farcego
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Posts posted by farcego
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There is no secrecy regarding "secreto". It is a small cut that needed the arrival of large farms to reach general customer. Just like lagarto, presa or pluma, secreto has been known at least since the first time I heard of (~35 years ago). Once the production of Iberian pigs growth enough, it hit the market (I mean, years ago it was only known in the areas where those porks were raised, still some cuts and even some cured meats like lomo doblado or lomito are hard to impossible to find in a random supermarket away from the producing regions).
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15 hours ago, JoNorvelleWalker said:
I liked it...
https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2222567
However this is eGullet and you may find disagreement.
Of course, every one have its own palate and every one likes different flavors/strengths, nothing wrong there. I wanted to mentioned here because well, US "cuisine", for most of the world, is pizza and smash burgers (and mac and cheese), but the true is that there are just amazing products as good (or better) than anywhere else.
I am already gathering good Stilton, good Gorgonzola, and in my way to get good Roquefort to make a fair comparison with some of the most renowned or well known/available blue cheese.
So Far, this Oregon cheese is like the outcome of a Wild night between Stilton, Roquefort, and Queso Picon (a pungy blue cheese from north Spain), and this cheese was born with the best of all of them.
Anyway, this cheese is not even widely available year round in the US, not to mention the rest of the world. For a widely available cheese, I am still stick to Stilton.
But let's see what happen when I put then in the same dish, I'll report it here
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Hands down, so far the best blue I have had.... Well done "gringos"
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On 4/6/2023 at 9:11 AM, Shelby said:
You should be able to switch your plan to an al carte plan under your account settings. That's what I have and I don't get anything added to my cart until I add it.
Thanks, I've done that
. Anyway, my complain was a bit more on how the automated carts are generated, they know my preferences and what I regularly reject After months of weekly rejecting brocoli, for example, what is the point of include it in my automatically generated carts?. Process that does not require a lot of computing power, no time either (1 second per client?). Making the automated carts "better" would be awesome for those on regular plans.
Cheers
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7 hours ago, Annie_H said:
We are very happy with WildFork. Our first order just before the holidays. It is a-la-cart. Pick what you want. Not a mystery box or a monthly set-up that needs to be tended---meaning, if you want to skip or postpone a month, you need to pay attention and change the date on their website. I canceled ButcherBox because of that same problem.-- A mystery box and some items were not great.
Misfits is a-la-cart and if you don't order, nothing is sent.
WildFork has small portions and thick cryovak packaging so no portioning at home. Putting an order together now for the Spring. One of the best racks of lamb we have ever had. Most of the fish selections are 1.5 lbs and in 4 portions. It was a pleasure putting together a fisherman's stew or chowders so quickly. The clams and mussels, though small, were clean and excellent. At that price per pound, I have 3 packs of each in my cart.
A sasso chicken, a pork shoulder for BoSaam. Bison burgers. Bones for a master stock. A smoked duck breast for a hot pot.
Some reviews are not so positive about communication if something goes wrong.
Misfits is no questions asked.
I have misfits on a weekly plan, so I either modify their suggestions, cancel, or get what they want.
I am considering cancelling. Since the first order, months ago and on weekly basics, I have to remove from their suggestions celery and brokoli every single week, and other stuff that varies a bit.
I am not sure why in the 21st century an automated generated cart from a company that have all my previous carts is not able to recognize what I do NOT like (and I have to reject and explicitly remove), and what I order every week...
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Never check the actual numbers, but I always go for LIDL to get cheese/dairy and few/no other stuff.
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Pheasant, just roasted, I couldn't mess much with it as I had other ~20 to pluck and clean.....
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1 minute ago, Tropicalsenior said:
I might be willing to eat haggis but I think I will pass on the ice cream.
send it to china!
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Birthday's dinner: lamb chops, potatoes and rochefort cheese.
