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Thread: recipe

  1. #21
    Senior Member
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    Quote Originally Posted by Crippledtrigger View Post
    The bad thing about all the ways to cook meats nowadays is there arent any cheap cuts anymore. Something to buy and impress your friends with by telling them what it is after they rave about it. Even stuff the butcher would almost give away 10 years ago is 6 bucks a pound.

    Some of you never been to a real butcher have you. And no the person at the grocery store isnt a butcher. If you cant see sides of beef hanging they probably arent a butcher.


    It's a supply and demand thing. We simply have more people to feed and about the same amount of cows as 20 years ago. a
    Simple solution. Buy beef when on sale and freeze it. Fry's had Rib Roast at $4.47 for Christmas and now T-bone and New York strip steaks about the same price.
    Another solution. Chicken.

  2. #22
    Senior Member Flash's Avatar
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    We buy manager's specials from Fry's all the time. They're around 40% off on average. Take em home, put em in FoodSaver bags and vacuum seal the bags, then stick em in the freezer.

    The'll keep for 2 or 3 years or more that way.

    We only buy meat that way or at AJs when they have their half off sale on tenderloins and rib eyes. Still pricey, but damn good meat.

  3. #23
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    Quote Originally Posted by Flash View Post
    We buy manager's specials from Fry's all the time. They're around 40% off on average. Take em home, put em in FoodSaver bags and vacuum seal the bags, then stick em in the freezer.

    The'll keep for 2 or 3 years or more that way.

    We only buy meat that way or at AJs when they have their half off sale on tenderloins and rib eyes. Still pricey, but damn good meat.


    You're not suppose to tell people about the manager's specials at Fry's. That is just something to know and not spread around!!! Geesh...


    Yesterday's recipe:

    Seafood Chowder

    One pound of Cod cut to bite size
    Half pound of Shrimp cut to bite size if large
    Quarter pound of Sea Scallops (cut to bite size)
    One pound of frozen pre cooked clams (not sure the name but small)
    1-medium onion chopped fine
    2-stalks of celery diced
    1-pound of diced pealed potatoes
    2-cloves garlic minced
    1-can of chicken broth
    1-can 6.5oz chopped clams
    1/2- teaspoon each salt and pepper
    1/2- teaspoon Thyme
    Pinch of cinnamon
    2-slices of bacon cut into bits
    8oz heavy cream
    1/2 cup plain yogurt or one cup of milk
    1/4 cup chopped fresh cilantro
    1/2 cup frozen corn

    Simmer bacon for a couple of minutes to develop some fat.
    Simmer onion and celery with bacon about 5 minutes until soft.
    Add garlic for a minute stirring then add chicken broth, liquid from canned clams (not the meat) and potatoes and bring to a boil add salt, pepper, cinnamon and Thyme.
    Cook on slow rolling boil for about 10 minutes then add seafood except for clams and bring back to a slow boil for about 5-7 minutes.
    Add yogurt or milk and heavy cream and bring back to a very slow boil. (Do not let the cream curdle by cooking too hot)
    Add clams and corn. When clams open (very soon), take off the burner and toss in cilantro and serve with fresh bakery bread.

    Don't over cook the fish. Should be firm but will flake with a fork.
    Chowder can also be jazzed up with more crispy cooked bacon bits tossed on when served.
    If you like thick chowder, mix up a couple tablespoons of corn starch and 1/8 cup of water and pour into chowder with the chicken soup.
    You can vary the type of fish to your preferences. Lobster, calamari, crab, etc. Just have to know cooking times for each.
    Last edited by RandyTF; 12-28-2019 at 06:09 AM.

  4. #24
    Senior Member Larry D.'s Avatar
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    I made a batch of bean soup the other day. (white or northern beans)
    One of my twins was over, and we both really like it. Flavor with some type of sausage and served with some sourdough. Mm-mmm.
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