Thread: Dinner

A tip for you - get a meat thermometer if you haven't. Impossible to stuff up Beef that way.

Can someone help me out with this..?

I think its 1.5kg of corned beef, although it looks like ham.

The guy I bought it off said to boil it for a couple of hours and pull it apart with 2 forks and it should fall apart.

He also reckoned that Aussies add othe stuff like orange peels and something else ive forgot to it

Im gonna sous vide it but wanna know if theres anything else i should do to it




Is it cured already?

HELP

Originally Posted by Dillinger

I think its 1.5kg of corned beef,

I'd be surprised.

I'd probably do this.

https://teakdoor.com/the-kitchen/1566...ed-porkio.html (Luigio's Slow-Cooked Mexican Pulled Porkio.)





Slow cook with pineapple juice, red pepper and spices.
Pull apart with a fork.
Reduce it to a thick sludge.
Lay it on a baking tray and burn the top.
Mix it all up and scoff it with sour cream, jalapenos and beer.

So its pork?

Bit hard to tell with it still in a white plastic bag.


Did the spotty nose-pickin' Somchai in Big C happen to say yes to every question you asked him?

Originally Posted by Dillinger

Can someone help me out with this..?

I think its 1.5kg of corned beef, although it looks like ham.

The guy I bought it off said to boil it for a couple of hours and pull it apart with 2 forks and it should fall apart.

He also reckoned that Aussies add othe stuff like orange peels and something else ive forgot to it

Im gonna sous vide it but wanna know if theres anything else i should do to it




Is it cured already?

HELP

1 - who are you buying unidentified meat from? Don't.
2 - A picture out of the bag would be more useful. It's like Lulu asking if it is a wart on his little picollo or a errant bit of turd showing a picture of it in a rubber jonny.
3 - More likely to be ham. If it is you don't want to sous vide it!

I bought it off an English master butcher who got it off some Aussie ex butcher

Well that's good to know. If it is beef, it is shit beef (fat is white, not yellow). If it is pork its rotting (slimy texture). Probably low grade salted Thai beef if they told you it was beef. You really should cut a small piece off and fry it to find out what it is. Sure as shit looks like ham to me though.

However, bang it in with orange peel and cloves and see what happens. 24 hours and then roast it with mustard and honey on it.

I am sticking with Ham. I can not think of any cut of beef that would look like that. It's from the leg, and it if were leg from a cow it would be huge. My blue arrow shows where the bone would be. Fry a little bit - if it goes pinkish, its pork. It if goes grey brown, its beef. If it's been cured it will fry and smell like gammon / bacon.

If you think that might be beef then maybe you should stick to sprouts.

Hmmm. Ill await a 4th opinion

I'm going for pork shoulder (bone removed).

Master butcher you say Dilly?

Hes a white butcher working in Big C. They have a white baker in there too

Originally Posted by Dillinger

Hes a white butcher working in Big C. They have a white baker in there too

so show us the label then.....

If it is ham though, you would be a fool to sous vide it. You need to take the salt out. Soaking it, or boiling it is the way forward and not sealing all the salt in in a vacuum pack. Chuck the fucker in the bin and go and get a big mac.

Theres no label on it. He got it out the boot of his car

That fat fucker Topper will know

I cant believe the guys got cured ham mixed up with corned beef.

He even mentioned silverside last week when i mentioned brisket, which i think is what the Yanks call it

He told me to boil it today as well. You wouldnt boil corned beef...... would ya?

Looks like Pork to me Dill, maybe they screwed your order up and gave you pickled pork?. It's nothing like any corned beef I've ever seen though, which I've cooked/eaten about a squillion of that look like this in their raw state:



And the moment you mentioned Master Butcher I knew you were in more strife than the early settlers. Every fucking cvnt and his cat who's ever seen a blue and white striped apron in this country is a "Master Butcher" but not ONE of the cvnts can make a decent fucking sausage, which is the very FIRST thing any 1st year apprentice butcher learns in the West. I've abused fuck out of these worthless fakers more times than I can remember when they spring the "Master Butcher" bullshit on me, the asswipes masquerading at Big C Extra are prime targets because their sausages are completely INEDIBLE and they can't make simple fucking corned beef (despite constant promises that they're working on it, the nitrate is being imported, etc etc et-fucking-cetra). Useless cvnts, the lot of them.

Sorry, rant over.

^Maybe mine would look like that after boiling? No?

And yeah the bangers are shit

Originally Posted by Dillinger

Theres no label on it. He got it out the boot of his car

That fat fucker Topper will know

I cant believe the guys got cured ham mixed up with corned beef.

He even mentioned silverside last week when i mentioned brisket, which i think is what the Yanks call it

He told me to boil it today as well. You wouldnt boil corned beef...... would ya?

Is this some sort of joke? Boot of his car? In Thailand? Unless he had a cooler in there you are in possession of a lump of dead cert poison. Pork or beef.

"corned beef"


Reckon Dill bought it off some African butcher on craigslist.

It was frozen in the middle

^^^^No mate, yours will look like boiled pork.

Hope the master butcher wasn't the guy who used to own simple Simon's in Jomtien, Wayne I think his name was. Just as likely to be roadkill if it was.

Whatever it is, im gonna sous vide it for 5 days


As soon as i can get in there.....



Less than 29 hours now

Do they look like theyve shrunk?