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KettleWL posted: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. Chitterlings.
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Mar 5, 2015 05:53
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Jakcson posted:Chitterlings. I should have included this originally as well, but I don't eat pork. But intestines is definitely up there in the interesting department.
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Mar 5, 2015 06:07
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Rhymenoserous posted:I challenge this statement, they are gross as gently caress. It was badly worded. Raw gizzards are cheap and gross, and after being carefully cooked, they become delicious! Just look at these tiny tasty and tender motherfuckers: 
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Mar 5, 2015 09:58
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KettleWL posted: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. If you still want to keep with muscle tissue, chicken hearts are pretty delicious. Rinse them and trim off any excess arteries (which are chewy), skewer them, season with some soy sauce or whatever else is savory, and then grill them over high heat for a few minutes. So, what exactly does one do with a pig uterus? I always stare at them and wonder when I'm at the Asian market.
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Mar 5, 2015 14:38
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KettleWL posted:I'm thinking chicken livers might be next, I've only ever had them deep-fried, and that feels like cheating. Chicken livers on toast. You must.  http://latimesblogs.latimes.com/dailydish/2012/06/the-ap%C3%A9ritif-hour-chopped-chicken-livers-on-toast.html At the holidays I make sure to get a bag of them to make this while I'm cooking. Everyone is grossed out except my 80 year old aunt who eats liver every day.
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Mar 5, 2015 15:32
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Jackfruit. Hmm.quote:When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana. HMMMM. At least it's not Durian.
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Mar 5, 2015 15:54
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Bob Morales posted:Chicken livers on toast. You must. Looks awesome, I'm on board. However, I don't have any ruby port. Is there a decent substitute or should I go with the AOC liver crostini recipe that they say is very good as well? Have you tried both?
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Mar 5, 2015 16:17
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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. I've been meaning to try it for a bit because I have a couple of big stinky hippies in my family who don't eat meat and it's supposed to be a really good sub for veggie pulled 'pork'.
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Mar 5, 2015 16:19
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KettleWL posted:Looks awesome, I'm on board. However, I don't have any ruby port. Is there a decent substitute Usually you can also deglaze livers with wine or sweet vinegar (like balsamic or fruit vinegar). Personally I enjoy chicken livers quickly grilled or as a substitute to veal for a fegato alla veneziana. The trick is not to have them becoming too dry.
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Mar 5, 2015 18:25
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Laminator posted:
I've had it stir fried as well as braised and crisped in tacos
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Mar 5, 2015 18:41
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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. My local mega-grocer has 2 of them in the produce section. They're like baby sized it's incredible. $2/lb but I don't know what I would do with a jackfruit.
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Mar 6, 2015 03:59
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Eeyo posted:My local mega-grocer has 2 of them in the produce section. They're like baby sized it's incredible. $2/lb but I don't know what I would do with a jackfruit. Apparently it's a substitute for pulled pork. BBQ pulled Jackfruit Sandwich Some type of curry, as well. http://offbeathome.com/2012/01/how-to-cook-jack-fruit And maybe even a custard dessert. http://happyandraw.com/jackfruit-custard/
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Mar 6, 2015 05:16
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People here in Asia seem to usually buy slices of jackfruit too, because what are you gonna do with a whole one? Some of them are almost as big as a small-medium sized dog.
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Mar 6, 2015 09:02
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Drifter posted:Apparently it's a substitute for pulled pork.  And here I was; worried about my resolve to become vegan this year weakening, when the annual Rib-Fest arrives in August...
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Mar 6, 2015 10:37
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fart simpson posted:People here in Asia seem to usually buy slices of jackfruit too, because what are you gonna do with a whole one? Some of them are almost as big as a small-medium sized dog. Well, I mean, since it's Asia, would that really be a deterrent, though?
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Mar 6, 2015 13:04
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Akbar posted: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. Well if it's loaded with bone then just advertise it as the perfect fish for bone broth. Hit the end of the fad that jacked up oxtail prices and get rid of that loving carp in one shot.
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Mar 8, 2015 19:55
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White mushroom broth is super tasty and served at many high end restaurants. White mushrooms aren't going anywhere in terms of prices.
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Mar 8, 2015 23:58
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CannonFodder posted:Well if it's loaded with bone then just advertise it as the perfect fish for bone broth. Hit the end of the fad that jacked up oxtail prices and get rid of that loving carp in one shot. quote:Foss toyed with the idea offering his customers a relatively simple Asian carp sandwich at around $6 to $8. But given the specifications he asked Galvan for—100 percent boneless, skinless pieces—the cost shot up dramatically. Galvan wouldn't quote a price per pound but explained, "Look at it this way. You're losing 95 percent of the fish. For an 11-pound fish we got .6 pounds of meat. But that's the specific spec that Phillip wanted. It doesn't have to be the industry norm." Christ, that's a lot of waste.
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Mar 9, 2015 01:08
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Couldn't you just grind it up to make a fishball? The bone would add some calcium. Or get them while they are super young, like anchovies, and just eat them whole, bones-and-all.
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Mar 9, 2015 02:45
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Party Plane Jones posted:Christ, that's a lot of waste. gently caress the efficient killing machine that is the barracuda disguised as 'asian' carp.
