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 Do you eat the,,,, 
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Location: bellingham
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Real Name: Mark
Grew up in Kentucky, not poor, but not rich.

Mom saved bacon grease to fry stuff in.
Ate just about every freshwater fish known to man, except gar, carp and buffalo.
Critters? Sure. Squirrel, rabbit, raccoon, groundhog, deer, not 'possum though
Fresh picked field greens, what most people called weeds.
Bread pudding, always made with stale bread.
Cook up a large post of dried beans, they always got a ham hock in the pot.
Mustard greens, turnup greens, just about any green top of a root vegatable.


Sun Jun 26, 2022 2:32 am
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Location: Redmond/Bellevue/Kirkland
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Old Growth wrote:
Ill start out with FAT. Do you eat the fat on a steak or the fat on a strip of bacon?


All fat on bacon. On a steak I'll eat fat that's been hard seared, and some from the inside, but I'll leave it if I find it excessive or a weird texture. I'll also trim a chunk of fat from a steak to slice up and have a little with the leaner parts if I want.

JohnMBrowning wrote:
I pulled the skin off the smoked chicken breast that I pulled out of the freezer - I leave it on, but it always sucks since I just make sammys out of the breast and the skin is just too rubbery and chewy.... But I took that skin and put it in a pan and threw it in the toaster oven..... I wanted the fat. Rendered it out and it left a nice 'chicken rind' and I gathered the fat to be used elsewhere. Now I've got a jar of bacon and beef and chicken fat in the fridge..... I have to label them. I'm going to make Yorkshire Puddings/popovers with that ALL that shit! And they all make awesome eggs! My Mom would be proud if she didn't believe all the 'fat is bad' shit now in her old age -- thats how she raised us..

Hell ya for fat and skin when its cooked right!!!!! It sucks when its not. And its never better than the first time --- it only gets worse and you risk drying out/over cooking anything its on. Still trying to master it on the WSM - but have got it down elsewhere.


I have so many different fats. Some smoked, some not. The rendered skins are like chicken cracklins, and great for testing a spice rub to see if you want it on chicken later. Also, a reward for taking the time to render the skins.

jukk0u wrote:
How about the Pope's nose on a turkey's butt?

And the giblets? All but the liver goes in my gravy, along with the neck meat.


Giblets (sometimes including liver), neck and spine go in to my gravy, or into the pressure cooker to make stock. Pope's nose goes into the pen to render to get the fat for making the roux for the gravy.

jukk0u wrote:
Beef tongue? Sure, but I was never big on organ meat or sweet bread.


Love it all.

Old Growth wrote:
OK, How about EGGS???

I make bacon and eggs every morning. Fried over easy, yokes runny. Bacon soft n greasy and fried sour dough toast to mop up every last drop of that yummy yellow gravy!


Fucking love eggs. Poached eggs are great, if you can do them right:

Here's poached chicken eggs on top of homemade bacon that's crisp on the outside but tender on the inside, on top of some cornbread that I toasted in the rendered bacon fat.
Image
That was a good breakfast.

I'm a big fan of sous-vide poached duck eggs on homemade sourdough:
Image

Making a jiggly omelet from an anime was a giggle, but not too worthwhile. Although my kid did actually eat a bite, so it was worth it for that.
Image

Sometimes I put an egg into a nearly-dry frying pan on a low heat, keeping the pan as level as possible to make cartoon-style fried eggs (here with homemade sourdough and homemade bacon):
Image

And sometimes it's a hard-heat on the eggs to crisp up the whites, like with kimchi and spam fried rice:
Image

So yeah, I like a runny yolk, and a set white is preferred but I can tolerate just a little loose.

I haven't tried balut, and I'm unlikely to. I've not heard that the taste is amazing, so it's a lot of getting ready for not a lot of reward.

jukk0u wrote:
I don't eat Uni or Natto.


I haven't worked myself up to trying natto yet, but I'm fine with uni. I'll have it once in a while.

MadPick wrote:
I did a first for me the other night. I made a mixed drink with a raw egg, shaken with ice. It was delicious!


Was that a Mezcal Sour, by any chance?


