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Correction ( Steaks)
On 22:42 8 Jul 2020, Bruce said:
> On Wed, 08 Jul 2020 22:27:59 +0100, Pamela > > wrote: > >>On 17:43 8 Jul 2020, Cindy Hamilton said: >>> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote: > >>>> Intersting account although I thought his need to sear meat to keep in >>>> moisture has been debunked in recent years. >>> >>> He doesn't sear meat to keep in moistu >>> >>> [W]e all know that searing absolutely positively does not "seal in >>> juice," right? It serves as a means of adding color and flavor and >>> enhancing texture. >> >>Quite so. >> >>>> Not that I eat enough steak to try it for myself. >>> >>> Steak is what we eat when we can't think of anything else, but don't >>> want breakfast for dinner. Perhaps a couple of times a month. >>> >>> Cindy Hamilton >> >>I can't say I miss steak at all -- even though I consider red meat to be >>nutritionally important. > > I'm doing fine without any meat. Far too many veggies suffer decline after a few decades. No vitamin B12, insufficient carnitine, not enough iron, too little zinc. It's not a problem at first but after a decade the depletion can be a different matter for some whose metabolism isn't 100%. I had to spend time helping a friend recover herself from years of veggie eating (despite taking a multi vit/min) -- not that she would consider meat but we slowly replenished what had become depleted when she stayed with me. Another veggie friend of mine has been veggie since childhood and shows no problems with things like B12 inadequacy. She must be recycling it very efficiently and perhaps it's creeping into her diet somewhere unknown. In India it's been observed that faeces from crop fertilisation unexpectedly provides useful amounts of B12 for vegetarians. Also my friend must be manufacturing carnitine very effectively. I don't preach about her choice but I'll help if needed. This guy tried being a vegan but had to relent. As I recall he was telling me by email that, for some reason, he found lamb particularly good nutritionally. Go figure. https://vegantroubleshooting.com/minerals.html |
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Correction ( Steaks)
On Wed, 08 Jul 2020 23:19:42 +0100, Pamela >
wrote: >On 22:42 8 Jul 2020, Bruce said: > >> On Wed, 08 Jul 2020 22:27:59 +0100, Pamela > >> wrote: >> >>>I can't say I miss steak at all -- even though I consider red meat to be >>>nutritionally important. >> >> I'm doing fine without any meat. > >Far too many veggies suffer decline after a few decades. No vitamin B12, >insufficient carnitine, not enough iron, too little zinc. It's not a >problem at first but after a decade the depletion can be a different >matter for some whose metabolism isn't 100%. I had to spend time helping a >friend recover herself from years of veggie eating (despite taking a multi >vit/min) -- not that she would consider meat but we slowly replenished >what had become depleted when she stayed with me. Well, there you go. You fixed her up without the need for meat. >Another veggie friend of mine has been veggie since childhood and shows no >problems with things like B12 inadequacy. She must be recycling it very >efficiently and perhaps it's creeping into her diet somewhere unknown. In >India it's been observed that faeces from crop fertilisation unexpectedly >provides useful amounts of B12 for vegetarians. Also my friend must be >manufacturing carnitine very effectively. I don't preach about her choice >but I'll help if needed. I eat fish and a lot of our hens' eggs, so I'll be ok for B12. >This guy tried being a vegan but had to relent. As I recall he was telling >me by email that, for some reason, he found lamb particularly good >nutritionally. Go figure. > >https://vegantroubleshooting.com/minerals.html I'm sure that vegans, especially, need to do research and replace what they're not getting from animal products. |
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Correction ( Steaks)
On 7/8/2020 5:27 PM, Pamela wrote:
> On 17:43 8 Jul 2020, Cindy Hamilton said: >> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote: >>> On 16:18 8 Jul 2020, Cindy Hamilton said: >>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: >>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > >>>>> wrote: >>>>>> On 7/7/2020 7:46 PM, jmcquown wrote: >>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote: >>>>>>>> >>>>>>>> >>>>>>>> Doesn't look professional to me.ﾃつ* Not well marbled, nor >>>>>>>> properly trimmed, way too much fat on the exterior. Way, way too >>>>>>>> much salt... I don't salt steak prior to cooking, draws the >>>>>>>> moisture out.ﾃつ* I salt at table afer cooking, that's what salt >>>>>>>> shakers are for. >>>>>>> >>>>>>> Sheldon, you've been proven wrong about that many times.ﾃつ* It's >>>>>>> fine if *believe* in salting meat before cooking it.ﾃつ* But your >>>>>>> premis is simply not true.ﾃつ* Salt gets drawn in, then it comes >>>>>>> back out. Salt actually helps tenderize tough cuts of meat and >>>>>>> make them more juicy.ﾃつ* Like that top sirloin you're so very fond >>>>>>> of. >>>>>>> >>>>>>> Jill >>>>>> >>>>>> I intended to say it's fine if you DON't believe in salting meat >>>>>> before cooking it. >>>>>> >>>>>> Jill >>>>> >>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for >>>>> curing. >>>>> https://en.wikipedia.org/wiki/List_of_desiccants >>>> >>>> True, if you allow the moisture drawn out of the steak to evaporate >>>> and/or if you use a lot of salt. >>>> >>>> First it draws moisture out of the steak. Then, because the steak is >> >>>> now drier than the moisture surrounding it, moisture goes back in to >>>> the steak bringing salt with it. Eventually it achieves osmotic >>>> balance. >>>> >>>> The trick is to not use too much salt. >>>> >>>> If I sprinkle a little salt on a steak, wrap it up, and leave it for >>>> an hour or more, when I come back there is no excessive moisture on >>>> the outside of the steak, the meat is salted throughout, and it cooks >>>> up nice and juicy because the salt on the inside tends to hold on to >>>> the water on the inside. Much better than simply salting the >>>> exterior at the last minute. >>>> >>>> Not that I think you'll believe me or this guy either: >>>> >>>> <https://www.seriouseats.com/2011/03/...more-tips-for- >>>> perfect-steaks.html> >>>> >>>> Cindy Hamilton >>> >>> Intersting account although I thought his need to sear meat to keep in >>> moisture has been debunked in recent years. >> >> He doesn't sear meat to keep in moistu >> >> [W]e all know that searing absolutely positively does not "seal in >> juice," right? It serves as a means of adding color and flavor and >> enhancing texture. > > Quite so. > >>> Not that I eat enough steak to try it for myself. >> >> Steak is what we eat when we can't think of anything else, but don't >> want breakfast for dinner. Perhaps a couple of times a month. >> >> Cindy Hamilton > > I can't say I miss steak at all -- even though I consider red meat to be > nutritionally important. > I've cut waaaaay back on beef consumption. I used to make a steak as a single portion, now, on the few times a year I have it that same piece of beef is good for two meals. There are other forms of protein that fill in the nutritional needs for you. I have a vegetarian/pescatarian friend that we've shared many meals together but about once a year, he just wants that big ole steak. |
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Correction ( Steaks)
On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote:
> Cindy Hamilton wrote: > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > >> wrote: > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > >> >>> > >> >>> > >> >>> Doesn't look professional to me. Not well marbled, nor properly > >> >>> trimmed, way too much fat on the exterior. Way, way too much > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > >> >>> out. I salt at table afer cooking, that's what salt shakers are > >> >>> for. > >> >> > >> >> Sheldon, you've been proven wrong about that many times. It's fine > >> >> if *believe* in salting meat before cooking it. But your premis is > >> >> simply not true. Salt gets drawn in, then it comes back out. > >> >> Salt actually helps tenderize tough cuts of meat and make them more > >> >> juicy. Like that top sirloin you're so very fond of. > >> >> > >> >> Jill > >> > > >> >I intended to say it's fine if you DON't believe in salting meat > >> >before cooking it. > >> > > >> >Jill > >> > >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing.. > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > True, if you allow the moisture drawn out of the steak to evaporate > > and/or if you use a lot of salt. > > > > First it draws moisture out of the steak. Then, because the steak is > > now drier than the moisture surrounding it, moisture goes back in to the > > steak bringing salt with it. Eventually it achieves osmotic balance. > > The trick is to not use too much salt. > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for an > > hour or more, when I come back there is no excessive moisture on the > > outside of the steak, the meat is salted throughout, and it cooks up > > nice and juicy because the salt on the inside tends to hold on to the > > water on the inside. Much better than simply salting the exterior at > > the last minute. > > > > Not that I think you'll believe me or this guy either: > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > perfect-steaks.html> > > And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving. I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. |
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Correction ( Steaks)
On Thursday, July 9, 2020 at 5:22:01 PM UTC-4, dsi1 wrote:
> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: > > Cindy Hamilton wrote: > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > >> wrote: > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > >> >>> > > >> >>> > > >> >>> Doesn't look professional to me. Not well marbled, nor properly > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > >> >>> out. I salt at table afer cooking, that's what salt shakers are > > >> >>> for. > > >> >> > > >> >> Sheldon, you've been proven wrong about that many times. It's fine > > >> >> if *believe* in salting meat before cooking it. But your premis is > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > >> >> Salt actually helps tenderize tough cuts of meat and make them more > > >> >> juicy. Like that top sirloin you're so very fond of. > > >> >> > > >> >> Jill > > >> > > > >> >I intended to say it's fine if you DON't believe in salting meat > > >> >before cooking it. > > >> > > > >> >Jill > > >> > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > and/or if you use a lot of salt. > > > > > > First it draws moisture out of the steak. Then, because the steak is > > > now drier than the moisture surrounding it, moisture goes back in to the > > > steak bringing salt with it. Eventually it achieves osmotic balance. > > > The trick is to not use too much salt. > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for an > > > hour or more, when I come back there is no excessive moisture on the > > > outside of the steak, the meat is salted throughout, and it cooks up > > > nice and juicy because the salt on the inside tends to hold on to the > > > water on the inside. Much better than simply salting the exterior at > > > the last minute. > > > > > > Not that I think you'll believe me or this guy either: > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > perfect-steaks.html> > > > > And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving. > > I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. Especially cheap turkeys are injected. I can get unbrined turkeys, but I have to pay a little more. You don't need to brine the injected ones. They're pre-brined. The quickest way to defrost a turkey is to put it in a large pot in the sink and continuously run cold water over it. Or you could dunk it in unsalted water overnight. Cindy Hamilton |
