Iron Chef WAYCT - What Are You Cooking Today
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You could just add more red wine vinegar before serving. The cooked vinegar will probably have lost a lost of its acidity. In fact, you could cook with red wine, and finish with vinegar…
Kale is pretty darn good. The problem is that you have to remove all those center stems, leaf by leaf...
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The lemon zest is a different kind of acid that comes out much different than adding more red wine vinegar. Another option is pickling lemon, but having tried both the zest is better.
Kale is super easy to process. Try gripping the fat end of the stem making a ring with your fingers on one hand and just pulling it through the ring with your other hand.. Each leaf takes seconds using this method.
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Nice!
"Slaughtered in," even if y'all occasionally mince meat, not mincing words there
I hear the term "harvested" used in the States, and I'm not even sure the FDA requires that information on label.
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I prefer this directness. People should understand where food comes from.
I hope you post pics of the end product!
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I loathe the bullshit use of 'harvested' when referring to animals. Corn and wheat is harvested, chickens, cattle, pigs, are slaughtered.
And since I'm screwing up this thread another eye roller is the the various euphemisms people use in obits instead of "died". They might have "passed," though what they passed isn't mentioned, perhaps they went "home to be with the Lord," maybe they're "with the angels" ::) but the only certainty is they're dead. Or harvested, if you prefer, by the Grim Reaper. ??? -
…the one time "harvested" makes sense
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Looking forward to it G! That looks like a nice hunk of chuck. I wonder if when being sold as a smaller portion it's named braising steak, and when you buy the entire 6+ kg chunk they call it chuck? Either way, I'm glad you found the cut you were looking for. Looks like it has some nice marbling. Plenty of leftovers! If you cut it down into smaller pieces (maybe 3?) they'll cook a little faster, and you'll have more surface area to sear which will add to your flavor development.
That's a lot of information on that label.
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Fantastic! Yes, that makes sense. Shellfish (particularly oysters) are labeled like that here in the States. If there's ever an outbreak of food borne illness, they want to be able to track down the exact bed the oysters came from. Oyster tags found on the bags they're sold in, are required to be maintained for at least 90 days.
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I loathe the bullshit use of 'harvested' when referring to animals. Corn and wheat is harvested, chickens, cattle, pigs, are slaughtered.
The only exception I would make to using the term 'harvest' is when capturing/killing your own food (ie.fishing or hunting), as opposed to buying store bought meat where the animals are in fact slaughtered. I'm sure some might not see a difference between the two but I think there is.
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Plus oysters are harvested from oyster beds. I get it. They technically arent “slaughtered” until
The shell is opened. So they are harvested for slaughter/shucking. And also seawolf is right, You need to keep
The paper work on shellfish for 90 days from the day the last oyster out of a package is used.Just took my serve safe class. For a 91 on the test. 90 questions.
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Today, I going to attempt, what will probably be a poor imitation of @seawolf 's, Yankee Pot Roast.
Piece of Chuck was large…
Cut it in half and the other bit can go to the freezer for next time…Zach's suggestion was to cut the meat up into smaller pieces, so it ends up having more surface to sear
I couldn't find Pearl Onions either, so I'm using shallots….
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Wow, that looks fantastic! Great job! Happy with it so far?
Looks good. The tiles are beautiful!
