Anybody out in Usenet land ever cook them?

We got a package of beef cheeks at a supermarket in the next county
today after D's car got serviced at the dealer.

Back home I struggled to cut away the fat and much of the connective
tissue, and reduced the mass by about half. I tossed the cheek meat
with dried and ground New Mexico red chiles, salt and pepper. I
seared the cheek chunks in butter and olive oil in a sauce pan and
added a beer and some homemade beef stock. Then I added lemongrass,
ginger, powdered galangal and fish sauce. It's oven braising right
now.

We shall see.

How do you cook beef cheeks?
--
modom

ambitious when it comes to fiddling with meat

In article >,
"modom (palindrome guy)" > wrote:

> Anybody out in Usenet land ever cook them?

Hell yes! :-) Around here they are called "Barbacoa".
Best damned taco meat in the area!

>
> We got a package of beef cheeks at a supermarket in the next county
> today after D's car got serviced at the dealer.
>
> Back home I struggled to cut away the fat and much of the connective
> tissue, and reduced the mass by about half.

What a loss! The connective tissue is what makes it!

> I tossed the cheek meat
> with dried and ground New Mexico red chiles, salt and pepper. I
> seared the cheek chunks in butter and olive oil in a sauce pan and
> added a beer and some homemade beef stock. Then I added lemongrass,
> ginger, powdered galangal and fish sauce. It's oven braising right
> now.
>
> We shall see.
>
> How do you cook beef cheeks?

I pressure cook them. Most of the mexicans in this area slow cook them,
without trimming them. The connective tissue melts down and turns into
gooey goodness. :-d

I pressure cook them for about 45 minutes then let the broth settle and
chill for defatting, then I add the chilis and stuff to make taco meat.

It am good shtuff.

Seriously, try googling for Barbacoa recipes...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 07 Mar 2009 19:23:35 -0600, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Anybody out in Usenet land ever cook them?
>
>Hell yes! :-) Around here they are called "Barbacoa".
>Best damned taco meat in the area!
>
>>
>> We got a package of beef cheeks at a supermarket in the next county
>> today after D's car got serviced at the dealer.
>>
>> Back home I struggled to cut away the fat and much of the connective
>> tissue, and reduced the mass by about half.
>
>What a loss! The connective tissue is what makes it!
>
>> I tossed the cheek meat
>> with dried and ground New Mexico red chiles, salt and pepper. I
>> seared the cheek chunks in butter and olive oil in a sauce pan and
>> added a beer and some homemade beef stock. Then I added lemongrass,
>> ginger, powdered galangal and fish sauce. It's oven braising right
>> now.
>>
>> We shall see.
>>
>> How do you cook beef cheeks?
>
>I pressure cook them. Most of the mexicans in this area slow cook them,
>without trimming them. The connective tissue melts down and turns into
>gooey goodness. :-d
>
>I pressure cook them for about 45 minutes then let the broth settle and
>chill for defatting, then I add the chilis and stuff to make taco meat.
>
>It am good shtuff.
>
>Seriously, try googling for Barbacoa recipes...

Om, I've eaten barbacoa on numerous occasions. I live in Cow Hill,
Texas, fer catsake. Note, however, that I added Asian flavors to what
I cooked. My target was rather far from yours.

And fortunately, my meat trimming skills are weak enough that plenty
of connective tissue remained to make the dish unctuous over rice
after a two and a half hour braise.
--
modom

ambitious when it comes to fiddling with meat

In article >,
"modom (palindrome guy)" > wrote:

> >Seriously, try googling for Barbacoa recipes...
>
> Om, I've eaten barbacoa on numerous occasions. I live in Cow Hill,
> Texas, fer catsake. Note, however, that I added Asian flavors to what
> I cooked. My target was rather far from yours.

Hey, if it worked for ya. :-)
It does sound interesting actually... and I often combine mexican with
a bit of ginger root anyway just because I like it that way.

>
> And fortunately, my meat trimming skills are weak enough that plenty
> of connective tissue remained to make the dish unctuous over rice
> after a two and a half hour braise.
> --
> modom

"Unctuous"? Good description. <lol>
Just figured I'd save you some work next time!

>
> ambitious when it comes to fiddling with meat

And adventurous. That's a good thing!

