• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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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What's better before a GAMEDAY or any Sunday or just any cold winter day than a good bowl ? of homemade chicken soup ! I have picked a CHICKEN & WILD RICE SOUP this one is from Mr Food. Why Mr Food, well I like his easy well tested often economical and always delicious recipes that don't need much tweaking. So here it is. (and see below for the chicken noodle soup)
https://www.mrfood.com/Soup-Recipes/Chicken-and-Wild-Rice-Soup-202922W
SERVES 8 and 1 hr 45 MINUTES for that homemade smell and taste.There's nothing more warm and cozy than a big bowl of chicken soup. And when we're looking for a way to add even more heartiness to our bowls, noodles aren't the only option - wild rice is great too! Our Chicken & Wild Rice Soup is a warm-ya-up favorite that's full of flavor.
What You'll Need
- 1 (3- to 4-pound) chicken, cut into quarters
- 4 quarts water
- 2 tablespoons chicken base
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 2 onions, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-1/2-ounce) package cooked wild rice
What to Do
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Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except wild rice; bring to a boil.
- Reduce heat to low and simmer about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate chicken from bones, discarding bones. Add chicken pieces and rice to soup, heat for 5 minutes and serve.
Up Next:
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
For TexAG and all you soup aficionados out there here is a classic FRENCH ONION SOUP recipe that is good enough for company or Sunday or even a special GAMEDAY meal.
Definitely a restaurant quality soup from the stay at home chef, check
️ it out ! https://thestayathomechef.com/french-onion-soup
French Onion Soup is made the classic way with a delicious caramelized onion soup topped with a toasted baguette and gooey melted Gruyere cheese. This soup is a restaurant favorite
SERVES 4.....PREP TIME 10 MINUTES COOK TIME 1 HOUR TOTAL TIME 1 HOUR 10 MINUTES
★ INGREDIENTS......and see the notes below.2 tablespoons olive oil
6 medium yellow onions sliced
2 tablespoons butter
1 tablespoon minced garlic
8 cups beef broth
1/4 cup dry sherry (optional)
1 teaspoon dried thyme
1 teaspoon salt , or to taste
1/2 teaspoon black pepper , or to taste
Soup Topping8 slices french bread baguette
2 tablespoons olive oil
4 slices gruyere or provolone cheese
2 tablespoons grated parmesan cheese
★ INSTRUCTIONSHeat olive oil in a large pot over medium high heat. Add in onions and saute until tender, about 5 to 7 minutes. Reduce heat to medium low and continue to cook onions until caramelized and golden, about 15 to 25 minutes, stirring every 3 to 5 minutes.
Add in butter and garlic. Let cook until butter melts and garlic is fragrant, about 2 minutes.
Pour in beef broth and sherry (if using). Season with thyme, salt, and black pepper. Add more seasoning to taste. Bring to a simmer and continue to simmer over medium-low heat for 20-30 minutes.
While the soup is simmering, brush each slice of baguette with olive oil on both sides. Place on a baking sheet and toast in the oven underneath the broil setting until golden brown, about 2-3 minutes. Flip and toast the other sides.
Place 4 oven-safe bowls onto a baking sheet. Ladle soup into bowls. Place two slices of toasted baguette on each one. Top with a slice of grueyere cheese and finish with 1/2 tablespoon of parmesan cheese on each bowl.
Slide baking sheet carefully into the oven underneath the broil setting until cheese is bubbling and starting to brown, about 2-3 minutes. Watch closely as broil times may vary. Serve immediately.
★ NOTES
If you do not have oven-safe bowls, you can simply put your cheeses onto your toasted French bread slices and melt under the broiler to make little cheesy toasts. When your soup is ready to serve, ladle soup into regular soup bowls and top with your cheesy toasts.
WHAT BREAD IS BEST FOR FRENCH ONION SOUP?
We think that a good quality French baguette just can’t be beat in this recipe. However, any artisan bread should work, and we’ve even seen croutons used! The higher the quality of your bread or croutons, the better this will taste.
DRY SHERRY: OPTIONAL
The use of dry sherry is completely optional in this recipe. You can substitute with white wine if you simply don’t have access to sherry. You can also omit the alcohol entirely.
