The Blokes' Cookery Thread

[Topper]

Bacon on burgers is good. But if I'm grilling them I don't usually want to mess around with frying up bacon too so I just skip it. Keep em pretty simple. Mayo, mustard, slice of tomato and lettuce. Truth be told, usually cheese like Dillinger's. It's easy.

When I'm doing burgers on or off the grill, I cook the bacon in the oven.

[SKkin]

I cook the bacon in the oven.

I'll have to work on that. Show more initiative next time.

I nearly picked up a jar of sliced gherkins but they were about 7 bucks

By the way...

$2.88




Two of these, $100.00...20 ounce steaks



4 - 12 ounce ribeyes, $115.00



Granted that's from Omaha Steaks, but prices aren't much better at Kroger or other grocery stores. I won't buy WMT steaks. Pics may look better than what actually arrives on your doorstep.

Headworx if you see this, what do you reckon those nice ribeyes you had the other day cost you in US $? I can't remember what baht price you said you had paid.

[Cujo]

115 American dollars ????
For ONE steak???
In the U.S.??
If so that says a lot about what's wrong with the U. S.

[SKkin]

That's $115 for 4 12 ounce ribeyes. Still bad enough IMO.

[bsnub]

115 American dollars ????
For ONE steak???
In the U.S.??
If so that says a lot about what's wrong with the U. S.

Those are rip off prices. $9.98 a pound at my local butcher for grass fed rib eye.

Grass-Fed, Grain-Finished Beef Cuts | Double DD Meats

[Headworx]

4 - 12 ounce ribeyes, $115.00

Headworx if you see this, what do you reckon those nice ribeyes you had the other day cost you in US $? I can't remember what baht price you said you had paid.

They were about 540 Baht (USD $17) per Key, and I couldn't be arsed finding a conversion site to bring that into obsolete forms of weight measurement. USDA Black Angus ribeye costs around 3,000 Baht (USD $95) a Key here, I've bought it before and it's simply not worth it.

[Neverna]

They were about 540 Baht (USD $17) per Key, and I couldn't be arsed finding a conversion site to bring that into obsolete forms of weight measurement.
USDA Black Angus ribeye costs around 3,000 Baht (USD $95) a Key here

Do you mean 'keet/keed'? (ขีด). One keet = 100g.

[bsnub]

USDA Black Angus ribeye costs around 3,000 Baht (USD $95) a Key here

For that price no way but for the price I posted above equates out to about $20 a kilo which is a typical price here in the US even cheaper when a sale is on.

[Luigi]

^^ I'd guess Key=Kilogram.

Drug dealer language.

USDA Black Angus ribeye costs around 3,000 Baht (USD $95) a Key here

And I doubt it's 3,000thb per 100g / 30,000thb per Kg.

[Dillinger]

And Nev calls Dave fick

[Neverna]

It's the posters who can't even type kilogram or kilo, FFS.

Key? Who speaks like that?

Oh, I forgot. Fookin' Aussie convicts.

[SKkin]

Those are rip off prices. $9.98 a pound at my local butcher for grass fed rib eye.

Yes they are rip off prices and why I no longer order from OS. I think a big part of the high beef prices here in my area is that 99.5% of local farming operations are grain producing('beans and corn). No livestock/beef growers. The rest of them are doing produce and veggies. Like the farm stand I buy from. And since I'm not from this area originally I don't know people who know people, if you get my drift. There may be a damn fine butcher shop somewhere around here within 50 miles, but I haven't found it yet.

They were about 540 Baht (USD $17) per Key

Thanks, sounds more reasonable than prices around here. I think you said it was beef from Oz?? That would work...I don't need it to be Angus or Wagyu. Hell I grew up eating "steaks" from old used up dairy cows. Bottom line, those rib eyes you had looked very good.

edit: if my maff is correct that's a little under $9 per pound.

[Headworx]

It's the posters who can't even type kilogram or kilo, FFS.

Key? Who speaks like that?

Oh, I forgot. Fookin' Aussie convicts.

WTF are you on about?. By Key I obviously meant keet/keed'? (ขีด) which is a common weight measure for meat all around the world so you're actually quite clever and the people saying you're not are just being mean.

[Neverna]

^ Thanks, HW, my new best mate.

Bloody newbie Luigi and Dodgy Fookin' Fick Dill stirring it again. Jail them both, Nev.

[Neverna]

I doubt it's 3,000thb per 100g / 30,000thb per Kg.

Apparently it is, bud. Better not deep fry it at that price.

[Luigi]

Not that I now have me Otto.

[SKkin]

Wife got home from work out of sorts, tired and didn't feel like cooking. So I had to come up with something quick for myself and the two teenage grandsons. Lets see...plenty of taters and onions on hand. Plus one measly pkg. of Kielbasa style link sausage. Cut up about nine potatoes and an onion. Sliced up the kielbasa thin like, hoping to make it look like more than there was. Sprinkled in some basil and garlic pepper seasoning. Fried it all up and then put some chopped chives and grated cheddar over it when done and let it melt down into all the crooks and crannies. Skillet pic before cheese added. Done and eating in 45 minutes.



My plate with some Louisiana hot sauce added.



Think I need to borrow Dillinger's wallet. Those boys can eat and the cupboards are getting bare. Dropped over $300 on groceries a week ago and they're disappearing fast. Looks like it's time to load up on beans and rice.


Life on the other side of the tracks.

[bsnub]

Yes they are rip off prices and why I no longer order from OS. I think a big part of the high beef prices here in my area is that 99.5% of local farming operations are grain producing('beans and corn). No livestock/beef growers. The rest of them are doing produce and veggies. Like the farm stand I buy from. And since I'm not from this area originally I don't know people who know people, if you get my drift. There may be a damn fine butcher shop somewhere around here within 50 miles, but I haven't found it yet.

That's crazy. I always considered beef to be plentiful and cheap in the midwest. We do have a lot of ranchers here and a fair amount of local butchers as well. Prices do vary though as if you get the local waygu it is not cheap. Keep looking for that local butcher as there has to be one close to you. Quality of the cuts is just so much better than the supermarket.

[SKkin]

Going to attempt some fajitas for tomorrow's dinner. Got the meat marinading in 1/2 cup lime juice, 1/3 cup olive oil, some crushed garlic cloves, salt, pepper, dried cilantro and onions. Unfortunately it's not flank, flat iron or skirt steak. Top round or some such...will try to make it work. Letting it marinade overnight might help.




Trying to recreate the salsa that's usually served with fajitas. Think I'm missing something. Probably fresh cilantro. Will see if I can find some of that in the morning along with more tortilla wraps. Here's what the salsa looks like so far.



That's a mix of some of the salsa out that jarful I made, plus some more chunks of fresh tomato and onion. A sprinkle or two of dried cilantro, ground coriander, cumin, chili powder, cayenne, kosher salt and sweet paprika.

Going to partially grill the top round steaks, let them rest, then slice thin and finish in the cast iron skillet. Then do the onions from the marinade in the skillet along with some sliced red and green bell peppers. More pics tomorrow...unless it all goes horribly wrong.

Was thinking of toasting the tortilla wraps on the grill but I might be better off doing that inside on the stove griddle. Don't want to burn them up. Have some Monterrey Jack cheese, iceberg lettuce and sour cream for add-ins. No guacamole though.

[Dillinger]

^Looking good

[Luigi]

Amen.


Can I come round?

[SKkin]

^Looking good

Thanks...we'll see how it looks later.

Used real lime juice and not concentrate for the marinade. Personally juiced the limes, scrawny little bastards they were. Probably need to squeeze a half of one into that salsa too. Wish I had done that last night.

Can I come round?

Sure...but BYOM.

M = meat

thinking of toasting the tortilla wraps on the grill but I might be better off doing that inside on the stove griddle

Doh! What was I thinking...scratch that. Tortillas need to be warm but flexible.

Going to partially grill the top round steaks, let them rest, then slice thin and finish in the cast iron skillet.

Probably another bad idea. Need to pick one method or the other I'm thinking now. Grilling it partially then resting, slicing and more cooking in the skillet would most likely dry it out too much. Not making jerky...I hope.

[NamPikToot]

Wife got home from work out of sorts, tired and didn't feel like cooking. So I had to come up with something quick

Life on the other side of the tracks.

That looks great SKkin, comfort food...just can't be beat

[SKkin]

Getting there...salsa + chopped fresh cilantro and lime juice. Later I'll use a slotted spoon to put salsa in a serving bowl. A little too juicy maybe.



Posted this pic from my mobile, lets see if it shows up.

Looks like this fajita business will be an indoor effort. Pissing down the rain this AM.

[SKkin]

OMG! Fajitas were much better than I expected what with using round steak. Flavor of the meat was killer. Anyway it stopped raining so I ended up doing the steak two ways. Truth is I cheated and used a fajita flavor packet, so I had to put the steak in the skillet to mix in the packet. Didn't leave them on the grill long though as they were thin.



Let the steak rest while I started on the veggies. Onions already done here and working on the peppers.



Put the veggies on the griddle to keep warm, cut up the steak into thin strips and put it in the skillet to mix in fajita flavor packet.



Put everything on the stove top for serve yourself style. From left to right, lettuce, sour cream, salsa, veggies and meat plus tortillas. Forgot to put out the grated mexican style cheese before I took the pic.



Here's my plate.



First two so good I had a third. Rolled this one up.



The steak was a little more done than I wanted, but it wasn't tough and chewy. The flavor was great, that lime marinade came through loud and clear. Very little left of anything. Maybe enough for my lunch tomorrow. If I get to it before the boys do.

A lot of work for some bloke's cookery I expect...but tasty and worth the effort.

edit: Personally I prefer corn tortillas but nobody else likes them so flour tortillas it is.