Habsy
Not playing around anymore.
The fuck they do. I take care of my feet.
OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
MindzEye
Wayward Ditch Pig
We're kind of doing a dual Canadian/Mexican thing. The standard traditional Canadian stuff (done well...there is no dry ass turkey in my house, but still) but with a bunch of sides that are common at mexican holiday dinners. Tamales, sopa tortilla, and probably bunuelos for dessert.
anne25
Well-known member
Yup. That’s what makes it taste good.
LeafOfFaith
Well-known member
Like I’ve said before, I’m not sweating over fat content. When I’m cutting through the meat and there’s little to no visible fat, I love it. When it’s full of fat, I won’t eat it.
Wayward DP
Well-known member
I mean, it sounds like you like fat as long as you cannot obviously see it. Cause short ribs are so damn tasty in large part due to how fatty they are. Sounds like you only like'em though if the fat cap is not visible or obvious.
Kritter
Well-known member
some of you were talking about roasts etc a few pages back...
Have any of you ever braised a brisket flat? Insanely good if done right.
2 day process.
Braise a flat at 225 in beef stock till you hit 200 internal (get an instant probe thermometer ffs if you don't have one). You do this the day before.
Put the flat aside. Put the liquid in a container, and then toss it in the fridge.
Next day take off the layer of fat on the top.
Make a roux, if you don't know how to make a roux, you disgust me... 2 TBS fat( olive oil & butter combo for me), 2 TBS flour, mix and heat together, and then add 1 cup of the liquid... of course you need way more than but that is the ratio. You make that stove top in a fry pan that has a lid. If your starting broth is mild you can add a little flavoring.. skys the limit, balsamic, worsh sauce... if i need it, i like to use something i get at costco called "better than broth", its a paste and its fantastic. Once that gets warm, you put your sliced up flat (against the grain of course), quarter inch, and let that warm up veeeeeery slowly. There are a ton of variables you can add, like caramelized onions and/or garlic but the above basic recipe was given to me years ago by a jewish friend whose grandmother use to make that when he was a kid.
Have any of you ever braised a brisket flat? Insanely good if done right.
2 day process.
Braise a flat at 225 in beef stock till you hit 200 internal (get an instant probe thermometer ffs if you don't have one). You do this the day before.
Put the flat aside. Put the liquid in a container, and then toss it in the fridge.
Next day take off the layer of fat on the top.
Make a roux, if you don't know how to make a roux, you disgust me... 2 TBS fat( olive oil & butter combo for me), 2 TBS flour, mix and heat together, and then add 1 cup of the liquid... of course you need way more than but that is the ratio. You make that stove top in a fry pan that has a lid. If your starting broth is mild you can add a little flavoring.. skys the limit, balsamic, worsh sauce... if i need it, i like to use something i get at costco called "better than broth", its a paste and its fantastic. Once that gets warm, you put your sliced up flat (against the grain of course), quarter inch, and let that warm up veeeeeery slowly. There are a ton of variables you can add, like caramelized onions and/or garlic but the above basic recipe was given to me years ago by a jewish friend whose grandmother use to make that when he was a kid.
LeafOfFaith
Well-known member
I'm not stressing over fat content. I have no idea what one piece of beef has over another. But if I can see 30% of the meat is covered in pure fat that I have to chew along with the rest of the meat, then that's basically 100% fat to me and de facto disgusting and unhealthy.
Wayward DP
Well-known member
so I used to be identical to you in this regard when I was younger. visible fat grossed me out and would cause me to borderline gag. so I fully get where you are coming from.
one day someone will cook you something where the fat just melts in your mouth and your mind will be blown (eg. I have access to smoked pork jowl bacon - I call this 'meat candy').
LeafOfFaith
Well-known member
Nah, I'm not open to it. I think it's something too disgusting on a mental level to justify eating.
Like corned beef. If it's covered in a shit ton of fat, I won't eat it. But I have eaten corned beef on occasion that was still too fatty for my liking, and know what the taste and texture of the fat is like when eating it, and think it's gross. When a deli can serve a fantastically lean, almost fat free corned beef sandwich, that's a thing of beauty.
So I'm a bit of a clean freak generally. That disposition has an impact on my eating habits too. Like, some of the things that I don't like, I view as dirty. Excessive fat to me is indicative of unhealthiness, lack of cleanliness (i.e., cleaning the shit from the meat), etc. I can't enjoy it, even if it were to taste good (though I don't think it does).
Like corned beef. If it's covered in a shit ton of fat, I won't eat it. But I have eaten corned beef on occasion that was still too fatty for my liking, and know what the taste and texture of the fat is like when eating it, and think it's gross. When a deli can serve a fantastically lean, almost fat free corned beef sandwich, that's a thing of beauty.
So I'm a bit of a clean freak generally. That disposition has an impact on my eating habits too. Like, some of the things that I don't like, I view as dirty. Excessive fat to me is indicative of unhealthiness, lack of cleanliness (i.e., cleaning the shit from the meat), etc. I can't enjoy it, even if it were to taste good (though I don't think it does).
Bleedsblue&white
Well-known member
There's some great short-rib recipes that don't need fat. I tend to do them slow in the oven with some type of bbq sauce, and fat just wrecks it.
...don't forget that you need to be at 425 or more to get the fat crispy...I don't like fat, but crispy is alright,
I see recipes that tell you to do some chops at 400 but the fat is pretty damn gross at that level imo.
...don't forget that you need to be at 425 or more to get the fat crispy...I don't like fat, but crispy is alright,
I see recipes that tell you to do some chops at 400 but the fat is pretty damn gross at that level imo.
Wayward DP
Well-known member
nah its all about low and slow with the fat. render the fuck out of it. and then if you want some crisp, hit the broiler at the end.
CH1
The Artist Formerly Known as chiggins.
The gobs of fat disappear when you cook it for a long time.
CH1
The Artist Formerly Known as chiggins.
You're kidding yourself
CH1
The Artist Formerly Known as chiggins.
Yeah....not in my house! And since social distance = no invites, I get to eat whatever I want. Bone marrow is a possibility
Wayward DP
Well-known member
LOF is okay with fat he cannot see