Skirt steak substitute?
Ravenlynne
I'm making this recipe:
http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-steak-ch
urrasco-recipe/index.html
It calls for skirt steak, but they don't carry it at the commissary
here and I'm not going out in town, wasting expensive gas looking for
this cheap cut of beef. Can I substitute flank steak?
--
Omelet
"Ravenlynne" <raven...@yahoo.com> wrote:
I don't see why not?
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Bob Muncie
Considering the prices, and if I'm trying to impress anyone or not, I'd
also consider round steak.
Bob
Ravenlynne
> Ravenlynne wrote:
> > I'm making this recipe:
> >
> > http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-stea
> > k-ch urrasco-recipe/index.html
> >
> > It calls for skirt steak, but they don't carry it at the commissary
> > here and I'm not going out in town, wasting expensive gas looking
> > for this cheap cut of beef. Can I substitute flank steak?
> >
>
> Considering the prices, and if I'm trying to impress anyone or not,
> I'd also consider round steak.
>
> Bob
Good...they do have that, thanks!
--
Tracy
Me too. I never see skirt steak in my local grocery stores. Flank
steak is usually between 6.99 and 8.99 per pound. It might be around
$5 per pound at Costcos. In any case, I don't buy it often.
It's not exactly the same but if you slice it nice and thin at an
angle and against the grain it still tastes pretty good.
Tracy
Ran�e at Arabian Knits
I would. We can often find in on sale between $2.98 and $3.99 a
pound, too. I imagine commissary prices are either the same or better.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Bob Muncie
I haven't seen skirt at my stores in quite a while but even then it was
around $5.99 lb, and flank is not much less. I do like their
texture/flavor, but unless serving for guests, I use round with is
normally around $2.99 lb. I can remember when skirt and flank were
considered scraps and sold really cheap.
If I'm in a beef mood these days, I can usually find choice Angus strip
or rib-eyes for around $5.99. Why eat scrap meat when you can eat real
steaks for the same price? Or for that matter, I like chuck-eye steaks
or roasts, and can usually find that for around $2.99 lb.
Bob
sf
Yes, flank is fine. You can also use tri-tip. if you ever find skirt
steak, give it a try. You'll love it.
Remember to slice across the grain and slant your knife like this \.
--
I love cooking with wine.
Sometimes I even put it in the food.
dsi1
Flank steak would work great but that's just my opinion. If you don't
know how to prepare flank steak, you should do research first cause it
can be tricky. You have to cook this piece at a high temperature yet you
have to avoid overcooking. Cook it beyond med. rare and you might as
well dump it but that's just my opinion. Slice the meat at a shallow
angle. I like flank prepared teriyaki style although I haven't bought
one in years cause it's expensive. I have no idea why it should be so
pricey.
Andy
news:arabianknits-CA90...@news.rainierconnect.com:
> In article <hd0sd...@news7.newsguy.com>,
> "Ravenlynne" <raven...@yahoo.com> wrote:
>
>> I'm making this recipe:
>>
>> http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-steak-
ch
>> urrasco-recipe/index.html
>>
>> It calls for skirt steak, but they don't carry it at the commissary
>> here and I'm not going out in town, wasting expensive gas looking for
>> this cheap cut of beef. Can I substitute flank steak?
>
> I would. We can often find in on sale between $2.98 and $3.99 a
> pound, too. I imagine commissary prices are either the same or better.
>
> Regards,
> Ranee @ Arabian Knits
Flank steak is my favorite steak!
I only jaccard the steak to quick tenderize it and only salt and pepper
it and cook it on the BBQ grill to rare and it always tastes delicious.
I carve it paper thin across the grain at maybe a 20� angle from
horizontal so the slices look really taller than the steak actually was
and even more tender! I've always stopped just shy of drowning the slices
in melted butter.
Andy
Melba's Jammin'
Cheap cut of beef. ROTFL!!! Once upon a time. No more.
I'd use flank.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Melba's Jammin'
wrote:
> Flank steak would work great but that's just my opinion. If you don't
> know how to prepare flank steak, you should do research first cause it
> can be tricky. You have to cook this piece at a high temperature yet you
> have to avoid overcooking. Cook it beyond med. rare and you might as
> well dump it but that's just my opinion. Slice the meat at a shallow
> angle. I like flank prepared teriyaki style although I haven't bought
> one in years cause it's expensive. I have no idea why it should be so
> pricey.
Because there's not much on one critter and the cut has become quite
popular. Supply and demand.
dsi1
> In article <zKYIm.7053$de6....@newsfe21.iad>, dsi1 <ds...@spamnet.com>
> wrote:
>> Flank steak would work great but that's just my opinion. If you don't
>> know how to prepare flank steak, you should do research first cause it
>> can be tricky. You have to cook this piece at a high temperature yet you
>> have to avoid overcooking. Cook it beyond med. rare and you might as
>> well dump it but that's just my opinion. Slice the meat at a shallow
>> angle. I like flank prepared teriyaki style although I haven't bought
>> one in years cause it's expensive. I have no idea why it should be so
>> pricey.
>
> Because there's not much on one critter and the cut has become quite
> popular. Supply and demand.
>
You are right of course. I'd like to know is who's buying this cut and
what are they doing with it? When I was a kid, nobody would think of
grilling this piece of meat. Flank steak would be a braising cut. My
first preparation of flank steak was as a stuffed roll. Stuffed with
Campbell soup. Weird.
George Leppla
> Melba's Jammin' wrote:
>> In article <zKYIm.7053$de6....@newsfe21.iad>, dsi1 <ds...@spamnet.com>
>> wrote:
>>> Flank steak would work great but that's just my opinion. If you don't
>>> know how to prepare flank steak, you should do research first cause
>>> it can be tricky. You have to cook this piece at a high temperature
>>> yet you have to avoid overcooking. Cook it beyond med. rare and you
>>> might as well dump it but that's just my opinion. Slice the meat at a
>>> shallow angle. I like flank prepared teriyaki style although I
>>> haven't bought one in years cause it's expensive. I have no idea why
>>> it should be so pricey.
>>
>> Because there's not much on one critter and the cut has become quite
>> popular. Supply and demand.
