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I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

Sirloin Tip is on for $3.99CD lb.
 

A Moose in Love wrote:

> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
> just grill it, or pan fry it.

Not a bad cut when used properly.

Consider slow and low cooking with a gravy mixed with Rogan Josh (a
type of red curry that is mild).

Making potatoes here (will post shortly) and that would be a good match
along with some Portabella mushrooms. Harris Teeters has the ones just
a tiny bit past prime, for 49cents per roughly 2 cups volume chopped.

Carol

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A Moose in Love wrote:
>
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
> just grill it, or pan fry it.

I'd grind it for meat loaf or burgers.

Sirloin Tip is on for $3.99CD lb.
 

On 8/18/2019 2:35 PM, wrote:
> A Moose in Love wrote:
>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>> just grill it, or pan fry it.
> I'd grind it for meat loaf or burgers.

Â* I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
the slow cooker for a few hours . Deglaze the pan with some red wine and
water , season it all well with SPG & onion flakes - add taters and
carrots a couple of hours before it's finished . Speaking of wine , we
went to Branson yesterday for a dinner theater (wedding anniversary)and
as usual stocked up on Missouri wines . Got a St James blackberry that's
just amazing , and of course a Curling Vine Perfect Red and Constant
White . We didn't make it to Pleasant Hill this trip , a bit pressed for
time to make it to dinner .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Sirloin Tip is on for $3.99CD lb.
 

On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

sous vide 131/12 hours. tender as fillet.

Sirloin Tip is on for $3.99CD lb.
 

On Thursday, August 15, 2019 at 4:39:09 AM UTC-10, A Moose in Love wrote:
> I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.

We used to have those roasts back when I was a kid. It was a poor man's roast. They never turned out very well. These days, I'd slow roast it in a slow oven until it was medium rare. It would be heavily seasoned with salt, pepper, and garlic. It would be refrigerated overnight and thinly sliced to make sandwiches. Perhaps I'll pick one up soon. Thanks.

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"Terry Coombs" wrote in message ...

On 8/18/2019 2:35 PM, wrote:
> A Moose in Love wrote:
>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>> just grill it, or pan fry it.
> I'd grind it for meat loaf or burgers.

I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
the slow cooker for a few hours . Deglaze the pan with some red wine and
water , season it all well with SPG & onion flakes - add taters and
carrots a couple of hours before it's finished . Speaking of wine , we
went to Branson yesterday for a dinner theater (wedding anniversary)and
as usual stocked up on Missouri wines . Got a St James blackberry that's
just amazing , and of course a Curling Vine Perfect Red and Constant
White . We didn't make it to Pleasant Hill this trip , a bit pressed for
time to make it to dinner .


Snag

=====

Happy Anniversary:))

Sirloin Tip is on for $3.99CD lb.
 

On 8/19/2019 4:21 AM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ...
> On 8/18/2019 2:35 PM, wrote:
>> A Moose in Love wrote:
>>> I plan to use it for stews.Â* It's a fairly tough cut, so I wouldn't
>>> just grill it, or pan fry it.
>> I'd grind it for meat loaf or burgers.
>
> Â* I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
> the slow cooker for a few hours . Deglaze the pan with some red wine
> and water , season it all well with SPG & onion flakes - add taters
> and carrots a couple of hours before it's finished . Speaking of wine
> , we went to Branson yesterday for a dinner theater (wedding
> anniversary)and as usual stocked up on Missouri wines . Got a St James
> blackberry that's just amazing , and of course a Curling Vine Perfect
> Red and Constant White . We didn't make it to Pleasant Hill this trip
> , a bit pressed for time to make it to dinner .
>
>
> Â*Snag
>
> =====
>
> Â*Â* Happy Anniversary:)

Â* Thank you , this makes 46 years now that she's put up with my
shenanigans .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Sirloin Tip is on for $3.99CD lb.
 

"Terry Coombs" wrote in message ...

