cute fuzzy bunny
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Thats funny!
I remember some movie that takes place in the future, forget which one. The main characters were having a chat and in the background you can hear the news reporter on the tv saying "a major breakthrough in weight loss has just been made. Scientists have proven that eating more healthy foods in smaller quantities and working out moderately is proven to help you lose weight and feel better. More at 11..."
You folks looking at buying large hunks of cow should consider those 'tougher' cuts. Not only are they cheaper, I prefer them on the occasions I eat meat. Chuck is probably the most underrated cut of meat, just dont overcook it. A chuck eye steak (if you can find it) has the appearance of a small rib eye. Rubbed with garlic, salt and pepper and grilled rare to medium rare has one of the best beef flavors. Even a regular chuck steak (and I get them at 2.28/lb here) treated the same way is pretty tasty.
Braised as a pot roast, chili, beef stew the forequarter is pretty good. If you can get short ribs, rub them with horseradish and braise them for several hours...the horseradish mellows out sweet like garlic...or look up a recipe for korean short ribs. Day before yesterday I pounded out some flank and made braciole...stuffed with italian bread crumbs, garlic, eggs and parmesan, then braised in a homemade tomato sauce. Slip a brisket into a mix of barbecue sauce, beef stock and whiskey and simmer until fork tender...shred and make sandwiches.
Shoot, now I have to go buy a brisket. Somebody got me going on chicken wings last week.
I remember some movie that takes place in the future, forget which one. The main characters were having a chat and in the background you can hear the news reporter on the tv saying "a major breakthrough in weight loss has just been made. Scientists have proven that eating more healthy foods in smaller quantities and working out moderately is proven to help you lose weight and feel better. More at 11..."
You folks looking at buying large hunks of cow should consider those 'tougher' cuts. Not only are they cheaper, I prefer them on the occasions I eat meat. Chuck is probably the most underrated cut of meat, just dont overcook it. A chuck eye steak (if you can find it) has the appearance of a small rib eye. Rubbed with garlic, salt and pepper and grilled rare to medium rare has one of the best beef flavors. Even a regular chuck steak (and I get them at 2.28/lb here) treated the same way is pretty tasty.
Braised as a pot roast, chili, beef stew the forequarter is pretty good. If you can get short ribs, rub them with horseradish and braise them for several hours...the horseradish mellows out sweet like garlic...or look up a recipe for korean short ribs. Day before yesterday I pounded out some flank and made braciole...stuffed with italian bread crumbs, garlic, eggs and parmesan, then braised in a homemade tomato sauce. Slip a brisket into a mix of barbecue sauce, beef stock and whiskey and simmer until fork tender...shred and make sandwiches.
Shoot, now I have to go buy a brisket. Somebody got me going on chicken wings last week.