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Correction ( Steaks)
"dsi1" wrote in message ... On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: > Cindy Hamilton wrote: > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > >> wrote: > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > >> >>> > >> >>> > >> >>> Doesn't look professional to me. Not well marbled, nor properly > >> >>> trimmed, way too much fat on the exterior. Way, way too much > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > >> >>> out. I salt at table afer cooking, that's what salt shakers are > >> >>> for. > >> >> > >> >> Sheldon, you've been proven wrong about that many times. It's fine > >> >> if *believe* in salting meat before cooking it. But your premis is > >> >> simply not true. Salt gets drawn in, then it comes back out. > >> >> Salt actually helps tenderize tough cuts of meat and make them more > >> >> juicy. Like that top sirloin you're so very fond of. > >> >> > >> >> Jill > >> > > >> >I intended to say it's fine if you DON't believe in salting meat > >> >before cooking it. > >> > > >> >Jill > >> > >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > True, if you allow the moisture drawn out of the steak to evaporate > > and/or if you use a lot of salt. > > > > First it draws moisture out of the steak. Then, because the steak is > > now drier than the moisture surrounding it, moisture goes back in to the > > steak bringing salt with it. Eventually it achieves osmotic balance. > > The trick is to not use too much salt. > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for an > > hour or more, when I come back there is no excessive moisture on the > > outside of the steak, the meat is salted throughout, and it cooks up > > nice and juicy because the salt on the inside tends to hold on to the > > water on the inside. Much better than simply salting the exterior at > > the last minute. > > > > Not that I think you'll believe me or this guy either: > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > perfect-steaks.html> > > And on the Turkey side, I remember hearing a lady say that soaking a whole > turkey in salt water before roasting helps make Turkey slices moister > after serving. I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. ==== Why not? |
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Correction ( Steaks)
On Thursday, July 9, 2020 at 11:36:05 PM UTC-10, Cindy Hamilton wrote:
> On Thursday, July 9, 2020 at 5:22:01 PM UTC-4, dsi1 wrote: > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: > > > Cindy Hamilton wrote: > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > >> wrote: > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > >> >>> > > > >> >>> > > > >> >>> Doesn't look professional to me. Not well marbled, nor properly > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > > >> >>> out. I salt at table afer cooking, that's what salt shakers are > > > >> >>> for. > > > >> >> > > > >> >> Sheldon, you've been proven wrong about that many times. It's fine > > > >> >> if *believe* in salting meat before cooking it. But your premis is > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > >> >> Salt actually helps tenderize tough cuts of meat and make them more > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > >> >> > > > >> >> Jill > > > >> > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > >> >before cooking it. > > > >> > > > > >> >Jill > > > >> > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > > and/or if you use a lot of salt. > > > > > > > > First it draws moisture out of the steak. Then, because the steak is > > > > now drier than the moisture surrounding it, moisture goes back in to the > > > > steak bringing salt with it. Eventually it achieves osmotic balance. > > > > The trick is to not use too much salt. > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for an > > > > hour or more, when I come back there is no excessive moisture on the > > > > outside of the steak, the meat is salted throughout, and it cooks up > > > > nice and juicy because the salt on the inside tends to hold on to the > > > > water on the inside. Much better than simply salting the exterior at > > > > the last minute. > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > perfect-steaks.html> > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving. > > > > I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. > > Especially cheap turkeys are injected. I can get unbrined turkeys, but I have > to pay a little more. > > You don't need to brine the injected ones. They're pre-brined. > > The quickest way to defrost a turkey is to put it in a large pot in the sink > and continuously run cold water over it. Or you could dunk it in unsalted > water overnight. > > Cindy Hamilton The quickest way to defrost a turkey is to soak it in a salt solution. You know how they salt the road to melt ice? Same thing. |
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Correction ( Steaks)
On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: > > Cindy Hamilton wrote: > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > >> wrote: > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > >> >>> > > >> >>> > > >> >>> Doesn't look professional to me. Not well marbled, nor properly > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > >> >>> out. I salt at table afer cooking, that's what salt shakers are > > >> >>> for. > > >> >> > > >> >> Sheldon, you've been proven wrong about that many times. It's fine > > >> >> if *believe* in salting meat before cooking it. But your premis is > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > >> >> Salt actually helps tenderize tough cuts of meat and make them more > > >> >> juicy. Like that top sirloin you're so very fond of. > > >> >> > > >> >> Jill > > >> > > > >> >I intended to say it's fine if you DON't believe in salting meat > > >> >before cooking it. > > >> > > > >> >Jill > > >> > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > and/or if you use a lot of salt. > > > > > > First it draws moisture out of the steak. Then, because the steak is > > > now drier than the moisture surrounding it, moisture goes back in to the > > > steak bringing salt with it. Eventually it achieves osmotic balance. > > > The trick is to not use too much salt. > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for an > > > hour or more, when I come back there is no excessive moisture on the > > > outside of the steak, the meat is salted throughout, and it cooks up > > > nice and juicy because the salt on the inside tends to hold on to the > > > water on the inside. Much better than simply salting the exterior at > > > the last minute. > > > > > > Not that I think you'll believe me or this guy either: > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > perfect-steaks.html> > > > > And on the Turkey side, I remember hearing a lady say that soaking a whole > > turkey in salt water before roasting helps make Turkey slices moister > > after serving. > > I used to brine a turkey some years ago. The turkey would come out awesome. > By dunking the turkey in salt water, you could rapidly defrost a turkey over > night. It was completely win-win. I can't do that anymore because even cheap > turkeys are injected with a salt solution. They cannot be brined because the > turkey becomes extra salty. These days, I can't even quick defrost overnight > so it's not even worth my time. > > ==== > > Why not? I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. What I'm not going to do is stick a 20 lb frozen turkey in the refrigerator for a few days. OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. |
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Correction ( Steaks)
dsi1 wrote:
> On Thursday, July 9, 2020 at 11:36:05 PM UTC-10, Cindy Hamilton wrote: >> On Thursday, July 9, 2020 at 5:22:01 PM UTC-4, dsi1 wrote: >>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: >>>> Cindy Hamilton wrote: >>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: >>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > >>>>>> wrote: >>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote: >>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote: >>>>>>>>> >>>>>>>>> >>>>>>>>> Doesn't look professional to me. Not well marbled, nor properly >>>>>>>>> trimmed, way too much fat on the exterior. Way, way too much >>>>>>>>> salt... I don't salt steak prior to cooking, draws the moisture >>>>>>>>> out. I salt at table afer cooking, that's what salt shakers are >>>>>>>>> for. >>>>>>>> >>>>>>>> Sheldon, you've been proven wrong about that many times. It's fine >>>>>>>> if *believe* in salting meat before cooking it. But your premis is >>>>>>>> simply not true. Salt gets drawn in, then it comes back out. >>>>>>>> Salt actually helps tenderize tough cuts of meat and make them more >>>>>>>> juicy. Like that top sirloin you're so very fond of. >>>>>>>> >>>>>>>> Jill >>>>>>> >>>>>>> I intended to say it's fine if you DON't believe in salting meat >>>>>>> before cooking it. >>>>>>> >>>>>>> Jill >>>>>> >>>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. >>>>>> https://en.wikipedia.org/wiki/List_of_desiccants >>>>> >>>>> True, if you allow the moisture drawn out of the steak to evaporate >>>>> and/or if you use a lot of salt. >>>>> >>>>> First it draws moisture out of the steak. Then, because the steak is >>>>> now drier than the moisture surrounding it, moisture goes back in to the >>>>> steak bringing salt with it. Eventually it achieves osmotic balance. >>>>> The trick is to not use too much salt. >>>>> >>>>> If I sprinkle a little salt on a steak, wrap it up, and leave it for an >>>>> hour or more, when I come back there is no excessive moisture on the >>>>> outside of the steak, the meat is salted throughout, and it cooks up >>>>> nice and juicy because the salt on the inside tends to hold on to the >>>>> water on the inside. Much better than simply salting the exterior at >>>>> the last minute. >>>>> >>>>> Not that I think you'll believe me or this guy either: >>>>> >>>>> <https://www.seriouseats.com/2011/03/...more-tips-for- >>>>> perfect-steaks.html> >>>> >>>> And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving. >>> >>> I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. >> >> Especially cheap turkeys are injected. I can get unbrined turkeys, but I have >> to pay a little more. >> >> You don't need to brine the injected ones. They're pre-brined. >> >> The quickest way to defrost a turkey is to put it in a large pot in the sink >> and continuously run cold water over it. Or you could dunk it in unsalted >> water overnight. >> >> Cindy Hamilton > > The quickest way to defrost a turkey is to soak it in a salt solution. You know how they salt the road to melt ice? Same thing. > Idiot! People know that rock tribes don't use salt on the roads. That's what dick suckers in frozen new york do. |
