Never made it so I can't vouch for it. Will report back tonight...

http://www.thekitchn.com/recipe-slow...-kitchn-211284

And I've seen those Costco steaks, they really do look quite nice. Will they cut to order?

I certainly have gone to 2" steaks being as thin as I go. Since we eat hibachi-style (standing around eating right off the cutting board) I've even gone to asking the butcher to angle his cut so one end/area is slighty more rare than the other once rested, and it works surprisingly well, and we don't have to cook 10 pounds of vein-clogging red meet to get it like we each like it.

Between that and and using the side-burner outside, I think I've just about nailed it with one steak at 2-2.25" feeding us all.

I've been eating a lot of canned tuna...any way to spice it up?

I haven't asked them to recently, but they will. The ones they usually have packed are usually 1.5-2", which is what I generally like. I also like them because when I feel like splurging they carry USDA Prime ribeyes, strips, and sirloin. Even their Choice seems to be generally better than even Publix.

Yes!!

Get your can of tuna, open, and dump it all in a bowl. Sprinkle just a tad bit of coarse sea salt, fresh cracked pepper, cumin, and minced garlic. Give it a big ol' squeeze of lemon. Then put it all in the garbage and go buy some fresh tuna.

Cumin...sounds good.

OK, seriously... I don't eat canned tuna, but I do have The Flavor Bible (basically a list-style book that polled a bunch of chefs for good flavor combos). So here's the ingredients they list as "classic" flavor combinations with tuna:

chile peppers
chives
cilantro
garlic
ginger
lemon
lime
oil
onions
parsley
pepper
salt
scallions
sesame (oil and seeds)
soy sauce
thyme tomatoes
vinegar

Here are some of the flavor affinities (cross-references so all ingredients play well together):

tuna + aioli + capers + tomatoes
tuna + anchovies + green beans + olives + potatoes
tuna + arugula + bacon
tuna + avocado + ginger + radish
tuna + avocado + lemon + soy sauce
tuna + beets + lemon
tuna + black pepper + cilantro + cucumber + soy sauce
tuna + cilantro + cumin
tuna + cilantro + dill + mint
tuna + cucumber + ginger + miso + shiso
tuna + fennel + fennel pollen
tuna + ginger + mustard
tuna + ginger + vinaigrette
tuna + jalapeno chile + cilantro + ginger + sesame oil + shallots + soy sauce
tuna + lemon + olive oil + tomatoes + watercress
tuna + sesame + wasabi

Funny stuff... I used to deploy on submarines and would bring MANY cases of canned tuna with me (and wasn't able to cook it!). We had reason to not have the luxury to fatten up like the rest of the crew, and keep in a little bit of shape (!!!); and man I was hated... The best day of my life was when the cooks on two of the boats we worked off of went to cooking high-protien, low-fat, NOT FRIED diets. If not for all, they always had an option for us. They were awesome AWESOME men!

I'd recommend not being afraid of Tuna in oil, and if you're simply eating tuna out of the can, relish, mayo, and mustard are your friend. I used to also mix-in some wasabi and wrap it in seaweed paper for a change of pace. And I'd also mix-in something like these too - just to try to change it up... Eating tuna 2-3 meals a day (yeah, 98 days under the ice and you can't get fat, you gotta do some shit like that!) makes for an interesting diet and even more interesting exercise routines when you can't make a lot of noise!

http://www.eatitatlanta.com/wp-conte...f-img_0004.jpg

WHERE THE **** WERE YOU WHEN I NEEDED YOU SO MANY YEARS AGO!

You make me sad!

But seriously, when those two boats/the Navy sent those Chefs to Johnson and Wales to learn how to better feed people on submarines (yes, they left as Chefs!), my life improved handily. I'm sure Reagan almost had to raise taxes to pay for it because when these guys went shopping for a 90-day load-out, they didn't shop where the rest of the Navy shopped for a lot of the food. We had more chicken breast and broiled seafood than I ever dreamed possible! Now, lots of the veggies had to be frozen, but they sure did a great job once they thawed...

