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3 years ago ::
May 26, 2009 - 12:33PM
#1
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Chuck-eye steak...the butchers best kept secret... a WONDERFUL cut of steak that's inexpensive and as good as rib-eye, when marinated... had a friend who was a butcher for 15 years; when I asked him about chuck-eye steak, he told me about it being the butchers best kept secret... buy well marbled, sezee...
Here's a toast to th' next old missus,
an' all th' gals that wants to kiss us........
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3 years ago ::
May 26, 2009 - 12:42PM
#2
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USDA Choice $5.99 a pound @ our local Piggly Wiggly; Two (2) steaks are usually less than $5; watch Wal-mart & Brookshires-they like to serve up USDA Select, which is an inferior cut of beef... my favorite marinade, McCormick's Montreal Steak seasoning, ZATARAIN'S® Creole Seasoning, along with Trappey's® Bull® brand Louisiana Hot Sauce-Made from red jalapeño peppers 1,200-1,600 S.U.
Here's a toast to th' next old missus,
an' all th' gals that wants to kiss us........
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3 years ago ::
May 31, 2009 - 8:56AM
#3
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Years ago, I cut out as much salt as I could. You don't miss it after a while- just like sugar or anything else you get used to it. You'd be surprised how good herbs taste on everything, including meat- no salt needed!
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3 years ago ::
Jun 02, 2009 - 10:24AM
#4
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I'll cut OUT salt when I die; in the meantime, I reduce the salt in the Creole Seasoning by substituting Magic Salt Free Seasoning ®
Chef Paul Prudhomme's Magic Salt Free Seasoning® is an all-purpose blend with great taste, but without any salt! Sprinkle liberally on all foods in place of salt and pepper and enjoy the difference. All natural and certified Kosher, Magic Salt Free Seasoning® contains no MSG and no preservatives. Just remove 5 oz. of ZATARAIN'S® Creole Seasoning & replace with Paul Prudhomme's Magic Salt Free Seasoning®
Here's a toast to th' next old missus,
an' all th' gals that wants to kiss us........
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3 years ago ::
Jun 04, 2009 - 12:06PM
#5
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I'll cut OUT salt when I die; in the meantime, I reduce the salt in the Creole Seasoning by substituting Magic Salt Free Seasoning ®
Chef Paul Prudhomme's Magic Salt Free Seasoning® is an all-purpose blend with great taste, but without any salt! Sprinkle liberally on all foods in place of salt and pepper and enjoy the difference. All natural and certified Kosher, Magic Salt Free Seasoning® contains no MSG and no preservatives.
Just remove 5 oz. of ZATARAIN'S® Creole Seasoning & replace with Paul Prudhomme's Magic Salt Free Seasoning®
Thanks for the great advice and link. I think we're from the same part of the country and love our cajun food.:)
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3 years ago ::
Jun 05, 2009 - 3:09PM
#6
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yes, didn't think I liked spicy food, until I realized momma had been feeding me that way all my life...
Here's a toast to th' next old missus,
an' all th' gals that wants to kiss us........
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3 years ago ::
Jun 07, 2009 - 9:19AM
#7
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Years ago, I cut out as much salt as I could. You don't miss it after a while- just like sugar or anything else
you get used to it. You'd be surprised how good herbs taste on everything, including meat- no salt needed!
herbs sound great, but I would feel like I had to grow stuff...and I love plants and used to love gardening til I got to Florida with its layers of sand, still trying to figure how tos.. I could grow stuff on my back porch (it is a porch and not a lanai ;0 ) But then how to use them, how much etc. no labels to tell me how much is enough. Any help on growning edibles is welcome, I am game.
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3 years ago ::
Jun 08, 2009 - 8:28AM
#8
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Thanks Linda, I will try it...errr is there ever too little or too much? Anyone of you southerners, Floridians, do you plant? And what about snakes in the grass? Truthfully, I only saw one long black one which the pest control guy says helps to control rodents...and he also said 'geicos'.. Now I don't mind the rodents going, but the little lizards are truly domestic little guys. My friend over in Sanford feeds them out of her hand..tiny bits of chicken and they stay in her porch plants in bad weather. She is a true Dr Doolittle though. I would like to plant stuff like basil, parsley etc.. wondering how they respond to hot summers, would they have to be 'taken in'.
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3 years ago ::
Jun 09, 2009 - 3:22PM
#9
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My yard is full of herbs......but I look at them more than use them. They really are pretty when they go to flower and there's a rabbit family that comes back every Spring to nest in it and have dinners! I bought one of those topsy-turvy tomato gadgets this year and have it hanging in the tree, over the herbs. My one dog stares at it everytime she goes it- its hanging about 5 feet off the ground and tends to want to grow 'up'. Not sure I'd do it again.
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3 years ago ::
Jun 21, 2009 - 8:50AM
#10
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They must call chuck-eye something different up here, I haven't seen that type in my grocery store.
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