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Old 08-11-2016, 09:49 PM   #11
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asada tacos from leftover tri tip
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Old 08-11-2016, 10:51 PM   #12
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I picked some nice ripe 'maters this afternoon, so decided on a BLT on sourdough for dinner. Mango/peach/strawberry salad for a side, and lots of iced tea with lemon to wash it all down.
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Old 08-12-2016, 12:11 AM   #13
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Tuna sandwich, tuna melts in avocado's, and Jalapeno munchers......


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Old 08-12-2016, 01:24 AM   #14
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Quote:
Originally Posted by roadfix View Post
asada tacos from leftover tri tip
Speaking of tri-tip, I have yet to oven bake one. Their somewhat pricey and so wierd shaped, lol.

This summer I went looking for less expensive beef for kabobs.
I asked my local Von's department store butcher what they usually cut up for their in house kabobs (7.99 lb). He said, either top sirloin steak or tri-tip roast.

The top sirloins on display behind the glass butcher counter were thick, but astronomically priced.

I think Tri-Tip may be the way to go for kabob cubes now. Top sirloin is just too much a luxury priced cut of beef.

Well, maybe not in a restaurant, where someone else is picking up the tab.
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Old 08-12-2016, 01:57 AM   #15
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Caslon, this article has some good info on tri tip that might come in handy: http://www.seriouseats.com/2012/05/t...ria-steak.html
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Old 08-12-2016, 02:23 AM   #16
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Nothing. I still have no kitchen and with the temps in the high 90's I was not going out to eat. My new weight loss program. But not by choice. Besides I can't afford it. Here's hoping for tomorrow.
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Old 08-12-2016, 03:14 AM   #17
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We had Italian sausage sandwiches with peppers and onions, steamed in beer till nearly cooked, then finished on the grill by Himself. Our side was some store-bought giardiniera. I thought of making a batch last year, but after this latest taste of commercial stuff I will be making a batch this year.
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Old 08-12-2016, 03:55 AM   #18
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We had Italian sausage sandwiches with peppers and onions, steamed in beer till nearly cooked, then finished on the grill by Himself. Our side was some store-bought giardiniera. I thought of making a batch last year, but after this latest taste of commercial stuff I will be making a batch this year.
Pirate's MIL always makes her own. The first time she tasted the American jarred product, she spit it out right at the table. But then she came from Naples and nothing tasted like it did in Naples. Sometimes it became very tiring hearing her constantly raving about Naples. You don't know how many time I wanted to tell her to go back and stay there. But for the sake of family harmony, I kept my mouth shut.
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