Costco's steaks are good imo. I buy the strip, filet mignons, stew beef, pork chops and organic hamburger though. I've had a ribeye twice in my life, I just prefer the strip.

LMAO

Sorry, bud!

Buy tuna in pouches. They don't have to cook the crap out of it like canned tuna. It's much better in texture and taste.

Interesting. You are full of interesting tips!

Add dill relish, mustard, greek yogurt and minced jalapenos. Season with white pepper, garlic powder and onion powder.
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That's got to be a fart machine!

I just do a little research and then take their suggestions under consideration.

Buying fresh tuna is a huge crap shoot. For the most part you're not buying what you think, no matter what the dude behind the counter tells you. Bluefin and Yellowfin have become so difficult to acquire it's ridiculous. You ain't buying that at your grocer.

Stick to the skipjack tuna that's in pouches. It's sustainable, low in mercury and is a great tasting tuna.

Edit: Skipjack is labeled as chunk light in cans or pouches.

Wow, so that game is being played with tuna fish now. After the olive oil and adding cellulose from trees as fillers in other food items. At my brothers in Freeport Maine the piers in Portland have the entire body of the tuna right there to be cut up for you. Amazing and fresh!

Skipjack is chunk light and not chunk white tho? I do prefer the white but I am definitely gonna check out the pouched stuff, especially since you said it wasn't overcooked.

Jalapenos in tuna? My, you are a Californian. I was gonna suggest a Salad Niçoise. Oh la, la! Trés délicieux!


http://www.simplyrecipes.com/wp-cont...salad-b-wm.jpg

Images not showing in my post responses immediately until I edit page like crazy. And that darn script in html keeps showing up.

Code for: Men will love it and will rush to try it immediately. :p

You get the best of the best in Maine as far as tuna goes. What you've eaten is probably the freshest of the fresh bluefin. I'm jealous. They are over-fished worldwide and not sustainable, so any time you can get them right off the boat you're golden.

I think chunk white is albacore. Not sure, though. They aren't sustainable and have high levels of mercury.

6 out of 10 lawyer might agree that has tuna in it.... WOW!!!!!!!!!

Yes it is albacore. No wonder they've gone waaaay up in price with a few ozs cut from the cans.

Doing tacos with ground turkey. Can't wait!

Just made a roast pork loin, mashed taters, green beans and carrots carrots julienne mix, applesauce and salad with homemade Dijon citrus dressing. Oh my god, I haven't eaten a real meal in a while and I feel so stuffed. I look one month pregnant but my belly will be down by the morning. LMAO

No pics.

Shocking.

Slow cooker chicken tikka masala with Basmati rice. Sautéing the onion and garlic and blooming the spices is well worth the extra effort.

http://tapatalk.imageshack.com/v2/14...6a0cc7bbe3.jpg

Hey, thanks for checking for me bud!

I can now vouch for this. I'd recommend going with AT LEAST the 1.5 pounds of chicken and more toward the 2 tablespoons of garam masala. Mine was a little light on the chicken, but otherwise very tasty.

And as I previously mentioned, take the time to sauté the onions and garlic and bloom the spices.

I'd say typical.

Found out it was my adapter and not the memory card that corrupted. So I got that much done about it. I get a new adapter this week, now that I will be in town more.

Obviously when I said "shocking" I was being facetious.

My first line was playing back being facetious too. The rest was to fill you in on what I was doing about it, because I do want to post food pics.

Lol. I wish it was. The carnitas are fuking awesome. In a double corn tortillas fried lightly, guacamole, holy ****

I love me some Indian food! I have thousands of options living here near Wash DC.

Kudos :thumb:

You just gave me a boner! ROFL

Ummm... Thanks?

Homemade bacon cheeseburger and fries, I no doubt did it all wrong but to HELL with you... it works for me.

How'd you do it?

The wrong way, according to you jackoff snobs :)

Nah, just old fashioned skillet fried with salt n pepper and garnished with dill pickle and fresh onion.

skillet? you heathen

no tomato? jackass

Easy 6, always looking to be offended.

