Meatgistics Podcast: Rack em' Up!

[processhead]

One of the natural components in head cheese that gives its characteristic texture and binding qualities is the gelatin. Head meat, connective tissue, tendons are all high in collagen which when cooked down extracts the gelatin and when cooled, holds the loaf together. Some people don’t care for the texture since it is so unfamiliar, but once you get past the newness of it, there are some great flavors from the traditional seasonings used in old-world style head cheese and souse.

@NDMike , I can tell I am preaching to the choir here!

It’s really too bad some peoples entire perception about a food is built upon a mental image about that food and doesn’t include actually tasting it first. If you try something first and don’t like it, then hey, no problem and move on.

[ND Mike]

processhead…yep people are just too afraid to try things. Have you ever had tiger meat?

[processhead]

@NDMike What I grew up knowing as tiger meat was raw, seasoned, ground beef.
Are we talking about the same thing?

[ND Mike]

processhead…yep. Around here it is very lean pieces of beef that is ground, lots of spices added, and usually has chopped onion and green pepper in it. It is great on a snack crackers like Ritz. I love the stuff. When we hang out and have driveway beers with the neighbors we often will go through a half pound of it.

[Chef]

@ndmike Never had the opportunity, what do you compare it to?

[ND Mike]

Chef the texture is similar to a liver pate but more course. It is spreadable. The flavor is peppery with hints of garlic and onion. Then there is some crunch from raw onion and raw green pepper. There is a 1 raw egg put in per lb to help with the bind.

[processhead]

Chef The uncooked beef is so different in flavor than well done cooked beef. If you like your steaks or other beef really rare, then the flavor is not too different than what you are accustomed to. The seasonings are what make it so unique.

[glen]

Tiger meat recipe?
I have tried to make it but can’t get it right

[ND Mike]

glen I found this.

[Chef]

@ndmike Sounds extremely interesting. I can think of several applications. Not sure where I could get some.

[YooperDog]

@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime

[processhead]

YooperDog said in Meatgistics Podcast: Rack em' Up!:

@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime

Thank you, yes, I was trying to remember the name of the other raw dish. Thats the one.

[ND Mike]

YooperDog it is very close from what I have read.

[badfire2625]

Tex_77 What is Pittsburgh Style? I’m a “burgher” for my whole life and I’ve never heard of that.

[Tex_77]

badfire2625 Quick sear on either side and very rare purple interior.

[badfire2625]

So I heard something in that podcast that I just cannot comprehend. Austin said something about medium being the perfect temperature for beef. I’m broken. My team leader doesn’t know how to eat steak? Medium-Rare is absolutely the most cooked a steak should be. How can I stay Team-Orange with the fundamentals flawed at the start? How can I switch to Team-Blue when Austin invited me to Orange when Jonathon (and where did this Jonathon Tremblay profile come from) didn’t invite me to be blue. Maybe I’ll go rogue and join Team-Grey. Maybe I’ll become a loner and shun any team. I’ll have to think about this one for a while… Austin. Medium? Seriously?

[badfire2625]

Tex_77 I may have done that a time or two but I didn’t know it was a thing. I was just too cold grilling in my shorts and a hoodie in February so I rushed it…

[Tex_77]

badfire2625 Also don’t forget Austin thinks $1 frozen pizza is 5 star cuisine. Please join Team Blue, the winning team.

[badfire2625]

Tex_77 Wait. What?

[Austin]

Tex_77 Not 5 star cuisine, but Totinos pizzas are good for what they are. Especially if you want to eat pizza every day and not blow the bank on your food budget. That was my diet for years as a bachelor, and I don’t regret it at all.

badfire2625 My definition of medium is still only 135 and still a nice red color throughout. If you start getting any brown through there, it is overcooked. I just like it right where the texture is starting to change from a raw feeling to a cooked feeling. I’d argue it makes it more tender because there is more denatured proteins breaking down. As soon as you get past the denaturing and start breaking down the myoglobin and turining brown, you’ve overcooked it. Some people would put medium right in the middle of this changeover, and to me medium has an ultra fine line on what is good versus not. It could be medium and be outside of what I want and I’d say overcooked. Just on the beginning and verge of medium is where I want to be.

I also don’t think that the temperature for a cooked steak should be enough to force you out of Team-Orange… Unless it was arguing that a well done steak was the best…that would be grounds for dismisal from Team Orange to me and I’d dismiss myself! Lol!