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undtiny
- Location: North Dakota
An Art Of Enhancing The Innate Beauty
Might help build a base layer if you rub SPAM on your face...
P.S. This is a food website.
Best Kept Secret Steak
I second the chuck eye suggestion.
AHT Giveaway: Case of Pat LaFrieda Burgers
People who add salt to the hamburger and then mix the burger before making the patties. I want a burger, not beef sausage!
Beyond the Chicago Dog: 8 Haute Hot Dogs We Love in Chicago
Ignore my last comment...
Beyond the Chicago Dog: 8 Haute Hot Dogs We Love in Chicago
Hot Doug's left off a best Haute Dog list for Chicago?
Favorite Japanese Food?
Nigiri sushi
AHT Giveaway: Case of Pat LaFrieda Burgers
My first ever home made, self ground, chuck steak burger cooked to medium rare. A eye opener when compared to well done dry hockey pucks.
Steakcraft: Marc Forgione's Deceptively Complex Tomahawk Rib Steak
The carrot: after eating a 44 ounce steak, I think just a taste of carrot and cabbage would do...
Knockout Noodles: Siena Tavern
I had an aunt that would always bring a platter of food to a family gathering, set it down in the middle of the table and proceed to scratch her butt and say "Made it from scratch"....
Japanese knives?
My wife has a Global G-2 she likes. Its perfect for people with small palms and holds an edge well. I can't use it very well since my palms are too large. I'm lusting after either a MAC (realistic) or a Kramer Zwilling (not realistic and euro style but it is made in Japan) in 8 inch.
Chip-Faced: We Try All the Flavors of Larry the Cable Guy's Tater Chips
I am glad other people are as shocked as I was when I tried these chips and they actually were pretty good. Great article.
Animal Slaughter...Have you?! Would you?!
As a deer hunter I would have no problem processing my own animals since my family use to do all the processing ourselves. I always feel a little bad when I had a successful hunt but it is part of the animal management process since our area has a lot of deer. Respecting the protein and its source is important to me so learning how too cook everything well is important.
Valentine's Day Giveaway: Win This Prime Rib
Steak and potatoes!
Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork
Making 35 pounds of beef brisket (that had bee smoked for 18 hours) for my family for the 4th of July and having abouta pound left over. There was only 15 of us.
Drinking the Bottom Shelf: Is $10 Exclusiv Vodka As Good as Grey Goose?
I like Sobieski. It can be inconsistent from bottle to bottle but at around $12 a liter isn't bad.
Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box
Slowly rendered and then eaten piece by piece
How to cook thin steaks?
This might seem strange but I like to sear the steaks on each side at around 350 to 400 degrees using this (make sure to use the grill side):
Then I put them in the oven on a wire cooking rack that's sitting in a baking pan and cook them in the oven at around 200-250 till they hit 125 to 135. You get a decent sear without over cooking them. Make sure that the steaks are defrosted and that you salted and peppered the steaks liberally at least 40 minutes before cooking. Drying them before salting them seems to help the steaks sear better.
Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers
A Pat LaFrieda burger!
The Food Lab: How to Carve Prime Rib Like a Pro
I might be in the minority but I prefer my prime ribs sliced into 3/4 to 1 inch slices. The thinner slices might be tender but I prefer the satisfaction of biting into a larger hunt of tender beef. Great info, as always, though.
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Burgers, beer, and friends!