/ck/ - Food & Cooking

>>19637710
is that an abscess

>>19637713
yup, intramuscular abscess are caused by dumb fuck farmers who can't be bothered to use sterile syringes when injecting their livestock with antibiotics or growth hormones.

>>19637738
If you buy that from a butcher and the 'scess is only revealed at home, can you bring it back and get a refund? I feel like if it was a goodguy butcher I would quietly ask for them to take it back and I'll still pay 50% for the replacement on account of Act of God that they couldn't prevent

>>19637738
American moment

>>19637743
most places will be obligated to it's literally defective product that could have made you seriously ill if you accidentally ate meat tainted by infection

>>19637713
Yep, more common than most people think as well. I worked at a butchers and we'd come across them fairly regularly. Cut it out, try to salvage the cut, and if not you mince the remains and make burgers.
>>19637743
I would say yes. If you found a huge abscess the butcher would probably refund you and also want to know which shipment it came from, in case they have some more potentially abscessed cuts in storage.

>>19637786
>more common than most people think as well. I worked at a butchers
Not trying to get all /pol/ but are you American?
Eurozone countries don't inject meat like they do in America.

>>19637814
you're right and when they do, it's done by licensed veterinarians. In America, some ranches stretch for miles and miles so the ranchers are used to do everything by themselves.

>>19637743
Butcher here, we would never put that into our case and would be appalled when we discovered it. A reaming over the phone to our supplier would follow. We had this happen with a piece of swordfish recently and my manager flipped his lid at the supplier and we got a full refund. It was just as horrifying to see in person as this photo is

>>19637710
The secret to cooking Pork Chops is to brine them. It is a night and day difference. Seriously. Adds like an extra hour to your prep time but is worth it.

real ones know.

>>19637866
Building off this, please learn how to make sauces with sherry, masala, and Chardonnay. more zoom zooms need to start using these great wines.

>>19637866
make sure your brine has some brown sugar and bay leaf.

>>19637710
>>19637713
>>19637743
of course you can retard. Any butcher would/should be mortified to realize they sold you this shit.
That being said I doubt you would ever have this happen with a butcher. this looks like bulk un cut meat.

>>19637846
>the ranchers are used to do everything by themselves.
I can get that anon, when needs must and all that.
Maybe you can assist with a question I have this applies to you >>19637743

Years ago, when I was young (I'm 58) bacon in Britain (you know we use back bacon right?) used to have small flattened, rounded, hard things in it. We just used to spit them out but what were they??

>>19637901
Dammit, I meant >>19637859

>>19637859
christ how does a swordfish get an abscess like that? I assume it's just from injury or parasite? how do fishmongers even screen this shit out when they're selling in bulk

>>19637901
It could be trichinella cysts. used to be much more common than it is today.

>>19637946
Jesus!!!!!
Like I said, we just used to spit them out but we called them 'cysts'.
Wow. If only I knew at the time.

>>19637946
>>19637967
horrifying. thats why old folks are used to overcooking the shit out of pork. you could actually contract trichinosis if you ate undercooked pork. thank god we have better farming practices today and its pretty much a thing of the past

>>19637859
I'll never forget the stench of cutting into a pork shoulder and hitting a softball-sized abscess that was pure rotting liquid putridness, it smelled like death.

I threw the whole cutting board away.

>>19637983
>thats why old folks are used to overcooking the shit out of pork
These cyst things were certainly around in the 1970's but faded out during the late 1980's . .. . if only I knew then what I know now but I bet that's a common mantra.!

>>19637872
Fuck off importnigger, learn to use local wines

>>19637993
maybe labmæt is actually the way to go

>>19637814
No, I worked in the EU in Ireland. Sometimes they have tumors or "masses of tissue" instead.

>>19637710
Balsamic reduction is highly effective but braindead easy way to impress normalfags

>>19637710
The yeast seems to win out easily when fermenting sweet fruits in brine (cherries and blueberries at least.) So if you don't want to accidentally make wine, you want to strain some whey from a cultured dairy product and add a couple tablespoons to each quart jar so that lacillobactus gets a head start and the sour flavors develop in time.

>>19638019
>I worked in the EU in Ireland.
No disrespect mate but Ireland is bordering on third world, I know this will upset the Irish and Americans who think they are Irish but you know exactly what I mean!

