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smoke coming out of the Kitchen Aid Mixer

Just last week my Sister-In-Law was mixing a batch of bakers bread dough that called for high gluten flour to be initially mixed on low and then medium. Shortly after moving up to medium it got hot and there was a burning smell coming out of the mixer. They had to let it rest and finish it on low.

This was a 6 qt Kitchen Aid professional 600 which is supposed to be their heavy duty mixer. Just over warranty. With sales tax they basically threw close to $500 out the window. Professional P.O.S. is what it is.

If bread is your thing, save up and buy a quality mixer. Lots of good info on Chow regarding different brands.

about 22 hours ago
Tom34 in Cookware

Grassfed beef taste test

Yeah, same for crabs.

2 days ago
Tom34 in General Topics

Grassfed beef taste test

What cracks me up is that when people catch a fish, the pole is given a quick jerk to make the hook puncture the flesh and bone in the fishes mouth, then as the wild fish tries to get away, its reeled in and the hook tears at the fishes mouth or at its throat and stomach if the hook is swallowed. Finally after fighting for its life in excruciating pain, its landed and thrown in a cooler where it chokes to death for up to an hour.

Nobody seems to care about that though. Sucks not to be warm and fuzzy.

2 days ago
Tom34 in General Topics

Grassfed beef taste test

Hey Kaleo,

Appreciate your input as always. I have a friend who is an old school butcher who has close to 50 years experience butchering domestic, wild and exotic animals. For years he has been supplying the finest meat products to some of the best restaurants in a 3 state area. He is on a first name bases with all the best independent small ranchers in our region. Even given all his experience and contacts, he readily admits that even when he old school dry ages it on the bone hanging on a hook he can't guarantee total satisfaction with grass finished beef. He sites all the variables you did and then some. Seems there is real world hands on professional experience and then there is internet agenda driven hype.

On the other hand, with one phone call to NYC he can have an entire side of the highest tier prime grade beef brought in, dry age it and guarantee juicy tender melt in the mouth beef with no off flavors.

Years back our local Rest. Depot used to sell Certified Hereford beef sub primals. I found them to be a little leaner & have a stronger flavor that was similar to grass finished but without the "Chew" & "sour notes".

Dec 23, 2014
Tom34 in General Topics

Is Five Guys Really the Best Fast-Food Chain?

I am hoarding strip loin fat for rendering as we speak.

Dec 22, 2014
Tom34 in Features

Grassfed beef taste test

Honestly MCF, Kaleo is a pretty respect Hound, especially in the small wares department. Helped steer me in the right direction several times. The fact that he brings real world experience & practically to beef production discussions is a bonus & good reason to engage him for knowledge. If GM's Board had listened to the folks making the cars instead of just their execs touting stats, statics & studies they may not have gone bankrupt.

Dec 22, 2014
Tom34 in General Topics

Grassfed beef taste test

I think your one of the few who stayed on topic, "FLAVOR", specifically what "you" like.

As far as steaks/roasts go I prefer grain finished. Consistent flavor, tender and I have had a lot of fun dry aging.

To me burger is unique because the toughness is removed from the equation and if you grind your own you can have a lot of fun experimenting with different flavor profiles.

Dec 22, 2014
Tom34 in General Topics

Grassfed beef taste test

I think its a pretty accepted fact that most studies are influences by their funding source which includes non profits.

Dec 22, 2014
Tom34 in General Topics

Grassfed beef taste test

Thats the power of the internet, it makes experts out of everyone. Just look at the guy who invented it :-)

Dec 22, 2014
Tom34 in General Topics

Grassfed beef taste test

And thats half the problem, unlike Hounds, most consumers are not informed about a great many food products. In the case of beef, a host of misleading marketing terms are being used.

Then there is also the producers own interpretation of what is a grain product and what is not. One such example is distillery by-products. Some consider them grain and won't use them & others claim they are no longer a true grain product and they use them. Thats just one example and there is little in the way of Gov regulations.

Bottom line you and GH are both right in that consumers need to become informed and know what questions to ask and really investigate producers / retailers reputations.

In my neck of the woods we have a lot of Amish markets claiming pastured grass fed and so on yet their dumpsters are filled with empty cases displaying a packers name and usually "standard" grade which just happens to have a marbling appearance consistent with grass finished. Its really a shame.

Dec 21, 2014
Tom34 in General Topics

Different types of beef

As many hounds have pointed out there can be considerable quality differences within each of the choices you listed. I am not a fan of ordering beef. The only way I buy it is if I see it or a butcher friend hand selects it. Been burned too many times. When I say burned, I mean the beef was good but not good enough to justify the premium cost.

IMHO the very best of the USDA prime grade that is hand selected from hanging beef and dry aged is pretty hard to beat.

Boxed beef prime can be excellent but I have to see it before I buy it because there can be a huge variation in marbling.

To me top choice is the best value. Its widely available and can be seen prior to purchase in most cases. Often times it is as good as bottom prime. Most of the sub primals I buy and dry age are from this category.

The other choices I rarely mess with. Too many variables and a lot of questionable marketing practices and in my neck of the woods almost always have to buy sight unseen.

Dec 20, 2014
Tom34 in General Topics

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

I think that as the years pass these elitists become dated and obscure and the only way to get the spotlight back on them is just such a publicity stunt. Pretty pathetic on many fronts but most glaring is just how out of touch with reality they are.

