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What's cookin?

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Chickengeorge

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Re: What's cookin?
« Reply #435 on: June 22, 2021, 09:21:01 AM »
Quote from: Custard on June 21, 2021, 10:19:50 PM
It’s hard to accurately temp thinner cuts of meat even with a really good instant read digital thermometer so you have to either go by time or observation. This is why I seek out thick cuts of meat as they’re so much easier to cook properly and offer more versatility in modes of preparation.

That’s the simple reality of thinner cuts. Hot and fast and keep a close eye on them.

Good to know, thanks. 

Usually I marinade with a liquid, Dale's Seasoning is a go-to but it really puts a lot of flavor in the steak.  Probably too much.  Cook up portabellas in that, too, with butter. 
« Last Edit: June 22, 2021, 09:37:36 AM by Chickengeorge »
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No one in Mn

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Re: What's cookin?
« Reply #436 on: June 22, 2021, 09:44:28 AM »
One more .....
Chuck eye are not common. There are 2 per cow and from what I've read, the butcher takes them or they disappear fast. Chuck eye and chuck steak are 2 difft cuts.
Chuck eye can have good beef flavor. I would defer to Custard, but maybe skip the marinade ?
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Chickengeorge

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Re: What's cookin?
« Reply #437 on: June 22, 2021, 09:46:51 AM »
Quote from: Mn on June 22, 2021, 09:44:28 AM
One more .....
Chuck eye are not common. There are 2 per cow and from what I've read, the butcher takes them or they disappear fast. Chuck eye and chuck steak are 2 difft cuts.
Chuck eye can have good beef flavor. I would defer to Custard, but maybe skip the marinade ?

Yes, chuck eye is hard to find.  Very few cuts of this.  If I see it at the store, I grab it.  It's like a bigger cut of ribeye, IMO.  Marble-y. 

I'm going to start doing the salt/pepper thing on these bigger cuts and see how I like that.  And skip the marinade.  Thanks
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Custard

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Re: What's cookin?
« Reply #438 on: June 22, 2021, 10:49:19 AM »
My small town grocer always had chuck eye and they were great. Haven’t seen one since we moved.

If I recall correctly, Dale’s is basically soy sauce with garlic and maybe a couple other spices in it. I tried a bottle of it once a long time ago and yes it’s pretty potent.

I did a ribeye cap last night. I seasoned it with SPOG then put some fresh Rosemary, minced garlic, and 2 tablespoons of butter in the vacuum bag with it. Cooked sous vide at 135 for 2 hours. Took it out and of the bag and dried it off and let it sit for a bit while I got the Smoky Joe to searing temp. It was extraordinary but super rich. I can only eat about 6-8 oz of them but have no trouble demolishing a 16 oz ribeye or strip.


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illiniray

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Re: What's cookin?
« Reply #439 on: June 22, 2021, 12:39:45 PM »
Do you grind your own pepper?

Back in the day, serious cooks had two pepper grinders; one for black pepper, one for white pepper. White was for when black flecks were not wanted, or to tone down the spiciness.

Now, there are at least 9 spices either sold as peppercorns or in peppercorn blends.  Not to mention chili peppers; a whole 'nother topic.

The most common blend apparently consists of green, black, white, and red peppercorns. FWIG, all 4 start out as berries of the same black pepper plant (piper nigrum). Green peppercorns are the unripe berries. Black peppercorns are picked green, but fermented before drying. White pepper is made by soaking black pepper to remove the outer pulp. Red peppercorns are the dried, ripe berries. Each has a distinct flavor and spiciness.

Some peppercorn blends add coriander. It sort of looks like white pepper, but  is the seed of the cilantro plant.

I have also seen Jamaican allspice sold as Jamaican peppercorns or added to blends. Whole allspice resembles black peppercorns, but tastes like a mix of cloves, cinnamon, and nutmeg.

If I want coriander or allspice, I can add them.

Pink peppercorns and Brazilian peppercorns are unrelated spices that are somewhat similar. Sold separately or might show up in cheaper blends? I would try to avoid them.

Then there is szechuan peppercorn , an unrelated, but possibly interesting spice. I have no experience.

I recently bought a third pepper grinder for a blend of green, black, white, and red. Got the peppercorns via Amazon  after reading reviews. Satisfied. Sucker?

https://www.amazon.com/dp/B078RPV625/ref=cm_sw_r_cp_awdb_imm_FQN6S2K2HZ71T7MV90QZ

« Last Edit: June 22, 2021, 05:59:33 PM by illiniray »
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Chickengeorge

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Re: What's cookin?
« Reply #440 on: June 22, 2021, 05:26:45 PM »
Quote from: Jobu on June 22, 2021, 04:04:22 PM
I did not know this.  My local grocer seems to always have chuck eye.  Maybe I'll start using it too.  It's cheap, right?

Or maybe I'm thinking round eye? God damnit.  I know round eye is garbage.

Poor man's ribeye it's been called.  It's basically an extension of the ribeye going forward.  There's only a couple decent cuts of it, then you get into the chuck which is tougher meat.
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murphstahoe

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Re: What's cookin?
« Reply #441 on: June 22, 2021, 06:30:52 PM »
Quote from: illiniray on June 22, 2021, 12:39:45 PM

Some peppercorn blends add coriander. It sort of looks like white pepper, but  is the seed of the cilantro plant.


Strange but true, coriander seeds, when planted, produce.. "The coriander plant". When you harvest the leaves, in North America we call them Cilantro.
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illiniray

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Re: What's cookin?
« Reply #442 on: June 22, 2021, 08:16:52 PM »
Quote from: murphstahoe on June 22, 2021, 06:30:52 PM
Strange but true, coriander seeds, when planted, produce.. "The coriander plant". When you harvest the leaves, in North America we call them Cilantro.