Now I dare you to play with some calves feet...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"modom (palindrome guy)" > wrote:

> >Seriously, try googling for Barbacoa recipes...
>
> Om, I've eaten barbacoa on numerous occasions. I live in Cow Hill,
> Texas, fer catsake. Note, however, that I added Asian flavors to what
> I cooked. My target was rather far from yours.

Ps, forgot to say that when I pressure cook it, I also add standard
stock veggies. Carrot, celery, garlic, onion and lemon pepper, and
sometimes ginger root. I don't PC it by itself.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"modom (palindrome guy)" > wrote in message
...
> Anybody out in Usenet land ever cook them?
>
> We got a package of beef cheeks at a supermarket in the next county
> today after D's car got serviced at the dealer.
>
> Back home I struggled to cut away the fat and much of the connective
> tissue, and reduced the mass by about half. I tossed the cheek meat
> with dried and ground New Mexico red chiles, salt and pepper. I
> seared the cheek chunks in butter and olive oil in a sauce pan and
> added a beer and some homemade beef stock. Then I added lemongrass,
> ginger, powdered galangal and fish sauce. It's oven braising right
> now.
>
> We shall see.
>
> How do you cook beef cheeks?
> --
> modom
>
> ambitious when it comes to fiddling with meat

Looks like <you> will be able to tell <us>! You sure did some fiddling with
those cheeks!

Felice

"modom (palindrome guy)" > wrote in
:


>
> How do you cook beef cheeks?


I never have. I've bought them before, but only ever for my pooch. She
*loves* them raw :-)

But I did see a segment on TV recently about those sorts of cuts, and they
apparently come out rather tender.... so I might just buy double next time
:-)


Here's plenty of Australian recipes for beef cheeks........

http://tinyurl.com/csog9p



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

modom (palindrome guy) wrote:
> Anybody out in Usenet land ever cook them?
>
> We got a package of beef cheeks at a supermarket in the next county
> today after D's car got serviced at the dealer.
>
> Back home I struggled to cut away the fat and much of the connective
> tissue, and reduced the mass by about half. I tossed the cheek meat
> with dried and ground New Mexico red chiles, salt and pepper. I
> seared the cheek chunks in butter and olive oil in a sauce pan and
> added a beer and some homemade beef stock. Then I added lemongrass,
> ginger, powdered galangal and fish sauce. It's oven braising right
> now.
>
> We shall see.
>
> How do you cook beef cheeks?

During an economic crisis when I was a child, my mother used beef cheeks
in stew. It was horrid (and I loved stew). I will never, ever eat them
again. I have tried cod cheeks in Newfoundland and I like them just
fine. :-)

--
Janet Wilder
Way-the-heck-south-Texas

modom (palindrome guy) wrote:
> Anybody out in Usenet land ever cook them?

I always have. I've 'borrowed' them before, but only ever for my SO.
She
*loves* them raw :-)

But I did see a segment on our new VHS player recently about those
sorts of anatomy, and they
apparently come out rather tender.... so I might just bend over double
next time
:-)

Here's plenty of Australian recipes for bum cheeks........
http://www.urbandictionary.com/defin...eef%20curtains

--
Peter Lucas
Brisbane
Australia

Join us in our fight for personal freedoms:
http://en.wikipedia.org/wiki/NAMBLA
http://www.nambla.org/

On Sat, 07 Mar 2009 19:08:20 -0600, "modom (palindrome guy)"
> wrote:

>Anybody out in Usenet land ever cook them?
>
>We got a package of beef cheeks at a supermarket in the next county
>today after D's car got serviced at the dealer.
>
>Back home I struggled to cut away the fat and much of the connective
>tissue, and reduced the mass by about half. I tossed the cheek meat
>with dried and ground New Mexico red chiles, salt and pepper. I
>seared the cheek chunks in butter and olive oil in a sauce pan and
>added a beer and some homemade beef stock. Then I added lemongrass,
>ginger, powdered galangal and fish sauce. It's oven braising right
>now.
>
>We shall see.
>
>How do you cook beef cheeks?

Any recipe for slow-cooked beef stew is even better with beef cheeks.
For instance boeuf bourguignon, boeuf aux carottes, etc.