Just stop eating meat, retards. Its disgusting. There are different options which are more tastier and healthier.

>>19638122
>There are different options which are more tastier and healthier.
Nah.

Enjoy your 'meat flavored food products' and vitamin supplements.

you can 'cook' fish by leaving it in acidic fruit juice

would still rather just fry/boil it obv but wondered can you do the same with mammalian meat
and its NOT the same as smoking/curing which involve a whole lot human intervention that otherwise wouldn't naturally occur

>>19638157
Just give it a try, and see what you find.

>>19637738
Ranchers not farmers.

>>19638192
>Just give it a try, and see what you find.
Nah, Thanks but no thanks.
None are tastier and rarely healthier, I think you know this.

cleaning pans is easy when you boil water in it afterwards

>>19638163
Cuban cuisine uses overnight citrus marinades to partially cook chicken or pork but will finish it traditionally. Great texture if done right. Marinating it more for a more fully citrus "cooked" experience isn't the play, though. I've marinated it for 48 hours before and the texture gets real mushy.

>>19637738
abscesses will form naturally on their own, has nothing to do with syringes

>>19639176
Never mind food supply chain shit for a second. Do you seriously not understand how abscesses form in the human body? Do you think the abscess faerie waved her magic wand and put them where some dumb-ass constantly forgets to wash despite being constantly irritated?

>>19637710
When making a lighter stew/curry like Tom kha or nip curry, cook the chicken separate with nice seasonings similar to the stew. Get a nice browning and almost finish it then finish the stew. Add broth of that chicken or meat to the stew. Add the meat in at the last minute to finish cooking. These broths don't impart much flavor to the meat and the browning from frying it is fat better than whatever little will penetrate into it from the soup.
This obviously doesn't apply to slow cook braises.
Also if you like very spicy food, but get the shits consider just eating raw chili. Body digests it way better and it's hotter and more flavorful anyway. Hot sauce is gay.

>>19637713
yup

>>19637710
When dry roasting spices for grinding, let them cool off first before grinding or else you end up with moist spice powder.

When making almond or cashew paste, or any paste in fact, dry grind the hard ingredients (nuts, cinnamon sticks/bark) first, and only after it's a powder do you add water in.

>>19637917
they dont. i worked in a fish house as a teenager butchering and packing all kinds of fish and found all kinds of weird shit. most commonly were isopods in the mouth or gills, anchor worms, and then weird cysts and ulcers were common in larger open ocean fish like tuna, swords, mahi and cobia. i was instructed to just remove or cut around the marred flesh as best i could. the isopods werent an issue because we generally filleted our fish and made sure fish to be sold whole were in mint condition. anchor worms were another story, you could try to pick them out, but line cooks generally knew to pull them out with tweezers while the fish was cooking and the worms were squeezed up out of the contracting flesh. not making that up ask any sautee cook who cooked fish out of the gulf of mexico.

>>19639556
ahhhhHHHHHHHHHHHHHHHHHHH-

>>19639596
I don't like this thread

>>19639556
>>19637879
>>19637786
>>19637738
>safe and effective

>>19639556
christ there was more yellow than red

>>19639188
so are you saying they are caused by syringes or not? there are lots of reasons an abscess can form, blaming it on syringes is stupid when you have no way of knowing that

>>19637786
Bruh. I spent a decade as one and the most I ever dealt with was buck shot and bb's. 'Merican, for the record.

>>19639636
Yeah we can tell.

>>19639635
>hurr durr I poke sharp object into live things repeatedly without sterilizing it
>oh no why are things developing protective mass around the bacterial injection site I just purpose-orchestrated. must be the joos

Cool thread idea. I'll be back for the next one.

>>19638048
>Europeans don't do that
>this European country does it
>no that European country doesn't count because... well... it just doesn't ok?

>>19639556
gross but oddly fascinating

>>19639640
>i'm gonna make up a fantasy about something I have no way of knowing because I want to be mad at farmers
Brilliant.

>>19639638
Life gets boring in the sticks.

>>19639655
Ok, I'll slow it down for you, trumpy. Bacteria = bad. Bacteria detected = uh-oh. If more good = less bad. Math it out from there, oh wait you can't. Science = wrong because I = dum. QEF.

