Food

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Warren
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Re: Food

Post by Warren » 07 Jun 2018, 17:04

Jasper wrote:
07 Jun 2018, 12:48
Restaurants that serve/deliver salads with whole cucumber rounds sliced 1/4" thick need to have the Dept. of Health called on them.
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Jasper
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Re: Food

Post by Jasper » 09 Jun 2018, 09:42

FYI - the Anova 800 watt sous vide machine is on sale at Amazon for $106.
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dbcooper
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Re: Food

Post by dbcooper » 16 Jun 2018, 09:49

Went round to my parents' house tonight to watch the rugby. Cooked a variation on Florence Fabricant's Osso Buco recipe (beef shin, much more garlic, anchovies added, lots of fresh thyme, one bay leaf, served on pappardelle). Was damn good. My new local butcher is a gem.

2015 Kumeu River Chardonnay went down a treat.

https://cooking.nytimes.com/recipes/324 ... a-milanese
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dbcooper
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Re: Food

Post by dbcooper » 16 Jun 2018, 10:10

Was a pretty nice day. We listened to some outlaw country then put on Steely Dan and Bob Dylan for dinner.

Rugby was awful, but we had some really good local craft beer, and listened to "smooth music that rocks hard" between halves.
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JasonL
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Re: Food

Post by JasonL » 18 Jun 2018, 09:31

Fathers Day was my first time using Porter Road as an online butcher. Got a giant flap steak and some skirt and did chimichurri. Very, very good. They do several smart things like standardizing cost per cut rather than selling by weight. They control lifecycle feed of all butchered animals and do natural pasture grazing of a variety of grasses weeds etc up to a point before slaughter where they switch to grains to create fats and marbling. It's a great effect of grass fed depth and grain fed fats. They dry age all beef a minimum of 14 days - which is not a long age but it is a substantial upgrade over grocery beef. Prices are comparable to what I was paying at the "good" local butcher. They are cheaper on many cuts. The flap steak was about 3 lbs and came in at $42. Free 2 day shipping on all orders over $100. You can fill out an order with sausages and the like that, again smartly, ship frozen while whole cuts which are damaged by the ice ship fresh. Great ordering interface, delivery notifications were timely. I think I love them guys.

https://porterroad.com/

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Warren
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Re: Food

Post by Warren » 18 Jun 2018, 09:42

JasonL wrote:
18 Jun 2018, 09:31
Fathers Day was my first time using Porter Road as an online butcher. Got a giant flap steak and some skirt and did chimichurri. Very, very good. They do several smart things like standardizing cost per cut rather than selling by weight. They control lifecycle feed of all butchered animals and do natural pasture grazing of a variety of grasses weeds etc up to a point before slaughter where they switch to grains to create fats and marbling. It's a great effect of grass fed depth and grain fed fats. They dry age all beef a minimum of 14 days - which is not a long age but it is a substantial upgrade over grocery beef. Prices are comparable to what I was paying at the "good" local butcher. They are cheaper on many cuts. The flap steak was about 3 lbs and came in at $42. Free 2 day shipping on all orders over $100. You can fill out an order with sausages and the like that, again smartly, ship frozen while whole cuts which are damaged by the ice ship fresh. Great ordering interface, delivery notifications were timely. I think I love them guys.

https://porterroad.com/
*click* *click*

Hmm.. looks like over half their cuts of beef are sold out.
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JasonL
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Re: Food

Post by JasonL » 18 Jun 2018, 09:55

Some cuts refresh fast, others less fast. It is comparable to my experiences with non grocery butchery. They have the cows and they sell the bits and then they get more cows and more bits. Also, just wrapped fathers day weekend.

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Kwix
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Re: Food

Post by Kwix » 25 Jun 2018, 16:40

Braised short ribs over mashed potatoes with a sided of asparagus.

That is all.
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JasonL
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Re: Food

Post by JasonL » 25 Jun 2018, 16:47

I love short ribs. They are truly among the best cuts. They aren’t even bad hot and on a grill like steaks.

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JasonL
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Re: Food

Post by JasonL » 26 Jun 2018, 13:03

BA is not among my top recipe resources, they have a niche, but the BA Test Kitchen staff do good videos.

I did a rabbit hole on these in which Claire Saffitz (pastry chef prior to BA) attempts to recreate all kinds of junk food. Cheetos and Twinkies are pretty decent, Lucky Charms are funny in the sense of shocking effort for futility.

https://video.bonappetit.com/series/gourmet-makes

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Ellie
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Re: Food

Post by Ellie » 26 Jun 2018, 13:05

Oh, that sounds awesome! I can't wait to watch.
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dhex
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Re: Food

Post by dhex » 26 Jun 2018, 13:38

Their videos are good for inspiration.
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JasonL
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Re: Food

Post by JasonL » 26 Jun 2018, 13:45

dhex wrote:
26 Jun 2018, 13:38
Their videos are good for inspiration.
Agree. They aren't the home of best technique or most innovative things but they are amusing and are good for weekday dinner inspiration type things.