On 8/19/2019 4:21 AM, Ophelia wrote:
> "Terry Coombs" wrote in message ...
> On 8/18/2019 2:35 PM, wrote:
>> A Moose in Love wrote:
>>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>>> just grill it, or pan fry it.
>> I'd grind it for meat loaf or burgers.
>
> I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
> the slow cooker for a few hours . Deglaze the pan with some red wine
> and water , season it all well with SPG & onion flakes - add taters
> and carrots a couple of hours before it's finished . Speaking of wine
> , we went to Branson yesterday for a dinner theater (wedding
> anniversary)and as usual stocked up on Missouri wines . Got a St James
> blackberry that's just amazing , and of course a Curling Vine Perfect
> Red and Constant White . We didn't make it to Pleasant Hill this trip
> , a bit pressed for time to make it to dinner .
>
>
> Snag
>
> =====
>
> Happy Anniversary:)

Thank you , this makes 46 years now that she's put up with my
shenanigans .

Snag

===

You are a lucky lad!!! :))))

Sirloin Tip is on for $3.99CD lb.
 

On 8/19/2019 8:22 AM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ...
> On 8/19/2019 4:21 AM, Ophelia wrote:
>> "Terry Coombs"Â* wrote in message ...
>> On 8/18/2019 2:35 PM, wrote:
>>> A Moose in Love wrote:
>>>> I plan to use it for stews.Â* It's a fairly tough cut, so I wouldn't
>>>> just grill it, or pan fry it.
>>> I'd grind it for meat loaf or burgers.
>>
>> Â* I'd sear it in a screamin' hot cast iron fryin' pan then toss it in
>> the slow cooker for a few hours . Deglaze the pan with some red wine
>> and water , season it all well with SPG & onion flakes - add taters
>> and carrots a couple of hours before it's finished . Speaking of wine
>> , we went to Branson yesterday for a dinner theater (wedding
>> anniversary)and as usual stocked up on Missouri wines . Got a St
>> James blackberry that's just amazing , and of course a Curling Vine
>> Perfect Red and Constant White . We didn't make it to Pleasant Hill
>> this trip , a bit pressed for time to make it to dinner .
>>
>>
>> Â*Snag
>>
>> =====
>>
>> Â*Â* Happy Anniversary:)
>
> Â* Thank you , this makes 46 years now that she's put up with my
> shenanigans .
>
> Â*Snag
>
> Â*===
>
> Â*Â*Â* You are a lucky lad!!! :))))
>
>

Â* And I know exactly how lucky I am ... when I look around and see all
the broken relationships I'm thankful to (choose deity) that we found
each other . Now it ain't allÂ* been sweetness and light , we've had
times when we barely spoke . But when I said "til death do us part" I
meant it . And apparently so did she .
Â* Ya know , when we met she wasn't particularly fond of steak . Now
it's one of her favorite foods . So last night I grilled a couple of KC
strips and some baked taters , accompanied by mushrooms and onions
sauteed in butter .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Sirloin Tip is on for $3.99CD lb.
 

"Terry Coombs" wrote in message ...

On 8/19/2019 8:22 AM, Ophelia wrote:
> "Terry Coombs" wrote in message ...
> On 8/19/2019 4:21 AM, Ophelia wrote:
>> "Terry Coombs" wrote in message ...
>> On 8/18/2019 2:35 PM, wrote:
>>> A Moose in Love wrote:
>>>> I plan to use it for stews. It's a fairly tough cut, so I wouldn't
>>>> just grill it, or pan fry it.
>>> I'd grind it for meat loaf or burgers.
>>
>> I'd sear it in a screamin' hot cast iron fryin' pan then toss it in the
>> slow cooker for a few hours . Deglaze the pan with some red wine and
>> water , season it all well with SPG & onion flakes - add taters and
>> carrots a couple of hours before it's finished . Speaking of wine , we
>> went to Branson yesterday for a dinner theater (wedding anniversary)and
>> as usual stocked up on Missouri wines . Got a St James blackberry that's
>> just amazing , and of course a Curling Vine Perfect Red and Constant
>> White . We didn't make it to Pleasant Hill this trip , a bit pressed for
>> time to make it to dinner .
>>
>>
>> Snag
>>
>> =====
>>
>> Happy Anniversary:)
>
> Thank you , this makes 46 years now that she's put up with my
> shenanigans .
>
> Snag
>
> ===
>
> You are a lucky lad!!! :))))
>
>

