced in Brazil, and is far and away more tasty than either Hormel or Armour. It would make fantastic hot beef sandwiches! It's not cheap, but it's definitely worth it. I know we're supposed to "Buy American", but the improvement in quality from this Brazil product will be an exception for me. I think I ordered it from Amazon (about $9.50 a can) but I see Kroger supposedly has it at about half that price.

Curious... ever try this stuff? If you're not a COSTCO member it can still be ordered mail order + 5% which is usually much cheaper than Amazon.

I have not. I'm not a Costco member. That product is in Beef Broth, not gravy. It would be suitable for soup or some other dishes, but I want the thicker gravy in my "stew".

flashguy

quote:

Originally posted by V-Tail:

quote:

Originally posted by bald1:

Curious... ever try this stuff? If you're not a COSTCO member it can still be ordered mail order + 5% which is usually much cheaper than Amazon.

I have never seen that in Costco. What is it? Consistency? Roast beef slices? Spam-like substance?

It's chunks of roast beef in broth.

quote:

Originally posted by flashguy:
I want the thicker gravy in my "stew".

That certainly is easily remedied.

Reverse seared prime grade NY strip and green beans

Halibut, pan seared and cooked, home made sour dough bread, mashed potatoes and creamed fresh spinach.

As to the above mentioned Costco canned Roast Beef, I like it and keep some on hand in the pantry. Oddly, not all Costco's stock it. My local OKC Costco does not. I have purchased some on road trips to the DFW area as well as in Tucson AZ. If you can buy it, try it.
.

I picked up the phone and ordered some takeout from my favorite local Italian restaurant. Meatball calzone and garlic bread.

Tonight will be a new "experiment". I found some large, bone-in, Country style ribs on sale a bought some. My plan:

(1) Apply my rub and let stand a bit.

(2) place ribs on trivet with one(1) cup of chicken broth in the bottom of my Instant Pot. Added Liquid smoke to the broth.

(3) Cook on high heat/steam for 35 minutes, and then let the steam off, and remove the lid.

(4) Add fajita mix(onions, red peppers, green peppers) to the top of the meat, along with 3 baking potatoes and a few okra pods.

(5) Lid back on, and high heat/steam for 10 more minutes, and let the steam come down on it's own(about 10-15 min), while it stays on the "keep warm" setting.

I have an ear of corn in the husks to be done in the microwave.



Wish me luck!!

Hungryman Turkey TV dinner. Went fishing today and got back late, so best option was to pop that in the microwave. That TV dinner is the only one that is even remotely edible.

Pork tenderloin at 325 on the BGE. Last 10 degrees, finished with 4 escobars honey bbq sauce.

Tri Tip and cabbage on the smoker
Green Beans
Watermelon for dessert

Filet mignon, grilled asparagus, roasted potatoes, and (unseen) breads sticks.

Carnitas Florentine:

Took some leftover carnitas, sautés in garlic And olive oil.

Then I added 2 bunches Of fresh spinach, salt, pepper, fresh basil, oregano and cooked it until the spinach was tender.

Then I add some cream and Parmesan cheese and cooked about 2 more minutes.

Delicious over penne.

quote:

Originally posted by Skins2881:
Filet mignon, grilled asparagus, roasted potatoes, and (unseen) breads sticks.

I guess I won’t post again in this thread.

That looks amazing!

Two nights ago I Sous Vided a couple of NY steaks for 2 hours at 142°. Right before we were gonna eat, my wife decided she would rather have a Polar Swirl from A&W. Okay, throw the steaks in the fridge, eat ice cream and wait a day. Last night I pulled them out, 142° for 1 hour and unseal. They were excellent with a side of Cole slaw.

Tonight was one of my wife's specialties, Japanese karaage (fried chicken).

Pieces of chicken thighs, marinated in sake and soy sauce with grated ginger and garlic, then using potato starch and a little flour for the coating. Eaten with "yuuzukoshou" spicy citrus pepper sauce or Japanese mayonnaise and Japanese rice, of course. The lettuce made a nice wrapper, when employing extra chopstick skills





As per usual, it goes really well with beer

Frank,

If I had someone cooking food like that for me, I would be big as a house!!!

You are very kind, my friend.

Well, being imprisoned certainly hasn't helped my dancer's physique

Really, thanks for the kind words. It's one of my favorites and it didn't make it to leftovers

Carne asada street tacos.

Tonight was another of my wife's recipes, butakimuchi (pork and kimchee). Thinly sliced pork, garlic, kimchee, scallions, beaten eggs (and ginger and tofu, but we were out).




Kimchee takes on a wholly different flavor profile, when cooked.

Sorry Frank. Gotta divert from the Japanese cuisine.

I started a thread last week about favorite bottled seasoning https://sigforum.com/eve/forums...935/m/7580096074/p/1
and Noah aka beancooker, who manages Mount Hope Wholesale, a purveyor of a variety of foods including spices and herbs, offered to send me a packet of his home spice rub recipe.

It arrived today and I used it on some flat iron steaks (yes Jesse aka skins2881, they are VERY tasty!).

It is an exotic mix with citrus overtones and a touch of heat using ingredients like Cyprus salt flakes, Piment D’Espelette, Aji Amarillo chili powder, lemon peel, milled Coriander, and ground Szechaun peppercorns among other things.

I brought the meat to room temperature and dusted it with Noah's spice blend to marinade a while.


Used a hot Stargazer cast iron pan to do the meat and a Cosori air fryer to roast baby potatoes. Added a small Caesar salad and a nice Merlot for accompaniment. Oh my!



Again my thanks to beancooker aka Noah for his generosity. :thumbsup:

And as an aside, as an old sod empty nester bachelor, the vintage Corelle dinnerware suits me just fine. lolololololololol

Bob, I’m super happy you liked the rub. I got lucky when I mixed it up. That said, I keep a stash of that on hand. When you get low, I’ll send you that, and a few other blends I have made. The ones I keep around are good. The ones that sucked, I never remade.

If I ever make it up to the badlands, We have to cook some steaks and taters. If Mrs. Cooker tags along, maybe some green veggies to suppress the bitching! lol