My little master chef junior made bacon and eggs this AM. Solid results... No pics, it's bacon and eggs!!!

Then it didn't happen

I have seen that in Wally World always wondered about it now I gotta get some and give it a go.

I was just talking about these last night with my cousin. Do you mind sharing your recipe. I never had them before. I know I'm missing out.

http://www.saveur.com/article/Recipe...ered-Tortillas

I simmer half the tortillas and keep half crunchy. I also add an egg on top and avocado. The radish is great.

http://www.saveur.com/article/Recipe...ered-Tortillas

I simmer half the tortillas and keep half crunchy. I also add an egg on top and avocado. The radish is great.

I don't want to start a new thread, so I'll put this here.

A HS friend of mine has been in the food business for years. He's been a chef, food broker, fish monger, etc. He knows the food/restaurant industry inside and out.

I read an article this morning about the big boys setting up small "mom and pop" restaurants around the country to take advantage of the farm to table concept. He said it's absolutely true and has been going on for a while.

So, the next time you find that awesome little spot that has great food... it might be from the minds of McDonald's, Taco Bell, etc.

That's crazy!

I got the stuff on the left the other day (this isn't my picture) because it looked good but not sure what to cook with it? Wanted to try something new. Thoughts?

http://4.bp.blogspot.com/-izyqDi-vwk...0/IMG_4036.jpg

What's for dinner? Here's mine... (Part 2)
 

Easy.....peanut chicken

http://tapatalk.imageshack.com/v2/15...fc972d5a36.jpg

I was thinking what's the best way to prepare the chicken. Grill and poor sauce over? Cut into cubes and saute all together?

I am more intrigued by the cup

Looks like the planet of the apes meets DT.

Pretty much. It's not exactly a light choice at that point. Sounds dumb.

That thing has to be two decades old ROFL

Glaze and grill is the usual. 'Satay' is Indonesian Shish-Kebab


Also makes a great ramen broth, throw some chopped peanuts and green onion ends in with it.

I would season the chicken lightly with salt and pepper. Grill. Slice into strips, place in a pan, pour sauce and just heat the sauce up. Most peanut chicken recipes include soy sauce and worcestershire to be added with the peanut butter. I never tried jarred peanut sauce I just make my own, so I wouldn't know if you have to add those ingredients.

Yeah, that cup is old. It's got DT, Seau, Cortez Kennedy, Mecklenberg, and Long. All dressesd as monsters.

Local Winn Dixie has chucks eye on sale for $5.99/pound. Gonna pan fry in duck fat.

I'll have to try that chuck eye soon. I'm working on another dinner and presentation.

I used to think porterhouse was my favorite. I was mistaken. Without a doubt rib eye is. Not even close.

This.

I've never much cared for porterhouse, NY strips, or filet. Filet isn't even that good. It's tender, but the flavor is not much, that's why it always has a sauce - it can't stand on its own.

Chuck eye is good, but it's not worth $9/pound, IMO, which is what I usually find it at. So when I find it for $6, I'll buy some. If I'm going to spend $9+/pound of steak, I'm getting ribeye, even if it costs me more.

I think I was just intrigued about 2 different steaks and how thick they are. I season my steaks so flavor was never an issue. That said a rib eye is FAR more flavorsome and I don't eat anything but rib eye anymore when making premium steak.

Flavorsome? I like it. If has a beaunificent quality. ;)

No, I'm not saying flavor was an issue for you... I'm saying there isn't much inherent flavor in the filet. It's supremely tender, but what it has in tenderness it lacks in flavor. Put a ribeye and a filet next to each other, seasoned exactly the same, and the ribeye will TASTE better every time.

Haha! My tablet changed flavorful to flavorsome. Happens to me all the time. Go Swype!

Yeah I absolutely agree with that. I'm not even sure it's an opinion. I'd call that a fact. Lol

I learned to cut meat from an old small grocery store owner back in the 70's and whenever a customer asked his advice for selecting steak his answer was always ribeye.

That chuck eye was one of the better I've made. Seared on medium high for 2 minutes per side, then stuck in the preheated oven with a thin slather of steak sauce on top... the sauce thickened and intensified, got that semi-sticky glaze that's so tasty.

