Lanx
<Prior Amod>
yea that looks greatso like
Amazon product ASIN B07HKZBMZ9
or do you have a different suggestion? Also its really annoying that I can't see amazon links lol
yea that looks greatso like
Amazon product ASIN B07HKZBMZ9
or do you have a different suggestion? Also its really annoying that I can't see amazon links lol
Also its really annoying that I can't see amazon links lol
You really have to temper the damn thing yourself?yea that looks great
it comes pre-seasoned alreadyYou really have to temper the damn thing yourself?
I'm starting to wonder if I'm just better off with a cheap flat bottomed cast iron one from the grocery store. How often do you have to use a wok to justify all that trouble?
So for carbon steel 'pre-seasoned' means already tempered?it comes pre-seasoned already
wok is my main cookware 5 out of 7days a week
idk what you mean by tempering, if your referring to having to bond oil to the carbon steel for a slick/non stick surface thats seasoningSo for carbon steel 'pre-seasoned' means already tempered?
Where did you order yours?
What I'm saying is that the woks I was looking at on Amazon are sold untempered, which means they don't season properly and start rusting immediately. If the one you bought has stood up to that much use then it must have come already tempered.idk what you mean by tempering, if your referring to having to bond oil to the carbon steel for a slick/non stick surface thats seasoning
tempering is the term used in the making of
mine was unseasoned from amazon
carbon steel, it's gonna rust if you leave a drop of water on it, if you don't want to deal w/ rust, then you get a stainless steel/alloy wokWhat I'm saying is that the woks I was looking at on Amazon are sold untempered, which means they don't season properly and start rusting immediately. If the one you bought has stood up to that much use then it must have come already tempered.
mold is just natures msg60 day looks like a little bit of oxidation and some (acceptable) mold.
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45 looks better, but that doesn’t really mean anything. Have to wait until I cut into it.
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It depends on the purveyor. Just because it's labeled wagyu or American wagyu doesn't necessarily mean it's going to be a superior cut of meat. I know the HEB here in town was getting there waygu steaks from some supplier and they were pretty lackluster in comparison to a prime cut. You could sit there and look at steaks side by side and the prime would look as good if not better. They ended up changing suppliers and their product has been more consistent and appetizing.I've seen some amazingly marbled wagyu steaks at the grocery store, but now also seeing wagyu sirloin. Would wagyu sirloin improve what is usually a low fat/marbling steak to make it worth it or just be pointless because there isn't enough fat/marbling to improve.
Not really buying any with an already strained budget that is only getting worse, just curious.
It depends on the purveyor. Just because it's labeled wagyu or American wagyu doesn't necessarily mean it's going to be a superior cut of meat. I know the HEB here in town was getting there waygu steaks from some supplier and they were pretty lackluster in comparison to a prime cut. You could sit there and look at steaks side by side and the prime would look as good if not better. They ended up changing suppliers and their product has been more consistent and appetizing.
I'll occasionally pick up waygu, but that's only if I just looks like it's got the marbling I want. My wife likes sirloins in general, and I picked up some wagyu top round not too long ago that I believe was miss marked price wise. It was a very nice deep red, with a fair amount of marbling for that particular cut. Vacuum packed it all up and tossed it in the freezer.
I guess long story short is my experience with buying cheaper cuts of wagyu will typically yield decent results as long as you just look at the piece of meat and are happy with what you're buying. If I'm buying waygu I want lots of fat. Need to look like it's got more than prime otherwise what's the point
We've been just been buying odd cuts of meat when I see them to see what type of results I can get to replace typical steaks that have gone through the roof. I've been buying wagyu chuck roasts lately when they get put on sale as long as it looks like the marbling is fantastic. They're in the 20ish range, but you get three and a half to 4 lb of meat. Cut the roast into two thick steaks and reverse sear. Monitor your temp, and after rested just make certain to slice everything against the grain, and they turn out wonderfully. It's not necessarily the most pretty but it tastes wonderful and as long as you cut up the different muscles appropriately, you're good to go. I refuse to pay $30 a pound for Ribeyes when I can get something just as delectable for a hell of a lot cheaper.
I'm tempted to do what Brad2770 just doing with aging those primals, but age a couple of chuck roasts instead. I just don't have the fridge space but the smaller piece of meat like that would be a fun and easier deal.
You should dry age a cheap brisket and turn that into burger meat. But I don't know if there is such a thing as a cheap brisket any longer. Please post some pics once you get them set up I'll be curious to see what your results are. Maybe do one for grinding and then just cook the other intact. Or cut it up in a chuck steaks.I’m picking up a chuck roast or two today to dry age for some hamburger. If it makes for a better tasting burger, I’ll use it in some stew and chili as well. Have to use those smaller bags for something.
You should dry age a cheap brisket and turn that into burger meat. But I don't know if there is such a thing as a cheap brisket any longer. Please post some pics once you get them set up I'll be curious to see what your results are. Maybe do one for grinding and then just cook the other intact. Or cut it up in a chuck steaks.
Damn it I'm going to have to clean out room in my fridge to start dry aging with those bags.
ouch 4.47/lb
ouch 4.47/lb
talk to your me kroger meat guys next, they know the schedule of sales, mine told me brisket goes on sale every 6-7weeks for 2.49... well now w/ bidenflation its 2.99, it's not usually advertised in the flyer for some reasonI know. The chuck roast was over $6. That’s why I went with this.
I think I'm going to have to swing by Kroger's soon. HEB has been fucktastic with their pricing lately, but if there's a deal to be had over at Krogers I'm game. I just never shopped there because most of the Staples that we pick up are more expensive, but I'm not opposed to hitting different stores to get the most competitive price on food.talk to your me kroger meat guys next, they know the schedule of sales, mine told me brisket goes on sale every 6-7weeks for 2.49... well now w/ bidenflation its 2.99, it's not usually advertised in the flyer for some reason