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Mister Macys posted:Cheeky Meats™ Noggin, marketed toward children. Give it an animal skeleton mascot, and form the shape of the mascot into the loaf so each slice shows an image of it.
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Mar 17, 2015 04:33
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"That's using your Noggin'!"™
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Mar 17, 2015 05:32
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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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Just made chicken livers for the first time, and aside from some general confusion as to what parts were edible and struggling to get them all completely clean, this is my new go to. Literally $1 for 20 oz at kroger, and cooking them was a breeze
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Mar 17, 2015 23:37
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KettleWL posted:Just made chicken livers for the first time, and aside from some general confusion as to what parts were edible and struggling to get them all completely clean, this is my new go to. Literally $1 for 20 oz at kroger, and cooking them was a breeze Just had some tonight too, rolled in flour and quickly pan fried. I never tire of them. Easy to clean, cooks super quickly, tasty, cheap, the only thing to be aware of is to favor good quality since the liver tends to contain all the nasty shits fed/injected to animals, before they could process them.
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Mar 17, 2015 23:55
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Move to the midwest. I can buy full pork loins for $2 a pound most weeks. Cut off some tenderloin for roasting later, slice up the rest into butterfly chops and call it a day.
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Mar 18, 2015 09:22
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Stock is turning into A Thing. http://theconcourse.deadspin.com/bone-broth-is-hot-ham-water-1693220333/+robharvilla
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Apr 4, 2015 18:51
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I love the Serious Eats twitter bot that links to... https://twitter.com/stockstickler
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Apr 4, 2015 19:00
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OctoberBlues posted:I love the Serious Eats twitter bot that links to... Well, I read a few of the tweets that bot responded to, and now my eyes are dizzy from all the rolling they did.
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Apr 4, 2015 23:26
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Steve Yun posted:Stock is turning into A Thing. In the US maybe, it never stopped being a thing in the rest of the world. e: but is it is cheap(er than the rest of the menu) and served with solid food unlike the current foodie fad mentioned here. SpaceGoatFarts fucked around with this message at 23:49 on Apr 4, 2015 |
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Apr 4, 2015 23:39
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To me "bone broth" was always when you made stock but waited too long so the bones turned to mush and you had to strain it. And even after you strained it, it was still sorta gritty and gross. Basically, a polite way of describing stock that got hosed up.
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Apr 5, 2015 03:58
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I love chicken livers but using them as catfish bait is kinda killing my desire to eat them as food. Dealing with a tub of livers that has been sitting in the sun all day is super gross and is making me wary of all livers.
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Apr 5, 2015 15:15
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bunnielab posted:I love chicken livers but using them as catfish bait is kinda killing my desire to eat them as food. Dealing with a tub of livers that has been sitting in the sun all day is super gross and is making me wary of all livers. You SHOULD be able to compartmentalize the two different uses. If you can't, that's cool, but I'd hope you'd not want to use warm livers for cooking.
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Apr 5, 2015 15:32
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Drifter posted:You SHOULD be able to compartmentalize the two different uses. If you can't, that's cool, but I'd hope you'd not want to use warm livers for cooking. he's dry aging them
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Apr 5, 2015 16:11
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I know very little about chicken livers, and even less about catfish, but I feel like there are things you could use to catch catfish that you don't also want to eat. Or you might have to decide if you prefer catfish over =hicken livers (it seems you do), because there can be only one....
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Apr 5, 2015 17:02
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Casu Marzu posted:he's dry aging them KettleWL posted:I know very little about chicken livers, and even less about catfish, but I feel like there are things you could use to catch catfish that you don't also want to eat. Or you might have to decide if you prefer catfish over =hicken livers (it seems you do), because there can be only one.... Well, I mean, it's not like you're going to be cutting open the fish's stomach and making liver and onions with the contents.
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Apr 5, 2015 18:16
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Drifter posted:You SHOULD be able to compartmentalize the two different uses. If you can't, that's cool, but I'd hope you'd not want to use warm livers for cooking. Yea, but the smell of slightly off liver does stay with you. We used to give our old dog pills hidden in liver wurst and a similar thing happened. I still eat both but there is a level of mistrust that didn't used to be there.
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Apr 5, 2015 18:41
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The smell of powerbait doesn't turn me off from eating trout. Just think about the good that comes from sun soaked liver.
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Apr 5, 2015 19:03
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I just bought an 8-pound pork shoulder at BJ's for $10. Brisket's up to $6.50 a pound now, though. Ugh.
