how can you not like arguably the greatest food to grace this earf?
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Tonight is going to be homemade beer battered chicken breast strips with homemade broccoli, rice and cheese casserole

And a ranch/Louisiana hot sauce mix for dipping
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I'll definitely remember that if I ever get back to MO.
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pics and recipe

anyone else enjoy putting a pizza under the broiler after oven time to give it that nice golden cheese? makes for a perfect crunch to a slice.
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I use this: https://m.youtube.com/watch?v=Ivhy9Qjsk10
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Havent eaten yet, but everything is done

I've recently begun serious experimentation with beer batter, the key is to make it so thin looking that you think you ****ed it all up up

But you didnt, because you gave each piece a serious, pressing dredge through flour before going into the batter... that ultra light batter stuck well, everything is just as airy and crispy as I had hoped

But for now, it'll be drinks... no work tomorrow, so ...
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Cheap chuck steak seared on a cast iron fajita skillet. Turned out tasty.
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Perfect medium rare, nicely done
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Nice.
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Looks good but grown men dont use corn cob skewers. :-)
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I can't say I have ever had a chuck steak.

But I am cheap so maybe I should. Do they taste ok and aren't super tough if cooked like that?
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Flavor is good. But they're tough.
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That steak was $4.24. So you're not talking Ruth's Chris or anything. But I tenderized it well with a fork, dashed a couple tbps of Allegro marinade on it for 6hrs, sprinkled salt and pepper, and cooked each side 3 minutes. It tasted really good and wasn't tough in the slightest.

It looks a little more done in that pic than it really was. Here's a better cross section...


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Oh ok. If I am going cheap steak I can usually get petite sirloin for $3.99/lb and usually just do that. I have seen chuck steak for $2.99/lb before though.

Thanks. I might as well try it sometime.
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http://www.amazon.com/Jaccard-200348...ard+tenderizer
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