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Correction ( Steaks)
On Friday, July 10, 2020 at 12:01:26 PM UTC-10, Hank Rogers wrote:
> dsi1 wrote: > > On Thursday, July 9, 2020 at 11:36:05 PM UTC-10, Cindy Hamilton wrote: > >> On Thursday, July 9, 2020 at 5:22:01 PM UTC-4, dsi1 wrote: > >>> On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, wrote: > >>>> Cindy Hamilton wrote: > >>>>> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > >>>>>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > >>>>>> wrote: > >>>>>>> On 7/7/2020 7:46 PM, jmcquown wrote: > >>>>>>>> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > >>>>>>>>> > >>>>>>>>> > >>>>>>>>> Doesn't look professional to me. Not well marbled, nor properly > >>>>>>>>> trimmed, way too much fat on the exterior. Way, way too much > >>>>>>>>> salt... I don't salt steak prior to cooking, draws the moisture > >>>>>>>>> out. I salt at table afer cooking, that's what salt shakers are > >>>>>>>>> for. > >>>>>>>> > >>>>>>>> Sheldon, you've been proven wrong about that many times. It's fine > >>>>>>>> if *believe* in salting meat before cooking it. But your premis is > >>>>>>>> simply not true. Salt gets drawn in, then it comes back out. > >>>>>>>> Salt actually helps tenderize tough cuts of meat and make them more > >>>>>>>> juicy. Like that top sirloin you're so very fond of. > >>>>>>>> > >>>>>>>> Jill > >>>>>>> > >>>>>>> I intended to say it's fine if you DON't believe in salting meat > >>>>>>> before cooking it. > >>>>>>> > >>>>>>> Jill > >>>>>> > >>>>>> Salt/sodium is a powerful desiccant... used to dry raw meat for curing. > >>>>>> https://en.wikipedia.org/wiki/List_of_desiccants > >>>>> > >>>>> True, if you allow the moisture drawn out of the steak to evaporate > >>>>> and/or if you use a lot of salt. > >>>>> > >>>>> First it draws moisture out of the steak. Then, because the steak is > >>>>> now drier than the moisture surrounding it, moisture goes back in to the > >>>>> steak bringing salt with it. Eventually it achieves osmotic balance. > >>>>> The trick is to not use too much salt. > >>>>> > >>>>> If I sprinkle a little salt on a steak, wrap it up, and leave it for an > >>>>> hour or more, when I come back there is no excessive moisture on the > >>>>> outside of the steak, the meat is salted throughout, and it cooks up > >>>>> nice and juicy because the salt on the inside tends to hold on to the > >>>>> water on the inside. Much better than simply salting the exterior at > >>>>> the last minute. > >>>>> > >>>>> Not that I think you'll believe me or this guy either: > >>>>> > >>>>> <https://www.seriouseats.com/2011/03/...more-tips-for- > >>>>> perfect-steaks.html> > >>>> > >>>> And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving. > >>> > >>> I used to brine a turkey some years ago. The turkey would come out awesome. By dunking the turkey in salt water, you could rapidly defrost a turkey over night. It was completely win-win. I can't do that anymore because even cheap turkeys are injected with a salt solution. They cannot be brined because the turkey becomes extra salty. These days, I can't even quick defrost overnight so it's not even worth my time. > >> > >> Especially cheap turkeys are injected. I can get unbrined turkeys, but I have > >> to pay a little more. > >> > >> You don't need to brine the injected ones. They're pre-brined. > >> > >> The quickest way to defrost a turkey is to put it in a large pot in the sink > >> and continuously run cold water over it. Or you could dunk it in unsalted > >> water overnight. > >> > >> Cindy Hamilton > > > > The quickest way to defrost a turkey is to soak it in a salt solution. You know how they salt the road to melt ice? Same thing. > > > > Idiot! People know that rock tribes don't use salt on the roads. > > That's what dick suckers in frozen new york do. Moron! That's why I used the word "they" instead of "we." Learn how to speak English you dirty ruski commie basturd! |
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Correction ( Steaks)
On Fri, 10 Jul 2020 13:37:11 -0700 (PDT), dsi1
> wrote: > I can no longer brine a turkey because most cheap turkeys come pre-brined. > If I can't brine a turkey, I can't do a quick defrost. In the bag OR out, salty water is still the best defrosting method. And soaking the turkey before cooking (NOT salty water) will cut the salt in it by a lot. Same for corned beef. |
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Steaks
On Sunday, June 28, 2020 at 2:54:02 PM UTC-5, jmcquown wrote:
> On 6/27/2020 12:27 PM, CookinYeti wrote: > > So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour. > > > Sounds like a great way to potentially destroy a good steak. Then > again, I don't know what you consider "amazing steaks" or "high quality > meat". I'm pretty sure most people try their best not to buy crappy > quality meat. What cut were these amazing steaks? Ribeye? NY or KC > Strip? Porterhouse? T-Bone? Pray tell! I buy steaks that are far from amazing at Save-a-Lot. They're from Mexico, which means they are pasture fed. They're more healthful because of that, but generally not well marbled, and without that, and other aspects (like flavor) of corn fed/corn finished American feedlot beef. I cut out the tenderloins from the T-bones/porterhouses to serve to my wife and son, use the strips pounded for carne asada, and grill the remaining bones/meat rare for myself, as I love eating beef off the bone. There's no doubt that Prime/Choice graded beef is more tender, but ungraded Mexican steaks aren't "crappy." > > Nope, not clicking your link. He might make a penny if you do. His thoughts are not worth a penny. > > Jill --Bryan |
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Steaks
On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote:
> On Sun, 28 Jun 2020 19:25:56 -0400, songbird > > wrote: > > >jmcquown wrote: > >>... Then > >> again, I don't know what you consider "amazing steaks" or "high quality > >> meat". I'm pretty sure most people try their best not to buy crappy > >> quality meat. What cut were these amazing steaks? Ribeye? NY or KC > >> Strip? Porterhouse? T-Bone? Pray tell! > > > > ditto, i don't click blind links very often these days. > >for one reason, not enough time, but also i just don't > >want to support click-bait spammers. > > > > today we had a sirloin steak. Mom said she wanted > >a steak. i pan fried it with a little butter to just > >medium. juicy, a bit of pink in the center but not > >dried out. she did not want any garlic salt or any > >spices on it so i had to hold off on the garlic salt > >until after it was cooked. > > > > i also made a baked potato, mushrooms and onions. > >first time in a long time we had sour cream. normally > >we have whole milk plain yogurt on hand and that is > >good enough for sour cream substitute. > > > > since Mom did not want the onions and mushrooms > >cooked enough to carmelize them i put some aside for > >me to use to deglaze the pan and have them as a > >part of my meal but not hers. > > > > all worked out well, we were both happy and well > >fed. > > > > the steak was a little over a lb and about $6 so > >not too bad for a sirloin these days. > > > > i actually prefer a ground chuck burger over many > >steaks but this was a nice change of pace. > > > > songbird > > I much prefer a home ground chuck burger myself... and I don't much > care for sirloin steak... I consider sirloin better for braising as a > stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't > eat steak very often, after 2-3 times it gets boring. For beef we > much prefer a thick beef barley 'shroom soup made with top round. I > keep a selection of dehy 'shrooms on hand, they have much more intense > flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard > for years and years. Actually I stopped buying those tasteless fresh > button mushrooms years ago, they're a big rip off... canned are > better. Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. --Bryan |
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Steaks
On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons
> wrote: >On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote: >> >> I much prefer a home ground chuck burger myself... and I don't much >> care for sirloin steak... I consider sirloin better for braising as a >> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't >> eat steak very often, after 2-3 times it gets boring. For beef we >> much prefer a thick beef barley 'shroom soup made with top round. I >> keep a selection of dehy 'shrooms on hand, they have much more intense >> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard >> for years and years. Actually I stopped buying those tasteless fresh >> button mushrooms years ago, they're a big rip off... canned are >> better. > >Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. He cooks well for 80+ year old people with no teeth and even less exposure to the world. |
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Steaks
Bruce wrote:
> On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons > > wrote: > >> On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote: >>> >>> I much prefer a home ground chuck burger myself... and I don't much >>> care for sirloin steak... I consider sirloin better for braising as a >>> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't >>> eat steak very often, after 2-3 times it gets boring. For beef we >>> much prefer a thick beef barley 'shroom soup made with top round. I >>> keep a selection of dehy 'shrooms on hand, they have much more intense >>> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard >>> for years and years. Actually I stopped buying those tasteless fresh >>> button mushrooms years ago, they're a big rip off... canned are >>> better. >> >> Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. > > He cooks well for 80+ year old people with no teeth and even less > exposure to the world. > With no teeth, I bet he gives a hell of a blow job. |
