OFFICIAL THREAD: General Cookery and Discussion

[Lizard23]

Lamb. I don't get it.

Generally speaking, I prefer lamb to non dry aged beef.

Is there such a thing a dry aged lamb? If so i havent seen it.

 

[Omega Male]

No, the fat gets too rank.

 

[brokencycle]

Filet is my favorite cut. I love sauced dishes though: au poivre is my favorite. I don't care what you all say.

For the most part though I stick to skirt/flank (which is getting stupid expensive these days) for grilling. Or chuck, round, etc for stews and what not.

 

[Lizard23]

Filet is my favorite cut. I love sauced dishes though: au poivre is my favorite. I don't care what you all say.

For the most part though I stick to skirt/flank (which is getting stupid expensive these days) for grilling. Or chuck, round, etc for stews and what not.

i am with you on the au poivre. Best way to enjoy a filet... but there is a reason why filet is best enjoyed with a sauce

 

[Lizard23]

I’m in the same boat. I’m not a filet fan to begin with but I prefer the cuts I do eat to be medium. When I am out and I see someone getting a huge ribeye, where 50% of the steak is a huge uncooked piece of ivory white fat, I’m sit there like, why are you ordering that???

ive gotten away from the fancy cuts anyway, I still will occasionally have a strip steak but my preference now is skirt steak, flank, hanger, tri-tip and picanha (coullete), the picanha in particular I could eat every day as I think it is the best tasting piece of beef you can get.

hangar steak is great but also has become stupidly expensive.

 

[brokencycle]

i am with you on the au poivre. Best way to enjoy a filet... but there is a reason why filet is best enjoyed with a sauce

That's fine. I'm on record that I don't like really ***** cuts of meat.

 

[Lizard23]

That's fine. I'm on record that I don't like really ***** cuts of meat.

do you like braises? Oxtails? Shanks? Etc.

 

[brokencycle]

do you like braises? Oxtails? Shanks? Etc.

Not really, no. Chuck is generally too ***** for me. I normally wind up tossing a lot of the ***** pieces away after stewing or braising.

 

[edmorel]

My local family owned supermarket, which is nicer than the national chains and typically the produce/meats are higher quality but the prices have gotten silly. Choice flank steak is $20 a pound and choice hanger $18.99. Particularly with the hanger, by the time I get enough to feed the family, we would’ve been better off going out.

 

[Lizard23]

Not really, no. Chuck is generally too ***** for me. I normally wind up tossing a lot of the ***** pieces away after stewing or braising.

interesting.

 

[Piobaire]

I prefer chops as they're perfect little meat lollipops...but someone here has rather ruined the word "lollipop" for me.

The best thing every is lamb belly. So. *******. Good. I've made lamb belly bacon and it's beyond belief. Herb, rolled lamb belly backed off like porchetta? OMG.

 

[Lizard23]

For the lamb belly porchetta do you leave the skin on? I need to ask my butcher about this.

 

[Piobaire]

Nope, it's skinned. Seriously one of the most unctuous cuts ever. Do some youtube searches on it.

 

[venividivicibj]

perfect little meat lollipops

 

[Van Veen]

I tried a different pita recipe, and it was a disaster. (Well, they turned out to be pretty good flatbreads. Just not actual pitas.)

souvlaki came out great though. I used thighs instead of breasts, of course.