Official Gramps' Memorial Eternal OT Thread

[DC_Vol]

Delmonico is a ribeye

I was about to ask this...when I have ordered Delmonico in the past, it has always been a ribeye.

 

[Orangeburst]

There've been a few projects where biomass is fed into a chemical or biological or plasma process to break it down and generate a syngas (mostly CO and H2) which can then be used to create other chemicals, in particular ethanol. One company bought a few small bits of catalyst from my company for a pilot plant in Georgia that was based on pine chips, where the end product was "bioethylene" with ethanol being an intermediate. Then there was a large engineering effort expended to design a plant in California where the raw material would be waste nut hulls from plants that process almonds and other nuts... that would get zapped in some kind of plasma process to create a syngas that would eventually be converted into ethanol by a fermentation process with a special patented bug. They must have spent a few million on engineering and I provided a couple reactor designs to purify an intermediate stream, and there was a nice potential sales volume involved, but that project seems to have died on the vine.

On another front, Waste Management has an active research effort to take raw landfill gas, isolate the methane out of it, then instead of selling the methane as "renewable natural gas" (like a lot of the LFG facilities are doing) they use a special reactor & catalyst (not one that I m involved in) to convert it into long chain hydrocarbons like kerosene to be sold as jet fuel...

The plant today was in Carnesville GA. Where is the one you reference?

 

[LouderVol]

I betcha all those trees from Chatt tornado were brought here or to a similar one. There were thousands of them piling up on the landfill near Igou Gap, mulched of course.

My parent slive right near there.

Is it the one near the ball fields?

 

[OHvol40]

Delmonico is a ribeye

Almost. Cut from the same area but delmonico is tougher.

 

[LouderVol]

Well, the GV property looks like the aftermath of a hurricane (or tornado). And they are still coming down. I can hear branches dropping all over the place.

Louder, you sure you don't want to come help burn?

View attachment 318402View attachment 318400View attachment 318401

Damage not too bad so far.

Drive is an issue. Especially if yall still having issues. 12hrs.

 

[Orangeburst]

My parent slive right near there.

Is it the one near the ball fields?

That one.

 

[RavinDave]

Talking about fires. About a month ago I was burning some brush on a small section at my workplace, where some youpon and a couple small trees were overgrown with vines, between my warehouse and the garden area out back (a 40'x40' enclosed with 9' tall cattle panels to keep the deer off my tomato plants).

Suddenly I noticed a geyser erupting from underground. Little did I know that the former owner (he was running a plumbing business from there) had run a PVC water line right through there that feeds a hose bib out near my garden area. It got so hot the plastic pipe failed and gave me some work to do. I capped the one end the same day so I could turn the water back on in my warehouse. Without reconnecting the pipe I would not have water to a line some sprinkler guys ran for me a few years ago when I planted a few pecan and oak trees out back. Finally got it repaired last weekend so I can have water for those trees again next summer.

 

[McDad]

Well, the GV property looks like the aftermath of a hurricane (or tornado). And they are still coming down. I can hear branches dropping all over the place.

Louder, you sure you don't want to come help burn?

View attachment 318402View attachment 318400View attachment 318401

Ouch.
Yeah you've got a lot of work ahead of you.

 

[RavinDave]

The plant today was in Carnesville GA. Where is the one you reference?

Thomaston

 

[C-south]

1.Ribeye
2. Delmonico
3. Filet
4. T-bone








50. Sirloin

I haven’t had a sirloin steak in many years. If I did I may need ketchup or definitely some sort of steak sauce.

 

[Orangeburst]

I like ribeye but prefer tenderloin.

So you like McRib, but prefer @McDad? Kinky.

 

[hog88]

I haven’t had a sirloin steak in many years. If I did I may need ketchup or definitely some sort of steak sauce.

Sirloin cooked right is delicious.

 

[ETV]

No Tennessee football this weekend ...... let's go climb the North Face ...... hold on tight looks like fun .....

View attachment 318391

Yosemite? I'm guessing part of their group tower tour.

 

[McDad]

NO ONE BEATS PUBLIX FRIED CHICKEN...NO ONE!!

The old, black women at Piggly Wiggly say, "hold my beer".

 

[NorthDallas40]

1.Ribeye
2. Delmonico
3. Filet
4. T-bone








50. Sirloin

So I’d challenge you to check into some sirloin recipes. That cut of beef gets a bad rap. Also check into tri tips.

 

[UT_VOLS13]

The old, black women at Piggly Wiggly say, "hold my beer".

Mrs. Mac’s fried chicken

Mrs. Mac’s fried chicken – On a Clear Day I Can Read Forever

 

[kiddiedoc]

1.Ribeye
2. Delmonico
3. Filet
4. T-bone








50. Sirloin

Noted as the first post by OHV I've ever agreed with.

Note: the Picanha cut of sirloin popular in Brazil can be extremely good if cooked correctly.

 

[RavinDave]

Thomaston

Here's a picture I took on one occasion when I was there at the plant in Thomaston about 3 years ago.

The small vessel in the middle (it's about a 1/2 gallon size) with the yellow valves is one I sold them (valves and all), with a copper catalyst inside which I activated in my lab so it will react with O2 (removed trace O2 from their bioethylene).

 

[OHvol40]

So I’d challenge you to check into some sirloin recipes. That cut of beef gets a bad rap. Also check into tri tips.

I use them, just not as stand-alone cuts of steak.

 

[NorthDallas40]

I use them, just not as stand-alone cuts of steak.

Check into a cut called Picanha. Sirloin with a fat cap. Very popular in Argentina/ South America.

 

[C-south]

I use them, just not as stand-alone cuts of steak.

Sirloin is probably what they use at the hibachi takeout so I can’t say I never eat it. It’s either chicken or a chicken/steak combo.

 

[kiddiedoc]

So I’d challenge you to check into some sirloin recipes. That cut of beef gets a bad rap. Also check into tri tips.

I finally cooked a tri tip about a month ago: dry rub, reverse sear to med rare. Honestly, I was completely underwhelmed. The flavor was good but it wasn't very tender. The family said they prefer something else. In the inexpensive price range, give me a flat iron all day.

 

[OHvol40]

Check into a cut called Picanha. Sirloin with a fat cap. Very popular in Argentina/ South America.

They serve it at my favorite Brazilian steakhouse in Pittsburgh. It’s good from the spit, but for cooking at home I’d choose many other cuts before sirloin for just about anything.

 

[NorthDallas40]

I finally cooked a tri tip about a month ago: dry rub, reverse sear to med rare. Honestly, I was completely underwhelmed. The flavor was good but it wasn't very tender. The family said they prefer something else. In the inexpensive price range, give me a flat iron all day.

I think tri tips need some help but they can be flavorful. Check out that Picanha cut I mentioned above.

At the end of the day I really don’t care what I spend on beef at this point in my life, well except for dumb **** levels like Wagyu or something like that. Normally I’m cooking prime cuts of ribeye, filets, and NYS in that order on preference.

I don’t have enough living left to eat bad beef.

 

[NorthDallas40]

They serve it at my favorite Brazilian steakhouse in Pittsburgh. It’s good from the spit, but for cooking at home I’d choose many other cuts before sirloin for just about anything.

Yeah like I just posted below if I’m buying the meat I’ll splurge on prime. And then in order of preference it’s ribeye, filet, and NYS. But the Picanha on the infrared via rotisserie...