>>
>
> You are right of course. I'd like to know is who's buying this cut and
> what are they doing with it?
Fajitas! Lots of Mexican restaurants use flank steak. Google flank
steak fajitas and you'll get a zillion links.
George L
Giusi
"dsi1"
I'd like to know is who's buying this cut and
> what are they doing with it? When I was a kid, nobody would think of >
> grilling this piece of meat. Flank steak would be a braising cut. My >
> first preparation of flank steak was as a stuffed roll. Stuffed with >
> Campbell soup. Weird.
Finally! Someone older than I. I used to marinate and then charcoal grill
on my trusty hibachi many flank steaks in the 1960s.
dsi1
Curse you Mexican restaurants! :-)
dsi1
I wouldn't dare venture a guess on this age thing. I stand corrected -
you must have been at the forefront of the hibachi flank steak grill
movement. I salute you sir, or lady. :-)
dsi1
I wouldn't dare venture a guess on this age thing. I stand corrected -
sf
wrote:
>If I'm in a beef mood these days, I can usually find choice Angus strip
>or rib-eyes for around $5.99. Why eat scrap meat when you can eat real
>steaks for the same price?
Fajitas for one. They just plain taste better with "scrap" meat...
especially when that meat has been marinated in chimichurri. I prefer
chimichurri that uses cilantro instead of parsley though.
sf
>I wouldn't dare venture a guess on this age thing. I stand corrected -
>you must have been at the forefront of the hibachi flank steak grill
>movement. I salute you sir, or lady. :-)
We cut our bbq baby teeth on hibachis in the '60s. When we wanted
something more, Weber became popular and hibachis lost their
popularity in the '70s.
Ran�e at Arabian Knits
Bob Muncie <bob.m...@gmail.com> wrote:
> I haven't seen skirt at my stores in quite a while but even then it was
> around $5.99 lb, and flank is not much less. I do like their
> texture/flavor, but unless serving for guests, I use round with is
> normally around $2.99 lb. I can remember when skirt and flank were
> considered scraps and sold really cheap.
> If I'm in a beef mood these days, I can usually find choice Angus strip
> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real
> steaks for the same price? Or for that matter, I like chuck-eye steaks
> or roasts, and can usually find that for around $2.99 lb.
For a while we never saw flank on sale for less than $4.99 a pound.
Since we could get it from our butcher, who knew the animal, for that or
less than that, we didn't buy it at the grocery store. I still try not
to buy grocery store meat, but I check the ads for produce, especially
now that the farmer's market is closed for the year. We've seen flank
steak on sale for $2.98 four times in the past four months. Twice in
the past three weeks. I remember when my mom used to get it for around
$1.00 a pound on sale. Because it was a cheap meat.
Since we're buying a whole steer from a local farmer who grass feeds,
we will be paying about $2.75 - 3.00 a pound for what we bring home.
Rich goes to help slaughter and skin, to learn the skill and cut down on
our cost. We will be keeping the fat for tallow, the heart and other
organs (heart for us, the rest for our cats and chickens, I'd eat the
liver, but most of the children don't like it and neither does Rich, so
the cat will benefit), the tongue, basically everything but the moo. I
don't know if we can keep the skin, but if we can, we will and tan it.
We won't keep the brains or things like that, but just about everything
else will come home to us. This makes the yield even higher for us, so
it makes what was already a good deal an even better deal.
It was the same when we got our half a hog (we're looking for a whole
one this year). We even got the extra lard and ham hocks for free,
since most of the other people ordering from them didn't want those, so
she offered them to us at no additional cost. We paid around $2.50 a
pound for the meat (butchered) and got the extras for free. The only
thing we didn't ask for, which I wish we had and will this year, was for
the tail. I'd love to roast the tail with our children like we read
about in the Little House books. I don't think I'll make the pig's
bladder balloon for them, though.
We eat about two to four lamb's worth each year, so we're keeping our
eyes on the sheep farm down the street from us to see if they will be
selling in the spring. We'll probably have sticker shock from that,
since the last time we did that we bought for just the cost of
butchering which was something ridiculously low like $125. It was a
friend who was trying to offload an extra lamb as his sheep twinned. We
had about 75-90 pounds (I can't remember how much it was now, it was a
couple years ago) of lamb for around $1.50 a pound.
Bob Muncie
> On Fri, 06 Nov 2009 11:44:11 -0500, Bob Muncie <bob.m...@gmail.com>
> wrote:
>
>> If I'm in a beef mood these days, I can usually find choice Angus strip
>> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real
>> steaks for the same price?
>
> Fajitas for one. They just plain taste better with "scrap" meat...
> especially when that meat has been marinated in chimichurri. I prefer
> chimichurri that uses cilantro instead of parsley though.
>
That's where my guesting rule would have kicked in ;-) I also mentioned
I like the texture and taste, just that it's just not worth the extra $3
lb if I'm making for the family. Remember when chicken wings were also
considered scraps until the yuppies caught on?
Bob
Tracy
Ran�e at Arabian Knits wrote:
>
> We eat about two to four lamb's worth each year, so we're keeping our
> eyes on the sheep farm down the street from us to see if they will be
> selling in the spring. We'll probably have sticker shock from that,
> since the last time we did that we bought for just the cost of
> butchering which was something ridiculously low like $125. It was a
> friend who was trying to offload an extra lamb as his sheep twinned. We
> had about 75-90 pounds (I can't remember how much it was now, it was a
> couple years ago) of lamb for around $1.50 a pound.
>
> Regards,
> Ranee @ Arabian Knits
>
Lamb is ridiculously expensive where I live. I was at the grocery
store last night and lamb shoulder steaks were $5.29 per pound.
Shanks were the same price. Even the little bits of bone were the
same price. A lamb rack was something like $15.99 per pound.
Tracy
Ravenlynne
> In article <hd0sd...@news7.newsguy.com>,
> "Ravenlynne" <raven...@yahoo.com> wrote:
>
> > I'm making this recipe:
> >
> > http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-stea
> > k-ch urrasco-recipe/index.html
> >
> > It calls for skirt steak, but they don't carry it at the commissary
> > here and I'm not going out in town, wasting expensive gas looking
> > for this cheap cut of beef. Can I substitute flank steak?
