Brainstorming dinner

[bobberineyes]

Hold on, I'll be back in a little  bit, the wife just got home and has to tell me how the day went, yes my ears should be bleeding in no time...I usually have to tell her to breathe. 

[Mid-Lake Rock]

A few things:

1. For popcorn, I like butter, Old Bay and granted parmesan.

2. In addition to pulled pork nachos, I like pulled pork pizza.  Crust, Sweet Baby Ray's (or other BBQ) for the sauce, mozzarella and sauteed onions.  

3. There is a new sensation on the inter webs:  Mississippi Roast.  Three pound pot roast, one packet of Aus Jus seasoning, one packet of Hidden Valley ranch seasoning, a stick of butter and pepperoncinis.  It says five whole ones, but I do about a full jar of chopped peppers.  I also add a little of the juice.  

Last week I received my sous vide cooker and I'm having a lot of fun with that thing.  I will be trying a lot of new things with that machine.  The steaks I've done are fantastic.   

 

[RebelSS]

28 minutes ago, Dotch said:

Lamb...

OK....... 

 

Lamb               Dog          cow     

 

Next question?    

[bobberineyes]

That just blows me away that a major bank doesn't have the means of notarizing. The Mrs used to work at a company that paid her and another gal to do it, and this was a small company that had nothing to do in the banking business. Ok I'm done  Now , let's get back to the eating thread. 

[RebelSS]

I gave up on dinner...I has S*** on a shingle. Really! Picked up some frozen creamed chipped beef during the grocery shopping the other day. heat and eat. I have no idea why. Thought I might have it for lunch some day. Made some toast and had it for dinner, not really hungry. Sometimes ya just get sick of cooking. I could go for a bowl of ice cream...something I never eat. Dang.

Edited February 25, 2016 by RebelSS

[bobberineyes]

Nice reb, I ate the s*** otta that s*** on a shingle growing up, nuttin wrong with that stuff.

[delcecchi]

I use Think Bank (branch in Edina among other places)  Used to be the IBM credit union.   Never had a lick of problem.  They even do medallion guarantees for free along with notary.  

29 minutes ago, RebelSS said:

I gave up on dinner...I has S*** on a shingle. Really! Picked up some frozen creamed chipped beef during the grocery shopping the other day. heat and eat. I have no idea why. Thought I might have it for lunch some day. Made some toast and had it for dinner, not really hungry. Sometimes ya just get sick of cooking. I could go for a bowl of ice cream...something I never eat. Dang.

OOh, sausage gravy on biscuit....   fry up some breakfast sausage.  sprinkle with some flour.  cook for a while.  stir in some milk..... serve over biscuits (from a can or frozen or home made).  mmmmmm

Note that Wondra flour never makes lumps..... Everyone should have some Wondra on hand. 

Edited February 25, 2016 by delcecchi

[RebelSS]

34 minutes ago, delcecchi said:

I use Think Bank (branch in Edina among other places)  Used to be the IBM credit union.   Never had a lick of problem.  They even do medallion guarantees for free along with notary.  

OOh, sausage gravy on biscuit....   fry up some breakfast sausage.  sprinkle with some flour.  cook for a while.  stir in some milk..... serve over biscuits (from a can or frozen or home made).  mmmmmm

Note that Wondra flour never makes lumps..... Everyone should have some Wondra on hand. 

Ya got it partly right...made some breakfast snausages after I found out it wasn't enough. Finished off with a raspbery cheesecake yogurt. Gotta have my daily yogurt!  I told LL to go with a credit union....I used to get my loans from State Capitol CU when they were mostly St.Marys people. Affinity Plus now. Walk in and they know ya by name. When I went to pick up my new truck, I called "my girl" there, from the dealer, asked if she'd cut me a check for the entire amount. "Sure, when do you want it?" "I'm 5 mns away"..."OK". She had it ready by the time I sat down. Now that's service.

Edited February 25, 2016 by RebelSS

[Coffee118]

7 hours ago, Mid-Lake Rock said:

A few things:

1. For popcorn, I like butter, Old Bay and granted parmesan.

2. In addition to pulled pork nachos, I like pulled pork pizza.  Crust, Sweet Baby Ray's (or other BBQ) for the sauce, mozzarella and sauteed onions.  

