Show Us Your Meat, and We'll Show You Ours

[Sully]

Hmm cool. She use to work at a cpk but wasn't gluten free back then. I'll keep an eye out for them.

Mellow mushroom has a decent one too but it's expensive (but so is everything else there) but nice to be able to go out to a pizza place and get gf there when we want to. They finally opened one up on our side of town

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[CaptainHenreh]

The CPK GF pizzas taste like garbage.

I mean, more like garbage than normal gluten free pizza. And yeah, Dominos is like 'yeah so the crust is gluten free but there's wheat flour all up in dis maddafakka'. Wife isnt' "gluten intolerant", so that kind of environment is no bueno.

Related note: Something that pissed me the fuck off:

Chicano Boy taco in staunton has delicious tacos. They are really good, legit street tacos. I take wife there because, obviously, street taco == corn tortilla and those are good to go. Still, I ask just to be sure and she's like "Well, we use about a cup of wheat flower per batch to stabilize the tortilla..."

WHY

WHY YOU DO DIS?

I make delicious goddam corn tortillas at home THAT DO NOT REQUIRE ANYTHING BUT MASA AND WATER it is the easiest thing in the whole fucking world to make, your entire restaurant could be celiac friendly except for this one thing YOU DON'T NEED TO DO. :finger: :finger: :finger: :finger: :finger: :finger: :finger: :finger: :finger: :finger:

[JPolen01]

So has anyone eaten raw ground beef before? Tartare, carpaccio? In NYC this past weekend and we decided to check out Eataly in 4 World Trade Center. It is an entire top floor of the building and houses everything italian. Mostly imported cheeses, wines, olive oils, etc from Italy. Multiple restaurants and sandwich style counters.

They were sampling all kinds of stuff one of which was raw ground beef. Raw beef (the reddest I have ever seen) drizzled with olive oil and sprinkled with white truffle salt. It was one of the best tasting things I have ever eaten. It was so rich I don't think I could eat much more than a few bites though. The texture was new to me and took some getting used to. I think eating it with some crusty bread would have been fantastic.

[ScottyB]

i'd never ever do that unless a place specializes in exactly that kind of preparation on a daily basis. because the meat is ground up, any bacteria from the kitchen environment or equipment gets mixed into it much more thoroughly and the potential for poisoning rises. that's why you can (practically speaking) safely eat a super raw steak but you want your burgers done more, because on a steak the bacteria is only living on the surface.

that said, super cool and sounds both too weird for me and yet i totally want that

[Ken]

So has anyone eaten raw ground beef before? Tartare, carpaccio? In NYC this past weekend and we decided to check out Eatly in 4 World Trade Center. It is an entire top floor of the building and houses everything italian. Mostly imported cheeses, wines, olive oils, etc from Italy. Multiple restaurants and sandwich style counters.

They were sampling all kinds of stuff one of which was raw ground beef. Raw beef (the reddest I have ever seen) drizzled with olive oil and sprinkled with white truffle salt. It was one of the best tasting things I have ever eaten. It was so rich I don't think I could eat much more than a few bites though. The texture was new to me and took some getting used to. I think eating it with some crusty bread would have been fantastic.

Yes and it's delicious. Goes without saying though, i wouldn't exactly be getting that from a food cart on the street or anything.

[WRXtranceformed]

Also have done it and its not something I would do a lot / only at a high end or trusted establishment

[JPolen01]

No chance I am buying beef at Giant, Wegmans, etc and doing this. Way too much processing and room for contamination there. This place was legit. Butcher counter was very nice and professional and they clearly knew what they were doing.

If anyone is heading to NYC in the near future I would definitely make Eataly one of your lunch stops. They have one next to 1 World Trade and another in the Flat Iron District - I heard this one has a Nutella store for an added bonus.

[Sully]

I have a very distant (older) cousin who used to do this like every day many years ago. Stop by the grocery store and get raw ground beef and just eat it as a snack.

Last I heard he still did it every once in awhile. No thanks but if you could find direct sourced stuff, I'd probably try it once.

Wonder how clean Snake River farms stuff is...wagyu/Angus hybrid. About $10/lb but have to order it.

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[JPolen01]

Wonder how clean Snake River farms stuff is...wagyu/Angus hybrid. About $10/lb but have to order it.

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Wagyu is good stuff. That's what Jack Brown's uses for their burgers. I don't know why you would mix it with Angus though.

[.RJ]

You're not getting Wagyu for $10/lb

[Sully]

You're not getting Wagyu for $10/lb

Wagyu hybrid. It's claimed that it's a hybrid cow. They wanted a big wagyu cause wagyu cows are typically smaller. Who knows how much wagyu DNA is actually in it and unless they follow the practices of typical wagyu farmers, they're not going to get that quality anyways. But that's why it's cheaper. $10/lb is just for ground beef. Their steaks go for more and the reviews aren't that great usually.

Jack browns uses wagyu/Angus hybrid meat for their burgers although they might claim it's pure wagyu, I don't remember. Doesn't matter, cause they are good enough for their price.

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[.RJ]

oh lulz.

[Apoc]

Marketing works.

[Beej]

Don't really have anything to add, but I got an (unsolicited) Anova for Father's Day. I've used it enough times now to be really impressed. Two of the same flanksteaks from the same store - one grilled, one Anova'd - and it's like they're different cuts of meat entirely. It's so much more tender and flavorful. Can't wait to see how a better cut of meat turns out.

I've also accepted that I'm terrible at cutting off work and preparing a meal, so being able to set this up in the morning and have it ready for dinner is really convenient.

Only things I miss are grilling with a beer, and the smell of cooking the meat.

[Sully]

I always sear in a cast iron on the grill cause we don't have a vent hood and I hate the house being filled with smoke. So just have a beer while you do that lol

How long and what temp did you do your flank steak? I haven't done one of those yet

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[Ken]

I always sear in a cast iron on the grill cause we don't have a vent hood and I hate the house being filled with smoke. So just have a beer while you do that lol

How long and what temp did you do your flank steak? I haven't done one of those yet

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I almost only do flank, great for dinner and then for a sandwich for lunch the next day.

131.5 for like 2.5 hours does it for me.

[Sully]

I love a good skirt steak over flank. I grill it though usually. Probably my favorite cut although becoming increasingly harder to find and will be next to impossible onces Martin's closes. Wegmans has it but in tiny super expensive portions. It's ridiculous.

But yea I'm thinking a flank bagged with some adoba sauce for some tacos or burritos maybe

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[Beej]

How long and what temp did you do your flank steak? I haven't done one of those yet

I read recipes that said anywhere from 1.5 hours to 24. If anyone cares to explain why there's such an enormous window, I'm all ears. I did it for 8 hours at 133, turned out bangin'.

[Ken]

How long and what temp did you do your flank steak? I haven't done one of those yet

I read recipes that said anywhere from 1.5 hours to 24. If anyone cares to explain why there's such an enormous window, I'm all ears. I did it for 8 hours at 133, turned out bangin'.

Yeah - you definitely don't need to do it for that long if you don't want. 2.5 is perfect.

[Ken]

I love a good skirt steak over flank. I grill it though usually. Probably my favorite cut although becoming increasingly harder to find and will be next to impossible onces Martin's closes. Wegmans has it but in tiny super expensive portions. It's ridiculous.

But yea I'm thinking a flank bagged with some adoba sauce for some tacos or burritos maybe

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Yeah i love skirt, but from what i found it needs a very long cook (at least 8 hours) for sous vide and i just didn't have the time. Although, maybe it IS similar to flank and doesn't need that long.