Dec 19, 2014
Tom34 in Food Media & News

Food For The Afterlife

Barbecue if its down?

Dec 19, 2014
Tom34 in General Topics

Food For The Afterlife

Sounds like WWII rations.

Dec 19, 2014
Tom34 in General Topics

What brand of poultry to you buy from Publix, Win-Dixie, or Sweet Bay?

I don't even begin to defend all our food practices in the US but we do manage to feed 300 million people in the US and a good % of the rest of the world and at a pretty fair price I might add.

Dec 19, 2014
Tom34 in Florida

Grassfed beef taste test

Definitely can't compare grass finished to grain finished as stated above, different flavor profiles.

To be fair though to grain finished GB, boxed beef doesn't afford much in the way of trimmings and most of what is sold at supermarkets is pre-ground at the plant. Basically a blend of very lean imported coarse ground mixed with low quality steer/heifer/cow meat, vacuum sealed in chubs and sent to the supermarkets. As many have said, it doesn't even smell like meat and in fact it has little if any smell and even less flavor.

Fresh ground grain finished on the other hand, while not as strong as grass finished, smells like beef and tastes like beef and can be outstanding with the right blends.

Dec 19, 2014
Tom34 in General Topics

Grassfed beef taste test

TTBOMK, there is no legal requirement that a beef product marketed as "grass-fed" be entirely grass fed and not fattened up with grain.

Dec 19, 2014
Tom34 in General Topics

Grassfed beef taste test

Virtually all cattle are grass fed. Most of the terminology being tossed around these days is utter B.S. Its what they are fed or not fed prior to slaughter that will influence flavor.

Grain/corn FINISHED cattle have more fat marbling and a milder flavor. Flavor is very consistent because the feed before slaughter is very consistent at the feedlot. Time to reach slaughter weight is shorter than grass finished which combined with economy of scale makes feedlot beef cheaper than grass finished.

Grass FINISHED cattle have less fat marbling and a stronger flavor. Flavor is not as consistent as different grasses/weeds at different maturities at different times of the year impart different flavors. Because it takes longer to reach slaughter weight and grass finished operations are typically small scale, true grass FINISHED beef is significantly more expensive. High quality grass finished beef from ranchers who have spent decades working on genetics & isolating feed variables can easily cost 2x more.

Dec 19, 2014
Tom34 in General Topics
1

Philly Food For The Afterlife

2nd Nick's roast beef ......hell why your at it you can drop the whole 50 lb prime round in there :-)

Dec 17, 2014
Tom34 in Philadelphia
1

Declining quality at Costco?

Ever try that already popped in the big bags at RD?

Dec 17, 2014
Tom34 in Chains

Rib eye roast - Moist on cutting board dry on plate

I grew up with 350 but switched to low and slow 225 - 250. Less shock to the meat, better moisture retention, more even cooking from edge to center & little if any temp rise while resting. Since I always plan a roast, the extra time is not an issue.

Dec 17, 2014
Tom34 in Home Cooking
1

Rib eye roast - Moist on cutting board dry on plate

Yeah the only thing I tent are shoulders for pulled pork but thats for several hours in a cooler for a different intended outcome.

Dec 17, 2014
Tom34 in Home Cooking

Arby's, just how is their roast beef made?

Nicks is about double that but worth every penny.

Dec 17, 2014
Tom34 in Chains

Rib eye roast - Moist on cutting board dry on plate

Thats what is so nice about the low slow cook, very little temp rise (couple degrees)after pulled from the oven.

Dec 17, 2014
Tom34 in Home Cooking

Rib eye roast - Moist on cutting board dry on plate

Agree 100% with the rest period but your low slow is just as important. People really need to try it. Because my pork chops were only 1 1/4 inch thick I did not have the guts to reverse sear last week but I finished at 225 degrees to 140 and they were phenomenal and only a 2 degree rise out of the oven. I think they were juicier than deep fried which really says something.

Dec 16, 2014
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

I am sure AC will get back to you with a use but what I found is that low temp roasting is great for juicy tender meat but not so good for pan drippings to make gravy.

Chopped up bark, S/P, hand full of chopped up carrot, onion, celery & a few pieces of chopped up fresh garlic, simmering/reducing in a stock pot with a little red wine near the end makes outstanding gravy base. Chill, skim fat & freeze in ice cube trays, bag the cubes and use as needed.

Dec 16, 2014
Tom34 in Home Cooking

A tribute of sorts to A-1 steak sauce, perhaps the worst steak sauce ever.

I am not a fan of re-heated steak either but I also don't like A-1 or anything remotely like it.

As long as it was cooked Rare or M/R, I allow it to come to room temp, thin slice and eat. Not as good as the 1st night naturally, but not bad.

Dec 16, 2014
Tom34 in General Topics

Arby's, just how is their roast beef made?

We are lucky in Philly we have Nick's Roast Beef. They actually bring in hanging USDA Prime Grade Rounds and each sandwich contains 1/4 lb.

Dec 16, 2014
Tom34 in Chains

Arby's, just how is their roast beef made?

I am sure your right I just don't think it or chemical tenderizers are necessary with roast beef.

Dec 16, 2014
Tom34 in Chains

Arby's, just how is their roast beef made?

I am not sure how pills come into this. I like some processed products including shellfish flavored Pollock.

I am just not into meat glue roast beef. Its easy to make the real thing & I know of countless places that do and they are not much more expensive.

Dec 15, 2014
Tom34 in Chains