I didn't want to bury this in one of your threads. I just wanted to thank you again for recommending Wild Fork Foods. If you recall, it was first about buying sweetbreads, but it's turned into a whole lot more.
Recently, I've been trying cuts that I've never tried before, such as Picanha (which I'd never had outside of a Brazilian BBQ restaurant}, Tri-tip, and Flap meat. They're all great on the grill. Also, I'd been very disappointed trying to buy beef ribs online. Seemed like it was always a lot of bone, very little meat. Not the case at Wild Fork, where you can get a whole rib plate that'll give you a "Flintstone" vibe, lol.
Add to that they're use of the Roadie service for deliveries and it makes things a whole lot easier. Much more dependable than FedEx or UPS.
Now, if I can only get you to give tripe another try...
He claims the place is great and feels like he is getting his money's worth. He won't buy meat from any other store.
I'm looking forward to trying the place
I used to use Omaha Steaks, but was always unimpressed when I ate their food. I don't think Omaha is as bad as some people say, but definitely nothing special.
Wild Fork has many better options and better quality. Though I think they are more expensive now.
I've looked. Mine doesn't carry them, but it's one of the smaller stores and their selection isn't as great as most others. Hell, it only took them about 20 years to start carrying skirt steaks, and they tend to go quickly.
Eric, my Costco, when they have them, I think sells prime brisket packers for $3.29pp. Less than they charge for choice flats. There's more fat waste on the packers, but still a really good deal.
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And they are really meaty (and good quality). Might be worth a look at your Costco.
I've looked. Mine doesn't carry them, but it's one of the smaller stores
I haven't noticed them at my Costco, either. I did get them once from my Safeway, but they didn't come out great. I probably undercooked them.
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not sure there's a better deal out there than their prime brisket at $5/lb.
Eric, my Costco, when they have them, I think sells prime brisket packers for $3.29pp. Less than they charge for choice flats. There's more fat waste on the packers, but still a really good deal.
how often does yours have them? i dont usually do our costco runs bc we try to avoid the weekends but ive heard it's not too frequent.
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In comment 16125042 Eric on Li said:
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not sure there's a better deal out there than their prime brisket at $5/lb.
Eric, my Costco, when they have them, I think sells prime brisket packers for $3.29pp. Less than they charge for choice flats. There's more fat waste on the packers, but still a really good deal.
how often does yours have them? i dont usually do our costco runs bc we try to avoid the weekends but ive heard it's not too frequent.
I don't look for them that often, but I get them a few times a year, so it's fairly common
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not sure there's a better deal out there than their prime brisket at $5/lb.
Eric, my Costco, when they have them, I think sells prime brisket packers for $3.29pp. Less than they charge for choice flats. There's more fat waste on the packers, but still a really good deal.
I think the whole packer is less than the flat everywhere - for what you said the fat in the point.
But I will say after buying the packer this weekend, I don't think I'd ever just buy a flat again.
The burnt ends I made with the point were absolutely incredible. I could see just making burnt ends. I had never made brisket burnt ends. I did make pork belly burnt ends (what I call bacon bombs) and they were incredible, but these brisket burnt ends were just next level good.
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In comment 16125042 Eric on Li said:
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not sure there's a better deal out there than their prime brisket at $5/lb.
Eric, my Costco, when they have them, I think sells prime brisket packers for $3.29pp. Less than they charge for choice flats. There's more fat waste on the packers, but still a really good deal.
I think the whole packer is less than the flat everywhere - for what you said the fat in the point.
But I will say after buying the packer this weekend, I don't think I'd ever just buy a flat again.
The burnt ends I made with the point were absolutely incredible. I could see just making burnt ends. I had never made brisket burnt ends. I did make pork belly burnt ends (what I call bacon bombs) and they were incredible, but these brisket burnt ends were just next level good.
yeah, I'll do burnt ends with the point also. I've also done "poor man's" burnt ends with chuck. The next brisket I smoke, tho, I'm going to do a packer, untrimmed.
tripe makes a great stew in the winter. softens up nicely and adds a great hearty flavor. I never made it, but Nino's in Darien has on the menu almost year round.
These threads are the glue of the NFT board. Don't tell PaulN about them :-)
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what you like about tripe. I shy away from things with a slimy or gelatinous taste, as a disclosure. Is it something that gets hidden in a recipe or something that stands out?
tripe makes a great stew in the winter. softens up nicely and adds a great hearty flavor. I never made it, but Nino's in Darien has on the menu almost year round.
These threads are the glue of the NFT board. Don't tell PaulN about them :-)
Thanks, Victor. You've got me wondering, tho. Did I unknowingly steal food threads from PaulN?
hey, it's all good. Not everybody has the time that I do now.
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In comment 16125192 Bill in UT said:
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what you like about tripe. I shy away from things with a slimy or gelatinous taste, as a disclosure. Is it something that gets hidden in a recipe or something that stands out?
tripe makes a great stew in the winter. softens up nicely and adds a great hearty flavor. I never made it, but Nino's in Darien has on the menu almost year round.
