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speaking of which, he replies like within an hour to my (much better worded and properly capitalized+punctuated version) of the above question.quote:From: Michael Ruhlman chattin with ol' mike ruhlman about sous-vide duck confit while he's on vacation at loving midnight like a boss
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Jul 11, 2012 06:09
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Casu Marzu posted:Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes? Steak de cheval, treat like steak parisienne. Treat the Onglet like you would with beef too. I like a quick sear, dunk in ice water then thin cut against the grain, served with a bit of soy sauce, pickled ginger and wasabe. Otherwise, as far as I know, a whole heck of a load of stewing meat. edit: Traditionally, everything other than quick fry cuts were either air dried then cut thin, or put into sausages. At least in switzerland. edit2: I don't like horse tartare myself but I hear it's done in Japan a fair amount. Korea too I think? Huh, apparently yes: http://www.zenkimchi.com/FoodJournal/korean-food-101/raw-horse-meat/ I'd go with the Yuk Hui certainly. NLJP fucked around with this message at 06:16 on Jul 11, 2012 |
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Jul 11, 2012 06:10
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mindphlux posted:I mean, I instinctively agree with you. I've made confit this way for years, kept it for 4-6 months, and am not dead yet. But I don't deny the science of botulism spores, so that leaves me where I am. I need someone smarter than me to explain the science of it so I don't kill a dinner party of 20 or something.
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Jul 11, 2012 06:18
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No Wave posted:You're a smart dude so I should have assumed you knew that about the duck fat. I didn't notice the part where you talked about jars and poo poo, my bad. yeah, it was pretty annoying last time I made a big batch of like 20 legs "The Traditional Way". I literally had to buy like 20lbs of unrendered duck fat from my butcher/farmers market, and render it all out. Well, that or pay like 40 bucks for a gallon of rendered duck fat, which gently caress that when raw duck fat is like .79c/lb. anyways, I still ended up not having enough fat to fill all my jars, so I had to eat 5 of the legs within the first week or so period.  oh god let me tell you it was horriblehehe
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Jul 11, 2012 06:22
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In my, completely unscientific, opinion - what makes something like rillette taste the best is not the process of making the confit (hell, I think slow cooking pigs breast vs doing it as confit are pretty goddamn close anyways, which makes pulled pork products something that is in that general area as well, this doesn't generalize to confit'ed bunnies though, the olive oil may be the reason for that?). What really affects the taste is the aging afterwards. I'm still in the process of running a duck rillette experiment, with how long aging is the best, right now I am at 1 year minimum, but not longer than 2 1/2, where the taste starts to become blandish, without adding new notes.
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Jul 11, 2012 08:04
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And no, it is not high meat, it is cured meat.
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Jul 11, 2012 08:05
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Casu Marzu posted:Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes? Just like you would with corresponding cuts of beef. There is nothing strange about horse meat, apart from it often being much cheaper than beef of similar quality. Horse is great.
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Jul 11, 2012 08:17
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DekeThornton posted:Just like you would with corresponding cuts of beef. There is nothing strange about horse meat, apart from it often being much cheaper than beef of similar quality. Horse is great. Yeah, lean horse meat you can use as you would beef or game meats. The fattier cuts are the ones that carry the sweet "horsey" flavours, so those are the only ones you need to put some special thought into. Horse goulash, moussaka, smoked and thinly sliced filet as deli meat, etc.
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Jul 11, 2012 11:56
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Horse fat for deep frying klejner for the authentic taste of Danish christmas.
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Jul 11, 2012 12:01
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Here in Sweden smoked sliced horse meat is sold in most grocery stores under the name "hamburgerkött" (hamburger meat). I guess that could end up surprising unsuspecting americans.
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Jul 11, 2012 12:11
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"Do you like Black Beauty?" "Yes - medium rare." There was a famous racehorse in the UK called Shergar who was kidnapped and never found. That's probably what happened to him.
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Jul 11, 2012 12:40
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Those uncultured Irish fucks probably boiled him to smithereens with potatoes and cabbage.
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Jul 11, 2012 16:33
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Sjurygg posted:Those uncultured Irish fucks probably boiled him to smithereens with potatoes and cabbage.
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Jul 11, 2012 18:33
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Wait that's the same thi....
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Jul 11, 2012 18:37
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Finally got around to reading the Emerald City throwdown thread  for EC's reaction,  to Bart for the probation. I didn't know we had other Iowans around this place. Well, I wasn't born here, and Bart doesn't live her anymore, but still for people defending my fair (adopted) state.
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Jul 11, 2012 19:46
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mindphlux posted:chattin with ol' mike ruhlman about sous-vide duck confit while he's on vacation at loving midnight like a boss Buy him an account!
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Jul 11, 2012 21:55
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wafflesnsegways posted:Buy him an account! Didn't you know HappyHat's true identity?
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Jul 11, 2012 21:57
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Goddamnit. My mom heard back from the auto body shop after my accident. The radiator she just got replaced got pierced, $3500. 1k more and the car would have been written off as totaled. And the lady I ran into pretty much just got a scratch on her bumper, gently caress. 
