Gravy's Cooking Thread

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BrutulTM

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lurkingdirk_sl said:
Curd should melt at a temperature similar to where cheese would melt. I wonder if using non-pasteurized milk would make a difference. Do you have access to a farm where you could get some milk straight from the teat?
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I happen to personally own hundreds of cows but getting raw milk would be way too much effort for cheese curds. I did some googling though and they said that it is normal that very fresh curds won't melt but that they would in a few days. With regard to the squeak I think I have to be doing something wrong because thewebpagethat I am following specifically mentions the squeaking. I also noticed that I bought the wrong sort of culture. The recipe calls for Thermophilic culture and the stuff I have is Mesophilic. I'm not sure what the difference is but if tonight's batch doesn't turn out better then I will be ordering some thermophilic culture and I'll try it again next week.
 
BrutulTM

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Deathwing_sl said:
I thought that stuff was "wagyu" and "kobe" beef. Did Japan finally lift the export ban on the real stuff?
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Has anybody eaten this shit? Since a ribeye steak is already about the best food known to man, I can't see how they could improve it so much that I would pay hundreds of dollars for a steak. Is the taste really different, or is it more about the exclusivity of it that people get into?
 
lurkingdirk

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BrutulTM_sl said:
I happen to personally own hundreds of cows but getting raw milk would be way too much effort for cheese curds. I did some googling though and they said that it is normal that very fresh curds won't melt but that they would in a few days. With regard to the squeak I think I have to be doing something wrong because thewebpagethat I am following specifically mentions the squeaking. I also noticed that I bought the wrong sort of culture. The recipe calls for Thermophilic culture and the stuff I have is Mesophilic. I'm not sure what the difference is but if tonight's batch doesn't turn out better then I will be ordering some thermophilic culture and I'll try it again next week.
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I want to know you personally. I tend to get along well with people who grow food. And people who talk about different cultures with cooking...awesome.

My experience with curd is entirely from curd I have purchased. The people from whom I purchase it tend to be people I know, and trust, and they have told me that curd should be an easy melt. Something I asked specifically. It sounds like I haven't been given good information if what you say is true. I'll have to do some research myself.

BrutulTM_sl said:
Has anybody eaten this shit? Since a ribeye steak is already about the best food known to man, I can't see how they could improve it so much that I would pay hundreds of dollars for a steak. Is the taste really different, or is it more about the exclusivity of it that people get into?
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I can't imagine it is worth it, unless you're an executive who is trying to win someone over to your company. It's a status thing. fo sho
 
Big Phoenix

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BrutulTM_sl said:
Has anybody eaten this shit? Since a ribeye steak is already about the best food known to man, I can't see how they could improve it so much that I would pay hundreds of dollars for a steak. Is the taste really different, or is it more about the exclusivity of it that people get into?
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"Fine dining"
 
Abefroman

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BrutulTM_sl said:
Has anybody eaten this shit? Since a ribeye steak is already about the best food known to man, I can't see how they could improve it so much that I would pay hundreds of dollars for a steak. Is the taste really different, or is it more about the exclusivity of it that people get into?
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I've had both quite often and it's fucking delicious but different then eating a steak imo. It's buttery as fuck, almost like eating a pate. It's not worth the price imo and I would never pay for it.
 
Dr.Retarded

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BrutulTM_sl said:
Has anybody eaten this shit? Since a ribeye steak is already about the best food known to man, I can't see how they could improve it so much that I would pay hundreds of dollars for a steak. Is the taste really different, or is it more about the exclusivity of it that people get into?
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There was a Newton Farms grocery store, between Kiawah and Seabrook Island here in Charleston, that used to carry wagyu beef to the tune of 20+ bucks a pound for ribeyes and such. Shopped there coming home from work on occasions and the meat pretty much looked like that in the Costco picture. The only beef I bought of that caliber was their London broils and burger patties when they put them on sale. The London broil had veins of fat throughout (which is never the case with that cut) and was easily the best I'd ever had. I definitely noticed a difference between it and the regular variety you get at any other store. It sucks because the head butcher that convinced the store to carry it ended up leaving and the store stopped carrying it. Walked in one day with a gift card intending to finally buy a real steak and the fuckers were gone.
 
