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I got a small wiener........... :-(

with regards to package....those 11 & 12's are not a good thing when speaking about tube steak.

about 6 hours ago
fourunder in New Jersey

I got a small wiener........... :-(

That's disappointing to hear.....Hot Dog Vendors should always serve big wieners...especially to guys with small ones.

about 6 hours ago
fourunder in New Jersey
2

Cracker Barrel's "Wholesome Fixin's" menu

Nice post...I find it incredibly hard to get into the Mt. Arlington location whenever I pass on the way home when I'm out that way. It goes to show you many like the place...especially travelers.

My Pescetarian friend enjoys the Catfish too....I don't get to a Cracker Barrel too often, so when I do...it's still going to be the Chicken Fried Steak and Potato & Cheese Casserole...Unfortunately, I don't like Catish.,...:)

1 day ago
fourunder in Chains
1

bavette - what cut is this?

Chuck and Bottom sirloin are from opposite ends....no?

Callahan's Hot Dogs

Don't forget the Yoo-Hoo and Beer.

Aug 26, 2014
fourunder in New Jersey

A Question About Stirring Martinis

Until Sean Connery made the famous line in the James bond film....all Martinis were stirred.

As for dilution...ice first or not....30 seconds on ice is 30 seconds. Adding in ice after on top of the liquor is for 30 seconds is still only 30 seconds. It's really only semantics to me. The only thing that would create more dilution of melted ice...would be the type of ice used. Large solid cubes would not create many shards of ice.

Aug 26, 2014
fourunder in Spirits

What do you serve people when you invite them over after dinner?

Alcohol, Nuts and Cheese......coffee, tea and cookies for those who do not imbibe

Aug 26, 2014
fourunder in General Topics

A Question About Stirring Martinis

I started tending bar in the family business over 40 years ago, and continued later by being a corporate trainer for one of the most successful Restaurant Groups nationally....

#3....ice first.

Aug 25, 2014
fourunder in Spirits

Roasting joint for Chilli?

It could be a general term, e.g., Roast a joint(Steamship)... or a more specific cut, e.g., Roast a small joint or Silver Tip.

I would surmise in English Cookery, *Joint* references are for the hindquarter.

Aug 25, 2014
fourunder in Home Cooking

Roasting joint for Chilli?

On our side of the pond, The rear leg is the Steamship. It comprises of the Top Round, Eye Round and Bottom Round...the Sirloin Tip/Silver Tip is at the top of the Bottom Round at the Joint and is often removed. The top of the bottom round is also where the Knuckle/Beef Knuckle and Silver Tip comes from as I understand it surrounding the joint.

Aug 25, 2014
fourunder in Home Cooking

Roasting joint for Chilli?

I could be wrong, but my recollection from discussing with others on the other side of the pond is that a Roasting Joint is what we consider Bottom Sirloin...or more specifically, the Knuckle Joint.

It's fine for a Chili recipe, and according to the following, is recommended for a Dallas, Texas favorite.

http://cravedfw.com/2013/02/08/the-hu...

Aug 25, 2014
fourunder in Home Cooking

Crystal Springs Resort Vernon

Apparently, this is not the type of place the OP is looking for, given that she has not acknowledged it in any of the threads she's started looking for suggestions. She's indicated she's looking for steaks, and or seafood.

Aug 25, 2014
fourunder in New Jersey

Top Round Roast - CI Slow Roast Method Advice

I rest in the oven...so it stays warm and does not cool below 120-125. Even when I rest outside the oven, it still is warm to touch I don't even bother with foil, I simply place a large stainless steel bowl over it and cover with a large bath towel. To heat it to a more pleasant serving temperature, A
quick 5-10 minute blast at 450 or under the broiler(monitored)for a couple of minutes on each side is all you need. No rest after is needed.

Aug 23, 2014
fourunder in Home Cooking

Top Round Roast - CI Slow Roast Method Advice

130 is not too high for Medium-Rare....however I would note the following:

I'm pretty sure CI stands by their findings and they were the ones who inspired me to use the low and slow method to begin with many years ago...however, I have rarely experienced more than a 5-7* bump during the holding period and carryover effect at 225*. I've roasted so many meats and really don't need the temperature probe but only to check at the end from my consistent results from the past....but I certainly would recommend using one for most...and for you to ensure the meat temperature is consistent throughout.

With regards to temperature, again, I would note that the temperature hitting target is dependent on the size and shape...and I don't know what the CI review used as an example. My best guestimate without a picture of the actual roast you are preparing would be to expect 3-3.5 hour roasting and allow for a longer rest. Others who have followed my advice for the longer two hour rest have come to find it does aid in the overall tenderness in the meat. I personally find Top Round to be a little tough and chewy when undercooked, especially if sliced at anything thicker than 1/4 inch. I also find it to be more well received and better at the higher end of the Medium-Rare Scale....125-135*. To me, 115 is Rare, and most professional kitchens would feel the same. I would a 3.5 inch thick roast to at least 125, then reduce the oven to 140....essentially, you end the cooking process when you reduce the heat....and at140*, it cannot cook over that target, as it is really only a warm setting. I've held roasts for over 3 hours with the meat still maintaining the target temps finished @ 130-135 for all the similar roasts like you are making.

In the chuck roast thread, I roasted a 7-Blade for 5 hours and held it for 2....it was one of the top 5 roasts I have ever made, including my Holiday Standing Rib Roasts. It's far easier to get a better result by finishing your roast early and holding it, rather than not allowing enough time to hit temperature and complete the holding/carryover process. By continuing to 125+ with the heat still on ensures you will reach the 130 mark....and believe me, it's very hart to tell the differences between 130, 133 or 135, so you need not be so precise.