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Steaks
On Friday, July 10, 2020 at 9:14:48 PM UTC-5, Hank Rogers wrote:
> Bruce wrote: > > On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons > > > wrote: > > > >> On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote: > >>> > >>> I much prefer a home ground chuck burger myself... and I don't much > >>> care for sirloin steak... I consider sirloin better for braising as a > >>> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't > >>> eat steak very often, after 2-3 times it gets boring. For beef we > >>> much prefer a thick beef barley 'shroom soup made with top round. I > >>> keep a selection of dehy 'shrooms on hand, they have much more intense > >>> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard > >>> for years and years. Actually I stopped buying those tasteless fresh > >>> button mushrooms years ago, they're a big rip off... canned are > >>> better. > >> > >> Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. > > > > He cooks well for 80+ year old people with no teeth and even less > > exposure to the world. > > > > With no teeth, I bet he gives a hell of a blow job. It's my guess that the reality of getting a blow job from a toothless person wouldn't live up to the hype. --Bryan |
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Steaks
On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons
> wrote: >On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote: >> On Sun, 28 Jun 2020 19:25:56 -0400, songbird > >> wrote: >> >> >jmcquown wrote: >> >>... Then >> >> again, I don't know what you consider "amazing steaks" or "high quality >> >> meat". I'm pretty sure most people try their best not to buy crappy >> >> quality meat. What cut were these amazing steaks? Ribeye? NY or KC >> >> Strip? Porterhouse? T-Bone? Pray tell! >> > >> > ditto, i don't click blind links very often these days. >> >for one reason, not enough time, but also i just don't >> >want to support click-bait spammers. >> > >> > today we had a sirloin steak. Mom said she wanted >> >a steak. i pan fried it with a little butter to just >> >medium. juicy, a bit of pink in the center but not >> >dried out. she did not want any garlic salt or any >> >spices on it so i had to hold off on the garlic salt >> >until after it was cooked. >> > >> > i also made a baked potato, mushrooms and onions. >> >first time in a long time we had sour cream. normally >> >we have whole milk plain yogurt on hand and that is >> >good enough for sour cream substitute. >> > >> > since Mom did not want the onions and mushrooms >> >cooked enough to carmelize them i put some aside for >> >me to use to deglaze the pan and have them as a >> >part of my meal but not hers. >> > >> > all worked out well, we were both happy and well >> >fed. >> > >> > the steak was a little over a lb and about $6 so >> >not too bad for a sirloin these days. >> > >> > i actually prefer a ground chuck burger over many >> >steaks but this was a nice change of pace. >> > >> > songbird >> >> I much prefer a home ground chuck burger myself... and I don't much >> care for sirloin steak... I consider sirloin better for braising as a >> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't >> eat steak very often, after 2-3 times it gets boring. For beef we >> much prefer a thick beef barley 'shroom soup made with top round. I >> keep a selection of dehy 'shrooms on hand, they have much more intense >> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard >> for years and years. Actually I stopped buying those tasteless fresh >> button mushrooms years ago, they're a big rip off... canned are >> better. > >Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. > >--Bryan Canned 'shrooms are indeed better than those tasteless button 'shrooms found in the produce section... those are typically old, harvested at least a week ago... canned are processed within an hour of harvest, in fact all canned vegetables the same, more nutritious than so-called fresh from the produce section... today the canneries are on huge trailers and hauled directly to the fields being harvested. The only 'shrooms I prefer to canned are wild dehys. I keep an assortment of dehy produce... because when you go rummaging for that bell pepper you bought a while back when you finally find it at the bottom of your fridge it's already rotting. Dehy peppers are always perfect, whether bells or the hot ones. I keep dehy onions too, why cut into an onion when all I want is some small amount. Dehy potatoes/carrots are excellent too, all peeled and perfect; sliced and diced, perfect for soups/stews... they rehydrate in minutes and their flavor is more intense. How many times do yoose buy a sack of onions and when you open it at home you realize it's all woofy, spuds the same... cut into those and see how they are rotting from the inside... and often when on sale at low prices they have a disease. Canned 'shrooms are available in many types that can't be bought any other way, they are too delicate to ship freshly harvested... I keep some for Oriental dishes (straw mushrooms), Oriental restaurants use canned 'shrooms, bamboo shoots and water chestnuts too. |
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Correction ( Steaks)
dsi1 wrote:
> I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. Sure you can. Just put it in a full sink of cold water a couple of hours before stuffing and cooking. |
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Correction ( Steaks)
"dsi1" wrote in message ... On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > wrote: > > Cindy Hamilton wrote: > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > >> wrote: > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > >> >>> > > >> >>> > > >> >>> Doesn't look professional to me. Not well marbled, nor properly > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > >> >>> out. I salt at table afer cooking, that's what salt shakers are > > >> >>> for. > > >> >> > > >> >> Sheldon, you've been proven wrong about that many times. It's > > >> >> fine > > >> >> if *believe* in salting meat before cooking it. But your premis > > >> >> is > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > >> >> more > > >> >> juicy. Like that top sirloin you're so very fond of. > > >> >> > > >> >> Jill > > >> > > > >> >I intended to say it's fine if you DON't believe in salting meat > > >> >before cooking it. > > >> > > > >> >Jill > > >> > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > >> curing. > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > and/or if you use a lot of salt. > > > > > > First it draws moisture out of the steak. Then, because the steak is > > > now drier than the moisture surrounding it, moisture goes back in to > > > the > > > steak bringing salt with it. Eventually it achieves osmotic balance. > > > The trick is to not use too much salt. > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for > > > an > > > hour or more, when I come back there is no excessive moisture on the > > > outside of the steak, the meat is salted throughout, and it cooks up > > > nice and juicy because the salt on the inside tends to hold on to the > > > water on the inside. Much better than simply salting the exterior at > > > the last minute. > > > > > > Not that I think you'll believe me or this guy either: > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > perfect-steaks.html> > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > whole > > turkey in salt water before roasting helps make Turkey slices moister > > after serving. > > I used to brine a turkey some years ago. The turkey would come out > awesome. > By dunking the turkey in salt water, you could rapidly defrost a turkey > over > night. It was completely win-win. I can't do that anymore because even > cheap > turkeys are injected with a salt solution. They cannot be brined because > the > turkey becomes extra salty. These days, I can't even quick defrost > overnight > so it's not even worth my time. > > ==== > > Why not? I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. What I'm not going to do is stick a 20 lb frozen turkey in the refrigerator for a few days. OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. ===== I have been looking for a turkey to buy and can't find one anywhere  ( D. loves them and was hoping to cook one for him .. but ... nope I will be very careful after Christmas and make sure I have a couple in the freezer |
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Correction ( Steaks)
On 7/11/2020 11:44 AM, Gary wrote:
> dsi1 wrote: >> I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. > > Sure you can. Just put it in a full sink of cold water a couple > of hours before stuffing and cooking. > Depends on the size of the turkey but yes, plain cold water. I have no idea why he thinks he can't quick defrost it. No need at all to add salt to water to defrost a turkey even if it wasn't prebrined or injected. Clean, plain water. In a big tub, in a clean sink. It won't be thawed in a couple of hours, though, unless it's a pretty small turkey. Jill |
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Correction ( Steaks)
On 7/11/2020 11:51 AM, Ophelia wrote:
> > > "dsi1"ﾂ* wrote in message > ... > > I can no longer brine a turkey because most cheap turkeys come > pre-brined. If I can't brine a turkey, I can't do a quick defrost. What > I'm not going to do is stick a 20 lb frozen turkey in the refrigerator > for a few days. > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > ===== > > > ﾂ*ﾂ* I have been looking for a turkey to buy and can't find one anywhere > (ﾂ*ﾂ* D. loves them and was hoping to cook one for him .. butﾂ*ﾂ* ... > nope ﾂ* I will be very careful after Christmas and make sure I have a > couple in the freezer > > Is there some sort of food rationing going on there? Would you usually be able to find turkey, brined or not, in the middle of July? What does any of this have to do with Thanksgiving or Christmas or dsi1's claims he can no longer quick defrost a turkey? Cold water and, for a turkey, more than 2 hours. Learn to plan ahead. But there should be NO salt involved in defrosting frozen meat. Nope. Jill |
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Steaks
On Saturday, July 11, 2020 at 11:43:35 AM UTC-4, Sheldon wrote:
