Probably have to add some oil or melted butter. But it’s worth trying...as long as the sugary bits don’t stick to the iron too badly.
Spray the iron?
Naw it’s not that. The waffles came out fine. But the blue juice that leaked out of the blueberries got into the nooks and crannies. It’s a deep pocketed iron, for making Belgian style waffles...
Playing Pokemon.....
I think the 2 words that come to mind is ...holy shit.....that's an awesome store you have....St Patricks day is just a week away. So I decided to make some corned beef a few days ago. I just followed Meatheads recipe which can be found by googling meathead corned beef. The recipe is just for a 4 lb piece but there is a link to a curing calculator to determine the amount of Prague Cure #1 to use based on amount of liquid and meat. You need to use it. The only deviation I made was doubling the amount of pickling spice. I prefer more flavor.
The first thing is to get the brisket. I bought a whole IBP Choice packers brisket. It was $2.99 lb at Chef'Store formerly Smart FoodService and before that Cash & Carry. I love the store. I also picked up a 25 lb bag of Grain Craft high gluten flour for $10 and a 25 lb bag of red onions for $6. You can really save a ton of money on food and still eat like a king shopping there. They're mainly in the western US but have been branching out and now have some stores on the east coast. I do much of my shopping there as things are really inexpensive and they have the meat. I enjoy it in the meat section. They have a nice vegetable section as well and a dairy section that has the same darigold butter selling for $4 at the grocery store for a mere $2 lb. I stay out of the frozen section as it's just premade foods and it's too damn cold in there.
Back to the brisket. I grabbed a big one. It was 22.98 lbs.
After breaking it down I ended up with 11.5 lbs for corned beef, 3 lbs for ground beef, a 2 lb chunk for making Pho, 4.7 lbs of fat, and a handful of scraps for the dogs. Less than 1 lb of waste that I actually threw out. The fat I'll render and use for making suet blocks for the birds instead of buying them and the birds like mine better than the ones you get at the store.
Now it's just a waiting game for it to be done but it will be ready by St Patricks day.
So into the brine, put the lid on the tub, and into the refrigerator it goes for the ten days or so.
Those with a whisky chaser are good for removing paint from walls...
I love the place. But you have to buy in volume. But a gallon of Franks hot sauce is only $14 and other things like tomato sauce and ketchup are around $5 for a #10 can. Some stuff I'll share with family members and I still end up paying much less than a normal grocery. It's the place to go for meat around here. I buy all my beef there, break it down, and freeze what's not going to be eaten right away. Which reminds me that I need to go through my freezer and figure out what all I have in there.I think the 2 words that come to mind is ...holy shit.....that's an awesome store you have....
I'd eat that....
pickled eggs and a few slim jims.
so that US foods is a wholesaler like shamrock foods and a few others right? but they have this store for retail too? that's pretty cool. this in portland? i wonder if denver or colo springs have something similar?
Chefs stores
Check for a Restaurant Depot near you. Though you need a tax # to shop there.I looked at their website earlier, looks like some of their numerous wholesale warehouses have a storefront now.
Didn't see Denver for Chefs Store but US foods has dozens more warehouses.
I love RD!
OMG they have blocks of Callebaut, thanks!