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Mar 9, 2015 04:01
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Party Plane Jones posted:Christ, that's a lot of waste. They're one of the single most destructive invasive aquatic species besides the zebra mussel. gently caress 'em. If it takes a fish per sandwich, so be it. Play up a boneless, skinless filet as a delicacy more rare than filet mignon (or something).
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Mar 9, 2015 07:35
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Mister Macys posted:They're one of the single most destructive invasive aquatic species besides the zebra mussel. gently caress 'em. If it takes a fish per sandwich, so be it. I don't see people going through the trouble at 5/10% yield a fish; that's a helluva lot of work. CannonFodder posted:Don't market it as the next talapia, market it as the next protein feed for omega 3 enhanced chickens. I do see it just being ground into fishmeal since you basically don't have to process it much. Which apparently people are doing already: http://wgntv.com/2014/10/14/asian-carp-in-demand/
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Mar 9, 2015 13:33
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Awesome. Out of curiosity, are there any plants besides the truffle and those goofy Japanese watermelons that are highly sought after and rare?
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Mar 10, 2015 09:33
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Saffron? I saw cherries in the supermarket here for almost $40 per pound once. Also I think truffles aren't a plant.
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Mar 10, 2015 16:31
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Let me rephrase: "not an animal product". And isn't saffron a spice? I guess truffles are too, now that I think about it...
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Mar 10, 2015 20:20
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Google tells me that Hop Shoots are the most expensive vegetable in the world and sell for a price comparable to truffle or saffron. There's also a culture of outrageously expensive and desirable fruit in Japan that extends beyond square watermelons - surprisingly informative buzzfeed article
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Mar 10, 2015 21:09
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What about Wasabi?
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Mar 10, 2015 23:55
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Saffron, vanilla, rare coffees and teas, pine nuts, argan oil, gum mastic In terms of stuff you usually think of as veg: matsutake, chanterelle, king bolete, morels, hedgehog shrooms, pretty much any harder to find foraged poo poo that can't be cultivated, ramps...
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Mar 11, 2015 00:01
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shankerz posted:Red Lumpfish Caviar I got it in greenland for 50 dkk (approx. 12 dollars) a couple of years ago. That price was for a kilogram. But the seller cheated me. Weighed it at home and it was actually 1.2 kilos.
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Mar 12, 2015 00:57
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Ginseng too
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Mar 15, 2015 10:14
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I just acquired a pigs head for less than $2 a LB. 
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Mar 15, 2015 15:49
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kittenmittons posted:I just acquired a pigs head for less than $2 a LB. 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. Republicans fucked around with this message at 18:44 on Mar 15, 2015 |
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Mar 15, 2015 18:41
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I tried to sell this girl I'm seeing on chicken hearts but she gave me the "Are you serious" look. How can I convince her chicken hearts are the future of cheap but delicious eatings?
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Mar 15, 2015 20:37
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MikeyLikesIt posted:I tried to sell this girl I'm seeing on chicken hearts but she gave me the "Are you serious" look. How can I convince her chicken hearts are the future of cheap but delicious eatings? I LOVE slicing them mediumly and psuedo-sauteing them. Last time I did this with hearts and livers, together, though. Cooking on medium (or medium-low), I'd add a little olive oil to a stainless steel pan and bloom some ginger paste (I add a little olive oil before I freeze it) and your choice of paprika, other spicy spice or chili pepper flakes, and after a minute put the slices in. I'd be sure to spoon the spiced oil over it all while it was cooking (and gently sizzling) and after two or three minutes (however long it takes for the meat to nicely brown and get to not quite their eventual temperature) I'd turn off the heat and add a crushed and diced garlic clove and stir that around as it cooled. edit: oops, I forgot that I also stirred in half of a finely sliced (freshly frozen, not dried, if that matters) habenero chili the same time as the garlic. Goddamn, that's some good poo poo. You could lay that on some bread (or just eat it still warm from the pan) and go to town. Drifter fucked around with this message at 22:09 on Mar 15, 2015 |
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Mar 15, 2015 22:02
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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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I normally use chicken hearts for anticuchos. Pretty good just fried up with livers and gizzards and what not, too.
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Mar 16, 2015 03:39
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I just marinated some chicken hearts overnight in a Ziploc bag with thin-sliced onions, in a spicy, vinegary, North Carolina-style (thin) barbecue sauce that a co-worker gave me, then sauteed them in a pan with a little olive oil and served them over rice. Delicious. I don't mind the chewiness at all, and they have a rich, meaty flavor, like chicken thighs (which I greatly prefer to white meat anyway). And they're SO CHEAP!
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Mar 16, 2015 04:25
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Thoht posted:Saffron, vanilla, rare coffees and teas, pine nuts, argan oil, gum mastic Is that certain types of pine nuts or something?? I see them around every now and then if I head towards places with a middle eastern influence
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Mar 16, 2015 06:00
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I guess I meant it more like expensive/hard to produce instead of hard to find shopping.
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Mar 16, 2015 06:29
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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. Cheeky Meats™ Lip Smacks/Smackers™ (when heated and the gelatine melts) Best I got. 
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Mar 16, 2015 07:03
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