A Year of Cooking, And I'm Using (blank) More Than Ever Before

[CentralMA]

18 minutes ago, gfweb said:

Flat iron steaks. Cheap, beefy and tender.

 

Not cheap out here on the East Coast. But they are beefy and tender.

[weinoo]

8 hours ago, CentralMA said:

 

Does my BlueStar count? Had it just a year now (or soon).

 

Enjoy it more every day. And I even enjoy cleaning it.

Good timing.

[weinoo]

7 hours ago, CentralMA said:

 

Not cheap out here on the East Coast. But they are beefy and tender.

 

I'm pretty sure @gfweb is on the east coast?

[ElsieD]

10 hours ago, gfweb said:

Flat iron steaks. Even when there was no meat in the stores I had a couple dozen in the Fz.  Cheap, beefy and tender.

 

I agree with you on the flat iron steaks except for the cheap part.  They are expensive here as are hangar steaks.

[cdh]

Browned butter.  I decided to go through the process and brown a whole pound of butter back when there was a lot of free time... and it is a wonderful thing. I keep it in a mason jar on the counter, and it lasts months.  Perfect for slathering on stuff to go on the grill, or for a saute, etc etc... And I keep the browned milk solids in little vac-sealed pucks in the freezer... I have fond memories of a browned butter lobster roll that emphasized the browned crispy milky bits, so when next some lobsters come my way, they're getting that treatment. 

[gfweb]

2 hours ago, ElsieD said:

 

I agree with you on the flat iron steaks except for the cheap part.  They are expensive here as are hangar steaks.

 

@weinoo@CentralMA

 

 

 

Here's the price down here.

This'll feed two of us nicely ...along with sides

 

Edited July 2, 2021 by gfweb (log)