>
> I would. We can often find in on sale between $2.98 and $3.99 a
> pound, too. I imagine commissary prices are either the same or
> better.
I had to buy some for fajitas tommorrow night and it was approx $7.50
for a pound and a half (How they pack it here..)
--
Ravenlynne
> Ravenlynne wrote:
> > I'm making this recipe:
> >
> > http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-stea
> > k-ch urrasco-recipe/index.html
> >
> > It calls for skirt steak, but they don't carry it at the commissary
> > here and I'm not going out in town, wasting expensive gas looking
> > for this cheap cut of beef. Can I substitute flank steak?
> >
>
> Flank steak would work great but that's just my opinion. If you don't
> know how to prepare flank steak, you should do research first cause
> it can be tricky. You have to cook this piece at a high temperature
> yet you have to avoid overcooking. Cook it beyond med. rare and you
> might as well dump it but that's just my opinion. Slice the meat at a
> shallow angle. I like flank prepared teriyaki style although I
> haven't bought one in years cause it's expensive. I have no idea why
> it should be so pricey.
I know how to prepare flank steak, I do it all the time. Thanks though!
--
Melba's Jammin'
wrote:
> Melba's Jammin' wrote:
> > In article <zKYIm.7053$de6....@newsfe21.iad>, dsi1 <ds...@spamnet.com>
> > wrote:
> >> Flank steak would work great but that's just my opinion. If you don't
> >> know how to prepare flank steak, you should do research first cause it
> >> can be tricky. You have to cook this piece at a high temperature yet you
> >> have to avoid overcooking. Cook it beyond med. rare and you might as
> >> well dump it but that's just my opinion. Slice the meat at a shallow
> >> angle. I like flank prepared teriyaki style although I haven't bought
> >> one in years cause it's expensive. I have no idea why it should be so
> >> pricey.
> >
> > Because there's not much on one critter and the cut has become quite
> > popular. Supply and demand.
> >
>
> You are right of course. I'd like to know is who's buying this cut and
> what are they doing with it?
I buy it.
Beef Kunkoki - I know, the name is bogus, but that's the way I received
it. Use fresh ginger and more of it, IMO.
Recipe By: posted again to r.f.cooking by Barb Schaller, 11-6-2009
Serving Size: 6
1 1/2 # beef flank steak
3 tablespoons sesame seeds
3 tablespoons salad oil
1/4 cup soy sauce
2 teaspoons brown sugar
1/2 cup finely sliced green onion
1 clove garlic crushed
1/4 teaspoon pepper
1/4 teaspoon ground ginger
Score flank steak in diamond pattern. Combine remaining ingredients and
marinate meat in mixture for at least an hour. Grill or broil for 5-10
minutes (5 minutes per side is about right on the grill). Cut thinly
across grain in diagonal slices to serve. 1-1/2# steak serves four to
six.
Notes: October 20, 1984. Extra marinade can be combined with sliced
and sauteed mushrooms and served with meat or over white rice.
And then there's:
Szechuan Beef with Vegetables
Recipe By: posted to rec.food.cooking by Barb Schaller, 11-6-2009
I don't think I've ever made this).
Serving Size: 4
3 Tbsp. corn oil divided
3/4 # flank steak thinly sliced
2 cups broccoli florets
1 large red pepper cut in thin strips
1 can baby corn (14 oz.) drained
1/4 # mushrooms sliced
1/2 cup sliced green onions
1 cup Serendipity Sauce
1/2 teaspoon hot chili oil
In wok or large skillet heat 2 Tbsp. corn oil over medium-high heat.
Add beef, half at a time; stir fry 3-4 minutes. Remove. Add remaining
1 Tbsp. corn oil, broccoli, red pepper and corn; stir fry 2 minutes.
Add mushrooms; stir fry about 2 minutes. Return beef to wok. Add green
onions, Serendipity Sauce and chili oil. Stirring constantly, bring to
boil over medium heat and boil 1 minute. If desired, serve with rice.
Makes 4 servings.
Notes: From some community newspaper -- the late 1980s
Serendipity Sauce
Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
Yield: 4 cups
1/2 cup cornstarch
1/4 cup firmly packed brown sugar
1 1/2 Tbsp. minced fresh ginger
4 cloves large garlic minced
1/4 teaspoon ground red pepper
2/3 cup soy sauce
1/3 cup cider vinegar
1 can chicken or beef broth (13.5-15 oz.)
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic and red
pepper. Add soy sauce and vinegar; shake until blended. Add broth and
sherry; shake well. Store covered in refrigerator up to 2 weeks; shake
before using. Sauce may be frozen in tightly covered containers in
1-cup portions; thaw and shake before using. Makes 4 cups.
Notes: Source: Suburban Shopping Guide (freebie newspaper), 6/18/88.
> When I was a kid, nobody would think of
> grilling this piece of meat. Flank steak would be a braising cut. My
> first preparation of flank steak was as a stuffed roll. Stuffed with
> Campbell soup. Weird.
And I'd never think of braising it. :-) Not saying it's wrong, it's
just that grilling hot and quick is how I was introduced to the cut and
that's how we like it.
Ravenlynne
> Fajitas! Lots of Mexican restaurants use flank steak. Google flank
> steak fajitas and you'll get a zillion links.
>
> George L
I make a fake-o gyro with it too...greek seasoning on it, grill it,
slice thin and serve on pitas with tzatziki, lettuce, tomato, red onion
and kalamata olives.
--
Ravenlynne
> On Fri, 06 Nov 2009 08:09:08 -1000, dsi1 <ds...@spamnet.com> wrote:
>
> > I wouldn't dare venture a guess on this age thing. I stand
> > corrected - you must have been at the forefront of the hibachi
> > flank steak grill movement. I salute you sir, or lady. :-)
>
> We cut our bbq baby teeth on hibachis in the '60s. When we wanted
> something more, Weber became popular and hibachis lost their
> popularity in the '70s.
My grandfather always put our ribeyes on them..
--
Bob Muncie
One good thing about that is you know what the quality and freshness of
it is. And, that was a good score on the lamb!
