OT: The M-Fing Food Thread

[Preston]

Sure there is. Stuff that's awesome: LOVE. Stuff that isn't: HATE.

Fuck. I've got no retort to this. You got me.

 

[BeLeafer]

Delivery is harder than it seems.

Where do you get your meat now?

I've been using a mix of Fiesta on Christie (where I do a fair bit of grocery shopping), a place up north of me when I'm feeling rich (Speducci Mercatto), and another spot over by Jane and Lawrence that my chef friend recommended (name is escaping me right now).

 

[LeafOfFaith]

****. I've got no retort to this. You got me.

 

[CH1]

Here's another LOF fave that will probably surprise: bone marrow.

Fucking delicious! Too bad it isn't on the menu of most places, and comes in generally small quantities. I could eat a pound of it at a sitting.

BOOM. That shocks me. In a good way.

I constantly think of this dish I had at the Blue Ribbon (NYC) a few times. A few places tried to knock it off here in TO, but not as well.

I recreated it once, since it requires calling the butcher ahead of time, I never get it. That's it, I'm making it next week.

https://food52.com/blog/24210-blue-ribbon-brasserie-bone-marrow

 

[Jeremy]

Ribfest is in Stouffville this weekend. Ribs with baked beans, coleslaw and corn bread tomorrow.

 

[CH1]

You have a charcoal grill I assume?

Sadly, just a natural gas grill these days.

 

[LeafOfFaith]

There was a French restaurant downtown here that made it so fucking good. It closed down last year, even though it was always packed every time I went. I still don't know what happened. But man, did they serve a magnificent marrow plate.

 

[CH1]

Close 2nd to beef tallow for me, but yeah, crazy good.

I probably prefer beef tallow, but I tend to have duck fat in the fridge (you cook duck once, you have fat for months and months)

duck breast is underrated -- and not very expensive

another cheap meat option -- chicken thighs with bone in, skin on. I marinade them in a mix that includes mayo and pickle juice -- fanatastic

 

[MindzEye]

Get the whole slab and just slice the steaks across the grain. That's the key.

eh...

If you're cutting the steaks yourself from the trimmed sirloin cap, you cut your steaks with the grain, so that your final cut is against the grain.

 

[BeLeafer]

I prep beef bone broth regularly and you can draw a nice source of cooking fat with that tallow.

 

[CH1]

I prep beef bone broth regularly and you can draw a nice source of cooking fat with that tallow.

skimming off the top?

 

[MindzEye]

Sadly, just a natural gas grill these days.

Okay, technique is a bit harder. Crank up 2 of your 3 burners (I assume you have a 3 burner rig) put the steaks on the edge of the direct heat zone with the fat cap pointing towards the direct heat. Cook until the fat cap is 80% where you want it, then transfer the entire thing to your hottest zone to finish. It's easier with charcoal because you just set your coals in a pile in the middle and do a picanha circle around it...

The other option is the half moon skewer technique that the brazilian steakhouses use, similar to what this guy does (just with thinner steaks)

 

[LeafOfFaith]

So is this the best thread in the history of Forum Ice? I don't think most trade threads hit almost 20 pages in the first day.

@Habsy you fucking enabler. It has been impossible to get the work I wanted to get done today.

 

[BeLeafer]

eh...

If you're cutting the steaks yourself from the trimmed sirloin cap, you cut your steaks with the grain, so that your final cut is against the grain.

You are correct. I misspoke.

 

[Jeremy]

So is this the best thread in the history of Forum Ice? I don't think most trade threads hit almost 20 pages in the first day.

@Habsy you fucking enabler. It has been impossible to get the work I wanted to get done today.

This thread is now a chat room.

 

[BeLeafer]

skimming off the top?

Yeah, I refrigerate the whole big pot of it and then skim off the top (it should form about a 1/4 inch crusty layer). It's best to warm it and then filter with cheesecloth or something similar, as broth bits stick to the bottom.

 

[BeLeafer]

How to Render Tallow from Your Beef Broth - The Nourishing Gourmet

So, you’ve made a delicious, nutritious, homemade beef broth, and it now has a glorious layer of beef fat on the top. Now what? Don’t waste it! With just a few short steps, you can render it for a delicious cooking fat! This lovely cooking fat is stable at high temperatures, making it lovely...

www.thenourishinggourmet.com

 

[Jeremy]

Has anyone ever tried Hakka style chili chicken? That stuff is real good. Federick’s in Scarborough and Markham is one of the best for that.

 

[CH1]

So is this the best thread in the history of Forum Ice? I don't think most trade threads hit almost 20 pages in the first day.

@Habsy you fucking enabler. It has been impossible to get the work I wanted to get done today.

You'd be surprised...the Habs once trade a B prospect named Danny Kristo for a B- prospect and it almost fried the FI servers.

 

[Volcanologist]

Has anyone ever tried Hakka style chili chicken? That stuff is real good. Federick’s in Scarborough and Markham is one of the best for that.

If you like that kind of thing try Lin Gardens. On Warden I think. Urban Hakka on Yonge makes some tasty stuff.