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Apr 11, 2015 18:12
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Misogynist posted:I just bought an 8-pound pork shoulder at BJ's for $10. Brisket's up to $6.50 a pound now, though. Ugh. That's loving brutal. Even Sysco and RD are charging 4 bucks at least for angus or choice though. So it isn't just you getting hosed.
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Apr 11, 2015 21:30
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Beef tongue was $5.95/pound today at the Asian market 
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Apr 12, 2015 01:51
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Is it weird I prefer chuck over brisket for most relevant applications, especially now that it's way cheaper?
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Apr 12, 2015 02:22
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Republicans posted:Is it weird I prefer chuck over brisket for most relevant applications, especially now that it's way cheaper?
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Apr 12, 2015 14:13
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I got beef heart today for $0.69/lb!
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Apr 13, 2015 02:11
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Sweetbreads are 45 cents a lbs at my local mart... I am so very tempted.
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Apr 13, 2015 03:06
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Errant Gin Monks posted:Sweetbreads are 45 cents a lbs at my local mart... I am so very tempted. This was the most misleading food name when I was a child.
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Apr 13, 2015 03:15
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Sweetbreads own. Bread and fry em. They're what chicken nuggets wish they were.
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Apr 13, 2015 03:25
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Errant Gin Monks posted:Sweetbreads are 45 cents a lbs at my local mart... I am so very tempted. I'm guessing it's pork or beef (or pancreas and not thymus). No way veal sweetbreads are that cheap. Also there's a lot of work involved to prepare them but yeah if you bread them they are delicious.
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Apr 13, 2015 09:12
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I could eat liver pate on crackers all fuckin' day Stupid chicken restaurant by my work has it on the all-you-can-eat family style dinner, I have them bring out like 6 plates of that poo poo.
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Apr 13, 2015 13:34
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Bob Morales posted:I could eat liver pate on crackers all fuckin' day If you mix chicken liver, butter, cream, white wine, cognac, salt and pepper, you can literally make what is sold as foie gras in many stores. This is delicious, ten times cheaper and less controversial.
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Apr 13, 2015 15:04
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What's the recommended ratio of white wine to cognac? I rarely cook with alcohols so I'm never really sure about flavors when they reduce. Because I would loving make that poo poo all day? I could figure it out on my own, but it'd be nice to start from somewhere.
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Apr 13, 2015 16:48
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Ingredients 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled. Make Ahead The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months. Someone left a bottle of Hennesey at my house (don't ask why) and that's what I've been using it for.
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Apr 13, 2015 16:55
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Drifter posted:What's the recommended ratio of white wine to cognac? I rarely cook with alcohols so I'm never really sure about flavors when they reduce. Because I would loving make that poo poo all day? I would use 250g of liver, 125g of butter, a glass of sweet white wine, a bit of thick cream, a table spoon of cognac. Very slightly cook the livers in wine, then remove them from the wine and mix with cognac, cream and soft butter. Put in the fridge.
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Apr 13, 2015 17:06
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Thanks, I'll do both of those and play with it. Doesn't the cognac overpower any flavors from the wine?
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Apr 13, 2015 17:24
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Drifter posted:Thanks, I'll do both of those and play with it. Yeah and anyway I wasn't clear in my first post but you are not mixing with the wine, you only cook in it. You could probably do without it too.
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Apr 13, 2015 17:28
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My local sams club had pork loin for 1.70 a pound. That makes it cheaper to buy and grind up for sausage than buying the cheapest, most disgusting sausage available. I live in Virginia though so maybe it's the proximity to North Carolina ?
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Apr 14, 2015 14:17
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Rigel posted:My local sams club had pork loin for 1.70 a pound. That makes it cheaper to buy and grind up for sausage than buying the cheapest, most disgusting sausage available. I live in Virginia though so maybe it's the proximity to North Carolina ? Nah, I got it for 1.88/ pound in Indiana.
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Apr 15, 2015 02:56
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Rigel posted:My local sams club had pork loin for 1.70 a pound. That makes it cheaper to buy and grind up for sausage than buying the cheapest, most disgusting sausage available. I live in Virginia though so maybe it's the proximity to North Carolina ?
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Apr 15, 2015 03:53
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feelz good man posted:Why would you use one of the leanest cuts on the pig for something like sausage? Low fat sausage.
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Apr 15, 2015 04:43
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Yeah pork butt should be even cheaper and actually makes good sausage.
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Apr 15, 2015 06:07
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