Butcher My Heart
Ever want to know how to butcher a beef heart? Probably not, but I do. I heart Chris Cosentino and his unbelievably, amazing site. Heart butchery after the jump…..
Comments
I found that video quite soothing for some reason. Butchery could be considered an art form.
heart tartare!? FUCK. Luke, we need to take a road trip out to his restaurant.
Also, I love how it always looks like chefs have the shittiest knives with the plastic handles and junk, but they’re always so absurdly sharp.
i wonder if hearts that have been frozen for like three years are still good
Depends on how they’re frozen, I suppose.
John said:heart tartare!? FUCK. Luke, we need to take a road trip out to his restaurant.
seriously… although, that would be quite a road trip
i was kidding mostly. as far as i know they’re just in like.. plastic grocery bags in the freezer. i don’t know if my friend even has them anymore.
they took up a lot of room.
fuck i love this guy… http://blogs.sfweekly.com/foodie/2009/02/boccalone_ps_pork_butter.php
Luke. We are buying a tub. Somehow. Then we are replicating it. When are you free? Any thoughts on how to acquire some? I wonder if we could just email him directly. I wonder if he’s on twitter…
HOLY SHIT, LUKE! I HAVE FOUND THE FUCKING MEAT MECCA AND IT IS ON THE GOD DAMN INTERNET!
I AM BUYING IT. ALL OF IT.
he is on twitter. i started following him a couple days ago. that nduja looks un-fucking-real
http://www.boccalone.com/Salumi-Society
I told the internet my birthday was coming up, right? Cause it totally is. You should all chip in and buy me the 12-month enrollment. My friendship is worth at least that much.
John said:HOLY SHIT, LUKE! I HAVE FOUND THE FUCKING MEAT MECCA AND IT IS ON THE GOD DAMN INTERNET!
I AM BUYING IT. ALL OF IT.
i don’t disagree, but i think the meat mecca may be here… http://www.salumicuredmeats.com/
John said:http://www.boccalone.com/Salumi-Society
I told the internet my birthday was coming up, right? Cause it totally is. You should all chip in and buy me the 12-month enrollment. My friendship is worth at least that much.
fuck, i’m buying myself this for my birthday that just passed
I think Gosia is officially getting this for my birthday. Luke, we should have salumi parties when our shipments come in.
Also, having tasted the real stuff, I am SUPER pumped to taste American-made lardo. And knowing that I can get it in American means I will likely finish my lardo block within the next week or two instead of rationing it like I have been.
Which is probably not at all a good thing.
John said:Luke, we should have salumi parties when our shipments come in.
is this the upscale version of a Sausage Party?
BAAAAAHAHAHAHHAHAHHAAHAHAH! Wow. Good job, Mandy.
hahahaha gross
speaking of lardo, i rationed the block you gave me little by little until a weekend when rachel went away and i pretty much devoured it
So, I thought it was posted here, but I can’t find it… Cosentino makes a pancetta that is the face of the pig, cut off the bone, and rolled up with the tongue, then cured. My most recent sachetto contained this wonderful treat, which I am eating for dinner tonight. I am very excited.