/ck/ - Food & Cooking

Gizzard my nizzard'.

Most people fuck it up by not cleaning it, and don't cook it long enough to make it tender. But it's cheap, nutritious, and delicious.

>>10414162
They're rather expensive at my local grocery. I'd rather just buy a more economical cut for braising. With that said, I have tried Jamie Oliver's ox tail pasta recipe. Except I browned it in my copper pot instead of in the oven.
https://youtu.be/qOIHZpKyzMs

>>10414205
I love ox tail also, and like you I find it's stupid expensive for something that is mostly bone. It easilly makes the most heavenly stock. I'm with you, I get some cheap round roast chunks, flour them up, and brown them in my dutch oven, then use bone broth to supplement for my stews. Works out pretty good.

>>10414209
Ah. You're a meat flour-er? I prefer to salt and pepper the meat, brown it, remove from pan, throw in my mirepoix, and once they've had the chance to sweat, add my flour to those to cook off the starch. I find that by browning the flour-less meat it helps me to get a better sear.

>ITT: middle class americans buy trivial food and act like they discovered rare hidden gems

>>10414228
It depends on whether or not I want a thick gravy like stew or not. If I'm making it soupy, I forgo the flour, brown the meat, and just bake bread instead. I haven't noticed a difference in flouring the meat or adding flour later.

>>10414173
Some nigger brought fried gizzards into work with him one day. They were pretty good with enough hot sauce on them.

>>10414162
>oxtail
>underrated
if it was underrated it wouldn't be so expensive

Does anyone have recipe for an oven roasted beef shank? I want the whole shank to serve to my girlfriend's parents. I want a Walla!!! moment when I bring a big hunk of meat on the bone to the table.

>>10414266
Maybe do what I do with lamb and make small insertions into the meat to stuff it with shavings of garlic, before coating the exterior with crushed juniper, caraway, and salt.

There's more to it than that but I don't want you to fuck up your shank.

>>10414162
>>10414173
Oxtail and gizzard are both very good
I also like beef tongue a lot.
Pork neck is fatty and flavourful, but with a nice firm texture
Chicken knuckle is nice when deep fried. It's the soft part inside the joint between the thigh and drumstick

>>10414349
Made tongue and roast beef for my family once because several of them are picky fuckers.

Two of the picky ones didn't pay attention when I told them which was which, ate the some tongue, said it was the best beef ever, then got super mad and didn't eat anything until the following evening.

I hate what Boomers did to food culture in the US. There's a lot of Americans that seem to think anything they haven't been eating since they were 5 is poisonous.

Theres a stigma against tongue in the US for some reason but its the greatest shit. Making tacos with it is fucking godly.

LE BACON!!

>>10414367
>>10414397
Sucks, but it's their loss

>>10414162
Fuckin' love me some ox tail. Braised all day in my big cast iron pot I inherited from my grandmother. You can use an osso buco recipe for it.
Used to get a few pieces for free when I went to the butcher's but I moved recently and now I have to get to know a new guy.
Meanwhile I'm paying for my ox tail and it's not as cheap as I remember. I asked about it and there just appears to be more demand for it now. Hrm!

At least chickenhearts are still affordable here. Love those fried or grilled. Fry up a handful of them and add them to ramen or stews or whatever. Or skewer them and grill them in Summer with some mushrooms.

>>10414367
>>10414397
Tongue is great. I don't understand these people who think tongue or heart or liver is somehow nastier than muscle. I agree with >>10414427

>>10414162
>staple
Just jumble me, but don't make anything a staple. Fuck me but I'd try oxtails, maybe I'm a goofball but vary stuff for your family. You're not just cooking for yourself when you have a family, you have to think of others.

I just come across as stupid don't I?

>>10414162
>obscure
>oxtail
What would Reverend say if he found out that you were eating the devil parts?

>>10414162
>obscure
>oxtail
What would Reverend say if he found out that you were eating the devil parts?

