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] 141 142   Go Down
Author

Topic: CFB 51 Cookbook, equipment discussion, techniques

 (Read 704338 times)

Cincydawg

  • Oracle of Piedmont Park
  • Global Moderator
  • Hall of Fame
  • *****
  • Default Avatar
  • Posts: 91760
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1946 on: July 30, 2026, 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: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1947 on: July 30, 2026, 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: 91760
  • Oracle of Piedmont Park
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1948 on: July 30, 2026, 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: 56479
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1949 on: July 30, 2026, 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: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1950 on: July 30, 2026, 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: 28090
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1951 on: July 30, 2026, 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

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1952 on: July 30, 2026, 02:07:51 PM »
Quote from: utee94 on July 30, 2026, 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." 
Hmm... Our $12.99 is Choice.

I'll be cooking an American Wagyu ribeye tomorrow. The American Wagyu stuff I get at Costco is fantastic.

I buy steak more on what it looks like than what official grade it gets, but the American Wagyu looks amazing too... Not like Japanese A5 of course, but more marbling than I see in basically anything else, even Prime. 
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 37629
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1953 on: July 30, 2026, 02:24:01 PM »
Local butcher sells flat iron for $10.99/LB. Not too shabby.
Logged
U RAH RAH! WIS CON SIN!

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1954 on: July 30, 2026, 06:12:06 PM »
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 37629
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1955 on: July 31, 2026, 05:59:25 AM »
^^^ That would make a great burger. Send it on over and I'll grind it for ya.
Logged
U RAH RAH! WIS CON SIN!

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1956 on: August 08, 2026, 11:45:11 AM »
More healthy livin'

Logged

betarhoalphadelta

  • Global Moderator
  • Hall of Fame
  • *****
  • Posts: 17553
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1957 on: August 10, 2026, 03:43:49 PM »
This really hit the spot... With the oldest about to head off to school, we've been playing some of the greatest hits :57:

Logged

MarqHusker

  • Team Captain
  • *******
  • Default Avatar
  • Posts: 6646
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1958 on: August 10, 2026, 10:54:15 PM »
What's funny is that plate of meat could be  German (sauerbraten), Czech (Svickova), Hungarian, Serbian, etc.

shuffle the starches and veggies
Logged

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 37629
  • Liked:
Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1959 on: August 11, 2026, 07:19:14 AM »
Sauerbratin takes a lot of time. 
Logged
U RAH RAH! WIS CON SIN!
Pages: 1 ... 138 139 [140] 141 142   Go Up
« previous next »
 
Support the Site!
Purchase of every item listed here DIRECTLY supports the site.
CFB51 Subscription
Subscribe

USN Coat of Arms Carving/Clock