Random Food
This is a sort of random blog, the pictures were in the camera and, still not having finished the deck, I don't want to blog on it. Soon.
Below is a piece of home cured/hung pancetta (Deitrich's - which we have now found mentioned in two cookbooks), later this month or perhaps next I'll be doing bacon, lardo and pastrami (you saw the turkeys being butchered. I've two more turkey on the schedule to bone, as soon as they go on sale again. The pork isn't, but the turkey and beef are factory food. I've a rant on factory food coming up, no I don't really approve, but I also like to eat meat. It is both what I can find and what I can afford. Real meat gets used in dry cure, the rest I only wish.
More of the same, this probably hung too long, on some pieces the center needed to be cut out.
Local supermarket had a loss leader on fillet, New Zealand. Having different last names, we have two different shopping cardas with them, we bought two.
No bones here so it really is just cutting it up. However you do want to remove that shinny stuff. Silverskin.
I don't know if it was genetics or poor butchering, but this one had two mostly seperate pieces, the small piece go chunked, the upper piece of meat. Stroganoff when it turns cool again. I think the AC will be on today.
You may be able to free one end and simply pull the worst of the silver skin off.
This photo should be above the last, but I'm too lazy to bother, edit in your head.
You can see the free piece of silver skin I'm going to pull. You don't need tools or gloves, clean hands will do fine.
Pull
Each of those pieces is 8+ ounces, more than enough for the two of us. I am going to freeze all but one of the pieces, and don't want more surface area than necessay. They will get sliced in two at time of use. Probably see it in the photo for this Friday dinner (july 6 on my wif'es blog., Possibly be up by the time you see this, or that afternoon.
Food saver, useful tool. If I think the meat will be frozen for more than about 8 weeks I use it, else I use ziplock (what Costco sells)
And that is the piece that didn't get frozen. And yes we have wine with dinner. Usually the white is a Yellow Tail Chardonay, 1.5 liter bottle and the red is a 3 liter box of Hardys Shiraz. Holidays and guests I do better, but both are decent. It used to be a box of Hardys Chardonay as well, but my liquor store stopped carrying it.
Below is a piece of home cured/hung pancetta (Deitrich's - which we have now found mentioned in two cookbooks), later this month or perhaps next I'll be doing bacon, lardo and pastrami (you saw the turkeys being butchered. I've two more turkey on the schedule to bone, as soon as they go on sale again. The pork isn't, but the turkey and beef are factory food. I've a rant on factory food coming up, no I don't really approve, but I also like to eat meat. It is both what I can find and what I can afford. Real meat gets used in dry cure, the rest I only wish.
More of the same, this probably hung too long, on some pieces the center needed to be cut out.
Local supermarket had a loss leader on fillet, New Zealand. Having different last names, we have two different shopping cardas with them, we bought two.
No bones here so it really is just cutting it up. However you do want to remove that shinny stuff. Silverskin.
I don't know if it was genetics or poor butchering, but this one had two mostly seperate pieces, the small piece go chunked, the upper piece of meat. Stroganoff when it turns cool again. I think the AC will be on today.
You may be able to free one end and simply pull the worst of the silver skin off.
This photo should be above the last, but I'm too lazy to bother, edit in your head.
You can see the free piece of silver skin I'm going to pull. You don't need tools or gloves, clean hands will do fine.
Pull
Each of those pieces is 8+ ounces, more than enough for the two of us. I am going to freeze all but one of the pieces, and don't want more surface area than necessay. They will get sliced in two at time of use. Probably see it in the photo for this Friday dinner (july 6 on my wif'es blog., Possibly be up by the time you see this, or that afternoon.
Food saver, useful tool. If I think the meat will be frozen for more than about 8 weeks I use it, else I use ziplock (what Costco sells)
And that is the piece that didn't get frozen. And yes we have wine with dinner. Usually the white is a Yellow Tail Chardonay, 1.5 liter bottle and the red is a 3 liter box of Hardys Shiraz. Holidays and guests I do better, but both are decent. It used to be a box of Hardys Chardonay as well, but my liquor store stopped carrying it.
Um, did you just tell us to "edit in our heads"? Geez...you're getting kind of full of yourself.
It's a good thing I'm thinking of curing my own bacon. That makes you nearly my favorite guy right about now...
Kim
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According to people who have known me I was born full of myself.
You do want a decent piece of belly for bacon. Hopefully you have a butcher who can help. I'm pleased to be nearly your favorite guy and hope to maintain the position.
Just discovered Arthur Ave in the Bronx, I can see that being a regular trip in the future. Fresh pasta, cut while you watch for as little as $2 pound. Good bread and bakeries and good meat markets. We don't have a retail butcher left in Rockland that I can find.
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Yeah, "edit in my head".... I can DO that!
Your photos are such a good demo. My budget is not letting much tenderloin sneak in these days, but I will "store the visual in my head" for later.
eb
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There is no loss, a serving is a weighed 4 oz each so it is $2.50 a meal. A bit high for us, we are usually under half that.
Yes I would like it to be from contented cattle and it probably isn't, but it is what I can afford. I'm a meat eater, it is a psychological thing but my parents were very happy that they could put meat on the table every night in the early 50s.
Offal was big, and I never saw a fillet until decades later, but it stuck.
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On the contented cattle thing (i.e. what I call happy meat), it just tastes better. Plus it does not gross me out as much wondering about the history of the animal.
The new Live Feed thing is cool. I looked at it and saw that someone from CDA Idaho was online, and thought "oh how cool"....then Duh I realized it was me. That's pretty neat to watch I bet.
eb
Live from Idaho
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Don't get me wrong, I know it tastes better. The steak featured on my wife's blog is humanely raised beef, it was the best steak I've ever had. It also cost $4 per person per serving. Well worth it, perhaps again in September.
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I like your concept of pricing food per serving, not per pound or any other skewed method.
This works at the grocery store with shallots and endive too, the per pound price was always alarming till I weighed out my portion, and then wondered why I waited so long.
eb
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We got two dinners and six lunches off that piece of meat.
My wife took the remains after dinner and made a really good steak salad, which we just finished at lunch. If it were winter I would have saved the bone for the stock pot. But I won't do beef stock again for a while, we don't use that much, and there just isn't that much freezer space.
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Cheese - milk's leap toward immortality.
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Some time ago, I did need to buy a good car for my firm but I did not earn enough money and could not purchase anything. Thank heaven my father adviced to try to take the credit loans at reliable bank. Hence, I did so and was happy with my term loan.
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Different people in every country take the loan in different creditors, just because this is simple.
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Does the plastic, air-tight bags tenderize the meat in any way? It might, as the juices have time to stew in the bag. Thanks for the tips!
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Since the meat goes in the freezer at once, no it doesn't.
I think your are thinking of sous vide, which is a very slow immersed cooking in a plastic vacuum bag, which is becoming popular. I have not done it.
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