LMAO

He loves shitburgers and checkdowns

I do cast iron skillet burgers with salt and pepper only all the time. All that shit people put in ground meat to make a burger makes it taste like a meatball and/or meatloaf. Definitely not a burger.

What is that? A pork chop or something? ;)

:cuss:

Yellow curry and finely diced onion. Dab of mayo or yogurt

Good news, got both my printer/card reader fixed and got the right software to hook my 40D up to my computer.

Regaling in the offing.

Tonight's offering, already eaten so no picks [cooked them up quick after returning from KC, just in time for WS. Camera still packed].

Italian beef with fresh mozz and giardiniera.

Don't know but pretty sure I saw it in a Montreal strip club not long ago. And I mean that in a good way...

I made that last weekend. Tasty.

:spock:

I'm not sure what to make of that...

Brazilian snatch...

I usually try to answer the food nitpickers with good humor, but in your case...

dinner

What is it? That looks like either a giant piece of celery or a very small bowl.

:LOL:

He's Fruit Ninja. Looks like a hunk of pineapple in there. Sweet and sour meatballs, perhaps?
Enlarging the pic helps.

I think that's a potato. So some kind of vegetable and meatball soup.

Looks like albondigas soup

Never heard of it, but after a quick Googling, I agree. And no pineapple.

Lol no pineapple, most mexican places serve it. It's excellent on a cold day. Just as good as pozole

I don't know what that is either... apparently you've discovered I know virtually nothing about Mexican food.

Really? Albondigas and pozole are the best soups in the winter. I love a good hardy beef stew with potatoes, but albondigas and pozole are better IMO.

You have a new and wonderful food world in front of you...

You know, I'm just not a huge fan of the spice palate. I don't have anything against Mexican food, per se, I just could pretty much take it or leave it, I guess. My wife loves it, but I generally need to be in a very specific mood for Mexican food.

:shrug:

There are many non spice Mexico dishes that can include fruits and veggies. A person of your talents could find much culinary pleasure...

I'm open to suggestions.

http://tapatalk.imageshack.com/v2/14...20b744506d.jpg

Just ordered some pozole. Excellent

yes, its albondigas. no resturant bought. home made. It had meatballs, celery, carrots, squash and potatoes inside.

Looks more like a did I or a should I

I go the squirts just looking at that. Thanks mucho.

Hominy is a terrible thing to do to corn.

I never have either. Had to look it up. Looks like they copied the Italians but with a few changes. :p

I am like that now with Mexican but only because I OD on it a few years back. Used to love and and could eat any time. Now I have to be in the mood.

Oh, I do have a request though: how about a good chili recipe? The boss asked for me to try making it on Halloween. Not too spicy would be preferred.

Recipes are all over the place, it seems.

being mexican i eat it almost everyday! lol Well beans and rice are a huge part of our eats. I cant eat as much as i used to because i have acid reflux now. So, my stomach pays for it at night alot of the times. Especially if its really spicy foods. It sux.

ROFL That's ****ing gold.

I like this one a lot. I often use lean ground beef instead of cubed venison. Not the cinnamon; adds a very gentle sweetness. You might try it without first and see if you like it, then add a little at a time. I find the full teaspoon a bit much for my tastes.

http://www.thedailymeal.com/web_reci...-94fb-38607703

I used to be a big fan at posole and i still like it, but ill take good menudo over it now days. I dont know why, but ill tear up some menudo when its hot. Ill call my mom to make it for me, but i always have to cut the ****ing tripe and that part sux lol

Give me Mexican and make it spicy. I'll have it everyday!

Too bad I married a white woman.

Damn.

Lunch today. Upped my sammie game!

Speaking of Mexican, I did Tostadas the other night. So good I'm making them again tonight! Can't believe we'd never done them before...

Thanks, but that's way too complex for my kids. Cumin is also not going happen (hyper-allergic). I need something really basic and that doesn't seem like it's going to happen.