I just have to post this, maybe the best beef, not just brisket, I have ever had in my life and I have had ribeye at Ruth Chris and generally BBQ very well using far less expensive but well raised beef.
Snake River Farms Wagyu Corned Beef.
If you know good meat you either or should know about SRF, some say best in the US and one of the best in the world, might be, sure dang expensive as a 12oz ribeye is $64, 32oz porterhouse is $129 or so.....each, ouch! At Costco they had the Corned Beef Brisket at $8.95lb which is quite high for that cut compared to other brands but had to give it a try. We picked up a 4lb one and cooked it at lower temps for hours in my Grandma's very old dutch oven, towards the end red potatoes, carrots, celery, all organic and good quality, forgot to grab some organic cabbage but still dang fine, getting cabbage in the morning!
Oh my, I am simply blown away as to how good it is and one heck of a value at the price.
We did not even use the good horse radish or mustards we have, just not needed, just the seasoning packet, which normally I throw away but it looked pretty good so tried it, it was perfect.
My next favorite is a pork rib roast slow cooked on the BBQ on indirect heat, mmmm.
With a last name starting with Mc....I have to do a bit of celebrating this time of the year🙂
Rick
Snake River Farms Wagyu Corned Beef.
If you know good meat you either or should know about SRF, some say best in the US and one of the best in the world, might be, sure dang expensive as a 12oz ribeye is $64, 32oz porterhouse is $129 or so.....each, ouch! At Costco they had the Corned Beef Brisket at $8.95lb which is quite high for that cut compared to other brands but had to give it a try. We picked up a 4lb one and cooked it at lower temps for hours in my Grandma's very old dutch oven, towards the end red potatoes, carrots, celery, all organic and good quality, forgot to grab some organic cabbage but still dang fine, getting cabbage in the morning!
Oh my, I am simply blown away as to how good it is and one heck of a value at the price.
We did not even use the good horse radish or mustards we have, just not needed, just the seasoning packet, which normally I throw away but it looked pretty good so tried it, it was perfect.
My next favorite is a pork rib roast slow cooked on the BBQ on indirect heat, mmmm.
With a last name starting with Mc....I have to do a bit of celebrating this time of the year🙂
Rick
Great thread but do you mean “hear” and not “here” in the title?
So the M in RAAM is for Mc-X? Any relation to Duncan of Clan McLeod?😂
I just had the most amazing short ribs as part of the surf and turf combo of scallops and braised short rib on gremolata at Ocean Prime the other day. It melts in your mouth and the sauce on it is incredible. I always get this appetizer when I go to Ocean Prime.
So the M in RAAM is for Mc-X? Any relation to Duncan of Clan McLeod?😂
I just had the most amazing short ribs as part of the surf and turf combo of scallops and braised short rib on gremolata at Ocean Prime the other day. It melts in your mouth and the sauce on it is incredible. I always get this appetizer when I go to Ocean Prime.
I must of been tired to make such a simple typo, I meant hear🙂
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Dang, that does look tasty!!!! I would get it as well I am sure.
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McCallum, for some reason they moved back and forth from Scotland to Ireland a number of times, I expect when kicked out, had to go somewhere and were gone long enough to get away with going back........best bagpipes made by them, I came close to buying the full kit to hang on my wall when I still had a house, not much room in the RV......
My initials are RAM, I wanted to use that as the first three letters in my business name but there was already a RAMaudio in the UK, the extra A was added by a buddy and I liked it so it stuck.
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Unfortunately we can seldom eat out, one of the few things I miss about going as all out organic as we can, grass fed, wild caught, grow our own which is expanding significantly this year when I build some really big planters, one will be 4x40 ft. Since we are staying in the same place for the long term and I can make them pretty easy to take apart and move to the space we have waited for for years so I could build them just doing them this spring and live with the extra work to move later on. We are in an amazing place, just been waiting for one right on the river instead of one space back.
Rick
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Dang, that does look tasty!!!! I would get it as well I am sure.
