A pound of hamburger and practical math
Bunny
8 years ago
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Bunny
8 years agolast modified: 8 years agoRelated Discussions
Having a cow butchered - choice of cuts
Comments (32)I have not read the rest of this thread, just this most recent post, but I got 1/4 beef last week. The cow was apparently on the smaller side, at 610 pounds, so we paid our price per pound based on 1/4 of this total weight, so our portion was 152.5 pounds. We buy through a small local store, so our price per pound includes cut and wrap and everything in one number. We have 36, one pound packs of ground beef, about 18 pounds of stew, stir fry and cubed steaks, 10 pounds of steaks (we opted for rib roast for Christmas rather than rib steaks, and we chose to have more other roasts than steaks, so our steaks are NY strip, top sirloin, tenderloin and tri-tip), about 30 pounds of roasts and 6 pounds of "soup bones". I told them I wanted a share of the organs, they just left it for me to work out with the store, I think it depends what the other buyers want, but you should be entitled to a share of the organs. I'm not sure why, and we didn't get this before, but they also packaged about 25 pounds of bones and 18 pounds of "beef scrap". I have not gotten these when we've gotten beef before, even last year through this same place. Maybe it's because we discussed the organs being for the dogs (though I declined "dog bones" ) but I wanted soup bones, I really don't know. I'm going to thaw a pack of the scrap and see if it's feasible to cook that for the dogs, but I may also share it with my neighbor who hopes to have a deer to process this fall. Anyway, I just had to throw in that last part because all of this, including the 43 pounds of stuff we've not gotten before, fit in 3 cardboard boxes. Heavy boxes, but still will fit in the car with no problem. I think without the extras, it would have been pretty close to fitting in just 2 boxes....See MoreAnyone doing somthing other than hamburgers/hot dogs on the grill
Comments (23)Taking meat out of the freezer tonight I found a package of short ribs cut on the thin side. Finally it clicked why I bought these so I'm trying the maui style ribs that Dinanna55 mentioned many moons ago. Looks like they were a hit in Hawaii but the place has closed down. Here is one recipe that was linked to in her post and a link to one on epicurious. I'm going to play around with both of them and hopefully come up with something good. They sound different and unique to me tonight. Rib recipe keeps Hawaiian secret safe Azeka's is a ribs and snack shop in Kihei, Maui that has been in business for more than 50 years. The shop's legendary Maui ribs recently inspired Patricia Shorting to e-mail me in search of a recipe. Shorting had a card listing the ingredients -- soy sauce, cane sugar, fresh garlic, fresh ginger and sesame oil -- but wanted to know the proportions. By Times Colonist (Victoria)February 20, 2006 Azeka's is a ribs and snack shop in Kihei, Maui that has been in business for more than 50 years. The shop's legendary Maui ribs recently inspired Patricia Shorting to e-mail me in search of a recipe. Shorting had a card listing the ingredients -- soy sauce, cane sugar, fresh garlic, fresh ginger and sesame oil -- but wanted to know the proportions. Azeka's website, azekas.com, says the shop came up with a special marinade for barbecued beef short ribs in 1976, and it quickly became a favourite of Maui residents and visitors, solely through word of mouth. "Don't forget to try the ribs at Azeka's Market!" people would say. The marinade is based on an original recipe of Bill Azeka's mother, and the shop treasures the formula so much, it trademarked the product. The chances of getting hold of the secret recipe are, well, nil. So, if you want to taste them, go to Hawaii, or they'll ship them to you frozen and you can cook them yourself. The other option, of course, is to come up with a recipe that resembles the tasty morsels of ribs served at Azeka's. The place to start is with the meat. As noted, the cut used is beef short ribs, which may come as a surprise to some. Most associate short ribs with thick, five-centimetre-wide pieces of meat that require long, slow cooking to make them tender. For Maui-style ribs, however, the short ribs are thinly cut, one-centimetre-thick, long strips that become tender by deliciously marinating the meat, not slowly cooking it. The result is short ribs that take 10 to 12 minutes to cook, not two hours. As for the marinade, the key balancing act is between the salt from the soy sauce and the sweetness from the cane sugar (sold at some supermarkets and Asian markets). In a first go-around, I used three parts soy to one part sugar. It wasn't quite right for my taste, so I opted to go with two parts soy to one part sugar. That may sound like a lot of sugar, but when I tasted the ribs, they were sumptuously sweet, not overly sweet. I added the ginger, garlic and sesame oil in small amounts until I achieved the somewhat subtle, I-know-you're-still-there flavour I wanted to achieve. All three ingredients have pretty powerful tastes, and if you overdo it with any one of them, they, not the ribs, could steal the show. Is the Maui-style rib recipe I came up with like the one served at Azeka's? Likely not. And that's a good thing, because it's nice to have secret food finds that keep you wondering why they're so delicious. That being said, my ribs were tasty and can be cooked indoors or outdoors. Because of the high sugar content in the marinade, you need to cook the ribs over medium heat -- any hotter and