Watcha cookin'?

**Meadow Skipper** · 10-12-2020, 06:35 PM

Originally Posted by tgapp

i'm ready to be kicked off of tgr for this one, but we just made a huge batch of liver 'n onions crepes that we freeze and use for meal prep. homemade crepes, and liver from our cowshare. it's both super tasty and super healthy.

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might not be everyone's cup of tea but it certainly is mine.

Get out.

**m2711c** · 10-12-2020, 07:08 PM

yeah, seriously..... fuck right off.

**tgapp** · 10-12-2020, 10:35 PM

Originally Posted by m2711c

yeah, seriously..... fuck right off.

ha yeah, I'll see myself out. good thing I won't have to share the 10+ remaining pounds of liver in my freezer with you fuckers, that's all for me now.

rly tho I don't get the liver hate. what gives??

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**MakersTeleMark** · 10-13-2020, 01:04 AM

I think it was a compliment.

**riser4** · 10-13-2020, 06:27 AM

I like liver.

**Danno** · 10-13-2020, 07:52 AM

Can we have your liver?

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**nickwm21** · 10-13-2020, 07:54 AM

Liver from well raised animals tastes completely different (better) than liver from factory farmed animals. I’m sure those are awesome.

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**riser4** · 10-13-2020, 08:14 AM

Originally Posted by nickwm21

Liver from well raised animals tastes completely different (better) than liver from factory farmed animals. I’m sure those are awesome.

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Exactly. As a kid we raised our own beef. I never understood why my friends didn't like liver. Until I tried some. And while it was edible and I didn't hate it, it wasn't the same. So then I understood that if that was your first taste of liver, why you might not like it.

**::: :::** · 10-13-2020, 08:23 AM

You keep that liver (shudder)

Those eggs up a few posts otoh are making me drool

**riser4** · 10-13-2020, 08:52 AM

However, we stopped using the slaughter house 1/4 mile away, and close enough to the end of one pasture that you could lead an animal there on the hoof, because the guy was sketchy and would substitute inferior parts for our good shit. You literally had to stand there the whole time if you wanted the right liver. Solomon's. Senna's was honest and awesome but required trucking across town.

**tgapp** · 10-13-2020, 09:12 AM

Originally Posted by riser3

Exactly. As a kid we raised our own beef. I never understood why my friends didn't like liver. Until I tried some. And while it was edible and I didn't hate it, it wasn't the same. So then I understood that if that was your first taste of liver, why you might not like it.

yep we do a 4H cow share every year and absolutely love it. because no one else in our cow share group likes offal, we ask for all of it - liver, heart, oxtail, soup bones, etc. so while the cow share proper ends up being somewhat expensive, we get an extra 30lbs or so of various things, all of which go to use.

the butcher we use is fantastic - gives us tons of cuts that we really love, and the ground is always 80/20, which is ideal.

speaking of, if anyone has any good heart or oxtail recipes, i'm all ears. thinking about braised oxtail (like shortribs). no idea on heart.

**Dantheman** · 10-13-2020, 10:17 AM

Just do the oxtails like shortribs, or put them in pho (or similar) like they do at Pho 33 on State. Heart makes great jerky.

**XXX-er** · 10-13-2020, 10:22 AM

Baked Sirachi chicken breasts for Thanks giving dinner,

went to the food store for some last minute shopping and I noticed they had a whole freezer case full of turkeys which would appear to be leftover

**Skidog** · 10-13-2020, 11:01 AM

Originally Posted by Dantheman

Just do the oxtails like shortribs, or put them in pho (or similar) like they do at Pho 33 on State. Heart makes great jerky.

Damned you bastard for reminding me about Pho 33......grrrrr. Thats one thing we dont have in my immediate area. Had some great stuff in the city last time I was there though. Pho 33 makes me drool...

**CovertM** · 10-13-2020, 12:58 PM

Originally Posted by tgapp

yep we do a 4H cow share every year and absolutely love it. because no one else in our cow share group likes offal, we ask for all of it - liver, heart, oxtail, soup bones, etc. so while the cow share proper ends up being somewhat expensive, we get an extra 30lbs or so of various things, all of which go to use.

the butcher we use is fantastic - gives us tons of cuts that we really love, and the ground is always 80/20, which is ideal.

speaking of, if anyone has any good heart or oxtail recipes, i'm all ears. thinking about braised oxtail (like shortribs). no idea on heart.

Anticuchos is my favorite dish for hear. A Peruvian kabob style with a delicious red sauce, charred over a super hot grill. Cooked to rare/med rare. I do it with quite a few elk and deer hearts each year.

This is my favorite recipe.

https://honest-food.net/anticuchos-peruanos-recipe/

**Phall** · 10-13-2020, 02:02 PM

Tgapp, for heart, I do this for my game animals,
2tbsp evoo
1tbsp worcestershire
1tstp red wine vin
1 tsp salt
1tsp dried oregano
1tsp dried thyme
1tsp black pepper
slice into steaks and marinate overnight,
HOT ass grill, 5 mins on one side, 2-3 on the other. 5 min rest.
Serve with peppers and onions grilled right on the rack and EVOO, S/P.
Also, check these:
https://honest-food.net/?s=heart
https://www.themeateater.com/watch/6...whiskey-butter

**Viva** · 10-14-2020, 06:49 PM

Finally got around to installing my mom's Viking stove following some proper cleaning (pressure washer) and adjusting. Kept this when I sold her house, and lugged across country and back. Must be made of fucking battleship armor, it's so fucking heavy.

It's nice having, and using, this. Moms put a lot of love into her cooking.

First thing I did was boil water to make more pasta (for leftover bolongnese from a few days ago). Not very eventful.

It's a fucking blowtorch (4X), though. I'd better not drink too much before cooking, lest I melt a pot or something.

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**teleee** · 10-14-2020, 07:58 PM

Originally Posted by Viva

Finally got around to installing my mom's Viking stove following some proper cleaning (pressure washer) and adjusting. Kept this when I sold her house, and lugged across country and back. Must be made of fucking battleship armor, it's so fucking heavy.

It's nice having, and using, this. Moms put a lot of love into her cooking.

First thing I did was boil water to make more pasta (for leftover bolongnese from a few days ago). Not very eventful.

It's a fucking blowtorch (4X), though. I'd better not drink too much before cooking, lest I melt a pot or something.

Damn I have serious stove envy. That thing is beautiful

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**MakersTeleMark** · 10-15-2020, 12:17 AM

Cool to honor the legacy. Happy times.

**oftpiste** · 10-15-2020, 06:26 PM

Last night was Tonkatsu. It's becoming a staple......

**Rideski** · 10-15-2020, 08:53 PM

Ermahgad now they’re coming for my gas stove.
https://www.theatlantic.com/science/...onment/616700/

Edit, sorry Viva, pure coincidence they threw that in my newsfeed, hadn’t seen your post yet.
Cool looking rig.

**MakersTeleMark** · 10-15-2020, 10:22 PM

Kimchi Beef n Broc. with crushed rice nuuders. Thanks to Safeway for the on sale flatiron.

https://www.instagram.com/stonercuisine69/

Inspired by SuPu's "Stoner Cuisine". MMM, so good, enjoooooyyy!":

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**~mikey b** · 10-15-2020, 10:45 PM

SuPu

king of the queens

**Supermoon** · 10-16-2020, 09:46 AM

Made an egg sandwich that was one of the best things I’ve had in awhile.

Leftover pulled pork from the night before, eggs, cheddar, olives, and a bunch of pickled Fresno chiles from the garden. Just a little chipotle crema on top.