Fri Jul 08, 2022 7:51 am
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WanderingWalrus wrote:
MadPick wrote:
I did a first for me the other night. I made a mixed drink with a raw egg, shaken with ice. It was delicious!


Was that a Mezcal Sour, by any chance?


No, it was an "egg milk punch": https://www.youtube.com/watch?v=8HzUrn9d65E

And wow . . . those eggs all look amazing.

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Fri Jul 08, 2022 7:57 am
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The duck egg was supposed to be a gif! Here it is on imgur, so you can see what the yolk is like.

And yeah, I like to weirdly specialize for a while. Eggs has been a thing. I've not got a photo of the ramen eggs. I have got close to a French omelet, but not tried often. I want to do omurice, though...


Fri Jul 08, 2022 8:29 am
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I offered a woman some ramen noodles after sex... she said: " so, is everything two minutes here?"

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"The said Constitution shall never be construed to authorize Congress to prevent the people of the United States who are peaceable citizens from keeping their own arms." ~ Samuel Adams

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Last edited by jukk0u on Sun Jul 17, 2022 7:58 am, edited 1 time in total.



Fri Jul 08, 2022 10:14 am
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jukk0u wrote:
I offered a woman some ramen noodles after sex


Image

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Leave it cleaner than you found it.


Fri Jul 08, 2022 10:16 am
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MadPick wrote:
jukk0u wrote:
I offered a woman some ramen noodles after sex


Image



Okay, okay... it was twenty bucks...sheesh.

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“Finding ‘common ground’ with the thinking of evil men is a fool’s errand” ~ Herschel Smith

"The said Constitution shall never be construed to authorize Congress to prevent the people of the United States who are peaceable citizens from keeping their own arms." ~ Samuel Adams

“A return to First Principles in a Republic is sometimes caused by simple virtues of a single man. His good example has such an influence that the good men strive to imitate him, and the wicked are ashamed to lead a life so contrary to his example. Before all else, be armed!” ~ Niccolo Machiavelli

Láodòng zhèng zhūwèi zìyóu

FJB


Fri Jul 08, 2022 10:33 am
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jukk0u wrote:
I offered a woman some ramen noodles after sex... she said: " so, is everything is two minutes here?"


Ramen is one of the things I decided to take deep-dive on. Ramen comes together really quick ... once you've done all the prep, which can be ridiculously long.


Fri Jul 08, 2022 10:57 am
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WanderingWalrus wrote:
jukk0u wrote:
I offered a woman some ramen noodles after sex... she said: " so, is everything is two minutes here?"


Ramen is one of the things I decided to take deep-dive on. Ramen comes together really quick ... once you've done all the prep, which can be ridiculously long.

Ramen with cheese and egg can be pretty good.

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Sun Jul 17, 2022 7:21 am
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I've heard this. I've never had ramen with cheese, but I know that big pats of butter as the flavoring oil happens in the dairy regions. I've heard of it with cheese, but it's been Korean when I've heard it, and they do love their "ramyeun".


Sun Jul 17, 2022 4:20 pm
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The fat is the best part.
Cut the fat off and throw the rest away.


Wed Feb 08, 2023 9:27 pm
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Do you drink the juice/syrup out of the empty peach/pineapple/mixed fruit can?

Peach syrup goes right in my gallon of iced tea. Pineapple juice goes down the hatch right outta the can. Mixed fruit, not my thing.


Wed Feb 08, 2023 10:58 pm
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Wife buys me sliced canned pears, the juice is a absolute treat! Still drink the tuna juice to, wife gets a look of pure disgust every time I do it


Fri Feb 10, 2023 4:46 am
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We went to the Quill Creek Casino last night for PrimeRib.
I had all the fat on mine and all the fat on the old ladies.
That's where all the flavor is and it melts in your mouth.


Sat Feb 18, 2023 11:44 am
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I grew up eating a lot of things....rendered fat on steaks is the best...eggs over medium runny yoke set whites...fried chicken livers with gravy...calves brains and scrambled eggs....pigtails and spaghetti....fry liver still warm from a butchered cow.....cannibal sandwiches(raw beef, onion on rye with salt and pepper) pickled herring.
Grandma use to cut the extra fat off pork chops and fry it for us kids...we would fight over that.


Tue Sep 05, 2023 12:36 pm
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