Odd, 10-out-of-10 people I've tested can't tell the difference.

Perhaps I just don't know how to make a steak and I'm messing up the ribeye that I'm making at the same time.

Now, what I will say you can get easily when buying a ribeye that you'll be hard-pressed to get with a chuckeye, if getting the butcher to cut you a 2.25-2.5 inch thick cut. Given that the "chuckeye" is supposedly the first two-three inches of the chuck section, or the 2-3 inches between the "rib" and "chuck" sections, that might not be something they can easily do.

I will say this, the chuckeye is 120000x better then the rest of the half of the rib/strip section that's not on the Delmonico side of that section. So it's OK to argue ribeye v. chuckeye, but anybody suggesting that that other half is a total waste of money at that price is, well, crazy.

I remember growing up and my father freaking over "sirloin" steak prices. Not only that, he'd say if you have to put something on a sirloin steak, it's not sirloin. And he's a medium-well person!

He say me go through the 3-hour process of making 2.25" ribeyes and ~2" chuckeyes, and didn't get them all the way "cooked", and he all but called me a metro-sexual!

Odd, later he thought my metro-sexual self had just made the best steak he had ever eaten.

I have no doubt from your posting history that you're preparing them correctly. The flavor of the chuck eye is good, I've never argued that. We've had this discussion ad nauseam.

The texture of the eye (not the cap) is entirely different, and that largely AFAIK is due to how the muscles piece together. If the people you're "testing" can't tell the difference, though, they don't know their ass from a hole in the ground.

Or maybe what you get that's called a chuck eye is different than what I get that's called chuck eye, that's entirely possible, too.

By the way, I'm not saying that your friends don't know their ass from a hole in the ground any more than anyone else. Generally when it comes to food, most people don't know their ass from a hole in the ground. Ask them to identify a sirloin vs. a strip and many couldn't do it. They buy strip because that's what they've seen at restaurants. I do believe this is why we have a love affair with the filet mignon.

That's true. But it's true of many things in our lives like pictures. Those of us who live it, love it, and know a lot more about it, think we know a good pic from a bad one. But in the end, perhaps we can't get past the composition, DoF, and color accuracy of the pic to really enjoy the cute puppy in the pic.

What you're saying is "ignorance is bliss." And while that may be true, I'd rather know better.

Oh, I'm with ya brother... I get it... But I'm getting too old to tell these people they don't know, they tend to remind me that with age you lose things like being able to hear certain frequencies. So they tell me that, like our hearing, out taste buds are 50+ years refined/experience/used/worn out.

Ouch, I told them they just told-off the chef of the meat, so they SHOULD worry about all the other things my old ass has learned like infusing antifreeze, poison, OR SPIT, into THEIR steak.

And that's why I like you... I'll assume that you, like me, watch the Science channel a LOT, and VH1 almost none!

:thumb::thumb::thumb::thumb::thumb::thumb::thumb:

I don't even know where to find VH1 on DTV. Seriously. 200s? 300s? Big damn question mark.

I've made cauliflower pizza about 5-6 times before.

Perhaps they canceled it (and MTV). As the best generation once said:

That's one small step for a man, a giant leap for mankind.....

Flavor wise, nothing even compares. At least too me and apparently, many others. I need to find a good Butcher somewhere around here.

Nice day for some crock-pot cooking. Got a jumbo batch of chili going that ought to feed me for days. The gas will be glorious as well!

Yobogoya!!!

Ribeye is my favorite as well. I can usually find it for $5.99/lb every few months here. I'll buy quite a bit and freeze it. It still cooks up fine once defrosted and nothing beats a ribeye.

If I find it for $5.99, I'm going to flatten the numbers and letters off of a credit card (I don't care whose it is)...

If you ever go to Pismo Beach, stop by McLintocks and get the Kansas City. It's definitely a top 3 steak I've EVER ate.

http://tapatalk.imageshack.com/v2/15...d7a76b97d7.jpg

http://tapatalk.imageshack.com/v2/15...8677f4be04.jpg

Not sure who the douche is pic is from YELP, but that's the steak.

If the KC strip was top 3, the ribeye would have been higher.