>>19639596
I used to work in a grocery store in Canada. We'd get pre filleted fish from our supplier including wild caught cod. Once in a while I'd find worms in the fillets. They're called "seal worms" since they commonly infest seals, which shit out the eggs, which are then eaten by the cod. The worms burrow into the fish's flesh once they hatch. If you see a little spiral shaped indentation in a piece of cod there was probably a worm there. Once they hit a refrigerator the worms are dead and pose no threat to humans, at least according to an official statement from whatever Canadian government agency regulates that shit. When the worms die they tend to coil up and start to poke out of the flesh. I'd pluck them out, and put the fish on the shelf to sell. This wasn't one of those super fancy grocery stores, but it wasn't bottom of the barrel discount store either. We'd sell nicer fish and cuts of meat, and had imported European products.

>>19639613
the truth is a lot to take in, i'd say go vegan but some of the things they do in agriculture are just as bad

>>19639742
>some of the things they do in agriculture are just as bad
please do go on

>>19638122

>>19637710
When you use a food thermometer to measure the temperature of something hot, the thermometer will be hot. In fact, you know exactly how hot the thermometer is.

>>19638192

No

>>19638048
Okay...so which EU countries are first world
Not Ireland as you've said, one of the wealthiest per capita countries in the EU or the world, full of pastureland or unused fens.
So which are the EU countries with good livestock in your opinion, I'm curious.

>>19638015
importniggers need to hang, fuck sherry and marsala, it's ridiculous to not be allowed to write the style of wine on the bottle.

the eu should be nuked for the good of everyone else.

>>19638013
welcome to 4chan, young man

>>19638122
Absolute savages, boiling the rat when it's alive. When we prepare the cuy, at least we cut the head off or brake their necks, very fast nearly painless death. Who would torture an animal like that?

When cutting onions it actually matters which direction you're cutting it: if you cut it along the grain the pieces will remain more structural integrity in the pan, taste sweeter and produce less alicin (since you break fewer cells), the opposite is true if you cut them across: they get mushier, taste sharper when raw, produce more liquid and break down easier. So if you want to do like a stir fry and want to bite into onions, you need your chunks to be cut along the grain, if you're doing stews and marinades you're better off cutting across

>>19637859
The supplier isn't gonna know if it has an abscess. do you think they work it CAT scanners?

>>19640561
hmm I never knew that, always julienned them for practically everything. I will try this soon

>>19639556
imagine someone put a gun to you and your families head and said you had to eat that whole thing, pus and all. haha

>>19640619
ok, what are they wearing?

>>19640561
onions have grain

>>19640540
don't worry bro they're no lobsters.

Warming your plates makes a serious difference for the longevity of lots of foods, like steak for example.

I always thought I was resting my steaks too long because as soon as I’d put it on my plate and start eating it’s already half cold. What actually happening is the room temp porcelain of the plate is sapping the heat immediately, making your steak cold. Porcelain is a dense material and can hold a ton of energy, just run your plate under the hot tap until it’s hot to the touch, dry it, and then plate up. This is why your steaks at a restaurant stay hot for a while but at home they don’t.

>>19637738
I thought they were just cow bedsores from how we treat them

>>19638163
You can also just eat raw fish and meat, fag

>>19637710
Mmm... forbidden lettuce...

>>19640935
more like forbidden compound butter

Still edible. I've never eaten it directly but it's very easy to separate with a sharp precision butchers knife. Takes 10 second. Meat is still delicious.

>>19640947
but it gets into your head anon. it's not appetizing :[

>>19640986
Be hungry. Then it becomes appetizing anon...

>>19640935
>>19640937
https://www.youtube.com/watch?v=DvYQpplzmzY

>>19641016
what the hell are you trying to pull here anon

>>19639556
Thanks for ruining meat and mayonnaise for me.

>>19640561
You might be right, I always cut my onions for the stir frys into wedges and never I was once irritated by it nor it tasted sharp. I never realised this until now

>>19640619
repent or burn in hell

>>19640495
That averaged per capita is misleading

>>19639556
Couldn't you just render it down into a creamy sauce??

>>19640561
What does that even mean. Unless you’re chucking in whole onions they’ve been cut against “the grain.“

>>19637866
What do you brine it with? Just salt? Never done it before.

>>19641764
its not fat

>>19637710
putting baking powder in your oat-pancakes makes them soft as shit and basically impossible to flip without making a mess

>>19641722
Cut their GDP per capita in half and they're still wealthier than most EU member states.

one or two yolks in soup (cool enough to not cook it) gives it an amazing thickness and texture and feel
i think this is a well known trick overall but i didn't know it

>>19637713
What third world shithole are you in?

