My friends have given me a hard time about using Kraft Cheese Slices on my burgers. I can’t help it. I was raised with them on my burgers and in grilled cheese and it takes me back to my childhood. However, my friends are right. One day you have to grow up. So, I made Gourmet Burgers. Continue reading Gourmet Burgers
This is a new way of making Chili Con Carne that I just tried and I like it better than my usual recipe. Continue reading Chili Con Carne In The Freezer is a Good Thing
We didn’t get a lot of steak when I was growing up. However, there was Swiss Steak on occasion. The way this was made when I was a child involved boiling a round, rump or blade steak in condensed mushroom soup. I liked it but it was pretty bland. Continue reading Swiss Steak, The Definition of Comfort Food
There was a sale on Sirloin Tip Roasts at the supermarket. It is not exactly the tenderest cut of beef but if slow cooked to no more than medium, is quite tasty. By the way, here is an example of survival. I like my beef cooked to medium rare. She Who Must Be Obeyed likes medium. A smart husband cooks to medium to survive. Continue reading Smoked Sirloin Tip Roast, Canadian Rockies Smoking
Beef is very expensive here right now. However a cross rib roast came on sale for just below the national debt. As this is my favourite cut for a pot roast and it is currently cold here, I had to make a pot roast. Continue reading Mushroom Gravy Pot Roast, Winter Comfort
I suspect you have several dishes that you make over and over again. This is one of them. It is comfort food similar to a lasagna but with different seasonings and using macaroni. I would have no problem serving this to company. Continue reading Pistatsio, One of My Favourites
My mother would occasionally treat me to a stop at the Woolworth’s lunch counter. I would order Salisbury Steak. In retrospect, it was awful, a bland hunk of formed beef in gravy made out of powder. However, it is a fond memory. Continue reading Salisbury Steak, A Blast From My Past
When I retired, I purchased a Bradley Smoker. I have really enjoyed it. As I got used to using it, I had to try my hand at Montreal Smoked Meat. I love going to Schwartz’s when I go to Montreal and what they call Montreal Smoked Meat in the supermarket is not even close.
The problem is that Montreal Smoked Meat is made out of brisket and is quite fatty. So I tried making some out of outside round beef. It turned out great! I posted how I did this on Smoking Meat Forums and the link is:
It looks like a lot of work but it is actually just a few steps spread over a couple of weeks. The only thing you have to be very careful about is the use of the curing agent, in this case Morton’s Tender Quick. You have to make sure you use 15 grams (1/2 ounce) per 500 grams (1 pound) of meat. Not enough cure and it will go bad. Too much and the curing agent can harm you. It is no problem if you follow the instructions.
This is wonderful. It has the peppery taste of Montreal Smoked Meat without the sweetness of pastrami. This version is quite low fat and has a lot less salt than commercial smoked meats. Even She Who Must Be Obeyed likes this.
The Old Fat Guy.