3. There is a new sensation on the inter webs:  Mississippi Roast.  Three pound pot roast, one packet of Aus Jus seasoning, one packet of Hidden Valley ranch seasoning, a stick of butter and pepperoncinis.  It says five whole ones, but I do about a full jar of chopped peppers.  I also add a little of the juice.  

Last week I received my sous vide cooker and I'm having a lot of fun with that thing.  I will be trying a lot of new things with that machine.  The steaks I've done are fantastic.   

 

I have tried the Mississippi roast, very tasty but also pretty salty. I added some water and at the end I put in a corn starch slurry to thicken it up a bit

[RebelSS]

I'm starting ti think Minnesota is the home of Dorks, aka brain-dead people when it comes to customer service. Called three fence companies in town here to replace a standard "spring type" steel latch on my chainlink gates.I hear "we don't have anything like that" to "They don't use those anymore..." etc. Tha's NOT what I'm asking, idjit, can you get one? "uh, no, don't know what to tell ya...'' $#@!  Went online with a fence company in Texas, they have herds of them. Talked to the guy, said the postage up there is gonna kill ya, sent me to two other places that might be able to help that were closer. Same thing, high shipping. Went back with these guys, two of the spring latches is $12.50, with postage and handling, said they'd just make it an even $30, and throw in the bolts and nuts. Gotta have 'em, so I ordered, Folks down there were great and very helpful. We even talked BBQ, Ha! I'd rather spend a bit extra and just get it right than spend all day screwing around; I have no patience for that. A simple spring latch......such an ordeal!!! 

[delcecchi]

I just looking on Amazon, and unless I don't know what the right name is, they don't have them either.  They have "fork latches" all over the place, and butterfly latches, and some others...  But nothing that looks like your spring latch. 

[reinhard1]

Last night I made a bottom sirloin roast [otherwise known as a balltip].  Very lean piece of meat.  Roasted until the internal was 130 deg. and let it sit a little bit to rest.  Sliced it up and put the slices in a au jus made up with Lipton beefy onion soup mix and garlic.  Had a sweet potato on the side.  good luck.

Put some Montreal Steak Seasoning on the roast.

 

 

 

[lovebigbluegills]

Oh man that looks fantastic!!!!

[delcecchi]

10 minutes ago, lovebigbluegills said:

Oh man that looks fantastic!!!!

Sure does.  

Now I have a question.... In California they sell a piece of meat called a "tri tip".   I never see them in Minnesota.   What part of the cow are they from and what do they do with them in Minnesota that I never see them in stores? 

[reinhard1]

The tri tip is located in the hind quarter near the sirloin area.  Tri tips are sold in some Cub stores.  They may also sell them in other stores.  They are good cuts of beef that you can use on the grill whole or cut into steaks.  Steaks look more like 2 inch thick strips.  The grain line is well defined and must be cut against the grain.  They tend to be more marbled than the bottom sirloin and have more of a fat cap.  Most are sold trimmed well with no fat cap.  Prices range from 5.99 to 6.99 lb.  good luck.

[leechlake]

Tri tip is really good.  As RH said on marbling you get some almost "melted" bits of that marbling in the meat.  Costco quit carrying them and was my go to place for them.  Von Hanson's has them in the freezer section but charge about $10 per pound.  Most are around 2-3/4 pounds.

I grill them for around 25-30 minutes (they are thick in spots) and then rest for about 10 minutes and cut against the grain.  Really a tasty item and even better when you can get them for around $6 per pound.

I'm pretty sure they do not put in butcher section because their is only one or two per cow.  Butcher isn't going to dedicate valuable space to a pretty rare thing.  I've done my reading on tri tips over the years.  Highly recommend trying them.

My local Aldi has tri tip but since I tried the place multiple times and only found the ice cream as an item I'd buy I won't buy tri tip there.  

Edited February 26, 2016 by leechlake

[reinhard1]

It is best to call around to see who has them.  The one's I have bought were fresh in the meat case.  The thing about tri-tips and some other cuts like flat iron steaks is that a lot of folks do not know what they are and don't buy them when they see them.  The stores that do sell them keep them on hand.  Other locations have had poor sales results, so they stop putting them out.  good luck.

