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

[Ken]

I've never had tongue. My grand father loved it. It seems like such an odd thing to eat. What's it like?

It is delicious - and very tender. Although, even though i've had it hundreds of times, even I can psyche myself out if I keep thinking about what i'm eating.

I have served to a lot of my friends who didn't ask what it was and/or just told them it was a cut of beef and they absolutely loved it as well.

[ScottyB]

i'm intrigued. i mean, its a muscle just like any other cut, just a weird one.

if you even find it and want to try another bizarre organ, check out hog's maw aka pig stomach. stuffed with taters and sausage, its quite good. growing up in PA dutch country that was as adventurous as i ever got with food before going Full Scrapple....was and still am not brave enough for that

[Apoc]

growing up in PA dutch country that was as adventurous as i ever got with food before going Full Scrapple....was and still am not brave enough for that

I eat the hell out of scrapple any time I'm back east. YUM.

[*insertusernamehere*]

Liver. Childhood. Yum. Feed me.

[CaptainHenreh]

I did a brisket:



This one was on sale. Smaller than a "full" brisket. I didn't brine it. I didn't score it. I just rubbed, bagged, dash of liquid smoke, seal and 36hours@155. 12 hours longer than my last one. Then sauce, and under the broiler, saucing regularly. Nice to know my brining was a complete waste of time, as this was maybe even better than the last, very tender but still sliceable, and the fat, well, the best comparison I have is that it was basically like bbq flavored cake frosting. Just melt in your mouth, really delicious. Fed the girls last night and have just enough left over for a big sandwich tomorrow for lunch.

[Sully]

So was it a flat? All I ever really see on sale by me is pre cut up flats and I've tried them several times and definitely haven't gotten anything I'd want to try again.

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[CaptainHenreh]

So was it a flat? All I ever really see on sale by me is pre cut up flats and I've tried them several times and definitely haven't gotten anything I'd want to try again.

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:dunno:

[Sully]

You buying from local place or a chain? In other words, where did you get your brisket

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[.RJ]

You buying from local place or a chain? In other words, where did you get your brisket

Your mom's house

[Apoc]

The rice cooker we got to replace our ancient one shit the bed after nine months. I've been eyeing an Instant Pot for awhile and used this as an excuse to pick one up. I actually learned to make chili on my dad's old crusty pressure cooker when I was a kid, so I've been itching to get back to something like it. The first test was doing a while chicken with some veggies - it came out pretty well... definitely fall off the bone tender after 25 minutes of cooking and a 15 min cool down. We then put the bones back in with a few more vegetables and a bunch of water to make broth (not pictured). It also does slow cooking, so I'm hopeful it'll also replace our aging crock pot and we'll go down one appliance. Overall, I'm pretty pleased... and not because I get to geek out over a new piece of tech - the results were legit. I think imma try a rough cut of beed next to see how it really does.

[JPolen01]

I've heard great things about those. Keep us updated.

[ScottyB]

i know nothing of this sorcery but wish to learn more

[Apoc]

I made a braised brisket and cabbage this weekend. Then I dropped 1/3 of it on the floor on my office, shattering my pyrex tupperware. Now I don't feel like talking about the process. Suffice to say, 90 minutes works wonders on a brisket.

[JPolen01]

A tear was shed, sir.

[ScottyB]

i haven't cried this hard since the end of Terminator II

[JustinG]

So i saw this on MONOPRICE, looks like a knockoff of the Anova.

$69.99

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Looks like it could be a cheaper way to dive into sous vide cooking.

[Sully]

Anova just launched the "nano". Cost is $69 right now.

Edit: just kidding. That price is just for a the prelaunch. For people on the mailing list. Sale ends in 10 hrs. Nano doesn't release until October. But looks like it'll be $100.

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[JustinG]

Good find.

I went ahead and did the pre order, I like the Hamilton Beach Sousvide/Crockpot thing I have, but wanted to try one. At this price point, why not.

[Sully]

Yea I'm sure the knockoff is fine but the anova has been awesome and precise which I'm not sure the knockoff would be.

But you can sous vide with a styrofoam cooler and meat thermometer so who knows lol

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[BLINGMW]

...shattering my pyrex...

Oh god I did that for the first time a few weeks ago. It exploded and turned the kitchen and everything within line of sight of the blast into a hazmat area. I spent the entire rest of the morning vacuuming and mopping, had to pull out all the appliances too, and we all still got glass in our feet. :thumbup: :vomit: