What did you eat today?
Quote: EvenBobThis is what my birds are eating today. I go through 5 lb of bird feed everyday.
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That's convenient when you also have cats. Make sure there are places around the bird feeder for cats to hide. Because bird seed is cheaper than cat food.
I made an arrangement like that with a garbage can surround. You were supposed to have your garbage cans concealed when they are not on the curb for collection so I built a surround, and on top of it a bird feeder with an axle on one end. So I could tip all the shells and wastes right into the garbage can without touching any of it.
Cooked up a little breakfast.
A pair of chuckeye steaks, along with some onions and mushrooms.
Paper plates aren't glamorous, but neither is washing dishes on the road.
Quote: Dieter
Cooked up a little breakfast.
A pair of chuckeye steaks, along with some onions and mushrooms.
Paper plates aren't glamorous, but neither is washing dishes on the road.
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I eat about 75% of my meals at home off of paper plates.
Quote: billryanI never heard of chuckeye before. I'll have to give them a shot.
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They can be tricky to find. There simply aren't a lot of them on each animal.
The ones I usually find have a fairly heavy fat cap. I feel the steak benefits from rendering the fat cap in a smooth pan or flat top, then frying off the meat in the drippings.
A ridged pan, broiler, or grill would tend to lose the richness of frying the meat in its own fat.
I don't go for a Montreal style seasoning, because I don't think a crust of peppercorns helps a steak that I'm not eating with freely poured strong liquor.
Quote: DRichQuote: Dieter
Cooked up a little breakfast.
A pair of chuckeye steaks, along with some onions and mushrooms.
Paper plates aren't glamorous, but neither is washing dishes on the road.
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I eat about 75% of my meals at home off of paper plates.
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I think at home, about 25% of my meals are either out of repurposed Cool-Whip containers, or balancing over the sink (a-la all the 25 year old single women I've known over the years).
Between us, we may have it covered. ;)
My friends and I shared giant naan. I really recommend this restaurant called Bukhara in NYC
A bit of flatiron steak, mushrooms, onions, and peppers.
I was hoping to have it yesterday, but it wasn't quite defrosted ("unthawed" in the local vernacular). Very good, but I prefer the richer chuckeye. My doctors tell me to favor leaner cuts, so I mix it up a little.
Quote: Dieter
A bit of flatiron steak, mushrooms, onions, and peppers.
I was hoping to have it yesterday, but it wasn't quite defrosted ("unthawed" in the local vernacular). Very good, but I prefer the richer chuckeye. My doctors tell me to favor leaner cuts, so I mix it up a little.
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I have become a real fan of the Flatiron steak. I pick them up at Walmart for around $6 and they grill great and come out much better than one would expect for a $6 steak.
The Pichana roast I usually buy, which makes four meals, has gone from $34 to $52, and a decent ribeye is pushing $20, so I'm on the lookout for some alternatives.
Quote: billryanI prefer ribeye, but I've had quite a few flat iron steaks over the last few years and have no complaints.
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I order ribeye at a steak house but I find them harder to cook myself where I get the flatiron correct about 90% of the time when I grill it.
Quote: DRichQuote: billryanI prefer ribeye, but I've had quite a few flat iron steaks over the last few years and have no complaints.
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I order ribeye at a steak house but I find them harder to cook myself where I get the flatiron correct about 90% of the time when I grill it.
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I think that may come down to thickness.
Steaks up to (about) the width of my thumb (7/8", if the green tape measure is to be trusted) seem to come out nicely with a minimum of fuss and bother; the thicker steaks seem to want a sous-vide or reverse-sear to get the center to temperature without horribly abusing the edges.
I definitely do not want the fuss and bother, and don't mind thinner steaks.
Quote: billryanCrispy on the outside and bloody in the middle is my perfect steak. If the Bleu cheese crumbles are sizzling, even more perfect. If searing it once works, why not sear it twice?
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I have seen this suggested. I don't recall which cooking show expert.
The technique, summarized: just keep flipping the steak every 30 or 45 seconds. Press it periodically with your finger to gauge doneness.
Utterly unrelated:
I met a few guys who had worked at Oscar Mayer's. Their usual practice for lunch was to just drop their personal steak in the company's industrial deep fryer. (Apparently it was a massive floor to ceiling thing.)
Stand on the catwalk, drop it in, fish out the steak a minute or two later, head to the break room.
Maybe someone would be willing to set up a "turkey fryer" for steak night. Building a 5000 gallon fryer seems impractical for home use.
Quote: Dieter
Utterly unrelated:
I met a few guys who had worked at Oscar Mayer's. Their usual practice for lunch was to just drop their personal steak in the company's industrial deep fryer. (Apparently it was a massive floor to ceiling thing.)
Stand on the catwalk, drop it in, fish out the steak a minute or two later, head to the break room.
Maybe someone would be willing to set up a "turkey fryer" for steak night. Building a 5000 gallon fryer seems impractical for home use.
If you eat 200 million hot dogs per year like I do, that vat cooking system seems appropriate.
Quote: DRichQuote: Dieter
Utterly unrelated:
I met a few guys who had worked at Oscar Mayer's. Their usual practice for lunch was to just drop their personal steak in the company's industrial deep fryer. (Apparently it was a massive floor to ceiling thing.)
Stand on the catwalk, drop it in, fish out the steak a minute or two later, head to the break room.
Maybe someone would be willing to set up a "turkey fryer" for steak night. Building a 5000 gallon fryer seems impractical for home use.
If you eat 200 million hot dogs per year like I do, that vat cooking system seems appropriate.
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Dangit, Now I want a couple of rippers from Rutt's.
I won't be heading to NJ for the foreseeable future.
Quote: DieterQuote: DRichQuote: Dieter
Utterly unrelated:
I met a few guys who had worked at Oscar Mayer's. Their usual practice for lunch was to just drop their personal steak in the company's industrial deep fryer. (Apparently it was a massive floor to ceiling thing.)
Stand on the catwalk, drop it in, fish out the steak a minute or two later, head to the break room.
Maybe someone would be willing to set up a "turkey fryer" for steak night. Building a 5000 gallon fryer seems impractical for home use.
If you eat 200 million hot dogs per year like I do, that vat cooking system seems appropriate.
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Dangit, Now I want a couple of rippers from Rutt's.
I won't be heading to NJ for the foreseeable future.
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I have never had a Rutts hot dog. I have had deep fried dogs but never from Rutts.
Quote: billryanI'll sear my steak in a frying pan, then stick it under the broiler until it smells done, then sear it again. I'm a fan of purple meat.
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I almost think that finding a blacksmith forge, loading it up with hardwood lump charcoal, and throwing slabs of meat directly on the blazing embers is where you want to go.
Feeling simple. A bit of fried summer sausage and some hashbrowns. Frying the summer sausage really rendered out a lot of fat, so hopefully that doesn't tank my numbers too badly.
I think a kielbasa would have been much better as breakfast sausage. Alas, I have none on hand, and the kielbasa stores here don't open this early.
The tangy summer sausage flavor nicely complements the charred crust.
My Ninji fryer only holds 3 chicken thighs. 9 minutes per side and I haven’t been sick yet even though I don’t measure the temp. I always buy the smaller 4 pack of chicken thighs I can find. Put them in naked for first 9, then spray both sides with Avocado oil and salt for the second half.
A pair of chuckeyes, hashbrowns, onions/peppers/mushrooms.
I need to remind myself that while I could do this every day, I don't like hospital catering enough to see it through.
