Welcome!

"---to use with my own dry aged beef---"

Tell me about more about yours, and I will tell you about mine.

dcarch

Hi dcarch!

My dry aged beef is fairly simple. I have the butcher cut an 11-13 lb. (bone-in) rib roast or top sirloin roast (with the cap left in tact). I usually begin the process the weekend following Thanksgiving of changing the dressing (paper towels) every day as the beef sits on a rack in my garage "beer" fridge. I keep the temp between 38-40 (use 3 thermometers). By Christmas Eve, it typically loses 2-3 lbs. in weight. I trim the 'moldy' parts, sear it and roast it on 200F. Usually takes about 4-5 hours for a nice medium done roast. I serve it with a drizzle of demi-glace and no knives. :-)

Welcome Adam! I hope to see more of you here ~

Teresa

Greetings. I am with you on the hotdogs.

Glad you joined us, Adam. What kind of citrus trees do you have? Do you have a kaffir lime tree? What vegetables are you able to grow? I have not ventured beyond fruit, due to space limitations, and I grow herbs mostly in pots. Lately I've had good luck with tomatoes, but peppers are still giving me a hard time. I also need to replant lemongrass (not the herb, which I cannot eat).

I look forward to reading more of your posts.

Lars

Welcome out of the land of the lurking, Adam! Another hot dog fan here - made with my homemade chili sauce and coleslaw, of course.

Teresa

Welcome, Adam! We grow herbs and vegetables, and we catch fish and shellfish. I use my freezer a lot for extras. The CF is a great place to spend a lot of time - I've learned so much from the people on this forum. Looking forward to reading your posts.

seagrass

Lars - I do have a Kaffir Lime that I use extensively. (I even trade leaves to a local Thai restaurant for food!) I also have a Meyer Lemon, Nagami Kumquat, Eustace Limequat and Yuzu Orange that I use for cooking. I keep a Buddha's Hand and Etrog for the heck of it and occasionally use leaves from those trees in stocks. -- We pretty much grow whatever vegetables we want here. This summer, our efforts seem to be on okra, tomatoes and eggplant. We also have some crookneck squash and cantaloupe.

I really appreciate the warm welcome from everyone.

a

Welcome to the Cooking Forum Adam.

Ann

Welcome Adam, You have just joined a great group willing to help, share, and support in more than just cooking.

Cathy

P.S. Can I grow a kaffir lime tree in a large pot? Heck, why am I asking, I can't even find a kaffir lime tree.

Hi Cathy.

You can grow a Kaffir Lime in a large pot. That's how I grow mine. If you'd like, I'll gladly send you a fruit in the next month, or so. The seeds (and there are several) germinate quickly and easily. Just remind me in a few weeks. When the fruit is large enough to have some mature seeds, I'll gladly pull one and drop it in the mail.

How thoughtful! I'll take you up on that offer. I am trying to get more skilled in Thai cooking; my favorite Thai restaurant gives me Kaffir Lime leaves occasionally so I can make Tom Ka Gai Soup. I hate to take advantage of them because I know they struggle to keep a supply at the restaurant.

See, you have only been with us a short time and we are taking advantage of you.

Not at all.. Most of my Kaffir fruit end up attracting flies after they've fallen from the tree. Find me a good recipe for Drunken Noodles, and I'll consider it a good trade.

unorthodoxepicure, interesting way to dry age beef.

Here in NY, you can't find dry aged beef in stores. The only way is to go to high-end steak houses and pay a lot of money. I will start a new thread perhaps, to discuss wet/dry aged beef.

I have been trying to find a Yuzu Orange tree here. No luck yet. There are many cooking uses with Yuzu.

dcarch

Let me know if you would like to have something in exchange for some kaffir lime seeds (or a lime). I would like to try to grow one from seed. I have a lot of succulents that I could send you cuttings from, if you are interested, or maybe a bromeliad. What climate zone are you in?

I have a Meyer lemon and a Bearss lime tree and have been using the lime leaves in place of kaffir leaves, but I know they are not that similar. I love okra but have not grown it here, although my father did in Texas. I used to grow artichokes here, and that was the only vegetable (besides tomatoes), but they took up too much space.

Lars

Lars -

I'm USDA 8A; AHS Heat Zone 9 (a more accurate map for gardening). I'm on the I20 corridor between Dallas and Shreveport.

I appreciate the offer for succulents. I might take you up on it, but someone shared some Kaffir Lime fruit with me years ago and I'm willing to do the same. Just drop me your address in an email, and be ready to remind me. Those fruit are too small right now. The seeds probably aren't there yet. But they should be in a few weeks, or a little longer.

If you are using Bearss leaves in place of Kaffir, you are in for a huge treat.