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McCallum, for some reason they moved back and forth from Scotland to Ireland a number of times, I expect when kicked out, had to go somewhere and were gone long enough to get away with going back........best bagpipes made by them, I came close to buying the full kit to hang on my wall when I still had a house, not much room in the RV......
My initials are RAM, I wanted to use that as the first three letters in my business name but there was already a RAMaudio in the UK, the extra A was added by a buddy and I liked it so it stuck.
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Unfortunately we can seldom eat out, one of the few things I miss about going as all out organic as we can, grass fed, wild caught, grow our own which is expanding significantly this year when I build some really big planters, one will be 4x40 ft. Since we are staying in the same place for the long term and I can make them pretty easy to take apart and move to the space we have waited for for years so I could build them just doing them this spring and live with the extra work to move later on. We are in an amazing place, just been waiting for one right on the river instead of one space back.
Rick
Time for another try at a manual sharpener. This roller was delivered about 4:30 this morning. When I took my knives for professional sharpening, they ignored my request for Wüsthof's 14° recommended angle for their blades, and ground it to 22°.
This sharpener has a 15° usage, and while the product shpiel says excpect 5-6 minutes the first time, it took more like 20 minutes before I couldn't feel the pullof lots of material being removed, and almost no time with the honing side to finish.
Pretty excellent now; the blade pretty much falls through ripe tomatoes with its own weight, and easily deep scores nearly frozen pork belly skin.
My only adjustment is using a light touch, or the blades drag some when contacting my cutting board.
This sharpener has a 15° usage, and while the product shpiel says excpect 5-6 minutes the first time, it took more like 20 minutes before I couldn't feel the pullof lots of material being removed, and almost no time with the honing side to finish.
Pretty excellent now; the blade pretty much falls through ripe tomatoes with its own weight, and easily deep scores nearly frozen pork belly skin.
My only adjustment is using a light touch, or the blades drag some when contacting my cutting board.
I has a dish described to me as chicken stuffed with onions and stuff.
Figured I'd give it a whirl.
While some chopped onions, mushrooms and poultry seasoning were sweating down in a non stick pan, I pounded a breast of chicken flat, and draped it into a small bowl.
When the mushrooms and onions were almost done, I put them in the hollow spot of the chicken, and folded the extra meat around the top.
Next up, flipped it into a pan, brushed it with some melted coconut oil, and seasoned the chicken with salt and pepper. That got some microplaned Italian cheese. Into a 350°F oven, uncovered.
Next up, more coconut oil and water in the pan, with some leftover basmati rice, saffron, and ghost powder.
Muffed the first fruit nappy forming, but the chicken had a ways to go to hit 160° internally, so I did a better try.
That plated up decently with some pureed soupy cauliflower, beans and ginger root.
The chicken had rested by this time, and plated it, after first considering hitting it with some heat to brown it , but this was the first time trying this, so nope.
It tastes pretty good, but really, the next one might not have poultry seasoning in the stuffing; just salt and pepper instead.
Figured I'd give it a whirl.
While some chopped onions, mushrooms and poultry seasoning were sweating down in a non stick pan, I pounded a breast of chicken flat, and draped it into a small bowl.
When the mushrooms and onions were almost done, I put them in the hollow spot of the chicken, and folded the extra meat around the top.
Next up, flipped it into a pan, brushed it with some melted coconut oil, and seasoned the chicken with salt and pepper. That got some microplaned Italian cheese. Into a 350°F oven, uncovered.
Next up, more coconut oil and water in the pan, with some leftover basmati rice, saffron, and ghost powder.
Muffed the first fruit nappy forming, but the chicken had a ways to go to hit 160° internally, so I did a better try.
That plated up decently with some pureed soupy cauliflower, beans and ginger root.
The chicken had rested by this time, and plated it, after first considering hitting it with some heat to brown it , but this was the first time trying this, so nope.
It tastes pretty good, but really, the next one might not have poultry seasoning in the stuffing; just salt and pepper instead.
We are on a rather restricted diet dealing with heal issues so my lovely wife made a compromise dinner that was absolutely delicious.
