Ask your butcher for fat.Actually not a big fan. To lean, not much flavor. That's why they wrap with bacon and use sauces.
But eat up. More rib-eye for me![]()
A new world...
Tapatyped
Ask your butcher for fat.Actually not a big fan. To lean, not much flavor. That's why they wrap with bacon and use sauces.
But eat up. More rib-eye for me![]()
Wait... I thought that was what your shirt or pants leg was for? Why would you ever need a cleaner? Sounds like just another reason to put money into the Ipockets is all to me, but what do I know?For over a decade I've used iKlear on my apple products. I am not a big believer in screen cleaners as they're typically water and scent but iKlear adds a synthetic wax in and is considered a mild polish. I've also done a ton of double blind tests administered by others and can absolutely tell when I've clean the screen or phone or whatever with it.
This explains so much here!!!** just saw all the iPhone autocorrect errors. Sorry about hat. Should be mostly corrected.
Filet has no fat. Fat = delicious. It's the entire reason marbled cuts are so prized. A whole filet briefly seared on the grill then wrapped in interwoven bacon(fat) blanket finished in the oven served with bleu cheese butter is the only way I'll ever eat a filet. Otherwise it's a weak meat. I'd rather skirt steak over filet straight.....Sure.
If you're eating on a budget.
Filet or bust. It's great for large BBQs.
Tapatyped
So its funny, the lemon ice box pie description was making my mouth water so i decided to look it up, and i found out i have had an iteration of it a ton growing up. My mother used to make what she called Cheese Pie cause she used cream cheese with hers and often put strawberrys over the top, but the rest is the same being lemon juice, lemon zest, eagle brand condensed milk, grahm crust and no bake just refrigerate for hours. Now in light of your posting im going to make one of the other recipes.
Now in light of your posting im going to make one of the other recipes.
Yup, it's all I hear on the radio in my shop and on the tv at home. I'll be glad when it's over, but then again, I might not be so glad. Have to wait and see.Is anyone else ridiculously preoccupied with this election cycle...
Lord help us....![]()
Is anyone else ridiculously preoccupied with this election cycle...
Lord help us....![]()
Is anyone else ridiculously preoccupied with this election cycle...Lord help us....
![]()
The second time?!?!? And you dabbed???Doing the "Hot Ones"challenge tonight for the second time. This time with my boys.
Yeah. It's hot! At that point the dab doesn't matter. Haha. 100% pain is the worst because it's not an extract and 357 mad dog tastes so bad imho. Smells like it's going to be good. Nope. It gets better in 30 minutes with some milk.The second time?!?!? And you dabbed???
So sad that nearly nobody knows how to properly prepare the most tender cut of steak.Filet has no fat. Fat = delicious. It's the entire reason marbled cuts are so prized. A whole filet briefly seared on the grill then wrapped in interwoven bacon(fat) blanket finished in the oven served with bleu cheese butter is the only way I'll ever eat a filet. Otherwise it's a weak meat. I'd rather skirt steak over filet straight.....
FDA BOC
This has to be the most disgusting election in my lifetime. Neither candidate is worthy of being the Commander in Chief for this great nation, in my opinion!!! A criminal and a sexual predator. Worst choices we've ever had.I personally am rather disappointed seeing what I used to consider good people, participating in the spreading of lies and hate mongering. This is not dependent upon party, either.
If you say to yourself "what if someone did/said this to me?" and you don't like it, then you shouldn't do it.
So sad that nearly nobody knows how to properly prepare the most tender cut of steak.
I feel sad for folks depending on bacon, hollandaise and bolognaise to make filet palatable.
The best fat for steak is beef fat.
If you're incapable of making a filet mouth watering, get your butcher to throw in some fat with it for free.
Used to not really be able to do that but with recent trends in "healthy eating", and more people wanting leaner cuts, there should be plenty available.
Properly prepared, filet should be succulent and served with only a spoon to cut it.
Tapatyped
So sad that nearly nobody knows how to properly prepare the most tender cut of steak.
I feel sad for folks depending on bacon, hollandaise and bolognaise to make filet palatable.
The best fat for steak is beef fat.
If you're incapable of making a filet mouth watering, get your butcher to throw in some fat with it for free.
Used to not really be able to do that but with recent trends in "healthy eating", and more people wanting leaner cuts, there should be plenty available.
Properly prepared, filet should be succulent and served with only a spoon to cut it.
Tapatyped