Warning, be careful when approaching "Ken Jenninings" with trivial knowledge.
Xbone Stormsurgezz
I'll say. They call him Google at work.Kmarion wrote:
Warning, be careful when approaching "Ken Jenninings" with trivial knowledge.
Anyways, about the roast. After the store, everything starts with my herb garden;
Basil, thyme, rosemary, oregano and garlic is mixed into a paste with salt and pepper.
I cooked it on a wire rack with pan underneath to catch the drippings, these are deglazed with beef bullion, simmered with celery and onion and strained for a dreamy au jus.
4 hours at 250 degrees Fahrenheit.
The six pound chunk of meat cost $62.00 which leads to the question; can anybody spare any change?
I told you it was gargle..ATG wrote:
I'll say. They call him Google at work.Kmarion wrote:
Warning, be careful when approaching "Ken Jennining" with trivial knowledge.
My mom is a master chef, and if she hasn't got me to eat red meat It's not ever going to happen.
PS, I eat meat. My friends say the same thing (Kerry doesn't eat meat). I eat pork, fish, chicken, turkey, ..etc .
Xbone Stormsurgezz
When my mom does her roast she uses this tool that can inject garlic cloves deep inside. Looks cool when ya cut it.
Xbone Stormsurgezz
I'm gonna start getting into fish. Start with some salmon and fresh trout.Kmarion wrote:
I told you it was gargle..ATG wrote:
I'll say. They call him Google at work.Kmarion wrote:
Warning, be careful when approaching "Ken Jennining"s with trivial knowledge.
My mom is a master chef, and if she hasn't got me to eat red meat It's not ever going to happen.
PS, I eat meat. My friends say the same thing (Kerry doesn't eat meat). I eat pork, fish, chicken, turkey, ..etc .
And cmon kman, that big pale slab of fat on that roast positively crackles when you bite into it.
I also like to eat tuna.
"big pale slab of fat", you're not helping your cause.ATG wrote:
I'm gonna start getting into fish. Start with some salmon and fresh trout.Kmarion wrote:
I told you it was gargle..ATG wrote:
I'll say. They call him Google at work.
My mom is a master chef, and if she hasn't got me to eat red meat It's not ever going to happen.
PS, I eat meat. My friends say the same thing (Kerry doesn't eat meat). I eat pork, fish, chicken, turkey, ..etc .
And cmon kman, that big pale slab of fat on that roast positively crackles when you bite into it.
I also like to eat tuna.
I love me some sesame seared ahi tuna. Just please, for the love of god, do not over cook it.. On and off, thats it.
Xbone Stormsurgezz
don't waste yer time with salmon. go directly to steelhead. less fat better flavor.
Well, heh, like you said " if she hasn't got you to eat red meat It's not ever going to happen. "Kmarion wrote:
"big pale slab of fat", you're not helping your cause.ATG wrote:
I'm gonna start getting into fish. Start with some salmon and fresh trout.Kmarion wrote:
I told you it was gargle..
My mom is a master chef, and if she hasn't got me to eat red meat It's not ever going to happen.
PS, I eat meat. My friends say the same thing (Kerry doesn't eat meat). I eat pork, fish, chicken, turkey, ..etc .
And cmon kman, that big pale slab of fat on that roast positively crackles when you bite into it.
I also like to eat tuna.
I love me some sesame seared ahi tuna. Just please, for the love of god, do not over cook it.. On and off, thats it.
So, I went for the hurl factor.
tbh the fat checks chucked, and I only scrape a little of the herb crust off.
People who like salmon generally like because it is a fatty fish.
Xbone Stormsurgezz
I tagged your pics with bf2sfood btw.ATG wrote:
Well, heh, like you said " if she hasn't got you to eat red meat It's not ever going to happen. "Kmarion wrote:
"big pale slab of fat", you're not helping your cause.ATG wrote:
I'm gonna start getting into fish. Start with some salmon and fresh trout.
And cmon kman, that big pale slab of fat on that roast positively crackles when you bite into it.
I also like to eat tuna.
I love me some sesame seared ahi tuna. Just please, for the love of god, do not over cook it.. On and off, thats it.
So, I went for the hurl factor.
tbh the fat checks chucked, and I only scrape a little of the herb crust off.
So they show up here : http://www.flickr.com/photos/tags/bf2sfood/
Xbone Stormsurgezz
Nice.
So, can you talk kimmmmm into coming over to my house for diner?
So, can you talk kimmmmm into coming over to my house for diner?
Yea, I don't think she cooks tbh. I know for a fact she's a shutterbug.ATG wrote:
Nice.
So, can you talk kimmmmm into coming over to my house for diner?
Xbone Stormsurgezz
Nevermind, I'm married.
Can you delete my posts mr modulator?
Can you delete my posts mr modulator?
i prefer fatty salmonid fish to most freshwater garbage fish. steelhead shine when cooked on the rare side, there's a ton of flavor without too much oil overpowering the palette. Fresh out of the North Umpqua is, of course, best, but even the store bought are usually very good.Kmarion wrote:
People who like salmon generally like because it is a fatty fish.
That's what I'm saying, salmon really only appeals to people want want that salmon taste. There are other, less fishy fish. Of course if you cook it right, like slow on a cedar or applewood plank it will lose it's fishyness.Reciprocity wrote:
i prefer fatty salmonid fish to most freshwater garbage fish. steelhead shine when cooked on the rare side, there's a ton of flavor without too much oil overpowering the palette. Fresh out of the North Umpqua is, of course, best, but even the store bought are usually very good.Kmarion wrote:
People who like salmon generally like because it is a fatty fish.
There are so many different fishes I like... there's really no point in listing them. My grandfather was an old school fisherman/shrimper . He passed his expertise along to my mom. I grew up eating seafood at least 3x's a week.
Xbone Stormsurgezz
The tool. I want its name and/or pic so I can get one. NAO!Kmarion wrote:
When my mom does her roast she uses this tool that can inject garlic cloves deep inside. Looks cool when ya cut it.
Br,
Garlic fanatic :-P¨¨¨¨¨¨
Everything's better with wine and garlic eh?Ultrafunkula wrote:
The tool. I want its name and/or pic so I can get one. NAO!Kmarion wrote:
When my mom does her roast she uses this tool that can inject garlic cloves deep inside. Looks cool when ya cut it.
Br,
Garlic fanatic :-P¨¨¨¨¨¨
It looks something like this http://www.popeilfamilystore.com/sfi.html http://as-seen-on-tv-and-more.amazonweb … AV7UP6.htm
Though not that brand. It actually works REALLY well.
Xbone Stormsurgezz
Make that whiskey instead of wineKmarion wrote:
Everything's better with wine and garlic eh?
Uhm,.. Bennis,.. that was lord Kelvin, not Fahrenheit XDbennisboy wrote:
You know why 0 farenheit is where it is? Cos mr farenheit decided that the coldest temperature he could achieve with his equipment should be zero. Nowt thats scientific. Add to that the units have the same magnitude as celsius, its jus an obsolete and silly way or measuring temperatureFFLink13 wrote:
We use Celsius.KEN-JENNINGS wrote:
Learn to American. No ones cares about Australia
EU uses Celsius.
You're in the minority, here.