Welcome Adam! Nice to have you om board ;-)

Welcome, Adam,
That's a generous offer for the kaffir limes. My neighbors have a kaffir lime tree, a bay laurel and an orange. I have lemongrass and meyer lemons and lots of lettuce at the moment. It's always nice to trade.

I'd love to hear your uses for the lime leaves other than tom ka gai.

And Buddha's Hand and Etrog - I had to look them up. I might just have to grow a Buddha's Hand tree for the look on peoples faces. That is a cool fruit.

Ann

Welcome, neighbor! I live not too far from you, in Garland. I look forward to seeing your posts. I don't have time to post much, but I read several of the threads, and try to keep up.

Sally

Welcome from deep in the heart of Texas, Adam.

Rusty

Welcome to the best Cooking Forum on the net, where we "try" to discuss cooking and recipes most of the time.

There is also a Conversations section for off topic posts and that can be hilarious.

Nancy

Hi Adam! It's nice to meet you. Can't wait to see what you have to offer us. I bet it's awesome! Glad you run the gamut, very adventurous of you.

:)

-Robin (female), just to avoid any confusion. I'd hate for you to think I was trying to trick you. Yes, I've heard that on GardenWeb. Shrug? Rob will do too, as my friends call me that.

Welcome to exposure Adam. Love that you're able to grow most of what you eat. Citron, that's interesting. With the Buddhas Hand and Etrog I think I might candy some. Hmm... hadn't thought of that before.

Ok, now I'm curious. La or Tx? LOL . My wife is from New Orleans and I lived there for about 9 or 10 years. A good friend who is a horse rescuer is from Shreveport.

I look forward to your posts.

[smiles at Rob Robin]

Welcome on board Adam. Watch out for me, I'm evil.

We try, every year, to make preserves out of our one etrog, but we somehow lose it in the back of the fridge LOL.

Thanks so much Adam, I will send you my address this week-end. This week has been hectic for me - people think it is the moon. I like the area where you live - at least I like Longview, Marshall, and Athens (where the hamburger was invented), Texas, and I've been to Shreveport when I was 14 - that's where I had my first pizza. I was born in Temple, by the way, and we took highway 31 from Waco to Kilgore on our way to Shreveport. I'm not sure where they were, but I remember seeing a lot of Greek Revival mansions with Greek columns on the front porches.

I guess where you live my succulents would not survive well outdoors, as they pretty much require zone 9b or warmer, and they do not need that much moisture. Last winter killed most of the agaves in Austin - I was there in March and noticed the dead plants. I have a lot of Echeveria (and they multiply wildly here), but they are not hardy below 25�.

Anyway, if there is anything you need, just ask!

Lars

Welcome Adam from Southwest Louisiana! We are not that far from each other.

I grow lots of herbs and would love to grow some fruit trees. I now have lots of sunny spots after Hurricane Rita.

Looking forward to your post of the CF.

I really appreciate all the kind welcomes. I live in Longview. And, Lars, I'm familiar with that hamburger invention in Athens. As a young radio newsman, I did a feature story on that. I learned that French Fries were also invented in Paris ... Texas. I do love food lore!

Take care.
ajh

Welcome and thanks...I've never checked the AHS map (z4). Nice to know a kaffir lime will grow in a pot. We've been bartering with a landscaper and I'm hoping he can order me a meyer lemon for my greenhouse. I may have to make a teeny tiny citrus grove in my greenhouse.

I guess we can no longer send emails from member pages anymore :(.

Longview is a very beautiful place to live, AJH!

Lars

sorry I'm so late, Adam, in welcoming you to the Cooking forum, I hope you enjoy it here.

I knew from your "garden" that you were a long way from me here in Michigan, LOL.

Right now I have half a dozen heirloom variety tomatoes in the backyard in a raised garden, along with some eggplant, brussels sprouts, cucumber, habaneros, sweet red peppers, collards, pink half runner beans and ONE zucchini. (grin) I'll probably be able to feed the entire neighborhood with that zucchini. I also have a bunch of different herbs and I'm trying to figure out what the heck to do with pineapple sage, Ashley bought me a pot for Mother's Day and I have no clue...

I compost but I carried buckets of composted cow manure from the farm for my backyard gardens. I have a tomato plant that's as tall as I am! Well, never mind, that's 5'1", LOL.

And yes, Jessica is evil, watch out for her. ;-)

Annie

Benvenuto Adam! I'm up in CT - garden is planted but it's going to be awhile yet for harvest. I planted Thai basil for the first time - to make my Thai dishes more authentic. Of course there are two varieties of Italian basil. Hope you enjoy the banter on the CF...oh and the great recipes too!
-maria

Welcome Adam! We garden in raised beds, but only green beans, several kinds of tomatoes, a few kinds of hot and mild peppers, cucumbers, and greens from time to time, mostly fall greens. We lost a big pear tree in a storm last night that almost wiped out our veggie garden.

