cooking

[redneck joe]

I've not done one yet, saw the cut at the store but like 20 bucks a lb

 

[Pmt133]

Again, bulk for like 5. Its a cheap cut but very tender if you do the final cut across. and probably the best beef flavor out of all of them. It got popular and stores like to charge a premium now.

 

[Mc Tool]

I've not done one yet, saw the cut at the store but like 20 bucks a lb

Beef is expensive here , rib eye is getting on to $40/kg , fillet $50, where as a whole butterflied and seasoned chicken cost me $10. Pork is 1/2 the price of beef , and the Blue cod sells for close to $70/kg ..........yeah , it hurts to sit down after a lap round the supermarket .
I usually buy the rib eye as a whole steak from wholesaler and cut it myself .....mostly into 2" steaks , Quick sizzle on the bbq to sear both sides and the slow cook untill 55deg C inside .
My cooking skills are not in your league Joe but Im more "meat and potatoes " than gourmet . I like posh food but after spending 80 bucks at a restaurant for dinner Im going thru the drive thru for a Wopper to satisfy my hunger . Gourmet food is like candy to me ....nice enough but you couldnt live on it .

 

[aspeck]

I eat more venison than beef … venison is low in freezer, but the season will be starting soon …

 

[FLATHEAD]

I eat more venison than beef … venison is low in freezer, but the season will be starting soon …

I have about 10 pounds of ground venison and one bone in roast left in the freezer.

 

[redneck joe]

My cooking skills are not in your league Joe but Im more "meat and potatoes " than gourmet .

Remember it's the internet, right camera angle and a couple herbs on top I can make a turd look good.


I do a lot of meat and potatoes stuff but as I age and the internet is full of ideas, I'm having fun learning and being semi retired give me the time.

 

[redneck joe]

The char siu pizza is a keeper.

No marinara, replaced with hoisin. Then red pepper flakes, cheese, very finely diced bacon, diced ham, char sui slices. 10 min cook. Did two of them. Second one got pineapple and red onion. So essentially this was a take on a Hawaiian using Chinese style pork and Korean bean paste....

Might do tomato next time.

 

[Pmt133]

There's a place by me that does a brown sugar glazed buffalo prosciutto with bacon and fresh mozzarella in a similar manner. Very tasty. Looks awesome.

 

[redneck joe]

Buffalo as in bison or hot?

 

[Pmt133]

Buffalo as in bison or hot?

Hot (though bison sounds good too)

 

[redneck joe]

Never put fresh thyme on this. Never will not put fresh thyme on this.

 

[redneck joe]

How my wife will be after tonight's supper....

71K views · 328 reactions | Ya, that’s me. 😎 | Shaun Latham

Ya, that’s me. 😎.

www.facebook.com

 

[redneck joe]

Because....


We are.

 

[redneck joe]

Man o man found a chuck roast at 4.99 lb and I love it when I can find one with this kind of marbling. The drops go into the make burger bag in the freezer and these went to my belly. This is my favorite steak at any price.

 

[redneck joe]

This morning breakfast. Fridge dump. Bacon, broccoli, cheddar, tomatoes, cilantro and sour cream on toasted rye of course with tomato from the garden. Should have added thyme.

 

[redneck joe]

Tavern cut supreme. I have a lot of food fun when my wife is travelling.

 

[redneck joe]

So when wife does travel, and said travel is to India, her departing and welcome home meal is always steak, for obvious reasons.


This was 2" thick. Dry brine two days. Reverse seared over coals. Leftovers were for French dip so she gets good beefy meals her last two days. $18 a fning lb....

 

[aspeck]

Here is a fish recipe that we had in Alaska … with cod and rock fish that were caught within the hour of filleting and cleaning.

Camp Cioppino
Yield: 4-6 servings
Note: This recipe is the base that we use to pair with your fresh catch. Any seafood can be cooked in this base. For example, clams, mussels, shrimp, crab, halibut, rock fish, and cod are all excellent choices. You can also combine multiple seafoods such as clams, halibut, and shrimp. When cooking your seafood in this base, lightly poach 2-inch cuts of fish in the simmering base for about 3 minutes, add the shellfish at the last minute.

o 1 tbs olive oil
o 1 yellow onion sliced
o 1 fennel bulb sliced
o 1 tbs chopped garlic
o 1 tsp red pepper flake
o 1 tsp ground fennel seed
o 1 pinch of saffron
o 1 tsp oregano
o 2 oz tomato paste
o 2 oz white wine
o 24 oz can diced tomato in puree
o 16 oz clam juice or Fish Stock
o 1 bay leaf
o S/P to taste
o 2 oz butter
o 1 ½ pounds fish of your choice
o 1 pound of shellfish (optional)

Aioli:
o 3/4 cup mayonnaise
o 2 tablespoons ketchup
o 2 tablespoon sweet chili sauce
o 2 teaspoons sriracha sauce
o 1/2 teaspoon garlic powder
o 1/4 teaspoon onion powder
o 1/4 teaspoon salt
o 1/4 teaspoon fresh ground black pepper

Heat olive oil in a large pot.
Sauté the onion, fennel, and garlic until translucent. Season with a ½ teaspoon of salt.
Add red pepper flake, fennel seed, saffron, and oregano. Toast until aromatic.
Add tomato paste and stir until incorporated with vegetables.
Deglaze with white wine and reduce by half.
Add canned tomatoes, clam juice or fish stock, bay leaf, and a pinch of salt and pepper.
Let simmer for 30 minutes and finish with chilled butter.

Aioli: Mix all ingredients together in a small mixing bowl. Taste for seasoning, and spoon on soup as desired.

 

[redneck joe]

Omg I love Cioppino. Did yall dd the shell fish? I've also thown in a crab leg or two

 

[aspeck]

Omg I love Cioppino. Did yall dd the shell fish? I've also thown in a crab leg or two

Nope, just rockfish and cod