It wouldn't if you sliced before cooking. It would be no different than a butcher cutting it.

And I can't remember if AB or ATK debunked the idea that searing seals in the juices, but one of the two did. Maybe both.

"searing in" the juices has been debunked a few times. Meat is actually dryer after searing (proven by weighing the meat after different methods of cooking), but browning adds so much flavor that its worth it. This expression always irks me.

This week has been leftover meatloaf and pepper steak/chicken from the weekend. Good stuff and easy to heat up.

Had leftover meatloaf also. Smoked

You're slicing meatloaf not tri-tip



Just pulling your chain, looks good man.

wow awesome. Smoked Meatloaf that sounds very damn good.

Dammit now I'm hungry for meat cake

Here's something a little thicker than meatloaf. Nary a drop of juice went in the drip pan.

:drool: Jesus...

Man. No shit. Rob roast too. Recipe on the meat loaf?

They sell shit to clean off your stove. Just sayin

If there is not a women in the house you only need to clean it once a month or so.

Nice, very nice. Pics are definitely food-porn, now we need to hear how you did that...

Went to Farmer's Gastropub in Springfield, MO.

The fact that it COMPLETELY SUCKS ASS despite the good reviews on Yelp lead me back to my original premise on 90 percent of restaurants in Springfield:

THEY ALL BLOW.

Seriously. Most tasteless fish, sausage and beef I've ever had. I felt completely ripped off. The fish tacos were a ****ING JOKE and it was TACO TUESDAY. The place is supposed to be BRITISH and their CHIPS were a disgrace. Tiny little mushy pieces of potato shit. Awful.

My cousin and I both left one-star reviews for that shit-show on Yelp.

There is almost no good food in Springfield. I did go to Lambert's though. Yum!

ROFL @ nuclear holocaust hahahah

You're not going to the right places in springfield

I guess. I've probably been to 20 places there over the years and they were all average at best. It's unbelievable to me that Farter's Gastropus was rated 4 out of 5 stars. I can only conclude people in Springfield have no idea about food.

Metropolitan farmer is a new one on the south side that you should try next time.

Moved into a condo with a partial kitchen rehab underway and after 3 weeks I finally had the 90's era, white appliances removed and all new ones installed today.

Can't wait to get back to cooking in my kitchen.

And **** ever buying a place from a dog owner. Christ almighty, there was dog hair in the fridge and in all the cabinets.

The pic was for food lovers. Wasn't thinking of the anal retentive. Maybe next time. :p

This was 2# of 80/20 burger, 1# of Pork,chopped onion, 3 eggs, 1 cup of bread crumbs and a few splash's of Worcestershire. Formed it,pulled it apart in middle and added shredded 4 cheese and reformed.
I use 2 pans of same size. Punch holes for drainage in 1 and spray w/ cooking spray, use other as a drip pan. Wadded up 5 balls of foil to support upper pan and set on lower. I'd give credit to who came up with this, but I read so many ideas I lose track. 3# took 3.5 hrs on my smoker. 250-260 deg. Took it to 275 last half hr as it was getting late. Took to 170 internal

Boiling brawts in beer. Then to grill for some color.

Pineapple and tomato fried rice.

http://images.tapatalk-cdn.com/15/06...300f613829.jpg

Throw some dashes of paprika on the sides, makes for a beautiful presentation

Wyjsissotmawdfaraltisyabsosatnhjblittfociyaicyawcsabsl;hiyabsaytbtsapticsweofoctyaiabrm. .

In all seriousness, why paprika? And I thought you launched some kind of Jihad against paprika.

White appliances are in! Didn't you see our house?!

ROFL

Sadly the cheap bastards who owned the house before us put in new appliances in 2011....all ****ing gross ass white! Wife wants to replace them but I am not going to spend thousands at this point to junk all working appliances, less than 5 years old, solely for cosmetic reasons. Wife must think I make a lot more than I do! Won't say I'll be mad if they take a shit though.

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

Well yeah!!!



My thread was about it having no flavor and it's only a garnish brah. You can use cayenne too though if you want flavor. See how I did my pasta. Not trying to take anything away from your dinner. That rice looks incredible and I love me some rice too.

http://images.tapatalk-cdn.com/15/06...2dfe83c892.jpg

It was definitely the age and grimyness more than the color. I'd actually take newer white over new stainless and their feet of strength to clean. I've actually never had new appliances so I'm pretty stoked. Plus, Memorial Day sales and such.

