"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 02-23-2005, 03:50 PM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
ironchef that sounds amazing! I just copied it to my file. I can't wait to try it. I have a bunch of cilantro waiting to be used for something. This sounds like the perfect use!
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-23-2005, 04:20 PM   #22
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Ironchef...........this sounds amazing. Question..........can I use EVOO instead of the Corn Oil or does the Corn Oil give it a certain taste? Also, have you used Parsley vs. Cilantro before? Just curious because I don't care for the flavor of Cilantro.
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 02-23-2005, 04:43 PM   #23
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
I don't use olive oil for marinades that aren't mediterranean based because it's too strong a flavor. You can use Canola oil instead, or something similar.

Regular parsley will give this marinade too much of a grassy/woody flavor. The cilantro will not overpower this marinade, it's a complimentary flavor to the lime and jalepeno.
__________________
ironchef is offline   Reply With Quote
Old 02-24-2005, 10:07 AM   #24
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks for the inf. I can't wait to try your recipe this spring.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 03-09-2005, 06:20 AM   #25
Senior Cook
 
Join Date: Feb 2005
Location: Australia
Posts: 148
In total agreeance with you Goodweed. Only last week we bought a side of beef from our butcher for $3.60/kilo. Total cost was $314.

This included the following: Rump, Porterhouse, T-bones, scotch, Round, Silverside (corned), Undercut, Blade, Skirt, Oyster-blade, Topside, Brisket, Chuck, Shin and Gravy beef. The last 4 we chose to have made into sausages/mince/hamburgers. The dog was also catered for with plenty of bones.

It helps if you are personal friends with the butcher, as the price was close to cost. DH is also a butcher, so our friend just cut it into primals, DH sliced, while I packed and labelled. The total meal count was 127 (there are only 2 of us).

We also used to do this when we owned a butcher shop some years ago. The customer was charged $1/kilo above cost price. That included crumbing of schnitzels, seasoning of roasts, marinating of steaks, sausage making, mincing, packing into meal-size quantities and labelling. All the customer had to to was put it into the freezer. It took nearly all day for about $90 profit. But the customer was happy, and we were the only butcher shop that offered the full service
__________________
aussie girl is offline   Reply With Quote
Old 03-09-2005, 09:55 AM   #26
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Quote:
Originally Posted by SizzlininIN
AllenMI........I love fajitas..........what do you marinate your meat in for this?
Sorry, Sizz, I just now noticed your question.

I marinate meat for fajitas in a little vegetable oil, juice of half a lime, and about a tablespoon of my Mexican seasoning mix.

Mexican Seasoning Mix

c chili powder
c cumin
c ground coriander
c granulated garlic
1/8 c ground black pepper
1/8 c red pepper flakes
1 T salt

Blend together and store in an airtight container.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-09-2005, 10:04 AM   #27
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks Allen!
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuffed Flank Steak (TNT) GB Beef, Pork, Lamb & Venison 6 02-14-2005 12:01 PM
Mustard Flank steak abjcooking Beef, Pork, Lamb & Venison 2 12-18-2004 04:38 PM
Cuban Style Mojo Marinated Flank Steak Anonymous Beef 12 11-26-2004 07:58 PM
Marinated Flank Steak Raine Beef 0 06-08-2004 12:39 PM
Vegetable Stuffed Flank Steak..Low Fat + Exchanges Filus59602 Health, Nutrition and Special Diets 0 09-24-2002 01:23 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.