>>19637877
there is no taste difference between brown and white sugar.

>>19637901
>small flattened, rounded, hard things in it. We just used to spit them out but what were they??
Cartilage tips from the ribcage, Anon.

>>19637946
Retard thinks that butchers and deli counters knowingly sold infected pork for years.
Trichinella has been virtually eliminated from domestic pork production. Even back as far as 80 years ago there were less than 500 cases of trchinosis a year in the US. These days it’s probably less than 50 a year all related to hunted meat.

>>19640333
Every single living mammal in a field was shot, poisoned, crushed by tractors, buried alive in their burrows and destroyed


all so you can enjoy your soy protein you fucking faggot

>>19637713
At first I thought it was stuffed with butter but then I looked closer and yea it looks like cancer or something. Disgusting.

>>19642771
why do u type like that. lol.

>>19641087
kyle spratt's song 'suicide note'

>>19639742
oh wow how scary, some of these salt sprinkled pieces of meat that activated the nerves due to salts composition is making them move again. Better start eating plants guys.

>>19638016
As always, meat from small, locally owned farms run by people who treat their livestock with care and respect is the way.

>>19640540
>Who would torture an animal like that?
Animal torture is basically a Chinese patriotic duty.

>>19642771
>Every single living mammal in a field was shot, poisoned, crushed by tractors, buried alive in their burrows and destroyed
I've tried to point this out many times over the years but no vegetarian/vegan ever seems to give a fuck. I dunno, it feels like, you let small herds of livestock graze freely on natural land, you preserve all that biodiversity, and when you butcher a cow, you get like 600,000 calories worth of food in exchange for one life. I'm sure you get a shitton of calories from a field of wheat, but how many reptiles and rodents and insects had to die for it?

>>19637710
Ranch dressing and pickled olive juice makes great white pizza sauce

>>19641970
You got to temper the egg.

>>19643292
>As always, meat from small, locally owned farms run by people who treat their livestock with care and respect is the way.
sounds prohibitively expensive

>>19638122
>veggies
Literally covered in shit
>bugs
Literally birthed by swamp water or shit
>fish
Literally swim in piss and shit
>shellfish
Eat said shit on the bottom of the oceans
>mushrooms/fungus
Literally grows from dead shit

Shit happens in the food chain. Get over it. It's ALL fucking disgusting. That is why your body acid washes all that slop you eat.

>>19638163
Yep, it is a thing that people eat, like ceviche. Usually done with beef. Beef Tartare is the term for it.

>>19639613
This is the consequence of being shielded from reality. People are far too shielded from what it takes to grow/raise/harvest food.

>>19643306
>the small amount of reptiles and rodents and insects are wasted

Dude, that’s like saying it’s wasted air if we don’t breathe it all, even though it’s pollution to make the air we don’t breathe be used as a toxic dump from CFCs and carbon emission

And besides, even though insects lives and mice aren’t comparable to human lives, those species were created and handed a life because of the field of wheat. They wouldn’t have existed without it, and even though they are killed in the process, they would be dead within a year of a natural harvest and have fulfilled their purpose by helping maintain the natural habitat of the farmed wheat

>>19642420
i mean technically yea the both "sugars" taste the same but the molasses in the brown sugar adds its own flavor

>>19640898
How old were you when you learned this basic fact that’s been common knowledge for fucking centuries, holy fucking shit.

>>19637901
You mean these ?

>>19640619
I'm sorry Brayden...

8 is way too high heat for burgers and you get a pink middle
fucking new electric stove

>>19637773
As opposed to other countries where they still don't know what causes it.

>>19639176
One year on a farm or a nature preserve would tell you emphatically that they do not get that big without a syringe. Deer abscesses get huge, and the biggest I've seen was about an inch and a half in diameter. Cow abscesses are normally the same size and also typically are attached to the skin. You can't tell because even anti-vax herds get a sick cow, so you get them that sized anyway from the one that magically got sick and reacted.

>>19639665
Jesus fucking Christ this post

>>19639665
>getting this mad over nothing
>pulling the political card
Aww someone needs their binky and a nap.

