• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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. -
my simplest game meal is a few packages of Jimmy Dean sage sausage, well browned, and
simmered with a chunked up smallish cabbage. Add butter, salt pepper... I haven't decided to add any herbs yet.
It's a lot quicker than my hunkie junk, also using the same sage sausage, but with one or two small yellow and red bell peppers, a bunch of sweet banana peppers diced... and a bunch of green tomatoes diced added in. Maybe one Hungarian semi-hot banana pepper, but I can't find them anymore, nor even the seed....
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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.
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.
That looks atrocious.
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Screw that shit!! Beef and Rice LRP is the way to go.! Traded all those C-rations with cigarettes to get these babies. Glad I was not a smoker.?
The ration’s final 11 ounces (310 g) weight was a compromise between the original packet’s target weight of 5 ounces (140 g) and the base 1 pound (0.45 kg) target weight of the larger experimental Meal, Ready-to-Eat, Individual (MRE-I), a forerunner of the later MRE.
LRP rations of the mid-1960s were packed in a large cardboard box of twenty-four meals in eight varieties: 1) Beef hash, 2) Beef and rice, 3) Beef stew, 4) Chicken and rice, 5) Chicken stew, 6) Chili con carne, 7) Pork and scalloped potatoes, and ? Spaghetti with meat sauce. Each meal came in a tinfoil packet covered with olive-drab cloth, with a brown-foil accessory packet.
Since the LRP ration needed water to be hydrated before eating more water had to be carried or consumed if the ration was eaten dry. This defeated the purpose of the weight reduction. Water had to be carried extra for the ration or used locally. Of course local water in the tropics of Asia was a bad idea so iodine tablets had to be used to make the water safe. Because of these drawbacks production was limited and the ration issued to SOF troops. The LRP was used until the 80s when the MRE became the standard ration.
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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.
That looks atrocious.
That looks atrocious.
Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well. I’m always good with honest uncensored feedback though.
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That looks atrocious.
Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well. I’m always good with honest uncensored feedback though.
Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well. I’m always good with honest uncensored feedback though.
How true. People who don't try new things miss out on a world of interesting experiences in our case here new GAMEDAY or anyday meals and a lot of things that go along with it.......including me In the past maybe 10 (+/-) years my wife and I have expanded our culinary world -and- cookbook collection !
This has led us to try new things and dishes some from scratch and shared them with guests and I have shared here and in my friends email list which has 20+ friends and ncludes several people here (anyone is welcome). I also enjoy looking at everybody else's comments, pictures and recipes.
So try something new or different and bon appetit !
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That looks atrocious.
Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well. I’m always good with honest uncensored feedback though.
Lol it was fantastic. Most of my feedback on multiple cooking sites was positive on the plating as well. I’m always good with honest uncensored feedback though.
It looks fantastic and droolworthy
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Well it's time to get some GAMEDAY food ideas for the upcoming final NFL games and some anytime wintertime nice warming soups, stews and of course my favorite casserole dishes !
Hmmmmm, some new and maybe favorite old dishes , I have a few and.......
Well it's time to get some GAMEDAY food ideas for the upcoming final NFL games and some anytime wintertime nice warming soups, stews and of course my favorite casserole dishes !
Hmmmmm, some new and maybe favorite old dishes , I have a few and.......
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Well it's time to get some GAMEDAY food ideas for the upcoming final NFL games and some anytime wintertime nice warming soups, stews and of course my favorite casserole dishes !
Hmmmmm, some new and maybe favorite old dishes , I have a few and.......
Yes..... and I will have to try the classic french onion soup !
....... edit, I already have the recipe ready to go. Looks nice !
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