strongman would be brisket
Given the fact that most strongman are a combination of scar tissue and cadaver ligaments, I’d say they more closely resemble a hot dog.
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You ok man?
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The wife is out of town for a week on business trip, so I’m rocking the Dad life. The boys are getting pretty good at learning to make eggs and bacon.
The igniter and coffee is kicking in, so it’s going to be a good day - despite the fact that it snowed so I have 4000 metric tons of white bullshit to shovel off the driveway.
I stayed up late last night watching the new Frankenstein movie (the wife does not like horror movies, so I’m binging while she’s out of town) and that probably triggered that thought.
I was thinking that brisket has a lot of tough core strength. I’d place a hot dog as competitive darts. Tubular neck and arms, bathed to a hot pink in bar lights.
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I was thinking that brisket has a lot of tough core strength.
They also take about 16-20 hours to warm up before they’re ready, which is about right for a strongman.
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Yes.
Perfect. Is that serendipitous or what?
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I’m just going to be zen about the fact that the universe gifted me some free conditioning work today.
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Fixed it for you.
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I rank offal above ground beef in my nutritional hierarchy, so organ meats are Spartan racers.
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Yes, but . . .ground beef isn’t a homophone for awful.
However, point well made.
I was thinking more like “versatile, adaptive, and flexable.”
But I can see your point.
Maybe I should actually start using my log for stuff like this instead of derailing this thread.
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Thats the best way IMO
beef cheeks are best when braised.
Season and Sear them, add sautéed onion carrots, celery, dump in some red wine and stock, then pressure cook away!
you can then strain out the vegetables and reduce the cooking liquid for a nice sauce
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Cook still not quite perfect, but u sealed the damn thing.
Next time i need to be more patient and make sure the eggs are more curd like than liquid before rolling
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I was just thinking a grilled egg & cheese sammich would be a great start today.
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Super greasy but oh so delicious.I honestly didn’t know beef cheek was used for anything else.
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Same. My granny didn’t cook them so that tells you something. She even cooked the tongue!
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