Originally Posted by threebag02:
Yeah I don’t mind a tri tip. Makes fabulous beef and noodles amongs other things. I hard bark/char and use for fajitas also. Very versatile piece of meat, kind of like Direksun’s mom.
Try this.
I cook flank steak this way too.
I throw a piece of well marinated tri-tip, directly into the coals a roaring real wood fire for 2 minutes, flipped it for 2 more minutes and knock off anything you don't want the SO to see. Immediately put it in several layers of HD foil, seal it up, and let it stand for 10 minutes. Knock off the ashes, see above, and chef carve on the diagonal. [Reply]
Originally Posted by Stewie:
Tri tip is an abomination and a joke among real butchers. It's three different muscle groups sold as some sort of hipster cut. Sold only through supermarkets (and propagated through hack chefs) and never through a legitimate butcher.
It looks like people are paying more attention to "seam" butchers. Thank god.
You forgot the part about so damn delicious. [Reply]
I throw a piece of well marinated tri-tip, directly into the coals a roaring real wood fire for 2 minutes, flipped it for 2 more minutes and knock off anything you don't want the SO to see. Immediately put it in several layers of HD foil, seal it up, and let it stand for 10 minutes. Knock off the ashes, see above, and chef carve on the diagonal.
If I do I cut it into a couple smaller pieces for more char [Reply]
Originally Posted by cooper barrett:
I am not, I say NOT a wine snob so I have been drinking Spanish and Vennie wines for a while.
It looks like a nice bottle if you were lucky enough to know about it while it was under $10. I think I have had the brand, served at a bbq. I looked for it but just found wines like what I had, not what I had and lost interest.
Note the 2014 Falcata Crianza had tasting notes are unlike most I have read:
[QUOTEHeavy oak, asphalt, chocolate and slightly weedy berry aromas open this blend of Garnacha Tintorera, Monastrell and Syrah. In the mouth, rubbery tannins create astringency. Fully oaked, spicy berry flavors include vanilla and clove notes, while an oak-dominated finish tastes creamy and herbal.]
Originally Posted by Stewie:
Sorry to offend so many people.
I didn't know there were so many experts on supermarket/crappy meat. Yay tri tip!
Many times its not the cut of the meat but what the cook does with it.
Do you consider beef brisket a good cut of meat or pork shoulder butt? Plantation owners considered brisket unfit for human consumption and gave it to their slaves. They took it and learned to slow cook it over coals. Their owner tried it and soon made the ladies house cooks. [Reply]
I used to think Korma Sutra was the best Indian in KC but this place has it beat. It's also South Indian, which means you get a lot more variety. It's fucking amazing.
Originally Posted by Hammock Parties:
I used to think Korma Sutra was the best Indian in KC but this place has it beat. It's also South Indian, which means you get a lot more variety. It's ****ing amazing.
I really like Touch of Asia in 103 Shops The lunch buffet was compromised to meet a price point a few years back (still very good yet chicken vs lamb:-):-)) but the evening table service is right up there with anyone.
I am blessed with a very unique Indian joint that has a top notch lunch buffet if you can get a chair. Their evening/ weekend table service is always booked and if you get a table you find yourself a minority like eating Dim Sum at Bo Lings on the Plaza used to be. [Reply]
Originally Posted by Stewie:
Sorry to offend so many people.
I didn't know there were so many experts on supermarket/crappy meat. Yay tri tip!
who GAF as long as it tastes good? My stomach luckily isn't as snobby as you seem to be with certain cuts of meats....
anways, I mad a stuffed pita bread calzone essentially.. seared some rotisserie chicken with some seasonings I had left over, put some rosemary, garlic, butter and a dash of lemon juice and then made some grilled onions with butter and garlic that was left over. Then I added some skim-mozzarella and cheddar mix. Then added some deli pepperoni, pan seared bell pepper and diced mushrooms and put that sucker in the toaster oven. Was surprisingly delicious. [Reply]
