I got some Lamb shank on sale the other day. I've never been good with tougher cuts of meat, but 2 hours in a dutch oven and the meat slid off the Bone as I picked it up. I had to prop the bone back in for the picture. XD I've been learning butchery in my spare time, so I'm hoping to cook every type of meat and it's respective cut in the next year or so.
Leftovers are the best, man. You already ate the best part, so it’s easier to just mess around and improvise with the shot hanging out in the fridge. Butchery as a hobby sounds fascinating. How / where / why did you decide to start focusing on that?
No doubt leftovers can be great. Most of us don't have ribeye as leftovers. Then again most of us don't cook up gastronomic meals like you do. *looks inside fridge* I've got leftover pasta salad. Keep those great food pics coming.
Heh. We splurged a bit for the July 4th weekend and got steaks waaaayyyyy too ambitious to actually eat all of (holiday weekends are an awesome time to stock the freezer - most grocers and butchers have deals going on the good stuff). So we’ve been slowly chipping away at the resultant small mountain of beef.
That lamb looks good! Meat wrapped around the bone. That's some thick looking steak. And with roasted corn! Both are om nom nom worthy.
Heya! Oh man, so I was always interested in learning butchery and even though I only eat meat every once in a blue moon, I always wanted to learn how to process an animal just in case I ever needed to. It's also great to learn what cuts mingle with certain cooking methods and I was lucky enough to have a locally butcher who took me under his wing and let's me play in his huge backroom. I started with chickens/turkey and then moved on to lamb and now I am working on the hardest yet...half of a cow. There are so many cuts and muscle/bone structures to deal with and a slab of beef is about my size so it's daunting! It's so much fun to learn though and learning to debone or make certain cuts was a really fun hobby.
That’s awesome. Always struck me as one of those skills that’s easy to try, and incredibly difficult to actually master. The people who’re great at it make it look like art. Best of luck with your side of beef - If you need help getting rid of it, there are about 2 dozen people on this thread who’d be more than happy to help with that. Ever try Japanese-style fish prep? A buddy got me an entire book on the subject, and that shit is daunting. WHY DO YOU NEED THAT MANY KNIVES TO CUT A FISH?!
Haven't posted in a while. Figured I'd snap a pic of something for the hell of it. Chinese Fish-fragrant eggplant stew w/ ground pork over rice.
Dude, that’s a fucking RAD looking stew. Assuming the kids still say “RAD”. They did last week, but who knows now. Color on that broth is unreal.
Happy Friday, party people. Pork belly and grilled banana tacos with a mango BBQ sauce (mango purée, seasoned rice vinegar, beef stock, and pork fat, simmered down to a syrup).
I've been wanting something with cucumber in it, so I made a drink. Cucumber, lime juice/zest, granny smith apples and sugar. ground up and passed through a cheese cloth.
I've learned how to make Egg Fried Rice that will make you sing. Went out and even purchased a Wok, a rice cooker, and treasure trove of sesame oil. Next up, I aim for epic tier Lo-Mein.
The family got together this morning for a breakfast potluck and I was requested to bring along a seasonal favorite in my homestead Cinnamon Rolls. The dough is yeast risen for a pillowy but chewy texture. It's rolled out into a flat layer where it is then slathered with a copious quantity of unsalted butter and a mixture of saigon cinnamon and brown sugar. After being very gently rolled into a log and cut to individual pieces they are placed in a pan to rise before baking. 20 minutes in the oven and another 15 minutes to cool the tops are painted like a Jackson Pollock with a cream cheese icing made of confectioner sugar and vanilla extract. Because the weather here in California has been brutal lately running the oven turns my kitchen into my own personal sauna but the end result was worth all the smiling faces and full bellies today.
Here comes a truly gratuitous number of mushroom pictures. Note - Don’t try this at home unless you legit know what you’re doing. So these guys are a fairly rare variety of chanterelle mushroom called “cinnabar” for obvious reasons. It’s been both unusually hot and rainy around here, which seems to have kicked them into high gear early this year. They like sandy, well-drained soil near streams and paths, and have a mild, lovely, almost apricot aroma, and just taste like butter. Literally. My wife and I collected a bunch while mountain biking this weekend (empty water bottles have their uses), and I did two dishes - One with just the mushrooms sautéed in goat milk butter with sage blossoms and spices, and one with hanger steak dry-rubbed in lavender chamomile tea. Served over 7-grain English muffins with micro greens.
