• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Giant Eagle one of our favorite meat ? places along with the really nice Italian food place in Boardman and also Austintown Ohio Rulli's Bros Market.
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
You are correct on what you have said. Every state has their own beef council or association plus others like the certified angus beef here, there a some big ones around texas and ALL have rating systems and of course recipes !
I've been busy here lately but can answer any other things you might have later this weekend. My favorite ? I like this one:
Actually I believe the Certified Angus Beef Organization is Nationwide, even world wide.
Maybe there are other certifying bodies, but they would not be Certified Angus Beef.
The thing you posted here seems similar. Not sure how they really differ.
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Well Saturday's GameDay food is my new and best ever steak sandwich which comes with a side of decent fries from the Longhorn Steakhouse about 1.5 miles from our house.
The Shaved Prime Rib Sandwich $12.99 not cheap but delicious cut in half can make two nice snacks! Prime rib, mushrooms, onions, melted cheese, ummmmm.
Shaved Prime Rib Sandwich 1040 calories for you health nuts.
Well Saturday's GameDay food is my new and best ever steak sandwich which comes with a side of decent fries from the Longhorn Steakhouse about 1.5 miles from our house.
The Shaved Prime Rib Sandwich $12.99 not cheap but delicious cut in half can make two nice snacks! Prime rib, mushrooms, onions, melted cheese, ummmmm.
Shaved Prime Rib Sandwich 1040 calories for you health nuts.
Well along with the steaks and for a Saturday GAMEDAY take out meal from the Longhorn Steakhouse I had on here September 8, 2018.
Gip this one's for you,. Bon appetit !
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Paella is a Spanish rice dish that is characterized by its use of saffron to give its yellow color and unique flavor. While the most common version of the dish is covered in shrimp and mussels, traditional paella is made with chicken, rabbit, rice, and vegetables. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but most Spaniards consider it to be a dish from the Valencian region. Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means "frying pan" in Valencia's regional language.
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Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
Im going to have to have lamb again this weekend since it worked so well for the Steelers game. A Morrocan style tomato Shlada salad with mint tahini dressing, parm crisp with olive tapenade , goat Brie and pine nuts. Main course Morrocan spiced lamb chops with a turnip and radish hash and a mint chermoula sauce.
You're hired!
Leftovers today from the best Thai restaurant in all of Texas. At least that's what our Secretary of State proclaimed.
A lil of the below followed by Curries.
Mine... pork panang. Perfect heat level for me.
The wife's... chicken green. Hotter... like my wife.
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Jalapeño butter injected turkey breast fresh out of the smoker. Delicious ? I have 6 pork butts still going probably another 2 hours before rest and pull.
Jalapeño butter injected turkey breast fresh out of the smoker. Delicious ? I have 6 pork butts still going probably another 2 hours before rest and pull.
I occasionally go back in time here to look for recipes or ideas for something new and found this gem from our master big time griller jcam on November 11, 2018. Grilled turkey breast anyone ?
Hey we might have some big time GAMEDAY meals coming up soon.
GO BROWNS and bon appetit !
........edit, you have to hit the sizzling link on this one, oh yeah !
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Damn... that turkey looks good...
... but I'm still jonesing for that lamb.
Pork Butts...
I braise them using a Mexican Pork recipe I found a long time ago in an issue of Cuisine at home. Never fails...
The pork dry rub mix is there plus recipes for sides including black beans, salsa verde and Chipotle-Adobo sweet potatoes that are absolutely killer.
Only thing I don't follow is the banana leaf thing... any good cast-iron dutch oven with a heavy lid will do...
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
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Attended a Kiwanis meeting Tuesday (via Zoom). The program was a guy from Certified Angus Beef. What do you think of that product? They are headquartered in Wooster.
And by the way.....he described his business as akin to like Uber.....a huge transportation company that does not own a single vehicle....or Air B&B...a huge accommodations company that does not own a single unit to stay in. Certified Angus Beef does not own a single head of cattle or sell a single pound of beef. They are simply a certification organization. They do, however, have a Culinary school however which trains people in proper preparation methods of Certified Angus Beef.
Since you profess to be our resident connoisseur what say you?
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
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Well I am a common sewer of fine food
Well I am a common sewer of fine food
Marvin, you've come to the right place. So how've you been lately ? Watch any exciting football ?
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I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
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Well I am a common sewer of fine food
Marvin, you've come to the right place. So how've you been lately ? Watch any exciting football ?
-
I'm just a beef connoisseur. "Certified Angus Beef" sounds nice, but doesn't mean much. angus beef- because the way the cattle are raised may make it easier to get a higher grade- but US Choice or Prime is what matters. Then you get into a whole 'nother realm of 95% grocery stuff doesn't even rate- dry aged as opposed to wet aged that's top shelf restaurant grade.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is 14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss. We're talking almost fork tender. $$$. Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.
