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Tyler
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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 Posted: Thu Sep 08, 2011 8:34 am Post subject: |
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Very nice Tyler. Where did you find the pasta?
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Tyler
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| Posted: Thu Sep 08, 2011 10:15 am Post subject: |
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| Chef Lefty wrote: | | Very nice Tyler. Where did you find the pasta? |
Kelle got it at Specs!
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toyakornottoyak
Flour Bluffian in training
Joined: 21 Jul 2011
Posts: 282
Location: Smack in the middle of the Bluff
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| Posted: Thu Sep 08, 2011 12:36 pm Post subject: |
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That looks insane! Muy Bueno!
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rawlbay
Member White Shrimper Boot Club
Joined: 17 Jun 2007
Posts: 984
Location: Padre Island
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| Posted: Thu Sep 08, 2011 12:43 pm Post subject: |
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Well, was it any good or not!?
How much does a lobster cost locally anyway? I know they have the price on the tank at HEB, but it is per pound. Usually 18.99 IIRC. No idea what one of those guys weighs. Pound and a half average maybe? Any heavier and I'll stick to dry aged beef! |
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Tyler
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| Posted: Thu Sep 08, 2011 1:23 pm Post subject: |
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Yeah she bought three to 1.8lbs. I think it was 64 bucks for three of them. Still cheaper than going to a fancy restaurant. It was good!
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topdog15
Full Grown Flour Bluffian
Joined: 14 Jun 2006
Posts: 4566
Location: Flour Bluff
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| Posted: Thu Sep 08, 2011 1:43 pm Post subject: |
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Looks delicious. Tell mom Happy B-day for me.
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Thu Sep 08, 2011 6:41 pm Post subject: |
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| rawlbay wrote: | | Any heavier and I'll stick to dry aged beef! |
RB, do you purchase already aged, or do you DIY? I've been debating the possibility of experimenting.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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rawlbay
Member White Shrimper Boot Club
Joined: 17 Jun 2007
Posts: 984
Location: Padre Island
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| Posted: Fri Sep 09, 2011 9:43 am Post subject: |
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I have done the 3 days in the fridge while changing out the paper towels thing on some nice thick porterhouses and also a rib roast. Better than nothing, but not like getting the real deal, IMO. But I haven't found any "aged" stuff at HEB that blew my mind, either.
I haven't experimented beyond that. What did you have in mind? |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Fri Sep 09, 2011 12:08 pm Post subject: |
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| rawlbay wrote: | I have done the 3 days in the fridge while changing out the paper towels thing on some nice thick porterhouses and also a rib roast. Better than nothing, but not like getting the real deal, IMO. But I haven't found any "aged" stuff at HEB that blew my mind, either.
I haven't experimented beyond that. What did you have in mind? |
This outfit claims to have the system that's the bees knees when it comes to dry aging at home. Just not so sure if I want to pull the trigger.
http://www.drybagsteak.com/
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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rawlbay
Member White Shrimper Boot Club
Joined: 17 Jun 2007
Posts: 984
Location: Padre Island
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| Posted: Fri Sep 09, 2011 3:10 pm Post subject: |
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Interesting. I was skeptical at first - looked like wet aging. But I saw some videos on youtube and the subprimal was certainly shrinking over time. That moisture had to go somewhere, so I guess it is not just wet aging.
Too bad the foodsaver won't work. Last thing I need is another cooking appliance/utensil of some sort. I did see a video where they made a foodsaver work, but it is not my model.
I will probably try it anyway. |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Wed Oct 05, 2011 8:37 am Post subject: |
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thats what I want for my birthday dinner. yum
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Tyler
Site Admin
Joined: 06 Mar 2006
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| Posted: Wed Oct 05, 2011 8:58 am Post subject: |
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| ironmanstan wrote: | | thats what I want for my birthday dinner. yum |
Except you want yours fried! 
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Wed Oct 19, 2011 6:49 pm Post subject: |
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| Tyler wrote: | | Yeah she bought three to 1.8lbs. I think it was 64 bucks for three of them. Still cheaper than going to a fancy restaurant. It was good! |
HEB Lobster tank fully stocked this evening. Price per pound just below 12 bucks. There seemed to be some monsters in there. Going to monitor the tank for the next couple of weeks to see how they disappear. Should be a good indication of how the Bluff economy is doing these days. 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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