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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Got all day?   Welcome to divine grass fed beef?
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Got all day?   Welcome to divine grass fed beef?  This thread currently has 1,604 views. Print Print Thread
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AfricanTypeO
Friday, December 8, 2006, 11:14pm Report to Moderator Report to Moderator
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I've been eating grass fed beef for a year or so.  Unfortunately I find it a little tough.  I've tried grass fed from several different sources - always tough.  Yesterday I decided to try out my new Le Creuset cast iron enamelled French Oven.  I put a  big DElmonico grass fed steak in there, seasoned it, doused it with some olive oil and slow roasted it for about three and a half hours.  When it came out it was so divine that I almost fainted.  It was tender.  It was rich. It was delicious.  I could have cried tears of joy while eating it.  ROFLMAO!!!  From now on, this slow roasting is my new method.  Bon Appetit!
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Lola
Friday, December 8, 2006, 11:50pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try your crock pot, also.
it always turns out right, somehow!

your roast must have been quite a treat!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Brighid45
Saturday, December 9, 2006, 9:53pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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The leaner the cut, the better suited it will be (generally speaking) to braising--simmering for long periods in an enclosed container over gentle heat. Imo it's the best way to do lean cuts of meat.
Nothing like a big london broil or pot roast smothered with onions, garlic and fresh thyme! Sometimes I put sweet potato chunks underneath, or carrots, and serve with steamed broccoli. Yum!


Everyone is entitled to his or her informed opinion. --H. Ellison
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italybound
Saturday, December 9, 2006, 10:17pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from AfricanTypeO
Yesterday I decided to try out my new Le Creuset cast iron enamelled French Oven.  


Is this to what you are referring?
http://www.lecreuset.com/usa/products/guide.php?product_id=121
and is yours the round or oval or does it matter? Guessing not, but thought I'd ask.




Revision History (2 edits)
pkarmeier  -  Saturday, December 9, 2006, 10:25pm
pkarmeier  -  Saturday, December 9, 2006, 10:20pm
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AfricanTypeO
Sunday, December 10, 2006, 12:11am Report to Moderator Report to Moderator
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Quoted from pkarmeier


Is this to what you are referring?
http://www.lecreuset.com/usa/products/guide.php?product_id=121
and is yours the round or oval or does it matter? Guessing not, but thought I'd ask.



Yes, that's the thing I have.  Mine is a slightly smaller model though.  I do not think the shape would matter.  Mine is oval and I use it for stews as well as for roasting meats.  I love it.  A great investment.
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italybound
Sunday, December 10, 2006, 3:21am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from AfricanTypeO
Yes, that's the thing I have.  Mine is a slightly smaller model though.  I do not think the shape would matter.  Mine is oval and I use it for stews as well as for roasting meats.  I love it.  A great investment.


Thanks for the info. And investment IS the right word. Quite an expensive little item!  



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Brighid45
Sunday, December 10, 2006, 10:27pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Le Creuset is marvelous. I want several items from their line. Expensive yes, but it lasts forever!


Everyone is entitled to his or her informed opinion. --H. Ellison
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italybound
Sunday, December 10, 2006, 11:05pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
Le Creuset is marvelous. I want several items from their line. Expensive yes, but it lasts forever!


Are they better for having meat be really really tender, than a crock pot?



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Brighid45
Monday, December 11, 2006, 12:12am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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I'd say about the same. I'd just like to have some Le Creuset to use on the stovetop or in the oven. At the very least they'd help me build my arm muscles back up  


Everyone is entitled to his or her informed opinion. --H. Ellison
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AfricanTypeO
Monday, December 11, 2006, 1:58am Report to Moderator Report to Moderator
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Quoted from pkarmeier


Are they better for having meat be really really tender, than a crock pot?


In my experience the Le Creuset pot is way more effective at achieving nice tender meat than a crock pot.  It also doesn't take as long to get the same effect.

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Debra+
Monday, December 11, 2006, 3:56am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
Le Creuset is marvelous. I want several items from their line. Expensive yes, but it lasts forever!


We received a Le Creuset frying pan as a wedding gift over 26 years ago...it's my favourite.

Debra



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AfricanTypeO
Monday, December 11, 2006, 5:38am Report to Moderator Report to Moderator
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I have one of these also - it's much much cheaper than the Le Creuset and does a similarly good job. The difference is that cleanup isn't as easy and unlike the Le C, this one can't go in the dishwasher...

http://www.amazon.com/Lodge-Lo.....F8&s=home-garden
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Vicki
Monday, December 11, 2006, 7:07am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
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Lodge makes enameled cast iron as well!  http://www.lodgemfg.com/
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Elizabeth
Monday, December 11, 2006, 4:02pm Report to Moderator Report to Moderator

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Does your Le C. get very dirty in the oven?  I have been "saving" mine (silly).  
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Brighid45
Monday, December 11, 2006, 4:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Some Le Creuset and a KitchenAid . . . I'd be one happy Briggie if those items graced my kitchen! *wistful sigh* Gotta buy a Powerball ticket . . .