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It's just one of many groups out there. Here's one of the charts I like to refer to on cuts and grades, the "main three". I know what I want on my grill.
Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is 14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss. We're talking almost fork tender. $$$. Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.
Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is 14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss. We're talking almost fork tender. $$$. Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.
Oh yes the good stuff like fine wines or cheese or spirits or beer or in my case premium handmade cigars. When it comes to beef I like to refer to the USDA BEEF GRADES there are EIGHT GRADES but I also stick with the top three and a good butcher and meat store. Bon appetit and enjoy a good beverage and a good after dinner cigar !
There are eight different USDA beef grades: prime, choice, select, standard, commercial, utility, cutter and canner. Prime being the highest beef quality and canner being the lowest. When talking steaks the focus is on prime, choice and select. The main criteria that the USDA used when grading beef are intramuscular fat and the maturity of the beef. Color and texture of the beef are also taken into consideration when grading beef.
What is intramuscular fat and why is it important? Intramuscular fat, also known as marbling, is the dispersion of fat within the beef. The grade is judged by the amount and dispersion of fat in the ribeye, which is cut between the 12th and 13th rib. It is important because the marbeleization is responsible for giving the beef its tenderness and boost of flavor. Simply put, the fat is where it’s at! If you want to put this theory to the test, check out our steak taste test experiment, where we taste test the different beef grades.
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Yes-we're on the same page. The "gold standard"- if you can afford it, or even find it- is 14-21 day dry aged prime beef. Not only is "prime" beef only around 6% of all cows. Then hanging it to let it naturally tenderize results in even further weight loss. We're talking almost fork tender. $$$. Some folks (including me) think it gets too weird if you overdo it. One of my pals has a contact in a butcher store up in Wisconsin. We'll age that beef as long as you want me to- if you pay for it in advance. Six week aged beef is just too much of a good thing. MHO.
Oh yes the good stuff like fine wines or cheese or spirits or beer or in my case premium handmade cigars. When it comes to beef I like to refer to the USDA BEEF GRADES there are EIGHT GRADES but I also stick with the top three and a good butcher and meat store. Bon appetit and enjoy a good beverage and a good after dinner cigar !
There are eight different USDA beef grades: prime, choice, select, standard, commercial, utility, cutter and canner. Prime being the highest beef quality and canner being the lowest. When talking steaks the focus is on prime, choice and select. The main criteria that the USDA used when grading beef are intramuscular fat and the maturity of the beef. Color and texture of the beef are also taken into consideration when grading beef.
What is intramuscular fat and why is it important? Intramuscular fat, also known as marbling, is the dispersion of fat within the beef. The grade is judged by the amount and dispersion of fat in the ribeye, which is cut between the 12th and 13th rib. It is important because the marbeleization is responsible for giving the beef its tenderness and boost of flavor. Simply put, the fat is where it’s at! If you want to put this theory to the test, check out our steak taste test experiment, where we taste test the different beef grades.
Oh yes the good stuff like fine wines or cheese or spirits or beer or in my case premium handmade cigars. When it comes to beef I like to refer to the USDA BEEF GRADES there are EIGHT GRADES but I also stick with the top three and a good butcher and meat store. Bon appetit and enjoy a good beverage and a good after dinner cigar !
1) I can tell what prime beef is just by looking at it in the meat counter- on by what you said about marbling. It gets tougher in the rare event the aged stuff actually gets put out there for sale.
2) I'm a cigar wimp. Give me a Macanudo crystal cafe.
PS- I should mention. The taste test mentioned salting- which I highly recommend. Dayton's nationally recognized Pine Club's steaks are 14 day wet aged top choice. In a weak moment- a former Assistant manager gave me a bottle of their seasoning- that I managed to closely replicate, no need now. Indianapolis' St. Elmo's equally renowned steak joint (Payton Manning had the key to the private dining room) started selling their steak seasoning- which is mighty close to the Pine Clubs.
PPS- and I also should mention. If you're ever down Tampa way- DO NOT hesitate to get a reservation to Bern's Steakhouse. Not only is the cow of supurlative excellence, they also have (for us winos) the largest collection of wines to go with your steak in the world. This list resembles a small telephone book, or you can avail yourself to 150 wines by the glass.
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Brunch before the game yesterday. Sous vide green Chile and adobo egg bites with ranchero sauce and crema. A griddled chorizo hash of sugar free chorizo, poblano, red bell pepper, daikon radish , onion, spinach and cilantro. Served with fried tomatillos topped in avocado. Crazy good and keto of course.
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"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970.
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