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Thread of What You've Eaten, Cooked and/or Drunk Lately

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ExpatAkronite said:
My tip would be get the pork from a butcher who understands what you're making. The year before I made those 2 porchettas for a staff party we had a Jamon Iberico. Outrageously expensive (and only available in the US in the last 10 years) but flat out the best ham in the world.
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Yeah. I didn't have a guy like that back then.
 
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AKAK said:
Yeah. I didn't have a guy like that back then.
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Sad that the US (mostly) lost a couple generations of skilled butchers for supermarket convenience. It has been interesting watching people start all over again--sometimes winging it, sometimes training in Europe. It's out of passion though and I'm not sure if that will pass down to another generation. Hopefully it will.
 
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ExpatAkronite said:
My tip would be get the pork from a butcher who understands what you're making. The year before I made those 2 porchettas for a staff party we had a Jamon Iberico. Outrageously expensive (and only available in the US in the last 10 years) but flat out the best ham in the world.
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I used to spend a couple of weeks a year in Madrid and Northern Spain. There is no other cured meat in the world that comes close to pata negra jamon.
 
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ExpatAkronite said:
Sad that the US (mostly) lost a couple generations of skilled butchers for supermarket convenience. It has been interesting watching people start all over again--sometimes winging it, sometimes training in Europe. It's out of passion though and I'm not sure if that will pass down to another generation. Hopefully it will.
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Both places i could go are multigenerational businesses. One survived a long time on deer processing. They're different kinds of places. One is just a market. The other is a redneck charcuterie. The hipsters have found it now... Good for them. I guess.
 
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ORD_Buckeye said:
I used to spend a couple of weeks a year in Madrid and Northern Spain. There is no other cured meat in the world that comes close to pata negra jamon.
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Not sure if you're agreeing or disagreeing. Pata negra is a broader term for Iberico. Technically, the highest grade is Iberico de bellota. Kind of splitting hairs when your're talking about $300-500 hams. My daughter went to school in Madrid for a year. Like to think it is how I fed her (of course she's freaking gone vegetarian now). All this is making me hungry.
 
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ExpatAkronite said:
Not sure if you're agreeing or disagreeing. Pata negra is a broader term for Iberico. Technically, the highest grade is Iberico de bellota. Kind of splitting hairs when your're talking about $300-500 hams. My daughter went to school in Madrid for a year. Like to think it is how I fed her (of course she's freaking gone vegetarian now). All this is making me hungry.
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He's agreeing. You're a bad parent. I'm hungry too.
 
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AKAK said:
Both places i could go are multigenerational businesses. One survived a long time on deer processing. They're different kinds of places. One is just a market. The other is a redneck charcuterie. The hipsters have found it now... Good for them. I guess.
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For all the shit they get I think the hipsters are doing more to save artisanal food than anyone else. Know of a quite a few "butchers" (meat cutters) that got by processing game. Mostly, they lost whatever ethnic identity they had and at best made jerky and smoked sausage--redneck charcuterie. A lot of knowledge was lost when those multi-generational shops quit making their ethnic specialties. For decades Americans threw out force meats. Now we're paying top dollar for them. That's not sustainable. Hopefully there's a happy balance somewhere.
 
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ExpatAkronite said:
Fuck yeah! Set a goose or a duck in front of a bowl of grain (maybe even give them a glass of wine first, if you want to be humane) and they'll gorge themselves in no time. Don't need to force [Zeke]. Way better than feedlots for cattle.
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Next you'll tell me veal wants to run free. Fake news.
 
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ExpatAkronite said:
Dude, even on a factory farm they're still on pasture sucking teat. (What happens after is a cause for concern). Thought about raising rabbits once. Wasn't sure how to tell my daughter the ragu di coniglio was "bunny". Fucking millennials.
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Luckily my dog would kill anything I could raise. Thus, I am at an impasse.
 
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