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Wayno
Big Wall climber
Republic, WA
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Mar 16, 2019 - 08:09am PT
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Last night we had pot roast. You know, tough cut of meat slow cooked in wine and stock and then the veggies. This one took 5 or 6 hours. Why so long?
Yak. We used Yak top round. Very lean, mild beef flavor, not gamey. We didn't go to a fancy store to get it. No fancy stores up here. Someone up here raises the beasts. Beasts of burden but no burden to eat , only to cook. I'll eat it again. Next time I will put some ground Yak into a meatloaf.
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Wayno
Big Wall climber
Republic, WA
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Mar 16, 2019 - 09:54am PT
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I think my wife paid 8 bucks a pound. I said no but she really wanted to try it. I would eat it again but in general that is expensive, but not prohibitively so.
As I get older I consider more than what I pay out of pocket for something. That is a luxury that I am going to let myself have. Even a free fish or deer that you harvest yourself has hidden costs.
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Wayno
Big Wall climber
Republic, WA
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Mar 16, 2019 - 10:29am PT
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That doesn't surprise me. When I was in Seattle I could get just about any kind of meat but I would pay a lot for it sometimes. Sometimes not so much.
We got the Yak directly from the rancher. Met her down at the local store. Word of mouth advertising. No middlemen. We got the top round, a couple pounds of ground and a nice 12 oz. piece of filet all for the same price.
Most of the folks in this area that raise animals use natural feed and good practices but are unwilling or can't afford to go through the certification process to be able to call their meat "organic". This is good, because the certification scheme is a gimmick. "grass fed" is also a gimmick. So is "free range". Your best guarantee is to meet the grower and see their operation and make up your own mind. Or take what you can get and don't worry about it too much.
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Wayno
Big Wall climber
Republic, WA
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Mar 16, 2019 - 12:42pm PT
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Times are a changing. Even in the cities you can get meat from the producer. In Seattle there were ranchers that would come into town to sell their meat. They would arrange a meeting place and you could pick it up locally. It was all done over the internet. There are websites that cater to this emerging market. There is also more networking between restaurants and producers for quality natural meats. One busy restaurant can be a great cash boon for a small independent producer. The only problem is the FDA. Some legal issues and consumer fear of eating non-inspected meat. The FDA only inspects a small percentage of the meat that has the stamp. Legally a restaurant has to use only FDA inspected meat. Individual consumers can eat whatever they want to.
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Ghost
climber
A long way from where I started
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Mar 16, 2019 - 01:04pm PT
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Even in the cities you can get meat from the producer. In Seattle there were ranchers that would come into town to sell their meat. They would arrange a meeting place and you could pick it up locally. It was all done over the internet. There are websites that cater to this emerging market.
We bought a lot of good meat that way, but it's the same caveat emptor as buying in a store. We had one rancher try to unload a side of beef on us that was long past its eat-by date.
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d-know
Trad climber
electric lady land
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Mar 16, 2019 - 01:50pm PT
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Woohoo! Got me a crockpot free from my sweet Mother.
Going to try a batch of beans to break it in.
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Wayno
Big Wall climber
Republic, WA
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Mar 16, 2019 - 08:36pm PT
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Woohoo! Got me a crockpot free from my sweet Mother.
"How sweet it is!"
Jackie Gleason
A recently departed dear friend that I can best describe as a second Mother gave me some old cooking gear. Among those treasures is a sixties era countertop electric roasting oven. Heavy gauge stamped steel that is all enameled. A small turkey would easily fit in it. The electric range that was in this place is not bad but the door seal is a joke on the oven. This little roaster is a Godsend.
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Ghost
climber
A long way from where I started
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Mar 16, 2019 - 09:29pm PT
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Among those treasures is a sixties era countertop electric roasting oven.
Never heard of such a thing. Is it like a modern toaster oven but on steroids? Can you post a picture?
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JOEY.F
Gym climber
It's not rocket surgery
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Mar 16, 2019 - 11:59pm PT
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^^that sounds good and pure.
I’d just add re crockpots, when you pull out a bunch of chicken/turkey bones which you’ve diligently saved up in the freezer; throw in the pot with the usual suspects (carrots onions celery herbs). Cook low for a week (jk, 8 hours or so) . From there you’ve got a broth. Noodles soup one night, broth for beans or split pea another time . Endless possibilities.
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Wayno
Big Wall climber
Republic, WA
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Mar 17, 2019 - 07:33am PT
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Here you are, Ghost:
It weighs 24 lbs.
The heating element is inside the bottom. The large black pan and the rack are removable. There are two small vent holes in the top. The thermostat dial goes up to 500 and has low settings down to zero. I am going to see if I can find the owners manual on the internet.
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