firedogut

I got a 14lb roast from my butcher, HEB for those in Texas. It was a untouched Top Sirloin USDA PRIME wet aged for 21 days with thick fat cap on one side. This is the cut of beef they cut their Prime Top Sirloin steaks from. I am dry aging in a fridge for 4 days (constant 37F with humidity controls and air flow). I've made Ribeye roasts (bone-in and bone-out) and Ny strip roasts and tenderloin roasts, but never a top sirloin. I figure the top sirloin was only 5.98/lb while USDA PRIME Strip or Ribeye was 14.99/lb it would still make a good roast. There is so much different information about this cut. I've had top sirloin steaks in steakhouses and they were great. not as tender as a strip or ribeye but very flavorful. I was planning on cooking like i do my ribeye roasts. fresh ground Salt and pepper. Oven at 250F cooked to 125-130F pulled and let rest for 20 min. put back into a 550F oven for 5-8 min to crisp outside. Its been a while, is 18-20 a pound sound correct. You guys think this will be good?

i'm looking for farmer's markets in houston (perfer the west part of town)

i'm looking for a place to buy sushi/sashimi fish. Mostly tuna but also looking for other types. I want to start making sushi/sashimi at home.

what about a brand that does not need to be shipped? i know they would like the knives in the next day or so thanks so much guys.

Ok here is the deal i am visiting my mom and dad and they want new knives. What i don't know is which ones. I know they don't want to spend more then 150-200. I have a 5 piece Shun set which I love. but those are a little out of the price range. What i want is a good blade that stays sharp. nothing that won't cut after 5 months. something that would last. by no means are they chefs but they would like a nice set. i am unsure about how these knives are Chicago Cutlery Henckels International Emerilware by wustof look at http://www.bedbathandbeyond.com/stylePage....r_num=-1&RN=395 and pick the best for less then 200.

i have a 17 pound 7 rib ribeye roast. i was thinking about seasoning it with salt and fresh pepper and maybe some rosemarry. the question i have is how long to cook it at . i was thinking cooking in a 250F oven. should i cover it? how long per lb? i want a med-rare to med doneness. thanks also i need side dishes

I know of Sur la Table and williams-sonoma what other places? any restaurant supply stores you can get items cheaper??

I know there have been a few posts on the shun knife but most are at least 1yr old, some being up to 2 years old. for every one who owns this knife how has it held up over time? Any issues or do you still love the knife? I just got my set of shun knives and love them. I paid $215 for a 7 piece set 7" Santoku 6" Utility 9" Bread Knife 3 1/2" paring knife kitchen shears 9" Steel 11 slot bamboo block I was amazed on the price......most stores sell similar 7 piece sets for $420-$450 vs the $215 i paid. Now i want to add a chef knife, and maybe one other. i am also looking for a good Cleaver for less then 20 bucks, any out there? next thing is a new pan set........