Food and drink

[Okeefenokee]

I got some souse at the meat market a few weeks ago, just to try it. Took a couple of bites and threw it out. No idea why people would like it.

I'm skeptical of whatever you are calling souse in Ohio. The only kind I eat is fresh from a butcher. If it's in packaging, it's not for me.

No packaging, and my butcher calls itself a 'meat market'. It was in a 'loaf' like ham or turkey that you buy over the counter.

It had a very strong taste of vinegar, with some very slight savory flavor behind it, and a weird gelatinous/shredded meat texture to most of it.
Not my cup of tea.

You have to put a thin slice on a cracker while sitting by the river with at least one line in the water.

[SuburbanFarmer]

I'm skeptical of whatever you are calling souse in Ohio. The only kind I eat is fresh from a butcher. If it's in packaging, it's not for me.

No packaging, and my butcher calls itself a 'meat market'. It was in a 'loaf' like ham or turkey that you buy over the counter.

It had a very strong taste of vinegar, with some very slight savory flavor behind it, and a weird gelatinous/shredded meat texture to most of it.
Not my cup of tea.

You have to put a thin slice on a cracker while sitting by the river with at least one line in the water.

Might work with a big wheat cracker or something.

I'd much prefer some prosciutto though.

[Haumana]

Have you done double fried buffalo wings? My latest jam.

INGREDIENTS
3 quarts peanut or canola oil
4 pounds chicken wings, cut into drumettes and flats
8 tablespoons (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Blue cheese dressing
Celery sticks
DIRECTIONS
1.
Stovetop method: Place oil and chicken wings in a large wok or Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 225 to 250°F on an instant-read or deep-fry thermometer (chicken should be gently bubbling). Continue to cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 225 to 250°F until chicken is cooked through and skin is tender but not crisp or browned, about 20 minutes total. Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge for up to three nights. Proceed with Step 3.

2.
Oven Method: Adjust oven rack to lower-middle position and preheat oven to 225°F. Place oil and chicken wings in a large oven-safe Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 200°F on an instant-read or deep-fry thermometer. Cover pot and transfer to oven. Cook until chicken wings are tender but not browned, 40 minutes to 1 hour (chicken should be tender but not falling apart). Remove pot from oven. Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge for up to three nights. Proceed with Step 3.

3.
When ready to serve, combine butter and Frank's in a small saucepan over medium-low heat and cook, stirring occasionally, until butter is completely melted. Transfer to a large bowl. Heat oil to 400°F. Carefully add one third of chicken and cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 375 to 400°F until golden brown and crisp, about 10 minutes total. Transfer to bowl with sauce, toss to coat, and serve with blue cheese and celery. Repeat with remaining batches, serving one batch at a time.

http://www.seriouseats.com/2012/01/the- ... wings.html

[Montegriffo]

Wtf, people. Monty, for fuck sake, post good food in here to balance out the spam.

Asparagus with Roquefort sauce


boil asparagus until soft
in shallow pan melt 3oz Roquefort blue cheese into 1/2 pint double cream add a little salt
serve with roasted cherry tomatoes drizzled with balsamic syrup

[SuburbanFarmer]

Wtf, people. Monty, for fuck sake, post good food in here to balance out the spam.

Asparagus with Roquefort sauce


boil asparagus until soft
in shallow pan melt 3oz Roquefort blue cheese into 1/2 pint double cream add a little salt
serve with roasted cherry tomatoes drizzled with balsamic syrup

Have you tried grilling the asparagus? Fucking delicious that way.

[TheReal_ND]

I want to eat meat that is preferably raw enough to have lots of vitamins but well done enough to keep a few days. What is a good way to do this a lot and cheaply? No chicken.

[Speaker to Animals]

I want to eat meat that is preferably raw enough to have lots of vitamins but well done enough to keep a few days. What is a good way to do this a lot and cheaply? No chicken.

Just eat your veggies when you eat meat.

[TheReal_ND]

How about you answer the fucking question faggot?

[Speaker to Animals]

How about you answer the fucking question faggot?

There is no answer. If you want something that lasts without a fridge, you need to eat smoked meats like sausage or jerky. If you have a little fridge in the van, then just get whatever. Cooked meat lasts maybe a day or two if you refrigerate it soon enough.

Your best bet for protein, honestly, is just to get those large packets of tuna. Get some whey isolate powder too. Then you need only milk. Most of us who have built even a little muscle did it with dairy more than meat anyway.

You are not going to match the vitamins from veggies in meat. You need your veggies, dude. Go to Boston Market and get a big order of green beans. It's cheap.

[TheReal_ND]

Let me rephrase the question.

How do I eat meat that is like steak and cheap?