What'd you eat for lunch
- Thread starter Salty
- Start date
Very nice!! Begs another question, which cut of meat do you buy at the store for the best burgers? I am told 80/20 Angus, and there is nothing better? They seem very juice as compared to leaner cuts.
Dang nice looking thick burger!...folks around here complain if the burger is even half that fat
That's funny clip!....At fancy italiano pizza joint once I asked for every meat option they offered, in losing effort to punch up my meat pizza. They refused, alleging all the grease will catch fire in the oven. But they had a salad bar too. So I told them substitute lingui?a for the pepperoni. After I got the pizza I added pepperoni from the salad bar, and bits of salami too, they had in some 'salad' thing (sorry, antipasto di salumi all'italiana).
:142smilie
80/20 ground chuck.....most of the fat is cooked out and makes the best burgers. JMO:0008
Testing more tweaks to my Steak Diane recipe.. Gonna use my really gelatinous no-salt chicken stock to help thicken/flavor the sauce, along with deglaze by red wine, reduce it... And see how grilling short rib meat works.
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ya gotta love seared steak with a cream, mustard, mushroom, brandy sauce!
ya gotta love seared steak with a cream, mustard, mushroom, brandy sauce!
Turns out double the drops of hot sauce not work. But that red wine deglaze with mushrooms cooking is a hit! And short rib meat better than Sirloin for this..
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ya gotta love seared steak with a cream, mustard, mushroom, brandy sauce!
Turns out double the drops of hot sauce not work. But that red wine deglaze with mushrooms cooking is a hit! And short rib meat better than Sirloin for this..
Sent from my SCH-I535 using Tapatalk
Half mashed potato, half 4 cheese
Basic, San Diego ca
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