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Monday, December 11, 2006, 5:11pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Well, thanks so much to all who have brought these wonderful enameled cast iron items to our attention.  I have been pondering and searching for many months for my ideal set of cookware, and I think this fits the need.  I will probably only get a small roaster pan and a saucepan, since I'm no longer part of a large family.  But, like Brig, this is going into the "dream list".  

Brig, which KitchenAid item are you wanting?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Brighid45
Monday, December 11, 2006, 10:33pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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I'd like to have the mixer. There was an ad on tv the other night for a basic KitchenAid standing mixer with one attachment for about 30% off the regular price . . . it's a good thing I didn't just get paid, or we'd be eating walnut butter and rice crackers right now with a brand new shiny mixer sitting on the counter *chuckle*

I would put that mixer to good use, believe me. *sigh* Same with the Le Creuset. (Victoria, I too would like the small roaster, a saucepan as well as the 2-quart tomato-shaped pot--just can't resist that one!) And so we circle back to the original topic of the thread--braising meat for a delicious meal. I bought a nice lean roast just today to do that very thing for dinner tomorrow.  


Everyone is entitled to his or her informed opinion. --H. Ellison
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AfricanTypeO
Monday, December 11, 2006, 11:43pm Report to Moderator Report to Moderator
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I have just one KitchenAid item and it is a blender that does an AMAZING job.  I owned a Vitamix before and the KitchenAid is just as good.

Back to the beef, I've found a couple of good local suppliers at my nearby Farmer's Market.  I picked up some nice grass-fed Delmonicos and Strip steaks today.  Couple of nice lamb steaks too.


Now can anyone give me tips for cooking my grass-fed hamburger patties?  My George Foreman makes them too dry.

Oh and this is the other Le Creuset item I have.  The hamburgers come out great in this but there is too much smoke when I use it on the stovetop (maybe I could put that grillpan under the broiler in the oven?
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AfricanTypeO
Monday, December 11, 2006, 11:43pm Report to Moderator Report to Moderator
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Victoria
Tuesday, December 12, 2006, 2:07am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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African (and Brig),
I have a KitchenAid blender, and I love it!  I used the 20% off coupon from Bed, Bath and Beyond, which made it affordable for me.

Wow, that is one cute little grill, African!  I'm not sure how I'd use it, but I love looking at all those Le Creuset items.  B, B and Beyond also carries them, so I can use those coupons they send in the mail every month.  They have the roasters in a beautiful chestnut color that I love.  I also like the red.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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AfricanTypeO
Tuesday, December 12, 2006, 2:54am Report to Moderator Report to Moderator
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Quoted from Victoria
African (and Brig),
I have a KitchenAid blender, and I love it!  I used the 20% off coupon from Bed, Bath and Beyond, which made it affordable for me.

Wow, that is one cute little grill, African!  I'm not sure how I'd use it, but I love looking at all those Le Creuset items.  B, B and Beyond also carries them, so I can use those coupons they send in the mail every month.  They have the roasters in a beautiful chestnut color that I love.  I also like the red.


Thanks for the heads up: I have a stack of those BBB 20% off vouchers. I didn't realize they stocked Le Creuset

That grill pan is used for steaks etc, it puts nice grill marks in them.  It tends to smoke a lot though unfortunately.  

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Victoria
Tuesday, December 12, 2006, 6:16pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from AfricanTypeO

That grill pan is used for steaks etc, it puts nice grill marks in them.  It tends to smoke a lot though unfortunately.  


That's interesting about the smoking.  I wonder why it would smoke any more than a regular skillet.  I usually cut my steak or lamb into uniform sized strips and stir-fry in ghee.  There is no smoking at all that way, but I keep the heat at medium low. . just hot enough to brown the meat.

I like the idea of the grill marks.  It seems to taste better that way, just like brown eggs instead of white!  




Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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AfricanTypeO
Tuesday, December 12, 2006, 6:51pm Report to Moderator Report to Moderator
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Quoted from Victoria


That's interesting about the smoking.  I wonder why it would smoke any more than a regular skillet.  I usually cut my steak or lamb into uniform sized strips and stir-fry in ghee.  There is no smoking at all that way, but I keep the heat at medium low. . just hot enough to brown the meat.

I like the idea of the grill marks.  It seems to taste better that way, just like brown eggs instead of white!  




It could be that I am using it on too high heat.   I do love the grill marks.
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AfricanTypeO
Tuesday, December 12, 2006, 6:59pm Report to Moderator Report to Moderator
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Speaking of grassfed I have finally found a supplier that I like.  They are at my local Farmer's Market three times a week and they also have a website and offer shipping.  Their grassfed is the most tender grassfed beef that I have ever tasted.  So far I have tried their NY strips and Delmonicos and its been yummy as have their burgers.  If you're interested, check 'em out!

http://www.newyorkbeef.com
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AfricanTypeO
Tuesday, December 12, 2006, 7:02pm Report to Moderator Report to Moderator
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Actually after taking a look at their website again, I see that they do not offer the same array of cuts on the website that they do at the farmer's market.  In addition, their prices on the website are at least 30% higher!!!!!
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