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Just heading up to take advantage of a BOGO sale, and while I could cut it up for stew beef and make pörkölt again, I'm thinking the cheap, highly marbled cut with it's collagen center has a lot in common with the much more expensive brisket. Would I be wasting good meat, or should I give this a...

Try the frozen fruit bars too. *slurp!*

Seriously... Not the supermarkets, not the butchers... And it's the best piece of the lamb by far (much more meat than the loin/rib chops). :huh:

I'll just plug Aldi's pork for a moment. Fantastic pork and dirt cheap. Definitely boneless. It'll be SO much easier to carve the roast. How are you planning to season it? Garlic, marjoram, black pepper and salt (unless it's brined) is always great for pork loin roast. I do mine at 350, YMMV.

You had me at bacon.

Glad it turned out great for you, I'd just caution against relating "sirloin tip" to top sirloin, or even bottom sirloin.

If the organic farmers kept bees, they'd increase at the same rate. :cool:

It's happening everywhere. A statistic that I stumbled across: not only the bees have declined, but the number of small hobbyist BEEKEEPERS has declined nationwide. Since the European bee was domesticated, they've been kept as an integral part of agriculture, a healthy and essential part of...

I ran out of plum wood smoking a leg of lamb for Easter. I pulled down a bunch of wild grapevines and threw those in the fire. Good scent from the smoke, and the resulting lamb was just made of win.

Age 10: I wanted to make popcorn on the stovetop. So I put a saucepan of canola oil on the stove. And being ten, forgot about it... ... until I saw the reflected glow of the 8' tall tower of flame licking the ceiling. Well, thankfully I was a SMART ten, smothered the flame with a baking...

Cooking with electric is like steering an oil tanker: you need to plan your moves well in advance. Possibly, if your apartment is like my old dorm, it's a garbage stove that will never get hot enough to fry anything.

Absolutely ditto with Kitchenelf on the frozen pesto. I've done it three autumns in a row now. I'll have to give the garden a year off this year (grow some beans and peas to put nitrogen back in), but I might just end up building my own aeroponic setup to keep growing inside. ;) I've actually...

Thank you!

Lucky!!! I'm stocking up on Select grade tomorrow for $1.99/lb. :neutral:

I got a like-new Hobart-made K-5 for $100 back in August. Absolutely magnificent piece of machinery. I'd heartily recommend those older models over the new ones.

Thanks Stooxie, Someday I'll have that sort of control over my smoker (needs better ventilation, especially a grate or something in the bottom to keep the coals off the intake holes)... Right now it's all I can do to keep the fire in an acceptable range for anything.

Hello and sorry to hear that from someone who recently graduated! :cool: I'm assuming you've got either cable/satellite or BitTorrent? The best advice I can give is start watching Good Eats on Food Network. It'll give you a grounding in food that'll serve you all the rest of your days. How to...

Well, you don't want it TOO lean... A bit of marbling makes all the difference in the world. :pig:

$1.69-$1.99 pound is my buy range on pork, and I'm cheap to a fault! :smile: A simple pork roast recipe I like to fall back on is to just rub the whole surface liberally with minced garlic, marjoram, and a bit of salt and pepper, then roast uncovered until internal temp hits 165F.

radhuni- In a lot of the west, the most common rice is a long grain white rice, often exported from Mexico or China. I love basmati and wish it were more common here. :smile: ratsrcute- You've got some good advice there. White rice is just brown rice that has been milled of its bran hull...

Ah, that explains it then. Uwe Boll: he's a Hollywood director. Bloodrayne, Postal, etc. Uwe Boll - Wikipedia, the free encyclopedia Well, and we're each free to proselytize for our preference. I'll do so vociferously for mine. :wink: The Bobby Flay thing, well, if he entertains you, great. I...

Thanks! :smile:

If I was to smoke both baby back ribs and a salmon fillet at once, would the flavors migrate and mingle and probably ruin both, or would they be expected to more or less keep to themselves? This is a real question, don't laugh. :huh:

Commercial success doesn't mean you're not a hack. Uwe Boll still gets to direct movies, after all. :glare: REALLY, though? Your fingertips don't turn yellow at all? :huh: Mine always do, it's from something in the skin/pith that gets squeezed out while prying the fruit open.

You've done it with a chuck roast, I assume? Just my experience, having experimented with all the cheap cuts I could find, chuck was just far and above my favorite for stewing/braising. Cuts from the round, including sirloin tip and rump, would dry up on me no matter what, and always came out...