Steak fried rice is so delicious and filled with protein and other healthy ingredients, particularly animal fats in the form of eggs and beef tallow. I like to use tougher (cheaper) cuts of beef that I obtain from small grass-fed operations rather than the factory farm stuff, yuk! Fried rice, is a pretty simple dish and it can be made with just about any protein, or none at all.
Read MoreParmesan broth is a rather unique ingredient, have you ever made it or known anyone else who made it? Yes, exactly, it’s not that common. However, if you hate wasting food and want to make a unique flavoring agent for soups sauces etc, parmesan broth is your new friend.
Read MoreThe Protein to Energy (PE) diet, popularized by Ted Naiman, emphasizes the pivotal role of protein in the diet for optimizing body composition and overall health. This approach prioritizes consuming adequate protein to support muscle growth and repair, while minimizing excessive carbohydrate and fat intake.
Read MoreReverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach.
Read MoreSpanish Basque cheesecake is a heavenly creation that exemplifies the virtues of simplicity and indulgence. With its burnished, caramelized top and velvety, custard-like center, this cheesecake is a testament to the power of minimalism.
Read MoreAmerican Grass Fed Beef Undercut By Foreign Competition Due To Obama COOL Law. The Grass-fed beef scam. Share of this market was 60% for US Cattle Farmers now 15% due to this law and cheap competition. Read-SCAM ! Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues.
Read MoreI recently made a delicious Thai soup with beef and noodles, reminiscent of ramen but not the same. The first step is to make the broth, usually, a ramen broth has pork bones, but this one was made using beef bones I bought at a local farm.
Read MoreThe service was a hit, and all guests really seemed to enjoy the meal last Thursday. The sides were amazing, my stuffing was a big hit, even with my wife who thinks stuffing is stupid. I had roasted potatoes instead of mashed but I say mashed is better! The gravy was spot on, super tasty with a wonderful “sagey” aftertaste and perfect consistency.
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