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Bottom round roast, a failure, kind of...
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bill
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Bottom round roast, a failure, kind of...
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<bill wrote:
<>
<> I try to pick the fattiest looking untrimmed ones from the butcher
<> case at Albertsons. First time I got one from their new meat cutter
<> he looked at me wierd until I told him what I was going to do with
<> them. He was used to trimming most of the fat off for the grilling
<> customers.
<
<I'm a little confused here, you can get ones with fat on them in the case,
<or you have to ask to have them cut untrimmed special?
At this particular Albertsons < don't know about the others > the packaged
tri-tip is usually trimmed. The tri-tip in the butchers case is usually
untrimmed and they trim/cut it any way you want. Of course I only get it when
it's on sale. Last time was $2.49 a pound. I bought ten.
<10 years ago I used to be able to get them with a nice fat cap on em, but
<starting about 4 years ago or so they started trimming the shit out of them,
<hell, many now have almost zero fat cap. Bleh. Now that I grill them I dont
<bother asking the butcher special for an untrimmed piece.
<On a side note, our local store doesnt even carry lamb any more.
For lamb, I walk across the parking lot to the Indian/Muslim store. Boy,
do they have lamb, usually at half the price of any where else I go to.
And it's Halal.
Mutton, beef tongue, big chuck ribs, flank meat
at the Mexican store. Goat, seafood, deer, quail, duck, at the
Vietnamese/Chinese/Korean stores. Smart and Final for packer cuts.
Gotta love diversity.
<
<> So far they've come out pretty good. Thawing 2 at the moment for
<> this weekend. I think I'm going to try marinating them in some
<> coconut/mango/habenero sauce.
<
<Sounds pretty good, I'll share my favorite tri-tip marinade and hope you'll
<post the recipe for yours in return.
<
<1/2 C soy sauce
<1/4 C red wine vinegar
<1/8 C cooking oil
<2-3 cloves garlic minced/crushed
<2 T powdered ginger
<Several shakes Lawery's Seasoned pepper <--essential
<
<Marinate overnight.
I'm one of those cooks that cooks by taste, so an exact recipe would be
impossible. But if I was to start by using yours, it would go like this:
1/2 cup soy sauce < the sodium lite variety, wife has to watch the salt
intake >
1/2 cup seasoned rice vinegar < red pepper >
1/2 cup dark brown sugar
1/8 cup peanut oil
Double the garlic and add an equal amount of minced onion
or one whole head of elephant garlic in place of the other 2
1 tsp fresh sliced ginger root from my garden
1 tsp chinese 5 spice
1 tsp fresh ground black pepper
marinate
As for a favorite, I just use what I have on hand. Nothing I make seems to taste
the same way twice.
This week the cheap meat seems to be at Ralphs. Fresh pork shoulder roast
$0.89/lb, cured hams same price, standing rib roast or steaks $3.99/lb.
Beef back ribs at Food 4 Less $0.98/lb. I'll pick some of those up if they
haven't trimmed all the meat of of them.
Tonite I'm throwing together for dinner 'thom ngon hop khau vi' spicy crab soup,
chicken and mushroom balls, brown rice, and rice noodles, and what ever else
volunteers from the refrigerator/pantry. Why? Wife's out for dinner and it sounds
interesting. If it tastes like crap, the dogs get it. So long as it doesn't come
out of a bag or can that says dog food on it, they'll eat it.
Pizza man delivers.
<
<
<D
<
Bill
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