Bob
Melba's Jammin'
> Or for that matter, I like chuck-eye steaks or roasts, and can
> usually find that for around $2.99 lb.
> Bob
To each one's own. I like the flavor of flank. And I like a marinated
chuck steak, grilled medium rare and thinly sliced�again for the flavor
from the chuck.
dsi1
> On Fri, 06 Nov 2009 08:09:08 -1000, dsi1 <ds...@spamnet.com> wrote:
>
>> I wouldn't dare venture a guess on this age thing. I stand corrected -
>> you must have been at the forefront of the hibachi flank steak grill
>> movement. I salute you sir, or lady. :-)
>
> We cut our bbq baby teeth on hibachis in the '60s. When we wanted
> something more, Weber became popular and hibachis lost their
> popularity in the '70s.
>
My guess is that I've assembled more hibachis that anyone here. Crude
castings and poorly formed "hardware." Such mindless work is relaxing
for me. :-) They remain somewhat popular here but big setups are now
getting to be more used. I have to admit that it seems kinda silly to
cook a bunch of steaks on that small thing. I guess we had more time
than space. :-)
Ran�e at Arabian Knits
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> Beef Kunkoki - I know, the name is bogus, but that's the way I received
> it. Use fresh ginger and more of it, IMO.
>
> Recipe By: posted again to r.f.cooking by Barb Schaller, 11-6-2009
> Serving Size: 6
>
> 1 1/2 # beef flank steak
> 3 tablespoons sesame seeds
> 3 tablespoons salad oil
> 1/4 cup soy sauce
> 2 teaspoons brown sugar
> 1/2 cup finely sliced green onion
> 1 clove garlic crushed
> 1/4 teaspoon pepper
> 1/4 teaspoon ground ginger
>
> Score flank steak in diamond pattern. Combine remaining ingredients and
> marinate meat in mixture for at least an hour. Grill or broil for 5-10
> minutes (5 minutes per side is about right on the grill). Cut thinly
> across grain in diagonal slices to serve. 1-1/2# steak serves four to
> six.
>
> Notes: October 20, 1984. Extra marinade can be combined with sliced
> and sauteed mushrooms and served with meat or over white rice.
Sounds very nice. I'd use the marinade with sauteed onion, myself.
Ran�e at Arabian Knits
Tracy <kara...@bc.edu> wrote:
> Ran�e at Arabian Knits wrote:
>
> >
> > We eat about two to four lamb's worth each year, so we're keeping our
> > eyes on the sheep farm down the street from us to see if they will be
> > selling in the spring. We'll probably have sticker shock from that,
> > since the last time we did that we bought for just the cost of
> > butchering which was something ridiculously low like $125. It was a
> > friend who was trying to offload an extra lamb as his sheep twinned. We
> > had about 75-90 pounds (I can't remember how much it was now, it was a
> > couple years ago) of lamb for around $1.50 a pound.
>
> Lamb is ridiculously expensive where I live. I was at the grocery
> store last night and lamb shoulder steaks were $5.29 per pound.
> Shanks were the same price. Even the little bits of bone were the
> same price. A lamb rack was something like $15.99 per pound.
Wow! If you don't mind saying, in what area do you live? We were
able to get nice bone in leg of lamb for around $3.00 a pound at the
butcher shop, at the grocery store, in those shrink wrapped packages
from New Zealand, we could sometimes find it boned for $2.50-3.50 a
pound. We picked up rack of lamb for about $5.99 a pound. Oddly
enough, ground lamb cost more than leg of lamb. Usually around $3.99 a
pound at our butcher. Stew meat was about the same price as beef stew
meat. Better if you cut up your own from a tougher cut.
Washington does raise its own sheep, but I didn't think it made that
big a difference. I was thinking we'd get sticker shock from paying
about $3.50 a pound on lamb.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
dsi1
Good recipes. I would mix in a little cornstarch and soy sauce and maybe
some ginger on sliced flank before frying.
I agree with a no go on braising. That would be a waste of flank. What
can I say? I was just a dumb kid following a recipe on a soup can. These
days I'm a lot smarter: if it's on a can of soup, it probably ain't good
for ya! :-)
Ran�e at Arabian Knits
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article <hd1joq$g0c$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
> > Why eat scrap meat when you can eat real steaks for the same price?
> > Or for that matter, I like chuck-eye steaks or roasts, and can
> > usually find that for around $2.99 lb.
> > Bob
>
> To each one's own. I like the flavor of flank. And I like a marinated
> chuck steak, grilled medium rare and thinly sliced�again for the flavor
> from the chuck.
Me, too. Although I have certainly enjoyed beef tenderloin
(especially when someone else bought it), I prefer the tougher cuts of
beef (with the exception of rib/rib eye steaks/roasts). I love brisket,
chuck, flank, skirt, hanger, all of those. I cook them a long time or
braise them, or cook them quickly in the case of flank/skirt/hanger. I
just think they have more flavor. Maybe it's because we've never had so
much extra money to get used to the more expensive cuts. ;-)
The easiest dinner I make is a slow roasted chuck steak. Get the
biggest chuck steak you can afford, salt and pepper it all over. Stick
it in a baking pan, cover tightly with foil. Bake at 275 for about 5 or
6 hours. I've tried it with onions and garlic, it is actually better
without them. If you want, saute onions, garlic and peppers to serve
with it. I make some sort of rice, sliced tomatoes or succotash in the
summer, roasted garlicky squash, buttered green beans and/or a salad in
the winter.
sf
wrote:
>Remember when chicken wings were also
>considered scraps until the yuppies caught on?
I never liked them until SIL made chicken drummettes (before they
started packaging such things) and the Buffalo Wing craze took off.
So, I guess I'm part of the problem because up to then wings were only
good for stock AFAIWC.
Andy
> Ran�e at Arabian Knits <arabia...@gmail.com> wrote in
> news:arabianknits-CA90...@news.rainierconnect.com:
>
>> In article <hd0sd...@news7.newsguy.com>,
>> "Ravenlynne" <raven...@yahoo.com> wrote:
>>
>>> I'm making this recipe:
>>>
>>> http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-steak
>>> -
> ch
>>> urrasco-recipe/index.html
>>>
>>> It calls for skirt steak, but they don't carry it at the commissary
>>> here and I'm not going out in town, wasting expensive gas looking
>>> for this cheap cut of beef. Can I substitute flank steak?
>>
>> I would. We can often find in on sale between $2.98 and $3.99 a
>> pound, too. I imagine commissary prices are either the same or
>> better.
>>
>> Regards,
>> Ranee @ Arabian Knits
>
>
> Flank steak is my favorite steak!
>
> I only jaccard the steak to quick tenderize it and only salt and
> pepper it and cook it on the BBQ grill to rare and it always tastes
> delicious.
>
> I carve it paper thin across the grain at maybe a 20� angle from
> horizontal so the slices look really taller than the steak actually
> was and even more tender! I've always stopped just shy of drowning the
> slices in melted butter.
>
> Andy
P.S. Wegmans has skirt steaks. And the price was fair. I visited them
twice and they had cryovac'd packs of them on their shelf in the meat
section. I was shocked. I had to have one or two. Trouble with their
offering was you really had to get to trimming all the sinew off.
If there's one nearby, ring them up and ask if they're in stock.
At aFoodSource, an upscale market about 20 minutes away, they sold fresh
skirt steak. Dave, a totally great butcher would offer to trim it for me
so I'd stop back after my other shopping to pick it up. He only weighed
his finished product at the going price/lb., excluding the fraction of a
pound of sinew that it probably amounted to but I admired that. He was
also my buffalo connection. <sniffle>
Andy
Melba's Jammin'
wrote:
> Melba's Jammin' wrote:
(snip)
> >
> > Serendipity Sauce
> > Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
> >
> > Yield: 4 cups
> > 1/2 cup cornstarch
> > 1/4 cup firmly packed brown sugar
> > 1 1/2 Tbsp. minced fresh ginger
> > 4 cloves large garlic minced
> > 1/4 teaspoon ground red pepper
> > 2/3 cup soy sauce
> > 1/3 cup cider vinegar
> > 1 can chicken or beef broth (13.5-15 oz.)
> > 2/3 cup dry sherry
(snip)
> Good recipes. I would mix in a little cornstarch and soy sauce and maybe
> some ginger on sliced flank before frying.
I think that's where the sauce comes in � it has ginger and soy.
Melba's Jammin'
<arabianknits-AB25...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> Me, too. Although I have certainly enjoyed beef tenderloin
> (especially when someone else bought it), I prefer the tougher cuts of
> beef (with the exception of rib/rib eye steaks/roasts). I love brisket,
> chuck, flank, skirt, hanger, all of those. I cook them a long time or
> braise them, or cook them quickly in the case of flank/skirt/hanger. I
> just think they have more flavor. Maybe it's because we've never had so
> much extra money to get used to the more expensive cuts. ;-)
I think it's more that you just like the flavor more, Ranee. I've had
filet mignon that was horrible. Tender, and horrible.
Ran�e at Arabian Knits
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article
> <arabianknits-AB25...@news.rainierconnect.com>,
> Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
>
> > Me, too. Although I have certainly enjoyed beef tenderloin
> > (especially when someone else bought it), I prefer the tougher cuts of
> > beef (with the exception of rib/rib eye steaks/roasts). I love brisket,
> > chuck, flank, skirt, hanger, all of those. I cook them a long time or
> > braise them, or cook them quickly in the case of flank/skirt/hanger. I
> > just think they have more flavor. Maybe it's because we've never had so
> > much extra money to get used to the more expensive cuts. ;-)
>
> I think it's more that you just like the flavor more, Ranee. I've had
> filet mignon that was horrible. Tender, and horrible.
I actually don't like filet mignon for that reason. It tastes
pre-chewed. I have had a whole roasted tenderloin, and that was really
good, but I think a rib roast would have been just as good.
Omelet
<arabianknits-0641...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> Washington does raise its own sheep, but I didn't think it made that
> big a difference. I was thinking we'd get sticker shock from paying
> about $3.50 a pound on lamb.
>
> Regards,
> Ranee
I can't get anywhere near leg of lamb for less than $12.00 per lb. in
Texas. Even the Shanks were $4.99 the other day. I'll only buy them
when they go on sale for $2.99.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
K
> The only thing we didn't ask for, which I wish we had and will
> this year, was for the tail. I'd love to roast the tail with our
> children like we read about in the Little House books.
>
Please let us know how the roast pig tail with child comes out. It sounds
harsh, but there have been times ... :)
Bob Muncie
> On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie <bob.m...@gmail.com>
> wrote:
>
>> Remember when chicken wings were also
>> considered scraps until the yuppies caught on?
>
> I never liked them until SIL made chicken drummettes (before they
> started packaging such things) and the Buffalo Wing craze took off.
> So, I guess I'm part of the problem because up to then wings were only
> good for stock AFAIWC.
>
Exactly my point. I remember when skirt or flank steak were under a
dollar a pound... just like a good broth making bone.
Too bad others make things cost what we now can grill a decent steak for.
:-)
And I would make you a good drummy (grilled (not fried) wings/drummies).
I'm just sorry it costs now ten times what it did ten/Fifteen years ago.
As expensive as it is now, I'd have to request you bring the dipping
sauces :-)
Bob
Bob Muncie
You love your children enough to eat them?
Zeppo
news:hd0sd...@news7.newsguy.com...
>
> I'm making this recipe:
>
> http://www.foodnetwork.com/recipes/daisy-martinez/grilled-skirt-steak-ch
> urrasco-recipe/index.html
>
> It calls for skirt steak, but they don't carry it at the commissary
> here and I'm not going out in town, wasting expensive gas looking for
> this cheap cut of beef. Can I substitute flank steak?
If they have flat-iron that would work just as well.
Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and
Flat Iron in addition to flank lately. It's often on sale.
Jon
Bob Muncie
That is another cut that I haven't seen in the three grocery stores I
commonly shop in a long time. I think of skirt, flank, and flat-iron
steaks in the same way. They all are nice cuts that can use the jacard,
and usually are the best choices for several Mexican recipes that I am
aware of, and love to make. But they are all in the same price range,
and I still have issue with. Unless I am entertaining, and strip or
rib-eye won't do, why spend that amount? It makes little sense.
