The Great Dinner Throwdown

[juttjaw]

The only way to get beef cheeks in my town is by the 40# box, and they're all frozen into a huge mass.

We have a pretty good butcher shop here. Just like any good butcher shop, it smells of meat and bleach. They don't do whole animal butchering, but the break down halves and quarters. Good thing here is, there is a huge ethnic population and they demand the odd cuts (odd to most Americans anyway). The cheeks were still in the quartered head. Quartered my be the wrong proportion, but I got the whole lower jaw and the checks were still inside.

Really, it was my first experience with beef cheeks. Pork cheeks? Those are Midwestern meat candy, but I had not worked with the beef. It seperated from those wonderful bones and I used them as some of the meat in the pho. Same as the shank. I have 4 more "cheek" portions in the freezer. I'm going to do something with them this weekend. The reading I've done, eludes to using them like a short rib. The cooking process anyway. If you, or anyone for that matter, have any other suggestions, please don't hesitate to educate me.

 

[rockcasbah]

https://equity.guru/wp-content/uploads/2017/04/shrimp.gif

 

[Aglaopheme]

We have a pretty good butcher shop here. Just like any good butcher shop, it smells of meat and bleach. They don't do whole animal butchering, but the break down halves and quarters. Good thing here is, there is a huge ethnic population and they demand the odd cuts (odd to most Americans anyway). The cheeks were still in the quartered head. Quartered my be the wrong proportion, but I got the whole lower jaw and the checks were still inside.

Really, it was my first experience with beef cheeks. Pork cheeks? Those are Midwestern meat candy, but I had not worked with the beef. It seperated from those wonderful bones and I used them as some of the meat in the pho. Same as the shank. I have 4 more "cheek" portions in the freezer. I'm going to do something with them this weekend. The reading I've done, eludes to using them like a short rib. The cooking process anyway. If you, or anyone for that matter, have any other suggestions, please don't hesitate to educate me.

You can use them to make Birria. I used shanks yesterday because that is what I could find at the last minute. There was no cheeks nor oxtail about.

https://forum.literotica.com/attachment.php?attachmentid=2113234&stc=1&d=1613402238

 

[juttjaw]

You can use them to make Birria. I used shanks yesterday because that is what I could find at the last minute. There was no cheeks nor oxtail about.

https://forum.literotica.com/attachment.php?attachmentid=2113234&stc=1&d=1613402238

That looks phenomenal! Thank you for the idea!

 

[Aglaopheme]

That looks phenomenal! Thank you for the idea!

Thanks. I was disappointed in the color of my sauce. I am guessing my peppers were not red enough. It the shanks made a super rich broth, and I am aging the cheeks will as well.

 

[thør]

We have a pretty good butcher shop here. Just like any good butcher shop, it smells of meat and bleach. They don't do whole animal butchering, but the break down halves and quarters. Good thing here is, there is a huge ethnic population and they demand the odd cuts (odd to most Americans anyway). The cheeks were still in the quartered head. Quartered my be the wrong proportion, but I got the whole lower jaw and the checks were still inside.

Really, it was my first experience with beef cheeks. Pork cheeks? Those are Midwestern meat candy, but I had not worked with the beef. It seperated from those wonderful bones and I used them as some of the meat in the pho. Same as the shank. I have 4 more "cheek" portions in the freezer. I'm going to do something with them this weekend. The reading I've done, eludes to using them like a short rib. The cooking process anyway. If you, or anyone for that matter, have any other suggestions, please don't hesitate to educate me.

If you can get some nice big cheeks, do them low and slow with smoke. They're a 5 hour brisket. Yupper.

 

[butters]

https://imgur.com/gallery/cPJBwyt

 

[LukSkyFokker]

Pity bump for puk.

Isn't nice that your mom hasn't kicked you to the curb yet and still has a shred of decency to bring you dinner and pay your bills?

She prays for you Kato. ("One day maybe...")

