Wife's favorite dish.

It's Sunday, and tonight we will have my wife's favorite dish. She ate it as a child, it was her father's favorite Sunday dish. All of the (6) Children looked forward to it growing up.

So what is it?

Flank steak and Mack & Cheese.

At 3am tomorrow morning my wife will leave to go east and to stand in front of their church and deliver a Eulogy for her father.

I asked what she wanted for dinner tonight, not realizing this was their family's most favorite Sunday dish.

It's not much, but it's something, soy sauce and all.

8 minutes on one side, and 8 minutes on the other. Scrape the hardened drippings off the pan for some Au Jus.

May my FIL rest in peace.

I will enjoy our Sunday night dinner tonight.

a reply to: Flyingclaydisk
May you and your family find some peace.

originally posted by: Flyingclaydisk

Flank steak and Mack & Cheese.

Whos Mack and why did you cook him?

sounds wonderful. I hope it tastes like Heaven.

a reply to: Flyingclaydisk

What a coincidence. I cooked lobster Mac and cheese tonight. I feel like I’m going to explode….

a reply to: KKLOCO

As much as I LOVE lobster, I've never really been a fan of anything in my mac & cheese, other than mac & cheese. Don't know why really. Same with the wife, we've tried crab, mac & cheese, but it just wasn't the same.

Glad you enjoyed your lobster mac. I've heard a lot about it, but I've never tried it. Maybe it's better than the crab mac.

My grandmother was from Rockport, Mass, and I used to go visit her and she knew all the lobstermen. She'd send me down to the docks to get what they called "culls" (lobsters missing claws or some other thing which made them not really sellable in the stores). They'd literally give those things to you then (this was in the late '60's and early '70's). We'd feast on lobster with drawn butter. OMG was it good!

Oh, and the lobster rolls...**THUD!**

a reply to: Flyingclaydisk

lol you meant to say "lobstah"

I worked up in them areas for awhile mainly in Bridgewater and middleboro but my buddy and I would hit the ports around plymouth trying to catch whatever came our way. I love Mass.

a reply to: Flyingclaydisk

It was alright. Not worth the gut pain afterwards. Whatever, out she goes…

If you add ingredients (proteins) to Mac and cheese it’s important for them to maintain their texture (firmness). All the bad crab Mac and cheeses I’ve had were due to mushy crab and sometimes a lack of freshness - which makes it pollute the flavor of everything and is repugnance!

a reply to: Brotherman

Yeah..."Lobstah's"

"Yah' want some lobstah's do yah theyah, sonny boy? I might have'ah couple'ah lobstah's theyah for yah. I've known ol' Bea'ah'trice all mah life since I was a little one. That yore grandmah, is it? Yea'ah, we'll fix yore grandmah right up heeyah."

Know it well. LOL! I dared not speak. I didn't know the "language".

originally posted by: Flyingclaydisk
a reply to: Brotherman

Yeah..."Lobstah's"

"Yah' want some lobstah's do yah theyah, sonny boy? I might have'ah couple'ah lobstah's theyah for yah. I've known ol' Bea'ah'trice all mah life since I was a little one. That yore grandmah, is it? Yea'ah, we'll fix yore grandmah right up heeyah."

Know it well. LOL! I dared not speak. I didn't know the "language".

Spoken like a warrior poet

It was wicked pissah

Flank steak is one of the best tasting steaks on a cow, a little tough sometimes but great taste. Our new cutting order from the processing plant does not have a spot for flank steak anymore, and not much room to write anything in.

originally posted by: rickymouse
Flank steak is one of the best tasting steaks on a cow, a little tough sometimes but great taste. Our new cutting order from the processing plant does not have a spot for flank steak anymore, and not much room to write anything in.

Tell that to Mack.

originally posted by: rickymouse
Flank steak is one of the best tasting steaks on a cow, a little tough sometimes but great taste. Our new cutting order from the processing plant does not have a spot for flank steak anymore, and not much room to write anything in.