Ha ha. Very witty.

It is easy to grow from seed and volunteers like dill. The coriander seeds / dried berries don't really taste  much like cilantro leaves. Some think the cilantro leaf / herb tastes soapy. The coriander seeds are described as more savory.

Fennel is easy to grow from seed too. Never had any luck with cumin or caraway.
« Last Edit: June 22, 2021, 08:45:32 PM by illiniray »
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murphstahoe

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Re: What's cookin?
« Reply #443 on: June 22, 2021, 11:46:21 PM »
Quote from: illiniray on June 22, 2021, 08:16:52 PM
Ha ha. Very witty.

It is easy to grow from seed and volunteers like dill. The coriander seeds / dried berries don't really taste  much like cilantro leaves. Some think the cilantro leaf / herb tastes soapy. The coriander seeds are described as more savory.

Fennel is easy to grow from seed too. Never had any luck with cumin or caraway.
growing herbs is easy and saves money faster than dumpster diving. When you need one sprig of cilantro and snip it from a plant, instead of paying 3-4 bucks for a bunch from the store that will just turn into a science experiment in the fridge.

I grow cilantro , parsley and dill year round, basil outside in summer and indoors in winter, and we have perrenial oregano, thyme, sage, rosemary, lavender. Arugula can be used like an herb and grows year round, better in winter, it's like a weed.

We have fennel just growing in the ditch on the lane, so I don't really need to bother. What Rob is to foraging dumpsters I am to foraging produce (pretty easy to pick gallons upon gallons of blackberries here). Staying away from wild shrooms though
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ThePAMan

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Re: What's cookin?
« Reply #444 on: June 23, 2021, 12:02:51 AM »
Quote from: murphstahoe on June 22, 2021, 11:46:21 PM
growing herbs is easy and saves money faster than dumpster diving. When you need one sprig of cilantro and snip it from a plant, instead of paying 3-4 bucks for a bunch from the store that will just turn into a science experiment in the fridge.

I grow cilantro , parsley and dill year round, basil outside in summer and indoors in winter, and we have perrenial oregano, thyme, sage, rosemary, lavender. Arugula can be used like an herb and grows year round, better in winter, it's like a weed.

We have fennel just growing in the ditch on the lane, so I don't really need to bother. What Rob is to foraging dumpsters I am to foraging produce (pretty easy to pick gallons upon gallons of blackberries here). Staying away from wild shrooms though

$3-4 for cilantro? WTF? Try 2-3 bunches for anywhere from $0.99 to $1.50 tops over by Tony's or maybe even at The Jewels.
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Custard

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Re: What's cookin?
« Reply #445 on: June 23, 2021, 12:35:55 AM »
Packages of California grown cilantro usually sell for $.99 in the Midwest.

I only planted tomatoes, chiles, and cilantro this spring. Already used some cilantro for skirt steak tacos the other night. I also tried some in a cocktail recipe that was shared with me…it was ok.

Borderline ruined some seafood with the McCormick “peppercorn medley” grinder because I didn’t realize it had coriander in it.

Szechuan is amazing

Freshly ground pepper is my go-to but I do keep a fresh-ish canister of coarse ground black pepper around for recipes or rubs for which I need to measure. The coarse grind seems to retain much more pungency than the finely ground stuff.
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murphstahoe

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Re: What's cookin?
« Reply #446 on: June 23, 2021, 12:41:26 PM »
Quote from: ThePAMan on June 23, 2021, 12:02:51 AM
$3-4 for cilantro? WTF? Try 2-3 bunches for anywhere from $0.99 to $1.50 tops over by Tony's or maybe even at The Jewels.

I wouldn't know because I grow my own year round. Aside from simplicity and just picking what I need, freshly picked cilantro tastes a hell of a lot better.

How much is basil? Jars of dried oregano?
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illiniray

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Re: What's cookin?
« Reply #447 on: June 23, 2021, 01:24:11 PM »
Quote from: murphstahoe on June 23, 2021, 12:41:26 PM
I wouldn't know because I grow my own year round. Aside from simplicity and just picking what I need, freshly picked cilantro tastes a hell of a lot better.

How much is basil? Jars of dried oregano?

Can't grow annual  herbs year round here.

This would have been a rough spring for basil.

Perennials winter kill periodically and biennials might not come back. Parsley lasts until the first hard freeze.  Yes, measures can be taken.

The thyme I grew was great. Lasted a few years. Sage was good too. Died off the year we had a brutal cold spell. No luck at all with rosemary.

The oregano I can grow here is not the same as the Greek stuff. Climate. There is also Mexican oregano, a different plant which needs different conditions.

Between illnesses,  loss of most of my  southern exposure to shade, and pests, I threw in the towel a few years ago.

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murphstahoe

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Re: What's cookin?
« Reply #448 on: June 23, 2021, 06:09:40 PM »
Quote from: illiniray on June 23, 2021, 01:24:11 PM
No luck at all with rosemary.


Today I learned. Out here even if you don't have a Rosemary bush you can probably just go for a walk and get some because it's used as a hedge by a lot of people
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Chickengeorge

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Re: What's cookin?
« Reply #449 on: June 23, 2021, 06:28:11 PM »
Quote from: murphstahoe on June 23, 2021, 06:09:40 PM
Today I learned. Out here even if you don't have a Rosemary bush you can probably just go for a walk and get some because it's used as a hedge by a lot of people

Rosemary's got a nice bush.
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