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mweber posted:Where in Cincinnati are you/willing to drive? I'd be surprised if Jungle Jim's didn't have hearts ready to go in their butcher shop. They're who had it at $5/lb, which I think goes with their "exotic meats" angle of $20/lb kangaroo, etc.
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Feb 25, 2015 19:51
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kittenmittons posted:I love goat, but there's only one place nearby that sells it. For loving 20 dollars a pound from their "exotic" meat freezer. No arabic/halal/etc markets anywhere in your area? That's usually the place to go for the hookup on goat/mutton/lamb
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Feb 25, 2015 20:46
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Archenteron posted:No arabic/halal/etc markets anywhere in your area? That's usually the place to go for the hookup on goat/mutton/lamb Haha no, I'm in central PA (aka pennsyltucky). Local butchers have beef, pork, poultry, for decent prices. One usually has some lamb, venison in the fall. Seafood selection is poo poo other than crabs in the warm months. Anything other than that I pretty much have to drive at least an hour for.
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Feb 25, 2015 21:24
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Feb 25, 2015 22:29
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I'm assuming I know what a bung is, but does pizzle refer to the wiener?
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Feb 25, 2015 22:55
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The real trick is to have your buddy text you the cut you want in either Chinese or Hangul, then show it to the butcher on your phone. If the place doesn't do English, you are in for major savings. I have less luck at Halal markets because the meat is usually . . . Halal and there is a significant mark-up for that. Back in Indianapolis, I could go to an international market that had a Halal and a non-Halal butcher. So, you could get some choice meats for rock bottom prices. So good. That said, I'll take the produce out here in California anyday. You want a real treat, that's where it is at. I'll take a real tomato over any cut of meat anyday.
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Feb 25, 2015 22:56
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KettleWL posted:They're who had it at $5/lb, which I think goes with their "exotic meats" angle of $20/lb kangaroo, etc. Findlays market.
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Feb 26, 2015 05:46
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I first tried chicken hearts from a Brazilian food truck a few years ago, marinated and grilled on a skewer. They were chewy, salty, rich, gamey, delicious. Nowadays, Publix sells them for $1.50 a pound, with very little in the way of any membranous material to cut off. I marinated them overnight in a local Italian restaurant's excellent house dressing, then sauteed them with thin-sliced onions and some finely-chopped cherry peppers and tossed everything with ditalini pasta. They were awesome, and I've since stocked up my freezer with more hearts. They're low in fat, high in protein, and so much more flavorful than the bland boneless skinless chicken breasts I'm officially sick of. I greatly prefer thighs to breasts anyway, but my wife doesn't like any dark meat and wanted nothing to do with the hearts. More for me!
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Feb 26, 2015 06:02
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rj54x posted:I'm assuming I know what a bung is, but does pizzle refer to the wiener? The bung is the rectum. The pizzle is indeed the bull dillz.
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Feb 26, 2015 23:52
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Suspect Bucket posted:OXTAIL IS 6.50 A LB WTF Yeah that's the price at all the white people grocery stores here. And to top it off it's almost always the lovely end pieces
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Feb 28, 2015 02:18
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Neckbones, baby. edit: if neckbones get expensive because I posted this I'm blaming all of you and will hold a grudge forever and ever. Under the vegetable fucked around with this message at 21:23 on Feb 28, 2015 |
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Feb 28, 2015 21:21
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Also hog maws. It's pork stomach lining and it's basically a weird muscle. Good poo poo and probably less than a dollar a pound. Don't gently caress this up for me guys.
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Feb 28, 2015 21:28
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THE MACHO MAN posted:Yeah that's the price at all the white people grocery stores here. And to top it off it's almost always the lovely end pieces White people, Hell, that's what is is at the asian grocers here. Since we;'ve re-entered the gilded age of the 1%, I nominate marrow bones (and their spoons) to make a comeback. They're maybe $3 a kilogram even at the expensive grocer. Mister Facetious fucked around with this message at 21:43 on Feb 28, 2015 |
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Feb 28, 2015 21:41
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Pig snout isn't half bad, I can get them from my local butcher for 1.75$ each. Not sure exactly what they weigh. The same butcher will also sell and/or give away eyes. I also regularly travel to remote communities and I can usually trade relatively inexpensive items for large cuts of meat, or whole fish. If you have that opportunity try it out.