> On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons > > wrote: > > >On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote: > >> On Sun, 28 Jun 2020 19:25:56 -0400, songbird > > >> wrote: > >> > >> >jmcquown wrote: > >> >>... Then > >> >> again, I don't know what you consider "amazing steaks" or "high quality > >> >> meat". I'm pretty sure most people try their best not to buy crappy > >> >> quality meat. What cut were these amazing steaks? Ribeye? NY or KC > >> >> Strip? Porterhouse? T-Bone? Pray tell! > >> > > >> > ditto, i don't click blind links very often these days. > >> >for one reason, not enough time, but also i just don't > >> >want to support click-bait spammers. > >> > > >> > today we had a sirloin steak. Mom said she wanted > >> >a steak. i pan fried it with a little butter to just > >> >medium. juicy, a bit of pink in the center but not > >> >dried out. she did not want any garlic salt or any > >> >spices on it so i had to hold off on the garlic salt > >> >until after it was cooked. > >> > > >> > i also made a baked potato, mushrooms and onions. > >> >first time in a long time we had sour cream. normally > >> >we have whole milk plain yogurt on hand and that is > >> >good enough for sour cream substitute. > >> > > >> > since Mom did not want the onions and mushrooms > >> >cooked enough to carmelize them i put some aside for > >> >me to use to deglaze the pan and have them as a > >> >part of my meal but not hers. > >> > > >> > all worked out well, we were both happy and well > >> >fed. > >> > > >> > the steak was a little over a lb and about $6 so > >> >not too bad for a sirloin these days. > >> > > >> > i actually prefer a ground chuck burger over many > >> >steaks but this was a nice change of pace. > >> > > >> > songbird > >> > >> I much prefer a home ground chuck burger myself... and I don't much > >> care for sirloin steak... I consider sirloin better for braising as a > >> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't > >> eat steak very often, after 2-3 times it gets boring. For beef we > >> much prefer a thick beef barley 'shroom soup made with top round. I > >> keep a selection of dehy 'shrooms on hand, they have much more intense > >> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard > >> for years and years. Actually I stopped buying those tasteless fresh > >> button mushrooms years ago, they're a big rip off... canned are > >> better. > > > >Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid. > > > >--Bryan > > Canned 'shrooms are indeed better than those tasteless button 'shrooms > found in the produce section... those are typically old, harvested at > least a week ago... canned are processed within an hour of harvest, in > fact all canned vegetables the same, more nutritious than so-called > fresh from the produce section... But overcooked and not worth my time or money. Canned mushrooms are leathery and metallic-tasting. Other canned vegetables are mushy and bland. Canned tomatoes are ok, and oddly enough canned corn. No, thank you. Cindy Hamilton |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 12:32:51 PM UTC-4, jmcquown wrote:
> On 7/11/2020 11:51 AM, Ophelia wrote: > > > > > > "dsi1"ﾂ* wrote in message > > ... > > > > I can no longer brine a turkey because most cheap turkeys come > > pre-brined. If I can't brine a turkey, I can't do a quick defrost. What > > I'm not going to do is stick a 20 lb frozen turkey in the refrigerator > > for a few days. > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright.. > > > > ===== > > > > > > ﾂ*ﾂ* I have been looking for a turkey to buy and can't find one anywhere > > (ﾂ*ﾂ* D. loves them and was hoping to cook one for him .. butﾂ*ﾂ* ... > > nope ﾂ* I will be very careful after Christmas and make sure I have a > > couple in the freezer > > > > > Is there some sort of food rationing going on there? Would you usually > be able to find turkey, brined or not, in the middle of July? What does > any of this have to do with Thanksgiving or Christmas or dsi1's claims > he can no longer quick defrost a turkey? Demand for whole turkey peaks around Thanksgiving and Christmas and is nearly nonexistent in the summer. There's one grocery store here that has any at all right now, and they're all huge 20+ pound toms, probably left over from last Christmas. Cindy Hamilton |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 5:44:07 AM UTC-10, Gary wrote:
> dsi1 wrote: > > I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. > > Sure you can. Just put it in a full sink of cold water a couple > of hours before stuffing and cooking. My guess is that you cannot defrost a turkey in a sink of cold water in a couple of hours. Maybe if it's a really small one but I can't say. Have you tried this? That seems radical. |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > wrote: > > > Cindy Hamilton wrote: > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > >> wrote: > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > >> >>> > > > >> >>> > > > >> >>> Doesn't look professional to me. Not well marbled, nor properly > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > > >> >>> out. I salt at table afer cooking, that's what salt shakers are > > > >> >>> for. > > > >> >> > > > >> >> Sheldon, you've been proven wrong about that many times. It's > > > >> >> fine > > > >> >> if *believe* in salting meat before cooking it. But your premis > > > >> >> is > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > > >> >> more > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > >> >> > > > >> >> Jill > > > >> > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > >> >before cooking it. > > > >> > > > > >> >Jill > > > >> > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > >> curing. > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > > and/or if you use a lot of salt. > > > > > > > > First it draws moisture out of the steak. Then, because the steak is > > > > now drier than the moisture surrounding it, moisture goes back in to > > > > the > > > > steak bringing salt with it. Eventually it achieves osmotic balance. > > > > The trick is to not use too much salt. > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for > > > > an > > > > hour or more, when I come back there is no excessive moisture on the > > > > outside of the steak, the meat is salted throughout, and it cooks up > > > > nice and juicy because the salt on the inside tends to hold on to the > > > > water on the inside. Much better than simply salting the exterior at > > > > the last minute. > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > perfect-steaks.html> > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > > whole > > > turkey in salt water before roasting helps make Turkey slices moister > > > after serving. > > > > I used to brine a turkey some years ago. The turkey would come out > > awesome. > > By dunking the turkey in salt water, you could rapidly defrost a turkey > > over > > night. It was completely win-win. I can't do that anymore because even > > cheap > > turkeys are injected with a salt solution. They cannot be brined because > > the > > turkey becomes extra salty. These days, I can't even quick defrost > > overnight > > so it's not even worth my time. > > > > ==== > > > > Why not? > > I can no longer brine a turkey because most cheap turkeys come pre-brined. > If I can't brine a turkey, I can't do a quick defrost. What I'm not going to > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > ===== > > > I have been looking for a turkey to buy and can't find one anywhere > ( D. loves them and was hoping to cook one for him .. but ... > nope I will be very careful after Christmas and make sure I have a couple > in the freezer Hope you find your turkey. My freezer is too small for a large turkey. At the moment it's totally filled with fish, fish, and more fish. It's totally nuts. I wish the kids would stop buying fish. |
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Correction ( Steaks)
"dsi1" wrote in message ... On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > wrote: > > > Cindy Hamilton wrote: > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > >> wrote: > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > >> >>> > > > >> >>> > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > >> >>> properly > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > > >> >>> out. I salt at table afer cooking, that's what salt shakers > > > >> >>> are > > > >> >>> for. > > > >> >> > > > >> >> Sheldon, you've been proven wrong about that many times. It's > > > >> >> fine > > > >> >> if *believe* in salting meat before cooking it. But your premis > > > >> >> is > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > > >> >> more > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > >> >> > > > >> >> Jill > > > >> > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > >> >before cooking it. > > > >> > > > > >> >Jill > > > >> > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > >> curing. > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > > and/or if you use a lot of salt. > > > > > > > > First it draws moisture out of the steak. Then, because the steak > > > > is > > > > now drier than the moisture surrounding it, moisture goes back in to > > > > the > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > balance. > > > > The trick is to not use too much salt. > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for > > > > an > > > > hour or more, when I come back there is no excessive moisture on the > > > > outside of the steak, the meat is salted throughout, and it cooks up > > > > nice and juicy because the salt on the inside tends to hold on to > > > > the > > > > water on the inside. Much better than simply salting the exterior > > > > at > > > > the last minute. > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > perfect-steaks.html> > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > > whole > > > turkey in salt water before roasting helps make Turkey slices moister > > > after serving. > > > > I used to brine a turkey some years ago. The turkey would come out > > awesome. > > By dunking the turkey in salt water, you could rapidly defrost a turkey > > over > > night. It was completely win-win. I can't do that anymore because even > > cheap > > turkeys are injected with a salt solution. They cannot be brined because > > the > > turkey becomes extra salty. These days, I can't even quick defrost > > overnight > > so it's not even worth my time. > > > > ==== > > > > Why not? > > I can no longer brine a turkey because most cheap turkeys come pre-brined. > If I can't brine a turkey, I can't do a quick defrost. What I'm not going > to > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > ===== > > > I have been looking for a turkey to buy and can't find one anywhere > ( D. loves them and was hoping to cook one for him .. but ...