the sugar will burn before the ribs are done. Eric Akis's columns appear in the Life section Wednesday and Sunday. The best-selling author can be reached at ericakis@shaw.ca Maui-style Beef Short Ribs I used Kikkoman soy sauce in the marinade. It's a little lighter in colour and didn't turn the ribs a deep black colour, which some of the darker soy sauces do. I didn't want that to occur with my ribs because they'd be darker and less appealing-looking once cooked. Preparation time: 10 minutes, plus marinating time. Cooking time: 10-12 minutes. Makes: 4 servings 8, 5 to 6 bone, thinly cut strips of beef short ribs, about 3 1/2 lbs (see note) 1 1/2 cups soy sauce 3/4 cup cane sugar 3 Tbsp finely chopped fresh ginger 3 garlic cloves, crushed 1 1/2 tsp sesame oil Place the ribs in a sided dish just large enough for a single, slightly overlapping layer. Combine the rest of the ingredients in a bowl and stir to dissolve the sugar into the soy sauce. Pour over the ribs. Cover and marinate the ribs in the fridge at least 8 hours, or overnight, turning them occasionally. Preheat an indoor or outdoor grill to medium heat. Remove the meat from the marinade; discard the marinade. Lightly oil the surface, then grill the ribs 5 to 6 minutes per side, until cooked through but still juicy. Adjust the heat downward if they're darkening too quickly. Note: At some supermarkets, unmarinated, thinly cut short ribs are labeled Maui-style short ribs. Eric's options: After marinating, these ribs could be frozen raw -- something you may wish to do with half the ribs if you're only feeding two. Thaw them overnight in the fridge the day before you intend to cook them. © (c) CanWest MediaWorks Publications Inc. The link below has the recipe from epicurious. I've always had good success with the recipes from that site. If you google there are many more but they all have the same basic ingriedents. I'm going for it!! David...See MoreWhat's going on here????
Comments (20)Chiming in late here (I shut off my computer this weekend - stress levels are getting to me these days and I had to "unplug" for a few days) Ima, I agree that the snacking is not an issue, but the lying about it and hiding it is. I see it as problematic for several reasons 1) With a little girl with as many troubles as your SD has faced, this could EASILY cross into eating disorder territory 2) If she comes to you of DH for a snack, you can monitor what she's eating to make sure she's eating well. If she's sneaking it, you can't make sure it's healthy. 3) Lying/secretiveness (in general) is a bad thing So, confession time: I went through a food hoarding phase as a kid (I think I was around six). It was just that, a PHASE and I grew out of it on my own, although in SD's case, she might need some help to grow out of it. I once took a pack of bologna from the fridge, ate two or three pieces and stuck the rest under my waterbed mattress. Obviously that made quite a foul smell after a while, and I got busted. I'd slip food from mealtimes into pockets (including things like salad or macaroni!) to eat later. I'd con my parents by getting a snack from Mom, eating it, then asking Dad for a snack and keeping it in my closet. At the time I didn't know why I was doing it, but in hindsight, I do. My mom and sister struggled with their weights (both pear-shaped endomorphs) and were always watching what they ate, so I felt I should not want food and snacks either. I was NOT overweight (if anything I was underweight) and people always commented on things like "oh she's so skinny" and as a kid I felt really torn between that I HATED being called skinny and that I LOVED being skinny... So I had some pretty complex emotions about food. I wasn't underfed, or ever denied snacks (unless it was very close to mealtime or bedtime), but I was mixed up about food for awhile. I think my logic in the hiding it was that if no one knew about it, it wasn't real, and I wouldn't gain weight, even though another part of me wanted to gain weight so people would stop calling me skinny all the time, so I wanted to eat a lot. I also know that I felt quite a thrill of control that I was choosing when to eat a snack without asking (I know, I know, my rebellions were ridiculous) I suspect that SD is pretty mixed up about food and has a somewhat similar idea in her head, that if she does it in secret, she's not really eating. Getting busted on the bologna broke the habit for me... But my only idea for your SD would be to take her to the grocery store and let her pick a few healthy snacks to keep at home. Put them out in a bowl (so she has fruit and granola bars and raisin packets etc at her easy reach) and explain that she doesn't have to ask to eat these snacks, but that you'd like her to eat them around other people and put the garbage in the kitchen garbage can, because "fruit garbage in your bedroom can cause germs". If she wants to know why she's supposed to eat around other people tell her that you read that "people who eat their meals and snacks with family and friends are healthier and live longer! So Dad and I want the whole family to live long and be healthy!" Giving her control over her own healthy snacks, but encouraging her to eat them around others might help with this!...See MoreEeeeeewwwwwww!!!!
Comments (6)Is there anyway to get rid of the weird symbols in that post? My sister spent 5 days in the hospital (and was sick for 4 days before she was even able to go to the Dr.) with a nice case of Salmonella..thanks to Chick-Fil-A!! When she finally went to the Dr. her potassium level was 1.7!!...See MoreBunny
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