Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[DitmasPork]

Smoked rib beef short ribs. View attachment 161575View attachment 161576

Dagnammit—those short ribs puts my humble pork loin to shame! Looks awesome.

 

[Lens Pirate]

Hardy... That porkloin looked great. I just love smoking cheap cuts until they rock!

 

[valdim]

Well...consider that as a teaser...
Horse loin, being prepared for pastrami.
Every time I consume such meat, I have...well, I feel guilty. But it is not enough to make me stop.
It is kinda Shakespeare's philosophic dilemma in this particular context.

We finished today the prep works of our horse pastrami.
After salting and de-salting, adding herbs, now they will rest for a week and some pieces -may be for some more. Then...Red red wine

 

[boomchakabowwow]

Smoked rib beef short ribs. View attachment 161575View attachment 161576

wow. i really am liking your Butcher!! nice hunk of deliciousness.

 

[boomchakabowwow]

We finished today the prep works of our horse pastrami.
After salting and de-salting, adding herbs, now they will rest for a week and some pieces -may be for some more. Then...Red red wine

horse?

i really want to try some horse meat, but it isnt legit here in the USA.

 

[Lens Pirate]

wow. i really am liking your Butcher!! nice hunk of deliciousness.

Yes it came nearly perfect, just a little silver skin to trim from the meat side. This was choice grade, cooked and tasted like prime.

 

[Bodine]

Chicken fajita over Japanese short grain rice , Fresh green beans with radish slices, first meal with the Kamon
This thing is a beast, thin on the tip ,thick in the heel cuts everything like butter, may be a keeper

 

[boomchakabowwow]

in an effort to eat less meat (and more fiber)

I did a childhood favorite. stir fried Daikon with glass noodles. it is so light, you can power thru a large serving. flavored with dried mushrooms, and dried shrimp..and the added boost of fish sauce.

 

[DitmasPork]

Simple stir fry—Asian aubergine, bitter melon, choi sum—tamari, mirin, sake, sesame oil, black pepper, chili, garlic.

 

[MarcelNL]

horse?

i really want to try some horse meat, but it isnt legit here in the USA.

really, weird...I have eaten the meat of about every animal on the globe(it for sure felt like that the night after) in a grill place in NYC but horse is off limits?

Here in Amsterdam (and Antwerp) we have some locally famous traditional steak places that serve Horse for decades.
In a previous town I lived there was a butcher selling horse, so I indulged regularly, taste is great and so is texture!

 

[Ekim317]

horse?

i really want to try some horse meat, but it isnt legit here in the USA.

Same.

Kind of weird how certain animals are okay to eat and some aren't. I thought I might be able to try it when I visited France a few years ago, but didn't find it on any menus there either.

 

[Sdo]

Same.

Kind of weird how certain animals are okay to eat and some aren't. I thought I might be able to try it when I visited France a few years ago, but didn't find it on any menus there either.

I have had horse meat once in Slovenia. Surely an experience to not repeat.

Tastes

 

[Tea_Hills]

I have eaten the meat of about every animal on the globe(it for sure felt like that the night after) in a grill place in NYC but horse is off limits?

Happen to remember the name of that place? I would like to try just about every animal on the globe.

 

[riba]

Happen to remember the name of that place? I would like to try just about every animal on the globe.

The Bronx Zoo

 

[Tea_Hills]

lmao I've tried but they always spray the pepper at my eyes instead of on the lion steak.

 

[MarcelNL]

Happen to remember the name of that place? I would like to try just about every animal on the globe.

That was back in 2002 or there about, I'm sure it was an upmarket Churrascarias place and they had a salad bar that was a block long but that is about all I recall (I'll blame the amount of meat I had and not the Caipirinhas) ...I'm sure there are several with a variety of species to sample.

 

[Lars]

Lamb shank braised with tomato, herbs, stock and wine. Served with aubergine Caponata.

 

[DitmasPork]

Lamb shank braised with tomato, herbs, stock and wine. Served with aubergine Caponata.
View attachment 161728

Shanks for posting this! I've not had them for way too long, perfect cold weather eats.

 

[Lars]

Shanks for posting this! I've not had them for way too long, perfect cold weather eats.

You are welcome! It's a great cut of meat.

 

[DitmasPork]

You are welcome! It's a great cut of meat.

They used to be a lot cheaper. When I moved to NYC, a chef here popularized it, prices spiked, now they're a common menu item.

 

[boomchakabowwow]

not sure i could eat dog meat since hearing that dog/human fable told to me as a young kid.

but horse meat..yea. i want to try it.

 

[Lars]

They used to be a lot cheaper. When I moved to NYC, a chef here popularized it, prices spiked, now they're a common menu item.

I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.

 

[boomchakabowwow]

I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.

pork cheeks are still affordable here. trouble is, my butcher only sells it in a giant frozen hunk. it is a lot of product. i used it to make Cantonese Char Siu, and it was almost too much flavor. haha.

 

[DitmasPork]

I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.

Oh man, don't get me started on oxtails—although Chinatown meat markets sometimes have them at about $5 a pound. At least chicken's feet are still reasonable.

 

[Lars]

Oh man, don't get me started on oxtails—although Chinatown meat markets sometimes have them at about $5 a pound. At least chicken's feet are still reasonable.
View attachment 161742

Damn, that meat counter looks like nirvana for a greedy cook..

 

[Greasylake]

I just picked up some beef hearts for stew at $3.50 a pound. Admittedly not the best cut of beef but does just fine in a stew, need a decent amount of it though to get a good veg/meat ratio. I've been trying to find pork jowls but none of the butchers around me carry them, I can only get them at H-mart pre-sliced and they're a bit expensive. Gonna add pork cheek to my list of things to look for.

 

[DitmasPork]

Damn, that meat counter looks like nirvana for a greedy cook..

Here's one for the adventurous nose-to-tail cook.

 

[Lars]

Here's one for the adventurous nose-to-tail cook.
View attachment 161743

@Michi will have tickets booked in 5-4-3-2-1

 

[HumbleHomeCook]

Here's one for the adventurous nose-to-tail cook.
View attachment 161743

How the hell can you run out of pork bung?! Hmph. Count me out.

 

[DitmasPork]

How the hell can you run out of pork bung?! Hmph. Count me out.

Hahahaha! Pork bung makes a crave worthy soup garnish; grilled; or braised—but like much offal, takes a lot of work and time to cook up. Probably an acquired taste—I grew up eating a good deal of offal.