I was happy to get some of the "action" shots this time (that I missed for the cow tongue) when the outer skin from the tongue was being removed. Ended up spicing it exactly the same, so I have nothing at all different to report other than it was pork this time. The taste and the texture were identical to the cow's tongue.
Oh, the one difference that I do recall was that it was much easier to clean that the cow's tongue. It had none of the little prickly barbs on it that the cow's did for ripping grass out of the ground.
Tongue initially doesn't have the outward appeal that would guide one to pick it up and decide to try cook/eat it; but it is actually quite delicious. I don't recall the recipe, but memory tells me the pot contained:
You can see everything combined in the first couple pictures. The third picture is after it had cooked in the slow cooker on low for about 10 hours. The fourth picture is how the tongue meat looked cooked and cut on the plate. And the fifth is of the peeled off "skin" bits that remained.
While at Costco today, I picked up a jar of their garlic and added it into the soup while it warmed it up for supper tonight.
Added some salt and pepper to my bowl, and loving how easy this soup was to make, and how good it tastes.
Of course I'm using the soup bones that I got as part of my grass-fed meats, and the recipe I found was really quite simple. The only ingredients missing were bay leaf and garlic, but everything turned out beautifully. Here are some pictures of the before and after of the homemade soup/broth.
I found it interesting how the marrow completely dissolved into the soup leaving the bones hollow. On the advise of the recipe author, I am saving the bones in case some friends would like to give their dogs a treat.
|I am just loving grass-fed bacon, and frying eggs in this bacon's drippings is awesome! I know I've said this before, but for everyone out there that is still buying their bacon from the grocery store... Wake up, and smell the bacon!|
|For the first attempt cooking these ribs, I kept it simple by letting the slow cooker have its way with them. Going forward, I do plan to find some nice Paleo-friendly sauce options to go with them to bring back the missing finger-licking fun!|
These sausages are delicious, but boy are they hot! Spicy enough that i don't think I would ever eat more than one or two at any meal since the heat really builds up the more you eat them; at least for me anyway.
I do enjoy variety when planning my meals, so having a great spicy option is a welcome addition.
After the nitrate-free bacon success, I was eager to pull out another cut of grass-fed pork... and pork chops just seemed like the next natural place to go. I wasn't expecting one inch piggie-steaks, but boy did they look good... and taste good! If only I had stopped to take a picture of them cooked before devouring them...
Received my latest grass-fed meat order yesterday from McDonald Farm, and was excited by a few things:
Today, I tried the beef smokies that came with the 1/4 beef order. All I can say is wow! They were absolutely delicious, seasoned perfectly, and zero grease-in-the-pan type of lean. I wish I had alot more of them; definitely something to add more of on the next order.
Also tried the hamburger patties which were incredibly tender; I swear this must speak to the dry-aging process that they use. Their taste was also very mild when compared to your average burger patties, which was a nice surprise.
From the steaks, I have tried only some of the chuck and rib-eye. I overcooked the rib-eye (the first I tried to cook) so it was not as tender as it should have been, but was an excellent and delicious cut. The chuck was cooked perfectly and it was hard to imagine it as a lower "ranking" cut of steak; it definitely went well cubed on-top of my salad at lunch.
Still alot more to try from the order, but the initial verdict is very positive. Definitely grass-fed for life!