Re: Tenderizing meat

On 12/17/2024 2:59 PM, Michael Trew wrote:

On 12/16/2024 8:26 AM, BryanGSimmons wrote:

On 12/15/2024 6:51 PM, Hank Rogers wrote:

Michael Trew wrote:

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Really?  Our grocer always carries bottom round steaks.

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Also, if you let them dry out thoroughly, they are excellent for re-soling your shoes.

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I used to buy them when I was about 14, 15 years old, to eat raw.  They were usually under $1.  Normal kids spent their money on other things. I prefer rare or medium rare beef, but all I got at home was medium well to well done, so raw was a treat.  They were tough as fuck, so I didn't do it very often.  If I could have afforded tender beef without cutting into my alcohol and marijuana budget, I'd have eaten a lot more raw steaks.
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I ate those raw bottom round steaks without utensils, just with my teeth.  My jaws would even be sore afterward.  Life is better now. Saturday we had CAB strip steaks, pan seared rare.

 The thought of that makes me sick to my stomach.  I'd surely sooner go hungry.  Besides, enough marijuana and you'll forget that you're hungry, LOL.

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Haven't you ever heard of *the munchies*?

 I certainly didn't spend my money on things that normal kids would.  At 14/15 I shopped at Goodwill with what money I had.  I still have a number of household goods that I bought back then, kitchen gadgets, etc.   My step father would make fun of me and say I'm building my "hope" chest.  Joke's on him, because I still use the stuff, now in my own kitchen.
 Anyway, back to food.  I bought a bottom round steak at Giant Eagle the other day, they had several available (with a distinction from cubed beef steaks).  I'll probably make something with it that you'll consider "disgusting".  Likely either swiss steak in tomato sauce, or maybe chicken fried steak.  I haven't made the latter in a long time.

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Chicken fried steak can be great, but not if it is fried in cheap, shitty oil, like Canola, or worse "vegetable, which is soybean.  I just bought a few pounds of beef gelatin, so I can thicken gravy w/o adding starch, though the oil from frying the CF steak would already have produced a sort of roux.
I've made a meat sauce to take over to the in-laws this evening, and also little bread stick sort of things, rolled out very thin, brushed with olive oil and sesame seeds before baking.  Everyone else will be having spaghetti, but I'm having mine over cottage cheese.  I'm also sauteeing some ripe bell peppers separately, since my son wouldn't like them in the sauce.
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