December 2020 all topic
Lead Driver
Joined: May 2015
Posts: 5,881
Likes: 359
From: Mts. S. of San Francisco
Thanks Glue Guy. I appreciate it when you post information like that. I don't have a rain gauge. And even though I'm in San Francisco, and the amounts are sure to be different, it can't be that far off.
I found London Broil on sale at the local Safeway. So whatever goes on sale, that's what I end up buying. Cost is the reason I buy ground turkey and ground pork, instead of ground beef. Luckily, I really like some of the lower cost cuts of beef. I usually grill the London Broil. Sear it to get the grill marks, about 5 minutes a side, then let it rest. Very lean cut. I treat it like a giant steak. Then thin slice it. Great with grilled eggplant.
I found London Broil on sale at the local Safeway. So whatever goes on sale, that's what I end up buying. Cost is the reason I buy ground turkey and ground pork, instead of ground beef. Luckily, I really like some of the lower cost cuts of beef. I usually grill the London Broil. Sear it to get the grill marks, about 5 minutes a side, then let it rest. Very lean cut. I treat it like a giant steak. Then thin slice it. Great with grilled eggplant.
Last night I cooked a recipe from Ina Garten (AKA the Barefoot Contessa) called "Weeknight Bolognese". I had to make one modification, as I could not get any ground sirloin, so I just put in a pound of Italian sausage. Wow, was that good. It made a LOT; we will be eating the left-over for a couple of days.
Fleet Mechanic
Joined: Nov 2015
Posts: 1,456
Likes: 128
From: Shasta County, CA
Happy Sunday Everyone!
Having fun replacing a 25+ year old waste disposal that is attached to a half @$$ plumbing repair job that escaped the home inspector 20 years ago. Had to strip everything back to the sink and now waiting on parts. 🤢🥴
on a lighter note since March, my weight is down enough to be looking like a real plumber due to shrinkage of the spare tire.
At least I’m working on an indoor round tu it. It has been raining here for most of the day. I’ve logged 0.80” in my low tech rain gauge since yesterday afternoon.
Having fun replacing a 25+ year old waste disposal that is attached to a half @$$ plumbing repair job that escaped the home inspector 20 years ago. Had to strip everything back to the sink and now waiting on parts. 🤢🥴
on a lighter note since March, my weight is down enough to be looking like a real plumber due to shrinkage of the spare tire.
At least I’m working on an indoor round tu it. It has been raining here for most of the day. I’ve logged 0.80” in my low tech rain gauge since yesterday afternoon.
Logistics Pro
Joined: Oct 2007
Posts: 4,865
Likes: 497
I usually dry rub beef with salt & pepper. Any thoughts on marinades? Anything that also works to tenderize?
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Logistics Pro
Joined: Aug 2005
Posts: 3,884
Likes: 180
From: Morgan Hill, CA
Slow cooking is the best tenderizer IMO. Looking forward to grinding out the rest of this week then two weeks off. Going to do yard work and golf as much as possible. Was great to get some rain. It's nice to take a break from watering with the hose for a half an hour a day. At least I'm on a well so the water is pretty much free and unchecked by the bureaucrats.
Fleet Mechanic
Joined: Nov 2015
Posts: 1,456
Likes: 128
From: Shasta County, CA
Happy Speed Bump day Nor-Cal!
I woke up this morning 5inking that I was back in the San Joaquin Valley with the dense low hanging fog here. It made me glad to not be driving anywhere this morning.
I woke up this morning 5inking that I was back in the San Joaquin Valley with the dense low hanging fog here. It made me glad to not be driving anywhere this morning.
Lead Driver
Joined: May 2015
Posts: 5,881
Likes: 359
From: Mts. S. of San Francisco
We brined our turkey (about 18 hours) for Thanksgiving, and it was just about the best turkey we've ever cooked. We split the left overs, and kept half in the fridge, which took us a few days to eat. The other half we put in the freezer. The turkey-overload wore off this last week, and we thawed out the frozen leftovers. It's still very moist and tasty.
Logistics Pro
Joined: Oct 2007
Posts: 4,865
Likes: 497
I have been frying turkey. It's really good.
The low and slow has merit. I used to cook brisket and pork shoulders that way. Lately, with brisket, I slice it across the grain then steam it. Just salt and pepper. It doesn't take nearly as long. And with steam, it comes out juicy, tender, and falling apart. I got the idea from watching people cook with the Can Cooker. I almost bought the Can Cooker. Until I figured out that it's just steaming a bunch of food in 1 pot. I was skeptical. But steamed food is actually pretty good.
Just looking for different techniques. I still have London Broil. Which is actually Top Round roast cut into thick steaks. I'm going to slice it thin, coat in seasoned flour, then deep fry it. I guess that's just a chicken fried steak.
The low and slow has merit. I used to cook brisket and pork shoulders that way. Lately, with brisket, I slice it across the grain then steam it. Just salt and pepper. It doesn't take nearly as long. And with steam, it comes out juicy, tender, and falling apart. I got the idea from watching people cook with the Can Cooker. I almost bought the Can Cooker. Until I figured out that it's just steaming a bunch of food in 1 pot. I was skeptical. But steamed food is actually pretty good.
Just looking for different techniques. I still have London Broil. Which is actually Top Round roast cut into thick steaks. I'm going to slice it thin, coat in seasoned flour, then deep fry it. I guess that's just a chicken fried steak.
Logistics Pro
Joined: Oct 2007
Posts: 4,865
Likes: 497