WHAT KIND OF BOWLS CAN I USE FOR INDIVIDUAL SERVINGS?
A broiler-safe and deep bowl is the name of the game with French Onion Soup. If you’ve never used your soup bowls under the broiler and they don’t say oven/broiler safe, you will want to find something else to use. We’re a big fan of the traditional soup crocks or large ramekins.
If you do not have oven-safe bowls, you can simply put your cheeses onto your toasted French bread slices and melt under the broiler to make little cheesy toasts. When your soup is ready to serve, ladle soup into regular soup bowls and top with your cheesy toasts.
MAKE-AHEAD INSTRUCTIONS:
You can prepare your soup earlier in the day or the night before and refrigerate. When you are getting ready to serve, reheat it on the stovetop and then proceed with toasting your bread and adding the cheese and broiling.
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I belong to a foodie group now that does a Chopped challenge monthly. In my first month in the group I was honored to win the monthly cover photo challenge. This is my first attempt at the Chopped challenge and I’m pumped to compete! This months “basket” is pork belly, instant grits, lemon lime soda and honey. Pondered Asian flavors but went southern. Pork belly burnt ends finished in a 7up BBQ sauce on a white cheddar and chive griddled grit cake with sweet and spicy fried green tomatoes and pickled red onion. Creamy grits inside the crispy cake with the rich melt in your mouth pork is decadent. The fried tomato and onions really complement the richness of the pork. To utilize my basket the pork belly was cubed and then marinated overnight in a diet 7up and soy with garlic solution. The bbq sauce is diet 7up based with sugar free ketchup, Worcestershire, Brown Swerve and spices including onion , garlic, red pepper , black pepper and a little allspice and ginger. Grit cake is instant grits with cheddar and chives stirred in. Refrigerated overnight in circular molds and then fried on the griddle until nice and crispy. Green tomatoes are breaded in instant grits mixed with red pepper and paprika, fried and brushed with honey. Lastly I quick pickled the red onion in vinegar , Swerve and some red pepper. Pretty tasty, I kept the belly keto so I can eat it. The rest goes to our daughter haha. The pork belly burnt ends and picked onion hit the spot watching the game tonight couldn’t help but think that we would have been there beating Buffalo had they called that hit on Higgins
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I belong to a foodie group now that does a Chopped challenge monthly. In my first month in the group I was honored to win the monthly cover photo challenge. This is my first attempt at the Chopped challenge and I’m pumped to compete! This months “basket” is pork belly, instant grits, lemon lime soda and honey. Pondered Asian flavors but went southern. Pork belly burnt ends finished in a 7up BBQ sauce on a white cheddar and chive griddled grit cake with sweet and spicy fried green tomatoes and pickled red onion. Creamy grits inside the crispy cake with the rich melt in your mouth pork is decadent. The fried tomato and onions really complement the richness of the pork. To utilize my basket the pork belly was cubed and then marinated overnight in a diet 7up and soy with garlic solution. The bbq sauce is diet 7up based with sugar free ketchup, Worcestershire, Brown Swerve and spices including onion , garlic, red pepper , black pepper and a little allspice and ginger. Grit cake is instant grits with cheddar and chives stirred in. Refrigerated overnight in circular molds and then fried on the griddle until nice and crispy. Green tomatoes are breaded in instant grits mixed with red pepper and paprika, fried and brushed with honey. Lastly I quick pickled the red onion in vinegar , Swerve and some red pepper. Pretty tasty, I kept the belly keto so I can eat it. The rest goes to our daughter haha. The pork belly burnt ends and picked onion hit the spot watching the game tonight couldn’t help but think that we would have been there beating Buffalo had they called that hit on Higgins
I belong to a foodie group now that does a Chopped challenge monthly. * In my first month in the group I was honored to win the monthly cover photo challenge. This is my first attempt at the Chopped challenge and I’m pumped to compete! This months “basket” is pork belly, instant grits, lemon lime soda and honey.
