Brawts in a home brew hot tub with mushrooms and onions also cooked in home brew side of bushes beans.
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Brawts in a home brew hot tub with mushrooms and onions also cooked in home brew side of bushes beans.
Damn cruiser that looks nice!
Nice surprise lunch from the wife while I was doing major yard work... think I'm done for the day.
Deviled eggs, speck, my homemade pickles, a lovely sheep's milk soft cheese, roasted asper-grass.
Fuck I love deviled eggs. My mil makes them for every family dinner we have and I just can't keep my hands off them.
This thread kills it. Just so many great ideas and, also, photography. Its just hard to convey the visual experience of food with a photo.
I was inspired to buy a cast iron skillet by the 'my freezer is full thread.' Followed a few tips in that thread, including the Ramsay video and, man, I've been doing it wrong. I've been over to the soopers for some discounted bone-in strips and some discounted sirloins. The cast iron at about 210c and sear it. Now that's steak I'd pay money at a restaurant for.
Delicious. I'm gonna start doing more Brats.Quote:
Originally Posted by scottyb
I've been grilling brats at tailgates and various other functions for years and years. Everybody would compliment the cooking. Poor bastards, they were just being nice. Always over cooked due pork-a-phobia.
I FINALLY actually figured out (well, looked it up) how to cook them crisp on the outside and done on the inside. Boil them in your beer50/water50 mix. Bring it to a full boil and then back off the heat until its barely bubbling, more like a hot simmer. 20 minutes. Then, put them on the grill mid-high heat and grill to desired crispiness. rotate often and re-apply beer mix here and there to keep them from doing that burn-crack-burst thing. Tastes like the brats from the stand in the Markplatz.
Anybody know the proper english word for the bread they put the brats on in Germany? I know its called Brotchen, but that just means small roll, or small bread. Its kind of hard to judge by sight/feel if its gonna be proper when trying to get bread from the supermarket.
Not putting down other ways, I was just inspired to add this easy way after seeing Scotty's post.
Tonight was lamb round bone chops, parsnip noodles with butter, pecorino and black pepper, undressed rocket. No dressing on the rocket because the other items were pretty rich, I like it, and if you're not man enough to eat plain rocket that's your problem :D
Arugula? First time I've seen it termed rocket but a search shows rocket may predate arugula. Probably my favorite salad green.Quote:
Originally Posted by Dantheman
Made eggplant parm for the first time tonight. Recipe called for layered eggplant like a lasagna. Will cut the slices a little thinner and prepare more like chicken parm next time.
How do you do the lamb?Quote:
Originally Posted by Dantheman
We have hundreds of them and for the life of me I do not enjoy it no matter how it's done. Aside from a gyro...
Please send them to me.Quote:
Originally Posted by steepconcrete
Yes, arugula is its other, much lamer name. Rocket is more of an English thing and arugula is the common term in North America, but I'm on a mission to change that. Arugula sounds like something that art history prof's and twits like freeheelvegan eat. I bet you could get Bud Light-swilling Trump voters to eat it if you called it rocket.Quote:
Originally Posted by Mazderati
Just grilled med-rare. Round bone chops are really just crosscut slices of a leg. Sometimes they're labeled as shoulder chops, but they bear no resemblance to actual shoulder chops (except for pricing). One thing I love about them is that you get a succulent little oyster of bone marrow with each one. Holy shit do I love marrow.Quote:
Originally Posted by steepconcrete
All the lamb flavor derives from particular branched-chain fatty acids in the fat. Lean cuts trimmed of all excess fat prior to cooking taste nearly identical to lean beef.
I don't think we have ever ordered that cut. We will get whole legs back around the holidays for people but mostly grind the legs and shoulders-- ground sells for $8 lbs quickly while $5 lb shoulders and $6 lb legs go slowly
Sorry, Dan, but I have to disagree re: Arugula.
Madness.Quote:
Originally Posted by steepconcrete
I'm firing up the Egg for a bday dinner this evening.
Taco bar
Bavette cut of beef (outside of the skirt) - soaking in a touch of tequila, garlic, onions, olive oil, ground ancho chilies, wet chipotle chilies, juice of a couple limes and an orange, toasted cumin seeds, salt, pepper, grated cinnamon and cilantro.
Pork flanks and skirts rubbed with toasted, ground cumin, dried, ground anchos, salt and pepper.
Chix thighs soaking in a blend of bourbon, lime juice, cilantro, garlic, olive oil, coconut milk and a couple habaneros.
Will be grilling off assorted peppers and onions and halved limes as well as a bunch of corn so my wife can whip up a roasted corn salsa.
Wife is making some tasty guacamole.
Bot the torts. No time to make em.
Yup. Nothin' wrong with tri tip steaks. Just gotta make sure you cook 'em rare, which means about 90 seconds a side. :DQuote:
Originally Posted by steepconcrete
I'd buy $5 shoulder all day long. Do you do the "saratoga" treatment to them? Boned. rolls and tied. Makes a tremendous braise, but has become difficult to find here.Quote:
Originally Posted by steepconcrete
Where the hell do you get these cuts? All amazing, all impossible to source without major headache.
Quote:
Originally Posted by schwerty
BTW, any of you cookies have any experience with compact SMALL electric slicers? It has to be small, don't use it often enough to take up counter space, but it also has to work for paper-thin cured meat slicing.
Damn Schwerty that sounds awesome!
Oftpiste- we have only done whole bone in shoulders and chops. $5lb is for bone it. I'm sure I could get them boned out but at that point I'd have to go to at least $6 lb and I still would be getting $2 less a lb than if we just had it ground.
^Still cheap! So are you raising beef, pork and lamb yourself or.....? I'd love to find some pork flank and skirt and Bavette. Had a veal flank once in a restaurant in Boston and it was stupid good.
edit: googling bavette... same thing as "flap meat"? one of my faves. That I can get at cash & carry in bulk. Have to do some cleaning, but it's a great cut, and cheap though a few years ago it was even less.
Pretty much. Won't have any beef or pork till late fall though.
What is bavette?
Veal is amazing but we have never done it. I've actually never looked into it but now that you mention it I'm gonna go on a googlez mission. "Humane veal" should bring interesting results.
Quote:
Originally Posted by oftpiste
Oh flap is just a weird sirloin. I think it's right next to the tri-tip.
Are you still selling to mags?Quote:
Originally Posted by steepconcrete
My friend wrote a paper (dissertation?) In rabbinic school about how veal should not considered kosher because of the lack of humane treatment. Or something. I never read the whole thing and I rarely eat veal anyways
Haven't sold to mags for a while. We got acquainted with a local co-op and sell almost everything thru them.
I'm always down to sell whatever whenever if someone wants anything. I just haven't posted anything because I haven't needed to.
Perhaps instead of posting random deals when I have large inventory on the co-op (I know these hurt immediate future sales) I'll post here...
I use two butchers that buy whole animals and use all of the muscles. The guys know when they see me walk in that I'm happy to buy the cheaper cuts that are really tasty when done right.Quote:
Originally Posted by oftpiste
If you find a good shop, just ask the butcher. They love selling cuts they eat! Then, it's a learning process of what you like and means of cooking.