donk79

It sounds like you have a processor lined up already. It is not uncommon for them to give you several options on how you want the cow cut up. It is much more rare for them to give you free reign on what you want. Personally, I would want to see as little ground beef as possible. But check in more as to what options you really have. If there are option lists that you could refer us to, to advise you on, that would probably be most helpful.

My cousin's wife is from Burma (Chin) and they have visited for months at a time on several occasions. One of the highlights of their visits is the food they prepare and share. The tea-leaf salad is a particular favorite. So much so that she distributed ingredients and instructions for making it at home. Unfortunately, there seem to be a number of undisclosed ingredients, but I thought the process she uses might be worth sharing. Burmese Tea Leaf Salad Directions For those who received our tea leaf salad packets, below are directions on how to make it. 1. Open up the packet and you wil find two packages. (1) A package of seeds, beans and nuts. (2) Pickeled Tea Leaves 2. Cut one or two garlic cloves and set place in a small amount of oil (olive oil, vegetable oil, etc.) The amount of oil depends on how oily you like your salad. 3. Open the pickeled tea leaves package and let sit in the oil for 15 minutes or longer. This allows for the taste of the leaves to mix in with the oil and garlic. 4. In a larger bowl shred about half a cabbage (more if you like) and tomatoes. If you'd like to make it spicy, you can add a cut up thai chili pepper or jalapeno. 5. Mix oil/garlic/pickeled tea leaves with the cabbage and tomatoes. 6. Right before you eat mix in the package of seeds, beans and nuts. You want to do this right before you eat because after an hour or two the beans and seeds become soggy and the taste of the salad is not as good.

I made CB the other day with a prepacked/brined flat from the supermarket. I drained the package and rinsed the flat, added some spices, and put in SV for 48 hrs at 140. I put the flat in dry, and probably had 1-2 cups of liquid after cooking. I normally save drippings obsessively, for future cooking, but have never tried it with CB (this is my first). Has anyone used these drippings in cooking? Should I throw them away?

On my phone I need to look for where it says "caption" near the top of the image and select that.

Definitely there are elements of truth here. My classic coffee cake (made by mother) is as @ElsieD describes. But I have experienced variations. What has definitely united them all is that they are a good accompaniment to coffee.

Getting one restaurant recognized by James Beard is pretty special! So its really impressive to do it twice! There are many more out there who are better qualified to give you the accolades you deserve, Rob, but I definitely want to extend my congratulations! https://www.stltoday.com/entertainment/dining/restaurants/off-the-menu/six-st-louis-chefs-one-restaurant-are-2022-james-beard-awards-semifinalists/article_03399003-e184-56b4-be0e-d83e8d4361e4.html https://www.jamesbeard.org/blog/the-2022-james-beard-award-semfinalists

I know all the names that have been mentioned, but when I first see the picture, I think Doner Kebab. Commonly, that would be the correct name where I live (near Harrisonburg, Va). But the real decider on nomenclature probably comes from me first encountering one while visiting in Germany.

Strange craving tonight. I wanted "ants on a log". We are clean out of raisins though (we usually are) so I used slices of dried fig instead. It's tasty! But the presentation definitely says something other than ants is sitting on that "log"!

I love those KC reserve store picks, but I do find that just a trickle of cold water is something they benefit from. It's not just the heat. That touch of additional water seems to release a lot of flavor. Sometimes I will even pour over a cube of ice, then remove the cube after 10 or 15 seconds. May not work for you, but definitely does for me!

I cannot say that I am surprised. At the same time, I am talking to small farmers who are telling me that they are having to schedule butchering more than a year out for just a couple of cows. The system is broken and those with power are going to take advantage of it.

It's pretty good scrapple. I have had better, but only when buying direct from an old fashioned Mennonite butcher. I'm glad to have it locally available.

I wouldn't call any of it crap, but I would treat it differently. Deer that have to be tracked are a fact of hunting, especially if you bowhunt. But narrowed down to backstrap, your path forward is fairly direct. Shelby's instruction (and the others above) will serve you well.

Was it a yearling doe or an eight year old buck? You are right on the mark, @gfweb.

Here's a can of worms that just occurred to me- is a Waffle House a diner?

Mike's Diner in Manassas, Va was THE diner of my childhood. It was defined by relatively cheap food, and the fact that everyone went there. Usually you could expect breakfast to be served at any hour. When I worked in my grandparents burger and ice cream place, they would occasionally invite the whole. (all teenage) staff out to Mike's for dinner after an 11pm closing. The place was never empty, the coffee was never good, but it never ran out. To me, if it never inspired a fan base that celebrated the place long after it's passing, then it wasn't a real diner. Mike's fan base fb page is linked below. https://m.facebook.com/groups/45509971031/

The differences between chestnut varieties is information that I wish I had ten years ago. We had 6 mature Chinese chestnut trees in our front yard. I tried several times to candy them. It never did work. However, the syrup that resulted was almost worth the effort. It was truly tasty stuff!

Some of us definitely don't have high end equipment. Unfortunately, some of us also cannot recommend what we have.

Is this what you are looking for?

@gfron1 does some interesting things with pawpaw. I personally have yet to improve on eating them fresh.

Over the past several years, I have made several batches of fermented peppers that then became hot sauce. My absolute favorite had a large amount of pear in the ferment. Something about pears and fermentation that, for me anyway, just works!

If you would not mind going deeper into your process, I would love to hear about it. Thank you!

A year or two ago, all I was hearing about online was Allepo pepper. So I hopped on Amazon (I think, iirc) and ordered some crushed (ground?) Aleppo pepper. It was wonderful. I sprinkled it everywhere red pepper applied. I didn't forget about it, but gradually it applied fewer places. Then, this evening I saw a mention of Marasa pepper. It reminded me very much of the first mention I heard of Aleppo pepper. And then I had to wonder if it was actually the sourcing of the red pepper that attracted me initially or perhaps only the freshness. I have lots of a serrano type hybrid coming out of my garden right now. I would love to produce my own gloriously wonderful ground pepper and pepper flakes. If you have any insight or experience, I would love to hear what you have to share. Thank you!

Virginia also has a state ABC monopoly, but our stores seem fine.

I'm late to the party, but something associate with the manufacture of the pans would make sense to me. What material are we talking? Steel? Enamel? Copper?

Truthfully, I love having it spread out. There's so much to take in! Thank you for sharing!