Big Phoenix
Pronouns: zie/zhem/zer
- 46,384
- 98,555
Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Adebisi
Clump of Cells
- 27,713
- 32,825
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,671
- 2,529
I categorically deny this and also that is obviously a professional photograph and those things still look exactly like turds.
Erronius
<WoW Guild Officer>
- 17,229
- 44,565
They're going to try, I have no doubt. And the PETA style Earth Warriors will love having more ammunition to throw at the livestock industry. But they won't kill it completely, I don't think. I imagine the meat industry will take a big hit and the number of producers will shrink, but I'd expect the price of RealMeat will rise and there will still be a demand. FakeMeat will probably show up in Fast Food and highly processed meat products, though.
Khane
Got something right about marriage
- 20,339
- 14,003
Gotta know your audience man. Fecal transplants... it's all about the gut bacteria.
Rezz
Mr. Poopybutthole
- 4,486
- 3,531
Whomever wrote that piece has never had a reasonably cut piece of meat. Or is a tardo-vegan/vegetarian.
Call me when they can replicate marbling in wagyu beef, and we'll talk about replacing the status quo and make raising animals to eat them simply unthinkable. There's a -huge- difference from condensed proteins/fats and the actual mouth feel/flavor/ability of various cuts of meat.
It's a nice fluff piece on cornering the ground/processed beef market with science. Doesn't mean shit to the people who actually eat real meat from animals and prepared by professionals.
Don't know if it is the same company, but one I know is working on it agree with you. Texture is king. They developed a device that, essentially, reproduces the exact muscle fibers of actual meat by weaving proteins. In a few years they'll be able to produce a product that is nigh indistinguishable from prime graded meat, I've no doubt. Now being able to reproduce something like real Kobe.... might be further off. But most people don't eat real Kobe anyway.
I could imagine a future where tenderloin-like cuts of meat are produced in a lab - striated and cylindrical, mostly lean part of the animal that doesn't see much movement. It's not unreasonable.
Khane
Got something right about marriage
- 20,339
- 14,003
I went to BJ's yesterday to do my usual meat stock up and wanted to make coq au vin this weekend so was planning on getting some skin on legs and thighs. They didn't have any legs or thighs period... well they did, but only the "organic" brand which is $4.99/lb instead of the normal $1.89/lb for thighs and legs. I just picked up a whole bird instead to break down myself.
Then I wandered over to the pork and beef and got some tasty centercut pork loin chops, a couple pork loins, some beef short ribs, beef shank, and in that section they had pig's feet. So they carry pig's feet but not chicken legs/thighs. WTF BJ's!!! I kinda wanted to get the pig's feet but I was too much of a coward.
Also got a roasting duck, some salmon filets and some tuna steaks. Got some cookin to do.
Then I wandered over to the pork and beef and got some tasty centercut pork loin chops, a couple pork loins, some beef short ribs, beef shank, and in that section they had pig's feet. So they carry pig's feet but not chicken legs/thighs. WTF BJ's!!! I kinda wanted to get the pig's feet but I was too much of a coward.
Also got a roasting duck, some salmon filets and some tuna steaks. Got some cookin to do.
- 7,879
- 507
jeffvader
it's only castles burning
- 402
- 33
gonna try this one out on the wife:Log In - The New York Times
Steak Diane
2 6-ounce portions of filet mignon, preferably not too lean
Kosher salt and freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
? cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish.
1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
2 6-ounce portions of filet mignon, preferably not too lean
Kosher salt and freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
? cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish.
1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
Khane
Got something right about marriage
- 20,339
- 14,003
Mrs. Gravy
Quite Saucy
- 1,696
- 2,174
Good golly that is a lot of animal flesh - delightful.
Pigs feet should be cooked in home canned sauerkraut with the tail and the neck bones. That is how my mom made it for us...with boiled potatoes, applesauce, and green beans for sides. It was the yum. Per my Grandpa - we used everything but the squeal of the pig.
Rezz
Mr. Poopybutthole
- 4,486
- 3,531
Yeah, that's close to a real steak diane, but not quite. Use a splash of burgundy or something (I have a preference for steak diane with merlot, but your mileage may vary on that one) at the stage where you are cooking the sauce to pour over the meat. I can absolutely guarantee it will improve literally everything. You basically want that reduced sweetness added to the sauce from reducing burgundy/merlot etc. Makes a world of difference.
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,671
- 2,529
The organic ones are probably double the profit margin and they probably sell better if you're "out" of the other kind.
Lanx
<Prior Amod>
- 65,282
- 147,197
I don't understand how my local ACME doesn't catch on or doesn't care. They always have a chuck or strip steak. buy1 get1 free. And as usual like most stores, they slap on the "managers special" 3bucks off on yesterdays steak. with 2 steak packages for 9bucks a piece and with 3off on each, ends up being 3bucks for both. Sometimes i can't find 2 steaks so i'll happen upon a buy1 get1 free pork chop, that works just as well.
Anyone of you guys living in jersey and have an ACME by you, can try it out. The random times they go, i think my ACME starts putting "manager special" stickers around 10am.
Chuck steak works out well for sous vide.
Anyone of you guys living in jersey and have an ACME by you, can try it out. The random times they go, i think my ACME starts putting "manager special" stickers around 10am.
Chuck steak works out well for sous vide.
rush02112
Golden Knight of the Realm
- 274
- 203
