Watcha cookin'?

[billyk]

I was under the impression that Hatch chilies were from a region and not a actual cultivar. Similar to Champagne or Bordeaux.

Yeah, that's right. It is just a marketing ploy by the State of New Mexico Agriculture department. It really gained traction when a Texas supermarket chain started pushing them.

[Pegleg]

Good day for cooking today... made an apple pie in the morning from the metric fuckton of apples in my kitchen, and made Thai grilled chicken for dinner (along with smashed potatoes and delicata squash, not shown). All with assistance from my 6 year old, who is actually starting to be legitimately helpful.

[delco714]

Good day for cooking today... made an apple pie in the morning from the metric fuckton of apples in my kitchen, and made Thai grilled chicken for dinner (along with smashed potatoes and delicata squash, not shown). All with assistance from my 6 year old, who is actually starting to be legitimately helpful.

I love this. All of it. Makes me happy just to hear and see this post.

[riser4]

Beef stew in the Crocpot again. I have to smell it all day, however dinner will be mostly done at the end of the day and I like that.

[~mikey b]

Goatloaf

[Dantheman]

God I love skirt, maybe more than ribeye.

[MakersTeleMark]

"Daddy, why does the chicken's poop look tasty?"

[berko]

http://cooking.nytimes.com/recipes/1...ofukus-bo-ssam

Made this again last week. Always so good. If you ever have a dozen people coming over, this is your go to recipe.

IME, a shoulder 8# or more takes 7-8 h until it deflates, not the 6 hrs it says. When it deflates, the internal temp is right around 200* And the ssam sauce is not worth making. The ginger scallion sauce is the tits. The only way to fuck this recipe up is to not cook it enough.

Ive never tried it with the oysters as im land-locked, but am close to an H mart so I get a big selection of banchan to go with it.

I know this has been discussed in restaurant threads, but the search fxn (such as it is) doesn't show it in this thread.

[schwerty]

God I love skirt, maybe more than ribeye.

Love a good skirt steak! Might have to go pick some up for the wknd! That looks delicious!

[Pegleg]

God I love skirt, maybe more than ribeye.

Skirt is probably my second favorite cut, right after hanger. I wouldn't kick a ribeye out of bed, but the high-dollar cuts are just less interesting to me these days - love how skirts and hangers have super beefy flavor on their own but also can take on great flavors from marinades and such. Also a big fan of boneless short rib for grilling these days, Costco has them super marbled and they grill up amazing.

Had some filet recently and found it totally unappetizing - so soft it was mushy, and almost no flavor. Why are these so popular again? Old folks with no teeth like 'em?

[oftpiste]

God I love skirt, maybe more than ribeye.

One of my faves too. Try buying one unpeeled sometime. The slip skin caramelizes when grilled and is delicious. Ever tried "flap meat"? Very much like skirt in texture and grain but thicker and really beefy tasting. You can do all the same things you do with skirt and I thin the flavor is even better.

It can be a little difficult to find and a few years ago was so unheard of commercially that it was ridiculously cheap, like $1.99 a pound. It's been discovered but is still pretty reasonably. A restaurateur friend turned me on to it and there's always some in my freezer.

[glademaster]

Are there any good butchers who specialize in cuts of beef in the Salt Lake area? Salt and Smoke is my go-to for pork and cured meats, then there is a good poultry place down the road from them, but I still need a good beef guy, the supermarket isn't cutting it.

[Dantheman]

Skirt is probably my second favorite cut, right after hanger. I wouldn't kick a ribeye out of bed, but the high-dollar cuts are just less interesting to me these days

Yep, once you factor in price the cheap cuts win hands down.

Had some filet recently and found it totally unappetizing - so soft it was mushy, and almost no flavor. Why are these so popular again? Old folks with no teeth like 'em?

I don't get filet either. Maybe for select applications like carpaccio, but even that you could probably do just as well with eye of round for a fraction of the price.

Ever tried "flap meat"? Very much like skirt in texture and grain but thicker and really beefy tasting. You can do all the same things you do with skirt and I thin the flavor is even better.

It can be a little difficult to find and a few years ago was so unheard of commercially that it was ridiculously cheap, like $1.99 a pound. It's been discovered but is still pretty reasonably. A restaurateur friend turned me on to it and there's always some in my freezer.

Heard of it, but never seen it. Where the hell do you find it? I'm deep in the 'burbs, pretty much limited to grocery stores. There used to be a sweet mexican market nearby but it moved. There is an asian market, but their meat selection has never looked very inviting. They also probably don't speak english and would have no idea what I was asking for.

[Dantheman]

Are there any good butchers who specialize in cuts of beef in the Salt Lake area? Salt and Smoke is my go-to for pork and cured meats, then there is a good poultry place down the road from them, but I still need a good beef guy, the supermarket isn't cutting it.

There's some options downtown and South Salt Lake, but fuck all on the east side south of 215.

[glademaster]

That works, I live right downtown, until I can GTFO again. But if there is a good butcher nearby, I'll take advantage while I'm here.

[oftpiste]

In Seattle we have a chain called cash & carry where I get it. They're basically a resto supply place where the public can also shop. Flap should be available in the Asian market (and I bet they'd know it by Flap Meat, as it is very popular for teriyaki joints. Taco joints use it too. I have to buy it in 20-ish pound packages, clean it up a bit (remove some fat and slip skin) and repackage for freezing. Worth it though. I'd think a butcher shop could source it with some notice. Our asian supermarket chain here carries it too, all cleaned up. Best prices would be through some sort of restaurant supply if you have one around.

Heard of it, but never seen it. Where the hell do you find it? I'm deep in the 'burbs, pretty much limited to grocery stores. There used to be a sweet mexican market nearby but it moved. There is an asian market, but their meat selection has never looked very inviting. They also probably don't speak english and would have no idea what I was asking for.

[irul&ublo]

Bought a skirt from Corti Bros (one of the best markets anywhere, especially for wine and booze), pre tenderized. Mechanical. Curious how it will go. Sides will be grilled radicchio and grilled poblano.

[~mikey b]

Chard and carrots.
With grilled chicken breast and potato pancakes.

[oftpiste]

pre tenderized. Mechanical..

why the hell would they do that?

[irul&ublo]

why the hell would they do that?

Not sure...that's why I'm curious

[Not Neil_Armstrong]

Boring meal prep for the week, Sous Vide teriyaki chicken, chard/spinach salads, Broccoli.
yawn

[Buster Highmen]

Button chilis stuffed with Formes d'Ambert blue cheese and olives.
Seared scallops in grapeseed oil. Got 'em crunchy on the outside.
Pesto rice noodles with shredded chicken, onions and garlic. Buh-bye basil plants for the year...
Romaine and arugula with faked caeser dressing (mayo, garlic and rice wine vinegar)
All the above with the cheapo Newton chard.
Haagen-Das Vanilla Bean.
lafaurie peyraguey sauternes 2001.

[Dantheman]

Enchiladas Especiales Tacuba Style

[Not Neil_Armstrong]

low fat diet

Sous Vide Boneless skinless chicken breast with pepper fresh thyme and Garlic for the week's meals

[delco714]

Chicken Parm