At one point I had three electric slow-cookers, but I’m down to two now. One would think that having this many would mean that I use them a lot. One would think that, now wouldn’t they?Continue reading Slow Cooked Barbeque-Beer Beef Tri Tip
I’m not going to lie, I hated this when I was a kid. I used to call it moose-skata. My mother was not pleased with this nickname. I’ll explain in a moment.
I recently carried out my first experiment fermenting whole cabbage heads. I did it solely to be able to make these cabbage rolls. I waited six weeks. Six whole weeks. That’s how good these are. (Psssstt… I have a shortcut if you’re in a hurry.)
I got a new kitchen toy for Christmas that needed to be broken in. I also had a beef tri-tip sitting in the refrigerator needing to be cooked. I’m thinking there could be a connection here.
Greeks like to joke about the song “Mary Had a Little Lamb” by noting that it’s in past tense. Had.
One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
If you’re not from California, especially Central California, you can be forgiven for not knowing about beef tri-tip. What was once considered a sub-par cut of meat mostly reserved for ground beef has now become a highly sought after slab of tastiness, but only if you know how to prepare it.