I think you meant to say yum yum except that you were the one who had clean it along with the porcine fallopian tubes.
Poor Tony.
I bet they never made you clean the fourth lining.
I will offer the truth off in a PM if you like. It has something to do with:
Well, there's nothing else to eat so if we are going to survive...
Nyet.... not yum yum... always yuckity yuck!
Hmm... we were butchers, but not that kind of butchers. We bought them clean, we are High Class Butchers. 🔪 🤐😉
We never got anything that looked like the original facsimile. Well, the rib cages were obvious, but other than that, we just got BIG pieces to butcher to smaller pieces.
Fourth lining? Is that like something you do before the Fourth Inning?
Tonite's dinner... will be in the sous vide for three hours. A one lb eye of round, marinated in soy sauce, balsamic and Lawry's for a couple of weeks. We've been using our new chamber vacuum machine, which is great for marinating meats...
Gotta go, I think the game just started.
Well, cooked that meat... I thought it was beef, turns out it was pork. I should have read what I wrote on the bag...
Duh! Surprise!
It was delicious though.. the balsamic vinegar, soy sauce and Lawry's salt, in a vacuum bag, over two weeks really made it good.
I finished it in the air fryer... 450F for 8 minutes.
The interior was medium / medium rare, but it did cook for three hours at 140F and I figure it was safe. It was... delicious.
My wife made that Persian rice with the burnt top ( bottom? ).. I know it doesn't look nice, but the whole thing was delicious.
Duh! Surprise!
It was delicious though.. the balsamic vinegar, soy sauce and Lawry's salt, in a vacuum bag, over two weeks really made it good.
I finished it in the air fryer... 450F for 8 minutes.
The interior was medium / medium rare, but it did cook for three hours at 140F and I figure it was safe. It was... delicious.
My wife made that Persian rice with the burnt top ( bottom? ).. I know it doesn't look nice, but the whole thing was delicious.
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Actually, I don't recall ever seeing stomachs.... only intestines, tripe. Those long white, spongy things in a large bucket full of water.
Uuugh... To think I even eat head cheese.... the old saying... put it in a sausage.
Did you dig out what "criadillas" are? 😱
If you are talking prairie oysters then yes, we know what those are.
Tripe is the stomach, or more specifically the lining.
Never waste head cheese ingredients in sausage. Commercial sausage is the lowest form of 'edible' meat by-product there is, period.
Today was C'soned salt making day.
You need about an hour and some, a good grinder, a coarse sieve and a scale. My measurements are in grams.
Pickling salt - 1000
Paprika - 200
Onion powder - 150
Garlic, granulated - 100
Celery seed - 100
Black pepper - 50
Coriander seed - 50
Mustard powder - 50
Turmeric powder - 20
Cayenne, ground - 20
The colour of the paprika will darken it over the next couple days and it will look more like the commercial one in the container.
You need about an hour and some, a good grinder, a coarse sieve and a scale. My measurements are in grams.
Pickling salt - 1000
Paprika - 200
Onion powder - 150
Garlic, granulated - 100
Celery seed - 100
Black pepper - 50
Coriander seed - 50
Mustard powder - 50
Turmeric powder - 20
Cayenne, ground - 20
The colour of the paprika will darken it over the next couple days and it will look more like the commercial one in the container.
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Butifarra.
Chorizo
Fuet
Longaniza
Ay, Caramba... you should try Spanish sausages. Cured sausages.
Maybe then we didn't have "tripe"? It's called "tripa" in Spain and I distinctively remember it was intestines, not stomach. Regardless, I don't touch it.
Yea, the baby oysters are actually pretty good, but as a male, I prefer a nice tray of raw sea oysters with a touch of lemon and good IPA.
Yes, tripa is tripe. Usually taken from the second and third stomachs (honeycomb and omasum), a few yards upstream from the intestines. Beef Intestines are used for sausage casings, mostly the dry kind.
I feel like I could use some adult supervision... perhaps a cardiologist. If no one talks me down I'm afraid I'll be making fried, breaded pork loin sandwiches on a buttered and lightly toasted baguette.
Safeway's rustic baguettes (not the sourdough ver) are not bad at all and make very good panko if you somehow don't eat it in a timely manor.
Safeway's rustic baguettes (not the sourdough ver) are not bad at all and make very good panko if you somehow don't eat it in a timely manor.
It depends what kind of supervision, what type of dressing will you be using in the sandwiches?
If you use Dijon mustard, then it must be beer, a good IPA for sure. Don't forget the pickle and the shredded cabbage.
If you use Tonkatsu sauce then it must be Sapporo. Lots of Japanese pickles. Pickle cabbage. LOTS. Put them in the sandwich.
If you use mayo, then a nice California Red Merlot or a chilled Spanish Ribera del Duero. No pickle. Lots of shredded cabbage and sliced tomatoes/onions.
Either way, don't forget the potato salad.
Hmm... if I lived in Poulsbo, I'd bring the potato salad and the pickled fish.
Ufda!
I might just make that for dinner, come to think about it. The though of Pork Tonkatsu...
If you use Dijon mustard, then it must be beer, a good IPA for sure. Don't forget the pickle and the shredded cabbage.
If you use Tonkatsu sauce then it must be Sapporo. Lots of Japanese pickles. Pickle cabbage. LOTS. Put them in the sandwich.
If you use mayo, then a nice California Red Merlot or a chilled Spanish Ribera del Duero. No pickle. Lots of shredded cabbage and sliced tomatoes/onions.
Either way, don't forget the potato salad.
Hmm... if I lived in Poulsbo, I'd bring the potato salad and the pickled fish.
Ufda!
I might just make that for dinner, come to think about it. The though of Pork Tonkatsu...
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Lol, thanks Tony, now Ive got potato salad on my mind... I've mentally passed the point of no return on the sammie but dont have potatoes. I will try that pairing on a later date.
The dressing will be mayo based but the final mix is undetermined.
Mayo and sriracha or mayo and a Thai sweet chili sauce are my lazy bases for a number of uses. Add a little worcester for steak sandwiches or a little BBQ sauce for pork belly.
Btw, I had no idea fried loin sandwiches were a thing but apparently it's a battle of the biggest in the mid-west. The prices I saw were unbelievably cheap too.
The dressing will be mayo based but the final mix is undetermined.
Mayo and sriracha or mayo and a Thai sweet chili sauce are my lazy bases for a number of uses. Add a little worcester for steak sandwiches or a little BBQ sauce for pork belly.
Btw, I had no idea fried loin sandwiches were a thing but apparently it's a battle of the biggest in the mid-west. The prices I saw were unbelievably cheap too.