LEGUMES
|
Pasta and garlic bread...**** all you who have to give it up for fad diets :)
|
|
Jambalaya for dinner tonight... half scratch, half box.
2 boxes Zatarains mix with one each red, green, yellow and red pepper, 2 small onion, 5 large celery sticks sauteed with garlic. Then, 1 pound chicken breast and beef polska sausage browned together with extra paprika, then added two cans of tomato sauce towards the end, just to brown the tomato sauce a bit to bring out the sugars. Add the water, stir, wait until 3/4 done then add 1 pound of shrimp... all done with almost no oil, plenty of fat in the beef sausage. This shits gonna ROCK. |
rock your anus
|
Quote:
|
Quote:
|
Quote:
|
Quote:
|
Quote:
I still prefer ribeye. |
Quote:
I've actually fed both ribeye and chuckeye to "the neighbors", and they can't tell the difference. They LOVE both (equally), and with the saved money, it allows you to more-quickly jump from a hamburger outing with the neighbors to one where you might server steak... <iframe width="560" height="315" src="//www.youtube.com/embed/84G-sD577GE" frameborder="0" allowfullscreen></iframe> |
Quote:
|
Quote:
To the rest of you people , Do not confuse chuck steak with chuck eye steak... Chuck steak is shoe leather on a grill |
Quote:
But chuckeye is still usually a LOT less expensive than ribeye. Not dissing the ribeye, but when you're feeding 15 hungry folks (mostly slobering guys!!!), ribeye can break the bank.. |
Quote:
FMB is right, if you cook this steak past medium it will get tough but I never cook a steak past MR |
All times are GMT -6. The time now is 06:56 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.