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On 1/14/2023 at 1:34 PM, lemniscate said:
I signed up for a Misfits account. I still don't know if it will work for me, but there was a landing page explaining that due to Misfits acquiring Imperfect Foods that there will be more options and choices. I will stay turned to see if this turns into a service that will work for me. I've been using Amazon Fresh much more that I ever thought I would, but mostly to take advantage of good deals and coupons.
My last Amazon Fresh was late by 2 hours the other day, that was a first. It turns out the poor driver was delivering other Amazon items along with my groceries and her car was broken into! They took all the boxes but left the grocery bags. So my order showed up late but complete. Amazing. I guess thieves don't need groceries. I left a very large tip for her, because I didn't know what else I could do for the poor driver.
I just got my first order from Misfit
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2 hours ago, heidih said:
My ex used to think himself so macho when he ate a serving of my stepmothers Sultz/pig foot jello - cold. I don't like it but I also do not like various aspic preps. I've not cooked pig trotters, but am fond of cow's foot soup in the style of my first husband's late grandmother - Panamanian style. Back in the day the Smart and Final stores here catered to small businesses. Mini version of Costco for mom and pop restaurants. One item that always caught my eye was a huge jar of pickled pigs feet. I asked a customer buying the gallon? jar and he said they kept it on their bar top as a drinks accompaniment and he knew some mii mart (like 7-11) had them to sell per piece at check out.
I just got pork feet picked this afternoon, from an online store. Ill se how they are
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9 hours ago, heidih said:
Just sauteed? in?b The dippy 3 are?
first marinated in lemon juice and black pepper, then sauteed. The dips are fried garlic, mayo, and adobo from chiplote in adobo..
Next time will be in a taco with pico de gallo, avocado, and some adobo :).
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A couple of frog legs that were living in the freezer since Christmas,
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@liuzhou I thougth you got a 4-pack plus a different small tin.
BTW, nice surprise today for lunch, the eel pieces were pretty large and not really broken. Very different to what I was expecting.
[img]https://i.imgur.com/mp7j1RG.jpg[/img]
[img]https://i.imgur.com/4SqMTA7.jpg[/img]
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5 minutes ago, Tropicalsenior said:
It's interesting to see that so many have mentioned the way that our parents cooked liver. They sliced it so thin and then cooked it until it was hard and dry. My ex-mother-in-law was the worst. You could have taken the liver that she cooked and resoled your shoes. You would have only had to have done it once. I used to hate liver until I finally had it medium rare and it was a life changer.
Slice thin would have been great in my youth; sometimes I had steaks of liver, and that was, as you said, something to resoled mountain boots.
PS. Overcooking liver may have to be with the past when parasites like Trichinella, liver flukes or others that may live in or around livers were not as well checked as now, and people raised and killed pigs at home more often.
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So he is following the steps of Ferran Adria!
Surely this has to do with being highly creative. I am sure at some point they have to move forward. Like I always say, creative people are like lab rats, They need constant or regular environment enrichment or they became frustrated. At some point, even if they just open for a few months per year, it became boring to be in front of the same dishes and they need something else.
Best of luck for him, I am sure he does not need money so he will be doing what he really wants to!
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Great thread.
I won't pester it with comments to all the posts, but I would comment that you sometimes mentioned that some of the pork offal was not available in the west, i.e. when you lived in Scotland or moved to France. Most of what you show us is eaten (at least till very recent times) in Spain, some of the cooked dishes you showed could have been cocked by my old man
. Not sure why, but a key difference between Spain and other Western/European countries is our 7 centuries of Islamic history. After that period, the use of pork was exacerbated, it was a sign of "old christian", opposed to the "new" Christians, that were the few Jews and Muslims that converted to Christianity so they could remain in Spain, and still refused to eat pork.
Regarding the liver post (last one) I fully agree with you. The way pork/beef liver was traditionally (over)cooked by my parents was a crime against the product.
Liver, tripe and hearth are among my most regular offal at home, followed by tail, kidney and cheeks, from whatever animal I can get it from.