Let me ask you... Would you rather have a grilled angus rib-eye at 12
OZ, or 4 Oz of skirt, flat-iron, or flank that is shredded, or in strips
for use in a mexican style recipe?
Me? I'd like the steak, and hope the sides are as good at matching the
main topic which is a good beef steak. The sad thing is that both
options are close in cost these days. Doesn't make much sense, but that
is the way it is.
Bob
blake murphy
i don't think barrooms in buffalo count as 'yuppie.'
blake
sf
wrote:
Is that a southern california chain? I thought you meant it was owned
by Safeway. Imagine my surprise when I put my zip code into their
store locator and the local safeways popped up.
Dan Abel
blake murphy <blakepm...@verizon.net> wrote:
> i don't think barrooms in buffalo count as 'yuppie.'
I don't think the barrooms in Buffalo accounted for the increase in
price of raw chicken wings. It may have started there, though. Still,
I'll bet they were originally chosen because they were cheap and the
spice boosted the booze sales. I suspect they are no longer free in
Buffalo bars.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Bob Muncie
I was thinking as Dan was... the cornerstone places like Buffalo
restaurants may have caused the yuppie uprising for chicken wings in
general.
Thanks for clarifing my thoughts Dan :-)
But before the yuppies, the wings were cheap enough to make a ton of
them with little cost.
We will soon run out of good things to make that cost little to make.
My current? I won't tell you... I want it to stay cheap.
Bob
Tracy
I live just outside of Boston. Everything is more expensive here.
We can get rack of lamb cheaper at the Restaurant Depot for around 6.00
per pound. We go there maybe every other month. They have huge cuts of
meat at good prices but I just don't have the space so I am stuck with
stupidmarket prices for most things.
Tracy
Tracy
Rob
Are you confused or trying to be funny?
Rob
Bob Muncie
I thought it was a little bit funny.
Lighten up Francis.
Bob
Rob
It was odd - maybe funny to you.
Rob
Zeppo
news:uo8bf5lrc970o6o26...@4ax.com...
They are owned by Safeway. They were a family owned store that grew into a
regional (Southeastern PA) supermarket chain. There stuff was about the
quality and cost of Whole Foods (before there were any in this area) that
Safeway bought. Prior to the sale they were known for their excellent
quality and great customer service. Safeway put an end to all that.
Jon
Zeppo
"Bob Muncie" <bob.m...@gmail.com> wrote in message
news:hd3plo$a9k$1...@news.eternal-september.org...
Depends, sometimes I'm just in the mood for something different. We usually
buy flank and strip steak and Costco, but sometimes I need to pick up
something quick on the way home. I wouldn't buy rib-eye or Strip at the
supermarket, but the flank, flat-iron and skirt or OK.
The Costco I go to is not much out of the way distance-wise, but is near one
of the largest malls in the US, which can make traffic a nightmare during
rush-hour.
Jon
sf
>Prior to the sale they were known for their excellent
>quality and great customer service. Safeway put an end to all that.
That's usually the case when a corporate giant takes over. It's all
about the bottom line.
Bob Muncie
You will not hear me disagree. The flavor, recipe, texture, and mood all
contribute to the purchase choices. The only irritation I have is based
on the rising costs for items that were previously considered "scrap" or
low class. Just like I think we have all heard the history of lobsters,
how they were considered poor people's food, and look what they cost now.
Of course, if I invited others over for fajitas, I would not be buying
the round steak. Some recipes should receive the ingredients that made
them special. And yes, I agree taste and texture should be a major part
of that decision.
I agree with the shopping aspect also. No nearby butcher shop, and
Costco while only about 20 miles away, is a pain to drive to when not on
a midday, non-holiday, Saturday or Sunday. Only two routes to get there,
and neither is light on the traffic.
Bob
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
> Of course, if I invited others over for fajitas, I would not be buying
> the round steak. Some recipes should receive the ingredients that made
> them special. And yes, I agree taste and texture should be a major part
> of that decision.
>
> Bob
I use Chuck for fajitas.
Bob Muncie
> In article <hda8rd$vre$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> Of course, if I invited others over for fajitas, I would not be buying
>> the round steak. Some recipes should receive the ingredients that made
>> them special. And yes, I agree taste and texture should be a major part
>> of that decision.
>
>> Bob
>
> I use Chuck for fajitas.
I probably picked a poor example as I think the marinade is more
important then the actual cut where fajitas are concerned.
Flank or skirt is more traditional, but several other cuts to include
round or chuck will work.
So you got me there...
But I am standing by what I said, and if I were to have guests over, I'd
use flank or skirt. If it is just family, a thin sliced round is what I
normally use.
I must be getting old. A quick peek in the freezer for the beef,and I
have three Chuck-eye steaks, one Chuck-eye roast, one bottom round
roast. And one l.5 lb of burger (round) package. I need to expand my
horizons.
On the plus, I have spare ribs, pork tenderloin, chicken breast, and
boneless thighs, as well as one package of thick cut pork chops that are
looking tasty.
Tomorrow is looking up now.
Bob
Bob
sf
wrote:
>I use Chuck for fajitas.
Interesting use for chuck. I use it for tamales and enchiladas.
sf
wrote:
>Tomorrow is looking up now.
What are you thinking of fixing?
Bob Muncie
> On Mon, 09 Nov 2009 20:11:08 -0500, Bob Muncie <bob.m...@gmail.com>
> wrote:
>
>> Tomorrow is looking up now.
>
> What are you thinking of fixing?
>
I pulled out the 1~1.5" pork chops out. I originally got them as a
family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
I've already eaten, and they were excellent. I had forgotten the last
pack was still there.
I have a ton of fresh spices (I printed a number of $1 off coupons for
McCormicks and updated some of my older spices), and a new box of Panko
bread crumbs. So I am planning on doing a home version of breaded pork
chops in the oven at 425F until they reach 155F. And to go non-standard,
I have some really nice looking Idaho (Michigan) potatoes so I was going
to put a large one, poked with a fork, olive oiled, and rolled in sea
salt in the toaster oven for an hour at 425F. I have a package of
broccoli and cheddar cheese sauce to put on the potato.