Pondered Asian flavors but went southern. Pork belly burnt ends finished in a 7up BBQ sauce on a white cheddar and chive griddled grit cake with sweet and spicy fried green tomatoes and pickled red onion. Creamy grits inside the crispy cake with the rich melt in your mouth pork is decadent. The fried tomato and onions really complement the richness of the pork. To utilize my basket the pork belly was cubed and then marinated overnight in a diet 7up and soy with garlic solution. The bbq sauce is diet 7up based with sugar free ketchup, Worcestershire, Brown Swerve and spices including onion , garlic, red pepper , black pepper and a little allspice and ginger. Grit cake is instant grits with cheddar and chives stirred in. Refrigerated overnight in circular molds and then fried on the griddle until nice and crispy. Green tomatoes are breaded in instant grits mixed with red pepper and paprika, fried and brushed with honey. Lastly I quick pickled the red onion in vinegar , Swerve and some red pepper. Pretty tasty, I kept the belly keto so I can eat it. The rest goes to our daughter haha. The pork belly burnt ends and picked onion hit the spot watching the game tonight couldn’t help but think that we would have been there beating Buffalo had they called that hit on Higgins
* I can see why in the colorful presentation department.
I now try and include a good picture with any recipe I put online or in my friends email group. A black and white recipe just doesn't have the same interest or appeal as a good picture..... which is. worth a thousand words, or bites !
I'm working on a few now.
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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.
I was just thinking about the USDA beef grading system and was wondering how it would compare with Kobe beef and the Wagyu beef which I have never tried before. I would be interested to hear from anyone else here has tried it and your impression of it. Kobe takes marbeling to a whole different level.
Kobe beef, "Tajima cattle"
Tajima cattle has a history dating back over 1,200 years ago, being written about in books at that time. Located north of Hyogo, Tajima is blessed with an optimal environment suited to raise Tajima cattle. A wide area of land is available for the cattle to roam in a stress-free environment where they have abundance of healthy grass and an ideally suited variable climate. In addition, the pure water is extremely important for raising the cattle, not to mention the wild mountain grass which contain indispensable herbs.
The grades of beef
Kobe beef is classified into grades of A, B and C with A being the highest, and also given a rating of 1-5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. They are also given a B.M.S. value which stands for “beef marbling standard.” It is the ratio of marbling that the beef has, and is graded on a scale of 1-12. At Ishida, the Choice Kobe beef course is always the best grade, grade A5 with the highest B.M.S. value, 10-12 Kobe beef. The higher the rank of the class of beef, the more the beef will have a luxuriously tender sublime melt-your-mouth feeling, and have a different succulent lightness and indescribable taste of umami. Relax in extravagance and savor each bite of luxuriously high-quality sumptuous Kobe beef at Kobe Beef Steak Ishida.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
A little more on our BROWNS BOARD beef and steak grillin' guide 101. Which is which and which is better eating........and what do they cost? I've always believed that outside of a few ranching countries the USA is the meat capital of the world.
And look where the USDA CHOICE fits in with the BMS GRADING SYSTEM like they say everything is relative. What steaks do you grill by grade, cut or price ? Do you tenderize, use steak sauce, seasonings or something else ?
Do you primarily do steak, chops, sausage, chicken, burgers, ? hotdogs, seafood, veggies or others on the grill ? And yes what's on sale is also a good choice !
Inquiring minds want to know.
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A little more on our BROWNS BOARD beef and steak grillin' guide 101. Which is which and which is better eating........and what do they cost? I've always believed that outside of a few ranching countries the USA is the meat capital of the world.
And look where the USDA CHOICE fits in with the BMS GRADING SYSTEM like they say everything is relative. What steaks do you grill by grade, cut or price ? Do you tenderize, use steak sauce, seasonings or something else ?
Do you primarily do steak, chops, sausage, chicken, burgers, ? hotdogs, seafood, veggies or others on the grill ? And yes what's on sale is also a good choice !
Inquiring minds want to know.
A little more on our BROWNS BOARD beef and steak grillin' guide 101. Which is which and which is better eating........and what do they cost? I've always believed that outside of a few ranching countries the USA is the meat capital of the world.
