I’m looking at Weather Underground and they’re saying 16° on Friday morning at 7 AM with a 2° wind chill factor. You better turn that water off on Thursday evening.
You’ve got a 19° wind chill factor on Thursday night at 8 PM.
I got my helper to dig out the mud-filled water meter box to expose the cut-off valve. I’ll be shutting the water off Friday afternoon. Perhaps for more than a day or two. Need to bring in my Hurricane Garbage Can, which I fill up for toilet flushing. Probably pick up another case of 32 bottles of water….to add to… Read more »
I’ve found up here in NJ that “choice” and “prime” can be subjective. As I’ve said here before, I only buy beef at Costco. A primary reason is the beef labeled “choice” at Costco looks and cooks better than what I see labeled as “prime” in the local supermarket chains here like Shoprite. The retailers in any given area are… Read more »
I usually buy whole choice ribeyes at Sams. When I get a good one (I say that because I have had a few that were somewhat flavorless compared to the others) I would put it up against anybody’s.
Shannon, I’ve never had it before either. Heard it is, the real stuff anyway, does have a special flavor. I just ain’t buying there is all the sudden this much availability.
I have never had wagyu. I have a feeling that the real thing really is something special. It’s not just tender, there’s supposed to be something special about the flavor, too.
I think the wagyu craze has gotten silly, wagyu brisket? Isn’t the point to cook slow to tenderize? Wagyu hamburger??? Isn’t hamburger tender as it is?? And…I think a lot of not so wagyu is probably being sold as wagyu to jump on the craze.
#112 TP et al; I would love to see a side by side comparison of ribeyes from different breeds of cattle raised in the same area, same feed, etc. Which retains the most weight during cooking, which has the most weight gain birth to harvest, which has the best marbling, which has the better, richer flavor. In my limited experience,… Read more »
Although I asked to be notified if there was a cancellation earlier than that, I was told it was unlikely because many people are using up their annual medical allotments at the end of the year. Indeed. When Fay fell and internally lacerated her liver, three days before Christmas, Memorial Hermann (TMC) didn’t have any room. Thankfully, Ben Taub said… Read more »
I never buy the more expensive Black Angus branded beef. It shrinks worse than George Constanza – even in the fridge while waiting to be cooked. Then you cook it and it shrinks even more.
I wonder if Black Angus quarters have water dripping out of them in the cooler?
That’s what we’ve been using for a number of years.
For this recent experimental batch of Carroll Shelby chili I used half chili meat instead of regular ground. I’ve decided I don’t like the big, coarse ground anymore.
Back in the day we had folks who wanted us to hang their heavy beef quarters for 21 days. 30 days was a bit of overkill. They were charged extra for tying up that cooler space, which included a PIA fee because it’s a pretty nasty affair processing it the rest of the way (cutting and packaging). A good, swift… Read more »
BlackRock hedge fund and its CEO, Larry Fink, have gotten so much bad press in the couple of months over their WOKE ESG campaign they are now running high dollar TV commercials bragging about how they make the world wonderful for everyone. I saw two ads last night and now… F**king hilarious. They’re running schmaltzy commercials on Mark Levin’s Sunday… Read more »
Once I finally peeled myself away from watching youtube shorts this morning I distilled a batch, pressure washed the back patio, the side of the garage and the fence along the driveway. I also cooked breakfast for my lovely Mrs., and have a batch of chili on the stove – 60/40 hamburger to venison. Today was a busy day. /definitely… Read more »
In order to figure out what is going on with M42, I would have to literally lay hands on her while she was on my table. Being there when a lock up occurs would be really helpful, yet statistically, almost impossible.
When I dry age the roasts, there’ll be a little mold on the outside, like a salami but not as thick. I trim it off because it’s on the dried-out part anyway.
Don’t tell her what you’re up to. Use the beer fridge in the garage.
My youngest son cracks me up, he is obsessed with expiration dates on anything, one spec of mold in the pack of cheese and he dumps it, one day expired on milk and he freaks out. He’ll buy a dry aged steak at HEB any day though lol.
Clouding up and cooling off out here. I’m having an early dinner, having skipped my nap today and getting hungry. I was thinking of making a cheesecake but somebody told me they are not keto, so I’m holding off on that for now. I’ve got the stuff to make another apple dump cake/cobbler, but I’m holding that in reserve in… Read more »
TexMo
December 18, 2022 3:57 pm
Still surviving here in the Med Center. Incremental gains are still being made.