Nathalie in Switzerland

Janet Wilder wrote:
>
> During an economic crisis when I was a child, my mother used beef
> cheeks in stew. It was horrid (and I loved stew). I will never, ever
> eat them again. I have tried cod cheeks in Newfoundland and I like
> them just fine. :-)


My mother would make fish cakes from cod cheeks. Living alone, she does
not cook very often, but she used to be a wonderful cook. She did not
like garlic, but since she gave birth to me, all is forgiven. ;-)


Becca

"modom (palindrome guy)" > wrote:

> Anybody out in Usenet land ever cook them?
>
> We got a package of beef cheeks at a supermarket in the next county
> today after D's car got serviced at the dealer.
>
> Back home I struggled to cut away the fat and much of the connective
> tissue, and reduced the mass by about half.

Beef cheeks are more collagen, a protein, rather than fat. At least
that what I remember being told, but I can't find any nutritional
info for this.

So only trim the most obvious fat. The rest makes for a super rich
stock or sauce.

> How do you cook beef cheeks?

Cheeks really don't absorb much flavor. Season them afterwards. I
just wrap them tightly in heavy-sty foil to capture all the gelatin.
Slat and pepper, sometimes onion rings (which don't do much).

-sw

"..PL.." > wrote:

> I never have. I've bought them before, but only ever for my pooch.

Nobody will ever accuse of having class and grace with comments like
that.

> She *loves* them raw :-)

How can you tell if a dog loves them better than a piece of rump
roast? Considering you only feed your dog every 3 days, I suspect
hed *love* anything you fed him.

-sw

Janet Wilder > wrote:

> During an economic crisis when I was a child, my mother used beef cheeks
> in stew. It was horrid (and I loved stew). I will never, ever eat them
> again. I have tried cod cheeks in Newfoundland and I like them just
> fine. :-)

They do make a great stew. The texture of the cooked meat may not
be what you're looking for, but the collagen makes for an excel;lent
broth.

Maybe you're mom just didn't know how to cook ;-)

-sw

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> During an economic crisis when I was a child, my mother used beef cheeks
>> in stew. It was horrid (and I loved stew). I will never, ever eat them
>> again. I have tried cod cheeks in Newfoundland and I like them just
>> fine. :-)
>
> They do make a great stew. The texture of the cooked meat may not
> be what you're looking for, but the collagen makes for an excel;lent
> broth.

The texture was awful.
>
> Maybe you're mom just didn't know how to cook ;-)
>


My mom might not have known how to cook beef cheeks well enough to
change the texture to that of chuck, which I was used to, but she
certainly knew how to cook. She was an awesome and adventurous cook and
taught me a lot of what I know about cooking.

--
Janet Wilder
Way-the-heck-south-Texas

modom (palindrome guy) > wrote:

> How do you cook beef cheeks?

Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
wish they were more widely available. Here, one has to order them
specially at the butcher's.

Victor

In article >,
Janet Wilder > wrote:

> Sqwertz wrote:
> > Janet Wilder > wrote:
> >
> >> During an economic crisis when I was a child, my mother used beef cheeks
> >> in stew. It was horrid (and I loved stew). I will never, ever eat them
> >> again. I have tried cod cheeks in Newfoundland and I like them just
> >> fine. :-)
> >
> > They do make a great stew. The texture of the cooked meat may not
> > be what you're looking for, but the collagen makes for an excel;lent
> > broth.
>
> The texture was awful.

Some people don't like the texture of gooey soft gristle. <g>
I personally love it.

> >
> > Maybe you're mom just didn't know how to cook ;-)
> >
>
>
> My mom might not have known how to cook beef cheeks well enough to
> change the texture to that of chuck, which I was used to, but she
> certainly knew how to cook. She was an awesome and adventurous cook and
> taught me a lot of what I know about cooking.

Moms are great aren't they?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
(Victor Sack) wrote:

> modom (palindrome guy) > wrote:
>
> > How do you cook beef cheeks?
>
> Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
> wish they were more widely available. Here, one has to order them
> specially at the butcher's.
>
> Victor

Heh! I can get them at the grocery store. Along with calves feet,
tripas and sweetbreads.


