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Mr. Wiggles posted:Tonight we went to our regular Mexican place, and my butcher was there a few tables over. On his way out, he stops by my table, glances around suspiciously, and says "tomorrow morning, I have morcilla." I wish I had a relationship with my butcher like this...
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Nov 24, 2012 06:10
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thanksgiving postmortem cooked the most amazing plain-jane turkey I ever have done. got a quality bird, made an epic brine with godloads of garlic, herbs and spices salt and sugar - bordering on too salty even. sat the turkey in there for about 36 hours, took out it's backbone, laid it flat, and let it sit uncovered in a fridge for about another 36 to dry out. rubbed it with oil salt and pepper. oven at 450 for 30 then down to 375 for the rest, only took about 2.5 hours before it hit 155-160. let it rest for 45. it was perfect! honestly couldn't ask for better turkey. perfectly seasoned despite my salt worry, amazingly crispy skin even after resting for all that time, juicy breast (breast was actually jucier than the leg meat) - and the browning was the most even I've ever achieved. tripled down on the gravy - I was not in my home kitchen so didn't have my own stock to work with - so bought a couple gallons of some store made chicken stock (1x) and 10lbs of turkey necks, roasted the necks and some veg, made stock with the store stock (2x), and then seared off the giblets and used my stock to make gravystock (3x) - liver through a sieve to thicken, some caramelized onions, a chocolate roux - that poo poo was like crack. lots of pretty normal but well executed sides, maybe the first meal I honestly had 0 complaints about in several months. hurray! hope y'alls thanksgivings went equally as merrily...
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Nov 24, 2012 07:09
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Doh004 posted:I wish I had a relationship with my butcher like this... The French Brie they usually get is drat good cheese. It's rich, flavorful, and very enjoyable. But it's nowhere near as good as that illicit wedge of raw, unripened evil.
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Nov 24, 2012 07:22
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bartolimu posted:"Well, I can't sell it, I can't eat all three kilos myself no matter how hard I try, and I know you'll appreciate it, so here." She gave me about a kilo of it. So jealous, wish I even had a decent local cheese place. Only dedicated place is really douchey and overpriced.
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Nov 24, 2012 07:27
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Generalissimo
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The best thing to do with marmite is to spread it on wholemeal toast. Cut the toast into soldiers and dip into runny egg.
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Nov 24, 2012 08:41
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Apparently my last post was on April 14, 2011. Would anyone care to explain "chickencheese" to me?
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Nov 24, 2012 08:55
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http://forums.somethingawful.com/showthread.php?threadid=3498320 read on.
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Nov 24, 2012 10:03
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Scientastic posted:The best thing to do with marmite is to spread it on wholemeal toast. Cut the toast into soldiers and dip into runny egg. I use it to add depth to things like vegetarian shepherd's pie with lentils.
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Nov 24, 2012 14:03
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therattle posted:This man talks sense. Marmite is also good with cheese. A toasted cheese and marmite (tomatoes optional) is very good too.
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Nov 24, 2012 14:15
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bartolimu posted:I'm like that with my cheesemonger. Any time something new and interesting is coming in, she lets me know. If something in the case is perfect for me (like a washed-rind that's ready to crawl out of the case on its own), she gives me a call. One time she accidentally got an unpasteurized Brie de Meaux thanks to shipping error. "Well, I can't sell it, I can't eat all three kilos myself no matter how hard I try, and I know you'll appreciate it, so here." She gave me about a kilo of it. Man, cheesemongers are a thing? I'd go hog wild to find one, but I wouldn't even know where to start if I got there.
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Nov 24, 2012 14:49
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Doh004 posted:Man, cheesemongers are a thing? I'd go hog wild to find one, but I wouldn't even know where to start if I got there. Honestly a good start may be one of your local grocers. A lot of grocery stores are getting into the high-end cheese thing these days. And, if you've got a Whole Foods near you, they're an excellent place to start to learn about cheese - often overpriced, but they're a chain with a guaranteed minimum of cheese quantity, quality, and knowledge, which can make them a valuable resource.
