Foodies BS Thread.

I love flank steaks, but the price down here for them is *insane*.

It isn't uncommon to see them upwards of $6 a pound.

I won't pay that for them, I'm too cheap!

 

^^I have shel steaks now. I pan seared them, then sliced them against the grain at just above rare then threw them back into the pan with Soyaki. Really good and quick.

 

Seared snow goose with goat cheese and balsamic. Fail on the balsamic - since I didn't reduce it, it just ran down the plate and pooled. It's balsamic, but it pooled on the plate and looks like blood.

 

The best crab cakes I ever had were appetizers at the Capital Hilton in DC. They were piped onto the plate and cooked in situ, about as big around as a quarter. So amazing. Wish I could get the recipe.

 

Some of the newbs to the crock pot or dutch oven can use intro setups like this

http://www.seriouseats.com/2014/01/slow-cooker-recipes-beef-pork-brisket-stew-braise.html

for some basics. There's some decent eatin' that pretty easy to make with crock pot and some time.

 

I'm on a couples of these, Tangy Brisket may be Sunday's dinner.

 

ill give some of those a go. wish i found this thread a while ago

 

The important part is that you did find it

Enjoy it. Learn from it. Add to it. Share it with others!

 

Trying your recipe with the Italian sausage tomorrow. Got it all prepped tonight so in the morning I'm going to start it up!

 

Heh. Italian sausage is one of my favorite ingredients. Saying to me "a recipe with italian sausage" is like saying to a guy that runs a Walgreens "that bottle of pills you sell".

But, in this case, I take your meaning I hope you like it, and if you do please share it with others.

(Incidentally, do a search under my name for tomato sausage soup in this very forum if you want to find my absolute favorite sausage dish, and one I'm particularly proud of...took about two years of work to nail down...100% my creation in my own kitchen)

 

I'll be sure to share it!

Not a big fan of tomato soup but ill look. on creating it yourself. I enjoy cooking and finding the right balance of things too but don't experiment too often.

 

tried the sausage with peppers/onions/tomatoes last night. definitely was a hit! i enjoyed it a lot, i will put less onion though next time. even brought some for lunch today.

 

Happy to hear you enjoyed it.

Feel free to play with it to your tastes. Lots of room to experiment with that!

 

How about this one

http://allrecipes.com/recipe/slow-cooker-italian-beef-for-sandwiches/

 

I would second the pot roast vote, with the short ribs in a close second (personally).

Flank doesn't have enough fat for really going to the next level in crock cooking. I prefer high, dry heat quick cooking for flanks and such.

The crock is made for braising tougher, cheaper cuts over a long period of time. Roast and ribs are almost th two BEST candidates for this.

I'd also do a 'simple' lift of taters, shrooms, carrots etc to keep the meat out of the fat liquid directly but still cook thoroughly and keep it moist and flavorful. Plus you can scoop out the lifting goodies and use it like an au jus side

They taste savory AWESOME after simmering in fat and proteins for hours!

 

Wifie's Breakfast Casserole

 

looks good, now i'm hungry...

 

Lookin' good!