First chop will be eaten as cooked, but the second for dinner the
following night, will get sauteed onions and mushrooms with pasta sauce.
I will likely add a slice of two of the baby swiss I recently bought
until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
a finish to the bubbly swiss. I made a similar dish not to long a go
minus the swiss, but it stayed in my memory.
The main thing I love about being able to cook? I can eat like a king
for the same price many in today's market get fast food, or go to a
restaurant for, and I get it for half price.
Bob
sf
wrote:
>The main thing I love about being able to cook? I can eat like a king
>for the same price many in today's market get fast food, or go to a
>restaurant for, and I get it for half price.
Heh! What you said you intended to make sounds delicious, but what I
quoted from you speaks volumes. You've been working way too hard too
long... or doing the single's scene too long, I don't know which.
I'm really glad you've discovered cooking for yourself is satisfying
and economical, but FYI... I don't turn down eating out. That's an
over statement, of course, but you get the gist.
Felice
Doug Freyburger
>
> Depends, sometimes I'm just in the mood for something different. We usually
> buy flank and strip steak and Costco, but sometimes I need to pick up
> something quick on the way home. I wouldn't buy rib-eye or Strip at the
> supermarket, but the flank, flat-iron and skirt or OK.
We buy most of our fresh non-seafood meat at Costco. It trends better
than fresh meat from the local grocery stores. Both of the local
Costcos are easier to get to than the nearest non-seafood butcher shop.
For seafood it currently runs around 50-50 Costco and the nearest
seafood specialty store.
Last time we were at the nearet seafood specialty store they had frozen
farmed alligator meat. It's in my freezer now. My wife is out of town
next week and I'm pondering what recipe to use on it while she's gone.
She will not have certain meats cooked at home while she's in town so
for goat and alligator I have it when she's on travel.
I wonder if alligator meat works to treat it like skirt steak? I've had
gator jerky but so far I have not cooked any gator meat.
> The Costco I go to is not much out of the way distance-wise, but is near one
> of the largest malls in the US, which can make traffic a nightmare during
> rush-hour.
For us the nearest Costco is on an arterial with heavy traffic and it's
not practical to leave its parking lot headed home. We go to the second
closest one except near Christmas. It's near Woodfield Mall, the second
biggest mall in the contiguous 48 states, so traffic in that
neighborhood is so bad Thansgiving to Christmas we put up with the
crappy driveway at the nearest one.
We also live about half way between two Ikeas. We go to the one close
to the mall or the one south of us based on the same seasonal traffic
pattern. Ikea Swedish meatballs are a pretty good based for plenty of
recipes.
Doug Freyburger
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> Of course, if I invited others over for fajitas, I would not be buying
>> the round steak. Some recipes should receive the ingredients that made
>> them special. And yes, I agree taste and texture should be a major part
>> of that decision.
>
He really perfers his name pronouced Carlos with the trilled "R" sound.
;^)
Thin strip sauteed meat works well for tougher more flavorful recipes
but I prefer the slower longer cooked uses like Stroganof.
Rob
You are lucky you only have to cook for one! That grocery bill gets
expensive when you add a family!
Rob
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
Sounds like time for a medieval feast. <g>
Omelet
sf <s...@geemail.com> wrote:
> On Mon, 09 Nov 2009 18:16:13 -0600, Omelet <ompo...@gmail.com>
> wrote:
>
> >I use Chuck for fajitas.
>
> Interesting use for chuck. I use it for tamales and enchiladas.
Anything slow cooked, or hot and fast in the case of chuck eyes. ;-d
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
> I pulled out the 1~1.5" pork chops out. I originally got them as a
> family pack at 6/4.5 lbs. The other two 2 packs (re-packaged at home),
> I've already eaten, and they were excellent. I had forgotten the last
> pack was still there.
>
> I have a ton of fresh spices (I printed a number of $1 off coupons for
> McCormicks and updated some of my older spices), and a new box of Panko
> bread crumbs. So I am planning on doing a home version of breaded pork
> chops in the oven at 425F until they reach 155F. And to go non-standard,
> I have some really nice looking Idaho (Michigan) potatoes so I was going
> to put a large one, poked with a fork, olive oiled, and rolled in sea
> salt in the toaster oven for an hour at 425F. I have a package of
> broccoli and cheddar cheese sauce to put on the potato.
>
> First chop will be eaten as cooked, but the second for dinner the
> following night, will get sauteed onions and mushrooms with pasta sauce.
> I will likely add a slice of two of the baby swiss I recently bought
> until bubbly, than add shredded Parmasan, Asiago, and Ramano cheeses as
> a finish to the bubbly swiss. I made a similar dish not to long a go
> minus the swiss, but it stayed in my memory.
That all sounds wonderful!
>
> The main thing I love about being able to cook? I can eat like a king
> for the same price many in today's market get fast food, or go to a
> restaurant for, and I get it for half price.
>
>
> Bob
Indeed. <g>
Omelet
Doug Freyburger <dfre...@yahoo.com> wrote:
> Omelet wrote:
> > Bob Muncie <bob.m...@gmail.com> wrote:
> >
> >> Of course, if I invited others over for fajitas, I would not be buying
> >> the round steak. Some recipes should receive the ingredients that made
> >> them special. And yes, I agree taste and texture should be a major part
> >> of that decision.
> >
> > I use Chuck for fajitas.
>
> He really perfers his name pronouced Carlos with the trilled "R" sound.
> ;^)
Thought it was "Raoul"? ;-)
>
> Thin strip sauteed meat works well for tougher more flavorful recipes
> but I prefer the slower longer cooked uses like Stroganof.
Stroganof is always good!
So are fajita strips slow cooked in the BBQ...
Bob Muncie
> In article <hdc7bg$ek6$1...@news.eternal-september.org>,
> Doug Freyburger <dfre...@yahoo.com> wrote:
>
>> Omelet wrote:
>>> Bob Muncie <bob.m...@gmail.com> wrote:
>>>
>>>> Of course, if I invited others over for fajitas, I would not be buying
>>>> the round steak. Some recipes should receive the ingredients that made
>>>> them special. And yes, I agree taste and texture should be a major part
>>>> of that decision.
