all 11 comments

[–]trimalchio[S] 1 point2 points ago

oh also i made gravy from the goat juices for the beans and rice but the beans and rice weren't dry enough to need gravy so it wasn't really a positive which felt weird. so yeah with no point to it i threw it away. I kinda felt bad but the dog probably shouldn't be eating spicy food so it probably isn't even good for him.

anywho, that's jerk goat.

[–]StudentRadical27 1 point2 points ago

What kind of a sous vide set up you got?

[–]trimalchio[S] 1 point2 points ago

I've just got the Anova and a FoodSaver vacuum sealer; I need to get a better thing to do the water bath in though because i wound up using a big glass jar this time but the anova was all lopsided and didn't screw on right.

I think mine has bluetooth but honestly i never use it, i just use the selector wheel and press the button and off it goes.

[–]oolong🍵>🍔 1 point2 points ago

sounds great!!!

would you, by any chance, be interested in jerk sauce recommendations though??

[–]oolong🍵>🍔 1 point2 points ago

i'm sorry, i read grace and i get that they're bigger exporters but they're not my fave jerk sauce producers i guess???

[–]trimalchio[S] 1 point2 points ago

yeah; I'll have to check what other options we have in our stores. I really prolly just need to do it myself from basic spices to get a better mix. Also pimento wood. I really need to smoke this recipe next time

[–]oolong🍵>🍔 1 point2 points ago

oh! do you want a basic seasoning recipe too??? at my job, we mix it ourselves but the measurements are in bulk....

i'm paid to shill for spur tree spices but i like walkerswood more, kendel is also good, should be cheaper than grace too

[–]trimalchio[S] 0 points1 point ago

I mean I can always scale a recipe down, so that'd be awesome. I bet my main problem would be finding just as good of ingredients on the weirder stuff though. I'm gonna have to check out my more international grocery store and see what their goat selection is like and see what seasonings they've got. because if they have something good you mentioned I'd go for that instead of trying to do it myself. I bet most of the restaurants here just buy stuff you mentioned though. It's cool because the town I live in has a decent jamaican population so we've got a few different places to choose from. I'm just really sad because the place by my house changed hands and their jerk chicken is definitely not as good as it used to be. And they do stupid shit cutting the chicken up and it winds up with tons of tiny shards of bone and it's super not fun to pick those out. I really don't get the obsession with cutting things at random places when cutting meat in caribbean butchering. In the DR they were just as random about where they'd cut shit and it was also annoying. I guess I just have super westernized standards on that or something.

[–]oolong🍵>🍔 1 point2 points ago

alright!! i don't have the recipe memorised so i'll get back to you on monday with it! don't remember anything too extraordinary but maybe american spices don't have the same flavour profile???

oh geez, it's kinda the way it is here?? like, the butcher at my job uses a machine to cut meat and it's regular enough, but with chicken, it's hand cut and a lot more random

[–]trimalchio[S] 1 point2 points ago

like, i guess I'm just wondering about the whole idea of cutting cooked meat where you're not cutting at the joint. like; why do that? each joint is there for a reason and if you're just cutting it for serving pieces it's not helpful to cut a bone and send shards everywhere when i'm getting the whole thing.

[–]oolong🍵>🍔 1 point2 points ago

a lot of people eat with their hands here so that's one thing, but also, i'm really used to it and unable to supply a real answer. like, i eat fish expecting bones and it's the same with any other meat??? i don't see them changing on this tbh