Not the first time I've heard of someone picking s weed by accident.
One person I heard about got sicker than a dog.

3 pound pichania cut into steaks 1.250 thick more or less.
Saved the end pieces for breakfast.
Cut with the grain so the final cut is against the grain.
That's a lot of fat but damn it's good.
It's the only steak I eat anymore.
Better than ribeye any day of the week.

We made shrimp tacos last night. Did a rub of aji amarillo chili powder, mild paprika, cumin, garlic, lime, wow, super delicious. Sauce was bulgarian style yogurt with sriracha sauce and that was great. Also made blender salsa, big zac and Dester tomatoes, jalapeños, one aji amarillo, cilantro, fresh garlic, lime, and cumin.

Tonight is dining out night at a Greek restaurant in Galveston. Love me some greek food.

I really think all the Texans on site here have hollow legs,cast iron stomachs,and great knowledge of the culinary aspects of cooking.Keep up the good work!

worth1 wrote: ↑Sat Jul 22, 2023 8:45 am 3 pound pichania cut into steaks 1.250 thick more or less.
Saved the end pieces for breakfast.
Cut with the grain so the final cut is against the grain.
That's a lot of fat but damn it's good.
It's the only steak I eat anymore.
Better than ribeye any day of the week.

IMG_20230722_083114781.jpg
IMG_20230722_083613322_HDR.jpgIMG_20230722_084223917_HDR.jpg

I've never tried picanha steak but I've wanted to. Looks delicious

Made Migas this morning. Jalapeño and Guajillo peppers, lorz Italian garlic, and 1015 onion. Seasoning of cumin and ancho chili powder. Salt. Salsa made yesterday. Deliciousness.

Made Chicken Marbella with rice pilaf on the side. I guess it was big in the 80s, I'd never made it before. Fantastic sweet/salty combination

https://www.themediterraneandish.com/ch ... iner-56213

OmarLittle wrote: ↑Sat Jul 22, 2023 11:26 am

worth1 wrote: ↑Sat Jul 22, 2023 8:45 am 3 pound pichania cut into steaks 1.250 thick more or less.
Saved the end pieces for breakfast.
Cut with the grain so the final cut is against the grain.
That's a lot of fat but damn it's good.
It's the only steak I eat anymore.
Better than ribeye any day of the week.

IMG_20230722_083114781.jpg
IMG_20230722_083613322_HDR.jpgIMG_20230722_084223917_HDR.jpg

I've never tried picanha steak but I've wanted to. Looks delicious

You should if you can find it.
Best flavor steak ever.
And it was only 6 something a pound.
Even the select I bought was very tender.
Just make sure you slice it with the grain of you're cutting steaks.
I wouldn't recommend cooking the whole thing like some people do.
Because you won't get that nice flavor of being on the grill or skillet on all sides.
The method they use in the Brazilian steakhouse isn't right for steak either because they fold it on a sword or scewer and slice it across the grain down the side to serve.
It's just for show and not practical.
In my opinion porterhouse filet mignon and ribeyes are way over rated and way over priced.
They're cutting off the rib cap on the ribeyes now and that was the best part.

@worth1 am definitely making that chicken!

PlainJane wrote: ↑Sat Jul 22, 2023 3:25 pm @worth1 am definitely making that chicken!

I didn't make any chicken.

worth1 wrote: ↑Sat Jul 22, 2023 4:46 pm

PlainJane wrote: ↑Sat Jul 22, 2023 3:25 pm @worth1 am definitely making that chicken!

I didn't make any chicken.

Whoops - lol scrolling back and forth so much I thought that was yours.

Today I made one of my lentil salads, starting with 2 whole lentils and chana dal, plus some freekeh, in the Instant Pot, in slow cook mode, while I was in the garden. I always put a couple of black cardamom pods in the water, which adds a smoky flavor, like the freekeh. This salad was another one of those with canned kippered herring - a 6.5 oz and a 3.25 oz can. I also cut up a large handful of garlic chives, probably well over a half cup, and close to a half cup of dill, chopped up. Also well over a half cup of chopped up jalapeños, which turned out to have almost no heat. I chopped up all of the cherry tomatoes I had ripened - about 3 c - and about 3/4 c diced fetah. All this was mixed in the drained lentils/freekeh, with some olive oil and red wine vinegar, and a generous amount of black pepper. Here is the bowl of the salad, before I sliced a single HB egg on this serving. I didn't want to mix in more to the 3 qts of salad left.
Salad, made with chana dal, and 2 whole lentils, freekeh, with canned kippers, tomatoes, dill, garlic chives, fetah, and jalapeños. by pepperhead212, on Flickr

Picked up some half price boneless pork spare ribs, bathed them in the lovely and long suffering Mrs. Gotch's pungent homemade marinade: And Voilà: The Gotch

Been washing out pots and pans.
Got the spaghetti sauce put in zipper bags and in the freezer.
I put them in a kettle of hot water to thaw out and serve when I want some.
Cooking bacon for a BLT later.

Also making some garlic cumin infused chili de arbol oil flakes.
Arbol.
Whole cumin seeds.
One big clove of garlic cut up.
Slowly heating up in oil without burning.
Then it will go in the blender after cooled off.
I've got a new bag of chili arbol so I need to do something with the old one.

Another name for this is salsa macha and there isn't a set recipe.
Direct translation to English with words reversed, brave sauce.
I've added some ground cumin a big amount of hot smoked Spanish paprika and some Mexican smoked salt.
The salt won't dissolve but it will be in suspension.
Next I poured off some of the oil after blending and cooked several corn tortillas a bit of onion I had and more garlic.
Added more fresh dried arbol and basically ran it in the blender to just chop up.
This is authentic as you can get.
And it beats the Asian stuff any day of the week.
I could eat it by the spoonful, well actually I did.
Bacon for BLT.
Small jar on left is for the work truck.

Sometimes I get these wild ideas.
Used my large ring on the burger press and then rolled them out thinner.
About 1/4 inch thick instead of 1/2.
The 1/2 inch shrinks up to the size of the regular hamburger buns but gets thicker.
I still want the patties to be thin but the size of the bun.
So I rolled them out after pressing and used the ring as a guide to cut them back to size.
This makes approximately a 7 ounce patty.
If all goes well I can then cut out a 1/4 inch thick round spacer for the large ring and make thinner patties.
At no time does the meat ever touch my pressing equipment due to the cling wrap.
Here one is before trimming.
It's about.300 thick but in the ball park.

Next the burger sauce.
2 parts Duke's mayonnaise and one part homemade salsa macha.

I like thin patty hamburgers way better than the thick ones.

On charcoal I like the thicker patties, on a flat top the thin ones are much better. Must be the crust to meat ratio.