And look where the USDA CHOICE fits in with the BMS GRADING SYSTEM like they say everything is relative. What steaks do you grill by grade, cut or price ? Do you tenderize, use steak sauce, seasonings or something else ?
Do you primarily do steak, chops, sausage, chicken, burgers, ? hotdogs, seafood, veggies or others on the grill ? And yes what's on sale is also a good choice !
Inquiring minds want to know.
I've only had Kobe once- a long time ago in a high end restaurant in San Francisco. I have no idea what the grade of it was, but I wasn't terribly impressed. I'll look for the best grade that catches my eye. Sirloin can be iffy, but I picked up a nice 7 ounce one at Kroger's for $5.99 a pound. If I see prime or dry aged when I'm in expansive mood, I'll buy it. Our local boutique market Dorothy Lane always has some really great filet available- at the ouch! price of $36 a pound. (the occasionally have it on sale for $11 less) I'd be remiss if I didn't mention some Kroger's are offering shrink wrapped 14 day wet aged NY strips (10 ounce) at what works out to $20 a pound.
As to what I grill, it's steaks, rarely hamburgers, and occasionally barbecued pork chops or blackened prime rib. Yeah, I put that cast iron skillet right on top of the Weber, and heat it up to around 500 degrees.
Seasonings? I highly recommend both of these St. Elmos Amazon is trying to charge $9 bucks for it, but that's a rip off price, so shop around.
For a blackened steak- this can't be beat.. Blackened Steak Magic
PS in my skiing days- we had a guy who would come over from Switzerland to ski with us in Colorado. Not only better snow, but he said USA beef was incomparably better that what he could get over in Europe. LOL, it didn't hurt him driving 90 MPH through Kansas either to get us from Ohio to Colorado in under 20 hours.
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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.
I was just thinking about the USDA beef grading system and was wondering how it would compare with Kobe beef and the Wagyu beef which I have never tried before. I would be interested to hear from anyone else here has tried it and your impression of it. Kobe takes marbeling to a whole different level.
Kobe beef, "Tajima cattle"
Tajima cattle has a history dating back over 1,200 years ago, being written about in books at that time. Located north of Hyogo, Tajima is blessed with an optimal environment suited to raise Tajima cattle. A wide area of land is available for the cattle to roam in a stress-free environment where they have abundance of healthy grass and an ideally suited variable climate. In addition, the pure water is extremely important for raising the cattle, not to mention the wild mountain grass which contain indispensable herbs.
The grades of beef
Kobe beef is classified into grades of A, B and C with A being the highest, and also given a rating of 1-5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. They are also given a B.M.S. value which stands for “beef marbling standard.” It is the ratio of marbling that the beef has, and is graded on a scale of 1-12. At Ishida, the Choice Kobe beef course is always the best grade, grade A5 with the highest B.M.S. value, 10-12 Kobe beef. The higher the rank of the class of beef, the more the beef will have a luxuriously tender sublime melt-your-mouth feeling, and have a different succulent lightness and indescribable taste of umami. Relax in extravagance and savor each bite of luxuriously high-quality sumptuous Kobe beef at Kobe Beef Steak Ishida.
I was just thinking about the USDA beef grading system and was wondering how it would compare with Kobe beef and the Wagyu beef which I have never tried before. I would be interested to hear from anyone else here has tried it and your impression of it. Kobe takes marbeling to a whole different level.
Kobe beef, "Tajima cattle"
Tajima cattle has a history dating back over 1,200 years ago, being written about in books at that time. Located north of Hyogo, Tajima is blessed with an optimal environment suited to raise Tajima cattle. A wide area of land is available for the cattle to roam in a stress-free environment where they have abundance of healthy grass and an ideally suited variable climate. In addition, the pure water is extremely important for raising the cattle, not to mention the wild mountain grass which contain indispensable herbs.
