• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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)
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.
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.
No doubt.
If I was buying a packaged, slab of rib meat to cut my own steaks, no, I probably couldn't tell if it is prime or not. On a cut steak at the meat counter I can.
As for seafood, that has been a problem for a long time, even at restaurants. I don't buy fish at a store to cook at home. There is a guy who has a trout farm and he sells every now and then at various markets around town in the summer...I will buy from him now and then. I buy and cook later that afternoon. I know what a trout looks like.
Plus, fish is like having company over. It's ok for a day or so, but after that it starts to stink.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
Some good ol' Beef it's what's for Dinner......and get a big roaring campfire going. Cookie getting some vittles whipped up with the black coffee on the big oll' well worn grill.
Someone is playing the harmonica as the sun is just setting and Sam Elliott stops by for some good stories while Cookie throws some potatoes and some big thick t-bones and porterhouses on the now red hot grill over the glowing red hot embers. Just then TexAG and his buddies roll in. Tour fnally chuggs in in is his old 1969 VW van and we're all set.
We all gather around the well worn old table Sam gets out his trusty old 10" Bowie ? knife and passes it around to carve up the big sizzling steaks and we dig in.
Afterwards we kick back with some good whiskey and fine cigars. Sam gets out his nice old Colt Peacemaker .45 and we blast some cans off of the fence and more stories.
And nobody mentioned USDA or Wagyu marbeling. Oh yeah.......
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ordered this yesterday. they are closed on Sundays though
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I like a well marbled steak, but wagyu levels can start to taste greasy IMO.
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Sauce on top say Chicago deep dish to me
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Sauce on top say Chicago deep dish to me
Yes like the thick crust ? Chicago's Giordano's original pizza on Rush Street......my favorite way back when.
True old school Italian pizza is flater and with less toppings than "American style" pizza. Ummmm pizza a classic GAMEDAY or anyday meal.
A San Marzano's original pizza pictured below.
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SUPER BOWL 55 is just around the corner so it's time to start planning for the GAMEDAY appetizers and meals. Here's a real quick and easy one from CENTO fine foods to try in only 5 minutes. Check out the link for other recipe ideas.
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My wife makes great deviled eggs that will go on the list. I have one other idea too.
My Mom used to make deviled eggs when I was a kid. Haven't had them in decades.
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My Mom used to make deviled eggs when I was a kid. Haven't had them in decades.
We got a quick steam up to 7 egg boiler awhile back real quick and easy when you want boiled eggs for snacks or a small batch of ? deviled eggs.
Now we boil in a pot for more eggs.
........oh the wife just told me that she bought a new one, not used yet.
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With SUPER BOWL 55 here this is a quick and easy recipe similar to one I had previously posted for ROAST BEEF SLIDERS this one from Mr Food.
https://www.mrfood.com/Sandwiches/game-day-roast-beef-sliders
This roast beef recipe is the game day half-time treat you've been looking for! Made with Hawaiian-style rolls, thinly sliced deli roast beef, provolone, and--we love this part-- it's topped with roasted red peppers! They'll be gone long before the game comes back on. Our Game Day Roast Beef Sliders will definitely steal the half-time show.
SERVES 12. COOK TIME 20-25 MINUTES
What You'll Need
- 1 (12-count) package Hawaiian sweet rolls
- 1 (6.5-ounce) container refrigerated garlic-herb cheese spread
- 1 pound thinly sliced deli roast beef
- 1 (12-ounce) jar roasted red pepper strips, drained and patted dry, sliced into 1/4-inch strips
- 6 slices provolone cheese
- 2 teaspoons Montreal steak seasoning
- 3/4 cup crispy fried onions
What to Do
- Preheat oven to 375 degrees F.
- Slice rolls in half all at once (do not separate them) and spread both halves of the cut sides with garlic-herb cheese spread. Place bottom half of rolls on baking sheet and top with roast beef, red pepper strips, and provolone cheese. Sprinkle with seasoning and top with fried onions. Place the top half of rolls over fried onions and cover with aluminum foil.
- Right before serving, bake 20 to 25 minutes or until heated through. Slice between the rolls; this way it’s nice and easy for everyone to grab their very own slider.
Game Day Favorites
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Get your game day menu ready with our Blazin' Good Buffalo-Style Recipes and our Best Mac and Cheese Recipes! Looking for a recipe that features both? Try out our gotta-have-em Buffalo Chicken Mac & Cheese Balls!
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When it comes to hosting game day, you probably want to pull out all the stops, so that means the best Game Day Finger Foods, Game Day Dips and don't forget the Game Day Desserts!
- If you want to know a couple of our personal favorites, check out the Half-Time Bacon Cheese Dip, and our Huddled-Up Chicken Tots are so good they might even be more popular than the game itself!
Up Next:
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yucca roots instead of cattail roots? Come on, man. Just cook up your favorite ribs, a bunch of cattail root chunks, and add
some cabbage and salt that you've chopped up, and let set out on the counter for 4 weeks. That is some serious sauerkraut.
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yucca roots instead of cattail roots? Come on, man. Just cook up your favorite ribs, a bunch of cattail root chunks, and add
some cabbage and salt that you've chopped up, and let set out on the counter for 4 weeks. That is some serious sauerkraut.
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