Steak, steak, delectble steak
9 years ago
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Anyone ordered the SteakHouse Hybrid from Burpee?
Comments (47)I have been growing these for at least 5 years. They are the best of the best! They are large, tasty, not giant cores like big tomatoes sometimes have and are not cat faced. They make lots of tomatoes and are my favorite in the garden. Problem is that if I want them, I have to start them myself or pay unaffordable, huge prices at Burpee. Plants are not available at your local nursery. I'm 70 years old and I really don't have the energy to keep starting them like that. I will have to revert back to Big Beef so I can buy plants locally and at a reasonable price....See MoreHow do I cook a raw ham steak?
Comments (18)That is cured, fully cooked. Just like what you would find in a deli sliced ham sandwich. Such a thick slice. I'm surprised your butcher did not ask a few questions. That is about 10 times the amount i use in my peas. I do like thick chunks for anyone that wants one. I keep some packages in the freezer for that specific reason. And for ham and bean soup. Mustard and brown sugar is common but we don't like a sweet glaze. I brush with mustard and use a dry rub and bake in the oven to heat through and to form a nice bark. You just want it heated without drying out. Skillet or oven, medium high heat, to caramelize the surface. Called the maillard reaction. Surface browning elevates and enhances the flavor. Mustard and brown sugar will form a nice glaze but that works best in the oven. Will burn in a skillet. You will get some nice slices cut at an angle. That looks about 3 pounds or so. You could always freezer some slices as-is for soup later on. This is what you have. Where i am from it is called breakfast ham. Fully cooked cured ham then heated in a skillet. Raw pork looks like this. Yours was cut from something like this but this was cut clean commercially. Yours was cut by hand around the bone....See MoreDry Aging Steak In Refrigerator?
Comments (16)I don't have a need to dry age beef. I am happy with good beef properly seasoned and cooked. But there is no way to make prosciutto, pancetta and cold smoked salmon. indoors. To make them, it's about time and proper equipment. I am modifying a wine refrigerator to be able to cool and heat precisely with a digital temperature controller. In addition, the interior is completely finished with reflective aluminum and a germicidal UV light will be installed. The setup will also be connected to a ventilated controlled pellet smoker. I have done a similar setup successfully for smoking indoors. dcarch ....See MoreBest Online Steaks?
Comments (13)Oh my, I'm really sitting on a different fence ;) I like fatty meats, dairy, and while it never gets much sympathy, almost fight to keep my weight up - partly because I know I don't look my best too thin. DH has to be so careful with portion control in our kitchen, it's difficult for him to stay at a reasonable weight while I try to maintain one. I'm just grateful he's so active even retired now - he burns a lot of calories :) Funky, we grill year around here. If its cold like today, DH will still open the garage door on his side of the garage, roll the BBQ just outside under our deep overhang and grill away. It's gas. Easy to light, quick to cool, and back inside out of the weather. I have never in my life made a ground turkey or ground chicken burger ;)...See More- 9 years agolast modified: 9 years ago
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