All organic ingredients, grass fed, gluten free, etc
-Turkey meat loaf with a bit of hamburger and sliced green olives, superb.
-Yukon Gold mashed potatoes, lumpy and with skins, how we like them, a bit of Strous butter, one of the very best I have ever had.
-Turkey/hamburger/beef bone broth gravy, yummy.
-Whole berry cranberry sauce with cilantro and jalapeno.
-Mini peppers with artichoke hearts, more big stuffed green olives, radishes, turkey pepperoni heirloom cherry tomatoes.
Start to finish just one hour to prepare it all.
I should of taken pictures🙁
Have a great T day!
Rick
All organic ingredients, grass fed, gluten free, etc
-Turkey meat loaf with a bit of hamburger and sliced green olives, superb.
-Yukon Gold mashed potatoes, lumpy and with skins, how we like them, a bit of Strous butter, one of the very best I have ever had.
-Turkey/hamburger/beef bone broth gravy, yummy.
-Whole berry cranberry sauce with cilantro and jalapeno.
-Mini peppers with artichoke hearts, more big stuffed green olives, radishes, turkey pepperoni heirloom cherry tomatoes.
Start to finish just one hour to prepare it all.
I should of taken pictures🙁
Have a great T day!
Rick
Hope everyone had a great Thanksgiving!
We had turkey baked with rosemary. Fresh cranberry sauce. Cauliflower mashed with butter. Brussels sprouts air fried with bacon and brown sugar. Baked carrots. Steamed sweet potatoes. Stuffing made with celery mushrooms parsley and drippings from turkey. Wonderful dinner.
Cooking the cranberry sauce.
We had turkey baked with rosemary. Fresh cranberry sauce. Cauliflower mashed with butter. Brussels sprouts air fried with bacon and brown sugar. Baked carrots. Steamed sweet potatoes. Stuffing made with celery mushrooms parsley and drippings from turkey. Wonderful dinner.
Cooking the cranberry sauce.
Mmmm, looks good🙂
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Funny thing for us and fresh made cranberry sauce, which used to include a shot of tequila but we no longer drink so none on hand. My wife, years before we knew each other, started making it on her own, just had the idea. I started making it after we knew each other but not a couple, did not know she made it. We both made it exactly the same and neither one of us had seen it done anywhere else before.
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Friday we had a road trip to CA to see her brother and a stop in Reno NV on the way home to pick up some very light colored large scale soapstone tiles to use around the wood stove we are now putting in and use as a backsplash for the Brazilian green soapstone counter tops. We had cold leftover turkey meatloaf sandwiches on Franz gluten free bread(from costco), they we excellent, moist, flavorful and filling road food.
Yesterday we had meatloaf pieces and the leftover mashed, lumpy as we like them, potatoes in her gravy and it was even better than the first day. The remainder of the cranberry sauce was a great complement with it. We also finished off the excellent gluten free fresh made pumpkin pie from T day.
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Great love, food, music equals a great life.
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Funny thing for us and fresh made cranberry sauce, which used to include a shot of tequila but we no longer drink so none on hand. My wife, years before we knew each other, started making it on her own, just had the idea. I started making it after we knew each other but not a couple, did not know she made it. We both made it exactly the same and neither one of us had seen it done anywhere else before.
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Friday we had a road trip to CA to see her brother and a stop in Reno NV on the way home to pick up some very light colored large scale soapstone tiles to use around the wood stove we are now putting in and use as a backsplash for the Brazilian green soapstone counter tops. We had cold leftover turkey meatloaf sandwiches on Franz gluten free bread(from costco), they we excellent, moist, flavorful and filling road food.
Yesterday we had meatloaf pieces and the leftover mashed, lumpy as we like them, potatoes in her gravy and it was even better than the first day. The remainder of the cranberry sauce was a great complement with it. We also finished off the excellent gluten free fresh made pumpkin pie from T day.
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Great love, food, music equals a great life.
