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Last time I had beef heart was when I made jerky out of it. Made it pretty palatable. Haven’t made it since and that was five or six years ago, so that says something.
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Sep 14, 2020 21:49
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Beef tongue is great, but that's a muscle. I gave tripe a try in both tacos and menudo and it was just so drat tough to chew. Im good on tripe and I have an aversion to brain because of prions, but ill get down on chicken livers and gizzards and stuff
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Sep 14, 2020 21:55
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Eat This Glob posted:Beef tongue is great, but that's a muscle. I gave tripe a try in both tacos and menudo and it was just so drat tough to chew. Im good on tripe and I have an aversion to brain because of prions, but ill get down on chicken livers and gizzards and stuff Beef tongue is awesome. The Mexican restaurant where I live will put it any taco, burrito, etc you ask them too. I’ve had tripe once or twice in pho. I don’t remember not liking it. I’m big on chewy textures.
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Sep 14, 2020 22:09
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 Chicken and Zucchini Stir-Fry with Peanuts
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Sep 15, 2020 00:56
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Eat This Glob posted:Beef tongue is great, but that's a muscle. I gave tripe a try in both tacos and menudo and it was just so drat tough to chew. Im good on tripe and I have an aversion to brain because of prions, but ill get down on chicken livers and gizzards and stuff good tripe tacos should have the filling be nicely chopped, fried and crunchy, gently caress chewy tripe, that just screams amateur. ogarza fucked around with this message at 02:56 on Sep 15, 2020 |
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Sep 15, 2020 02:54
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 Lazy modernist Mac with some steamed broccoli, Worcestershire sauce because the cheese was low sodium and some tenkasu because I had it laying around after making takoyaki. The cheese oddly enough smelled like creamed corn. No idea why. It was some restaurant block of American low fat low sodium
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Sep 15, 2020 04:11
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The supermarket near where I used to live sold chicken hearts that their butcher trimmed down to just the good meat and they were insanely cheap and delicious. The supermarket near where I live now also sells them but with all the garbage bits still attached and it's a huge hassle to do anything with them so I don't bother.
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Sep 15, 2020 09:58
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 My plating did its best attempt to emulate a murder scene and the seam broke during transfer to the plate but at least the chicken involtini was delicious
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Sep 15, 2020 11:41
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ogarza posted:good tripe tacos should have the filling be nicely chopped, fried and crunchy, gently caress chewy tripe, that just screams amateur. The best tacos I've ever had are tripe tacos from a trailer parked in a gas station parking lot. That place is awesome, I hope they survived COVID...
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Sep 15, 2020 12:40
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 mongolian beef
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Sep 15, 2020 14:01
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Budgetbytes bibimbap.
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Sep 15, 2020 18:39
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vuk83 posted:Budgetbytes bibimbap. Budget bytes has a really high success rate for me. I don’t make a huge amount of their recipes, but the ones I have turn out great on the first try and regularly work their way into weekly rotations.
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Sep 15, 2020 19:42
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Democratic Pirate posted:Budget bytes has a really high success rate for me. I don’t make a huge amount of their recipes, but the ones I have turn out great on the first try and regularly work their way into weekly rotations. Budgetbytes is great! The Chorizo Sweet Potato skillet is a personal fav, most of the ingredients are things I already keep around so it's a weeknight go to.
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Sep 15, 2020 19:52
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Worst photo yet, of a Bengali version of dum aloo: The picture is bad but the food is so, sooooo good. Can't recommend making this enough. Potato thread has recipe link.
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Sep 17, 2020 12:13
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apatheticman posted:Your little carrot dish thing is adorable. Thanks, I've got a cow butter holder too that ties the whole messy kitchen together!
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Sep 17, 2020 16:31
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How Wonderful! posted:I normally eat very little meat but a few years ago a friend of mine was being deported and held a farewell bbq/party, and towards the end grilled up a few hearts and went around offering everybody a little piece. IIRC I think he basically did them up anticuchos de corazon style although he didn't have enough for everybody to have a full skewer so I just got one little chunk. I thought it was super rich and almost velvety although yeah, definitely chewy. A little bit after that I was out at an izakaya type place and some of my friends got beef heart kushiyaki and said it was pretty gross. Was he Peruvian? Anticuchos are a specialty in Lima and delicious when someone knows what they're doing.
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Sep 17, 2020 16:33
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Made like an avocado, mushroom “Alfredo” sort of thing. Just messing around, but it was incredibly delicious. Sautéd a bunch of mushrooms in olive oil and garlic. Added salt and plenty of pepper. Add some rosemary, thyme, and sage. Deglazed with chicken stock. Added some Parmesan cheese and a couple tablespoons of milk. Mashed an avocado and stirred it into the mushrooms and tossed in the penne.  
