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Cook the Book: Karashi Mustard Short Ribs
I managed to score some American Waygu at our excellent local butcher (shout out to Local Yocal in McKinney, TX)... Mine have been marinating since last night... I added the zest of a yuzu to the mix as well.
Going to throw them on in a couple hours and serve with a local yukon gold mash and a summer lettuce salad with housemade toasted sesame & ginger vinaigrette... Hoping for the best ;)
Cook the Book: Karashi Mustard Short Ribs
So... Are you telling us that they won't be tough? I was always led to believe shortribs had to be cooked slow & low because of all the connective tissue. I'm going to give it a shot this weekend but something seems odd about this notion.
'Special Seasoning' Leads to Stinky Smells at Burger House in Dallas
I hate to buck the trend, but Burger House has just about the most God-awful burger ever. The patties are shipped in, pre-frozen and pre-shaped (I know, because they will put large orders into empty boxes from their stock room). To make matters worse, they cook these overly small, low-quality patties until they are well done and flavorless. Lastly, they pack below-average quality toppings on in a fashion that makes you wonder if you're eating a burger or a salad... Whatever happened to accentuating the obvious thing in a hamburger? THE MEAT.
Next up... the fries. I'm sorry, but pouring on low-grade, smelly seasoning salt does not make frozen shoestring fries taste good.
Overall: 3/10
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Confirmed.... this is a great technique! The acidic marinade breaks down the tough connective tissue and it cooks out similar to a bone-in ribeye with the excellent beefiness of shortrib... A++