Aug 23, 2014
fourunder in Home Cooking

Leftover Jalapeno Yogurt Dip - now what?

Use it to marinate meat...then grill.

Aug 23, 2014
fourunder in Home Cooking
2

Top Round Roast - CI Slow Roast Method Advice

Btw...with regards to a rack, you can use any of the following to achieve the same effect.

* use V rack if you have one for roasting your Turkey

* Create some crumbles balls of aluminum foil to elevate.

* Use a combination of onions, carrots and celery as a base.

The added benefit of using the vegetables is it will contribute to a nice gravy should you desire to make one. You can also add them underneath any type of rack you use.

Aug 23, 2014
fourunder in Home Cooking
1

Top Round Roast - CI Slow Roast Method Advice

First, you should know that roasting beef is no different than roasting any other meat or Beef cut. It just takes a certain amount of time at a certain temperature. What's more important to consider is the size and shape of the roast, not simply the weight. To make it more understandable, if you have two roasts that weight the same...a flat 2-3 inch thick roast will reach desired target temperature sooner than a 5-8 inch larger and rounder shaped roast. If your roast is more similar to the latter, I would suggest you cut the roast in half. The benefit of doing so is you can reduce cooking time and also make the meat easier for slicing more uniform pieces for better presentation. 3-4 little slices are more attractive on a plate than one large pieces or two haphazardly cut pieces. You can also have two different temperatures with two separate roasts.

Here are a few threads with pictures so you can see what your results would be like and to give you some references.

http://chowhound.chow.com/topics/757268

http://chowhound.chow.com/topics/880991

If you decide to keep it whole, follow the steps for a Prime Rib Roast.

http://chowhound.chow.com/topics/824994

My recommendation is to plan 5-6 hours overall. You roast the meat until it hit your target temperature. Then you reduce the oven down to 140-170* to hold the roast and let the meat continue to tenderize and redistribute the juices within for 2 hours. The meat will be sufficiently warm for serving

I'm not really up on what CI is recommending these days, but general low temperature roasting is anywhere from 170-250*.

Aug 22, 2014
fourunder in Home Cooking
1

your thoughts on this dry rub for shell steaks?

Garlic, whether fresh, granulated or powder...becomes bitter when it burns. I would not use it excessively, but it does add to the mix overall.

In general, I'm not a big fan of overly thought concoctions, e.g. Montreal Seasoning. I like to taste the beef myself with nothing more than Salt and Fresh Cracked Pepper Char from the grill.

Aug 20, 2014
fourunder in Home Cooking

Historic Taverns in NJ

I had friends who worked there and they said they could sometimes see her image and hear her laughing. No one liked to go into the basement alone.

Aug 19, 2014
fourunder in New Jersey

leftover beef tenderloin, nicely cooked

how about a nice Asian inspired Salad....or a rice Bowl with vegetables.

Aug 19, 2014
fourunder in Home Cooking

Historic Taverns in NJ

If you go...ask about the little girl ghost running about.

Aug 19, 2014
fourunder in New Jersey

What makes you sick or react that you love?

Ice cream....

Aug 19, 2014
fourunder in General Topics
1

Historic Taverns in NJ

Aug 19, 2014
fourunder in New Jersey

$18.45

Quite frankly, I don't understand all the complaints with relation to quality, value, price and weight. Some complain and haven't even been there for years...when the price was less and possibly bigger in size.

The simple truth is cost of business keep going up...and in turn, prices go up for the products to cover those costs. i have not experienced any of the issues or concerns noted by other.

Given the fact a crap Burger costs the same...for the same weight with much less effort...I think the Pastrami is a bargain and more enjoyable.

Aug 17, 2014
fourunder in Manhattan
1

Federal Discrimination suit filed against David Burke

There actually are provisions for protection for religious observance...but I find it incredible that a busy restaurant group would hire 50 employees who they would grant and allow them to leave for a few hours for prayer during the busiest times for preparation or service during open hours.

Aug 17, 2014
fourunder in Food Media & News

Help, can anyone identify what this pan is for?

I don't want to disagree with anyone with an opinion on the OP's query....

however, i will point out that just because a person describes something to be sold on eBay with a nice story, or not....the reliability of the description is often suspect, at best, on vintage items.

The OP's picture clearly shows it is an insert piece, with a top and bottom missing.

A search for * Steamer Insert Pan * and images shows many similar items, but not with the star pattern....shallow, formed outer edges (Insert) and handles.

https://www.google.com/search?q=steam...

Aug 17, 2014
fourunder in Cookware

Help, can anyone identify what this pan is for?

Probably for steaming items on a plate or in a bowl, intended to be served in/on, e.g., Chawan Mushi or Fish.

Aug 17, 2014
fourunder in Cookware

Are Country style ribs the same as pork shoulder, or what are they?

Sorry, but the butcher is wrong about the cuts...depending on where your reside regionally

Aug 17, 2014
fourunder in General Topics

Federal Discrimination suit filed against David Burke

The case should be dismissed. You work in restaurants, you work weekends and holidays. I'm sure there are Jewish employees working on their Sabbath Day....

thankgiving bergen county

I was trying to be polite...how about Chengdu 23 is not going to provide a * traditional * Thanksgiving feel....nor Turkey, for that matter.

Aug 17, 2014
fourunder in New Jersey