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Sep 17, 2020 22:34
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Bloodfart McCoy posted:Made like an avocado, mushroom “Alfredo” sort of thing. Just messing around, but it was incredibly delicious. That sounds delicious.
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Sep 17, 2020 23:52
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Comfort Food incoming from the Meat Smoking Thread... Teamed up with my buddy who specializes in growing super hot peppers yesterday to smoke some peppers and a pork butt.  Peppers finished and we turned them into a powder. Very hot and yummy.    Pork was done much later.    Made some pretty unphotogenic sandwiches with it last night. But tonight I topped some macaroni and cheese with it, and my wife made a maple glazed corn bread on the side. 
Bloodfart McCoy fucked around with this message at 22:49 on Sep 20, 2020 |
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Sep 20, 2020 22:43
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ribs 
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Sep 21, 2020 00:05
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one of my all time fav combos, pulled pork and mac n cheese...that looks amazing.
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Sep 21, 2020 00:07
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Catching up on some cooking photos! Infant means less time to cook and even less time to  Pasta alla norma, with a pasta shape that kinda looks like squid  Two fun additions to elote: corn nuts and caviar lime! The individual lime cells are awesome. The corn nuts are a fun novelty, but I'll be skipping them in general. BLT in the background with homemade mayonnaise which ended up having too much garlic, which is something I never thought I'd say.  E: leftovers from yesterday dinner: that's one nacho 
BrianBoitano fucked around with this message at 21:15 on Sep 21, 2020 |
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Sep 21, 2020 04:56
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Flank and sprouts 
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Sep 22, 2020 00:13
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Potstockers, salmon, and rice with pickle
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Sep 22, 2020 00:33
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Entropic posted:The BA chicken recipe I keep going back to is the slow-roast gochujang chicken. It's ridiculously easy (get a whole chicken. Slather it in a mix of gochujang, olive oil and garlic, and bake at 300 for 3 hours) and is delicious. I tried making this tonight, and I don't think the recipe is accurate at all. 3 hours at 300, and the chicken is cooked, but not as impressively brown as it looks in the picture, and the potatoes are still hard. It might be that my oven can't hold the right temperature. I'll have to buy a thermometer to check. In the meantime, back in it goes at 400 for another hour and a half. E: Yeah, I think it's my oven. 400f and it's a lot closer to how it looks in the picture now. Jesus, what a lovely loving oven. Pollyanna fucked around with this message at 00:52 on Sep 22, 2020 |
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Sep 22, 2020 00:39
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I will admit, once the dish is properly cooked, it's quite tasty.
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Sep 22, 2020 02:05
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Pollyanna posted:I tried making this tonight, and I don't think the recipe is accurate at all. 3 hours at 300, and the chicken is cooked, but not as impressively brown as it looks in the picture, and the potatoes are still hard. I made it yesterday and it came out like the pictures. Oven was at 325 to actually hit 300 though. Chicken breast came out a bit dry but I think I cooked it for maybe 20 minutes too long. I’ll make it again though. I don’t get why they suggest two limes. The recipe says cut both in half and then one half into quarters and use a half of a lime to squeeze over the potatoes. Unless I read it wrong I used half a lime squeezed and had the other half for wedges to serve.
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Sep 22, 2020 02:41
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Sep 24, 2020 01:03
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yuuuuup. job well done
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Sep 24, 2020 01:41
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Hell yeah
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Sep 24, 2020 02:33
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vuk83 posted:Budgetbytes bibimbap. 
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Sep 24, 2020 03:04
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those bowls look awesome. e, can you tell me where you got those bowls? LifeSunDeath fucked around with this message at 04:39 on Sep 24, 2020 |
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Sep 24, 2020 03:57
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The last few posts remind me that I don’t really know how to make food
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Sep 24, 2020 04:36
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Seaniqua posted:The last few posts remind me that I don’t really know how to make food put an egg on it, friend
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Sep 24, 2020 04:44
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Cooking is just applying heat to food. Often you don't need to even do that
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Sep 24, 2020 05:09
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Then it’s not just applying heat to food. Sometimes you even do the opposite of that
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Sep 24, 2020 05:45
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LifeSunDeath posted:those bowls look awesome.
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Sep 24, 2020 05:56
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Eat This Glob posted:put an egg on it, friend
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Sep 24, 2020 06:49
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this has egg in it does that count
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Sep 24, 2020 12:14
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Professor Wayne posted:If you're asking me, then the answer is Rubbermaid Oh lol, I thought they were some bougie stuff. Thanks tho.
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Sep 24, 2020 14:06
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