I think you are right, D. This was extremely well-wrapped so no freezer burn or anything visibly wrong with it, it's just past its prime by now methinks!
Some enjoy the oxidized flavor. but when you are expecting that sweet silk of fresher pork fat it is off putting. Beef fat tends to last a little longer. wild game of course has basically no fat and last really long.I think you are right, D. This was extremely well-wrapped so no freezer burn or anything visibly wrong with it, it's just past its prime by now methinks!
O.M.G!!View attachment 842177View attachment 842178
View attachment 842179
Homemade shrimp stock in this paella.
SOCARRAT!!O.M.G!!
Exactly how I remember it being served when we were in Sevilla. Delicious!!SOCARRAT!!
Thank you, it was tasty.Exactly how I remember it being served when we were in Sevilla. Delicious!!
can't beat homemade jerky. i purchased a well made tube gun think it's called the judge makes quick work to squeeze out ground meat. And the LEM square dehydrator, think it holds 3lbs of squeezed strips maybe 5 can't remember.No pictures because it's almost gone but yesterday we did 2 pounds of 93/7 ground beef into jerky in the dehydrator. It's delicious! AND the 2 pounds of ground yielded just over 1 pound of jerky - for a cost of less than $10 for the meat, plus the few cents' worth of seasonings and the time it took to dehydrate, about 5.5 hours. A pound of beef jerky on Amazon runs northwards of $35. AND I have the benefit of knowing/controlling exactly what is in mine!
Can't wait to make more. We're gonna do 9 pounds of ground beef this next time, then we can vacuum-seal the jerky.
I have the five tray LEM dehydrator. It must do 5lbs. these newer dehydrators work great and temp is consistent from top to bottom.9 trays (6 pounds) of ground beef jerky in the Excalibur. 6 hours from now it should be perfect!
Not much to see now but will try to remember a couple pictures when the trays come out later.
Boy it's sure quiet in here lately! Miss the meals and camaraderie!
Anybody doing St. Patrick's Day cooking? I have a beautiful point cut corned beef brisket, KOTC has requested fried cabbage, will cook up a few carrots and turnips in the Instant Pot with the corned beef. Looking forward to it!
I haven’t seen many pieces of corned beef hanging around my neck of the woods either. I’ll probably cook mine this weekend.Beautiful knife! I'd love one like that some day. We've watched Forged in Fire for years and enjoyed learning the process on blades like that one!
Cooked two corned beef briskets in the Instant Pot; panfried cabbage with bacon and onion; boiled baby carrots and turnip chunks in the leftover broth from the corned beef. The beef was so good, we went back to the store this morning to pick up a few for the freezer and not one to be found! OH WELL.
We went to two markets and there was none - went to Walmart and they had lots! It's a brand I've had before, Blarney Stone, so I bought four of them and stuffed them in the freezer. KOTC can't wait to make some pastrami!I haven’t seen many pieces of corned beef hanging around my neck of the woods either. I’ll probably cook mine this weekend.
Butter and cream don't scare me at all! Soy oil, canola oil, etc., now those scare me....Thanks! Both my wife and I liked it. The sundried tomatoes pack alot of flavor. I will make it again.... occasionally(not the healthiest with the heavy cream and butter). But you gotta live once in awhile. This is the recipe I used.
https://littlesunnykitchen.com/marry-me-chicken/
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