Oh, a wonderful dish using lots of citrus and probably my second favorite use of venison heart is kelaguen. A Chamorro ceviche type dish of hot peppers, fresh red meat, loads of citrus. My hunting partner is married to a Chamorro woman who taught me how to make it a few years ago. Eaten with chips, flat bread or other edible utensil.
Ay. can't use grapefruit because of my wife's meds...
And... when it comes to meats... I eat the muscles but I only eat the innards when they are in a pate or a sausage.
It's a prejudice I got as a kid going to the stockyards and the shops. I'd walk into the butcher and stockyard coolers and the glorious meats were there.... I'd walk into the charcuteries and you could smell the aroma of the sausages. I love a good pate, even the chunky, peppery Vietnamese style... and I enjoy a good head cheese too.
BUT, the entrails. were always in buckets of clean water (tripe) or on trays. To me, they just didn't look right, didn't smell right and they didn't have the mouth feel either.
Trust me, I've tried to like them... gone to Korean BBQs and tried a little bit just to see... but somehow I just can't get over it.
And... when it comes to meats... I eat the muscles but I only eat the innards when they are in a pate or a sausage.
It's a prejudice I got as a kid going to the stockyards and the shops. I'd walk into the butcher and stockyard coolers and the glorious meats were there.... I'd walk into the charcuteries and you could smell the aroma of the sausages. I love a good pate, even the chunky, peppery Vietnamese style... and I enjoy a good head cheese too.
BUT, the entrails. were always in buckets of clean water (tripe) or on trays. To me, they just didn't look right, didn't smell right and they didn't have the mouth feel either.
Trust me, I've tried to like them... gone to Korean BBQs and tried a little bit just to see... but somehow I just can't get over it.
Yes, chuck.
We were vacationing with friends one winter and left the cottage with a big chunk of chuck swimming in a bottle of red wine (fake beef in Barolo), covered in a slow oven. A few hours later, we came back and ate it. One of our friends said: "You did this with effing chuck?"
Beef shank's good also, and pretty cheap. A Bosnian market in our Chicago neighnorhood has veal breast for a decent price, so I do that similarly, but usually with white wine. Luscious.
For all these slow cooks, BTW, I keep it just the meat and wine, maybe a little celery for the long cook, then come back about an hour before serving and de-fat the liquid, break down the meat, sauté some onions, carrots, celery, mushrooms and add them, so they're not all cooked to death.
We were vacationing with friends one winter and left the cottage with a big chunk of chuck swimming in a bottle of red wine (fake beef in Barolo), covered in a slow oven. A few hours later, we came back and ate it. One of our friends said: "You did this with effing chuck?"
Beef shank's good also, and pretty cheap. A Bosnian market in our Chicago neighnorhood has veal breast for a decent price, so I do that similarly, but usually with white wine. Luscious.
For all these slow cooks, BTW, I keep it just the meat and wine, maybe a little celery for the long cook, then come back about an hour before serving and de-fat the liquid, break down the meat, sauté some onions, carrots, celery, mushrooms and add them, so they're not all cooked to death.
******* Chuck is one of the finer tasting portions of the cow, and what man doesn't like the female chest? (just don't tell them it's probably steer not cow)
Sous vide and / or slow roast opens up the possibilities. The acid from the wine, is good but it takes a long time. It's more about the flavour than the breakdown unless you are talking multiple days.
My mother used to do the acid style long before us Canadian west coasters learned about immersion cooking. Back then we called it 'boil in a bag' Different really.
How far we have come.
Chuck is still my favourite 'steak'
I wish mom was still alive. We got to enjoy new cooking, only a few times before she went to foodie heaven.
Here's the start of lechon. It seems I didn't show this before.
This is cheater lechon.
You start with a picnic style shoulder.
You ask your wife to rape the damn thing. She is brutal with it.
She brings you back the skin with about about 3cm of meat attached. There is no bone and the remainder of the meat have disappeared.
You ask her. She does not answer.
I reluctantly take over and proceed to stab the skin about 100 times on each piece, with a sharp steak knife.
I then turn the carcass over and slice almost through, at 3 cm gaps.
Using the two finger spreading method that many of you are familiar with,
You add the seasoning to those gentle folds of meat.
You then let it rest for an hour as that meat has been through a lot.
Then you flip 'er over, roast her for 2 hours at 280F
And then broil, to crisp the skin.
Results to come.
I am hoping for a happy ending.
This is cheater lechon.
You start with a picnic style shoulder.
You ask your wife to rape the damn thing. She is brutal with it.
She brings you back the skin with about about 3cm of meat attached. There is no bone and the remainder of the meat have disappeared.
You ask her. She does not answer.
I reluctantly take over and proceed to stab the skin about 100 times on each piece, with a sharp steak knife.
I then turn the carcass over and slice almost through, at 3 cm gaps.
Using the two finger spreading method that many of you are familiar with,
You add the seasoning to those gentle folds of meat.
You then let it rest for an hour as that meat has been through a lot.
Then you flip 'er over, roast her for 2 hours at 280F
And then broil, to crisp the skin.
Results to come.
I am hoping for a happy ending.
