This is all true. One thing I also like to do is insert a raisin into the center of each meatball.

found a carton of heavy cream in the back of the fridge, expired for 3 weeks. shook it into the tastiest cultured butter w/ maldon. got a pretty good workout and upgraded my breakfast

They've now put out a similar video breaking down a side of pig:
https://www.youtube.com/watch?v=JtnsZ2JaKso

thanks for that...very educational and i enjoy watching someone obviously very skilled and knowledgeable at their craft explain what they do.

Just watched the beef one, fascinating. I don't know anything about butchering (minus salt bae), is this some standardized technique that everyone does the same way or there a lot of differences in technique from butcher to butcher?

It's supposed to be mostly a regional thing. Most butchers in one area (country?), would produce very similar end cuts, so the way they get there will also be similar. However, compare a U.S. butcher with a European butcher and you will see huge differences.

And within Euroland it varies country to country too.

yep

Damn! I always have expired cream in my fridge and I always throw it away. How long expired can you get away with?

There are recipes all over the internet about spiking heavy cream with yogurt or buttermilk if you don't want to wait. There are a lot of other options for expired cream too including creme fraiche and sour cream, but butter is the most rewarding as it's hard to get good cultured butter. Not sure how long you can go, probably a while, but just check the inside of the carton after you dump the cream out. Sometimes you see mold along the seam of the carton where there's some texture to anchor to, and you don't want to use that.

In my case the cream was super thick / near solid for about an inch, and then pretty fresh still underneath. After about 3 minutes of shaking in a mason jar w/ a clothes pin we had tangy sour cream, kept going until it was fully whipped, then solid, then separated into butter and buttermilk. For longevity I washed the butter, then dried, and added about 1 tsp of maldon for the 3/4 pint of cream. If you are going to use all the butter right away or prefer a softer texture you don't need to fully wash it.

good pernt, creme fraiche is great

Also, thanks for posting the pig butchering video, love that **** for some reason

poached salmon

The correct amount of sugar in cornbread is 0.000000000 grams. Not one ****ing grain. This is neither negotiable nor debatable.

I like sugar in my cornbread and beans in my chili. I draw the line at ketchup on a hotdog and instant grits.

Makes me wonder how many absolute food rules there are. I'm guessing most are from the south.

Off the top of my head:

--Always mustard, never ketchup on hot dogs or sausages (Midwest).
-- Never toast a properly made, fresh bagel; only acceptable varieties are plain, salt, onion, garlic, sesame, poppy, everything, and maybe pumpernickel or cinnamon raisin (NYC)
-- Pizza -- thin crust, folded when eaten (NYC and elsewhere); deep dish mess (Chicago and elsewhere in the midwest)
-- Barbecue -- vinegar or mustard-based sauce, never tomato (Southeast); tomato-based sauce (Texas and Missouri)
-- Chili -- no beans (Texas)
-- Cornbread -- no sugar (South, although I just learned that there is a skew by race on the question of whether cornbread should have sugar)
-- Greens -- almost always cooked with some type of pork (not mandatory in the deep South, but highly recommended).
-- Tacos -- No lettuce or tomato (anywhere where people who grew up in Mexico are making or eating tacos)

I would not be surprised if there some rules about:

--Crab and crab cakes (Baltimore area)
-- Chowder (New England)
-- Different types of pies (everywhere)

No cheese with seafood

Filet o fish though.

tuna melt though

Crab Rangoon tho

Off the top of my head I can't think of any food absolutes that don't suck.

Except for cheesecake and mac n cheese always being baked rather than chilled. That one doesn't even merit discussion!!

No raisins in curry.

tbh, the exceptions people floated to no fish + cheese just prove the point as far as I'm concerned. I've never had Crab Rangoon, which is an American thing and not on menus here, but it sounds awful.

My mind is blown in regard to cheese and seafood, had never realized how rare that combo is. That being said Trader Joe's saucy scallops + some orzo is a five star frozen dinner.

Shrimp and cheesy grits
Shrimp in fettuccine alfredo
Parmesan crusted_____________
Philadelphia rolls

Cheddar specifically is pretty rare with seafood, but Parmesan and cream cheese are pretty common.

I make a chicken curry and its fantastic with raisins but they're not in the sauce so they don't get slimy, they're just toppers along with bacon, coconut, chives, mandarin oranges, its really good:



I guess my taste buds are ****ed up because I like sugar in my corn bread and I like Crab Rangoons as well

Lobster mac n cheese