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Bryan Cottriel
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#1551 Post by Bryan Cottriel » May 11th, 2018, 10:17 pm

Bill Tex Landreth wrote:
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Wagyu Ribeye
Man Bill....The pictures of your first cow are ridiculous!

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#1552 Post by Andrew Kotowski » May 11th, 2018, 11:04 pm

Not even going to comment on the Wagyu. Some day :)

Continuing to work way my way through European breeds. Dry aged Simmental (Swiss breed, but French raised). Marbling was cool on this one.
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#1553 Post by Bill Tex Landreth » May 12th, 2018, 10:29 am

<<Soliciting>>
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#1554 Post by Andrew Kotowski » May 12th, 2018, 11:41 am

Dry-aged Scottish Angus. This might have been the single best steak I’ve ever had. Nutty as hell, rich fat marbling running through it... just awesome. 59 Euros/kilo, putting it around $35/lb.
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#1555 Post by AdamLeigh » May 17th, 2018, 1:15 pm

grass fed dry aged from my local butcher, Hudson and Charles
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#1556 Post by Brandon R » May 18th, 2018, 2:26 pm

Nice looking fat, especially for grass-fed, Adam. Tasty pics!
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#1557 Post by scamhi » May 18th, 2018, 5:39 pm

I purchased some Wagyu Strip and Rib steaks
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cut into pieces cooked over a hot fire with a cast iron pan
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Sliced
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and plated
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#1558 Post by AlexS » May 18th, 2018, 6:16 pm

Beautiful cook, Suzanne...almost like thick-sliced tataki, yum.
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#1559 Post by scamhi » May 18th, 2018, 6:49 pm

AlexS wrote:Beautiful cook, Suzanne...almost like thick-sliced tataki, yum.
thanks this is a great product.
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#1560 Post by Andrew Kotowski » May 19th, 2018, 6:12 am

Galicia in the house!
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#1561 Post by J. D'Antonio » May 19th, 2018, 7:23 am

That's an awesome looking steak, Andrew! Galician beef is special stuff. Love it.
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#1562 Post by scamhi » May 22nd, 2018, 6:42 am

Andrew Kotowski wrote:Galicia in the house!
Andrew, I am sure the meat is full of flavor. However, I would not be happy with that much fat left untrimmed. Do you eat that fat?
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#1563 Post by Joe Chanley » May 22nd, 2018, 7:47 am

AlexS wrote:Beautiful cook, Suzanne...almost like thick-sliced tataki, yum.
+1, looks perfect

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#1564 Post by Brandon R » May 22nd, 2018, 7:51 am

Suzanne, you know he doesn't eat all that fat, come on. I am curious as to why the butcher left so much on, though.
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#1565 Post by Brian Tuite » May 22nd, 2018, 8:07 am

Brandon R wrote:Suzanne, you know he doesn't eat all that fat, come on. I am curious as to why the butcher left so much on, though.
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#1566 Post by Joe Chanley » May 22nd, 2018, 8:48 am

i was picking up a rib roast around the holidays and the customer next to me asked for basically the fattest roast they had. when i asked why, he told me he was on the keto diet and loved eating the fat.

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#1567 Post by cjsavino » May 25th, 2018, 4:59 pm

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#1568 Post by Brian Tuite » May 25th, 2018, 6:38 pm

cjsavino wrote:
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I LOL’d
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#1569 Post by Jason T » May 26th, 2018, 9:16 am

Joe Chanley wrote:i was picking up a rib roast around the holidays and the customer next to me asked for basically the fattest roast they had. when i asked why, he told me he was on the keto diet and loved eating the fat.
That’s.... gross. And not really how the keto diet is intended to work. I wonder which happens first, he figures that out, or his heart explodes?
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#1570 Post by Andrew Kotowski » May 26th, 2018, 11:42 am

Brandon R wrote:Suzanne, you know he doesn't eat all that fat, come on. I am curious as to why the butcher left so much on, though.
Strange. Responded, but it didn’t post.