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dbcooper
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Re: Food

Post by dbcooper » 27 Jun 2018, 21:39

I rather dislike Bon Appetit's cooking videos, but their butchery videos are good. Unexpectedly relaxing viewing. Australian Butchers Guild videos are good too.

Melissa Clark (NY Times) is my go to for inspiration.


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JasonL
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Re: Food

Post by JasonL » 27 Jun 2018, 22:38

I like Melissa Clark. She had a solid run at Food and Wine.

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Jasper
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Re: Food

Post by Jasper » 28 Jun 2018, 12:31

Check The Scott Rea Project videos on YT. Lot of game butchery & cookery as well.

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Kwix
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Re: Food

Post by Kwix » 28 Jun 2018, 15:13

Since I've been in AK I've had the pleasure of dressing caribou, pig, sheep and goat. I've also had the displeasure of dressing a 1000lb bull moose on a mud flat and then toting it 300yds back to camp. That being said, I have almost always taken my meat to a local butcher for breaking down. I'll do fowl myself but anything that requires a bandsaw get's subcontracted out.

Changing subjects, last night's dinner was Scotch Eggs (made manageable by using chukar eggs) and a spring salad of 100% garden/yard gathered greens.

I love this time of year. We still have some decent spring greens like dandelion, plantain and lambs quarters plus all the garden greens like chickweed, nasturtium leaves, pea tendrils, lettuces, etc. plus the first batch of radishes were just pulled last weekend.
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tr0g
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Re: Food

Post by tr0g » 28 Jun 2018, 15:56

The Anova sous vide is the absolute winner for cooking steak. Seasoning goes in the bag before vacuum sealing (usually teriyaki and garlic). Freeze the steak with seasoning in the bag, throw the bag in the Anova while it heats up. Once it's hot, 1 hour at 140, pull that bad boy out and throw it in a scorching cast iron skillet for 30 seconds or one minute a side, done.

Coupled with the fact that Kroger regularly runs sales on bone-in ribeye for less than 5 bucks a pound and I'm gonna be eating a lot more steak.
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JasonL
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Re: Food

Post by JasonL » 28 Jun 2018, 16:15

Sous vide is hard to beat for steaks of at least 1.5". The 1.25" cuts you often see at the grocery are almost too thin because the sear will create reasonable penetration into that thickness and you reduce the uniform temperature cross section of a thicker steak. 140 is a bit more done than I'd do for most cuts tho? I'm a 130 filet to 135 ribeye type guy.

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Warren
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Re: Food

Post by Warren » 28 Jun 2018, 22:15

Kwix wrote:
28 Jun 2018, 15:13
I'll do fowl myself but anything that requires a bandsaw get's subcontracted out.
I once participated in butchering our own pigs. We used circular saws.
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Jadagul
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Re: Food

Post by Jadagul » 28 Jun 2018, 22:45

JasonL wrote:
28 Jun 2018, 16:15
Sous vide is hard to beat for steaks of at least 1.5". The 1.25" cuts you often see at the grocery are almost too thin because the sear will create reasonable penetration into that thickness and you reduce the uniform temperature cross section of a thicker steak. 140 is a bit more done than I'd do for most cuts tho? I'm a 130 filet to 135 ribeye type guy.
My favorite is doing a big piece of chuck steak at 133 for two or three days, and then cutting it up into steaks. Perfectly tender but still flavorful.

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JasonL
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Re: Food

Post by JasonL » 28 Jun 2018, 23:15

I hate chuck overall. Even for braises. I’ve seen the chuck steak thing but can’t get past it.

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Warren
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Re: Food

Post by Warren » 28 Jun 2018, 23:17

JasonL wrote:
28 Jun 2018, 23:15
I hate chuck overall. Even for braises. I’ve seen the chuck steak thing but can’t get past it.
Oh man, I love chuck for slow cooker pot roast.
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dbcooper
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Re: Food

Post by dbcooper » 28 Jun 2018, 23:23

JasonL wrote:
28 Jun 2018, 23:15
I hate chuck overall. Even for braises. I’ve seen the chuck steak thing but can’t get past it.
What do you think of the "Flat Iron" steak? I had my butcher cut a couple from the top blade (infraspinatus). Not bad.
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Jasper
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Re: Food

Post by Jasper » 29 Jun 2018, 06:35

Yeah, I’m an Anova convert. But 140? 135? For steaks? Yikes. 126 for 2 hours then sear for me. I did 1-3/4 inch pork chops last week to 140 and then seared on the grill. Oh man.

I’m Warrenist for crock pot chuck roast. Also good for grinding your own hamburger if it’s on sale low enough.
"i'd like to move toward not combusting except on special occasions like arbor day." - dhex

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