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. >>>
-
Show this thread
-
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 >>>
1 reply 0 retweets 5 likesShow this thread -
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.
2 replies 0 retweets 5 likesShow this thread -
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 …
ⓘ Dogs don't have thumbs added,
1 reply 0 retweets 9 likesShow this thread -
ⓘ 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 …
ⓘ Dogs don't have thumbs added,
2 replies 0 retweets 5 likesShow this thread -
ⓘ 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 …
ⓘ Dogs don't have thumbs added,
2 replies 0 retweets 3 likesShow this thread -
ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
ⓘ Dogs don't have thumbs added,
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
ⓘ Dogs don't have thumbs added,
Frank Lloyd Righteous, Ph.D Misanthropologist @BostonDelendEstReplying to @BostonDelendEst @MorlockP@MarkSchatzker details how much grass-fed varies among the producers he samples. It's both the worst tasting and the best he tries. Those high-end grass producers (like@Alderspring) also note how much their own beef varies seasonally following the lifecycle of grass.1 reply 0 retweets 2 likesShow this thread -
ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
ⓘ Dogs don't have thumbs added,
1 reply 0 retweets 2 likesShow this thread
ⓘ Dogs don't have thumbs Retweeted Frank Lloyd Righteous, Ph.D Misanthropologist
ⓘ Dogs don't have thumbs added,
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.