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


weinoo
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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.

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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. 

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Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

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Posted (edited)
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

 

20210130_185418.thumb.jpg.5db761c0a8c763668e0ef3f3309bf2e2.jpg

Edited by gfweb (log)
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