Watcha cookin'?

[Meadow Skipper]

Flap meat.

Sounds better when you call it “petite sirloin”.

Also called ‘bavatte’ which makes it sound sort of exotic.

[oftpiste]

Flap meat fuckin' rules. The one above looked more like a flatiron to me..... no?

[::: :::]

Sounds delicious!

[Meadow Skipper]

Flap meat fuckin' rules. The one above looked more like a flatiron to me..... no?

If you mean my picture, it’s just perspective - it was an inch and a half or so thick. I like flatiron too, and hanger steak.

[Phill]

Thai curry paste.
Shallots
Lime zest
Garlic
Lemon grass
Chilies
Ginger
Fish sauce
Rice wine vinegar
Fish stock
White wine
Coconut milk
Baby squid
Prawns
Bay scallops
Clams
Mussels
Green onions
Basil
Cilantro
Lime juice.

[Cruiser]

Oh dang! Watcha got in that flute there?

[Phill]

Oh dang! Watcha got in that flute there?

[Cruiser]

That's a solid bottle and a really good value. Bet that meal kicked all kinds of ass!

[Game Over]

Flap meat.

Sounds better when you call it “petite sirloin”.

If you mean my picture, it’s just perspective - it was an inch and a half or so thick. I like flatiron too, and hanger steak.

Flap meat fuckin' rules. The one above looked more like a flatiron to me..... no?

FWIW—>

Petite sirloin is not the flap (flap is 185a). It is the ball tip(185b). Further since we are talking about this particular sub-primal a Tri tip is (185c)

Also called ‘bavatte’ which makes it sound sort of exotic.

Bavatte is flap

[Cruiser]

Before and after ribs

[Meadow Skipper]

FWIW—>

Petite sirloin is not the flap (flap is 185a). It is the ball tip(185b). Further since we are talking about this particular sub-primal a Tri tip is (185c)



Bavatte is flap

I’m going have to do some butchery studyin’.

Beautiful ribs, Cruiser.

[Game Over]

[

I’m going have to do some butchery studyin’.

Beautiful ribs, Cruiser.

I only know because our farm sells meat direct to consumer and I have a cheat book from a USDA processor...

Edit- I used to have a link to a pdf saved. I’ll try to find it.

X2 on the ribs.

[Flyoverland Captive]

Steep, what meat do you sell? Just beef? Looking for a good pig...

[Game Over]

Mostly beef and lamb -> they are the money makers. But we will do a small batch of pigs this fall/winter. We stay away from them in the heat due to flys and the stank. We will only raise enough extra to break even and get what we eat free. Also do the same with poultry and foul.

This is not what I was looking for but it’s pretty good.

http://www.beefissuesquarterly.com/C...fCutsGuide.pdf

[Flyoverland Captive]

Cool, thanks. Lots of good local pigs (FFA kids are intense), just thought I’d check with a mag first.

[oftpiste]

That's handy and educational to read. Thanks. Something about the texture of flatiron doesn't work for me, at least the way I've had it. I loves me some flaps and hangers tho.

Get it? Flaps and hangers?

But seriously folks....

[Meadow Skipper]

Bolognese sauce - it’s the first time ever for me. Seems like it might be okay.

[glademaster]

Bolognese sauce - it’s the first time ever for me. Seems like it might be okay.

Following the only acceptable recipe, I hope.

[Meadow Skipper]

Following the only acceptable recipe, I hope.

There’s a recipe?

[glademaster]

There’s a recipe?

Practically gospel, my friend. I make "meat sauce" in other ways on occasions when I'm feeling lazy or don't have the time, but if it's getting called "bolognese ragu" in my kitchen, it's going to made following the below recipe.

Marcella Hazan. https://cooking.nytimes.com/recipes/...olognese-sauce

That link is reasonably accurate as far as the recipe published in her cookbook goes, but it isn't quite identical. I don't really feel like scanning a page from a hardcover cookbook though.

[Meadow Skipper]

I was kidding about recipes, but this is kind of hilarious/amazing - I printed out two recipes and Hazen’s was actually one of them. I didn’t have any milk or nutmeg, and I threw in a couple things like red pepper flakes from the other one I printed, but damn, skippy, check it out...


My wife taught me to use recipes for inspiration and not to be too slavish about following them. I just tried a little on bread, not bad at all. Imma let it cook another hour or two.

[Captain Awesome]

Just got an Anova sous vide circulator, and am still doing a bunch of stuff that I'd otherwise cook different ways. Breakfast this morning was soft-boiled egg on toast with harissa.



I'll have to check out the sous vide thread again now that I can make use of what's there...

[GiBo]

All this talk of different cuts of beef got in my head. Saw some skirt on sale at the market. Only got a before pic. I just rubbed it with garlic and lightly seasoned it. Grilled medium rare. It was delicious.

[oftpiste]

In spite of several tries I have yet to sous vide eggs to my liking. People rave about the eggs they make, but mine have either ended up overdone or underdone. Kinda gave up and should try again I guess.

Just got an Anova sous vide circulator, and am still doing a bunch of stuff that I'd otherwise cook different ways. Breakfast this morning was soft-boiled egg on toast with harissa.



I'll have to check out the sous vide thread again now that I can make use of what's there...

[MiddleOfNight]

Breakfast:
Elk sausage bagel sandwich.
All home grown/harvested/made (cept' the cheese)