I actually have it memorized. it’s super easy actually. I type too slow on iPhone to attempt it.That looks seriously tasty! Can you share a recipe? I would like to to try that.
I heard back from Heritage Farms. They have have lamb belly (also called breast) with ribs in stock, priced at $15/lb. They typically sell as two packs totaling 5-6lbs, and each piece is individually wrapped. We have two breeds available; Dorset Horn and Tunis. Since these are not listed on the site, you need to order by phone--Monday to Friday, 9am to 5pm EST.Boom - you can find them typically labelled "denver ribs" on the left coast (in SoCal at least btu it is what I have seen) ... D'Artagnan (amongst many others) sells them on line. Love 'em - usually I serve them as an app (typically 'Vietnamese-style') as they are a bit fatty ... yum yum yum ... off to the freezer thx guys!
Everything looks great here - love this thread.
Alton Brown has the technique on foodnetwork.com. Uses whole spatchcocked chicken. Comes out fine, but I get just as good of results with spatchcocked in cast iron skillet at 450 degrees.Ah, OK. Nothing special about the brick then. Any weight that doesn't affect taste would do then. I will read up about this. Interesting idea, thanks!
That Fat looks amazing !!
Thank you. I still use a thermapen to get close to the right temp.Looks like you nailed the temp perfectly!
Congratulations on your thesis!
I always do as much as I can to make sure the fat cap cooks so it's nice to eat. Cool noodles. Is that bonito flake on top?
Apparently we are exporting all beef with fat because it sure as hell isn't for sale in stores in Helsinki and if it isn't for sale in Helsinki then it sure as hell isn't for sale anywhere else in the country, either.
They need to put the LIKE button in this thread, and congrats on the thesis
Here is the link to the Danish importer of the Finnish steak. https://jnmeat.dk/en/Apparently we are exporting all beef with fat because it sure as hell isn't for sale in stores in Helsinki and if it isn't for sale in Helsinki then it sure as hell isn't for sale anywhere else in the country, either.
I need to fly down to Denmark to get a proper Finnish steak?