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Food, Glorious Food
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puc reducks



Joined: 21 Nov 2010
Posts: 1250

PostPosted: Sat Oct 29, 2011 7:22 pm    Post subject:  Reply with quote

Am tickled to report that the Andalusian beef was utterly amazing!

Very, VERY lean, so sprayed the pan w/canola oil Pam and cooked to medium rare.  No seasoning, nothing.

Ate with a tossed salad.

The beef was "clean" tasting.  Just BEEF, and not heavy nor light. Just clean beef.  No aftertaste, no chem taste, just... beef.

Next time, the onions and mebbe some cheese (jalapeno jack), but I dunno.  It's so darn tasty on its own!

Is for sale or will be soon.  Publix might carry it. I think the label will be First Coast Beef!
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bieramar



Joined: 19 Nov 2010
Posts: 4441
Location: Taylor Ranch, NM

PostPosted: Sat Oct 29, 2011 8:12 pm    Post subject: Reply with quote

MMmmmmmm - free range beef!

Although I prefer it broiled under the fire, with added salt and freshly fine ground black pepper, plus bread and butter, skipping the salad (I eat plenty of fruits and veggies every day at other times).

When I lived in the Province of Andalusia in southern Spain in the early 1960s my boss married into the royal family - then in exile there - who raised bulls for the ring, which meant lots of free range beef on the grill when I'd weekend at the hacienda.

And the high plains grasslands between here and Santa Fe have grass-fed cattle, butchered and sold without "finishing and fattening" with grain and chemicals, and without ever being frozen. They're premium price, but my local market has an half-price bin for when they begin to age (which is when their taste is peaking!).
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puc reducks



Joined: 21 Nov 2010
Posts: 1250

PostPosted: Sat Oct 29, 2011 9:35 pm    Post subject: Reply with quote

bieramar wrote:
MMmmmmmm - free range beef!

Although I prefer it broiled under the fire, with added salt and freshly fine ground black pepper, plus bread and butter, skipping the salad (I eat plenty of fruits and veggies every day at other times).

When I lived in the Province of Andalusia in southern Spain in the early 1960s my boss married into the royal family - then in exile there - who raised bulls for the ring, which meant lots of free range beef on the grill when I'd weekend at the hacienda.

And the high plains grasslands between here and Santa Fe have grass-fed cattle, butchered and sold without "finishing and fattening" with grain and chemicals, and without ever being frozen. They're premium price, but my local market has an half-price bin for when they begin to age (which is when their taste is peaking!).


Mmm-mmm, sounds wonderful!

A little trick from beef country in Mexico:  squeeze fresh lime over a steak grilled over wood.  Serve with plenty of beer.

We had patties, but if we ever decide to "do" steaks, definitely will grill on a hibachi (damn the carcinogens!)!
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puc reducks



Joined: 21 Nov 2010
Posts: 1250

PostPosted: Sat Nov 12, 2011 10:33 pm    Post subject: Reply with quote

This just in....  It's NOT honey, honey!

http://www.foodsafetynews.com/201...show-most-store-honey-isnt-honey/

Carl and I went to Native Sun in Jax and found Thomas Honey (Lake City, FL), which distributes in N and NE Fla.  Unfiltered (full of bee's knees, etc.) wildflower.  Other stuff, too:

www.thomashoney.com

Lengthy article, but pretty far down we find the reasons:

1- "Americans want crystal-clear [read: over-sanitized] honey," and
2- "Processed honey lasts longer on grocers' shelves."

Caveat emptor.
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scrutney
Site Admin


Joined: 18 Nov 2010
Posts: 1535

PostPosted: Wed Dec 21, 2011 1:01 am    Post subject: Reply with quote

hand carved eye of round fried up on an extremely hot skillet...covered with provolone...salt, pepper, lettuce and a little mayo.
a little number i call "heart attack in a sack."
don't need no steenking onions.
don't need no steenking peppers or mushrooms.

ya gotta splurge every once in a while and the holidays are a great reason.
i've lost 30 pounds since may, mostly by cutting out sugar and eating oatmeal for breakfast.
(i'm down to 29 inch waist levis for the first time since college with no gut hanging over the belt line)

but come december 26th, i'm back to the austerity diet.

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auntmartymoo



Joined: 22 Nov 2010
Posts: 1300

PostPosted: Wed Dec 21, 2011 12:39 pm    Post subject: Reply with quote

Congrats, Scrut.  30 pounds...that requires a lot of discipline.

Make the most of your 5-day reprieve!  Worship the gods of sugar.

May I recommend...Honey Baked Ham, pineapple souffle, wine, mashed potatoes, mac n cheese, spaghetti, wine, fresh bread, cookies, pie, ice cream, french fries, wine, cheesecake, pizza, eggnog, wine, hashbrowns

You've only got 5-days, there's much to be done.
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auntmartymoo



Joined: 22 Nov 2010
Posts: 1300

PostPosted: Thu May 03, 2012 7:49 pm    Post subject: Reply with quote

Sooooooooooooooo.

None of you have eaten anything noteworthy since December 2011?  Tsk Tsk

An earlier mention of soft tacos reminded me that Cinco de Mayo is fast approaching.  We're planning on having a Fajita-Fest this weekend to take advantage of this excuse for dining on spicy food.  Love it.
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scrutney
Site Admin


Joined: 18 Nov 2010
Posts: 1535

PostPosted: Thu May 03, 2012 9:18 pm    Post subject: Reply with quote

auntmartymoo wrote:


None of you have eaten anything noteworthy since December 2011?  Tsk Tsk



hell, i haven't eaten anything since december...but i have managed to keep the 30 pounds off.

and a fajita fest sounds great...i think i'll do something like that this weekend.
it's funny (and i've probably mentioned this before)...i grill the steak with peppers and onions and no one in the house eats peppers and onions. but the meat just doesn't taste right without them.

and when i tupperware the leftovers i make sure to pack the p&o on the top so that the next day they're even more incredible.

7 blend cheese and taco bell hot sauce...scorch a soft tortilla in an omlette pan with butter..dump it all together and garnish with lettuce and tomatoes.

heysoos-marimba.

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auntmartymoo



Joined: 22 Nov 2010
Posts: 1300

PostPosted: Fri May 04, 2012 6:41 pm    Post subject: Reply with quote

Sounds fantastic.

My husband cooks the meat, peppers & onions in a couple of iron skillets on the grill.  Yum.  And he makes mine with red peppers...cuz they're my favorite.
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auntmartymoo



Joined: 22 Nov 2010
Posts: 1300

PostPosted: Fri May 11, 2012 2:10 pm    Post subject: Reply with quote

We're taking the moms out for dinner tomorrow night...Italian.  Neither of our mothers wanted to do the usual Sunday Brunch thing which is the Atlanta standard for Mother's Day.

Our family usually celebrates on the Saturday prior, as my mom doesn't like crowds or long restaurant waits.  My husband tried to talk the moms into going to Ted's Montana Grill for bison steaks...but no takers.


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