Hmmmm...

Don't go back on your thought. I hate them just as much as you do!

We actually had awesome appliances in our last rental. Stainless, which look nice but definitely are a pain to clean. Look great clean though.

So what color did you get?

Y U NO LIKE PAPRIKA GARNISH!!!!

Paprika does have a flavor, and I'm skeptical of a garnish that has nothing to do with the dish. It does look pretty, though, and in a dish that's uses paprika, I will keep that in my back pocket when I get to plating. But I think this needs something else, just not sure what. As it was, I just garnished with some green onion.

We went with slate.

It looked like an Ewok died behind the old oven from all the dog hair.

Meh, there no rules for plating imo. Just go with what looks best, regular cheap paprika doesn't have big flavor. Hell I think cayenne would have been perfect. I love the sweet and spicy combo. Same color different flavors............obviously lol.

But whatever you wanna do, give it a try. It's really pretty. No homo.

It's $2 slider night at my local barbecue place, and my wife is out of town. My plans are locked in.

Dude, just looked up the slate look on appliances, which I hadn't really seen. Legit! Showed wife, she said she'd do that. I hope she doesn't mean now.

I think the people here had a small dog. Not a lot of hair but very low "claw" type marks near some doorways. Dog hair kind of grosses me out. I'm sorry for your loss.

I agree it's pretty, but admittedly have pretty strong feelings about garnish. The garnish needs to make sense and be meant to be eaten. If you don't want people eating it, don't put it on the plate. And paprika in that fried rice would have been not good.

The cayenne would have been nice, especially with the sweetness of the pineapple and tomato.

I really need to buy good paprika because the shit I have doesn't have any damn flavor. It wouldn't even ruin a bowl of cereal lol.

Glad you like the cayenne idea though. :thumb:

Chinese buffet. Meh, just meh...

We have an excellent one here and they offer Mongolian BBQ, best ever!!!!!

Mine was a quick bite home for the son and me after Thursday evening men's club golf.

I'l choose better next time.

I ate the short end off of a slab from Bryants, it was glorious.

You know, plating on a rectangle with some drops of chile oil might be nice, too. Or a couple squiggles of sriracha.

Jesus God I hope you guys never comment on my plating. I'm terrible.

I had Chipotle last night. They've apparently gone the non-GMO route. I think I'm done there. It's bullshit anyway, I'm quite certain all but maybe their unsweetened tea there has Corn Syrup which is almost certainly derived from GMO. What a ****ing cop out to ****ing hippies. **** that place.

Find a place that sells Frontier spices in bulk. Then just scoop an amount you will use up within the next few months. When spices are fresher they have more punch and flavor. They have several paprikas and they are pungent.
Your's sound old.

Most organic or natural food supermarkets carry them. Some specialty stores too.

Don't put them on a spice rack on your wall. The light fades them and destroys the flavor. Put in a cabinet where it's darker. You can buy dark bottles or tins from here in different sizes.

http://www.specialtybottle.com/

Another advantage is that you save more money this way. I hate buying a spice that I use just once or twice a year and paying nearly ten dollars for a little jar.

If you like how it tastes then why not eat there? Just because it's non-GMO? Does that harm you in some way? You can always get the unsweetened iced tea instead as well. Not everyone who is a hippie eats there. Businessmen do too.

I want some help for making beef ribs. NEVER made them before. BBQ, grilled, oven anyway except I'm not going out and buying a smoker.

I never really cared for the beef ribs. I like the baby back ribs. 'Cept one of my sisters moved here in the last six months and her husband is Jewish and says he doesn't eat "swine."

Since I have the place for entertaining, the large dining table, the pool/patio area I usually get stuck with any holiday events etc. Don't want him to come over this summer and not eat. I'm Italian I can't have something like that happen!

So post away....

And keep them away from heat. Whole spices will keep almost indefinitely in the freezer.

I think you know my view on Non-GMO. It's just a principle thing. I'll probably go back. I was just irritated.

In point of fact there is an impact on my livelihood. I don't grow any good grade corn. But the bigger the non-GMO movement gets, the more decisions are made on bad science.

I've never made decent beef ribs. I'd be interested in making them not suck also. I had some off a grill one time and they were bad. I don think they have enough fat to make them decent off the grill.

If I had to do it is have them in the oven.

This is making the rounds on Reddit (US chef prepping the day's A5 Kobe from Japan):

Open at your own risk. It will induce ptyalism gravidarum.

