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OT: The M-Fing Food Thread

Got a freezer from that place on Greary. Not a bad deal and it's quiet. The thing is refurbished but $600 delivered ... low risk.
 
Still amazed that a freezer that seemingly doesn't function as a freezer is widely available for sale by a major brand name. Planned obsolescence is one thing, but it shouldn't be too much to ask for it to at least work properly for a couple years.
 
MindzEye said:
-Have them remove the cap, if they're familiar with cutting picanha (most north american butchers will cut it across the grain instead of with), then tell them to have at it. If not, do that yourself. Cochon'duro isn't the worse steak you've ever had, but I'd definitely save it for myself and not serve it to company.
-Top sirloin steaks
-Top sirloin filet steaks
-There's a few small random muscles that are only really useful as stewing meat
-Make sure you ask them to bag the useful fat, make tallow
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Thanks, ME.

Why have them remove the cap? I was thinking I'd just get the whole slab with the cap on and cut it myself. Not wise?

Yeah, there's lot of stuff to feed the cat when getting a quarter.
 
Yeah, flat iron is an excellent cut. Surprising good marbling depending on the farm
 
BeLeafer said:
Thanks, ME.

Why have them remove the cap? I was thinking I'd just get the whole slab with the cap on and cut it myself. Not wise?

Yeah, there's lot of stuff to feed the cat when getting a quarter.
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If you've got the knives and the skills, give'r. I've done in a few times and I figure the amount of extra waste I generate is probably the difference per pound as having the butcher do it. I don't generally trust non portugese butchers to handle picanha properly though. I've had two so far just not know how to cut it.

I had assumed that your question was how to order the the entire sirloin butt cut up.
 
BeLeafer said:
Ah, just bought 3 bottles of red and didn't notice this in the store, although it's listed as being there. Merlot isn't my fav (probably why I missed it). They do have some 2010 French wines in stock -- pretty much anything from that vintage will be good.
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Ya, it’s OK in a blend. The Tuscans have done well with that over the years. More consistent than DOC Chianti, IMO.

Anyway, this is good value - might not wow like top notch plonk, but it’s pretty damn good and at a very good price.
 
MindzEye said:
If you've got the knives and the skills, give'r. I've done in a few times and I figure the amount of extra waste I generate is probably the difference per pound as having the butcher do it. I don't generally trust non portugese butchers to handle picanha properly though. I've had two so far just not know how to cut it.

I had assumed that your question was how to order the the entire sirloin butt cut up.
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I just wanted to know how to order that slab with the rest of the sirloin. I think what you've said will work minus having them cut it up.

I've ordered the slab and cut it myself many, many times. Works out just great. The little nub that gets left over I cook as well and it tastes just fine.
 
CH1 said:
Yeah, flat iron is an excellent cut. Surprising good marbling depending on the farm
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It's gonna be 100% grass fed. So, we'll see. It will have less marbling. Unless you request 100% grass fed from Sanagan's, their standard cuts are grain finished.
 
BeLeafer said:
It's gonna be 100% grass fed. So, we'll see. It will have less marbling. Unless you request 100% grass fed from Sanagan's, their standard cuts are grain finished.
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Yeah, if I want 100% grass fed, I go to The Healthy Butcher.

the flat iron I love is from west grey farms
 
By the way, the shop my chef pal recommended is the Bloor Meat Market (out by Runnymede). Just starting to check them out. I mixed the location up with where he lives -- too much hash yesterday, lol.

Welcome to Bloor Meat Market

Welcome to Bloor Meat Market Your customer experience at our butcher shop is important to us. We offer a full service traditional butcher shop with custom cuts and carefully prepared meats.
www.bloormeatmarket.com www.bloormeatmarket.com
 
Good spot. Used to go there when I dated someone who lived in that hood.
 
Wayward DP said:
I have to also agree with BL - most places I've ordered steak from, if you ask for rare you get medium or medium rare if you're lucky. I usually ask for super rare and rarely get it.
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My 2IC orders steak regularly and tells them to cook it just until it stops pulsating.
 
One thing you can do to up the nutrient intake during the winter is to make good soup. I currently have a batch of asparagus and mushroom soup simmering.

I do low carb, so the approach is different from my carb heavy days. Thickening a soup without potato can be a challenge. The key is in the reduction, which reduces volume but richly enhances flavour and nutrient density. I have a much greater ratio of solids to liquid. I cheat a bit with the use of guar gum -- an excellent low carb thickener for just about anything (the key here is to whisk the fuck out of it to avoid clumping).

Basic recipe is ...

1. Make a batch of chicken bone broth. Strain, set aside. Takes around 24 hours to get the nutrients but can be shorter.
2. Saute onion (roughly chopped) and garlic (crushed) until soft.
3. Add whatever vegetable you want to make the main flavour of your soup (in this instance, asparagus and mushroom). Note: when making soup, it's fine to use frozen veg and easier for off-seasonality.
4. Dump in a good couple of glugs of white wine. Reduce for about 10 minutes on med-low heat.
5. Add guar gum and mix the shit out of it.
6. Pour in your bone broth and bring to a light boil. Reduce until you get your desired thickness (usually around ~1 hour, helps to infuse flavours).
7. Puree with a hand blender or processor (if you like to clean a lot of dishes).

Note, some of the seasoning is done in the bone broth (e.g., add salt, pepper, bay leaves, etc. there).
 
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