> nope I will be very careful after Christmas and make sure I have a > couple > in the freezer Hope you find your turkey. My freezer is too small for a large turkey. At the moment it's totally filled with fish, fish, and more fish. It's totally nuts. I wish the kids would stop buying fish. === Hmm I can think of worse things they could be buying  ))) Thanks but I have been to the biggest shop I know near me and no luck! I am quite a long way from shops, especially big ones |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > > wrote: > > > > Cindy Hamilton wrote: > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > > >> wrote: > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > > >> >>> > > > > >> >>> > > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > > >> >>> properly > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > > > >> >>> out. I salt at table afer cooking, that's what salt shakers > > > > >> >>> are > > > > >> >>> for. > > > > >> >> > > > > >> >> Sheldon, you've been proven wrong about that many times. It's > > > > >> >> fine > > > > >> >> if *believe* in salting meat before cooking it. But your premis > > > > >> >> is > > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > > > >> >> more > > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > > >> >> > > > > >> >> Jill > > > > >> > > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > > >> >before cooking it. > > > > >> > > > > > >> >Jill > > > > >> > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > > >> curing. > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > > > and/or if you use a lot of salt. > > > > > > > > > > First it draws moisture out of the steak. Then, because the steak > > > > > is > > > > > now drier than the moisture surrounding it, moisture goes back in to > > > > > the > > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > > balance. > > > > > The trick is to not use too much salt. > > > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for > > > > > an > > > > > hour or more, when I come back there is no excessive moisture on the > > > > > outside of the steak, the meat is salted throughout, and it cooks up > > > > > nice and juicy because the salt on the inside tends to hold on to > > > > > the > > > > > water on the inside. Much better than simply salting the exterior > > > > > at > > > > > the last minute. > > > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > > perfect-steaks.html> > > > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > > > whole > > > > turkey in salt water before roasting helps make Turkey slices moister > > > > after serving. > > > > > > I used to brine a turkey some years ago. The turkey would come out > > > awesome. > > > By dunking the turkey in salt water, you could rapidly defrost a turkey > > > over > > > night. It was completely win-win. I can't do that anymore because even > > > cheap > > > turkeys are injected with a salt solution. They cannot be brined because > > > the > > > turkey becomes extra salty. These days, I can't even quick defrost > > > overnight > > > so it's not even worth my time. > > > > > > ==== > > > > > > Why not? > > > > I can no longer brine a turkey because most cheap turkeys come pre-brined. > > If I can't brine a turkey, I can't do a quick defrost. What I'm not going > > to > > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > > > ===== > > > > > > I have been looking for a turkey to buy and can't find one anywhere > > ( D. loves them and was hoping to cook one for him .. but ...> > nope I will be very careful after Christmas and make sure I have a > > couple > > in the freezer > > Hope you find your turkey. My freezer is too small for a large turkey. At > the moment it's totally filled with fish, fish, and more fish. It's totally > nuts. I wish the kids would stop buying fish. > > === > > Hmm I can think of worse things they could be buying ))) Thanks but I > have been to the biggest shop I know near me and no luck! > > I am quite a long way from shops, especially big ones Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. |
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Correction ( Steaks)
On 7/11/2020 1:04 PM, Cindy Hamilton wrote:
> On Saturday, July 11, 2020 at 12:32:51 PM UTC-4, jmcquown wrote: >> On 7/11/2020 11:51 AM, Ophelia wrote: >>> >>> >>> "dsi1"ﾂ* wrote in message >>> ... >>> >>> I can no longer brine a turkey because most cheap turkeys come >>> pre-brined. If I can't brine a turkey, I can't do a quick defrost. What >>> I'm not going to do is stick a 20 lb frozen turkey in the refrigerator >>> for a few days. >>> >>> OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. >>> >>> ===== >>> >>> >>> ﾂ*ﾂ* I have been looking for a turkey to buy and can't find one anywhere >>> (ﾂ*ﾂ* D. loves them and was hoping to cook one for him .. butﾂ*ﾂ* ...>>> nope ﾂ* I will be very careful after Christmas and make sure I have a>>> couple in the freezer >>> >>> >> Is there some sort of food rationing going on there? Would you usually >> be able to find turkey, brined or not, in the middle of July? What does >> any of this have to do with Thanksgiving or Christmas or dsi1's claims >> he can no longer quick defrost a turkey? > > Demand for whole turkey peaks around Thanksgiving and Christmas and > is nearly nonexistent in the summer. There's one grocery store here > that has any at all right now, and they're all huge 20+ pound toms, > probably left over from last Christmas. > > Cindy Hamilton > I thought there was some sort of rush to buy turkey in Scotland in July... because dsi1 says he can't do a quick defrost. Heh. Jill |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 5:13:22 PM UTC-5, jmcquown wrote:
> On 7/11/2020 1:04 PM, Cindy Hamilton wrote: > > On Saturday, July 11, 2020 at 12:32:51 PM UTC-4, jmcquown wrote: > >> On 7/11/2020 11:51 AM, Ophelia wrote: > >>> > >>> > >>> "dsi1"ﾂ* wrote in message > >>> ... > >>> > >>> I can no longer brine a turkey because most cheap turkeys come > >>> pre-brined. If I can't brine a turkey, I can't do a quick defrost. What > >>> I'm not going to do is stick a 20 lb frozen turkey in the refrigerator > >>> for a few days. > >>> > >>> OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > >>> > >>> ===== > >>> > >>> > >>> ﾂ*ﾂ* I have been looking for a turkey to buy and can't find one anywhere > >>> (ﾂ*ﾂ* D. loves them and was hoping to cook one for him .. butﾂ*ﾂ* ...> >>> nope ﾂ* I will be very careful after Christmas and make sure I have a> >>> couple in the freezer > >>> > >>> > >> Is there some sort of food rationing going on there? Would you usually > >> be able to find turkey, brined or not, in the middle of July? What does > >> any of this have to do with Thanksgiving or Christmas or dsi1's claims > >> he can no longer quick defrost a turkey? > > > > Demand for whole turkey peaks around Thanksgiving and Christmas and > > is nearly nonexistent in the summer. There's one grocery store here > > that has any at all right now, and they're all huge 20+ pound toms, > > probably left over from last Christmas. > > > > Cindy Hamilton > > > I thought there was some sort of rush to buy turkey in Scotland in > July... because dsi1 says he can't do a quick defrost. Heh. The trade association for international turkey producers should try to get different holidays started in different months where turkey is the traditional food. In the USA, we have November, and July for the UK sounds good. Maybe April for Australia, Germany could have June, and China, September. > > Jill --Bryan |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > > > wrote: > > > > > Cindy Hamilton wrote: > > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > > > >> wrote: > > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > > > >> >>> > > > > > >> >>> > > > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > > > >> >>> properly > > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > > > >> >>> salt... I don't salt steak prior to cooking, draws the moisture > > > > > >> >>> out. I salt at table afer cooking, that's what salt shakers > > > > > >> >>> are > > > > > >> >>> for. > > > > > >> >> > > > > > >> >> Sheldon, you've been proven wrong about that many times. It's > > > > > >> >> fine > > > > > >> >> if *believe* in salting meat before cooking it. But your premis > > > > > >> >> is > > > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > > > > >> >> more > > > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > > > >> >> > > > > > >> >> Jill > > > > > >> > > > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > > > >> >before cooking it. > > > > > >> > > > > > > >> >Jill > > > > > >> > > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > > > >> curing. > > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > > > > > True, if you allow the moisture drawn out of the steak to evaporate > > > > > > and/or if you use a lot of salt. > > > > > > > > > > > > First it draws moisture out of the steak. Then, because the steak > > > > > > is > > > > > > now drier than the moisture surrounding it, moisture goes back in to > > > > > > the > > > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > > > balance. > > > > > > The trick is to not use too much salt. > > > > > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it for > > > > > > an > > > > > > hour or more, when I come back there is no excessive moisture on the > > > > > > outside of the steak, the meat is salted throughout, and it cooks up > > > > > > nice and juicy because the salt on the inside tends to hold on to > > > > > > the > > > > > > water on the inside. Much better than simply salting the exterior > > > > > > at > > > > > > the last minute. > > > > > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > > > perfect-steaks.html> > > > > > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > > > > whole > > > > > turkey in salt water before roasting helps make Turkey slices moister > > > > > after serving. > > > > > > > > I used to brine a turkey some years ago. The turkey would come out > > > > awesome. > > > > By dunking the turkey in salt water, you could rapidly defrost a turkey > > > > over > > > > night. It was completely win-win. I can't do that anymore because even > > > > cheap > > > > turkeys are injected with a salt solution. They cannot be brined because > > > > the > > > > turkey becomes extra salty. These days, I can't even quick defrost > > > > overnight > > > > so it's not even worth my time. > > > > > > > > ==== > > > > > > > > Why not? > > > > > > I can no longer brine a turkey because most cheap turkeys come pre-brined. > > > If I can't brine a turkey, I can't do a quick defrost. What I'm not going > > > to > > > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > > > > > ===== > > > > > > > > > I have been looking for a turkey to buy and can't find one anywhere > > > ( D. loves them and was hoping to cook one for him .. but ...> > > nope I will be very careful after Christmas and make sure I have a > > > couple > > > in the freezer > > > > Hope you find your turkey. My freezer is too small for a large turkey. At > > the moment it's totally filled with fish, fish, and more fish. It's totally > > nuts. I wish the kids would stop buying fish. > > > > === > > > > Hmm I can think of worse things they could be buying ))) Thanks but I > > have been to the biggest shop I know near me and no luck! > > > > I am quite a long way from shops, especially big ones > > Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon. --Bryan |
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Correction ( Steaks)
On Sat, 11 Jul 2020 15:54:45 -0700 (PDT), Bryan Simmons