And I know exactly how lucky I am ... when I look around and see all
the broken relationships I'm thankful to (choose deity) that we found
each other . Now it ain't all been sweetness and light , we've had
times when we barely spoke . But when I said "til death do us part" I
meant it . And apparently so did she .
Ya know , when we met she wasn't particularly fond of steak . Now
it's one of her favorite foods . So last night I grilled a couple of KC
strips and some baked taters , accompanied by mushrooms and onions
sauteed in butter .

Snag

===
Yes, I know what you mean about some relationships:( I guess we are
very lucky too:)

Sounds like a lovely dinner and I am sure it is just one of the reasons
she loves you so much:):) I just love to hear about happy relationships.
There is so much unhappiness around and that is very sad. So, you just keep
on being you, which I am sure is what she loves:) All relationships have
ups an downs, but the love underlying it is what keeps us happy and
together!

I hope you have many, many more Happy Anniversaries:)

O

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Ophelia wrote:
>
> > Happy Anniversary:)
>
> Thank you , this makes 46 years now that she's put up with my
> shenanigans .
> Snag
>
> ===
>
> You are a lucky lad!!! :))))

That's debatable. lol. Now, they are too old to change. No one
else would want either of them by now. heheh

JK Terry and a happy anniversary to you from me too. My parents
made it 67 years before Dad checked out. He had enough of that
nonsense. ;)

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Terry Coombs wrote:
>
> Â Ya know , when we met she wasn't particularly fond of steak . Now
> it's one of her favorite foods .

Maybe there's hope for Bruce yet.

> So last night I grilled a couple of KC
> strips and some baked taters , accompanied by mushrooms and onions
> sauteed in butter .

Good one. My (and daughter's)f favorite was same:
- steak with mush/onions
- potato (we liked shoestring fries deepfried)
- pile o corn with butter

I still have 2 KC strips in my freezer. Soon, I will use them.

Sirloin Tip is on for $3.99CD lb.
 

On Mon, 19 Aug 2019 11:45:37 -0400, Gary > wrote:

>Terry Coombs wrote:
>>
>> Â Ya know , when we met she wasn't particularly fond of steak . Now
>> it's one of her favorite foods .
>
>Maybe there's hope for Bruce yet.

Even when I ate meat, I wasn't a fan of steak, T-Bone, sirloin, Boston
Humpbone, Porterhouse or all that other beef stuff that Americans
always mention.

>> So last night I grilled a couple of KC
>> strips and some baked taters , accompanied by mushrooms and onions
>> sauteed in butter .
>
>Good one. My (and daughter's)f favorite was same:
> - steak with mush/onions
> - potato (we liked shoestring fries deepfried)
> - pile o corn with butter
>
>I still have 2 KC strips in my freezer. Soon, I will use them.

That sounds very threatening.

Sirloin Tip is on for $3.99CD lb.
 

On Monday, August 19, 2019 at 11:57:55 AM UTC-4, Bruce wrote:
> On Mon, 19 Aug 2019 11:45:37 -0400, Gary > wrote:
>
> >Terry Coombs wrote:
> >>
> >> Â Ya know , when we met she wasn't particularly fond of steak . Now
> >> it's one of her favorite foods .
> >
> >Maybe there's hope for Bruce yet.
>
> Even when I ate meat, I wasn't a fan of steak, T-Bone, sirloin, Boston
> Humpbone, Porterhouse or all that other beef stuff that Americans
> always mention.
>
> >> So last night I grilled a couple of KC
> >> strips and some baked taters , accompanied by mushrooms and onions
> >> sauteed in butter .
> >
> >Good one. My (and daughter's)f favorite was same:
> > - steak with mush/onions
> > - potato (we liked shoestring fries deepfried)
> > - pile o corn with butter
> >
> >I still have 2 KC strips in my freezer. Soon, I will use them.
>
> That sounds very threatening.