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Feb 28, 2015 22:43
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Matt18001 posted:Pig snout isn't half bad, I can get them from my local butcher for 1.75$ each. Not sure exactly what they weigh. The same butcher will also sell and/or give away eyes. my sister shoved 3 caribou worth of meat into a gigantic used freezer she got because she'd be given whole caribou (broken down, and including the hide) by locals when she worked out in remote bush communities we made caribourguignon every week for like 2 months and hardly put a dent in the supply
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Feb 28, 2015 23:47
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wheez the roux posted:my sister shoved 3 caribou worth of meat into a gigantic used freezer she got because she'd be given whole caribou (broken down, and including the hide) by locals when she worked out in remote bush communities Burg and jerky that summbitch, hooah. Expect full report by next month's end. Cariburgin it.
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Mar 1, 2015 00:40
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Pig feet is real cheap, but I have no idea what to do with it other than to weird out my roommates by leaving it in the fridge.
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Mar 1, 2015 11:24
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Leper Residue posted:Pig feet is real cheap, but I have no idea what to do with it other than to weird out my roommates by leaving it in the fridge. Typically used in stews or soups. The little bits of meat on them are pretty good actually. Anyone here tried balut? I hear it tastes good just can't get over eating a fetus.
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Mar 1, 2015 19:02
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Matt18001 posted:Typically used in stews or soups. The little bits of meat on them are pretty good actually. I don't like the crunchiness of it. Taste wise it's fine, it's the texture that killed me.
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Mar 1, 2015 21:33
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It's amusing (also depressing) seeing the cycle of a new popular fish hit the market at a decent price (tilapia in 2008/9, swai in 2012/2013) and then see the price double or triple in short order. I wonder what will be the next one. I'm personally hoping its some invasive species so that they can just be eradicated and eaten in short order like lionfish.
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Mar 1, 2015 22:02
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Party Plane Jones posted:It's amusing (also depressing) seeing the cycle of a new popular fish hit the market at a decent price (tilapia in 2008/9, swai in 2012/2013) and then see the price double or triple in short order. I wonder what will be the next one. Swai was my go-to whitefish before the prices jumped. Now I use flounder, as it's still about half the price of other white fishes.
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Mar 1, 2015 22:07
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Party Plane Jones posted:I'm personally hoping its some invasive species so that they can just be eradicated and eaten in short order like lionfish. Asian Carp
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Mar 1, 2015 22:30
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Mister Macys posted:White people, Hell, that's what is is at the asian grocers here. How long till we can buy parts of the 99% and eat them?
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Mar 1, 2015 22:45
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Party Plane Jones posted:It's amusing (also depressing) seeing the cycle of a new popular fish hit the market at a decent price (tilapia in 2008/9, swai in 2012/2013) and then see the price double or triple in short order. I wonder what will be the next one. Snakeheads
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Mar 2, 2015 00:16
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Party Plane Jones posted:
Unfortunately, invasive food items sometimes become a bigger problem once popular. Like wild hog. Some people out to make a buck release a pair of pigs on their land, pigs get out of hand, there goes your ecosystem.
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Mar 2, 2015 09:03
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Leper Residue posted:Pig feet is real cheap, but I have no idea what to do with it other than to weird out my roommates by leaving it in the fridge. Pig and chicken feet are both used in Adobo dishes. Recipe: Meat One part shoyu one part apple cider vinegar one part water a few smashed garlic Some peppercorns two bayleaf boil it all together then simmer until liquid is almost gone.
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Mar 3, 2015 04:13
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The Gardenator posted:Pig and chicken feet are both used in Adobo dishes. Pig's Foot Souse: https://www.youtube.com/watch?v=0I1YAVrFtpg
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Mar 3, 2015 04:28
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Filipino cooking in general is poised to be the next "big" thing. It's already reached local saturation. Get on that bandwagon while it is still cheap and awesome.
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Mar 3, 2015 04:55
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Nohearum posted:How long till we can buy parts of the 99% and eat them? "In a 5-4 decision, the Supreme Court of the United States..." 