>>10414453
>namefagging

>>10414209

>bone broth

It's called STOCK you hipster faggot

>>10414817
No, stock is that stuff that comes in boxes, just like beer is bud light unless you say CRAFT BEER.

Why are eurocucks so obsessed?

>>10414247

Not him but i can never get the meat to sear properly if i flour it first

>>10414453

Organ meat is fucking nasty. Stuff like the heart or tongue are just muscle tissue but getting into stuff like the kidney or liver, which are full of shit being filtered out of the body, is just gross.

>>10414820

I unironically can't tell what angle this post is going with.

>>10414162
Oxtail is so good, but I can rarely find it for a reasonable price.

>>10414367
>picky eaters
My family is the same. I make some mean skewered chicken hearts, pretty damn good liver pate and for a white guy awesome tongue tacos, but they won't touch any of them, because they're not conventional cuts of meat.

For me, it's beef tongue. Slow cooked and finished with a madeira sauce or just over noodles in a demi glaze with some fresh herbs hnnnngggggg.

>>10414462
You have a point, but when I say staple, I mean a dish that if very likely repeat a like 10-15 times a year. We all have favorite dishes our mom makes because she made it for us enough to be remembered.

>>10414833
Stop thinking about it and just enjoy true decadence, autist

>>10414205
>>>10414162 (OP)
>They're rather expensive at my local grocery.
Agreed. Stupid expensive, as another anon said. They're popular with Jamaicans and other Caribbean folk, so are priced based on demand, I suppose. They're more expensive than short ribs, even.

Oxtails are a soul/southern food item too, braised and smothered, and served with greens or simmered beans.

>>10414162
noone wants to put in the work with hanger steaks but it makes great meals

>>10414266
>Walla!!! moment

>>10414162
this shit is so good its not even funny. best cut of meat you can get your hand on

OP here, everyone here is saying it's expensive, but I got 2 cuts (I'd guess like 1.5lbs) for like $11 and made a good bit of stew from it. Is this really breaking your banks? I mean stew stretches a long way, senpaitachi.

>>10415714

I can make an entire stew for $5 richfag

Pork belly

>>10414209
>>10415428
frankly, the price makes sense to me. The cow only has one tail and it's only so big. The cheapness in the past came from it being garbage, but now that people want it it's technically one of the rarest cuts of meat

>>10416534
>>10415714
Every time I set out to make a frugal stew I blow a fuck ton of money on it
>$23 for a heap of the worst cut of meat from a cow that was sent to the finest montessori schools
>$6 for a bottle of shitty wine
>$3 for some fresh thyme
>$5 for the celery, onions, garlic,and carrots
>$17 for no-antibiotics bacon from purebred mangalitsa hogs
>$9 for mushrooms
But it's the thought that counts

>>10415605
Serious? I find them one of the easiest to cook to temp. When we put them on at work I’m always fucking thrilled to cook them.

They can be a bitch to clean from the primal but our supplier gets pre portioned ones for the same price :+)

>>10414162
B E N I S
E
N
I
S

>>10414397
It's kind of blessing though because it would probably be like $20/lb if it was popular.

>>10414162
Can someone explain to me why oxtail is fucking 7 dollars a pound

>>10417237
Unfortunately it's still like 8USD a lb around here, and once you blanch and shock it to remove the membrane? you've lost enough that it's more like 10 USD a lb. I'd have to do it again with a scale to run a cost analysis on that. After you braise the fuck out of it, it's magical, but you have far less meat than you started with. So it's superior to roast beef IMHO, but you're getting less meat for your dollar than a great ribeye (if you actually look at the cuts).

I know you don't want ribeye every day though.

>>10416546

maybe don't shop like a fucking faggot then

>>10417251
Pho, Bun Bo Hue, Oxtail Bourgogne, Curried Oxtail, etc.

