Kosher Dosher...“I am a culinary Heretic"

Long time admirer of Crowd-Cow but the first-time buyer. Let's be honest buying beef online sight unseen is unique and unusual. Anyhow besides showing you how I prepared this Rib-eye I wanted to you give a review too. This Rib-Eye came from Hutterian Farms Reardan Wa. I'll initially talk about how it arrived at my house followed up with a tutorial on my preparation, fancy pictures, and finally a review.  First, let me address the Shipping and Handling. It's very inexpensive. At $12.99 it's a steal (regardless of weight). I've done a lot of ordering online and this is cheap. I've ordered Duck (some other things too) online and for weight and price ratio Crowd-Cow charges 1/5 of what others charge….A Big WOW.  A heavy-duty Styrofoam box packed inside a sturdy cardboard box. The first impression was 5 Stars  ✡️ ✡️ ✡️ ✡️ ✡️  (out of 5). Before I opened the top of the styrofoam box I could feel the cold emanating on the box. Tha...

I've made this type of dish several times with several variances. We were over at a friends house and she added something I have never added to mine before… Kaffir leaves (She's from Thailand too). Wow it made such a difference. Anyhow this is less of a recipe and more of a how to. This dish will work with chicken and any curry paste you have on hand. There are quite a few different curry pastes on the market and they're all unique so chose which one you want. If you are willing to take on the task of making your own curry and you have access to unique ingredients that would be awesome to do because you can customize the curry to reflect your own palate. What makes my dish unique to many is my use of Sous-Vide. I've become very spoiled with Sous-Vide and if you know anything about this cooking method you understand why. SV makes dishes like this very easy to prepare. When you SV beef specifically the tenderness has no equal. Is this a tr...

Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara, like the one my grandfather cooked, was made with Pancetta or Guanciale  (my Cured Meats) . So with that, I needed a meat that was high in fat and tasted divine. Hence my creation of Beef-Guanciale  was born.  “”” Great Article on Pasta Carbonara and it’s possible History.”""  Recipe  2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Guanciale chopped up (or more….Love this stuff) 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 ts...