What did everyone cook today?
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Surg You are just completely nasty. Putting all that OMG in front on this face. Actually, I can smell that goodness from here. OK, keep it up. My turn is coming within the next month (I hope). Man, the smell is wafting.
zbigjeff sorry brotha. Hope your recovery is still going smooth. I can’t wait to see the results of all the deliciousness I’m sure you’ve been planning. Been a while since I made these. Forgot how good they are. Trouble.
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Tex_77 never made picanha, mostly because I don’t usually see it in stores. Will definitely grab it if I do. I hear it’s great. Looks like you just grill it up. Have you ever reverse seared it?
“A smooth sea never made a skilled sailor.”
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Tex_77 never made picanha, mostly because I don’t usually see it in stores. Will definitely grab it if I do. I hear it’s great. Looks like you just grill it up. Have you ever reverse seared it?
Surg yes I have done it that way as well. It works great doing that.
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Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.
That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.
The majority of chefs and industrial kitchens will always want to control the salt content of their food.
For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.
My general rule is to use only unsalted butter when cooking and salted at the table.
Chef Perfect, no one could have said it better. I will say too, that the salt used properly & in the right proportions helps bring out the flavors & bring them to life, but too much is just like using too much of that smelly stuff in the house, it masks he flavor, & then we get acclimated to it.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 Now you need to try some of that grilled watermelon for deesert!
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 good looking table fare!!!
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zbigjeff sorry brotha. Hope your recovery is still going smooth. I can’t wait to see the results of all the deliciousness I’m sure you’ve been planning. Been a while since I made these. Forgot how good they are. Trouble.
Surg Thank you surg for the encouragement. The docs said it should be slow but sure and it is that as of right now. Each day is better than the last and that’s all one can ask. Keep making the schtuff that makes you and your family yearn for more.
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craigrice The sausage supply is getting lower each day. So, as soon as I can stand and be stable, there will be some grinding and stuffing occurring. But, the one item I’d like to try that won’t entail much standing is the dump cake recipe. I can probably start planning that little ditty soon.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 Wow, that’s a bunch of fine looking pieces. Your group is eating extremely well.
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Surg Thank you surg for the encouragement. The docs said it should be slow but sure and it is that as of right now. Each day is better than the last and that’s all one can ask. Keep making the schtuff that makes you and your family yearn for more.
zbigjeff Hang in there Jeff. I understand, you have no idea. I know you you will back up & at it, before you know it & you will be OK. It will not happen overnight, but it will happen & you will be back to doing all the things you love, well, most all of them.
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craigrice The sausage supply is getting lower each day. So, as soon as I can stand and be stable, there will be some grinding and stuffing occurring. But, the one item I’d like to try that won’t entail much standing is the dump cake recipe. I can probably start planning that little ditty soon.
zbigjeff Bacon might be A good choice as it needs time to cure and so do you !
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 - Looks amazing - Thanks for posting
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Glamping with the fam in Delaware.
Campfire dogs and donuts.“A smooth sea never made a skilled sailor.”
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zbigjeff Hang in there Jeff. I understand, you have no idea. I know you you will back up & at it, before you know it & you will be OK. It will not happen overnight, but it will happen & you will be back to doing all the things you love, well, most all of them.
calldoctoday Having a coming out party this afternoon. Getting into a car for the 2nd time and picking up a bud from Houston at the airport. We shall see how that works out.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77
Beautiful! -
calldoctoday Having a coming out party this afternoon. Getting into a car for the 2nd time and picking up a bud from Houston at the airport. We shall see how that works out.
zbigjeff Glad to hear things are going well with your rehab and you are getting out and about a bit. However, I have a question; did they put a grease zert on your new hip to keep it working smoothly and to keep it from squeaking? Hope you get around to making something delicious very soon.
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calldoctoday Having a coming out party this afternoon. Getting into a car for the 2nd time and picking up a bud from Houston at the airport. We shall see how that works out.
zbigjeff That is great! Wishing you the very best & I have full confidence in YOU that everything will go well.
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Cheesy corn dip, corn on the cob, blue ribbon brats and philly cheese.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Thanks. Life is good. On the road (Motor Home) to least coast and than to left coast. 15k round trip
Be safeJoeB have a safe journey Joe. Crazy traffic and road construction.
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YooperDog thank you. No time line…. No rush. Most drivers give plenty of room for a72yr old pilot & wing woman moving 15tons, 52ft (with towed) @ 70mph while passionately discussing the next pit stop
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