Piece was an end cut, with the other side having materially more meat (tapered up?). I don’t mind the fat for several reasons - I generally pan-sear the steaks Traci des Jardins style, using some butter, but searing it on its side for several minutes before dropping it on the wide side. That, and I like to chew on the fat afterwards :)

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#1571 Post by adam landa » May 28th, 2018, 8:34 am

Placed my first order from Flannery a few months ago - Midwestern hanger steaks - very pleased with how these turned out. Great flavor, extremely tender, no trimming required...we ate every single bite.
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#1572 Post by Brandon R » May 29th, 2018, 1:26 pm

Adam, I did a Flannery hanger last weekend and my wife said it was the best piece of beef she could remember having. Looking forward to those pics!
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#1573 Post by Brandon R » May 29th, 2018, 1:37 pm

These were the two pics I took...I always forget to take the post-sliced pictures, though.
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#1574 Post by Dave English » June 1st, 2018, 11:56 pm

Did a Wagyu Eye fillet a couple of weeks back, seriously one of the tastiest bits of meat I've had in a while.

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#1575 Post by Jason T » June 2nd, 2018, 7:42 am

That looks fantastic, and with a little knife porn thrown in too.
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#1576 Post by saul_cooperstein » June 3rd, 2018, 2:14 pm

:)
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#1577 Post by J Dove » June 3rd, 2018, 6:43 pm

No Picanya?
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#1578 Post by scamhi » June 4th, 2018, 5:57 am

Pat La Frieda 50 day dry aged porterhouse, Rancho Gordo Marcella beans, salsa verde and broccoli rabe

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#1579 Post by CJ Beazley » June 4th, 2018, 9:07 am

scamhi wrote:Pat La Frieda 50 day dry aged porterhouse, Rancho Gordo Marcella beans, salsa verde and broccoli rape

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The foods looks great, but please leave your personal life out of it...poor broccoli, #broccolitoo
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#1580 Post by scamhi » June 4th, 2018, 9:30 am

CJ Beazley wrote: The foods looks great, but please leave your personal life out of it...poor broccoli, #broccolitoo
[rofl.gif] you seem pretty sensitive.
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#1581 Post by Brandon R » June 4th, 2018, 9:40 am

Craig, that was freaking hilarious!
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#1582 Post by AlexS » June 4th, 2018, 12:30 pm

scamhi wrote:
CJ Beazley wrote: The foods looks great, but please leave your personal life out of it...poor broccoli, #broccolitoo
you seem pretty sensitive.
Ask him about golfing!
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#1583 Post by Paul Bacino » June 4th, 2018, 2:21 pm

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#1584 Post by Brandon R » June 5th, 2018, 8:15 am

That's some hot action, Paul. Definitely mid-session pron. "Oh baby, nice crust!"
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#1585 Post by Joe Dulworth » June 5th, 2018, 8:41 am

Paul, what was your approximately grill temp and how long per side to get that crust?
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#1586 Post by Jared Wagner » June 5th, 2018, 9:58 am

scamhi wrote:Pat La Frieda 50 day dry aged porterhouse, Rancho Gordo Marcella beans, salsa verde and broccoli rabe

Image
Image

Suzanne,

That is "death row" last meal type stuff! Do you think I could get the recipe for the beans and the salsa verde?

Cheers!

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#1587 Post by Paul Bacino » June 5th, 2018, 1:01 pm

Joe Dulworth wrote:Paul, what was your approximately grill temp and how long per side to get that crust?
This is a custom built Plancha that I use on my summit Weber..it can peak close to 700 degrees..I can make a pretty decent pizza oven too.. Using stone bottom 2-3 bricks on the side and this 1/4 SS plancha on top

These steaks were Sous vide around 132..so the sear was almost less than 30 seconds

btw..I cheat a bit by placing a bacon press on top :)
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#1588 Post by Paul Bacino » June 5th, 2018, 1:02 pm

Brandon R wrote:That's some hot action, Paul. Definitely mid-session pron. "Oh baby, nice crust!"
Thanks

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#1589 Post by Chris Blum » June 9th, 2018, 9:46 am

Grass fed “Bavette” from the co-op down the street. $9.99/#

Gonna pan sear with butter and herbs, serve with duck fat roasted baby potatoes and a simple green salad.

Enough fat for a well aged Barolo?
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#1590 Post by CJ Beazley » June 9th, 2018, 2:47 pm

Chris Blum wrote:Grass fed “Bavette” from the co-op down the street. $9.99/#

Gonna pan sear with butter and herbs, serve with duck fat roasted baby potatoes and a simple green salad.

