FeChef

I feel the same way with chuck roasts. With a good au jus they can pass for a poor mans prime rib, but definitely not pass for a steak. London broil (top round) can pass for a cheap sirloin steak though but its hit or miss with with cheap cuts comming out dry even without salting, or med rare temps like 132F for as low as 6 hours. When you think about it, just because its beef doesnt mean all beef from the same animal is going to have the same flavor or texture profile. Its like eating a chicken drumstick and complaining it doesnt taste like a chicken breast.

Here is one of the brands in my area. "Tenderized with papain" http://kitchenencounters.typepad.com/.a/6a0120a8551282970b0147e2f8418d970b-pi

If you bothered to read you would see this was a cost issue. He bought them in bulk when they were on sale after St Pattys day. I do the same. I tried to explain to him that some brands use more tenderizer then others, and they can be inconsistent with how much tenderizer is used from batch to batch.

Probably too much tenderizer used + 24 hours. Try reducing time to 12 hours if using the same brand.

Thanks for this.

Well, the site is a pizza making forum but that link was from the off topic section which is just a free for all for all foods. That jalapeno sauce is mainly used by the members as a topping for taco's/fajita's. I hear is also great on grilled steaks.

As per TXCraig1 over at pizzamaking dot com. Best way to make a Jalapeno paste/sauce. http://www.pizzamaking.com/forum/index.php?topic=18462.msg179517#msg179517

Alot of good ideas. As costs keep going up for foods im trying to find more and more uses of foods i use to consider waste. Just recently i started saving the ends of celery stalks and freezing them to use for stocks. I use to just buy celery for making stock. Now i use the stalks for soups and to dip in blue cheese dressing to go with wings.

Theres alot of meat. Probably 2lb's worth in 8 cups of stock. I started off with 10/lbs of bones w/meat on them.

Really? I pressure cook the bones w/meat for 2-3 hours and there is like a ton of meat completely off the bones. The meat is really flavorful in the stock. Not like cotton at all. I was thinking it would make some really good shredded roast pork sandwiches, or shredded pork taco's. It is alot of work to sift through it all but the reason i made this topic is because of the flavor from all that neck, rib, and whatever bones they give me is so flavorful. No idea why you end up with something that taste like cotton?

This post is directed mainly to pork bones. I have yet to find a local grocery store that sells pork stock. I travel 25 miles to buy pork bones with meat on them. I use to pay $0.50/lb @30/lbs but lately the price has gone up to over $1.00/lb no matter how many /lb's you buy. I am not happy about this, but what can i do? I figure i could atleast salvage as much out of it asi can. Its a pain to strain all the bones, fat, and cartilage but i am sure its worth the effort if you can apply it to some thing. What are some of the applications, some of you here do with the by products of making stock with bones and meat?

Electric pressure cookers such as my Instant pot will keep food under pressure for 10 hours after its cooked. I have checked this temp with a digital thermometer to be a consistent 155F. I have not found a use to keep food already done at this temp, but surely if someone needs to do such methods with the instant pot its most definitely safe. I dont work for them, Nor have they ever given me any products. I just love my Instant pot.

I cant say i have roasted cabbage whole or in quarters, but i do roast and saute chopped cabbage and combine with browned butter and egg noodles for a polish/Slovak dish called Haluski. We Also have some Irish blood in the family so around St Patty's day we make Haluski with shredded or sliced corned beef added into the dish.

I dont care about picking seeds out either. But i would be pissed if they cost more then seeded.

Here is a twist for you. I shape mine, freeze them on a parchment lined cookie sheet, then sous vide them for 4-6 hours at 140-145F then deep fry them for 1-2 minutes. Perfect browning and slight crunchy outside with soft and juicy inside.

What are you shooting for? Tender sliced, or fall apart shredded? I have had good results smoking till 155F then SV for 24 hours at 155F. It slices good and has a slight pull before it gives. Still tender and moist. My only complaint is the smoke smell that permeates through the bags no matter how many you use. I have to do it outside on my porch or i will end up sick of smoke smell before i even get to taste it.

I prefer this type of burger over any other type. My train of thought is that if i want juicy beef, i would rather have a juicy sirloin steak over a juicy sirloin burger. I also dont like eating a beef ball on "pink dough" So i'll take a double patty ground chuck smash burger please...dont forget the pickles.

If you make char sui out of the trimmings (rib tips) and baste them with the marinade while slow cooking (oven) then let them chill in the fridge and deep fry to reheat them, they get super sticky like meat candy.

Isnt that a waste of a cut ? I mean, you can get pork butt on sale for 99c/lb, i never see any cut of pork rib for less then $2.99/lb

med well? 132F is med rare in my SV water ovens.

I threw a porterhouse on the grills searing burner for 1 minute per rotation cross hatch style and then into the SV at 132F for a few hours, does that count? Technically it was done before it went into the SV but it was getting dark out and i wont be eating for a few hours till the wife gets home so i figured it will atleast be even more tender.

I would marinate them in char sui marinade and make spare rib tips.

2 weeks

It was by far one of the best top 10 french dip sandwiches ive had. The melted baby swiss put it over the top. For the au jus i went with beef stock, demi glace, and red wine.