/ck/ - Food & Cooking

>>5438923
yeah, ahi poke is basically.. like very similar to tuna carpaccio.

Anyway.. what is this beef you're showing me? Is it cured beef? It looks like a mix between capricola/prosciutto and a dry aged beef.

Why are they slicing it so thin? Is it supposed to be eaten raw? If so, then its salted/spiced? I thought it was just raw.

>>5438914

I guess it's not really a food question, ill take it to
>>>/diy/638863
but you guys let me know if you have any ideas.

>>5438910
> Ever tried carpaccio made of dry aged beef?
can't say that I have.

I did make steak tar-tare from 14 day wet-aged Prime filet (costco prime filet...) and it was delicious. Reminded me of Ahi Poke.

I have 10 pounds of beef.. fat. I guess the only thing to do with it is reduce it to tallow.

Then what? I only need a jar for cooking... should I make candles or some shit? Soap?

Gimme ideas people.

>>5438892
Oh, don't I know it. I started out liking a filet mignon because it was the most tender. It was really good... like eating meat butter.

But then I tried a Porterhouse... that was like a bone-in filet mignon PLUS an extra steak. And soon I realized that while the NY strip side is less tender, it has more flavor.

That's when I decided I'd rather have a bone-in NY Strip then a boneless filet mignon.

Porterhouse remained my favorite until I was ready for the adventures in fat, flavor, and texture that is the Bone-in Ribeye steak.

I've tried prime rib, too. But A well-seared medium-rare (closer to rare) Bone-in USDA Prime RibEye steak... that's the best. (pic related one of mine)

Damn my camera was way cleaner before.

>>5438881
>>5438883
oh, right... its not lard. Lard is made from pig fat. It's Tallow. Stupid me. I'd rather put tallow on it then lard.

>>5438875
>http://www.delaet-vanhaver.com/entrecote-kaart
oooh... that looks fancy. Hercules! Hercules!

>>5438823
>>5438223
>>5438854

Okay, I don't think I'll have a problem making lard, lol. I asked the meat guy for some fat, and he gave me 10 pounds!! For free!

Anyone want a lard steak?

>>5438850
Nah im just going to lard it up. That's a better idea. I want to eat it too but.. that's like 20% of the roast, and the best part. I'll be kicking myself later.

OMW to carniceria, be right back.

>>5438823
I found a source for someone doing that... I'm a little less afraid to do it now.

>>5438823
> Why not cover it in lard?
iunno... i dont have any right now. I should go to the carniceria across the street and ask them to hook me up with some fat so I can render it.

> And if you cut it, won't the meat under that be exposed too?
no. If you look at the photo, you can see there is a thick coat of fat between the main "eye" and the spinalis... so It will be fine.

>>5438794
i dont mean the people i linked, i just mean /ck/ in general. help me decide.

>>5438200
>>5438223

Can you guys vote on whether I should cut off the spinalis? I'm almost certain it will be ruined if I age it the full amount of days. What I can do is cut like this (pic).

Then I'll have an 8 day aged spinalis steak, and I'll have a more protected ribeye to age.

>>5438554
The beef tastes like beef but beefier, more flavorful.

It would make great chili but that would be a waste of steak that you would pay like $70 bucks for at a fancy place. I'm barely going to cook this thing.

>>5438686
don't feed the troll...

>>5438294
> seriously reconsider your haughty attitude.
where did i show attitude? i mean you're probably right, i am haughty... but what exactly made you say that?

>>5438271
Hmm, so you think i should only age mine for 30? I was thinking of extending it to 40.

>>5438171
I know - personally I hate eggs haha. Id be pretty pissed if that was a surprise.

>>5438192
>>5438195

I have two options if I want to protect this muscle. I can either wrap it in cheesecloth, shielding it a tiny bit, or I can just cut it the fuck off and eat it.

Or I can do nothing and let it wither away into nothing

>>5438192
>>5438195
And what we're TRYING to achieve.. is not let that muscle wither away. This is what it's supposed to look like.

>>5438192
Since I have the 109A Export cut, there is no protection and my spinalis will look like this when it's done.

>>5438188

This is the Spinalis mussle. See, how there's a very thin layer of fat on the outside?
I believe now that my cut of ribeye was the 109A Export - which is the one least protected by fat.

>>5430876
Day 8. Looking good, but I see a problem. The Spinalis muscle is not protected enough by a fat cap. It will shrivel away and die and it is one of the tastiest pieces of beef on the cow.

>>5437248
thanks!
>>5437411
> If this thread 404s please make another one is is extremely interesting
well, alright! I'll make sure to. Lol. I was getting worried the one guy here was right:
>>5431809


>>5437315
the fridge wasn't even used for 3 years... it was already clean. I did air it out for a little, but it doesn't smell like a fridge. It doesnt have the fridge taste. I thought it was just from the Freon or whatever they use in there... fridge smell is actually from the dirty residues in the fridge?