DitmasPork
Senior Member
Dagnammit—those short ribs puts my humble pork loin to shame! Looks awesome.Smoked rib beef short ribs. View attachment 161575View attachment 161576
Dagnammit—those short ribs puts my humble pork loin to shame! Looks awesome.Smoked rib beef short ribs. View attachment 161575View attachment 161576
We finished today the prep works of our horse pastrami.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.
wow. i really am liking your Butcher!! nice hunk of deliciousness.Smoked rib beef short ribs. View attachment 161575View attachment 161576
horse?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
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.wow. i really am liking your Butcher!! nice hunk of deliciousness.
horse?
i really want to try some horse meat, but it isnt legit here in the USA.
Same.horse?
i really want to try some horse meat, but it isnt legit here in the USA.
I have had horse meat once in Slovenia. Surely an experience to not repeat.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 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?
The Bronx ZooHappen 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.Happen to remember the name of that place? I would like to try just about every animal on the globe.
Shanks for posting this! I've not had them for way too long, perfect cold weather eats.Lamb shank braised with tomato, herbs, stock and wine. Served with aubergine Caponata.
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You are welcome! It's a great cut of meat.Shanks for posting this! I've not had them for way too long, perfect cold weather eats.
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.You are welcome! It's a great cut of meat.
I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.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.
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.I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.
I feel your pain. Oxtail and pigs cheek used to be dirt cheap as well.
Damn, that meat counter looks like nirvana for a greedy cook..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.
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Damn, that meat counter looks like nirvana for a greedy cook..
@Michi will have tickets booked in 5-4-3-2-1Here's one for the adventurous nose-to-tail cook.
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Here's one for the adventurous nose-to-tail cook.
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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.How the hell can you run out of pork bung?! Hmph. Count me out.
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