I saw pork spleens at the asian market on Friday, and have no idea what
one does with them! I did not buy any.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Christine Dabney > wrote:

> On Sun, 8 Mar 2009 23:59:11 +0100, (Victor Sack)
> wrote:
>
> >modom (palindrome guy) > wrote:
> >
> >> How do you cook beef cheeks?
> >
> >Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
> >wish they were more widely available. Here, one has to order them
> >specially at the butcher's.
> >
> >Victor
>
> I see them at the local Mexican megamart here... If I weren't trying
> to use up all my freezer and fridge contents, I would get some and try
> them out....
>
> Christine

They really are good Christine, but only if one likes high collagen
meats. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Victor Sack > wrote:

> modom (palindrome guy) > wrote:
>
>> How do you cook beef cheeks?
>
> Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
> wish they were more widely available. Here, one has to order them
> specially at the butcher's.

I thought they were more popular in Europe than anywhere else. The
only reason we can get them at a decent price is for the
Tex-mexicans. Its pretty much the only cuisine here in the Stats
that uses them.

-sw

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>
>> Sqwertz wrote:
>>
>>> Janet Wilder > wrote:
>>>
>>>
>>>> During an economic crisis when I was a child, my mother used beef cheeks
>>>> in stew. It was horrid (and I loved stew). I will never, ever eat them
>>>> again. I have tried cod cheeks in Newfoundland and I like them just
>>>> fine. :-)
>>>>
>>> They do make a great stew. The texture of the cooked meat may not
>>> be what you're looking for, but the collagen makes for an excel;lent
>>> broth.
>>>
>> The texture was awful.
>>
>
> Some people don't like the texture of gooey soft gristle. <g>
> I personally love it.

My husband likes it. When he orders pho, he orders the gristle,
tendons, and a various assortment of parts and pieces that would
generally end up in dog food. No, I am sure dog food has its
standards. lol


Becca

On Sun, 8 Mar 2009 14:52:10 -0500, Sqwertz wrote:

> "..PL.." > wrote:
>
>> I never have. I've bought them before, but only ever for my pooch.
>
> Nobody will ever accuse of having class and grace with comments like
> that.
>
>> She *loves* them raw :-)
>
> How can you tell if a dog loves them better than a piece of rump
> roast? Considering you only feed your dog every 3 days, I suspect
> hed *love* anything you fed him.
>
> -sw

<snort>

jesus, i forgot all about that.

your pal,
blake

On Sun, 8 Mar 2009 23:59:11 +0100, Victor Sack wrote:

> modom (palindrome guy) > wrote:
>
>> How do you cook beef cheeks?
>
> Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
> wish they were more widely available. Here, one has to order them
> specially at the butcher's.
>
> Victor

oxtails are damned expensive in the u.s., at least where i live in the
states (maryland). much more per pound than, say, round steak. i can't
remember ever seeing beef cheeks.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 8 Mar 2009 23:59:11 +0100, Victor Sack wrote:
>
> > modom (palindrome guy) > wrote:
> >
> >> How do you cook beef cheeks?
> >
> > Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
> > wish they were more widely available. Here, one has to order them
> > specially at the butcher's.
> >
> > Victor
>
> oxtails are damned expensive in the u.s., at least where i live in the
> states (maryland). much more per pound than, say, round steak. i can't
> remember ever seeing beef cheeks.
>
> your pal,
> blake

I see both ox tails and cheeks (and calves feet) at the local grocery
store in town.

And chicken feet at the Mexican (and asian) markets in Austin.

'course there are a lot of "interesting" meats at the asian market! <g>
Including pork spleen which I've no clu' what to do with!

The one thing I'd like to get that I've been unable to find tho' are
lambs tongues...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet > wrote:

> 'course there are a lot of "interesting" meats at the asian market! <g>
> Including pork spleen which I've no clu' what to do with!

I posted Fergus Henderson's recipe for rolled pork spleen once:

<http://groups.google.com/group/rec.food.cooking/msg/ad9c531bc389a284>

> The one thing I'd like to get that I've been unable to find tho' are
> lambs tongues...

Lambs' tongues are a bit tougher and less juicy than beef, veal, or pork
tongues, but otherwise have basically the same taste and texture.

Victor

> Omelet wrote:

>> Some people don't like the texture of gooey soft gristle. <g>
>> I personally love it.