[leechlake]

flat irons are tasty too.  Kind of thin so you have to watch them a bit closer but they are good.

Funny we're having this meat discussion on Friday during Lent.  I'm Catholic and for lent this year I'm eating meat on Fridays out of protest of the handling of the priest situation by the higher ups.  Probably not what you're supposed to do but I'm doing it anyway.

 

[Juneau4]

Don't you think eating of the forbidden on Friday during lent is going to get you in trouble? That has to be pretty high on the sin list.

[leechlake]

10 minutes ago, Juneau4 said:

Don't you think eating of the forbidden on Friday during lent is going to get you in trouble? That has to be pretty high on the sin list.

I know full well I'm wrong.  I don't know where it ranks on the sin list but I do know the sin list is only comprised of things a person has actually sinned on to count.  For example I haven't murdered anyone.  

Fun fact that surprises 100% of people I've told is that good old Leech Lake taught adult faith formation (RCIA) at our local church for about 8 years.  Started in late October and lasted til a week after Easter...every single Sunday.  I got dispensation until after Deer hunting every year but after that I was a stalwart attendance wise.  I'm pretty sure they had me as the poster child for "if he can do it you can too" but that's besides the point.  I had to quit when I started coaching hockey.  That may be a sin though.

I was raised in a Lutheran home but never baptized and confirmed so I did it as an adult and I picked my wife's Christian faith Catholicism .  Another fun fact is that one of the few things I have in common with Jesus is we were both baptized at 30 years old.   

Finally, I did just look to the top to see what this thread topic was.  Seems I've derailed my own thread twice now which isn't a sin but surely rude.  I apologize to me.

 

 

 

[Dotch]

On 2/24/2016 at 4:44 PM, leechlake said:

3 hours ago, reinhard1 said:

Put some Montreal Steak Seasoning on the roast.

 

 

 

How did I miss the picture of this? I'm starving and it's time to eat! Like that Montreal Steak seasoning on my LOL's (leg of lambs) also. It melds with them well. One of my go-to's if I'm not marinating it first or even sometimes if I am. It's bomb!  

[Moon Lake Refuge]

Take a can of crescent rolls and keep them in squares.  Pinch the long side of two pieces together and stretch them out.  Mix up half a box to a box of cream cheese, some shredded chicken, onion flakes and garlic powder/salt to taste.  Put a ball on each bread square.  Fold each corner up to the middle and pinch down the sides.  Brush with butter and add some sesame seeds and parsley to fancy it up a bit.  The picture is from online but we make them all the time.  Super easy and pretty good.  Just shred up a rotisserie chicken from the store sometimes to save a little time.

[Mid-Lake Rock]

3 hours ago, reinhard1 said:

The tri tip is located in the hind quarter near the sirloin area.  Tri tips are sold in some Cub stores.  They may also sell them in other stores.  They are good cuts of beef that you can use on the grill whole or cut into steaks.  Steaks look more like 2 inch thick strips.  The grain line is well defined and must be cut against the grain.  They tend to be more marbled than the bottom sirloin and have more of a fat cap.  Most are sold trimmed well with no fat cap.  Prices range from 5.99 to 6.99 lb.  good luck.

A few years back I picked up one of these with a large fat cap.  Put a nice rub on it and smoked for 12 hours.  One of the best pieces of meat I've ever made and the price was right at about $5/lb.  

[puddleduck]

Hudson's Baked Tilapia with Dill Sauce. 

Season Tilapia filets with Cajun seasoning.   Spray a baking dish with non stick spray.  Put Tilapia filets in dish and cover then with sliced lemons.   Bake at 350 for 15 - 25 minutes (depending on thickness) until fish will flake.  Serve fish without lemons.   Use the dill sauce. 

Dill Sauce - 1/8 cup mayo,  1/3 cup sour cream,  a few shakes of garlic salt and 2 Tblsp of chopped dill.  Mix all together.   Easy and good. 

[Grainbelt]

Grampa's Old Home Meats in Medford MN sells marinated tri-tip in a vacuum sealed bag that is pretty tasty. I sear over the coals and then cook indirect to 137 degrees. Tender and delicious!!