Just had the Snake River Farms Corned Beef Brisket, 2025 edition, even better than last year, We decided to use the recipe, one of them, from their website, seared in my Grandma's cast iron dutch oven covered half way with water(highly filtered) and the seasoning packet it came with. Then into the oven at 250 degrees in same pot, covered. 4-5 hours later, take temp, 190-200 degrees, done. Last hour put in the cabbage, potatoes and carrots.
Costco, 9.99lb, their regular stuff was $4.99, local store was $6.99 or $8.99 for grass fed, this is far better, they are known for some of the best beef in the country. We do not eat a lot of red meat but if doing so spring for the best we can afford at the time, this is CHEAP for the quality🙂
Rick
Costco, 9.99lb, their regular stuff was $4.99, local store was $6.99 or $8.99 for grass fed, this is far better, they are known for some of the best beef in the country. We do not eat a lot of red meat but if doing so spring for the best we can afford at the time, this is CHEAP for the quality🙂
Rick
I love corned beef and cabbage but have not made it in years.
Here is udon noodles with shiitake mushrooms that I got at a Japanese restaurant we frequent.
Here is udon noodles with shiitake mushrooms that I got at a Japanese restaurant we frequent.
Looks yummy! I love real Japanese food🙂
I had some great neighbors that were temp in the US from Japan and we traded dinners each week, they loved all the different dishes we served (Mex, French, Italian, etc) and they always did traditional Japanese dishes and one was sukiyaki, the right way. They also honored us with a very authentic tea ceremony that was wonderful to be blessed with.
Rick
I had some great neighbors that were temp in the US from Japan and we traded dinners each week, they loved all the different dishes we served (Mex, French, Italian, etc) and they always did traditional Japanese dishes and one was sukiyaki, the right way. They also honored us with a very authentic tea ceremony that was wonderful to be blessed with.
Rick
I really have to ask why you guys are avoiding the Food Thread. Look like you have just the right stuff to be involved there. It's all about food and it doesn't have to be homemade. Please, join us with these wonderful creations.
[https://www.diyaudio.com/community/threads/the-food-thread.182567]
[https://www.diyaudio.com/community/threads/the-food-thread.182567]
This is a drink at a Thai restaurant near my house. It’s frozen Thai coffee cut into chunks and placed in a glass on top of condensed milk and topped with whipped cream. You can wait for it to melt or eat it like cubed solid coffee.
That looks like a fun "drink" 🙂
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Since it was snowing on my wife's b day in Feb I could not take her to our favorite Thai restaurant up a lake Tahoe, my b day is coming up very soon so she asked me to take her there on my day so I will. She does not ask for much and give me all I need so I will honor her and do that.
Probably mentioned, we seldom eat out, her food is just so much better than most anywhere we could go but she deserves a break.
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We just had a little desert.
She had a bit of leftover jasmine rice sitting on the stove, added a few things like chia seeds, cardamon and sarsaparilla, raisins, all organic of course, mmmmmm it was very yummy!
Also making a variety of stove top flat breads lately, all gluten free, many different versions with quite an array of different ingredients. Last night had some left over sprouted organic rolled oats, added whatever flours, walnuts and dried cranberries, cinnamon, etc....mmmmmm again!
Rick
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Since it was snowing on my wife's b day in Feb I could not take her to our favorite Thai restaurant up a lake Tahoe, my b day is coming up very soon so she asked me to take her there on my day so I will. She does not ask for much and give me all I need so I will honor her and do that.
Probably mentioned, we seldom eat out, her food is just so much better than most anywhere we could go but she deserves a break.
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We just had a little desert.
She had a bit of leftover jasmine rice sitting on the stove, added a few things like chia seeds, cardamon and sarsaparilla, raisins, all organic of course, mmmmmm it was very yummy!
Also making a variety of stove top flat breads lately, all gluten free, many different versions with quite an array of different ingredients. Last night had some left over sprouted organic rolled oats, added whatever flours, walnuts and dried cranberries, cinnamon, etc....mmmmmm again!
Rick
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