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| What's for dinner? | |
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| Tweet Topic Started: Sep 25 2014, 06:37 PM (202 Views) | |
| Luke's Dad | Sep 25 2014, 06:37 PM Post #1 |
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Emperor Pengin
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Fried Chicken, Ribs, beans with pulled pork, mashed potatoes, corn, cornbread, strawberry shortcake, and all the Yuengling I could drink. Top it off with a great vaudeville routine, and it was a good evening. |
| The problem with having an open mind is that people keep trying to put things in it. | |
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| Horace | Sep 25 2014, 06:47 PM Post #2 |
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HOLY CARP!!!
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Very reminiscent of my dinner, LD. The differences are negligible and probably not worth mentioning. But, for completeness, for dinner tonight I had a handful of beef jerky and a quite beautiful bone-in ribeye steak of cow. The steak was a recommendation of a co-worker, purchased in the one place it can be purchased - at a local obscure farmer's market on a Sunday between 10 and 12 (at which time they're generally sold out). Grass fed and all that, but well marbled. Even dry aged for 28 days. Still... not sold on the whole grass fed thing. I wanted it to be wonderful. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| brenda | Sep 25 2014, 07:45 PM Post #3 |
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Well, that would be at my house, Horace. We have lovely grass fed beef steaks. Yummmmmmmmm |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| Horace | Sep 25 2014, 07:58 PM Post #4 |
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HOLY CARP!!!
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How do you cook 'em, Brenda? ![]() Such a simple thing, one of the few I've really explored in my life. Everything can be delved into, right? I mean I've got it down to the internal temperature of the meat at the time you start cooking it, and the amount of time you've exposed it to salt. My stove-top with its four gas burners has one burner with much higher flame than the others. Presumably more gas than the others. Does it make water boil faster? I'm not sure. Does it get the pan hotter? I'm not sure. But I cook my steaks there. I mean, when I don't cook them on the Egg. Which is typically better, but which violates my laziness. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| brenda | Sep 26 2014, 08:36 AM Post #5 |
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Sometimes we pan sear, and sometimes we broil. The key is to never overcook them. We like them medium, maybe closer to medium rare. I also wonder if it has something to do with how they were raised, what age they were slaughtered, and the art and skill of the butcher. Ours go to a certain butcher shop in a town about 45 minutes from here, and they always do such an excellent job. Their pork items are better there compared to other places, too. We've tried several butchers, and it makes a huge difference in the final quality of the meat. Maybe you need to shop around at some other places for the grass fed beef that has been butchered by a well known and popular butcher. We've found it makes a difference, and the meat was from the same farmer's cattle. Maybe the farmer got better at raising the cattle, too? It's hard to isolate a single factor in the equation. With some salad and a nice loaf of bread, it's the easiest meal for me to make. So fast, so easy, so good! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| AndyD | Sep 26 2014, 10:36 AM Post #6 |
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Senior Carp
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So far tonight the starter has been Baileys, hazelnut flavour. Pork roast and veg main course. Yeo Valley vanilla or greek-style-yoghurt-&-honey flavour ice creams for later. |
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Every morning the soul is once again as good as new, and again one offers it to one's brothers & sisters in life. | |
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| brenda | Sep 26 2014, 11:07 AM Post #7 |
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Horace and Andy, you've solved my dilemma of what to make for dinner. Steak dinner tonight, and pork roast for tomorrow night. Time to get things out of the freezer now. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| AndyD | Sep 26 2014, 11:25 AM Post #8 |
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Senior Carp
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Pork roast with gravy or apple sauce? I just had Bramley apple, wife prefers gravy. We're watching the third episode of The Last Ship... |
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Every morning the soul is once again as good as new, and again one offers it to one's brothers & sisters in life. | |
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| Jolly | Sep 26 2014, 03:21 PM Post #9 |
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Geaux Tigers!
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We never grass fed beef. Sure you raised them on grass, but you finish them on corn. Sometimes, depending on the calf, we'd raise them on sweet feed and butcher young...That's a totally different taste. Not better, but different. Same thing with hogs, pasture raise them with a bit of protein pellets thrown in, but finish out on corn. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Horace | Sep 26 2014, 05:14 PM Post #10 |
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HOLY CARP!!!
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Sounds great Brenda! Tonight I'll probably make another steak. I have the ingredients for meatloaf from BlueApron.com in the fridge but I'm not sure I want to make it tonight. |
| As a good person, I implore you to do as I, a good person, do. Be good. Do NOT be bad. If you see bad, end bad. End it in yourself, and end it in others. By any means necessary, the good must conquer the bad. Good people know this. Do you know this? Are you good? | |
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| Mikhailoh | Sep 27 2014, 05:46 PM Post #11 |
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If you want trouble, find yourself a redhead
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Horace, how are the Blue Apron dishes? Are they really that good? |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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11:31 AM Jul 11