2/ Have been opening garage doors overnight to soak the carcass and the thermal mass of the concrete floor in 29-30° overnight lows, then buttoning back up just before sunrise to capture the cold and keep the radiant and convective heat out. Working pretty darned well, actually
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3/ Filled a spray bottle w 50/50 water and white vinegar and rinsed the sides this morning, just for an extra layer of insurance ...but the look, smell, and feel is good. Surface drying, but that's to be expected. ...but a good, solid CLEAN aspect, in all ways.
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4/ Oh, related: two days ago I boned out the cow head, removed the cheeks (about 1lb each ?), cleaned, patted dry, salted, seared in bacon fat, then put in sous vide at 140°F for 24 hours with some red wine. Quite different from normal steaks, but good. >>>
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5/ I think through some combination of grass fed raising (which intensifies flavor in the meat) plus the very hard working cheek muscles, the "meatiness" was off the scale. Very umami ; not entirely unremniscent of liver. I've read that >>>
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6/ older cows are richer / funkier, grass fed meat is richer / funkier, and that this can often be a bit off putting to people raised on factory-farmed young, corn-fed meat. I can see that. Quite curious to see how the rest of the carcass tastes.
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7/ On that note, I recommend this book (as does
@BostonDelendEst ) Steak: One Man's Search for the World's Tastiest Piece of Beef https://www.amazon.com/Steak-Search-Worlds-Tastiest-Piece/dp/0143119389 …1 reply 1 retweet 8 likesShow this thread -
ⓘ Dogs don't have thumbs Retweeted Morgan Cole
8/ I'm aware of the possibility / am keeping my eyes open. 1) tradeoffs exist 2) no problems so far 3) I've got a cow head just outside, at ground level that can serve as a honeypothttps://twitter.com/MorganColeBooks/status/1232312427980550144 …
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ⓘ Dogs don't have thumbs Retweeted Fizzledice
9/ I've got three ~ 20 cubic foot freezers. This beef should all fit in freezer #2 . I have PONDERED pressure canning meat before (specifically, pulled pork). Problem - it's a LOT of labor to run the pressure canners, per amount of meat stored.https://twitter.com/l_corle/status/1232318750218579968 …
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ⓘ Dogs don't have thumbs Retweeted Hamstring 'you're part of it, now'
10/ I've tried head cheese, and it's good, but it's also a lot of work, and it comes at a time when you're buried in other work. I've taken to making guanciale, or, as I like to call it, "face bacon".https://twitter.com/bc_nbc/status/1232322195054923777 …
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ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
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Frank Lloyd Righteous, Ph.D Misanthropologist @BostonDelendEstReplying to @MorlockPOne takeaway I got from STEAK (though it wasn't quite said explicitly) is that for the most part, grain-fed beef is largely a commodity (high-end producers and wagyu genes aside): You get a consistent, repeatable, and predictable output at grade, age, breed, and cut.1 reply 0 retweets 3 likesShow this thread
ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
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ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
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ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
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Frank Lloyd Righteous, Ph.D Misanthropologist @BostonDelendEstReplying to @BostonDelendEst @MorlockP and 2 othersBut grass-fed is really an artisanal and much more varied product: The grasses themselves vary wildly in nutritional content, sugars, minerals, and (for lack of a better term, "flavoring"). The grain fed to higher-end beef cows varies much less and has much less flavoring.0 replies 0 retweets 3 likesShow this thread
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