I do two different things. I run Monteal Steak seasoning through a spice grinder and use that sometimes. But lately, I've just been using Accent.
I like to grind my own mix in my Kitchen Aid with the grinder attachment. I mix chuck steak and a little bit of short rib. Then, cook it to a nice medium and enjoy it on a kaiser roll with carmelized onions.
I recently had these for the first time at Da Soli restaurant in Haddonfield, NJ. I once worked for a large imported lamb distributor (from Australia and New Zealand) and we carried every kind of cut/primal of lamb, except the ribs! I have to say, they were pure heaven. I get the genious behind Da Soli's dish. The fat on the ribs makes the dish so much better than any other lamb cut, it's the lamb fat that makes the dish and I was sold from the very first bite.
It's going to be pan seared Chilean Sea Bass with a beurre blanc sauce and panko crusted crab cakes with tomato and corn salsa and horseraddish cream. Going out in style this year...
The Dark Side of the Bean
It Was A Very Good Year just does it for me.... "vintage wine from fine old kegs"
Wow, I could have used this info a few years ago when I was managing a commercial food factory and we were trying to get Kosher certified. I had everything set in the plant, all of the documents in order, just minutes away from the Rabbi's arrival for the inspection. I walked into the office and it smelled like a cooked bacon factory!!! All you could do is smell bacon! Someone had actually just cooked raw bacon in the lunchroom microwave!!! I was never in such a panic...
I've had success with many of the Cooks Illustrated recipes this year, so I'm going to try their recipe for the Slow-Roasted Turkey with Gravy. I hope Alton Brown will forgive me.
Take a whole shelled pecan. Crack the shell with a nut cracker, remove the whole nut and divide into 3.14 pieces. It's that simple.
Why does Stove Top stuffing taste better than any stuffing that I've ever made in my life? Why? Why? Why?
Holy Crap! That was AWESOME! I gotta try it!
I love my peanut chews. It's my go-to snack when driving in the car. I just wish they would get rid of the new packaging and go back to the original.
Nice... but why does it take a 59 second video lesson to learn how to do something in 10 seconds??? Hmmmm....
Wow, I haven't had that stuff since I was a kid, yes, "a kid". It was the wine served at our Thanksgiving dinners back in 70's! And of course, being wannabe well-to-do French American's, the "kids" were allowed a little bit of wine with the meal. Now, I'm a semi-serious wine afficionado, so I wonder what kind of reaction it would bring these days... maybe I should just keep the memories and not push it... yeah... good idea...
I think there was a documentary made (called Pizza Wars?) about the whole Ray's pizza thing. I have never seen it or found it online but would love to see it, so if anyone knows of a link, please let us know!
@Obbop: "The warning that I’ve received, you may take it with however many grains of salt you wish, is that the brown acid that is circulating around us is not specifically too good. It’s suggested that you do stay away from that. Of course, it’s your own trip, so be my guest, but please be advised that there is a warning on that one, OK?"
As always, I'm right there with @Jerzeetomato, I've been a disciple of Carmen's Deli forever, especially now that you can get your hoagie on a seeded italian roll if you want! The best just got better!
I get mine from O&H Danish Bakery mailorder, in fact, I just put my Christmas order in over the weekend.
Lately, I've been using self-sliced kosher dills fresh from the deli barrels. Definately more flavor than those pre-cut bottled supermarket type.
I second that motion @steamsoldier! So SE, Go forth and create Serious BBQ please....
Oh Yeah! I eat it for breakfast, lunch and even dinner!!!! People usually swear by the Taylor brand, but I like the Hatfield stuff better.
No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no... wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong.
I'm from Philly, so I have to go the route of the cheesesteak and say Cheese Wiz!
If there with some Red Zinfandel or a nice Rioja Gran Reserva!
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