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Showing content with the highest reputation on 01/26/2021 in all areas

  1. Sent from my SM-G965F using Tapatalk
    6 points
  2. Enjoy Sent from my SM-T835 using Tapatalk
    5 points
  3. Sent from my SM-T835 using Tapatalk
    5 points
  4. You jest @Tyrus but I did actually ask a poultry supplier for chicken blood once. Not for me mind, but for my father-in-law who wanted to make coq au vin. They never responded to my email. I waited a couple of years before I approached them again and made no mention of blood ever again. They answer all my emails now. The lesson? Don't scare folk with weird s**t on your first encounter. Save it for the second or third.
    5 points
  5. Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs.
    4 points
  6. Pork Tenderloin, with evo and KC Butt Rub, was last night's dinner. I intended to cook it Sunday night but was too busy watching the Chiefs game (How 'bout those Chiefs!) Cooked to 140° F, thick part of the tenderloin, before rest KC Butt Rub leans toward the semi-sweet side, so the cole slaw and olives made a nice change of pace for the palate. Accompanied by a 2009 DuMOL Finn Pinot Noir.
    3 points
  7. I don’t plan on buying Wagyu as a regular event. I agree with @Tyrusi pay the couple extra bucks a pound for prime brisket, I taste the brisket. I’ve tried grass fed prime brisket and I preferred grass fed, grain finish. I’ve had grass fed prime steaks and those were tasty, and in general all the steaks I cook are prime but most are grass fed corn finish from my Iowa Meat Farms butcher shop that I’ve been going to for 20 years I’ve seen Wagyu on the menu at steakhouses but never had the $$$ to spend. But I figure I might try to cook one of these at home to see what it’s like. It’s not a habit I intend to adopt that’s for sure but I am intrigued on guaging the meat for myself at least once @Tyrusi drink this special green team called Gynoatemma that really helps with the cholesterol and doctor put me on a statin 3 years ago and now I’m in the very low range the tea is really good. It’s known as the Chinese miracle herb Gynostemma Tea ( Jiaogulan Tea )... https://www.amazon.com/dp/B01M8Q2ABP?ref=ppx_pop_mob_ap_share
    3 points
  8. I've eaten wagyu in Japan and really enjoyed it but have no desire to hunt it down and eat it again. The thing I have found with meat is that the breed and how the meat has been hung and aged makes so much difference. If I were you I would try wagyu once and then move on. Explore what's available from specialised farms and butchers. There so much to learn and enjoy.
    3 points
  9. Never had Wagyu beef but the above comments remind me of something we did a few years ago (well maybe 15-20) We had a local butcher who was an old chap and who sourced his animals from local farms. Mrs RD & I really liked the steak - and always had rump. He'd say 'this is a Hereford from the Piddle Valley '- ( four or five miles away) you could poke your head around the counter and glimpse the carcasses as he went in and out of the cold room. He'd trim them beautifully - clearly enjoying his art. The steaks were gorgeous. Then, one day the old boy had gone and Mrs RD and I remarked on how the steaks had become tasteless. I went in once more to buy our steak for the weekend and a young lad threw up an amorphous vac packed lump of stuff onto the counter. He slit the vac pac - the meat was bright red and sodden with watery red fluid. He cut a slice off, carelessly, no trimming - and it was unceremoniously chucked into a plastic bag and given to me. It tasted as grim as the scene portrayed. We never went there again. But we really missed the steak.... The valley in which we live has several small farms - organic and, I think , but not sure, the largest contiguous bit of organic farmland in the UK - don't quote me on that though. Some friends are stewards / guardians of some land called SSI - this means a site of Special Scientific Interest. It's chalk upland and has its own biodiversity - you can't mess with it, but you can graze it as it has been for centuries, if not millennia. They had a few pure bred Hereford which were suckled by their mothers and were grazing on this SSI land, with it's grasses, herbs and flowers. So disappointing had the steak been that we decided to buy a whole cow. It was a Heiffer and it was hung at the local artisan abattoir for 5 weeks. Mr Farmer brought it round in four quarters in a horse box and we hung it from scaffold poles in the rafters of the garage for a few more days. Fortunately I'd got to know a chap called Ray Smith, a butcher. I'd worked with his wife. He was Hugh Fearnley-Whittingstall's butcher - probably only known to UK folk, a kind of alternative celebrity chef. One of his books is here : https://www.worldofbooks.com/en-gb/books/hugh-fearnley-whittingstall/river-cottage-meat-book/9780340826355?keyword=&gclid=EAIaIQobChMIjrOtwqW67gIVjJntCh3-vAP5EAAYAiAAEgJ6__D_BwE I'd recommend it - it's just beautifully written. In there is a recipe for "Ray's liver pate" , which I'd made and then when I met Ray I said to him that it was a good recipe but that instead of mincing the mixture I squeezed it between my hands so that it farted out between my fingers and made the pate chunky ( and saved the cleaning of the mincer). We had an instant rapport and he came round to our house, we got some pigs and he taught me how to butcher them. I've realised this post is a bit long - sorry Troble - hope you don't mind, but my KK is not being delivered tomorrow as planned so I am ameliorating my distress with some adult beverage. Anyway Ray came over and over the course of the weekend we butchered the heifer He was really impressed with the quality - in fact we cut fine transparent slivers of sirloin, rump and fillet straight from the carcasses to taste the difference. The slivers of raw fat were like butter. Cooked, the taste was etherial. So, to : Couldn't agree more. I'd add provenance. RD
    2 points
  10. I think the pic is upside down...
    2 points
  11. Looks like his top hat could use a dustin off, Aussie.
    2 points
  12. Couldn't agree more.
    2 points
  13. No jest, tis a true recipe of Polish origin. You know Tekebo, they probably don't get a lot of calls for blood and just misplaced your order.