>>> I use Chuck for fajitas.
>> He really perfers his name pronouced Carlos with the trilled "R" sound.
>> ;^)
>
> Thought it was "Raoul"? ;-)
>
>> Thin strip sauteed meat works well for tougher more flavorful recipes
>> but I prefer the slower longer cooked uses like Stroganof.
>
> Stroganof is always good!
>
> So are fajita strips slow cooked in the BBQ...
You made me snort :-)... tanks for that.
Bob
Bob Muncie
Damn.. thought I already KFd you... my bad. Consider yourself somewhere
else now.
Bob
Bob Muncie
> In article <hdaej9$jcr$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
>> boneless thighs, as well as one package of thick cut pork chops that are
>> looking tasty.
>>
>> Tomorrow is looking up now.
>>
>> Bob
>
> Sounds like time for a medieval feast. <g>
You give me a second smile today. The last medieval feast I had was
actually in the DFW area for a work function.
The food wasn't "great", but the beer helped to make the festivities a
memorable one.
Bob
Bob Muncie
I don't know where this post came from, but it wasn't from me.
Looking at the header, it sure looks like it, but it wasn't me.
Bob
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
Welcome. ;-) Not sure everyone is familiar with that movie...
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
Mmmm... but I prefer honey mead!
Omelet
Bob Muncie <bob.m...@gmail.com> wrote:
Oops.
Bob Muncie
> In article <hdd3pk$69d$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> Omelet wrote:
>>> In article <hdaej9$jcr$1...@news.eternal-september.org>,
>>> Bob Muncie <bob.m...@gmail.com> wrote:
>>>
>>>> On the plus, I have spare ribs, pork tenderloin, chicken breast, and
>>>> boneless thighs, as well as one package of thick cut pork chops that are
>>>> looking tasty.
>>>>
>>>> Tomorrow is looking up now.
>>>>
>>>> Bob
>>> Sounds like time for a medieval feast. <g>
>> You give me a second smile today. The last medieval feast I had was
>> actually in the DFW area for a work function.
>>
>> The food wasn't "great", but the beer helped to make the festivities a
>> memorable one.
>>
>> Bob
>
> Mmmm... but I prefer honey mead!
I'd be willing to try it, but I think conventional liquids mixed with
diet soda would be something I like more ;-)
i think mead from the recipes I have read would be sweeter than I'd like.
Bob
Dan Abel
Bob Muncie <bob.m...@gmail.com> wrote:
> Omelet wrote:
> > In article <hdd3pk$69d$1...@news.eternal-september.org>,
> > Bob Muncie <bob.m...@gmail.com> wrote:
> >> The food wasn't "great", but the beer helped to make the festivities a
> >> memorable one.
> > Mmmm... but I prefer honey mead!
>
> I'd be willing to try it, but I think conventional liquids mixed with
> diet soda would be something I like more ;-)
>
> i think mead from the recipes I have read would be sweeter than I'd like.
The alcohol is made by fermentation of sugar (in this case, honey).
Depending on the recipe, some or all of the sugar will be converted to
alcohol.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Bob Muncie
I can't complain about the logic, and since I haven't tried it, I will
defer to your wisdom.
Just sounded to sweet to be true :-)
Bob
Doug Freyburger
> Bob Muncie <bob.m...@gmail.com> wrote:
>> Omelet wrote:
>
>> > Mmmm... but I prefer honey mead!
As does Odin.
>> i think mead from the recipes I have read would be sweeter than I'd like.
A number of the commercial brands are sweeter than I like.
> The alcohol is made by fermentation of sugar (in this case, honey).
> Depending on the recipe, some or all of the sugar will be converted to
> alcohol.
For my home brew mead I target dry as well as alcohol content almost as
low as beer. Several of the mead home brewers I know target dry and
alcohol content over 10% to be as strong as wine.
But home brew varies by brewer and batch. I've had sweet home brew mead
and even sparkling mead.
Dry red wines are made from sweet grape juice. Sweet white wines are
made from sweet grape juice. How dry it turns out should be controlled
by the brewer.
Ravenlynne
> Dan Abel wrote:
> > Bob Muncie <bob.m...@gmail.com> wrote:
> >> Omelet wrote:
> >
> >> > Mmmm... but I prefer honey mead!
>
> As does Odin.
>
> >> i think mead from the recipes I have read would be sweeter than
> I'd like.
>
> A number of the commercial brands are sweeter than I like.
>
> > The alcohol is made by fermentation of sugar (in this case, honey).
> > Depending on the recipe, some or all of the sugar will be converted
> > to alcohol.
>
> For my home brew mead I target dry as well as alcohol content almost
> as low as beer. Several of the mead home brewers I know target dry
> and alcohol content over 10% to be as strong as wine.
>
Being a SCAdian, I've had a lot of home brewed mead and Yum!
--
Bob Muncie
reflects your good taste, and high percentage of alcohol, that was not
too sweet :-)
Bob
Ravenlynne
I don't make it, I've just had a lot of it. Sorry....
--
Doug Freyburger
Alcohol level is determined to starting amount of sugar. Sweetness is
determined by ending amount of sugar. If you let the fermentation
continue until it runs out of sugar you get dry and less alcohol. If
you let fermentation continue until the alcohol kills the yeast you get
sweet and more alcohol. That's the principle.
I use the basic instructions for Mr Beer so the method I use is what's
written in that manual.
For two gallons of mead-like-stuff I use about a quart of
honey-like-stuff. Honey, maple syrup, sorghum all have about the same
amount of sugar by volume so they all make a similar brew. Real mead is
only made from honey, yeast and water like real beer is only made from
barley, yeast, water and hops. My result is dry and lower alcohol.
Use about two quarts of honey to two gallons of mead and the alcohol
kills the yeast before the sugar runs out. It comes out slightly sweet.
Bob Muncie
Thanks for the info Doug. I'm adding "making mead" to the list of things
I'd like to try.
Bob