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10 hours ago, liuzhou said:
I came across this Spanish tuna in olive oil the other day. Anyone know anything about the brand or the product? The cans are a mere 80 g (less than half the size of most regular cans, but considerbly more expensive).
Any information gratefully received other than their own website. PR and marketing, I can live without.
One of the best known brands in Spain, and from those easily accessible from almost any supermarket, pretty good for its cost, in the top level.
Both products you got use a generic "atún"/Tuna, which is a generic term for the group of tuna fishes, but also it is used for Skipjack tuna in Spain, which is what you should have in the tins (just in case you came across other products labeled in both languages, the other main tuna species are referred as follows: "atun claro" = yellowfin, "atun rojo" = bluefin and "atun blanco" or "bonito del norte" = albacore).
This are the typical small cans that are used in Spain to toss it on salad, on an omelette, so, independently of the quality (I have not had it for many years, but I have had other products from them and they stand to their quality/price) , but often the product does not have the "integrity" that is shown in the labeling of the 4-pack cardboard.
Hope it helps
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red onion, king oyster, and duck eggs. The picture is not very good, but dinner was so good
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10 minutes ago, liuzhou said:
What??
Peanut butter is eaten around the world. It certainly isn't US only. The USA isn't even the top consumer!
My local stores in China all carry it as do stores in most SE Asian countries. It's eaten all over Europe, Africa and the Antipodes.I had to move to Norway to get my first Peanut butter in a local store shelve, and It was a really nice surprise (before, I though it was awful ha ha)
Nice thread, anyway, sorry for the smallish off topic.
I've seen during my early life eyes on broth/rich soups, from time to time, but never got interested on them (maybe one of the few offals I have not go into). There were not readily available but it was a matter of pre-order to the butcher. Other nice stuff like lamb brains, callos (tripe), trotters, liver or kidneys used to be available straight away, but not anymore.
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On 12/7/2022 at 11:18 AM, Kim Shook said:
I've always bought the sardines with skin and bones intact, but recently opened a tin that have been in my cupboard for almost a year (they were in my stocking last Christmas!). It was a tin of very cheap Bumble Bee skinless, boneless sardines. I was surprised at the delicate, subtle flavor and would definitely buy them again. I guess I like both now.
back to skin/bones, to my taste, the sardines needs to have them. Actually, The one I like most, are the large ones (2-3 sardines per tin), especially when there are some guts still on the belly and have been processed as a whole.
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16 hours ago, liuzhou said:
Pigeons for sale in Liuzhou market
In 2019, I visited Scotland where I grew up. As part of this nostalgia fest, I visited the castle in my hometown where I ran into some American tourists who were just coming out of the castle’s dovecot (in most of Scotland pronounced ‘doo kit' with the stress on the first syllable.)
17th Century Pigeon Loft or Dovecot in Scotland
Interior of dovecot with roosts for hundreds of birds
The father was explaining to his adult son and his wife that the pigeons were kept in order to carry messages. The way he described it was like it was like some sort of avian version of Facebook.
Unfortunately, he was completely wrong, but I ignored him. Later I ran into the son again and we got chatting. I explained that this was my hometown and felt obliged to point out that the pigeons were not a medieval social media conduit, but were in fact kept for food. Soon, his father and some others turned up and the son related to his father what I had said. He was livid at being contradicted and said that I was being ridiculous “No one eats pigeons” the idiot declared.
In fact, as I could have told him but didn’t, Columba livia domestica or pigeons were the first birds to be domesticated, some 10,000 years ago and they weren’t domesticated so that they could update your current social status. They were domesticated to be easier to catch to be eaten.
No doubt, this joker thought I was getting confused with squab, which look like pigeons. Because they are pigeons! At least in the USA, pigeons intended for the table, usually about one month old, are called ‘squab’, merely to disassociate them from the feral city pigeons, which in my view and that of many, are the disease ridden equivalent of flying rats. In the UK, pigeons are called pigeons, table or not, although the term ‘squab’ is known by some. I’m not aware of any duality of terms in the European languages, either, although diminutive suffixes may be added in the case of young birds.