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The calorific requirements of teenagers is always an amazement. I think we forget how much we ate at that age. I recall at uni having a full grill, followed by apple pie and custard then going straight out for a kebab.
In places where food is highly sought after, scarce, or in dire need, we don't see things like bulimia or anorexia nervosa.
Hmmm... makes you wonder.
No, not really. Societal influences are way too strong in certain areas.
My societal influence tells me I should be the one out on the patio when it's below freezing but we still seem to need BBQ.
Either that or it's my wife telling me so.
I said HEY, I'm the one wearing the pants here! I will tell you when I will go outside and do the BBQing!
You know, I have come to enjoy the great outdoors these days. It's cold but the food is good.
I just wish she wouldn't lock the sliding door until the grill was ready.
My name is Cal and I love my wife...
...sometimes...
grumble...grumble...
Hmmm... makes you wonder.
No, not really. Societal influences are way too strong in certain areas.
My societal influence tells me I should be the one out on the patio when it's below freezing but we still seem to need BBQ.
Either that or it's my wife telling me so.
I said HEY, I'm the one wearing the pants here! I will tell you when I will go outside and do the BBQing!
You know, I have come to enjoy the great outdoors these days. It's cold but the food is good.
I just wish she wouldn't lock the sliding door until the grill was ready.
My name is Cal and I love my wife...
...sometimes...
grumble...grumble...
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Got more Diablo bread started last night, will start some plain sourdough today. The effect of fermented foods is noticeable since I've started eating it every day a few months ago. Overall my digestive system just feels better, I feel better after eating and its actually cheaper to make it all than to buy it.
I've been pondering some more flavored breads lately. Thinking I'd like to capture the essence of BBQ or smoked meat in a bread. Maybe black pepper, smoked paprika, touch of garlic, lots of sumac, mustard powder (though its finicky with longevity of flavor), a little liquid smoke, use beef consommé for liquid. I'd have to do an 8 loaf test of seasonings to get a good idea of what, when and how much.
Any out-of-the-box ideas for flavors or style?
I've been pondering some more flavored breads lately. Thinking I'd like to capture the essence of BBQ or smoked meat in a bread. Maybe black pepper, smoked paprika, touch of garlic, lots of sumac, mustard powder (though its finicky with longevity of flavor), a little liquid smoke, use beef consommé for liquid. I'd have to do an 8 loaf test of seasonings to get a good idea of what, when and how much.
Any out-of-the-box ideas for flavors or style?
Ginger
Cardamom
Cumin
Others I have mentioned previously.
There are also breads / buns / leavened flat breads like 'Shirmal' and 'Kulcha', which are made here, Kulcha can be made in a tandoor or an oven.
Kulcha is a leavened baked item about as thick as a slice of bread, there are sizes from palm to naan in it, depends on the bakery.
Some recipes call for the addition of milk to the dough at the time of kneading, others call for yogurt, sometimes sour yogurt, and sometimes the water given off by sour yogurt.
And the deadly sins series of books had some interesting sandwiches....Lawrence Sanders, Inspector Edward X. Delaney....Rye, Pumpernickel, blood sausage, alligator meat, etc.
That should give you some ideas.
Cardamom
Cumin
Others I have mentioned previously.
There are also breads / buns / leavened flat breads like 'Shirmal' and 'Kulcha', which are made here, Kulcha can be made in a tandoor or an oven.
Kulcha is a leavened baked item about as thick as a slice of bread, there are sizes from palm to naan in it, depends on the bakery.
Some recipes call for the addition of milk to the dough at the time of kneading, others call for yogurt, sometimes sour yogurt, and sometimes the water given off by sour yogurt.
And the deadly sins series of books had some interesting sandwiches....Lawrence Sanders, Inspector Edward X. Delaney....Rye, Pumpernickel, blood sausage, alligator meat, etc.
That should give you some ideas.
Adding a liquid fat (milk, butter, oil, whey) softens the crust more than anything. Its used as a structural additive.
Buttermilk and baking soda is a quick bread leavening mix (think American biscuits, pie crust, pancakes) I bake with a traditional sourdough starter or levain, so the acidity of buttermilk would be lost and would be just added protein content, which can help make a chewy crumb, but can go too far. Maybe with a plain flour instead of high protein...
Cumin, hmm, I could do a chili bread.
Green cardamom, clove, tea, maybe a chai loaf.
Ginger and horseradish might be good. Or a gingersnap sweet loaf.
I have a rye starter, make pumpernickel too.
Blood is interesting. I really enjoy Blutnudeln. I might look into this a little.
Pumpernickel style "steak house" bread.
Buttermilk and baking soda is a quick bread leavening mix (think American biscuits, pie crust, pancakes) I bake with a traditional sourdough starter or levain, so the acidity of buttermilk would be lost and would be just added protein content, which can help make a chewy crumb, but can go too far. Maybe with a plain flour instead of high protein...
Cumin, hmm, I could do a chili bread.
Green cardamom, clove, tea, maybe a chai loaf.
Ginger and horseradish might be good. Or a gingersnap sweet loaf.
I have a rye starter, make pumpernickel too.
Blood is interesting. I really enjoy Blutnudeln. I might look into this a little.
Pumpernickel style "steak house" bread.