Have you tried boiling them or one of those turkey bags?

I haven't. I just tried them once in the oven and decided it wasn't worth jacking with. I've had some that some friends made and none were very good. The best were off of a traeger.

Those were both old, old CP references.

If you don't have an option to smoke them, you could try covered in the oven at 200, 225 for 3-4 hours. Then grill a couple minutes per side to crisp up and caramelize any rubs or sauces.

Firing up the Tandoori tonight.
I have multiple bags of Chickens marinating right now.
Will start the Naan bread ferment after work.

Now that's I tip I never heard of but can use. The moisture doesn't get to them?

Think I should store some of mine in my garage with is temp controlled at 68°-69° for my potatoes, onions, bulk foods and freeze-dried prepping foods.
My kitchen gets much too hot in the summer.

O.M.G! We can't have that can we? ROFL

Nope. I keep mine in the zipper bag direct from the spice purveyor I use. Doesn't much work for things like oregano or basil or any leafy items, but works beautifully for pepper, cardamom, coriander, nutmeg, cloves, etc.

Okay, that's how I do my ribs. But I have to get a grill since I tossed mine out it was so old and beat up.

Now what about rubs, spices, sauces ...got anything?

I make my own oregano since I have an herb garden and it grows like a weed. I prefer that one fresh though. Certain herbs I prefer fresh—also, basil, dill, mint, chives, rosemary and thyme. Someone told me you can put these in an ice-cube tray to preserve as well.

Now whole spices I can see. Tho' I prefer nutmeg already ground. I like the mellowing to the flavor more than it fresh (which I do have). Otherwise, it's a bit peppery fresh.

I have a rasp but it wouldn't work for whole cardamon. Do you have a spice grinder?

I always just threw something together last minute, but these are all well reviewed:

http://www.food.com/recipe/bobby-flays-rib-rub-353302
http://www.epicurious.com/recipes/fo...le-ribs-242248
http://allrecipes.com/recipe/dry-rub-for-ribs/
http://allrecipes.com/recipe/bbq-spice-rub/

The herbs that seem tender don't dry well. The ones that grow well in dryer areas do really well with drying because the essential oils that make up the aroma and flavor are designed to withstand it. Stuff like basil dries terribly.

:eek: Different strokes for different folks, I guess. I can't stand pre-ground nutmeg. I love the pungency of fresh. I can't remember the last time I even had dried.

I have a burr grinder for large batches, and a decently sized mortar and pestle for smaller batches.

Those are mostly for pork—except one maybe. I have a baby-back pork rib recipe that I like and is well received. I need beef ribs.

Whoops.

I've never done beef ribs, so you can Google as easily as I can. I do want to do a 48-hour short rib sometime in the sous vide.

I've already done that. I wanted input from the masters of meat preparation which dominate this thread.

I know what I'm gonna do:

Buy some beef ribs from a butcher and divide the recipes up. See which is best.

I didn't mean that negatively, just that I don't have any firsthand knowledge. So you'll need input from other masters of their meat.

Low and slow on beef ribs. I usually wrap in foil and cook for several hours. Take them out and sear on the grill about 1 minute on each side. Beef ribs take time. Again I'm not a master. See how Myron Mixon and Johnny Trigg makes their beef ribs. Best BBQers around and their awards show for it.

Didn't think you did. Just a FYI comment from me and for any others.

O.M.G! You're a tin foiler too?! ;) :Poke:

Now don't pile on you other folks who have that tendency.

I think I'll just cover them the way I do my baby-back ribs.

I'm 28 and made beef ribs twice, I only do baby backs. I don't have much experience with beef ribs, both times they were edible lol

I prefer spare to baby backs. They take more time, but they have a better meat to bone ratio and better flavor, IMO.

You're really 28?

You know this already

This avatar does NOT go with a 28-year-old!

https://www.welovecinema.fr/wp-conte...nu-300x169.jpg

True dat. Do you cut off the access meat too?

Very true

The breastbone and cartilage? Yeah, I do. I still smoke it and turn it into chopped meat to go into my beans.

All this food talking made hungry at work. Went to a Mexican grocery store close by where they serve out some good food. Nothing better on a hot day than some shrimp cocktail

http://images.tapatalk-cdn.com/15/06...f3c621e948.jpg


This hit the spot. Fresh, light and healthy.

I know, I thought teenager too.

I don't do beef ribs either. No reason to avoid the better baby backs anyway. Better tasting and easier to cook.