We've actually been reverse searing on the grill and cooking it for long enough to wear some of that connected tissue starts to break down but still keeping it medium. I'll pick out ones from the store when they're on sale that have a good muscle grain that it's easy for me to break apart and slice into pieces to do like a British Sunday roast. As long as I don't overcook it and then slice on on a bias it's nice and tender despite it being such a trash cut.
Yeah I want to say it started getting him in '06 or 07. They're just so good, and we're even better when they were cheap.
Maybe but I think I read about that particular cut on serious eats possibly. I just remember seeing something that talked about it being as tender as filet mignon, but a hell of a lot cheaper so i started buying it, I was very happy with the results I was getting. Most of the time I cooked it like I would a flank steak, but it would turn out even better. I still like flank steak, and it's got its own unique flavor or minerality, but it's not cheap anymore either.
That was the Glory Days of food Network. I used to watch Emeril live every night back in college. At all so often fall asleep on the sofa drinking whiskey and watching triple d. That and original Japanese iron chef. I can watch episode after episode of that show, and even the food Network American one was pretty good. It's a so fun and fascinating to me to see these guys at the top of their game make some amazing dishes on the fly.
Iron Chef is on Netflix now, latest season was 2022, think they have another coming up this year maybe. Hopefully more than just 8 episodes this time.
even tho he's a banned shit now, the ppl who struggle to afford food, don't have the budget to buy in bulk... like it's pretty simple to say duh... buy a big package of steak
There's trying to get value for your money, and there's struggling to afford food. If you're literally struggling to afford food, you shouldn't be buying steak at all. If you can't afford bulk rice/beans/eggs at Costco, then you're just gonna starve because it's hard to eat for less money than that unless you're hitting up food banks. (Ironically, that would be a healthier diet than the majority of American eat.)
If you are getting into Cabbage, here is a super cheap recipe from Poland/Eastern Europe called Haluski. It can be used as a side or a main dish. If used as a main, you may want to add cut up sausage or hamsteak.
I do something pretty similar with potatoes instead of noodles. Always smothered cabbage and ham hock, too, especially to go with beans or black eyed peas. Good cold weather dishes.If you are getting into Cabbage, here is a super cheap recipe from Poland/Eastern Europe called Haluski. It can be used as a side or a main dish. If used as a main, you may want to add cut up sausage or hamsteak.
I add paprika for extra flavor and cayenne for a kick. In order to reduce the calorie content a bit, I also skip the butter (600 Cal is 600 Cal) and just use the bacon grease produced by the bacon (but of course it reduces the flavor). There are a lot of variations on this recipe, adding various other flavors (like Soy sauce, peas, etc.), but this is the base recipe, similar to one my grandmother used to make for some Polish friends of hers.
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Haluski (Quick and Easy Savory Cabbage and Noodles)
This fantastically simple Traditional Haluski Recipe combines onions, bacon, garlic, and cabbage all cooked in butter and tossed with egg noodles or dumplings.www.smalltownwoman.com
