Last weekend saw us hosting a very successful ramen/pork workshop. Using a handsaw, a bunch of knives, a mallet, a cleaver and some good, old-fashioned elbow grease, we broke down a side of pork.
Congee sounds exotic but it is, at its most basic, as simple as it gets. With a history dating back to cash-strapped Chinese workers, congee was a way of adding a small amount of rice to a large amount of water in an effort to bulk it up and make something nutritious out of nothing.To keep with the theme, I’ve used a hock in the cooking process, as I believe it to be the cheapest, most underrated cut on the entire carcass.
“Never stop learning”. It’s a mantra that we carry into every day at FFMM. We have to. We’re totally self-taught. It would be arrogant and stupid to think there wasn’t room to grow. One of the ways we improve is to travel.
Nothing turns an average, meat-eating civilian into a thoroughly-trained, educated, informed and skilled meat expert quite like hamburgers. Everyone has an opinion. I guess it’s because we have all eaten and cooked so many of them, over the years. Naturally, at FFMM we have an opinion too. It’s a fairly basic one: use shit meat and you’ll get shit burgers.
Setting out to make a fresh chorizo (based on the Mexican and Argentinean styles of grilling a fresh sausage, instead of slicing up a piece of charcuterie) we ground up some shoulders of pork and added chorizo-ish spices. Paprika, chilli flakes, fresh garlic etc. We were left with a pretty tasty mix. It was good. Really good. We then added the Bloody Mary aspects. Celery seeds and Worcestershire sauce. Better. Getting there. Black pepper and tomato juice. Very close. Tabasco. Almost. A final squeeze of fresh lemon juice. There you go. That’s it. And then we put all of this into a casing. Kabam. As a serving suggestion, we’ve pickled some pineapple. The sweetness and the acidity are winners with the gutsy flavours in the patty. If you really wanted to next-level it, I would have absolutely no problem with you throwing everything onto a roll, frying an egg and gently sliding it over the top. Arguably the greatest breakfast roll around. Of course, of course, it goes without saying that this pairs extremely well with a Bloody Mary.
By now you'll know that we talk (a lot) about dry-aging our beef over here. We thought it might be a good idea to explain that a bit better.
Merguez is a pretty fiery little lamb number, with roots in North Africa. We call sausage like this a “meal sausage”, as we feel they can - and should - be treated like a steak, a pork chop or a lamb rump. Here's a great dish, with the humble sausage at the core.
Meet the FFMM Fantastic Four. Superhero meat, fighting off evil villains and their own nemesis.
I’ll tell you what my best value-for-money cut is. Without hesitating. It’s beef shin. In light of that, here's a killer taco recipe that takes full advantage of the cut's best qualities.
Since reading a book called Japanese Soul Food, my mind had been blown by the diversity of their food. Here's the recipe for a simple and spectacular bowl of pork belly donburi.
If you’ve made it into an actual, real butchery, then…congratulations. You’ve already avoided the convenience of a supermarket, which is a step in the right direction.
This recipe is inspired by Fergus Henderson - someone who revolutionised British and global food and the man who perhaps single handedly took marrow bones and made them fashionable again.
Toronto's Parts and Labour owner and burger champion Matty Matheson has made a burger or two in his day, so Munchies put their trust in him to teach them how to make a proper one.