>>10414162
The Bavette

>oxtail
>expensive
I'd have to check my local butcher to confirm that, but seeing how I dont live in the US and good meat is cheaper where I live I guess there is no fair way to compare

>>10417267
>being homophobic
>2018
Oh wait it's 2018 homophobia is all the rage again
Carry on, have a sandwich and bash a gay

best bang for the buck at the supermarket is still and always pork shoulder

>>10414162
>ox tail
>obscure
>underrated

shit's one of the more expensive cuts and it's at every market in victoria. Get out of your redneck town every once in awhile

>>10417251
hipsters

>>10414811
Nice contribution to the discussion, faggot.

>>10414833
To each his own. A lot of that shit the liver processes originates from then muscles.
If you eat sausages in natural casing you're eating intestine.
Many sausages, luncheon meats etc. contain ground up organs.
I think you'd like organ meats if you gave them a fair chance and they were cooked properly. I grew up absolutely hating liver and only something like my late twenties decided to give it another chance. Turns out it's delicious but my father was overcooking and ruining it.
Even if you don't like fried liverslices you'd probably enjoy a little of it mixed in when making sausages or meatloaf.
Kidney has a taste of its own and I can see how some people would genuinely not like it but I do. And no, it doesn't reek and taste of piss. Especially if you soak it in water in the fridge overnight before using it.
Kidney's do act as actual filters but they mostly filter sugars, minerals, and urea. When you break it down and take a close look it's really not very nasty at all, and like I said; natural sausage casings are made from intestines. That doesn't stop me from using them.

I think you should give the organs a try before condemning them.

>>10418451
This post says absolutely nothing.
There was no reason to make it.

>>10420295

>>10420155
>pretending anyone of relevence lives in austria
pft

>>10415628
fuck off newfag

>>10418460
>muh current years
and homos really wonder why nothing changed?

>>10414162
I use oxtail to make beef stock.

Beef cheek stew.

>>10414162
korean ox-tail soup is p gud and simple

>>10418460

homosexual spotted, enjoy your rectal cancer

>>10420295
Well I read your post and I agree with you, but I loved offal since my teens.

>>10414162
Meatcucks are tbe worst. It's just heartless to eat animals and butchering them because of so said 'delicacies' of meat cuts.

>>10423104
i don't understand. how does this make someone heartless? meat is delicious.

For me, it's pork knuckle. Cheap cut with a distinct flavor.

>>10414173
>Gizzard my nizzard'
Ah, I see you are a man of true patrician tastes.

pork cheek is nice

>>10423302
i too enjoy fried chicken flavored bubble gum.

>>10414173
fuck off, gizards suck

>>10416541
I never thought of it that way....You;re not wrong

>>10417267

How do you shop like a faggot? Do you suck on every cucumber and carrot you walk past while swinging your hips?

>>10420149
YES
>>10423144
ALSO YES

>>10423168
Used to do a lot of traveling around the south in the USA, you used to see pickled pigs feet in big jars at some of the service stations. Never tried it, but it sure looked gross.

>>10423843
Yes
And also buy the most expensive and newage-adjective-full groceries from organic hipster shops

>>10423104
If you went vegan for your health then good on you mate, but if you went vegan because you're a massive faggot and enjoy your low levels on testosterone and deny your primal nature, get the fuck out of my board.

>>10417251
Basic supply and demand. If you live in burgerland us Texans and the South in general eat the fuck out of oxtail. Had no idea what it was living in mass but down here it's fucking everywhere

>>10414162

Not sure what is in English but lengua is the fucking shit

>>10424814
tongue

>>10424822
Thank

beef tongue is way underrated in whiteyworld where I am. We went on vacation with some in-laws down to mexico and I had some lengua and it was the most tender and delicious meat I had ever tasted, but I asked my family if any of them wanted to try any and they were like y u c c y

>>10424827
Is shit if cook wrong, very chewy, you have to skin remove

flatiron steak. sort of obscure. its just very good.