simplicity at its finest: 80/20 medium rare, nice crust from long and low, tillamook cheddar, onions, bread, mayo. the cream stout made it perfect.

http://forums.pelicanparts.com/uploa...1357347532.jpg

I can't cook a hamburger for the life of me................serious, they fall apart on the grill or skillet.

$3.00 +/- for ground beef, or $6.00 for boneless ribeye steak.........hmmmmmmmmm, you decide.


My mom just got out of a long term stay in a Hospital, and I splurged on $20 a pound PRIME grade fillet minion at costco the night she got out.


oh

my

gawd.,.........why use a knife when you can cut it with your fork.



life is short, I don't drink cheap beer/wine or eat cheap meat. (no offense to anyone reading this thread) good is good, regardless of "whut-ever"


Will post pictures of a rack of pork that I've got on the grill right now once it's done........



Over the weekend I did a bunch of seafood (garlic/butter scampi shrimp/scallops for my Mom).............she said "what a fancy meal"...........heck, scampi is easier than Mac-N-Cheese to be honest...........

Well, looks like you're feeling better, Shaun. Photos of food again! How'd you cook the burgers?

Dinner at friends' on New Years Eve...
Before
http://forums.pelicanparts.com/uploa...1357358842.jpg

After
http://forums.pelicanparts.com/uploa...1357358887.jpg

Why I'm in the weight loss thread

http://i800.photobucket.com/albums/y...167D1B6D6E.jpg

Scallops tossed in truffle salt and oil, bacon par-baked, bacon wrapped around scallop, dunked in the deep fryer for about a minute.

RACK of pork..................awesome ungodly tender, $3.99 a pound.


3 hour low and slow indirect heat smoke over Alder/Hickory/Maple wood chips.

Common Italian Spice Rub, then a heavy heavy rub of Brown Sugar, then inject it with ~4 shots of Whiskey, heavy fresh ground pepper-corn rub to finish.




Did I mention it was butter knife tender?




http://forums.pelicanparts.com/uploa...1357425410.jpg






http://forums.pelicanparts.com/uploa...1357425433.jpg

dang..rusty. i want some!!

thanks Dave, I'm 99% and doing OK, starting physical therapy soon.

burgers, nothing special, I get the pan very hot, throw in the burger to sear and then turn down to low. flip still at low. poke at it now and again to check how much you want it done, but the hard crust can be deceiving.

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Shaun's recent ground beef recipes made me think of a question. What kind of ground beef do you guys buy? I seem to have noticed that over the past 5 years or so, the general quality of ground beef seems to have really declined. It seems that ANY pre-packaged GB unilaterally tastes like crap. Walmart, even Costco stuff just tastes way "off".

Then, sometimes I find GB to be "tough". Seems to me friggin hamburger shouldn't be tough. What are they making this crap out of? Then there are the multiple different variations of lean.

Just looking for any recommendations on how to find the good stuff.

Thanks,

JA

you are so right John. I've been getting chickens and ground beef at whole foods for ages now. For meat, there is a big different between what you get at wf and the average chain grocery store. the meat at our local Shaw's/Star market makes me want to barf, it smells and tastes terrible. wf isn't as good as premium meat brands like Brandt, but it's close.

I can say that the way I made these meatballs, they were super light and tender-soft, like little sponge cakes. think beef flavored twinkies. they came out great.

I cut it up in cubes, chill it almost hard in the freezer and blast it with a food processor. Works great.

Looks delicious Shaun! Made some chicken milanese day before yesterday with tortellini and a white wine cream sauce. It was yummy! Hey Shaun, you serving a sweet red or a dry red with your Italian food?

Grind your own. That way you can pick the part of the cow it comes from. And, it can be cheaper. I use a grinding attachment on a Kitchenaid mixer. I grind chicken and pork also. You can also make your own sausage very easily.

JR

Thanks for that recommendation on WF, Shaun! From the quality difference, it sounds like it will be worth it to make a separate trip there just for Chicken and Meat.

I figured the "grind your own" recommendation would come through, too, which is great. I just wanted to know what was going on with the seemingly recent quality decline (was it just me noticing this?) and if there was a good alternative.

For the "grind your own", what kind of meats are you guys using?

Thanks,

JA

Pics Man, pics! :)

I'm not sure what a sweet red is but given my unsophisticated palette, I pretty much drink big, full cabernets with Italian, especially with something like the above having a lot of fat and starch.

The above is an old standby, Veramonte, which can't be beat for $12.

I grind my own for burgers:

10oz Sirloin Tip (flat steak)
6oz Boneless short-rib

It makes a nice burger

Stromboli

http://forums.pelicanparts.com/uploa...1358208655.jpg


http://forums.pelicanparts.com/uploa...1358208687.jpg

STROMBOLI...............WHERE HAVE YOU BEEN ALL MY LIFE????????

I GOTTA TRY THIS.

thanks for sharing.


Stromboli Recipe : Emeril Lagasse : Recipes : Food Network




Looks Sounds YUMMY!

Stromboli - Google Search

[QUOTE=Rusty Heap;7211030]STROMBOLI...............WHERE HAVE YOU BEEN ALL MY LIFE????????

I GOTTA TRY THIS.

thanks for sharing.


Stromboli Recipe : Emeril Lagasse : Recipes : Food Network




Looks Sounds YUMMY!

A Stromboli is basically a pizza without the tomato sauce (marinara sauce served on the side). You can put everything you like on a pizza in it. I did a weave pattern. Lay out your dough (thin crust style) and lay the ingredients (sprinkle of oregano) you want down the middle and then cut the sides into strips and weave them over top of the ingredients. Brush the top with olive oil to help browning (or use egg white) and another sprinkle of oregano. Bake at 350F for 30-40 min. It was Looks Sounds Yummy! :)

Got a Malay style chicken curry happening.

http://forums.pelicanparts.com/uploa...1358412557.jpg