Couldn’t find antifreeze tester so went down to parts store to get one to test my vehicles, including my tractor which is in the garage, but it’s my baby! Reminded my boys to check their’s, especially my youngest with projects all over the place, the race car – no antifreeze allowed on tracks so it’s pure water in it. Of… Read more »
I had a late, quick lunch, and when I took my plate to the sink, there were no dishes already there, so it appears I had no breakfast today. I had worked the puzzle, then went back to bed.
Why doesn’t Argentina have more black players in the World Cup
It was featured in a WaPo tweet and they got this reply from an Argentine account:
“Because we are a country, not a Disney movie.”
mharper42
December 18, 2022 2:44 pm
I have not yet recovered from my outing yesterday. I got up, put on a coat and went out back to put out wild bird seed for a small flock of pigeons seeking breakfast on the patio. Then went on out the back gate and could see the rolled HouChron on the driveway, and headed slowly in that direction. I… Read more »
I guess I could let it grow…..look like the rest of the riffraff around here.
🙂
Guess I’ll be taking a spit-bath to go sing at 4pm Sat Christmas Eve. Nothing like a cold water shave.
Yep. They’re talking about sustained 40mph winds around here. Sheeeesh. That’s cold.
At the same time it will be 16° on Friday morning at 7 AM in Bellville, it will be 53° in Bergen County, NJ and raining like hell.
No kidding.
Yes. I meant Thursday
Shannon
I’m looking at Weather Underground and they’re saying 16° on Friday morning at 7 AM with a 2° wind chill factor. You better turn that water off on Thursday evening.
You’ve got a 19° wind chill factor on Thursday night at 8 PM.
It’ll be pretty easy for me to move into town if the State really has dropped the ball on the power grid.
I got my helper to dig out the mud-filled water meter box to expose the cut-off valve. I’ll be shutting the water off Friday afternoon. Perhaps for more than a day or two. Need to bring in my Hurricane Garbage Can, which I fill up for toilet flushing. Probably pick up another case of 32 bottles of water….to add to… Read more »
I’ve found up here in NJ that “choice” and “prime” can be subjective. As I’ve said here before, I only buy beef at Costco. A primary reason is the beef labeled “choice” at Costco looks and cooks better than what I see labeled as “prime” in the local supermarket chains here like Shoprite. The retailers in any given area are… Read more »
124 Shannon
I’m laughing and laughing. Nobody else would understand.
. . . . . .and now for something completely different. . . . .
Mom loved bacon-wrapped filets. She could cremate them and they’re still tender.
🙂
I usually buy whole choice ribeyes at Sams. When I get a good one (I say that because I have had a few that were somewhat flavorless compared to the others) I would put it up against anybody’s.
A lot of it comes down to personal choice and if the fancy trip is worth the freight.
For instance, you bring to my table the finest Filet and the finest Rib Eye on the planet.
I’ll choose the Rib Eye steak every time.
117
Yes, Prime Grade certainly has more marbling.
But I’ve had some mighty fine Choice over the years.
Shannon, I’ve never had it before either. Heard it is, the real stuff anyway, does have a special flavor. I just ain’t buying there is all the sudden this much availability.
I try to get ribeye with the most cap on it but it’s getting harder.
GJT
I have never had wagyu. I have a feeling that the real thing really is something special. It’s not just tender, there’s supposed to be something special about the flavor, too.
Wagyu hamburger is just silly.
I’m not an expert, far from it but seems to me prime has better marbling than select or choice.
I’m not saying Black Angus is “bad” meat.
I challenge anyone to go buy a Black Angus cut of meat. Buy the same thing in generic HEB Choice Grade beef (or anywhere else) with matching weight.
Treat them exactly the same and cook them exactly the same. Let me know if it the cost premium is justified.
I think the wagyu craze has gotten silly, wagyu brisket? Isn’t the point to cook slow to tenderize? Wagyu hamburger??? Isn’t hamburger tender as it is?? And…I think a lot of not so wagyu is probably being sold as wagyu to jump on the craze.
#112 TP et al; I would love to see a side by side comparison of ribeyes from different breeds of cattle raised in the same area, same feed, etc. Which retains the most weight during cooking, which has the most weight gain birth to harvest, which has the best marbling, which has the better, richer flavor. In my limited experience,… Read more »
One of the most successful marketing campaigns in meat history.
just amazing
110 Shannon
Black Angus Beef – what a scam. I think it started with some slick beef marketing guys out of Colorado. It’s cattle racism !
I was always disappointed Brangus breeders didn’t stand up for the best beef and do a better campaign. They could still do it.