There is exactly zero chance of me choosing a strip over a ribeye, all other things being equal.

I'm not a huge strip fan, although if I want something different I'll go for it. I love ribeye or T-bone the best.

Seems odd it's cheaper here? They just had sale at Bashas for $5.77/lb for ribeye.

How can you say you're not a huge strip fan when the t-bone is almost entirely strip?

I'll never order a boneless ribeye. McLintocks don't have bone in ribeye's.

Well when it's $5.99 there, let me know and I'll come buy you a beer.. Don't worry that I might club you and flatten your credit card, that won't ever happen...

:LOL::LOL::LOL::LOL::LOL::LOL::LOL::LOL:

ROFL.

Ah, the whole bone-in debate....

Now we're chatting like whores in a whore-house!

It seems juicier to me than a strip. Maybe I'm wrong. I'm not a professional eater or a butcher.

Best steak I have ever had was at the Hyde Park in Pittsburgh PA. This pic was taken by me. It was my dads 50th birthday, so we went all out to the best steakhouse they had to offer. It cost me $76.99. 50 day aged steak

http://tapatalk.imageshack.com/v2/15...72e34f17a3.jpg

http://tapatalk.imageshack.com/v2/15...deb1654e4b.jpg

I know I've had many sexual experiences that weren't that good!

Well one side of a TBone is NY strip and the other side is a filet mignon if you didn't know that

Being a huge jew, that's how I eat steak. Exclusively. I stock up when it's 7 a pound and under. 9 and under for porterhouse. FI'll up the freezer when it goes on sale. I eat it 2-3 days in a row after buying it because I love it fresh.

You know your meat well...

Actually I did not. Thanks. And it still tastes better than a strip alone. So suck it FMB.

http://i.ytimg.com/vi/GD6qtc2_AQA/maxresdefault.jpg

He didn't. Way to go food snobs! God forbid the day someone posts a can of chef boyardee.

The rainbow huh?????

Somebody else didnt know. Just helping people out trying to send positive messages throughout this board

:thumb:

I wasn't being a dick either. I never knew that. Thanks for helping me out.

You ARE very nice.

I know you wasn't bro. If place doesn't offer a bone in ribeye I will ALWAYS go with the bone in New York if they have it.

If you take a short loin and completely cut it into steaks eventually you run out of tenderloin and you have no choice but to leave it as a T-bone or bone it out into a NY strip.

I NEVER order steaks when eating out because I am part Jewish.

Totally with you on the bone in. If I'm paying good money, give this dog a bone!

When you have Gold somewhere in your name, you eat steak out. ;)

I was just being a dick. :D

Seriously, in the bunch of brothers giving each other shit way. I didn't know you didn't know the t-bone was mostly strip.

I know... And it's prolly a thread some smarter people need to lead. I don't claim to know everything, but when I found out the chuckeye was the next 2-3 uninterrupted and contiguous inches of meat next to the rib section, it dawned on me why it's pretty-much the same as a ribeye, it's pretty-much a Delmonico steak.

Seriously, it's all good, and these threads have helped me a LOT. If not directly, it's caused me to dig into things I never knew or questioned.

What you and FMB, and so many have taught me (and all of us prolly) about cooking/grilling/smoking is amazing and has indeed improved the world. I'd buy you all a coke (and this lady to do with what you will)...

http://blog.bt-store.com/wp-content/...etary-slut.jpg

I only do if I go to a high end steak house. Otherwise, I can cook a better steak at home.

Good point, but I award points for not having to cook too.

I know, I know, I'm going to hell....

But, like any woman will claim, I DO work 14-hours days and M-F I'm usually not thrilled about cooking, don't want the typical slop-in-a-skillet that would result by not giving somebody else a chance, so I don't order a lot of steaks, but it doesn't take R-C to make me order a steak.

Like I said, I'm storing-up on snow because I'm going to hell...

I'm having fried chicken and I'll take her for dessert. ^^^^^

What's for dinner? Here's mine... (Part 2)
 

Chargrilled oysters from the original Drago's in NOLA.

http://tapatalk.imageshack.com/v2/15...419bc7a6f4.jpg

Homemade Anchovie Pizza.