The grades of beef
Kobe beef is classified into grades of A, B and C with A being the highest, and also given a rating of 1-5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. They are also given a B.M.S. value which stands for “beef marbling standard.” It is the ratio of marbling that the beef has, and is graded on a scale of 1-12. At Ishida, the Choice Kobe beef course is always the best grade, grade A5 with the highest B.M.S. value, 10-12 Kobe beef. The higher the rank of the class of beef, the more the beef will have a luxuriously tender sublime melt-your-mouth feeling, and have a different succulent lightness and indescribable taste of umami. Relax in extravagance and savor each bite of luxuriously high-quality sumptuous Kobe beef at Kobe Beef Steak Ishida.
I don't have a WOW! emoticon. But that BMS12 is silly. You may as well take a piece of fat you trimmed off a NY strip and call it BMS 12.
PS I did a little on line shopping. Kobe and Wagyu is available in the US- but you had better hit the lottery to be able to afford it. Like at $120-350 bucks a pound.
And I thought that wild boar prosciutto (Jambon Iberico)at $70 bucks a pound was outrageous. BTW, the night meat department guy let me try a couple slices- and I didn't see what the excitement was all about. I suppose the above is for the guys who have money to burn- like splurging on $500+ bottles of wine- because they can afford to.
And as I told my wine appreciation class- just because a wine is 10 times more expensive doesn't necessarily make it 10 times better.
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I was just thinking about the USDA beef grading system and was wondering how it would compare with Kobe beef and the Wagyu beef which I have never tried before. I would be interested to hear from anyone else here has tried it and your impression of it. Kobe takes marbeling to a whole different level.
Kobe beef, "Tajima cattle"
Tajima cattle has a history dating back over 1,200 years ago, being written about in books at that time. Located north of Hyogo, Tajima is blessed with an optimal environment suited to raise Tajima cattle. A wide area of land is available for the cattle to roam in a stress-free environment where they have abundance of healthy grass and an ideally suited variable climate. In addition, the pure water is extremely important for raising the cattle, not to mention the wild mountain grass which contain indispensable herbs.
The grades of beef
Kobe beef is classified into grades of A, B and C with A being the highest, and also given a rating of 1-5, based on four criteria: fat marbling; the colour and brightness of the meat; its firmness and texture; and the colour and brightness of the fat. They are also given a B.M.S. value which stands for “beef marbling standard.” It is the ratio of marbling that the beef has, and is graded on a scale of 1-12. At Ishida, the Choice Kobe beef course is always the best grade, grade A5 with the highest B.M.S. value, 10-12 Kobe beef. The higher the rank of the class of beef, the more the beef will have a luxuriously tender sublime melt-your-mouth feeling, and have a different succulent lightness and indescribable taste of umami. Relax in extravagance and savor each bite of luxuriously high-quality sumptuous Kobe beef at Kobe Beef Steak Ishida.
I don't have a WOW! emoticon. But that BMS12 is silly. You may as well take a piece of fat you trimmed off a NY strip and call it BMS 12.
PS I did a little on line shopping. Kobe and Wagyu is available in the US- but you had better hit the lottery to be able to afford it. Like at $120-350 bucks a pound.
And I thought that wild boar prosciutto (Jambon Iberico)at $70 bucks a pound was outrageous. BTW, the night meat department guy let me try a couple slices- and I didn't see what the excitement was all about. I suppose the above is for the guys who have money to burn- like splurging on $500+ bottles of wine- because they can afford to.
And as I told my wine appreciation class- just because a wine is 10 times more expensive doesn't necessarily make it 10 times better.
I don't have a WOW! emoticon. But that BMS12 is silly. You may as well take a piece of fat you trimmed off a NY strip and call it BMS 12.
PS I did a little on line shopping. Kobe and Wagyu is available in the US- but you had better hit the lottery to be able to afford it. Like at $120-350 bucks a pound.
And I thought that wild boar prosciutto (Jambon Iberico)at $70 bucks a pound was outrageous. BTW, the night meat department guy let me try a couple slices- and I didn't see what the excitement was all about. I suppose the above is for the guys who have money to burn- like splurging on $500+ bottles of wine- because they can afford to.
And as I told my wine appreciation class- just because a wine is 10 times more expensive doesn't necessarily make it 10 times better.
And anything rated BMS6 or higher is better than any USDA ranking including USDA PRIME. Amazing stuff if it's true and fair.