Annie, I just enjoy the fragrance and the gorgeous red blooms of pineapple sage. Never have used it for anything else but maybe I'll google for other ideas. I love the plant just for itself and the fact that it blooms (for me) after all the other plants except mexican sage (purple bloom) and mexican mint marigold (yellow-gold bloom) are done for the season and they put on quite a show.

jude

Welcome Adam. You sound as if you will really add some interst to the forum. It's a great forum. Wonderful people and very talented.

Annie, what do you mean you only have one zucchini! Steve now has 8 planted and is still itching to plant more! Soon the battle will begin. What can I do with all of this zucchini????

We also garden in raised beds and compost all of our leaves, grass clipping, spent veggies, eggs, coffee grounds, etc.

Michigan is our home so no lime, orange or lemon trees for me. I only dream of walking out my back door to pick some citrus. Although, Michigan has some of the best, apple, cherry, peach orchards around. Blueberries and strawberries are great here also.

Karen

Welcome Adam from the rocky coast of So. Maine. Lighthouses, sandy and rocky beaches and the freshest seafood you can find. Today is rainy and foggy. We could see the fog rolling up the street this morning. Just like in one of Stephen King's novels. Looking forward to reading some of your recipes and thoughts on food. We get rowdy every now and then. But we get over ourselves and move on to the next topic. Glad to see another composter on the forum. We grow our own romas for tomato sauce along with the herbs to season it. The compost sure does come in handy and cost nothing to make! Again welcome to the CF, NancyLouise

I posted a response yesterday, but it apparently never made it here. So again... Thank you for all the kind welcomes. You guys seem like a tight-knit group and I already feel like a part of the family.

I know this isn't the gardening or citrus forum, but if any of you aspiring citrus growers ever want to know what and how to grow it in your neck of the woods, I can show you. (It's really easy.) I think I mentioned that I used to own a company that grew and shipped (dwarf) citrus trees to states all over, including Maine, where a chef bought my trees to use in her restaurant dishes. I suppose the moderator would have to approve a couple of public posts here regarding citrus growing. Or, I am more than willing to email.

Again.. Thank you so kindly for your warm welcomes. I'm glad I stopped by.

ajh

Another late welcome to the forum from me too. Lowes or some place had container citrus trees for sale this spring. Not sure if they would live indoors or not?? I know they wouldn't make through our normal mild winter though. Minus a couple of ice storms and a blizzard too...lol! Yes, I'm just northwest of you in OK. Look forward to your future posts!!

David

I think it is perfectly appropriate to discuss growing citrus on a cooking forum, since having fresh citrus on a tree is a very welcome convenience for any cook, I would think. A couple of months ago, I was getting blood oranges from a co-worker who lives further inland (where it gets hotter than where I live), and his oranges were the sweetest I had ever eaten. I thought about getting a blood orange tree for my yard, but then I decided that it would never be as sweet in my neighborhood, and I think I have some bad soil as well. It's not a citrus, but I do have a white zapote in my back yard, although I do not expect to get fruit for at least another year. I also have a mamey tree that may or may not make it, and if it does, it will take four years before I get any fruit. The papaya trees I planted last year did not survive, and I'm not sure what I did wrong. Maybe they got too much water. I had papayas in Venice, and they grow well in San Diego, and so I haven't given up on them yet. I like them because they do not take up too much space.

I am still unable to send you an email, but you can send one to me now, and I will then send you my address, as I am very interested in the Kaffir lime seeds!

Glad to see that you have decided to stay a spell!

Laras

Adam, just want to add my welcome. These nice folks even tolerate me, who doesn't cook much. I do like to garden,though!

If I had room in my house I'd have a few citrus trees in a heartbeat. But, I barely have room for the few tropicals I do have. One of these days I'll have a greenhouse.

Annie, if you're still checking in on this thread, I've used pineapple sage in fruit salad before. I've even put the flowers in the salad, mostly for garnish, but they can be eaten, too.

Sally

Thanks, Sally, that single plant is just growing like it's going to take over. It's very pretty, but I'd like to be able to use some of it for something!

Adam, I agree that discussing citrus trees is not out of the ordinary here. We do have a "conversations" side where we discuss weddings, deaths, prayer requests, books, TV shows, nearly anything, but not too many go there regularly, so I say "post away". If I had a suitable spot, I'd grow a meyer lemon, I love the darned things!

Annie

Hi Adam and welcome from me too. We tend to be a pretty easy going group when it comes to going off topic, somehow we can make just anything food related and citrus is food!

Hope you jump in often

Sharon