11484
Jay
@marx #11484
/meat, degen, and anything on the Puget Sound
353 Follower 193 Following
Tasting Australia’s best angus and wagyu beef. A little bit of everything in here. Grass-fed, grain-fed and barley fed
Southern rock lobster in Stanley, Tasmania. Very different looking than a Maine lobster but similar in taste and texture.
Always something interesting going on in Auckland harbor….
Makin bacon!
Braised chicken thighs over rice, Central American style. A sight for voracious eyes, it was perfect after a day on the water.
Update on making bacon - every day or two for 2 weeks we will drain the liquid, rotate the bellies and pour the liquid back over top…
I am thrilled to announce that we are making bacon!
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
These quail legs are small but mighty flavorful.
They are about 1.5 ounces each, easy to cook and totally delicious!
They are about 1.5 ounces each, easy to cook and totally delicious!
I love katsu curry!
10686
Panda 🐼
@ammelanoleuca·18:33 02/09/2024
My first chicken katsu curry came out nicely! Curry was made from cubes- will try from scratch next time.
Oh yeah! Loins, legs, breasts, almost anything can be sliced or pounded into cutlets and it’s always delicious! What cuts to use and oils to fry in?
308094
Md Arifur Rahman
@arif1122·20:01 25/08/2024
Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. In this recipe, a rib-cut pork chop is the meat used, but it can be made with beef, veal, or even chicken.
Was stoked to see Iberico pork on the menu at this far flung spot in Gig Harbor, WA. This cut is the secreto barriguera, from the belly. You know the ribbon of meat in bacon or a pork belly? That’s what this is - they trim the fat of the belly away to reveal the highly marbled meat. It’s extremely rich, I couldn’t finish
Airbread topped with tenderloin, filled with creamed manchego. I could have eaten lots of these!
Changing gears from ultra-fine dining to some country cooking, here is a Nicaraguan-style stew (called caldo de res y verduras) made with veal (because that is what I had) and an intriguing combo of vegetables, including chayote, yucca and plantains. I’m stoked to have a big batch of this in the fridge, it won’t last long!!
Yay! I got 79 Moxie!
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Tenderloin seared over binchotan charcoal and served as a type of hand roll. It was delicious and interesting…
Beautiful tartare setup at Bazaar in NYC. Jose Andres is consistently impressive and this meal was an intriguing fusion of Spanish and Japanese.
This room has a great view! New York, so great to visit!
Modern take on beef Wellington. A beautiful New Zealand tenderloin with a black garlic duxelles and pommes robuchon (ie butter with a little potatoes). It was excellent!
We are testing the difference between pekin and moulard duck. First up is pekin. Breasts in the foreground, legs in the background.
About to test the difference between these grass-fed and grain-fed ribeyes in the test kitchen. @thepencil.eth wishes he was here. The grain-fed product is so much bigger.
Has anyone on here eaten Mangalitsa pork? It’s a prized breed from Hungary, known for its high fat content and incredible richness.
Cherry tomatoes are about to rip! I have 14 tomato plants in and each is a different variety. Things are looking very good.
Central American style tacos include a splash of two surprising condiments. Any guesses?
We have a batch of chicken and beef tacos on hand, the cooking is done for the weekend!!
We have a batch of chicken and beef tacos on hand, the cooking is done for the weekend!!
That’s awesome!
18989
Joseph Maggio
@giuseppe·21:59 26/07/2024
First green bean harvest. I planted too many this year, we will be freezing many many pounds…
