Lemony? Don't get that at all. Will try the other if I come across it. I like most Tripel's. Malanga is similar to a potato, but tastier. You find it all over South America and Puerto Rico. They good.
I just whipped up a pair of pan-seared Denver steaks and snapped a pic for your critiquing pleasure. Don't think they look too bad.
any ano. I get it from the local grocery story. Lowe's or Food Lion. It's only like 6 bucks a pound.... but half the time I'll get it on special like yesterday when I got 1.3 pounds for $5.60. They're pretty flavorful. I think I dry aged this one in the fridge two days, once on each side, then brushed it with a little oil, seasoned it, and zip-locked it for a night..... then prior to cooking I sprinkled it with a little light brown sugar and a tad more seasoning and seared it on medium heat to keep from burning the sugar. Finished it off with some foamed up butter. I think they're outstanding value for the price.
I put it up against most BBQ places, no? Surprised more of the big chains don't add an insanely good specialty item to their menu like this since they have the cash to pay any chef in the country to create something bedazzling for them. Granted In N Out gets it done by owning the simple yet amazing title.
Easily... and better than the bbq I've had at a lot of places across the country. Took the family skiing in Utah last Dec and we feasted on those things at every opportunity. Was extremely surprised at how good they were. Worth buying 3 at a time. 2 for there and 1 for later... lol... Anyone who thinks the McRiblet is good and hasn't tried it is missing out. Riblets from Applebee's is pretty decent if not over cooked. Another favorite is just the rib tips. Not every place serves them, but they are usually better than the ribs themselves. You should hit Memphis in May sometime.
I'm not eating at your restaurant. With those portions I'll have to go out for dinner after. Joking. Looks good! (Don't be stingy next time)
LOL. That's just one of 'em. The other was already in my belly. You'd never find me eating that small a portion, especially with steaks. Yeah the worst thing about Denver steaks is they come packaged fairly small, like 5 oz a piece, so you're cooking multiple steaks for one person unless you can get the butcher to cut 'em for you, but I'm guessing you couldn't get them any larger than 10 oz or so just b/c of the cut itself.
know what I tried for the first time? No need to guess, I'll tell you. Not sure what made me think of it but I sauteed onions, fresh garlic, butter, olive oil, a little cream, black eyed pea juice [from a can of blackeyed peas, not the group], salt, pepper, italian spice, cayenne powder, and a spoonful of grated parmesan. Once the onions softened I blended it into a paste and put it on my 2 remaining Denver steaks that I had already seared to a nice crust. Then I put them under the broiler until the paste started to brown a little and form a crust. Was an interesting alternative to crumbled blue cheese.
Sounds either great or gross. Chez Todd is a crapshoot. "interesting" isn't the same as "delicious" is it? lol.
I thought it was pretty darn good. The blackeyed pea juice made it. Might not be for everyone so I decided to go with "interesting". lol. The paste looks like creamed horseradish and bubbled up and crusted under the broiler kinda like crumbled blue does. I kept the parmesan to a minimum though so it wouldn't overpower everything, but it was enough to let the broiler do its magic.
That's a dish that probably tastes good with a nice Barolo. Not sure it tastes better than a standard unadorned ribeye would, mind you. Have you ever tried Elk steak? Very good. Hard to find though.
Great call! A little Paolo Scavino Carobric perhaps.... or a lot. Or maybe go big with a Brunello. maybe not..... or then again it might make an unadorned ribeye taste outstanding. Can't say I have. Nor bison.
Elk is very good. Better than venison imo, which is just too lean. I've never had bison ribeye, but plan to!
Not a big fan of overly sweet sauces, and don't like Thai food that much either. I do enjoy some Hawaiian flavors when in the mood though. All to taste - Some soy sauce, some Heinz 57, Tone Chachere's Creole seasoning, Garlic salt, dash of apple vinegar, some seasonal all, and some Sweet Baby Ray's Original BBQ sauce... marinaded 2 packs of rib tips over night, then grilled/smoked em for 20 mins. Took em off and threw in the crock pot with what was left of the marinade for 2 hours. They were practically falling apart. Served em for dinner last night with homemade onion chips. Was damned good.
I'm not a venison fan at all. Plus I get a family or two of deer in my yard that clean up all the small wild plums and mulberries that fall to the ground for me..... so I've grown kinda fond of my bushy tailed landscapers.
Lived in Pensacola for years. Near Pace is a Buffalo Ranch where they butcher their own meat. You can get steaks, ground meats, etc... we used to hit it weekly for fresh, organic fed meat. Very good steaks, burgers, meatloafs, etc...
when you were in the chair force over at Elgin? I was stationed at NAS Pensacola for awhile back in 2000.
I've had bison meatloaf, and bison burgers. The meatloaf was outstanding; the burgers were dry because bison meat is way lean, and they didn't think to add some fat to carry flavor and moisture.
Cool. Love the NAS. I was stationed at Hurlburt Field and lived in Navarre in the 90's. Later moved to P'cola with my current career in the early 2000's. We moved from there to MS in 05 with a job change.