Enough fat for a well aged Barolo?
Looks great, I’m wondering if it might have seen a little grain?
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#1591 Post by Chris Blum » June 9th, 2018, 3:20 pm

Yeah. I’ve seen strange highly marbled cuts coming to this place. I had some “choice” NY strips last winter that were wagyu-esque. All claiming to be grass fed. I’ll post a pic if I can find it.

These were sold as “choice or better”
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#1592 Post by T Welch » June 10th, 2018, 9:43 am

There was just a very nice segment on KTVU, Channel 2, here in the SF Bay Area on Bryan Flannery and his daughter and partner Katie.
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#1593 Post by Sean Devaney » June 10th, 2018, 9:50 am

Chris Blum wrote:Yeah. I’ve seen strange highly marbled cuts coming to this place. I had some “choice” NY strips last winter that were wagyu-esque. All claiming to be grass fed. I’ll post a pic if I can find it.

These were sold as “choice or better”
The cynic in me says if it is too good to be true beware.

But how did it taste?

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#1594 Post by scamhi » June 10th, 2018, 10:16 am

Jared Wagner wrote:
Suzanne,

That is "death row" last meal type stuff! Do you think I could get the recipe for the beans and the salsa verde?

Cheers![/quote]

Jared,

the beans are Rancho Gordo Marcella beans. I soaked in cold water overnight and mad a mirapoix (onion carrot and celery finely diced) cooked in a little olive oil until wilted, beans and water added and cooked until tender. salted after 1 hour cooking.

Salsa verde- in a small food processor, 1 small garlic clove, 1 bunch flat leaved parsley stems picked off. a handful of arugula, a serrano chili, 2 anchovies, 1 TBL drained capers 3-4 TBL white vinegar and 3-4tbl olive oil
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#1595 Post by CJ Beazley » June 11th, 2018, 4:38 pm

Sean Devaney wrote:
Chris Blum wrote:Yeah. I’ve seen strange highly marbled cuts coming to this place. I had some “choice” NY strips last winter that were wagyu-esque. All claiming to be grass fed. I’ll post a pic if I can find it.

These were sold as “choice or better”
The cynic in me says if it is too good to be true beware.

But how did it taste?
Does anyone know what constitutes ‘grass feed’? When I was a kid ours were pastured for the most part, but they got cake (cotton seed meal, aka range cubes) or grain as a supplement and whichever ones we decided to butcher for us personally got penned up a month or so before and feed heavy amounts of grain-“finished on grain” as we said.
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#1596 Post by Brian Tuite » June 11th, 2018, 5:24 pm

T Welch wrote:There was just a very nice segment on KTVU, Channel 2, here in the SF Bay Area on Bryan Flannery and his daughter and partner Katie.
Yes there was!

https://www.ktvu.com/community/338174227-video
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#1597 Post by Chris Blum » June 11th, 2018, 5:29 pm

Sean Devaney wrote:
Chris Blum wrote:Yeah. I’ve seen strange highly marbled cuts coming to this place. I had some “choice” NY strips last winter that were wagyu-esque. All claiming to be grass fed. I’ll post a pic if I can find it.

These were sold as “choice or better”
The cynic in me says if it is too good to be true beware.

But how did it taste?
Really awesome.
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#1598 Post by TimF » June 12th, 2018, 7:34 pm

T Welch wrote:There was just a very nice segment on KTVU, Channel 2, here in the SF Bay Area on Bryan Flannery and his daughter and partner Katie.
Also a nice piece with Katie on KCRW’s Good Food this week.
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#1599 Post by Kenny H » June 12th, 2018, 8:34 pm

Chris Blum wrote:Yeah. I’ve seen strange highly marbled cuts coming to this place. I had some “choice” NY strips last winter that were wagyu-esque. All claiming to be grass fed. I’ll post a pic if I can find it.

These were sold as “choice or better”
Wow! My local grocery is filled with choice reserve but based on your pic I think it must be horse.
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#1600 Post by Kenny H » June 12th, 2018, 8:39 pm

scamhi wrote:

Salsa verde- in a small food processor, 1 small garlic clove, 1 bunch flat leaved parsley stems picked off. a handful of arugula, a serrano chili, 2 anchovies, 1 TBL drained capers 3-4 TBL white vinegar and 3-4tbl olive oil
I love this idea of adding anchovies and capers like a tartare but adding the spicy chile.

Suzanne, have you made a pebre salsa Chilean style? It's like chimichurri but adds cilantro, lime, and jalapeno or serrano. The anchovies could be a very interesting addition I will try.
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