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Mar 3, 2015 06:22
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Under the vegetable posted:Neckbones, baby. Dirt cheap turkey neckbones are my favorite part of Thanksgiving. Also the one year I worked the holidays at a barbecue restaurant where we brined and smoked some 500+ turkeys I was allowed to take home all the neckbones and giblets I could ever want. Party Plane Jones posted:It's amusing (also depressing) seeing the cycle of a new popular fish hit the market at a decent price (tilapia in 2008/9, swai in 2012/2013) and then see the price double or triple in short order. I wonder what will be the next one. You can still get tilapia and swai really cheap at restaurant supply warehouses if you're okay with buying 10-20lb at once. My local Cash & Carry has a 15lb case of 5-7oz portion swai filets for $31. Pork butt is still real cheap, too.
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Mar 3, 2015 10:10
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Leper Residue posted:Pig feet is real cheap, but I have no idea what to do with it other than to weird out my roommates by leaving it in the fridge. Cook it like in the most famous pig feet restaurant in Paris  Simmer for 4 hours in broth, coat in breadcrumbs and finish in oven. Way cheaper than veal liver and way better than pig liver: chicken livers  don't let them overcook though Big Bad Voodoo Lou posted:I first tried chicken hearts from a Brazilian food truck a few years ago, marinated and grilled on a skewer. Unprepared chicken gizzards are also cheap and delicious, but they do require proper cooking otherwise they are just too chewy (slow cooking, marinated or the best: confit) SpaceGoatFarts fucked around with this message at 17:12 on Mar 4, 2015 |
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Mar 4, 2015 16:59
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Manteca brand Lard on toast, or as a sandwich. Feel free to add a couple pieces of bacon jerky and some shredded cheddar cheese to make it even tastier.
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Mar 4, 2015 23:26
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SpaceGoatFarts posted:
I challenge this statement, they are gross as gently caress.
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Mar 4, 2015 23:45
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I'm officially declaring that jackfruit will be this year's hot "exotic" item. It's already popping up at Whole Foods in little slices.
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Mar 4, 2015 23:59
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Laminator posted:I'm officially declaring that jackfruit will be this year's hot "exotic" item. It's already popping up at Whole Foods in little slices. Why little slices? Those things are bigger than footballs.
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Mar 5, 2015 00:12
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Errant Gin Monks posted:Why little slices? Those things are bigger than footballs. Do you think people that shop at Whole Foods would know what to do with a spiky 10kg jackfruit monstrosity? (full disclosure, I shop at Whole Foods)
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Mar 5, 2015 00:22
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Jakcson posted:Manteca brand Lard on toast, or as a sandwich. manteca isn't a brand, it's spanish for lard
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Mar 5, 2015 03:21
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wheez the roux posted:manteca isn't a brand, it's spanish for lard I was waiting for someone to catch that.  Seriously though, that stuff is great when you are really hungry and haven't eaten anything for a couple days.
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Mar 5, 2015 03:30
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Millow posted:Asian Carp I think I read something where a Chicago fishmonger delivered a bunch to various top chefs around town and challenged them to do something with it. I remember the conclusion being that the Asian Carp is just a really lovely fish to butcher, cook, and eat. E: found it http://www.chicagoreader.com/chicago/asian-carp-cooking-chicago-chefs/Content?oid=1571974 quote:Paul Kahan's crew didn't try that hard. "After a few attempts at butchering, we were adequately creeped out and will not go any further," he e-mailed. E2: lol http://michiganradio.org/post/michigan-chefs-experiment-asian-carp quote:“Once we pulled all the meat off, you kinda see the bone structure – there are bones going through the center of the meat. A pike has got that kind of Y-bone, so it’s got that Y-bone thing but it’s also just got these bones in the most bizarre places.” Akbar fucked around with this message at 04:17 on Mar 5, 2015 |
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Mar 5, 2015 03:33
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 So I made that heart! First time cooking heart, and first time cooking red meat in a really long time. Turned out pretty well I think, was a delicious meal at least. Sauteed up some summer squash, zucchini, and mushrooms, then broiled tomatoes and a piece of spinach and feta pretzel bread in the cast iron (with the grease and aromatics left behind from the steak) while the steak rested. It was perfect medium-rare when I pulled it, but I didn't think to snap a pic until I'd already eaten half of it, so the carry-over let it get a little too done. It was pretty delicious, but by the time I trimmed the fat/silver-skin it worked out to be about the same cost as the mark down meat at Kroger, except much more of a PITA to get it ready. I'm not sure if I'll mess with it again any time soon, but it was definitely a fun experience. Anything else that might be cheap and fun to try? I'm thinking chicken livers might be next, I've only ever had them deep-fried, and that feels like cheating.
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Mar 5, 2015 05:50
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