>>19638206
>cattle rancher
>dairy farmer

english is a dumb language sometimes

>>19637710
You can add Garlic to your pot of boiling pasta. I don't know how common this is but I never really thought of this until recently. For some reason I thought the thinly chopped garlic would fall through the drainer but it actually works and tastes quite well.

>>19640540
what do you expect from chinkoid subhumans

>>19646719
naw its a important distinction, you don't farm cows because they grow themselves you're there to tend the ranch hence "rancher"

>>19639465
usually when making a chicken stew I'll make enough to contain a whole chicken, that way I can roast the chicken like I would if I were eating just that, separate the meat from the bones, pressure cook the bones for an hour or two with some vinegar, and start on the rest of the stew some time while the pressure cooker is still going, just gotta make sure you dont add too much water to allow to add the bone stock whenever its done, and then add the meat at the end like you said.

Don't try line your oven bottom with aluminum foil in an attempt to prevent spills :<

>>19640445
at first I thought this was a shitpost, then I lol'd realizing how you made that discovery

>>19637786
>mince the remains and make burgers.

>>19637983
i will say pork is very clean but...those shoulders aka the "boston butt" that people make into pulled pork
some of the meat on that has a nasty taste, the gristle too
theres a reason it used to be thrown in barrels and no one wanted them, and whenever the asian cook them they parboil it first

>>19642587
you should shut the fuck up about things you don't know anything about.

>>19644360
that's literally the point of the thread

>>19637710
>the forbidden garlic butter

>>19637710
what a good thread completely wasted by a derailing picunrel... OP never fails to disappoint.

anyways don't add your tators to stew until the last 20-40 min of simmering otherwise they'll be over cooked and mush out

Leave the steams on the jalapenos when you makes poppers.
at first i was pissed when i was first served them like this but it quickly made sense because you can hold id it while you bite it in half from the other end and the pepper won't slide out and give you third degree burns on you chin

add this shit to any ground beef meal, it will improve it dramastically

>>19640495
poland unironically

>>19647946
my husband uses Tennessee Pride Hot for spaghetti

>>19641771
Equatorial cut vs polar cut. The grain runs from root to tip.

>>19647953
Thank you good anon, as a Pole I can add Lithuania, super high rate of development, SUPERB cuisine

>>19647992
you made good choices to wind up where you are
be happy

>>19637710
>Don't put tomatos in with the rest of your roast veggies, it'll just squirt its water all over the place
That's an anime girl image just waiting to be drawn.

>>19647287
How's that dementia treating you anon?

Always look over your vegetables before buying. I bought 3 crowns of broccoli in a bundle and only realized a few days later they were COVERED in aphids on the underside, and the top had some small green caterpillars that blended into the broccoli. They survived in my fridge for a few days and I couldn't get the aphids off by washing so I just ate them.

>>19648113
thanks anon

>>19648332
based

>>19648332
You ate the bugs and you were happy.
Based.

>>19643306
>let small herds of livestock graze freely on natural land
That's not what's happening, though, is it?
It's more like:
>Instead of eating this soy/corn directly, I'll grow ten times as much and then feed it to a cow and then kill the cow after keeping it confined in a stable, wallowing in its own excrement.

>>19639556
I'm so fucking glad I'm a vegetarian

>>19648821
meat normally doesn't have abscesses, you know
>>19648116
seek mental help

>>19648815
>Instead of eating this soy/corn directly, I'll grow ten times as much and then feed it to a cow and then kill the cow after keeping it confined in a stable, wallowing in its own excrement.
sounds based

>>19648832
Yeah dude, and you know what never does? Vegetables.

>>19639665
Excellent bait

>>19649159
>NOOOOOO PLANTS CAN'T GET DISEASES

>>19648832
>seek mental help
No.

>>19649259
that's different

>>19649259
I've always wanted to try huitlacoche.

>>19639556
pontificate the aroma

>>19649413
its really good, kinda sweet

>>19646245
This. I’ve worked with DNR doing health surveys of whitetail deer populations, the amount of crazy shit I’ve seen is unnervingly high. I can assure you, those deer are never injected with anything. Regardless, my in-laws work as ranchers in the states and all of their syringes are sterilized between uses. I’m not sure why Euros get chuffed about the quality of meats over here. I live in the UK and it’s only been very recently that my spouse can give blood in the states because of mad cow prions, something that the UK STILL has problems with. Bad shit happens everywhere imao.