We have a lot to do today but I promised honey we could go anywhere she wanted to pick out tonight’s meal. Since it is the last nice sunny day for a while we will combine it with a nice romantic walk by the lake or maybe the ocean before coming back and me getting busy.
Pics to follow.
Pics to follow.
^ I plan on taking my wife out to Costco. Pizza and hot dogs! And lots of roses.
Yeah, you guys are gonna get a big storm this weekend. We just had three in a row. Last night the West Coast satellite showed rain and snow from San Diego all the way to Portland. Both states, about 1000 miles, all socked with a storm. There's one right behind it but that one is aiming at the PNW.
Cold weather up there.... I guess Seatlle is gonna go above 40F by the weekend... with "warm" rain.
Yeah, you guys are gonna get a big storm this weekend. We just had three in a row. Last night the West Coast satellite showed rain and snow from San Diego all the way to Portland. Both states, about 1000 miles, all socked with a storm. There's one right behind it but that one is aiming at the PNW.
Cold weather up there.... I guess Seatlle is gonna go above 40F by the weekend... with "warm" rain.
This would be in a supermarket?
A butcher won't carry chicken. The old tradition separates the meats.... beef (veal, lamb fresh sausages), chicken, pork (meats and fresh sausages) and charcuterie ( cured meats and cheese ) all are sold in separate stores.
IMHO, the charcuteries are the most fun. In Spain, when you walk into one you immediately smell the cured sausages, jamon serrano, cheese, olives. YUM!
I bought a family pack of drums for two grand-daughters. They both ate 4, leaving me and mamselle with 1 apiece.
The chef at our grocery store in Cleveland made this barbecue sauce for wings (or drums) -- store bought barbecue sauce with a couple tablespoons of chipotle hot sauce and a couple tablespoons of apricot jam. Good enough to raise your A1C a few points!
No Tony, the regular grocery store didn't care who your Mom was. The butcher had all the land animals.
The pork neck bones were another freebie. Slow roasted with a BBQ style sauce we called dinosaur bones. Great finger food I still make today. Unfortunately the word got out and now you have to pay for the darn things.
Excellent finger food and great meat by the way.
My wife would use the hedge trimmer on the boys if I did that. Roses be dammed.
Thank goodness. We have had the driest start to a year that anyone can remember. There's a local ferry that has reduced its load capacity due to low river levels. First time in my life for sure.
Here they are called meat shops. Excuse me if I called my butcher by the wrong name. I will ask him and his cleaver to give you a call.
That's a good idea for those who can't tell the difference. I remember coming home with some warthog one time. They said it was chicken tenders. Imagine my surprise.
Butchers here carry all meats, including chicken and kangaroo. Only some have crocodile and emu. You should see an emu drumstick! You can get steaks out of them.
I got a cleaver too... pretty sharp also.
The idea behind splitting the types of meats is to prevent contamination.... salmonella, trichinosis, etc... they didn't know what it was then but they knew the contamination was not good. Even today, if you go to a good supermarket, or a full range butcher, you will note that the different types of meat are separated and kept apart.
The utensils are also kept separate.
Please keep my mom out of this.... she passed away not too long ago.
Things that used to be cheap.... tail bone. Used to be a delicious braised meat in winter.
We're talking about traditions from the Old Country... actually, I think the entire Western Europe follows those traditions. I dunno about the UK... they're sort of strange in such things like "cuisine".... I think they boil everything so they don't care if the chicken tenders get mixed with the pork livers.
My wife ended up not wanting to go to Costco... so I bought six dozen roses... 40 bucks for two dozen. Two red bundles for my wife and a mixed red/orange for my daughter. With chocolates for both of them, of course.
Made 1 inch thich pork chops in the sous vide. Rubbed with Lawry's. 2 1/2 hours at 140F, finished them in the over at 475 for 20 minutes with the "baked french fries". With tonkatsu sauce.