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Nov 24, 2012 15:09
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I used to date one. We threw some pretty bangin' parties.
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Nov 24, 2012 15:10
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Happy Hat posted:I don't 'get' Vegemite and marmite.
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Nov 24, 2012 18:39
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A bag of bloody lucre: Only 10 pounds, but I had to share with everyone else who wanted some.
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Nov 24, 2012 18:41
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therattle posted:Marmite used to have a campaign here based on how some people loved it and some hated it. They are pretty strong polarising flavours. Pretty understandable if you don't like them. Of course, I'll think less of you and your masculinity.
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Nov 24, 2012 18:41
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Happy Hat posted:I'll try to smear it om my penis and see if I will get pubic hair then!
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Nov 24, 2012 19:37
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Oh. Okay, then. Neat? Thanks!
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Nov 24, 2012 23:33
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That Girl posted:Oh. Okay, then. Neat? Thanks! That's really the only way to explain it. It's a thing like pr0k's mom is a thing.
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Nov 25, 2012 00:53
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Happy Hat posted:Why do people like that Kerrygold? I think it is traded here at a discount, because of the quality.. It's cheap in Europe, but it's the best I can get without having to go to a specialty store around here. Way more flavor than any of the American brands.
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Nov 25, 2012 04:18
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Skinny King Pimp posted:It's cheap in Europe, but it's the best I can get without having to go to a specialty store around here. Way more flavor than any of the American brands. Just culture and churn your own.
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Nov 25, 2012 07:43
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Doh004 posted:Man, cheesemongers are a thing? I'd go hog wild to find one, but I wouldn't even know where to start if I got there. so... theres this thing called food... you know; the antithesis of your dumb loving sack of poo poo dry rear end boring chicken breast on dry bread topped with Cheese Product "sandwiches" yo (hoping the 'yo' was enough urban flair to make all those words comprehensible for you/yourkind) (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 25, 2012 09:12
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Mr. Wiggles posted:Tonight we went to our regular Mexican place, and my butcher was there a few tables over. On his way out, he stops by my table, glances around suspiciously, and says "tomorrow morning, I have morcilla." I picture your butcher as an enormous, hairy Russian man. How close am I?
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Nov 25, 2012 10:14
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mindphlux posted:(hoping the 'yo' was enough urban flair to make all those words comprehensible for you/yourkind)
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Nov 25, 2012 13:32
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I am re-importing all my pictures after a crash, and there's stuff that I have never bothered with sorting... I apparantly have a Sushi pictorial that I havn't bothered to type up... Several meals that I havn't bothered to put in the "What did you do last night" thread... damnit... Also - it is soon time for some æbleskiver again!
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Nov 25, 2012 14:01
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Turkey day was at grandma's, so the only cooking I did was to make the gravy while my dad carved.Gourd of Taste posted:Push the stuffing into the sea Great to have you back, man.  Sorry about the meat stuffing, though... My sister's husband's family does that, and it's pretty gross. The stuffing weighs like 5 pounds per serving. mediaphage posted:if you've got a Whole Foods near you, they're an excellent place to start to learn about cheese - often overpriced, but they're a chain with a guaranteed minimum of cheese quantity, quality, and knowledge, which can make them a valuable resource. Yeah, this is currently my best option. Over priced, but they built an enormous one in Dedham, and the cheese shop there has an impressive selection. The guys like to talk cheese, too. Manuel Calavera posted:I wasted an hour looking around at the chaos that is Thursday night "Black Friday," Ugggg... I went shopping with my mom at 4 AM. No one wanted to go with her, so I jumped on the grenade. I went because in her strange world, shopping is quality time, and she looked like a stricken puppy when I first told her no. Hey, at least she bought me a nice suitcase.
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Nov 25, 2012 14:18
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Oh, and weren't we just talking mini-slicers? My grandma pulled this out of the back of her pantry and gave it to me. I think it's about 30 years old. I sliced some mild hard cheese last night, and I was able to get some very thin slices. Motor bogs down while slicing, though, you sure never hear a Hobart do that. I'm hoping I can make beef slices for sukiyaki/hotpot.