T

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joeboo_sl said:
I think wagyu is the stuff that gets exported and Kobe has to stay in Japan, you can't get authentic Kobe beef outside of Japan at all.
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Waygu is the breed of cattle. You can certainly raise it elsewhere, but it isn't Kobe, because it isn't raised the way Kobe is raised in Japan. However "Kobe" is not a term that any other country has to respect the copyright of. Prior to 2012 this meant that ALL things labelled Kobe outside of Japan were absolutely not true, as no Kobe was ever exported from Japan (except illegally). However now there is a certain, very limited, amount of export to some high-end restaurants and grocery stores. So in theory you could be served, or buy, real Kobe outside of Japan.... but I'd check the source.
 
Erronius

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Let these nancies sous vide themselves some wagyu, that'll just leave more of the real meat for those of us that don't wear dresses
 
Soygen

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Let's do some quick and dirty math. We'll start with a wealthy person. If you make 300 grand a year, that 11 lb roast ends up being 0.37% of your annual income. Median household income in the US(with a bachelors) is ~69,000. So if we take a normal household, 0.37% income is $255.00. Let's be generous and say you're feeding 8 people with your 11 lb roast. If we divide that by 8, we get 31.88 for over 1.25 lbs of steak; steak that is supposed to be phenomenal. Expensive, but not that much.

Now think how cheap it is for someone make a few million a year. The summation of my study concludes: Fuck rich people.
 
Lanx

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I had a wagyu tasting in hawaii, tar-tar, shashimi, steak, slider. Actually liked sashimi the best, wouldn't really care to do it again.
 
Erronius

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I just don't get sushi at all. I've had friends force me to try all kinds, and out of all of it I think the stuff like eel was the most palatable. And honestly, that still wasn't good, it was just a fuckton less bad than tuna and mackerel. How anyone could enjoy the taste of raw sea-flesh is beyond me.
 
Soygen

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Erronius_sl said:
I just don't get sushi at all. I've had friends force me to try all kinds, and out of all of it I think the stuff like eel was the most palatable. And honestly, that still wasn't good, it was just a fuckton less bad than tuna and mackerel. How anyone could enjoy the taste of raw sea-flesh is beyond me.
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I don't really get it either. People love it, but I've never been impressed by it. My girlfriend hates the fact that I never want to go to sushi places.
 
Khane

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I used to hate sushi, just really disliked it. All of it. A place I worked at in SoHo Manhattan used to order it when we were working late all the time and it pissed me off because I just couldn't eat it. Fast forward almost 10 years and I'm at a graduation party that was catered and had sushi. I figured what the fuck why not try it again, and it was amazing. Now I'm hooked.

I don't know if my palate changed or the sushi I was trying to eat all the time just sucked but I love it now. In fact I even prefer sashimi and true sushi (raw fish on a firmly pressed amount of rice) to the less "fishy" rolls (wrapped in seaweed)
 
Abefroman

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Erronius_sl said:
I just don't get sushi at all. I've had friends force me to try all kinds, and out of all of it I think the stuff like eel was the most palatable. And honestly, that still wasn't good, it was just a fuckton less bad than tuna and mackerel. How anyone could enjoy the taste of raw sea-flesh is beyond me.
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I personally only like Sushi rolls with cooked food. It's not bad if you get creative and make your own. Made a cheesesteak sushi roll once and it was fantastic.
 
Dyvim

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BrutulTM_sl said:
I happen to personally own hundreds of cows but getting raw milk would be way too much effort for cheese curds. I did some googling though and they said that it is normal that very fresh curds won't melt but that they would in a few days. With regard to the squeak I think I have to be doing something wrong because thewebpagethat I am following specifically mentions the squeaking. I also noticed that I bought the wrong sort of culture. The recipe calls for Thermophilic culture and the stuff I have is Mesophilic. I'm not sure what the difference is but if tonight's batch doesn't turn out better then I will be ordering some thermophilic culture and I'll try it again next week.
Click to expand...
Im a total newb to cheese curd, never had them myself so im going out on a weak theory limb here:

Id assume the bought milk got homogenized, a procedure where the particles of fat get crushed/destoyed via high pressure. Thats done so the milk looks fresh when poured out even when it was on the shelves for a week and the consumer forgot to shake it.
Also this would prolly cause your cheese to not melt (cause the fat didnt come together with the protein but is still swimming in the retended milk) but to only burn/turn black, which i assume is the milk proteins (casein) burning.
There was a time light switches were made of (cheaper) casein instead of artificial plastics.
 
BrutulTM

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Third batch of curds came out exactly like the other two so I don't think how long I am cooking it is the problem. Going to order some Thermophilic culture and try again.
 
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