Bought a bag of these the other day. Couldn't find any unique recipes. So I sliced them, drizzled with Olive Oil, seasoned em and then stuck in oven till done.
Nothing spectacular, little starchier than I care for, but flavor was ok.
Any ideas what to do with these?
Local grocery chain here in SE Texas has started putting prime (restaurant and hotel) grade beef for sale in their butcher counters. I've been buying recently 3" think Prime Sirloins for anywhere between $6.99 and $5.99 a lb, Prime Ribeyes are averaging $8.99 - $9.99 a lb. A definite benefit to consumer budgets and palates.
Great deal and the taste and texture is out of this world. Normally would buy the package stuff in the open refridgerator shelves.
Apparently with the economy on the down shift, job losses high, uncertainity etc. restaurants and hotels are cutting back on their orders due to business slowdown. The meat brokers are now beginning to sell directly to the grocery stores in order to move inventory.
For some stupid reason I bought 8 pieces of 'Fresh Fried' chicken from the deli section of a 'very large national' grocery chain. And it was awful. It looked great, especially watching them make it. But the breading was soggy and salty. The meat was okay but I was after the whole fried chicken eating experience. The only way I was able to turn it into something semi reasonable was throw it in the oven @ 400 for 20 minutes to crisp it up. Then dip the pieces I was eating in BBQ sauce to break up the salt.
However, will never buy it again and save my craving for good fried chicken when I have the time to make it myself.
Just needed to get this off my chest. I feel bad for caving in to a very weak moment in my culinary desires!
For some reason I've never had a griddle. Till now - I got one as a gift. It's a Lodge - 16 lbs of pure cast iron, even heat distribution, easy to clean. Perfect fit over two burners on my gas stove. And I love it. Can't stop cooking on it.
Has relieved me of using at least 2 frying pans, my toaster, my oven, my gas grill and the George Foreman lean electric thing. Why I've never had one is now something of the past. Can't wait for the family to get up so I can short order them for breakfast - pancakes / eggs / french toast / hash browns / sausage / bacon.
They call it - I'll griddle it !
My question to SE'ers is anyone else having as much fun with a new legacy utensil and can you name the most creative thing you've 'griddled'?
Enjoy the holiday today...
I have a lot of left over cooked lasagna noodles that I did not use in my lasagna last night. Normally I make two: one vege one beef and sausage. I decided at the last minute I was too tired to make the second and now I have leftover noodles.
Does anyone have some creative ideas about what I can do with them?
Talking about food here..what is your morning routine that gets you started for the day?
Mine - Up very early (old habit). One cup of coffee to get me out of the sleep haze. 20 minutes later - another cup of coffee and a small bowl of dry cereal - that's when I begin to fully appreciate the value of caffeine.
Two hours later - something more substantial - piece of fruit / toast / bowl of oatmeal or small amount of left over anything from dinner the night before. Plus another cup of coffee.
After that - I'm good to go till lunch with exception of occasional cup of Starbucks or other local coffee cafes.
I don't have a bread machine anymore. Last one broke. I've gone way too long without some good homemade loaves. Have decided to just break down and make some white yeast bread from scratch.
In preparation I've bought some yeast and a 5 lb bag of King Arthur Bread Flour. Then went out to the King Arthur website for a good recipe.
Most of their recipes call for King Arthur All Purpose Flour instead of KAF Bread Flour. Can I adequately substitute what I've got without creating any problems? Seems the only difference between the two products is the amount of protein. Bread Flour has 12..x % while All Purpose has 11.x %.
I heard this guy on the radio and rushed home to hit his website. He's got a good point. It's about fast food hamburgers that don't degrade over time. Really pretty scary when you think about it.
I've been looking for reasons to stop taking the kids, but their playgrounds and Kid Meals seem to win most of the time. Especially on cold winter rainy days when you can't get them to the park. Luckily they're more interested in playing then eating.
I may be over cautious but I put a strict 3 day limit on lunch meat and leftovers. Incidence of stomach trouble has dropped dramatically in the family. But I am curious how long do most people keep stuff (not talking about cheeses, fruits and veggies or bottle sauces). Focusing on that 1/2 pound of shaved turkey, the opened package of sliced smoked ham, the half eaten meatloaf, the chicken parmesan cooked last night etc. etc.
Thanks - comments ?
Thinking of buying a pasta maker. Is there a big flavor difference between typical store / dehydrated pasta vs. homemade ?
Ok so I'm a Texan who was in NY for business few weeks ago. Lucky enough to have found an okay hotel room on 43rd for less than a million dollars.. :o)
My objective for the evening was to eat at one of Bobby Flays restaurants. So I ended up at Bar Americain. Atmosphere was great - food was good. Not sure though I got the full Bobby Flay experience. So it will always sit on my mind that I should've gone to Mesa.
Any comments from those in the know up there ?
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