I don't know what a KC strip is. I'm thinking NY sirloin, strip loin??? I'll google.

Sirloin Tip is on for $3.99CD lb.
 

On Monday, August 19, 2019 at 12:57:03 PM UTC-4, A Moose in Love wrote:
> On Monday, August 19, 2019 at 11:57:55 AM UTC-4, Bruce wrote:
> > On Mon, 19 Aug 2019 11:45:37 -0400, Gary > wrote:
> >
> > >Terry Coombs wrote:
> > >>
> > >> Â Ya know , when we met she wasn't particularly fond of steak . Now
> > >> it's one of her favorite foods .
> > >
> > >Maybe there's hope for Bruce yet.
> >
> > Even when I ate meat, I wasn't a fan of steak, T-Bone, sirloin, Boston
> > Humpbone, Porterhouse or all that other beef stuff that Americans
> > always mention.
> >
> > >> So last night I grilled a couple of KC
> > >> strips and some baked taters , accompanied by mushrooms and onions
> > >> sauteed in butter .
> > >
> > >Good one. My (and daughter's)f favorite was same:
> > > - steak with mush/onions
> > > - potato (we liked shoestring fries deepfried)
> > > - pile o corn with butter
> > >
> > >I still have 2 KC strips in my freezer. Soon, I will use them.
> >
> > That sounds very threatening.
>
> I don't know what a KC strip is. I'm thinking NY sirloin, strip loin??? I'll google.

You might google for Kansas City strip

Cindy Hamilton

Sirloin Tip is on for $3.99CD lb.
 

On Monday, August 19, 2019 at 11:57:03 AM UTC-5, A Moose in Love wrote:
>
> I don't know what a KC strip is. I'm thinking NY sirloin, strip loin??? I'll google.
>
It's the same thing as a NY strip.

Sirloin Tip is on for $3.99CD lb.
 

On Sunday, August 18, 2019 at 2:32:43 PM UTC-10, ImStillMags wrote:
> On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> > I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.
>
> sous vide 131/12 hours. tender as fillet.

I did one sous vide for about 16 hours. It was pretty good. Next time it'll be 12 hours. The roast was heavily seasoned with salt, pepper, and garlic. It was bagged with oil and dark soy sauce. The dark soy was mostly for looks so it wouldn't have to be seared after cooking. It was cooked in a water bath in a slow cooker at 122 to 132 degrees. I have to refine my technique for a more consistent temperature.

https://www.amazon.com/photos/shared...SRB_Vgy2kjQ5nV

Sirloin Tip is on for $3.99CD lb.
 

"dsi1" wrote in message
...

On Sunday, August 18, 2019 at 2:32:43 PM UTC-10, ImStillMags wrote:
> On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> > I plan to use it for stews. It's a fairly tough cut, so I wouldn't just
> > grill it, or pan fry it.
>
> sous vide 131/12 hours. tender as fillet.

I did one sous vide for about 16 hours. It was pretty good. Next time it'll
be 12 hours. The roast was heavily seasoned with salt, pepper, and garlic.
It was bagged with oil and dark soy sauce. The dark soy was mostly for looks
so it wouldn't have to be seared after cooking. It was cooked in a water
bath in a slow cooker at 122 to 132 degrees. I have to refine my technique
for a more consistent temperature.

https://www.amazon.com/photos/shared...SRB_Vgy2kjQ5nV

===

Well done:)) I haven't used the sous vide for quite a long time now. We
eat much less meat than we used to, which isn't a bad thing:))