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Guys there's this stuff in the bean aisle it's like 89 cents a pound and once cooked and run through a food processor with olive oil it makes HUMMUS
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Feb 21, 2015 10:18
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| # ¿ Apr 16, 2024 07:47 |
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OXTAIL IS 6.50 A LB WTF I bought a publix greenwise london broil for less. Holy balls. By the way, london broil is fantastic marinated in italian dressing and soy sauce, then grilled rare. Get it on sale!
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Feb 22, 2015 01:10
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6.99 A LB OXTAIL TODAY Taking bets on how high it can rise, or if we have reached Peak Oxtail. Good glorious gently caress. For reference, neckbones and beef heart were right next to them for 1.99 a lb. Sirlon was 5 a lb. Also need reccomendations for how to cook beef tounge, since I ordered one in on a whim.
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Feb 24, 2015 20:48
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Cancled the beef tounge order. It was also 6.99 a lb. gently caress that, heart forever. Gonna head to my local meat locker guy, see what he has.
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Feb 25, 2015 18:16
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Shooting Blanks posted:If you can find it in your area and you live near the coast, bycatch might be a good option. Best to try an actual seafood monger, but this is stuff that is caught inadvertently in insufficient quantities to sell to restaurants. The best part about living where I am. Whole Mullet for like a buck fiddy a pound. Roast that mother whole on the grill stuffed with lemon and herb, feed a family for like six bucks. Buy it whole smoked, it's fish bacon. Best place for it and fine clams and oysters is Cedar Key in Florida on the gulf. But ask any local fish guy if they have it, it's worth the price. Mix it in cream cheese and chive or green onion, finest cracker topping in the world. Lasts a decent time in the fridge too. Suspect Bucket fucked around with this message at 19:04 on Feb 25, 2015 |
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Feb 25, 2015 18:58
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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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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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Mister Macys posted:Cheeky Meats™ I want a spicy barbeque Cheeky Meat sarnie. Steak fries on the side to sop up drippings. Wait. It should be Cheeky Meat for beef, Squeaky Meat for pork. Suspect Bucket fucked around with this message at 23:05 on Mar 17, 2015 |
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Mar 17, 2015 23:03
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I love turkey! Are you kidding me? I'd eat turkey every drat day if I could. I love it so much I'm raising some at work right now for processing. It's just that a lot of people gently caress up the holiday turkey and that's a shame. A delicious animal DIED and you're gonna overcook the poo poo out of it. Either cook it right or cremate it completely, jeeze. Turkey eggs are also great. So big and buttery. Suspect Bucket fucked around with this message at 17:47 on May 7, 2015 |
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May 7, 2015 17:45
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pandaK posted:Your statement is the exact polar opposite of the original post which started off with people complaining over $5/lb for beef shank and ox tail. That was more a complaint against hipsters and foodies driving up the price from where it had been at like .50/lb for what is essentially a soup and collard flavoring. Y'all need to get in on Brussel Sprout Leaves if you can find them. Take off the stem, chop the leaves skinny and long lengthwise. Cast iron. Heat up pan, Sautee greens for a few minutes, then kill the heat, spritz with water to cool it down a little (not instant vaporization but still steam), then add a little chicken broth and soy sauce, cover pan, and walk away for 10 minutes. Put greens in bowl, drizzle with sesame seed oil. Eat with chopsticks like noodles. Savory and nutty with a touch of sweet, chock full of vitamins.
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May 10, 2015 13:06
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SpaceGoatFarts posted:Alternatively, cut them in quarters and brown them in a pan with butter, diced onions and bacon. I'd probably cut them a bit smaller than quarters, as the leaves are nearly the surface area as a sheet of printer paper.
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May 13, 2015 18:24
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Nonono, the Brussel Sprout LEAVES.  (bonnie plants container brussels) They're bigger than your face and twice as delish. Cheap to free if you know a farmer who will give you them, and I dont even think most people know the mutant weirdness of what a brussel sprout plant really looks like.  (mass market brussels) Sprouts are cheap and underappreciated though. Suspect Bucket fucked around with this message at 21:01 on May 14, 2015 |
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May 14, 2015 20:58
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| # ¿ Apr 16, 2024 07:47 |
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SpaceGoatFarts posted:
GET ON THE BRUSSEL LEAF TRAIN BEFORE THE BANDWAGON ROLLS IN Big Bad Voodoo Lou posted:They might be my favorite vegetables, aside from collard greens cooked with smoked meat (which I've never actually made myself). You can cook the B.leaves like collards too, if you like. Ooh. B.Leaves. That's a great nickname for them.
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May 16, 2015 03:03
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