What Are You Eating?

Chuck has good beefy flavor...
 
I use it for pretty much everything.
Big chunks browned and braised.. Especially good for a big, beefy no beans chili.
Chuck, onions, dried chilies and a bit of spice...
Like the 2" thick chuck for that.
 
BLT with the first heirloom of the season.
Added Walla Walla sweet onion, hard boiled egg and aged white cheddar cheese. Realized I was out of mayo and didn’t feel like going to the store, so I used Caesar dressing. Pretty darn good.
SF

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albula said:
I love fresh corn on the cob and enjoy it numerous times every week while it is in season. I have often wondered why some days it was decidedly better and more tender than others and realized that it wasn't the corn but the way I cooked it putting the ears in a big pot and getting the water boiling for some undetermined amount of time depending on the other dinner prep occurring. While diving down an inner tube rabbit hole I read of a method that takes all the guess work out of the process and makes the best corn ever. Some may already cook corn this way but in case you don't give it a try. You won't be disappointed. Just put the shucked ears in a large pot of COLD water and place it on high heat uncovered. When the water temp reaches 180, steaming a bit but definitely not boiling, turn off the heat and cover the pot. Allow the corn to remain in the pot for at least 10 minutes and up to 30 minutes before taking it out. Gives you a pretty large time window to get everything else prepared and the corn is perfect every time. Think I'll enjoy a couple ears left over from last night with a salad for lunch today. Can't wait. 🥰
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Recipe for perfect corn on the cob: Add 1/4" of cold water to frying pan that has a lid. Place on stove, turn on burner. Go out to garden and pick fresh ears of corn, husk, and take back to kitchen. Place ears in the now boiling water, place lid on pan, set timer for 3 minutes. No more than 3 minutes, maybe even as little as 2 minutes, but I always do 3 minutes. When timer goes off, remove cobs of corn from the water, perfectly steamed. Slather the cob through the butter dish - who the hell says the butter "must" remain in a cubed shape and not have corn cob divits in it? Put that corn on your dinner plate and salt to taste. Yum! Perfect!
 
Salmo_g said:
Recipe for perfect corn on the cob: Add 1/4" of cold water to frying pan that has a lid. Place on stove, turn on burner. Go out to garden and pick fresh ears of corn, husk, and take back to kitchen. Place ears in the now boiling water, place lid on pan, set timer for 3 minutes. No more than 3 minutes, maybe even as little as 2 minutes, but I always do 3 minutes. When timer goes off, remove cobs of corn from the water, perfectly steamed. Slather the cob through the butter dish - who the hell says the butter "must" remain in a cubed shape and not have corn cob divits in it? Put that corn on your dinner plate and salt to taste. Yum! Perfect!
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Back when I could chase chukar and huns along the breaks of the Snake River, one of my favorite parts of that early season hunt was sneaking into Brown's corn field and eating it raw. Talk about sweet (would have been better with butter and I completely agree with you about leaving divits in the butter cube).
 
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