header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


« previous next »
Pages: 1 ... 138 139 [140]   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 681363 times)

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 90628
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1946 on: Today at 10:27:22 AM »
We had friends over and I cooked flatiron again with the baking soda trick, but this time I let it rest for about 3 hours, that really worked well.
Logged

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17274
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1947 on: Today at 10:42:15 AM »
Hmm... We need to work flatiron into the rotation more. It's not available at Costco nor the grocery store brand my wife prefers (Pavilions), only at Ralph's where we rarely shop. So we often forget that it exists...
Logged

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 90628
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1948 on: Today at 10:46:06 AM »
Yeah, it's my favorite cut with respect to flavor.  I got it overcooked and it was still good, it was more medium than MR or rare.

Cover it with baking powder, poke it with a fork, and let it sit three hours.  Wash off the BP and dry it, then salt and pepper.  Get it really dry.
Logged

FearlessF

  • Hall of Fame
  • *****
  • Posts: 55654
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1949 on: Today at 11:12:50 AM »
is flatiron only $20/lb like sirloin?
Logged
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17274
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1950 on: Today at 11:46:35 AM »
It's generally cheaper than other steaks. According to the Ralph's web site, it's $12.99/lb here. And that's CA prices, so it might be cheaper elsewhere. 
Logged

utee94

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 27699
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1951 on: Today at 01:57:44 PM »
My local grocer has it for $9.99/lb for select, $15.99/lb for choice, and $21.99 for "American wagyu."  
Logged
Pages: 1 ... 138 139 [140]   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
CFB51 Subscription
Subscribe

Tennessee Country Medallion