Here in China, there is no differentiation between the table birds and other pigeons, either; they are all generally 鸽子 (gē zi) although it is possible to differentiate should you really need to: the young birds are 乳鸽 (rǔ gē, literally ‘milk pigeons’), a term rarely used. Both are sold in the markets and supermarkets, usually alive to ensure freshness. Not only the young are available. Old birds are also valued.
The birds’ offal is also sold separately in supermarkets, so pigeon livers are easily available and, by the way, make a great pâté, not that the Chinese do liver pâté. Gizzard, hearts, etc. can be sought out online. The hearts are a favourite, too
Pigeon Hearts
The French love pigeons, although there isn’t a great deal of meat on them. What there is, is in the mainly in breasts. The ancient Romans ate pigeons, with the Roman cookbook ascribed to Apicius recommending that they be served with a sweet and sour sauce. The Italians continue eating them until this day.
They are also eaten in Egypt and the Magreb countries of Northern Africa, especially Morocco and Algeria, in the form of بسطيلة, pastilla, the meat pie traditionally made with young pigeon, although often replaced by chicken today.
Pastilla - Image by drea , licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license
Several Asian countries besides China eat pigeon, too. Here, the birds themselves are usually roasted and served whole, but in domestic kitchens will normally be deep-fried as few homes have ovens.
Roast Pigeon in Cantonese restaurant in Liuzhou
Roast pigeons in my home
Old birds can be slow braised or are used to make stocks for the ever-popular pigeon soup. This is believed byTCM aficianados to be of medical benefit to those recovering from serious illnesses.
Old pigeon used for stock pot
When I was recently de-hospitalised, I was advised to eat pigeon soup and a friend sent me everything I needed (except the pigeons) for the recommended recipe. Luckily, I had a couple in the freezer.
Ingredients for medicianal (TCM) pigeon soup.
Medicinal (TCM) Pigeon Soup
India and Nepal both use pigeons in curries while Indonesia deep fries them with spices and serves them with rice wrapped in banana leaves.
And sorry Dad, but the United States eats pigeon too, though admittedly less than it once did. Most of the pigeons sold in the USA today are sold through the various Chinatowns, but they are also served at some upmarket restaurants. The decline in sales is however making it an expensive choice, which leads to further decline.
Everywhere the birds are eaten, the viscera, offal and giblets are used in the same ways as that of any other poultry.
In some places, including the UK and USA, pigeon can be thought of by some as distasteful because they see the dirty flying rats in the cities. But, commercially raised pigeon is often safer than other poultry as it harbours fewer pathogens. It also has the advantage of being safe to to eat anywhere between medium and well done.
Just don’t be trying to catch one when you’re next downtown of an evening.
There is a duality of terms in Spanish when it came to pigeons. We have the word paloma for pigeons/doves (some doves are called tortolas, like turtle dove, for example), and the word Pichón for the young pigeons (what is normally eaten). In fact, you normally only see pichón on restaurant menus, and more rarely, "paloma", normally referring to (hunted) woodpigeon.
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1 hour ago, Tropicalsenior said:
Very interesting, thank you. In Costa Rica, any part of the chicken that isn't meat is called menudos. That includes the head the feet and all the viscera. I'm not sure about other animals because I've just heard them called by the name of the individual organs. The word menudo has many meanings and of course the one that we know the most is the popular soup of Mexico. It was the favorite soup of my husband's and I used to make it all the time for him. It only passed my lips once and that was one time too many.
I would understand "menudos" by context. The word "menudillos" is something sometimes used, and referred, to chicken guts as you said. Could be the Spanish equivalent to giblets?
cheers
Secreto steak and other cuts of pork
in Cooking
Posted
This may be the best link, as it offer an English equivalent for the cuts depicted (I have no idea of accurate the English names may be,).
https://www.elespanol.com/cocinillas/recetas/carne/20190305/diferencias-secreto-lagarto-abanico-carrillera-solomillo-iberico/1001518898097_30.html
Have a nice day