On Saturday, March 27, 2021 at 2:00:42 PM UTC-4, bruce bowser wrote:
> On Saturday, March 27, 2021 at 1:55:48 PM UTC-4, dsi1 wrote:
> > On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> > > On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > > > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > > > I made French Dip sandwiches and home made creamed corn.
> > > > >
> > > > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > > > over 2 pounds done sous vide.
> > > > > It was a little tougher than I expected. I made the sandwiches on
> > > > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > > > warm it. Small dishes of the hot consumme alongside for dipping.
> > > > >
> > > > > The creamed corn didn't turn out as thick as I wished because I
> > > > > didn't give it enough time and used the wrong pan.
> > > > > I should have prepared the corn in a skillet so the flour, butter and
> > > > > cream would have had a beter chance to thicken.
> > > > > The corn was very tasty as the corn that I bought was very sweet. I
> > > > > didn't add sugar as the old recipes say to do. It would have been too
> > > > > sweet.
> > > > >
> > > > > All in all a decent meal for not much work
> > > > > Janet US
> > > >
> > > > Grass-fed beef is tough stuff.
> > > There are all kinds of tenderizers for beef out there, too.
> >
> > That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.
> Also, not if you're used to grinding your own beef before cooking, like with brisket.

I never grind brisket before cooking.

(Unless you finely chop taco meat before serving and filling a tortilla or taco shell, like they do in food trucks - and no, its certainly not 'strange tasting' to us here on the mainland). You wouldn't ground corn-fed beef. Would you?

Of course I'd grind corn-fed beef. Why not?

Cindy Hamilton