I've also read and have been told "watch out for fake Kobe" but that goes for any meat and seafood like lobster, crab or monk fish that's just a cheap whitefish.
That's why it pays to go to a good meat store or butcher.
The stuff you learn on The Browns Board including good GAMEDAY food !
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I don't have a WOW! emoticon. But that BMS12 is silly. You may as well take a piece of fat you trimmed off a NY strip and call it BMS 12.
PS I did a little on line shopping. Kobe and Wagyu is available in the US- but you had better hit the lottery to be able to afford it. Like at $120-350 bucks a pound.
And I thought that wild boar prosciutto (Jambon Iberico)at $70 bucks a pound was outrageous. BTW, the night meat department guy let me try a couple slices- and I didn't see what the excitement was all about. I suppose the above is for the guys who have money to burn- like splurging on $500+ bottles of wine- because they can afford to.
And as I told my wine appreciation class- just because a wine is 10 times more expensive doesn't necessarily make it 10 times better.
And anything rated BMS6 or higher is better than any USDA ranking including USDA PRIME. Amazing stuff if it's true and fair.
I've also read and have been told "watch out for fake Kobe" but that goes for any meat and seafood like lobster, crab or monk fish that's just a cheap whitefish.
That's why it pays to go to a good meat store or butcher.
The stuff you learn on The Browns Board including good GAMEDAY food !
And anything rated BMS6 or higher is better than any USDA ranking including USDA
CHOICE. I assume you meant PRIME Amazing stuff if it's true and fair.
I've also read and have been told "each out for fake Kobe" but that goes for any meat and seafood like lobster, crab or monk fish that's just a cheap whitefish.
That's why it pays to go to a good meat store or butcher.
The stuff you learn on The Browns Board including good GAMEDAY food !
I'd have to be declared legally blind to not notice the difference between BMS8 and anything below. FWIW, I've actually (on very rare occasions) seen stuff in the DLM butcher counter that was graded US Prime that could conceivably have qualified as BMS8, certainly BMS6. If I ever see any in the future, I'll post pictures...
Not the below, the marbling on those steaks is insane.. So is the price...
And now we have "olive wagyu" only from 2,000 contented cows fed on olive pulp. Savor that with a bottle of 2015 Chateau Petrus, a mere $4,000 a bottle- if you can find any for sale.
It's the law of supply and demand. Petrus produces around 2,500 cases (30,000 bottles) of wine every year. There's more than 30,000 people in the world willing to pay the asking price- or even more people willing to pay $1,000 a pound for uber boutique beef.
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I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
If everybody had like minds, we would never learn. -
I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
It figures Thurston Howell, the III buys only Prime.?
"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. -
I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
It figures Thurston Howell, the III buys only Prime.?
It figures Thurston Howell, the III buys only Prime.?
Yes...... he knows his meat !
Now grilling ? steaks coming up next.
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It figures Thurston Howell, the III buys only Prime.?
Yes...... he knows his meat !
Now grilling ? steaks coming up next.
Yes...... he knows his meat !
Now grilling ? steaks coming up next.
Change those potatoes out for some fried yucca root and then you got yourself a real man's meal.? BTW yucca is to Venezuela as potatoes are to the US. They really have far more of a distinct flavor than the more bland potato. I rarely find it here except for the grocer over on the Mexican-American side of town. They really are good if you keep an open mind.
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Wow I didn't know that thee were so many ways to cook yucca roots. Plus there are a lot of nutritional properties in that root.
Cuban-Style YucaMade with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 6 Yield: 6 servings
Ingredient ChecklistIngredients
- 2 pounds yuca, peeled and sliced lengthwise
- ½ teaspoon salt
- ¼ cup olive oil
- ½ onion, diced
- 4 cloves garlic, minced
- ½ teaspoon fresh lemon juice
Directions
Instructions Checklist-
Step 1
Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
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Step 2
Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts
Per Serving:268 calories; protein 5.7g; carbohydrates 43.4g; fat 9g; sodium 204mg. -
Is the proper pronounce reek-ation of the root pronounced like.... Yuck' ah' ? ?....
move over Yuck'ah ! ?
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