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Nov 25, 2012 14:22
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Squashy Nipples posted:finger death Eeeep
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Nov 25, 2012 14:43
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mindphlux posted:so... theres this thing called food... Man that's not really cool at all. You should probably get over that. Doh004 fucked around with this message at 15:25 on Nov 25, 2012 |
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Nov 25, 2012 15:11
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So, to not be a dick, you were asking about how to find a cheesemonger? Are you living around a major population center or dairy? Wegman's will have a cheese department, but whomever is doing the ordering is probably ordering off a master list tailored for the housewife market, while a specialized shop run by a cheese freak is going to have the more specialized stuff.
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Nov 25, 2012 15:44
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Vegetable Melange posted:So, to not be a dick, you were asking about how to find a cheesemonger? Are you living around a major population center or dairy? Wegman's will have a cheese department, but whomever is doing the ordering is probably ordering off a master list tailored for the housewife market, while a specialized shop run by a cheese freak is going to have the more specialized stuff. Kind of. I knew of butchers and fishmongers, but I had never heard of a cheesemonger. It makes sense and I just chalk it up to my inexperience in buying my own food and trying to find more specialized stores. I just did a quick search and found a couple that I could go to.
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Nov 25, 2012 15:49
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Bertrand Hustle posted:I picture your butcher as an enormous, hairy Russian man. Short Mexican guy with slicked back hair and a thing for leather jackets. His brother is bald, mustachioed, and sounds like Marlon brando in the godfather. I'll try to get some photos of this place some time.
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Nov 25, 2012 15:53
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Doh004 posted:Kind of. I knew of butchers and fishmongers, but I had never heard of a cheesemonger. It makes sense and I just chalk it up to my inexperience in buying my own food and trying to find more specialized stores. I just did a quick search and found a couple that I could go to. Wait till he hears about charcutiers. "A man dedicated to salami, ham, and bacon?!  "I kid, but really, if you can sperg about it, there is a specialist shop for it, with a supremely nerdy foodsperg at the helm. These are the pride and joy of foodists everywhere. GrAviTy84 fucked around with this message at 16:15 on Nov 25, 2012 |
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Nov 25, 2012 16:13
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GrAviTy84 posted:Wait till he hears about charcutiers. I've read the thread, but didn't know there were stores dedicated to it. I think I'll have to go check out this one place today.
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Nov 25, 2012 16:26
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mindphlux posted:A bunch of poo poo Jesus Christ dude get over yourself. You contribute nothing to this forum.
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Nov 25, 2012 16:31
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Squashy Nipples posted:Oh, and weren't we just talking mini-slicers? My grandma pulled this out of the back of her pantry and gave it to me. I think it's about 30 years old. Make cheesesteak! I made some for dinner last night. Top Round/London Broil came out a bit tough, even sliced as thin as I could get with a chef knife (I miss my carving knife.) And mindphlux contributes a capitalization deficiency, you know that FGR. 
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Nov 25, 2012 16:47
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Manuel Calavera posted:Make cheesesteak! I made some for dinner last night. Top Round/London Broil came out a bit tough, even sliced as thin as I could get with a chef knife (I miss my carving knife.) Doh, ignore mindphlux. Ask whatever questions you like, as long as they are in the spirit of wanting to know more (as it was).
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Nov 25, 2012 18:55
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therattle posted:Say, could you make a cheesesteak but with maybe chicken instead of cheese? Dogs and cats, living together!
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Nov 25, 2012 18:59
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That'll be the name of the sandwich. Chicken and beef together in a hoagie roll - "Cats and dogs".
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Nov 25, 2012 20:07
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therattle posted:Say, could you make a cheesesteak but with maybe chicken instead of cheese? You invoke dark spirits, friend. Tread carefully less you bring about chaos and ruins. Sully not the ancient cheesesteak.
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Nov 25, 2012 20:41
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I'm a fecking eejit and meant to say chicken instead of steak, not cheese. 
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Nov 25, 2012 22:50
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