You can write your cut list however you want with our animals! We've already had that discussion with our processors. And we start that discussion with...we will take the tenderloins and backstraps off the animal in one piece, thank you! And, they better weigh this much or more! Processors are thieves if you let them be. Backstraps, flanks and sirloins are the first cut to get skimmed. Oh sure, they'll overload you with chuck. I tell our customers to steak and roast everything. It they want ground...do it yourself.

Even the processors I trust, I can't trust, at least not with someone else's meat. I can send an animal for processing and I'll get almost 200lbs more product than a customer will. Why? Because I have no control over how the processor processes the animal for the customer. It's all FDA rules, and I have no input. I can only control them for my own processing; I am not allowed, by FDA, to store meat and sell it to others. I can only sell it on the "hook".

I do however, have comparison charts for the weights we send in versus what "WE" get back. If a customer's weight differs significantly we go in and fight.

The stories I could tell people about this business would shock them to their very core! I took a 1,400lb steer in one time, and first they told me was he was over 1,000lbs hanging (extra charge). Okay, so I paid the extra charge. Then they told me he "lost weight in the feed lot" when I was picking up the meat. WHAT? I watched these guys take the steer out of the trailer and he was on the hook in 60 seconds after I brought him in! He never spent a single second on the feed lot! He was dead and hanging from a hook in 2 minutes after I backed up my stock trailer! Suddenly they found about another 300lbs of choice meat (may not have been my animal, but it was good).

You want flank steak on your cut list...I'll put flank steak on your cut list! I'm not selling anything here, but I'm sick of this BS! My processors will do what I tell them to do, because I've done the math and the comparisons. I know what my yield is, based on weight on the hoof. I know all these things, and these sorry Mexicans are not eating free on me!

It's a gigantic scam in the industry!

a reply to: Flyingclaydisk

I am sincerely sorry about your FIL brother

I hope I was able to get you to have a smug smile about my Mack comment.

Tragic and sorrow man isn't my thing I have it come my way and I have an MO for $ hitty jokes and terrible feats of hoof hands playing with pencils and paint brushes.

I'll try your recipe and get back to you.

Respect for you and yours friend

a reply to: Flyingclaydisk

I know the owner of the processing plant we go to now pretty well. Been dealing with them for about fifteen years, The people who processed our half or full head before that had poor yields of meat, they also sold meats there and often we would get old meat subbed for fresh meats because they rotated their meat counter. That place went out of business after I moved to the other place because they did it to everyone. Also they gave meat from cows to all their employees at the end of the day. a bonus which usually included the highest quality meat.

This place is not like that other place, I know how many ribs in a cow and they know I weigh the burger and check the quantity of each cut of meat weight wise...every single year. Last year we got a low yield, only seventy two percent plus the marrow bones and fat The fat was way more than it should be in a grass fed cow. That percentage does not include the organ meats. At the other place, we got sixty one to sixty three percent which they say is normal, but it really isn't. We get the short ribs and the soup bones which are like little roasts actually but I do not figure fat or marrow bones in that percentage either place we have had them done over the years. Lots of people do not take that soup stock, which is a loss because there is good flavor in the stuff with bones in it.

I guess that last year they could not contact the farmer so they judged the cow over three years old and had to cut out the backbone because of some regulation because the cow was big so we got New York strips and filets. We do like the porterhouse and T-Bones better. I think since we were going to try to render the fat to make beef Tallow, they gave us extra fat from the farmers other cows, because they usually do not have nearly that much fat on a grass fed animal, the farmer sells grass fed organic beef at the farmers market and in some of the health food stores, there are only four of us buying halfs I guess, they sell much of it to people by the package. They also sold ten cows to an organic company that buys and sells organic grass fed beef.

I cannot tell the difference in taste between certified grass fed organic beef and plain old grass fed organic beef myself, that "certification" does not increase the flavor of the meat. I do like the taste of the grass fed organic meat, but it has to be hung for two full weeks or it is tough. The certifications on the cow costs a total of a hundred bucks average a half they figured out. Which is figured into their price. I used to get it finished with grain, but actually it has more flavor without it...I stipulated Malted barley and oats as the main grains with minimal corn as preferred but most farmers around here already know corn makes the beef less tasteful. You were talking about a different grain that the farmers now use there now, how does that effect the flavor of the meat?