Another pity bump for Luk seeing as he could have just posted this in Thor's thread but decided to copycat Aglo's breakfast thread instead.

Three months strong, lil people.

 

[HarryHill]

Three months strong, lil people.

..
https://www.youtube.com/watch?v=DhlPAj38rHc
...

 

[HisArpy]

Three months strong, lil people.

Once a copycat, always a copycat.

A longer duration only makes it worse, not better.

 

[LukSkyFokker]

A longer duration only makes it worse, not better.

I don't need your sex life bleeding into my dinner thread, Rapey.

 

[HisArpy]

I don't need your sex life bleeding into my dinner thread, Rapey.

^ this makes no sense. Which it typical when it comes to just about anything and everything luk.


If talking about sex and food at the same time is a problem for you on a porn board, I suggest that you either take up abstinence or fasting. I'll be magnanimous and let you choose which one.

 

[butters]

sausage rolls, homemade roughpuff pastry

got the pastry down great: golden, glazed, shattering then softer delicate layers... still got issues getting the seasoning right for the filling, though needed even more onion, sage, some thyme, more salt&black pepper. need that flavour hit *sigh*

 

[CornusKousa]

1/2 lb of kimchi, 1/2 lb of grilled chicken, 1/2 lb of rice, 4 scrambled eggs.

That's pretty much my regular meal.

 

[Adre]

1/2 lb of kimchi, 1/2 lb of grilled chicken, 1/2 lb of rice, 4 scrambled eggs.

That's pretty much my regular meal.

That pretty much explains you.

 

[dolf]

Cauliflower and broccoli in a cheese and sausage sauce.

 

[JohnnySavage]

Broccoli is over cooked.

Which is fine. The Elder Mrs. Savage is a student of English cooking too. She makes Holy Vegetables - boils the Hell out of them. Eating mush has made me the man I am today!

 

[dolf]

Broccoli is over cooked.

Which is fine. The Elder Mrs. Savage is a student of English cooking too. She makes Holy Vegetables - boils the Hell out of them. Eating mush has made me the man I am today!

As a side, i would always stir-fry it, and leave it crunchy. But in a sauce, I'm happy for it to soak up all the flavour and then melt into it.

 

[rockcasbah]

sausage rolls, homemade roughpuff pastry

got the pastry down great: golden, glazed, shattering then softer delicate layers... still got issues getting the seasoning right for the filling, though needed even more onion, sage, some thyme, more salt&black pepper. need that flavour hit *sigh*

If it isn't high fat, no point in making it

 

[CornusKousa]

That pretty much explains you.

Lean and mean.

 

[dolf]

Looks like dog's vomit but I bet it was delicious. Just might try that myself.

Comfort foods are usually ugly.

 

[adrina]

Looks like dog's vomit but I bet it was delicious. Just might try that myself.

One should never underestimate a good shlorp. It may not look like much but usually it's pretty damn tasty.

One of the guys I used to work with called food like that ABC - already been chewed. His "genteel" way of agreeing with the dog's vomit assessment.

 

[rockcasbah]

Great Dinner Throwup.

 

[thør]

Broccoli is over cooked.

Which is fine. The Elder Mrs. Savage is a student of English cooking too. She makes Holy Vegetables - boils the Hell out of them. Eating mush has made me the man I am today!

The last thing I remember my mother-in-law cooking was asparagus. My wife had found some beautiful asparagus at the store and put them in the fridge for dinner. MIL, wanting to help, put them in a pot of water and boiled them until they were dead, dead, and deader. They were in that pot for over an hour. Canned asparagus would have been palatable compared to that.

 

[butters]

The last thing I remember my mother-in-law cooking was asparagus. My wife had found some beautiful asparagus at the store and put them in the fridge for dinner. MIL, wanting to help, put them in a pot of water and boiled them until they were dead, dead, and deader. They were in that pot for over an hour. Canned asparagus would have been palatable compared to that.

i feel your pain it's that old-style way of cooking that renders everything a floppy, textureless blech