    2 points
  14. I've cooked Choice brisket and then I cooked a Prime and immediately noticed the difference between the two, the nod going to prime. Sorry I haven't had Wagu, sure it tastes awesome, but my cholesterol has been riding just below the Dr's tolerance and that's fine for me. Prime steak is a caviar, you can eat it slowly and enjoy the pleasure, wagu since I haven't had it could be more coined to sex, the pleasure of this experience maybe more defined, but the cost of that lady or "man" ( being gender friendly and all ) will haunt your wallet in the morning. So if it were up to me, it's prime, all the time. Hope that helped you Troble, although I get the feeling it didn't. Let me put it another way, , your at the track and you got two favorites to pick from, one's a horse from Kentucky (a breed apart, a stallion ) always comes in first if not always places at every race and his name is Prime. Then comes along this horse called Wagu, already there's a little vibe here, you know the names a bit off, (rhymes with Magoo) but his poop smells like perfume. Who you gonna bet on, I know some bug is biting your ear sayin, "bet on Wagu" and by the way, incidentally, and only by coincidence of course this horse is from, you guessed it, Montana. Now your repeating, Kentucky, Montana, Kentucky, Montana and your wondering what to do. Lucky for you I'm here, bet on a sure thing, follow the card and you can't go wrong. Brought to you by Amalgamated Meats Union 247, Louisville, KY
    2 points
  15. Fixed it for @Basher Happy Austraya Day. (Major upset in our office today. Aussie Quiz won by an Italian.)
    1 point
  16. As you should! Then, you get to have more to celebrate when it arrives!
    1 point
  17. Some great looking cooks here. Those pork chops look particularly fine @jonj Presently:
    1 point
  18. The $18 dolla plus tx special. I spent a bit a time on it, an hour. Changed out the edge profile because there wasn't much of one there, it was sort of a filed down and resembled a roll. 1/8" stock, so the belt sander went into the vise and it was cleaned up for an edge. Worked it on the stone for a 1/2 hour or so and gave it a slice to test, it'll carve a roast nicely now. It is an odd long knife from a different era, but I think it'll work, definitely took an edge.
    1 point
  19. Be careful with that gunpowder Tony you don’t want to blow up you KK! Lol
    1 point
  20. I really need to start a list of these Syzygies-isms!
    1 point
  21. My current sharpening rig, $640, duplicated in two kitchens: Shapton Glass 4pc Set 500, 1k, 4k, 8k Shapton GlassStone 2000 Grit Shapton Sharpening Stone Holder Tojiro Sink Bridge Atoma Diamond Sharpener Super Fine - #1200 The belt-and-suspenders stone holding approach saves time. Some would say my diamond stone is too fine and should cost more, but I'm happy with this choice. I use it to regularly (often between knives) scrub my water stones clean. Flattening is a side effect. I also own a strop and diamond paste but I don't always bother, and I'm not sure I can tell the difference. Showering adequately daily beats showering brilliantly once a week. The main issue here is to make sharpening as easy as possible. The woodworking quickie is mine, so I can put stones away wet.
    1 point
  22. Tonight's cook, before the impending snow storm (maybe up to 8+ inches of wet, heavy snow tomorrow afternoon through Tuesday morning), another interesting cut from Porter Road - Teres Major. Grilled direct on the lower grate, post oak & mesquite, rubbed with Gunpowder. Tossed on a slab of "grilling cheese" (aka haloumi). The challenge of this cook was the taper on the steak at each end, which necessitated frequent turns and moving around the grill as the coals developed hot spots, so as to not overcook the tips too much, while get the thicker center to a nice medium rare. Managed it well. The tips were about medium well, while the center was a nice medium-rare. Plated with crusty potatoes and side salad. Peruvian green sauce for the spuds and a mash-up steak sauce for the meat. Need to keep working on this potato recipe. I dialed back the cooking time, but they were still a bit too crunchy and not enough creamy interiors. I think the cut was too small. Next time, I'll do wedges.
    1 point
  23. Looks brill! Scroll down. I know. I know. I couldn't help myself.
    1 point
  24. That reminds me of last summer. So thin it only had one side. J. https://1drv.ms/v/s!Av-gVB0imZQEtQkg71EBx9aLmeeD
    1 point
  25. Returned to the scene of the crime today for the release of the next beer in the series. Lunch was Vladimir Poutine (beef stroganoff with cheese curds on house made french fries) and Green Dragon (New Zealand Pilsner). Followed by "dessert" - Double Maple Coffee Gazprom on the left and Caramel Pecan Gazprom on the right. The Gazprom is a maple syrup infused Russian Imperial Stout finished in Bourbon barrels that the brewery has been doing for a number of years now and it's always released in January. These 2 beers are "one-offs" of the base with the addition of extra maple syrup and cold brewed coffee in the one, and; caramel and pecan additions to the other (first year for this one and it's amazing!) It's all part of Barrel-aged January at the brewery. The last one in the series is being released this Wednesday - Percussive Maintenance - Gazprom with shaved and toasted coconut (like a macaroon.) You KNOW that I'll be there!
    1 point
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