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Jul 11, 2012 22:08
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mindphlux posted:chattin with ol' mike ruhlman about sous-vide duck confit while he's on vacation at loving midnight like a boss 
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Jul 11, 2012 22:22
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Manuel Calavera posted:Goddamnit. My mom heard back from the auto body shop after my accident. The radiator she just got replaced got pierced, $3500. 1k more and the car would have been written off as totaled. And the lady I ran into pretty much just got a scratch on her bumper, gently caress. That blows.
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Jul 11, 2012 23:23
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mindphlux posted:yeah, it was pretty annoying last time I made a big batch of like 20 legs "The Traditional Way". I literally had to buy like 20lbs of unrendered duck fat from my butcher/farmers market, and render it all out. Well, that or pay like 40 bucks for a gallon of rendered duck fat, which gently caress that when raw duck fat is like .79c/lb. What would you estimate four cups of rendered goose fat would cost? I need to know for insurance purposes.
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Jul 12, 2012 00:43
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Manuel Calavera posted:Goddamnit. My mom heard back from the auto body shop after my accident. The radiator she just got replaced got pierced, $3500. 1k more and the car would have been written off as totaled. And the lady I ran into pretty much just got a scratch on her bumper, gently caress. Radiator replacement isn't $3500. You're getting robbed.
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Jul 12, 2012 00:55
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Mr. Wiggles posted:Radiator replacement isn't $3500. You're getting robbed.
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Jul 12, 2012 01:26
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My grandfather's shop would charge about $400-$800 for a radiator replacement, labor and all. Because labor is ungodly stupidly expensive and he's a total prick who loves to overcharge folks. There's no way in hell $3500 is just the radiator unless that comes with a free STD test in the morning, because god you'd be gettin' hosed.
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Jul 12, 2012 01:31
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If it was indeed 3500 of body work on a 4500 car, I'd have looked into getting it totalled and buying something vintage with the proceeds.
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Jul 12, 2012 03:36
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I'm just going by what my mom told me  . I haven't had any dealings with the matter beyond the accident itself, and talking to the insurance company. It's body work too, but I assume it's not a *lot* of work, maybe. One of the headlights got pushed back some and the hood won't latch into place. I'm pretty sure the frame itself wasn't hosed though.
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Jul 12, 2012 04:25
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Nietzschean posted:When you say greens, do you mean literally canned greens like mustard greens, collard greens, and so on, or are you just meaning anything at all that's green and/or leafy like lettuce, spinach, radishes, artichokes, and so on? I love salad, and one of the concerns in the back of my mind when embarking on this fast food diet was thought I wouldn't get enough vitamins or whatever is good about vegetables. I thought you were supposed to avoid fruits and vegetables, though, because of them being loaded with carbs and stuff? Oh goddddd 
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Jul 12, 2012 05:18
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Jul 12, 2012 05:50
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Has anyone here ever experienced steaks tasting distinctly soapy? I was proud of myself for having (finally) settled the butter/no butter debate with my husband when searing rib-eyes, got a great crust on medium rare, and then the meat tastes of soap. Wtf. A bit of googling tells me improper aging is the most likely cause. Edit: obv in the 'no butter unless at the very end' camp
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Jul 12, 2012 07:38
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close to toast posted:Has anyone here ever experienced steaks tasting distinctly soapy? Or maybe you got fatty-rancid horse meat.
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Jul 12, 2012 11:42
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Eat This Glob posted:Finally got around to reading the Emerald City throwdown thread Lolol they lost, anyway: http://www.comcastbiteofseattle.com/videos_contest_gallery.php?contest_id=5
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Jul 12, 2012 13:20
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mediaphage posted:Lolol they lost, anyway: Hahahaha! YES!
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Jul 12, 2012 13:26
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mediaphage posted:Lolol they lost, anyway: Ha, clearly the correct result.
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Jul 12, 2012 13:35
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I just made some chili beer mustard and it kicks rear end. I would never have discovered the joys of making my own mustard if it weren't for the mustard ICSA, and by extension GWS. Thanks GWS!
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Jul 12, 2012 14:53
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mediaphage posted:Lolol they lost, anyway: I am generally a happy go lucky, love everybody sort. But good, gently caress EC forever I'm glad the motherfucker lost.
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Jul 12, 2012 15:28
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Oh lord. I thought people were being a little hard on him/her, but by the time I got to that thread the OP link was gone and I was too lazy to look for that video. I just watched the video and Got. drat. You weren't hard enough on her (him? still confused).
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Jul 12, 2012 16:05
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mediaphage posted:Lolol they lost, anyway: Sweet, sweet schadenfreude. Probably not as sweet as that dish, though.
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Jul 12, 2012 17:33
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Drink and Fight posted:Oh goddddd I want Shine to shout at that guy. Seriously, what the gently caress.
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Jul 12, 2012 18:41
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Filboid Studge posted:I want Shine to shout at that guy. Seriously, what the gently caress. I just want Shine to yell at people (that aren't me), period. I am terrified of posting in YLLS, but I read it a lot. 
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Jul 12, 2012 20:02
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Dane posted:Or maybe you got fatty-rancid horse meat. Not rancid, just oddly detergent-y. I tossed them and got Indian takeout instead and my tandoori chicken was dry. Not a good day for meat
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Jul 12, 2012 20:10
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