Where`s The Beef ?

[rrptownley]

I had this mofo hanging in a corridor in summer for 24hrs before it hit the coals for Buena Noche:

No complaints or upsets afterwards:

Also, cooking in the Argie standard ovens is horrific. I had to cook a 12kg Turkey for thanksgiving which just fit in the oven. There was a power cut all day in my windowless kitchen, but somehow it came out after 8 hours cooking just right.

 

[khairyexpat]

WHAT THE HELL

Man !!! Why no restaurant here have THINGS like this .....
May be you can start something and help fellow country men ....

Also, cooking in the Argie standard ovens is horrific. I had to cook a 12kg Turkey for thanksgiving which just fit in the oven. There was a power cut all day in my windowless kitchen, but somehow it came out after 8 hours cooking just right.

 

[syngirl]

Your knives are crying in agony.

lol my knives are Made in Argentina, I have never expected anything good of them.

 

[Dublin2BuenosAires]

Beef aside, we had Bondiola de cerdo last night, bought from the market on Moldes (in Belgrano)... I think it's a farmers market, pretty small and roves around the city depending which day. Luckily for us it arrives on Saturdays.

The quality of the pork was exceptional. Cut it into churrascos, more or less, and cooked with red wine thyme and rosemary. Was excellent. They sell chicken as well which cooks without losing any water (i.e. hasn't been injected with water to bulk up).

If anyone is in the Belgrano area, I cannot recommend enough getting down to Moldes to buy pork, chicken, eggs and veg on a sat morning. You will have to take a number and wait to be called but it is worth it. Also, we find it much much cheaper than the supermarket while the quality is leagues better. Double advantage if you come with a dog and someone else, I usually queue while mrs and the pup socialise in the park with the other dog owners.

Sadly, they don't have any beef on offer.

Still yet to stumble the best beef I can buy beef without getting in the car. I like to shop (very) local as I am lazy (on the weekends) and like supporting my local vendors.

Herre´s the link to where your local feria de itinerante can be found:

http://www.buenosaires.gob.ar/areas/espacio_publico/mantenimiento_urbano/ferias_mercados/ubicacion.php?menu_id=23759

 

[robwerwe]

I've not heard from Bajo recently, I hope nothing bad has happened to him...

I had this mofo hanging in a corridor in summer for 24hrs before it hit the coals for Buena Noche:

No complaints or upsets afterwards:

Also, cooking in the Argie standard ovens is horrific. I had to cook a 12kg Turkey for thanksgiving which just fit in the oven. There was a power cut all day in my windowless kitchen, but somehow it came out after 8 hours cooking just right.

 

[nlaruccia]

People are WAY too over panicked about bacteria. They are overly cautious with expiration dates, with time out of the fridge, even keeping one cutting board for meat and for veg -- if you have glass or marble cutting boards and are cleaning them properly after using meat on the surface, you are going to be fine. My 96 year old grandmother has managed to survive to that ripe old age without double cutting boards, and her meat growing up certainly wasn't sitting in a fridge all day.

Your steak can sit on your granite counter top (in a dish) and be perfectly fine for at least an hour out of the fridge and you are not going to get sick. Now ground beef, it's a bit of a different story -- it's made from all the off-cuts of the animal and yes, there is a higher chance of bad bacteria contained in the meat, so no I woudn't recommend letting ground beef sit and warm up -- unless you are then going to cook it until black, at which point it will be horribly dry and will have not only killed off all bacteria but all enjoyment as well.

I guess we fly by the seat of our pants in my household, but we don't own a microwave -- and I regularly forget to take something out of the freezer the night before for dinner, so a frozen piece of meat sits on the counter in a pyrex for a good couple of hours at least, in our house, if not longer. And how many times have we gotten sick? Never.

I am fully aware that after posting this probably not a single one of you will want to eat at my house, thinking we have filthy meat hygiene... Too bad you'll miss out on the 5hr slow cooked lamb roasts, bbq ribs, and full traditional asados...

I got food poisoning twice leaving meat out too long. Still do it though. Hahaha. It tastes better cooked when the meat is at room temperature.

 

[syngirl]

I got food poisoning twice leaving meat out too long. Still do it though. Hahaha. It tastes better cooked when the meat is at room temperature.

Yikes! Do you remember how long?

Smell before you cook too, any off smell is meat with a problem that will not be solved by cooking.

 

[nlaruccia]

With all this talk about Mercado del Progreso I took some photos today when I passed by. Besides having the best cuts of meat and fish, they sell everything from veggies, fruit, spices, imported products, wine, cat food, bakeries, lingerie, DVDs, furniture, hardware store and even a PagoFacil.

http://s839.photobucket.com/user/nlaruccia/library/

 

[Alicia karr]

To my horror, when I decided to try to cook Peking Duck myself, I discovered it meant keeping the uncooked duck hanging at room temperature for 12 hours. When I googled the recipes most stood by that process. I did use that recipe and learned that we ARE overly obsessed with refrigeration and expiration (they actually say"best used by") dates. But also want to say next time I'm ordering Peking Duck from the Chinese restaurant on Tagle. Definately too labor intensive for me!

 

[rrptownley]

My grandparents used to hang their pheasants outdoors until they the broke at the neck and dropped, or until the maggots started falling out, whichever came first. It gives the game better flavour.

This is winter in Scotland though, so would be -10 - 5 Celcius.