What's not to love about something as beautiful as this?

http://i42.tinypic.com/2s9du1d.jpg

-sw

Sqwertz wrote:
>
> > Omelet wrote:
>
> >> Some people don't like the texture of gooey soft gristle. <g>
> >> I personally love it.
>
> What's not to love about something as beautiful as this?
>
> http://i42.tinypic.com/2s9du1d.jpg
>
> -sw

So, what cut is that??? It's not something I easily recognize.

Sky, who probably shouldn't ask <g>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
>
> Sqwertz wrote:
> >
> > > Omelet wrote:
> >
> > >> Some people don't like the texture of gooey soft gristle. <g>
> > >> I personally love it.
> >
> > What's not to love about something as beautiful as this?
> >
> > http://i42.tinypic.com/2s9du1d.jpg
> >
> > -sw
>
> So, what cut is that??? It's not something I easily recognize.
>
> Sky, who probably shouldn't ask <g>

Er, if it's something other than what the subject line says, that is <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >,
(Victor Sack) wrote:

> Omelet > wrote:
>
> > 'course there are a lot of "interesting" meats at the asian market! <g>
> > Including pork spleen which I've no clu' what to do with!
>
> I posted Fergus Henderson's recipe for rolled pork spleen once:
>
> <http://groups.google.com/group/rec.food.cooking/msg/ad9c531bc389a284>
>
> > The one thing I'd like to get that I've been unable to find tho' are
> > lambs tongues...
>
> Lambs' tongues are a bit tougher and less juicy than beef, veal, or pork
> tongues, but otherwise have basically the same taste and texture.
>
> Victor

I know, but they have their own unique flavor, and are fun to eat. :-)

I'd love to get pork tongue, but I've not even seen those at the asian
market!

Beef tongue is easy to get and I have prepared it:

http://i37.tinypic.com/ms21s3.jpg

I added some gravy made from the juice and added that after the pic was
taken. I pressure cook beef tongue.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
(Victor Sack) wrote:

> Omelet > wrote:
>
> > 'course there are a lot of "interesting" meats at the asian market! <g>
> > Including pork spleen which I've no clu' what to do with!
>
> I posted Fergus Henderson's recipe for rolled pork spleen once:
>
> <http://groups.google.com/group/rec.food.cooking/msg/ad9c531bc389a284>

I must have missed that. Thanks. ;-) I'm still not sure it's a meat I'd
WANT to eat!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mon, 9 Mar 2009 21:48:23 -0500, Sqwertz >
wrote:

>
>> Omelet wrote:
>
>>> Some people don't like the texture of gooey soft gristle. <g>
>>> I personally love it.
>
>What's not to love about something as beautiful as this?
>
>http://i42.tinypic.com/2s9du1d.jpg
>
What I bought was way fattier than that. I believe it was called a
"block cut" but what that means is beyond me.
--
modom

ambitious when it comes to fiddling with meat

Om wrote:

> I see both ox tails and cheeks (and calves feet) at the local grocery
> store in town.
>
> And chicken feet at the Mexican (and asian) markets in Austin.
>
> 'course there are a lot of "interesting" meats at the asian market! <g>
> Including pork spleen which I've no clu' what to do with!

One of the easiest things to do with pork spleen is to coat it with seasoned
flour and cook it in the George Foreman grill.

Regarding beef cheeks, I read an article about Fergus Henderson once in
which he extols the virtues of "crispy beef cheeks" which were braised to
make them soft and then the inside surface was coated with seasoned bread
crumbs and pan-fried. (Neither _The Whole Beast_ nor _Beyond Nose to Tail_
include a recipe for that dish.)

Bob

Omelet wrote:
> I see both ox tails and cheeks (and calves feet) at the local grocery
> store in town.
>
> And chicken feet at the Mexican (and asian) markets in Austin.
>
> 'course there are a lot of "interesting" meats at the asian market! <g>
> Including pork spleen which I've no clu' what to do with!
>
> The one thing I'd like to get that I've been unable to find tho' are
> lambs tongues...
>

My husband was amused the first time he went to the Hong Kong Market,
when he noticed the pork bung and pig uterus in the meat market.


