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Nov 19, 2019, 12:46 AM
#8041
Originally Posted by
Dan R
They look delish, but I have a hard time thinking of ribeye burgers. Yesterday, I put in a thick ribeye with bone in the sous vide for six hours at 130 degrees F. Then took it out and sprinklered salt and pepper on it and seared both sides. Now that is ribeye! Today I used the leftovers in a sandwich.
Now, the $16.99 huge ribeye you get at the diners, well, that would make better as burgers once ground.
And FWIW, beef three times a week would not be too much for me.
Whatever the case, i am sure you enjoyed them.
Cheers!
Dan
These were quality ribeye. She raises some fine cows. Pastured, steroid and antibiotic free etc.
The flavour and moistness of these is so much better than almost any burger I've ever had, except my own.
My burger blend is 3 pounds brisket, 4 pounds short rib and 3 pounds sirloin, 1/2 tsp salt and a scant 1/4 tsp pepper per pound. DO NOT add the salt until you are forming the patties!
Last edited by Henry Krinkle; Nov 21, 2019 at 08:54 PM.
Solve all your doubts through question mode.
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Nov 20, 2019, 04:08 PM
#8042
The cider vinegar is coming along nicely.
Solve all your doubts through question mode.
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Nov 21, 2019, 08:53 PM
#8043
Lunch at the caff.
Solve all your doubts through question mode.
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Nov 27, 2019, 06:33 PM
#8044
Member
Nepalese chicken !
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Nov 27, 2019, 08:18 PM
#8045
That's a long trek for some chicken. 
I have a kettle of gulyasleves simmering on the stove.
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Nov 27, 2019, 09:10 PM
#8046
Originally Posted by
Henry Krinkle
My burger blend is 3 pounds brisket, 4 pounds short rib and 3 pounds sirloin, 1/2 tsp salt and a scant 1/4 tsp pepper per pound. DO NOT add the salt until you are forming the patties!
That must be one big bun 
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Nov 28, 2019, 01:54 AM
#8047
Goulash with spatzle and a drop of sour cream
I wasn't thinking when I went to the grocery store this morning. I should have picked up some cucumbers to make a Hungarian cuke salad!
Last edited by boatme99; Nov 28, 2019 at 10:57 AM.
54650
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Nov 28, 2019, 11:05 AM
#8048
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Nov 28, 2019, 12:51 PM
#8049
Originally Posted by
boatme99
It's Thanksgiving in the US, so I'm starting the day with Cranberry orange pancakes with brandied cranberry syrup, peppercorn/sea salt crusted bacon, and steaming hot Kona Gold, positively unsullied by either milk or sugar.
Mmmmmmmmmm BACON
(your pic isn't working by the way)
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Nov 28, 2019, 02:13 PM
#8050
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