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Dude hands down right now is beef heart. Still under 1.50 a pound. It's lean as hell so treat it like bison, clean it real well, trim it down into steaks. I like to soak mine for a bit in salty water to season it. Then pepper and sear the fucker and call it a day. It's like concentrated beef flavor with a hint of gamey-ness. Goes great with a chimichurri or Gorgonzola.
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Feb 22, 2015 08:51
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| # ¿ Apr 28, 2024 05:18 |
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KettleWL posted:I very rarely eat red meat, but I called around and found a local spot with beef heart for $2 a pound, no idea how much of it I will have to trim off, but I placed an order. Giving this a shot next week when it arrives. Any advice aside from your general run down and this website/video google pointed me towards? No ruhlman pretty much explains what to do. You might lose 10% to trim, it's all surface stuff you trim off.
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Feb 24, 2015 05:49
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Suspect Bucket posted:6.99 A LB OXTAIL TODAY I have seen oxtail here for 8-10 a pound and just laughed my rear end off. Tongue here is 6-8 which is loving stupid http://www.seriouseats.com/recipes/2012/04/tacos-de-lengua-recipe.html There. That's what to do with tongue, also you can corn it or make it into pastrami.
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Feb 24, 2015 20:59
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I need to clear out my freezer. I can buy everything at restaurant depot for cheap per pound.. I just have to buy 40-50 lbs of it.
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Feb 25, 2015 17:58
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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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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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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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Republicans posted:Head cheese sounds mighty good right now, and a cheap delicacy in its own right. Until some posh rear end in a top hat makes up a name for it that doesn't make most people gag, anyways. Just say it in french Fromage de tete de porc. Or just tete fromagee Also chicken heart yakotori is loving phenomenal. Errant Gin Monks fucked around with this message at 23:21 on Mar 15, 2015 |
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Mar 15, 2015 23:18
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Misogynist posted:I just bought an 8-pound pork shoulder at BJ's for $10. Brisket's up to $6.50 a pound now, though. Ugh. That's loving brutal. Even Sysco and RD are charging 4 bucks at least for angus or choice though. So it isn't just you getting hosed.
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Apr 11, 2015 21:30
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Sweetbreads are 45 cents a lbs at my local mart... I am so very tempted.
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Apr 13, 2015 03:06
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Yeah pork butt should be even cheaper and actually makes good sausage.
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Apr 15, 2015 06:07
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Made that one day for the wife. It's loving delicious. The vanilla is so subtle with just the one tap it's actually very good and works well,with the tomato sauce. Just think of Moorish style dishes with the nutmeg and cinnamon and whatnot an dots the same thing. Make it. Eat it.
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Apr 21, 2015 06:28
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I collect them all the time from the roads around here. They are delicious.
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Apr 24, 2015 04:34
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Shbobdb posted:I always want to do this. Stupid question, but how can you tell if they are ripe and do they ripen after harvest? First off wear gloves the entire time, second off if they are reddish purple and slightly soft, they are good to go. The ones around here usually drop their spines when they are ripe as well. But be on he safe side and wear some loving thick rear end leather gloves.
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Apr 24, 2015 18:32
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Republicans posted:If I can get 80/20 ground turkey I might believe you. Grind it yourself. 80% turkey 20% pork fat back.
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May 8, 2015 06:07
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A good fresh ground beef burger with Gorgonzola and sweet onions is better than any loving turkey burger any day.
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May 8, 2015 23:37
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Yeah chicken livers here are 39 cents a pound.
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May 10, 2015 05:31
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| # ¿ Apr 28, 2024 05:18 |
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I have bought the full stalks before but never seen one in the ground. What a weird rear end plant.
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May 14, 2015 23:16
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