Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
That looks seriously tasty! Can you share a recipe? I would like to to try that.
I actually have it memorized. it’s super easy actually. I type too slow on iPhone to attempt it.
But send me your email and I’ll scan the magazine article over to you tomorrow.
In the meantime go and buy glutinous sweet rice flour and untoasted sesame seeds.
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.
I've never had their lamb, but their free-range heritage turkeys are great, as is their charcouterie. Not inexpensive by any stretch, but a nice option if you're looking for heritage breeds raised by small farmers.
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.
Pumping the brakes a bit. Simple food
Fried tofu with a chili soy sauce.
And sunflower shoots with scrambled eggs.
Now, that's my kinda meal. Looks so good!
Chicken wings with coleslaw.
Gotta stop looking at this thread before dinner! I'm not worthy!
I made another porterhouse, this time to celebrate handing in my thesis on time. The Finnish wagyu again. No sous vide, just pan fried and butter basted with garlic and tarragon.
Looks like you nailed the temp perfectly!
Congratulations on your thesis!
That Fat looks amazing !!
Just a simple plate of Somen for breakfast
Thank you. I still use a thermapen to get close to the right temp.
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?
Rösti with smoked salmon and homemade crème fraîche.
A Taiwanese comfort food.
LION HEAD MEATBALL SOUP
Where the hell did the LIKE button go?
@Michi that photo is legendary!
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?
Thank you! I would have liked your reply, if I could have…
LIKE +1 etc
They need to put the LIKE button in this thread, and congrats on the thesis
SousVide beef strip steak with garlic thyme rosemary.
I’ve had good luck finding beef recently. This was sold as “prime” grade, but I’ve never seen them this marbled
Got some decent ribeyes too
Ironic set lunch, Instant chazuke with 4 hour slow roast pork belly, pickled cucumbers and carrots
Honey sriracha glazed wings.
Oh. Teach me this one!
I do this, but I add melted butter and a tiny bit of soy sauce to the mix. After the coating, I put them back in the oven for just a few minutes to roast the glaze.
Those steaks look damn good.
Here is the link to the Danish importer of the Finnish steak. https://jnmeat.dk/en/
Maybe you can backtrace it to find out where in Finland it comes from.
It says, briefly, that the cows are Ayrshire which aren't even meant for meat, they were created for dairy. It also says that you can't buy it in Finland. It also says that not only did this Finnish meat take top place, it basically cleaned the entire award table.
Knowing Finnish regulations, it will probably be against the law to sell it here as meat if it receives ANY sort of subsidies as a dairy cow.
Who knew Finnish dairy cattle would make a steak that good. I'm quite happy that I can get this meat only a 20 minute drive from where I live, usually at decent prices. I haven't purchased American ribeye since I found the Finnish stuff.
I have these four vacuum packed in the freezer so I can put them directly in the sous vide bath.
Separate names with a comma.