> wrote: >On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote: >> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: >> > Hmm I can think of worse things they could be buying ))) Thanks but I >> > have been to the biggest shop I know near me and no luck! >> > >> > I am quite a long way from shops, especially big ones >> >> Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. > >When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon. Why don't you already eat tilapia twice a week? |
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Correction ( Steaks)
"dsi1" wrote in message ... On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > > wrote: > > > > Cindy Hamilton wrote: > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > > >> wrote: > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > > >> >>> > > > > >> >>> > > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > > >> >>> properly > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too much > > > > >> >>> salt... I don't salt steak prior to cooking, draws the > > > > >> >>> moisture > > > > >> >>> out. I salt at table afer cooking, that's what salt shakers > > > > >> >>> are > > > > >> >>> for. > > > > >> >> > > > > >> >> Sheldon, you've been proven wrong about that many times. It's > > > > >> >> fine > > > > >> >> if *believe* in salting meat before cooking it. But your > > > > >> >> premis > > > > >> >> is > > > > >> >> simply not true. Salt gets drawn in, then it comes back out. > > > > >> >> Salt actually helps tenderize tough cuts of meat and make them > > > > >> >> more > > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > > >> >> > > > > >> >> Jill > > > > >> > > > > > >> >I intended to say it's fine if you DON't believe in salting meat > > > > >> >before cooking it. > > > > >> > > > > > >> >Jill > > > > >> > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > > >> curing. > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > > > True, if you allow the moisture drawn out of the steak to > > > > > evaporate > > > > > and/or if you use a lot of salt. > > > > > > > > > > First it draws moisture out of the steak. Then, because the steak > > > > > is > > > > > now drier than the moisture surrounding it, moisture goes back in > > > > > to > > > > > the > > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > > balance. > > > > > The trick is to not use too much salt. > > > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it > > > > > for > > > > > an > > > > > hour or more, when I come back there is no excessive moisture on > > > > > the > > > > > outside of the steak, the meat is salted throughout, and it cooks > > > > > up > > > > > nice and juicy because the salt on the inside tends to hold on to > > > > > the > > > > > water on the inside. Much better than simply salting the exterior > > > > > at > > > > > the last minute. > > > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > > perfect-steaks.html> > > > > > > > > And on the Turkey side, I remember hearing a lady say that soaking a > > > > whole > > > > turkey in salt water before roasting helps make Turkey slices > > > > moister > > > > after serving. > > > > > > I used to brine a turkey some years ago. The turkey would come out > > > awesome. > > > By dunking the turkey in salt water, you could rapidly defrost a > > > turkey > > > over > > > night. It was completely win-win. I can't do that anymore because even > > > cheap > > > turkeys are injected with a salt solution. They cannot be brined > > > because > > > the > > > turkey becomes extra salty. These days, I can't even quick defrost > > > overnight > > > so it's not even worth my time. > > > > > > ==== > > > > > > Why not? > > > > I can no longer brine a turkey because most cheap turkeys come > > pre-brined. > > If I can't brine a turkey, I can't do a quick defrost. What I'm not > > going > > to > > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be alright. > > > > ===== > > > > > > I have been looking for a turkey to buy and can't find one anywhere > > ( D. loves them and was hoping to cook one for him .. but ...> > nope I will be very careful after Christmas and make sure I have a> > couple > > in the freezer > > Hope you find your turkey. My freezer is too small for a large turkey. At > the moment it's totally filled with fish, fish, and more fish. It's > totally > nuts. I wish the kids would stop buying fish. > > === > > Hmm I can think of worse things they could be buying ))) Thanks but I> have been to the biggest shop I know near me and no luck! > > I am quite a long way from shops, especially big ones Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. ==== LOL be sure to get some photos if you do ))) |
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Correction ( Steaks)
On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" >
wrote: > > >"dsi1" wrote in message ... > >> Hope you find your turkey. My freezer is too small for a large turkey. At >> the moment it's totally filled with fish, fish, and more fish. It's >> totally >> nuts. I wish the kids would stop buying fish. >> >> === >> >> Hmm I can think of worse things they could be buying ))) Thanks but I>> have been to the biggest shop I know near me and no luck! >> >> I am quite a long way from shops, especially big ones > >Last night I cooked salmon for my wife and son, and tilapia for my daughter. >I had some mackerel. In a short while, I'll be able to breath underwater. > >==== > > LOL be sure to get some photos if you do )))<https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg> |
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Correction ( Steaks)
"Bryan Simmons" wrote in message ... On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote: > On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > > > wrote: > > > > > Cindy Hamilton wrote: > > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > > >> > > > > > > >> wrote: > > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > > > >> >>> > > > > > >> >>> > > > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > > > >> >>> properly > > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too > > > > > >> >>> much > > > > > >> >>> salt... I don't salt steak prior to cooking, draws the > > > > > >> >>> moisture > > > > > >> >>> out. I salt at table afer cooking, that's what salt > > > > > >> >>> shakers > > > > > >> >>> are > > > > > >> >>> for. > > > > > >> >> > > > > > >> >> Sheldon, you've been proven wrong about that many times. > > > > > >> >> It's > > > > > >> >> fine > > > > > >> >> if *believe* in salting meat before cooking it. But your > > > > > >> >> premis > > > > > >> >> is > > > > > >> >> simply not true. Salt gets drawn in, then it comes back > > > > > >> >> out. > > > > > >> >> Salt actually helps tenderize tough cuts of meat and make > > > > > >> >> them > > > > > >> >> more > > > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > > > >> >> > > > > > >> >> Jill > > > > > >> > > > > > > >> >I intended to say it's fine if you DON't believe in salting > > > > > >> >meat > > > > > >> >before cooking it. > > > > > >> > > > > > > >> >Jill > > > > > >> > > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > > > >> curing. > > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > > > > > True, if you allow the moisture drawn out of the steak to > > > > > > evaporate > > > > > > and/or if you use a lot of salt. > > > > > > > > > > > > First it draws moisture out of the steak. Then, because the > > > > > > steak > > > > > > is > > > > > > now drier than the moisture surrounding it, moisture goes back > > > > > > in to > > > > > > the > > > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > > > balance. > > > > > > The trick is to not use too much salt. > > > > > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it > > > > > > for > > > > > > an > > > > > > hour or more, when I come back there is no excessive moisture on > > > > > > the > > > > > > outside of the steak, the meat is salted throughout, and it > > > > > > cooks up > > > > > > nice and juicy because the salt on the inside tends to hold on > > > > > > to > > > > > > the > > > > > > water on the inside. Much better than simply salting the > > > > > > exterior > > > > > > at > > > > > > the last minute. > > > > > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > > > perfect-steaks.html> > > > > > > > > > > And on the Turkey side, I remember hearing a lady say that soaking > > > > > a > > > > > whole > > > > > turkey in salt water before roasting helps make Turkey slices > > > > > moister > > > > > after serving. > > > > > > > > I used to brine a turkey some years ago. The turkey would come out > > > > awesome. > > > > By dunking the turkey in salt water, you could rapidly defrost a > > > > turkey > > > > over > > > > night. It was completely win-win. I can't do that anymore because > > > > even > > > > cheap > > > > turkeys are injected with a salt solution. They cannot be brined > > > > because > > > > the > > > > turkey becomes extra salty. These days, I can't even quick defrost > > > > overnight > > > > so it's not even worth my time. > > > > > > > > ==== > > > > > > > > Why not? > > > > > > I can no longer brine a turkey because most cheap turkeys come > > > pre-brined. > > > If I can't brine a turkey, I can't do a quick defrost. What I'm not > > > going > > > to > > > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be > > > alright. > > > > > > ===== > > > > > > > > > I have been looking for a turkey to buy and can't find one > > > anywhere > > > ( D. loves them and was hoping to cook one for him .. but ...> > > nope I will be very careful after Christmas and make sure I have a> > > couple > > > in the freezer > > > > Hope you find your turkey. My freezer is too small for a large turkey. > > At > > the moment it's totally filled with fish, fish, and more fish. It's > > totally > > nuts. I wish the kids would stop buying fish. > > > > === > > > > Hmm I can think of worse things they could be buying ))) Thanks but > > I > > have been to the biggest shop I know near me and no luck! > > > > I am quite a long way from shops, especially big ones > > Last night I cooked salmon for my wife and son, and tilapia for my > daughter. I had some mackerel. In a short while, I'll be able to breath > underwater. When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon. --Bryan ====> Lucky lad! He wouldn't be spoilt by any chance? <g? |
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Correction ( Steaks)
dsi1 wrote:
> > On Saturday, July 11, 2020 at 5:44:07 AM UTC-10, Gary wrote: > > dsi1 wrote: > > > I can no longer brine a turkey because most cheap turkeys come pre-brined. If I can't brine a turkey, I can't do a quick defrost. > > > > Sure you can. Just put it in a full sink of cold water a couple > > of hours before stuffing and cooking. > > My guess is that you cannot defrost a turkey in a sink of cold water in a couple of hours. Maybe if it's a really small one but I can't say. Have you tried this? That seems radical. I end up having to do that most years. I should have said a few hours, not a couple (indicating 2). I've started with a 18-20lb frozen turkey bought on Wednesday. One night in my fridge doesn't do much thawing as it's kept to about 35f. A better way is to take out a frozen turkey the night before cooking and wrap it loosely in a couple of towels on the counter overnight. Regardless, a pretty much frozen turkey in the morning can be thawed in cold sink water in a few hours at least. Put it in the sink with cold water, rotate and replace the water occasionally. Do this at about 5am and you can put a stuffed turkey in the oven by 10-11am. All will be cooked for your Thanksgiving dinner time. |
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Correction ( Steaks)
Bruce wrote:
> > On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" > > wrote: > > > > > > >"dsi1" wrote in message > ... > > > >> Hope you find your turkey. My freezer is too small for a large turkey. At > >> the moment it's totally filled with fish, fish, and more fish. It's > >> totally > >> nuts. I wish the kids would stop buying fish. > >> > >> === > >> > >> Hmm I can think of worse things they could be buying ))) Thanks but I> >> have been to the biggest shop I know near me and no luck! > >> > >> I am quite a long way from shops, especially big ones > > > >Last night I cooked salmon for my wife and son, and tilapia for my daughter. > >I had some mackerel. In a short while, I'll be able to breath underwater. > > > >==== > > > > LOL be sure to get some photos if you do )))> > <https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg> Do a photo search for "The Incredible Mr. Limpet" Pretty cool old movie. |
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Correction ( Steaks)
On Sun, 12 Jul 2020 08:30:33 -0400, Gary > wrote:
>Bruce wrote: >> >> On Sun, 12 Jul 2020 09:36:57 +0100, "Ophelia" > >> wrote: >> >> > >> > >> >"dsi1" wrote in message >> ... >> > >> >> Hope you find your turkey. My freezer is too small for a large turkey. At >> >> the moment it's totally filled with fish, fish, and more fish. It's >> >> totally >> >> nuts. I wish the kids would stop buying fish. >> >> >> >> === >> >> >> >> Hmm I can think of worse things they could be buying ))) Thanks but I>> >> have been to the biggest shop I know near me and no luck! >> >> >> >> I am quite a long way from shops, especially big ones >> > >> >Last night I cooked salmon for my wife and son, and tilapia for my daughter. >> >I had some mackerel. In a short while, I'll be able to breath underwater. >> > >> >==== >> > >> > LOL be sure to get some photos if you do )))>> >> <https://image.shutterstock.com/image-photo/time-happinessselfiehappy-asian-man-swim-260nw-796868338.jpg> > >Do a photo search for "The Incredible Mr. Limpet" >Pretty cool old movie. It's a cartoon. |
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Correction ( Steaks)
On Saturday, July 11, 2020 at 6:58:26 PM UTC-5, Bruce wrote:
> On Sat, 11 Jul 2020 15:54:45 -0700 (PDT), Bryan Simmons > > wrote: > > >On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote: > >> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: > > >> > Hmm I can think of worse things they could be buying ))) Thanks but I > >> > have been to the biggest shop I know near me and no luck! > >> > > >> > I am quite a long way from shops, especially big ones > >> > >> Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. > > > >When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon. > > Why don't you already eat tilapia twice a week? My wife and I are very flexible. My son wouldn't want fish more often than that. I am a better cook because of him being very particular, and having high standards. --Bryan |
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Correction ( Steaks)
On Sun, 12 Jul 2020 11:40:25 -0700 (PDT), Bryan Simmons
> wrote: >On Saturday, July 11, 2020 at 6:58:26 PM UTC-5, Bruce wrote: >> On Sat, 11 Jul 2020 15:54:45 -0700 (PDT), Bryan Simmons >> > wrote: >> >> >On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote: >> >> On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: >> >> >> > Hmm I can think of worse things they could be buying ))) Thanks but I >> >> > have been to the biggest shop I know near me and no luck! >> >> > >> >> > I am quite a long way from shops, especially big ones >> >> >> >> Last night I cooked salmon for my wife and son, and tilapia for my daughter. I had some mackerel. In a short while, I'll be able to breath underwater. >> > >> >When my son moves out, my wife and I will be eating tilapia twice a week, instead of once every week and a half or so. If I fry salmon, I have to also fry tilapia for my son, who doesn't really like salmon. >> >> Why don't you already eat tilapia twice a week? > >My wife and I are very flexible. My son wouldn't want fish more often than that. I am a better cook because of him being very particular, and having high standards. Right-o. |
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Correction ( Steaks)
On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
> "Bryan Simmons" wrote in message > ... > > On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote: > > On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote: > > > > > "dsi1" wrote in message > > > > > ... > > > > > > > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10, > > > > > wrote: > > > > > > Cindy Hamilton wrote: > > > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote: > > > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown > > > > > > >> > > > > > > > >> wrote: > > > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote: > > > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote: > > > > > > >> >>> > > > > > > >> >>> > > > > > > >> >>> Doesn't look professional to me. Not well marbled, nor > > > > > > >> >>> properly > > > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too > > > > > > >> >>> much > > > > > > >> >>> salt... I don't salt steak prior to cooking, draws the > > > > > > >> >>> moisture > > > > > > >> >>> out. I salt at table afer cooking, that's what salt > > > > > > >> >>> shakers > > > > > > >> >>> are > > > > > > >> >>> for. > > > > > > >> >> > > > > > > >> >> Sheldon, you've been proven wrong about that many times. > > > > > > >> >> It's > > > > > > >> >> fine > > > > > > >> >> if *believe* in salting meat before cooking it. But your > > > > > > >> >> premis > > > > > > >> >> is > > > > > > >> >> simply not true. Salt gets drawn in, then it comes back > > > > > > >> >> out. > > > > > > >> >> Salt actually helps tenderize tough cuts of meat and make > > > > > > >> >> them > > > > > > >> >> more > > > > > > >> >> juicy. Like that top sirloin you're so very fond of. > > > > > > >> >> > > > > > > >> >> Jill > > > > > > >> > > > > > > > >> >I intended to say it's fine if you DON't believe in salting > > > > > > >> >meat > > > > > > >> >before cooking it. > > > > > > >> > > > > > > > >> >Jill > > > > > > >> > > > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for > > > > > > >> curing. > > > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants > > > > > > > > > > > > > > True, if you allow the moisture drawn out of the steak to > > > > > > > evaporate > > > > > > > and/or if you use a lot of salt. > > > > > > > > > > > > > > First it draws moisture out of the steak. Then, because the > > > > > > > steak > > > > > > > is > > > > > > > now drier than the moisture surrounding it, moisture goes back > > > > > > > in to > > > > > > > the > > > > > > > steak bringing salt with it. Eventually it achieves osmotic > > > > > > > balance. > > > > > > > The trick is to not use too much salt. > > > > > > > > > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it > > > > > > > for > > > > > > > an > > > > > > > hour or more, when I come back there is no excessive moisture on > > > > > > > the > > > > > > > outside of the steak, the meat is salted throughout, and it > > > > > > > cooks up > > > > > > > nice and juicy because the salt on the inside tends to hold on > > > > > > > to > > > > > > > the > > > > > > > water on the inside. Much better than simply salting the > > > > > > > exterior > > > > > > > at > > > > > > > the last minute. > > > > > > > > > > > > > > Not that I think you'll believe me or this guy either: > > > > > > > > > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for- > > > > > > > perfect-steaks.html> > > > > > > > > > > > > And on the Turkey side, I remember hearing a lady say that soaking > > > > > > a > > > > > > whole > > > > > > turkey in salt water before roasting helps make Turkey slices > > > > > > moister > > > > > > after serving. > > > > > > > > > > I used to brine a turkey some years ago. The turkey would come out > > > > > awesome. > > > > > By dunking the turkey in salt water, you could rapidly defrost a > > > > > turkey > > > > > over > > > > > night. It was completely win-win. I can't do that anymore because > > > > > even > > > > > cheap > > > > > turkeys are injected with a salt solution. They cannot be brined > > > > > because > > > > > the > > > > > turkey becomes extra salty. These days, I can't even quick defrost > > > > > overnight > > > > > so it's not even worth my time. > > > > > > > > > > ==== > > > > > > > > > > Why not? > > > > > > > > I can no longer brine a turkey because most cheap turkeys come > > > > pre-brined. > > > > If I can't brine a turkey, I can't do a quick defrost. What I'm not > > > > going > > > > to > > > > do is stick a 20 lb frozen turkey in the refrigerator for a few days. > > > > > > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be > > > > alright. > > > > > > > > ===== > > > > > > > > > > > > I have been looking for a turkey to buy and can't find one > > > > anywhere > > > > ( D. loves them and was hoping to cook one for him .. but ...> > > > nope I will be very careful after Christmas and make sure I have a> > > > couple > > > > in the freezer > > > > > > Hope you find your turkey. My freezer is too small for a large turkey.. > > > At > > > the moment it's totally filled with fish, fish, and more fish. It's > > > totally > > > nuts. I wish the kids would stop buying fish. > > > > > > === > > > > > > Hmm I can think of worse things they could be buying ))) Thanks but > > > I > > > have been to the biggest shop I know near me and no luck! > > > > > > I am quite a long way from shops, especially big ones > > > > Last night I cooked salmon for my wife and son, and tilapia for my > > daughter. I had some mackerel. In a short while, I'll be able to breath > > underwater. > > When my son moves out, my wife and I will be eating tilapia twice a week, > instead of once every week and a half or so. If I fry salmon, I have to > also fry tilapia for my son, who doesn't really like salmon. > > --Bryan > > ====> > > > Lucky lad! He wouldn't be spoilt by any chance? <g? He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis. --Bryan |
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