These threads are the glue of the NFT board. Don't tell PaulN about them :-)
Thanks, Victor. You've got me wondering, tho. Did I unknowingly steal food threads from PaulN?
LOL no. I was referring to his really nasty response on the Holsten's/Soprano's thread
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In comment 16125207 Victor in CT said:
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In comment 16125192 Bill in UT said:
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what you like about tripe. I shy away from things with a slimy or gelatinous taste, as a disclosure. Is it something that gets hidden in a recipe or something that stands out?
tripe makes a great stew in the winter. softens up nicely and adds a great hearty flavor. I never made it, but Nino's in Darien has on the menu almost year round.
These threads are the glue of the NFT board. Don't tell PaulN about them :-)
Thanks, Victor. You've got me wondering, tho. Did I unknowingly steal food threads from PaulN?
LOL no. I was referring to his really nasty response on the Holsten's/Soprano's thread
I'll have to take a look
LOL no. I was referring to his really nasty response on the Holsten's/Soprano's thread
I'll have to take a look
oh, ok. :)
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LOL no. I was referring to his really nasty response on the Holsten's/Soprano's thread
I'll have to take a look
oh, ok. :)
yeah
Bill, I was only busting your (veal) chops because I know you don't like it. For me, you know it might be a nostalgia thing. I grew up eating it. Campbell's Pepper Pot soup was my favorite, and it's got tripe in it. My Grandmother used to make a stew with tripe, peppers, and potatoes. The first time I ever had menudo, it reminded me of Nonna, lol.
Now I make it much like Victor said, in a stew, but I use equal amounts of tripe and beef heart. It's one of the few things where I'll break from strict carnivore, because I like it with onions, mushrooms, baby bok choy, and Serrano chilies.
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what you like about tripe. I shy away from things with a slimy or gelatinous taste, as a disclosure. Is it something that gets hidden in a recipe or something that stands out?
Bill, I was only busting your (veal) chops because I know you don't like it. For me, you know it might be a nostalgia thing. I grew up eating it. Campbell's Pepper Pot soup was my favorite, and it's got tripe in it. My Grandmother used to make a stew with tripe, peppers, and potatoes. The first time I ever had menudo, it reminded me of Nonna, lol.
Now I make it much like Victor said, in a stew, but I use equal amounts of tripe and beef heart. It's one of the few things where I'll break from strict carnivore, because I like it with onions, mushrooms, baby bok choy, and Serrano chilies.
I've only had it once, in pepper pot soup, at a dinner show in Vegas. That was just over 50 years ago. I honestly don't remember what I didn't like about it, the taste or the fact that I was "tricked" into eating it. I also have never intentionally eaten heart (or kidney or brain) but I'm sure I've had some mixed into deli meats or chorizo. So your recipe would be a challenge for me, but I won't say "never". I'm pretty much a liver, tongue and sweetbreads guy
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In comment 16125192 Bill in UT said:
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what you like about tripe. I shy away from things with a slimy or gelatinous taste, as a disclosure. Is it something that gets hidden in a recipe or something that stands out?
Bill, I was only busting your (veal) chops because I know you don't like it. For me, you know it might be a nostalgia thing. I grew up eating it. Campbell's Pepper Pot soup was my favorite, and it's got tripe in it. My Grandmother used to make a stew with tripe, peppers, and potatoes. The first time I ever had menudo, it reminded me of Nonna, lol.
Now I make it much like Victor said, in a stew, but I use equal amounts of tripe and beef heart. It's one of the few things where I'll break from strict carnivore, because I like it with onions, mushrooms, baby bok choy, and Serrano chilies.
I've only had it once, in pepper pot soup, at a dinner show in Vegas. That was just over 50 years ago. I honestly don't remember what I didn't like about it, the taste or the fact that I was "tricked" into eating it. I also have never intentionally eaten heart (or kidney or brain) but I'm sure I've had some mixed into deli meats or chorizo. So your recipe would be a challenge for me, but I won't say "never". I'm pretty much a liver, tongue and sweetbreads guy
Take your favorite beef stew recipe (or braised short ribs, or pot roast, something like that), and substitute beef heart for whatever meat you would usually use. I find that works really well. I've seen recipes where people just cut it up and fry it, but when I tried that it came out kind of rubbery. Braising it made it super tender. No surprise, it tastes just like beef.
The texture of tripe can be off-putting. My older sister won't go near it, and she grew up eating it just like I did. Go figure. I wouldn't say it's slimy, but it is gelatinous. As for the flavor, to me it takes on whatever you cook it with.
Take your favorite beef stew recipe (or braised short ribs, or pot roast, something like that), and substitute beef heart for whatever meat you would usually use. I find that works really well. I've seen recipes where people just cut it up and fry it, but when I tried that it came out kind of rubbery. Braising it made it super tender. No surprise, it tastes just like beef.
The texture of tripe can be off-putting. My older sister won't go near it, and she grew up eating it just like I did. Go figure. I wouldn't say it's slimy, but it is gelatinous. As for the flavor, to me it takes on whatever you cook it with.
Thanks, that's what I was looking for