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Old March 15, 2017   #1966
dmforcier
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Does it have diced American cheese? Well it should.
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Old March 15, 2017   #1967
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Shredder cheddar - one rung higher on the socioeconomic cheese ladder
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Old March 15, 2017   #1968
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Bourgeois!
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Old March 16, 2017   #1969
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I bought a small Tri Tip today at the store.
It was so marbled it looked almost white.

What I did was brown it in a skillet coated in salt and black pepper.
Then I fried the outside in a goodly amount oil in the bottom of the little Kook Kwick-11 pressure cooker.
Next I de-glazed the skillet with water and poured it in with potatoes onion and carrots.
I then about it up to 15 PSI with my homemade weight gauge and cooked it for 25 minutes.
Then turned the burner off and letting it go back down in its own.
Probably a disaster because all of the other recipes I have seen calls for 40 to 45 minuets.
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Old March 16, 2017   #1970
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An orange. Had some of those frozen steak fries early and they made me feel sick. Man food...
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Old March 16, 2017   #1971
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Looks good to me we shall see what it looks like on the inside and how tender it is.
The gravy was made with the drippings salt pepper flour cornstarch the onion, salt pepper garlic powder and Mexican oregano.
Worth
IMG_20170316_42504.jpg
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Old March 16, 2017   #1972
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I watched a show on making Irish stew tonight.

I couldn't find the remote to turn it off.
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Old March 16, 2017   #1973
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Salt you don't like Irish stew?
I was raised on it.

Here is the finished product.
Results the meat is so tender you can cut it with a fork.
Very flavorful.
Carrots sweet and tender.
Potatoes are fantastic.
Gravy out of this world.
The cut of meat was 2.17 pounds so I gave it a little over 10 minutes pound.
Total prep and cook time about an hour.
Living proof that meat cooked in a pressure cooker doesn't have to look like grey mush.
Worth

IMG_20170316_58134.jpg
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Last edited by Worth1; March 16, 2017 at 11:35 PM.
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Old March 16, 2017   #1974
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Salt you don't like Irish stew?
I was raised on it.

I love Irish Stew. The guy cooking it had no idea what he was doing. He cooked all the flavor out of it.
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Old March 16, 2017   #1975
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Quote:
Originally Posted by AlittleSalt View Post
Salt you don't like Irish stew?
I was raised on it.

I love Irish Stew. The guy cooking it had no idea what he was doing. He cooked all the flavor out of it.
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Old March 17, 2017   #1976
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I got a boneless blade roast and ground beef on special the last time I went shopping. Made a pot roast for the first time ever, iirc. It was tender but really not great.... I must have cooked the flavor out of it. At least the gravy was delicious (and probably had all the nutrition extracted from the roast!)
Decided to make spaghetti sauce with the ground beef. Using my own frozen tomatoes peppers and kousa squash. Also my own onions and garlic (lots!). I was really pleased with it and so many vegetables I felt it was really a healthy meal.
And speaking of cheap eaten, I am still reaping the benefits of the 'cheese wars' here. Competing brands and at least one of them will be marked down every time I shop. Yesterday I scored six 400 gram bars of the tastiest white cheddar at $4.49 apiece, which are over $8 'regular'. I toss the extras in the freezer. Makes them a little crumbly but I don't really care.
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Old March 17, 2017   #1977
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As far as I am concerned Pot Roast is an oxymoron.
I cannot express how much it saddens my heart to see a nice cut of beef go in a crock pot or kettle only to be cooked to falling apart mush.
Even worse is to see it come out dry and stringy.

Through many years of making countless mistakes I have learned what I can and cant get away with when it comes to cooking different cuts of meat.

In all reality economics time and the high price of beef has limited the cuts of beef we have to chose from in the store.

There is a tender part of the shoulder where the blade steak or roast is cut from.
If this muscle was cut out individually it would make a true roast that would be to die for.
I true old school butcher knows how to do this.
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Old March 17, 2017   #1978
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I bought three briskets today on sale for 1.99 a pound.
Two big ones will get ground up onto chili meat to make chili.
The smaller one will be cured for corned beef and a brisket bacon experiment.

Worth
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Last edited by Worth1; March 17, 2017 at 02:53 PM.
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Old March 17, 2017   #1979
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Worth, if you haven't used brisket for chili yet, you will be very impressed. It also makes a great chopped steak.
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Old March 17, 2017   #1980
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Quote:
Originally Posted by Worth1 View Post

There is a tender part of the shoulder where the blade steak or roast is cut from.
If this muscle was cut out individually it would make a true roast that would be to die for.
I true old school butcher knows how to do this.

Would this be the prized, rarely to be found in this country "coppa" - the muscle cured to make "capicola?" I've read that this muscle is mangled by most butchers these days.
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