Becca

In article >,
Sqwertz > wrote:

> > Omelet wrote:
>
> >> Some people don't like the texture of gooey soft gristle. <g>
> >> I personally love it.
>
> What's not to love about something as beautiful as this?
>
> http://i42.tinypic.com/2s9du1d.jpg
>
> -sw

I know how good it is, so I'd happily eat it. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Sky > wrote:

> Sqwertz wrote:
> >
> > > Omelet wrote:
> >
> > >> Some people don't like the texture of gooey soft gristle. <g>
> > >> I personally love it.
> >
> > What's not to love about something as beautiful as this?
> >
> > http://i42.tinypic.com/2s9du1d.jpg
> >
> > -sw
>
> So, what cut is that??? It's not something I easily recognize.
>
> Sky, who probably shouldn't ask <g>

Beef cheeks, well trimmed I might add.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I see both ox tails and cheeks (and calves feet) at the local grocery
> > store in town.
> >
> > And chicken feet at the Mexican (and asian) markets in Austin.
> >
> > 'course there are a lot of "interesting" meats at the asian market! <g>
> > Including pork spleen which I've no clu' what to do with!
>
> One of the easiest things to do with pork spleen is to coat it with seasoned
> flour and cook it in the George Foreman grill.
>
> Regarding beef cheeks, I read an article about Fergus Henderson once in
> which he extols the virtues of "crispy beef cheeks" which were braised to
> make them soft and then the inside surface was coated with seasoned bread
> crumbs and pan-fried. (Neither _The Whole Beast_ nor _Beyond Nose to Tail_
> include a recipe for that dish.)
>
> Bob

Hm, that's an interesting way to prep it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mon, 09 Mar 2009 17:09:29 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 8 Mar 2009 23:59:11 +0100, Victor Sack wrote:
>>
>>> modom (palindrome guy) > wrote:
>>>
>>>> How do you cook beef cheeks?
>>>
>>> Stew. Beef cheeks are not dissimilar to oxtail in the end result. I
>>> wish they were more widely available. Here, one has to order them
>>> specially at the butcher's.
>>>
>>> Victor
>>
>> oxtails are damned expensive in the u.s., at least where i live in the
>> states (maryland). much more per pound than, say, round steak. i can't
>> remember ever seeing beef cheeks.
>>
>> your pal,
>> blake
>
> I see both ox tails and cheeks (and calves feet) at the local grocery
> store in town.
>
> And chicken feet at the Mexican (and asian) markets in Austin.
>
> 'course there are a lot of "interesting" meats at the asian market! <g>
> Including pork spleen which I've no clu' what to do with!
>
> The one thing I'd like to get that I've been unable to find tho' are
> lambs tongues...

i see chicken feet here (md) at the my regular grocery for $1.69 (!) a
pound.

your pal,
blake

In article >,
Becca > wrote:

> Omelet wrote:
> > I see both ox tails and cheeks (and calves feet) at the local grocery
> > store in town.
> >
> > And chicken feet at the Mexican (and asian) markets in Austin.
> >
> > 'course there are a lot of "interesting" meats at the asian market! <g>
> > Including pork spleen which I've no clu' what to do with!
> >
> > The one thing I'd like to get that I've been unable to find tho' are
> > lambs tongues...
> >
>
> My husband was amused the first time he went to the Hong Kong Market,
> when he noticed the pork bung and pig uterus in the meat market.
>
>
> Becca

<laughs> I think I'll pass on the Pork bung!

Even _I_ have standards! ;-D
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Becca > wrote:

> My husband was amused the first time he went to the Hong Kong Market,
> when he noticed the pork bung and pig uterus in the meat market.

I still have this in the freezer:
http://i39.tinypic.com/iqvvja.jpg

That's some expensive shit compared to the other pars of the pig.

-sw

In article >,
Sqwertz > wrote:

> Becca > wrote:
>
> > My husband was amused the first time he went to the Hong Kong Market,
> > when he noticed the pork bung and pig uterus in the meat market.
>
> I still have this in the freezer:
> http://i39.tinypic.com/iqvvja.jpg
>
> That's some expensive shit compared to the other pars of the pig.
>
> -sw

Steve, seriously, why did you buy them? You could have just taken a
picture at the store. ;-) I've taken pics at MT and never had any
objections.

I guess tho' if I can use pork casings to make sausage, there is not a
lot of difference...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama