Ok thanks, looks it’s Hudson Valley which is the only source it seems for foie gras. B

Canned sardines on the grill are great. I need to do it again. I saw a pizza place that was doing it with there wood ovens and f

Best canned sardines I’ve had are ones my old boss brought from Portugal, totally different quality. The ones I buy here are like 12-22 sardines per box while the ones she gave me where like 4 large sardines per can.

Sausage party at my place!




Also included the kebapi family recipe but not to be confused with the cepabi from the those sons of my bitches from across the street.







https://m.youtube.com/watch?v=52YOsjGINSc

Looks a lot like kafta/quofte which I’d imagine is the Lebanese version. It’s my favorite.

There’s variation of this from as far west as the balkans all the way to probably western China.

that's hilarious, recipe?

I miss that show, those two are hilarious

It’s one of those things without a real recipe. This time I put:

- 1lb ground beef,
- 1/2 lb ground lamb and
- 1/2 lb ground pork
Can play with proportions of this. Pork adds flavor but means you have to cook to a higher temp.

Dried or fresh herbs like thyme, sage etc, I have a ton of dried rosemary and thyme my wife brought back from France, used 3 tablespoons
- 3 tablespoons ground cumin, cumin is the most important ingredient
- 3 tablespoons salt
- 1+ tablespoons black pepper, I grounded a bunch into the mixing bowl
- 1 tablespoon garlic powder
- Lots of fresh garlic, I used about half a head
Minced onion or green onions I’d say half an onion, I used green onions and put in about half a bunch, could probably put more
-1-2 eggs, depends on bread
- 2 slices of bread wet either water or milk
- can sub sliced bread with bread crumbs, around 1/2 cup

Oh and than you mix it, don’t stir like those mother bitches across the street.

thx, I get pissed just thinking about those mother bitches

I made breads!

damn, their stuff is expensive!

a 2 pound 12.5 pound** pork belly is $100, I paid around $4/lb last time I bought

what's going on here? Are they doing something special that justify these prices?

** upon closer look I misread and its supposedly 12.5 lbs but one of the comments complained that what they received was only 8 lbs

Oops forgot I also add a teaspoon or less of cinnamon and a tablespoon or so of fish sauce or Worcestershire sauce.

Ha whenever I take pics of my food on the counter I’m conscious of keeping my feet out of it. I don’t want anyone to see my pink nail polish.

The foie gras is priced about right. My wife thought it was priced high. Looked at pricing for similar quality in France and it’s about 80 euros. When you consider normal exchange rate and the price to ship and import from France the foie gras is at good price.

I've been using either Tres Agaves or Espolon reposado for margs for years now; $30-$35 a bottle and both very solid. Pretty much anything above well tequila is going to be fine as long as you've got fresh limes and a little agave syrup though.

have you ever bought anything else there?

That dartagnan sure that Amoeba mentioned or Hudson Valley direct? I’ve never done either but reconsidering. Some great products on that site.

D’Artagnan, trying to figure out if its worth the $$

How is Hudson Valley (never heard of them)?

I believe Malice’s Attorney also purchased foie gras from them and spoke highly. The quality looks good in the pictures.

Thank you for posting that marinade. Did it with pork shoulder steaks and was amazing. I'll be stuck on that marinade for quite awhile!

I have to order ribs special from my local butcher. Normally the ribs are just cut like in 2 inch wide strips Asian style. When I get them it's like the whole damn rib cage or something so it's a lot of trimming the small end bones off, the chunks of cartilage, etc... End up with quite a lot of trim (rib tips would be a euphemism).

So throw some dry rub on them and give them a smoke for 2hrs or so, grind up a chili powder and into a dutch oven for 2 or 3hrs.

Pro: Taste and you don't need to brown the meat 1st. I really have a lack of patience to properly brown meat.

Con: Can fish out the big bones pretty easy but there are little bits of cartilage that will come in your bowl of chili. No way around it.

^Awesome I usually use the trimmings from the ribs to grill on the hot side of grill and eat while the racks are smoking. Will try the chili method you suggested instead.

I get mine from Hudson valley and it’s excellent. They run free shipping and 10% off offers pretty regularly so it’s worth signing up for their email list. In fact I think they are running it right now.

Ribs:


Forgot to take a money shot

Sweet, I like those baskets.