Thread: just wanted to share tonight's dinner with you guys..

More Couscous n Cheese ...This time with.....Dill,Jack n Parm cheeses,a dash O black Pepper, and dried shrimps !

Didn't take a picture but it was skirt steak with sides of grilled zucchini and mushrooms with wine. And half the bottle (decent single vineyard californian syrah) to go alongside it.
I was surprised to see the diaphragm 40% more expensive than the last time I got it only a couple of months ago, but I had already decided that's what I want, so I got it anyways.

Originally Posted by gugi

Didn't take a picture but it was skirt steak with sides of grilled zucchini and mushrooms with wine. And half the bottle (decent single vineyard californian syrah) to go alongside it.
I was surprised to see the diaphragm 40% more expensive than the last time I got it only a couple of months ago, but I had already decided that's what I want, so I got it anyways.

How did you cook the skirt gugi? I'm always interested in trying it, but not really sure how to deal with it.

Geek

Tonight's main meal. Pork medallions and some big chunky chips.

We also had piripiri chicken drumsticks, and we used the sauce to dip chips.

Geek

Originally Posted by gugi

Didn't take a picture but it was skirt steak with sides of grilled zucchini and mushrooms with wine. And half the bottle (decent single vineyard californian syrah) to go alongside it.
I was surprised to see the diaphragm 40% more expensive than the last time I got it only a couple of months ago, but I had already decided that's what I want, so I got it anyways.

Beef in general has gotten off the wall spendy (also Pork),Califs drought is partly to blame,all the big cattle ranchers shipped the stock to the midwest 6 mos. ago,No rain, no feed.
The nations corn crop is far more lucritive to use making Ethanol gas additives than cattle feed,is just going to get worse down the road.
Went shopping today,was going to pan sear a nice thick porterhouse for dinner,all the meat I saw in two markets is now thin cut because nobody will pay the price for full cut meat anymore.
I asked the butchers,can you cut me a nice bone in porterhouse,about an inch and a half thick (who in the hell wants to pan fry a 1/2 in. steak)
They said sure,will be about $30 chicken marsala tonight

Originally Posted by pixelfixed

Beef in general has gotten off the wall spendy (also Pork),Califs drought is partly to blame,all the big cattle ranchers shipped the stock to the midwest 6 mos. ago,No rain, no feed.
The nations corn crop is far more lucritive to use making Ethanol gas additives than cattle feed,is just going to get worse down the road.
Went shopping today,was going to pan sear a nice thick porterhouse for dinner,all the meat I saw in two markets is now thin cut because nobody will pay the price for full cut meat anymore.
I asked the butchers,can you cut me a nice bone in porterhouse,about an inch and a half thick (who in the hell wants to pan fry a 1/2 in. steak)
They said sure,will be about $30 chicken marsala tonight

Meah ....all that red meat'll give ya a stroke anyway...Chickie M sounds just as good to me Pix.

Originally Posted by Nightblade

Meah ....all that red meat'll give ya a stroke anyway...Chickie M sounds just as good to me Pix.

NOT.am pissed,I had the entire dinner planned,seared,blackend ribeye,Twice baked Idaho spuds,sourcream, butter and chives.
Giant Kali Artichoke,Chicken it is tho

Originally Posted by TheGeek

How did you cook the skirt gugi? I'm always interested in trying it, but not really sure how to deal with it.

Just some salt and pepper and seared quickly (may be 1-2min per side) in the cast iron pan (it doesn't need any oil, there's plenty of fat on it which is where a lot of the taste comes from). Then rest it 5 minutes and slice across the grain. You have to either do it quickly or cook it for a long time.
It takes well on rubs and marinades too, but I was impatient and I love the rich beef flavor. If you like rib eye you'll probably like this one too.

Originally Posted by pixelfixed

Beef in general has gotten off the wall spendy (also Pork),Califs drought is partly to blame,all the big cattle ranchers shipped the stock to the midwest 6 mos. ago,No rain, no feed.
The nations corn crop is far more lucritive to use making Ethanol gas additives than cattle feed,is just going to get worse down the road.

It's supply and demand so it should get better.
I like vegetables anyways so I don't have problem with it, perhaps smaller quantity but high quality and expensive cuts being for special occasions. But then again I haven't been to mcdonalds/burger king for years, if I have to get fast food some asian or mediterranean is just as quick and far more flavorful.

I love fast food!

We cook alot of skirt steak,as Gugi says it has great flavor and a good Bang for the buck.
Make sure to remove the membrane before cooking.