I also started the braised tri tip... with carrots, tomatoes, onions, herbs... browned them and started the first five minutes of cooking in the pot. Then cooled it, put it all in a bag and put that in the sous vide at 140F too.
Question... normally I do this in the sous vide with short ribs for 48 hours.... will this be too much for the tri tip? I dunno.... When I braise tri tip I do it in the oven for four hours at 300F or so...
Tri tip is something I only know from my time in Maui and the one and only try was not successful. I expect Google is your friend here.
Tri Tip is indeed a rancher's cut, so I can see how you'd get that in Maui and the Big Island. It's The Cut in Central California, so I can see how it would migrate to the Islands. Usually cooked whole, dry rubbed over coals... it works great too in a sous vide for a few hours and then finished on the hot gas grill.
Our local Costco sells it in strips as well, nice cuts and those I usually do as a braised meat, "ossobuco" style in the oven. This time I'm trying it in the sous vide. We'll see.
I don't trust the Internet much on this.... I think I'm beating new paths. Why follow the Acoustimass crowd when you just bought a Keel, T-Kable and Ekos-2? ( all used, naturally ).
Come to think about it... I haven't done beef shanks in the sous vide either...
There are some things that should cook in the oven, for a few hours, because when you open the front door and walk into the house, it just smells like home.... if you know what I mean.... like making break, braising meats, cooking some hootch in the back yard... oh. wait.... 🙂
Our local Costco sells it in strips as well, nice cuts and those I usually do as a braised meat, "ossobuco" style in the oven. This time I'm trying it in the sous vide. We'll see.
I don't trust the Internet much on this.... I think I'm beating new paths. Why follow the Acoustimass crowd when you just bought a Keel, T-Kable and Ekos-2? ( all used, naturally ).
Come to think about it... I haven't done beef shanks in the sous vide either...
There are some things that should cook in the oven, for a few hours, because when you open the front door and walk into the house, it just smells like home.... if you know what I mean.... like making break, braising meats, cooking some hootch in the back yard... oh. wait.... 🙂
Last edited:
Until recently, I'd only cooked tri tip on the grill. Low and slow until you're close to the final internal temp (30-40 min) and then a hot sear to finish.
My recent experiment of cutting one into steaks and cooking via sous vide before pan searing was surprisingly good... not as good as pit cooked but I really did not want to tend the pit in 30° weather.
In Novenber we rented an ABnB on Mission Bay for an early Thanksgiving celebration. We cooked most of what we served but did bring in a trip tip from a joint in Cardiff... apparently known as Cardiff Crack, it was delicious. We actually ordered two and I purposely avoided looking at the bill to avoid spoiling the meal.
My recent experiment of cutting one into steaks and cooking via sous vide before pan searing was surprisingly good... not as good as pit cooked but I really did not want to tend the pit in 30° weather.
In Novenber we rented an ABnB on Mission Bay for an early Thanksgiving celebration. We cooked most of what we served but did bring in a trip tip from a joint in Cardiff... apparently known as Cardiff Crack, it was delicious. We actually ordered two and I purposely avoided looking at the bill to avoid spoiling the meal.
Yea... a rip off.
12 bucks a pound.
TJ has some good things, like cheese and wines and dijon mustard and Triple Sec... but their meats are for the rich and famous and people who don't know how top properly cook tri tip.
12 bucks a pound.
TJ has some good things, like cheese and wines and dijon mustard and Triple Sec... but their meats are for the rich and famous and people who don't know how top properly cook tri tip.
Oh my. That’s over $37 CAD / kg.
Jumping Jimminy Batman. That must be some fine meat.
I am lucky to live in cattle country so maybe that makes a difference.
I thought TJ’s was a discount store, no?
Jumping Jimminy Batman. That must be some fine meat.
I am lucky to live in cattle country so maybe that makes a difference.
I thought TJ’s was a discount store, no?
Maybe that's why tri-tip is commonplace around here; people may be a bit more willing to pay up for the cut and for the convenience of already-marinated meat.