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Posted on 7/24/15 at 2:27 pm to tigerfoot
Yup. It's shameful, but I do utilize button mushrooms.
I also like Iceberg lettuce.
I also like Iceberg lettuce.
Posted on 7/24/15 at 2:43 pm to Degas
My wife would probably love those mushrooms. Might give it a shot
This post was edited on 7/24/15 at 2:55 pm
Posted on 7/24/15 at 3:59 pm to Thib-a-doe Tiger
Thanks guys. Whole foods it is.
Posted on 7/24/15 at 7:28 pm to Degas
Not a big fan of hanger it's to close to ball sack.. but yours looks great
Posted on 7/25/15 at 12:59 am to zztop1234
quote:
Not a big fan of hanger it's to close to ball sack
How is a diaphragm muscle close to testicles?
Posted on 7/25/15 at 9:51 pm to Degas
quote:
this hanger steak purchased from Whole Foods
My visit today to Whole Food was with a purpose, to purchase a hangar steak.
I left only with pork chops, thick cut.
Butcher told me they carry hanger steak every now and then for the Baton Rouge store.
Who else in town may have this delicious cut of beef?
Posted on 7/25/15 at 9:56 pm to Will Cover
I bought one last week at Winn Dixie.
Top shelf in black/clear bag.
Top shelf in black/clear bag.
Posted on 7/25/15 at 9:58 pm to Degas
quote:
Not a big fan of hanger it's to close to ball sack
How is a diaphragm muscle close to testicles?
i think he was trying to be punny
Posted on 7/25/15 at 10:17 pm to StripedSaint
quote:
I bought one last week at Winn Dixie.
Top shelf in black/clear bag.
Thanks for the tip. I'll pay a visit to the Prairieville Winn Dixie soon.
Posted on 7/26/15 at 9:09 pm to Will Cover
Sous Vide is incredible, and I can't believe all the negative comments I hear on this site. It couldn't be any easier, is absolutely great for food safety, and if you like your piece of meat consistent throughout the entire cut, you can't beat it, doesn't matter if you are the GOAT griller.
I do not belive in short cuts when it comes to cooking, and this isn't a short cut, just a great way to get it done perfectly every time.
And to the OP - that hanger steak looks superb.
I do not belive in short cuts when it comes to cooking, and this isn't a short cut, just a great way to get it done perfectly every time.
And to the OP - that hanger steak looks superb.
Posted on 7/26/15 at 9:25 pm to BigPapiDoesItAgain
People knock shite on here all the time that they've never tried.
Sous vide is basically the most pure form of the reverse sear which is much more widely accepted on here.
I think the long flat cuts like hanger, london broil, flank, etc. are all perfect for sous vide, because if you overcook them they are rubber and if you sear them on both sides on a really hot pan you're almost overcooking them unless you get REALLY hot and go for a really short time.
Looks great OP.
Sous vide is basically the most pure form of the reverse sear which is much more widely accepted on here.
I think the long flat cuts like hanger, london broil, flank, etc. are all perfect for sous vide, because if you overcook them they are rubber and if you sear them on both sides on a really hot pan you're almost overcooking them unless you get REALLY hot and go for a really short time.
Looks great OP.
Posted on 7/27/15 at 6:52 am to Will Cover
Costco had some Sunday for ~$6.XX a pound. It was one of their sample booths too.
Posted on 7/27/15 at 8:34 am to Degas
IMO, hanger steak is one of the most forgiving pieces of meat to cook. My local butcher shop has them all the time and my son loves them.
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