[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 40 KB, 413x300, fogovivo_farrellF.jpg [View same] [iqdb] [saucenao] [google]
11083055 No.11083055 [Reply] [Original]

I went to one of those Brazilian all-you-can-eat places for dinner. £25 and I gorged on sirloin, fillet mignon, minted lamb, chicken hearts and all sorts of side dishes, with red wine.

Would definitely do again, I ate pounds of meat.

>> No.11083059

>>11083055
>pounds of meat
gay

>> No.11083068
File: 946 KB, 2016x1512, 20180713_151104-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
11083068

>>11083055
The churrascuria is where i first learnt about chicken hearts. Been making them at home ever since. All these hearts were less than $2. At a restaurant they could go for $7 USD per skewer

>> No.11083075

>>11083068
Interesting. What do they taste like? How did you prepare them?

>> No.11083083

>>11083055
So you went to viva Brazil?

>> No.11083084

>>11083075
chicken hearts actually have a kind of beefy taste

>> No.11083113
File: 412 KB, 2016x1512, 20171209_170025-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
11083113

>>11083075
>>11083084
This anon is correct. They are nothing like liver or other offal. Meatier taste. I season mine with a black peppercorn seasoning and grill over medium high heat for 2 - 3 minutes per side

>> No.11083284

>>11083055
I've been to one of these places. They're very good and the side foods are all just as good as the meats. Expensive, though.

>> No.11083295

>>11083055
>went to one of those Brazilian all-you-can-eat places for dinner.

They are okay, but half the time the meat being served is bottom barrel shit a days worth away for being trashed. They just load that fucking shit with a ton of seasoning so you don't know

>> No.11083307

I've been to one of those places. I knew it was coming up so I tried not to eat anything at all for a day before, but ended up cheating with a pack of skittles. Anyway, it was pretty fuckin great

>> No.11083393

>>11083295
>They just load that fucking shit with a ton of seasoning so you don't know

You must be going to some shitty churrascurias. I'm actually inclined to believe you've never even been to one because the whole point of churrascuria cooking is to not use a lot of seasoning. Basically just salt

>> No.11083480

>>11083068
Where did you buy the chicken hearts in the US?

I can't find odd meats in my town

>> No.11083581

>>11083059
>Vegan
Gay

>> No.11083649

>I ate pounds of meat.
you really take after your mom dont you

>> No.11083668
File: 119 KB, 780x1040, picanha.jpg [View same] [iqdb] [saucenao] [google]
11083668

>>11083055
Here's the thing about that sirloin: it's a nonstandard cut outside of South America or butcher shops catering to South American clients. It's called Picanha, and it is from sirloin, but they didn't trim the fat.
>https://en.wikipedia.org/wiki/Picanha
I am convinced this is the main reason why cuts of sirloin from Brazilian steakhouses are superior to the western version of the cut.

>> No.11083694

>>11083480
Any butcher or butcher's counter in a grocery store should be able to hook you up. They always have a hard time getting rid of the gizzards.

>> No.11083831
File: 1.63 MB, 2016x1512, 20170225_174655-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
11083831

>>11083480
The grocery stores in my area have them packaged and on the shelf with the rest of the chicken. I shop at HEB but I've also bought them at Walmart. I live in Texas

>> No.11083837

>>11083831
Are the artery bits gristly?

>> No.11083851
File: 1.09 MB, 2016x1512, 20171209_165539-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
11083851

>>11083837
Nope. People often say hearts are tough, but I've never found them to be very tough at all with this preparation. They can be a little rubbery, but definitely not gristly

>> No.11083908

>>11083851
Good to hear, in some animals they are pretty chewy.

>> No.11085547

>>11083668
>go to smaller churrasqueria
>speak Portuguese with the waiters, they're usually pretty surprised a wh*toid can speak with them
>they just keep bringing by picanha and house-made linguica, fresh off the fire, fat still sizzling

Very few things better than that rendered, crispy fat cap and tender, beefy meat.

>> No.11085581

>>11083851
a filipino friend cooked me a chicken and liver adobo with tons of cooked rice. definitely one of the best meal i ever had

>> No.11085610

>>11085547
Linguica is easily the best sausage in the world.