View allAll Photos Tagged beef
Awesome grilled Wagyu Beef by Sumiya in Suntec City.
*Note: More food pics in my: Favorite Food Album.
I had a request to show the results of the previous shot of ingredients for beef jerky, so here it is. Just over 1 Kg of beef reduced to less than 1/2 Kg. But it still makes a nice pile of snack food.Still trying to dial in this recipe, this batch was supposed to be hot, but wasn't, and it could have used more salt (my previous batch was way too salty so I reduced the amount). So somewhere in between...
BTW, the plate is a plastic Christmas plate we use for serving snacks, etc that we have not put away yet.
Ponzu & onion dressing, crispy garlic, finely shredded daikon
At Tonic & Ginger, Fremantle, WA, Australia
When my husband asked me what is going to be for supper... I told him we are going to have soup which some lady serves in memory of her late husband. He thought I am joking. Well, no - I am not. The recipe and story was published in Taste of Home magazine.
The soup was really good, I have prepared it exactly as written. I would love to make it again, but next time I am not ging to add so much barley. You can barely see it in the photo (although I tried to mix the soup and quickly take the photo before it all sank to the bottom) but the barley was making it rather thick. The leftovers are even thicker. Next day all the liquid was absorbed by the barley. When I cook this again, I will reduce the amount to just 1/2 cup.
BEEF BARLEY SOUP
=================
by Louise Laplante, Hanmer, Ontario
Taste of Home magazine, February & March 2008 issue
Serves: 8
Yield: 2 quarts
Prep. Time: 20 minutes
Cook Time: 1 hour
2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
4 teaspoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10 to 15 minutes longer or until barley is tender.
We christened the grill tonight. It was really too cold. barely over freezing, but we hand't quite ran out of propane from boiling the last bit of sap, so what the heck.
One of the things to remember with grass-fed beef is to not overcook it. Cook it slightly rarer than your normal taste. Trust me.
So tonight's dinner were labeled two rib steaks. A little thinner than I prefer, but much tastier than I expected.
Wonderful Sukiya Beef Bowl by Shiro at Canberra Crescent.
*Note: More food pics in my: Favorite Food Album.
This cow came over the full length of the field to see what i was doing. When i ignored her she started to Moo till i turned to face her then she struck this pose.
... known as corned beef in Australia.
This was my first attempt at preparing this dish. The last time I ate it was when I was a child. The meat and vegetables were cooked in the pressure cooker, with spices, vinegar and a few other ingredients.
On the side were the onions, studded with cloves, that had been cooked with the meat, mixed with potatoes, carrots, peas and carrots, then tossed in a white sauce with parsley.
It was lovely, but oh so filling.
Tomorrow I may have the beef served cold on crusty bread and mustard pickles.
Quite an economical meal.
My first grilling session of the summer (not of the year, I grill all winter as well). These are beef ribs, almost as big as those in the Flintstones. For some reason, the butcher cut these into shorter segments, as though he was going to cut short ribs and then changed his mind. But they were more manageable than a full sized rack, so it worked out well.
Wonderful Beef Steak by Ootoya Japanese Restaurant in Orchard Central at Orchard Road.
*Note: More food pics in my: Favorite Food Album.
Unknown insect - perhaps a bee-fly species? Also the flower species is unknown?
Uberaba, Minas Gerais, Brazil.
©bryanjsmith.
a slice of cold roast beef next to wholegrain rice, cauliflower, carrot, onion, spring onion and date, with a serving of plum butter and cherry, honey and lime chia sauce, seasoned with salt
plum butter flic.kr/p/2kUYNea
roast beef flic.kr/p/2mfp2ag
roast beef removed from the freezer and placed in the fridge the day before serving this meal, covered and allowed to defrost
steamer was used to cook the vegetables
cherry, honey and lime chia sauce flic.kr/p/2maEiTR
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome.
My first photos of beeflies.
Taken on a very cold day at Muncaster castle west Cumbria which was sunny and sheltered from the weather.
The dark edged Beefly is not a bee but a parasitic bee mimi9c.