Although I asked to be notified if there was a cancellation earlier than that, I was told it was unlikely because many people are using up their annual medical allotments at the end of the year. Indeed. When Fay fell and internally lacerated her liver, three days before Christmas, Memorial Hermann (TMC) didn’t have any room. Thankfully, Ben Taub said… Read more »
I never buy the more expensive Black Angus branded beef. It shrinks worse than George Constanza – even in the fridge while waiting to be cooked. Then you cook it and it shrinks even more.
I wonder if Black Angus quarters have water dripping out of them in the cooler?
107 Bones
That’s what we’ve been using for a number of years.
For this recent experimental batch of Carroll Shelby chili I used half chili meat instead of regular ground. I’ve decided I don’t like the big, coarse ground anymore.
Back in the day we had folks who wanted us to hang their heavy beef quarters for 21 days. 30 days was a bit of overkill. They were charged extra for tying up that cooler space, which included a PIA fee because it’s a pretty nasty affair processing it the rest of the way (cutting and packaging). A good, swift… Read more »
The hamburger/venison chili is outstanding!
BlackRock hedge fund and its CEO, Larry Fink, have gotten so much bad press in the couple of months over their WOKE ESG campaign they are now running high dollar TV commercials bragging about how they make the world wonderful for everyone. I saw two ads last night and now… F**king hilarious. They’re running schmaltzy commercials on Mark Levin’s Sunday… Read more »
I still thinks it’s weird that he’s going to “use my own bone marrow”.
Sounds painful to me.
Once I finally peeled myself away from watching youtube shorts this morning I distilled a batch, pressure washed the back patio, the side of the garage and the fence along the driveway. I also cooked breakfast for my lovely Mrs., and have a batch of chili on the stove – 60/40 hamburger to venison. Today was a busy day. /definitely… Read more »
In order to figure out what is going on with M42, I would have to literally lay hands on her while she was on my table. Being there when a lock up occurs would be really helpful, yet statistically, almost impossible.
Really glad to hear that TT and TexMo are the mending side, please ABBA, let the healing be swift and complete with no complications.
Rib roast done kilt da blog.
Lol, good strategy.
When I dry age the roasts, there’ll be a little mold on the outside, like a salami but not as thick. I trim it off because it’s on the dried-out part anyway.
Don’t tell her what you’re up to. Use the beer fridge in the garage.
My youngest son cracks me up, he is obsessed with expiration dates on anything, one spec of mold in the pack of cheese and he dumps it, one day expired on milk and he freaks out. He’ll buy a dry aged steak at HEB any day though lol.
I know, we buy it already dry aged sometimes and she is fine with it. But the process you know…
Pyro
Stone Cold Meats, I think on Grant.
https://stonecoldmeats.com/
91 timtom
The marrow idea sounds good. A good garlic compound butter would also be.
You need to splain your wimmin that steak places dry age their beef for 3-4 weeks on the regular.
So you forgot your half… Where’s the foofy meat place in Cypress?
Clouding up and cooling off out here. I’m having an early dinner, having skipped my nap today and getting hungry. I was thinking of making a cheesecake but somebody told me they are not keto, so I’m holding off on that for now. I’ve got the stuff to make another apple dump cake/cobbler, but I’m holding that in reserve in… Read more »
Still surviving here in the Med Center. Incremental gains are still being made.
Couldn’t find antifreeze tester so went down to parts store to get one to test my vehicles, including my tractor which is in the garage, but it’s my baby! Reminded my boys to check their’s, especially my youngest with projects all over the place, the race car – no antifreeze allowed on tracks so it’s pure water in it. Of… Read more »
Too much romance involved for me.
I had a late, quick lunch, and when I took my plate to the sink, there were no dishes already there, so it appears I had no breakfast today. I had worked the puzzle, then went back to bed.
Thanks Pyro!
I don’t believe dry aging, even for four-five days will pass the wife test. The rest I will follow to the T. Except for maybe some bone marrow butter.
Maybe the Washington Post has lost 500,000 subscribers because they publish stupid, insulting headlines like this:
It was featured in a WaPo tweet and they got this reply from an Argentine account:
I have not yet recovered from my outing yesterday. I got up, put on a coat and went out back to put out wild bird seed for a small flock of pigeons seeking breakfast on the patio. Then went on out the back gate and could see the rolled HouChron on the driveway, and headed slowly in that direction. I… Read more »
This is how Justice Clarence Thomas spent his Saturday this weekend.
Great photo…great man.