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zakruti.com » Dish recipes » Eater
This Giant Kielbasa Helped a Michelin-starred Restaurant Start Buying Whole Animals Prime Time

This Giant Kielbasa Helped a Michelin-starred Restaurant Start Buying Whole Animals Prime Time

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Rating: 4.0; Vote: 1
Is this sausage crying cheese? LiamRC: the amount of people saying the literal term for what they're doing (value added product) is pretentious is just nutty. some dude literally said everything that a restaurant sells is value added product. buying a cut of steak and then cooking that steak doesn't make it a value added product. you take a product that is comparatively cheap, like wheat or milk, and turn it into a more valuable product, like flour and cheese respectively. so many people sit there and hear a term they can't understand and call the person using it pretentious. cooking your cut of steak and calling it a value added product would be pretentious, but that isn't what they're talking about. it's literally what all food processing plants do, and anyone who calls that pretentious simply lost all sense of the word.
Date: 2020-05-20

Comments and reviews: 9


Whole animal takes me to a part saying that Bones (not bonemeal or bonemarrow) is a part of it too, i can see why people dont think it's edible and nor do i think it is, but isnt it tho? what about curing a batch of splinters in 2 months to get bones to be as juicy as a grain of rice? its not full animal if we arent talking about the whole animal. i understand bones are generally thought unedditable but is that really so?
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This is more of a kasewurst than a kielbasa. Kielbasa is based on a crumbly, medium grind (typically pork but any meat will do, with some finely ground beef to keep it cohesive. A finely emulsified double grind isn't really used except for parowki, which are kind of the Polish version of wienerwurst. I don't doubt that this is good, but I can't agree with the label.
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It might be good, it might have earned Michelin star, it might even be the best thing in entire world but guess what? Its still not Kielbasa. That's the most annoying thing about Americans, its like taking 1990's Fiat putting Chevy badge on it and calling it Classic American Muscle Car. Im sure you wouldn't be impressed by that
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someone correct me but doesn't dark muscle mean the animal was stressed before slaughter and is caused by a release in adrenaline and probably cortisone if there stressed? and also i thought its a negative if the meat is darkened? anyone got any info or even if thats all right but the reason they choose the dark meat?
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If you think this is actually a Kielbasa, then you've been eating too much of tha Hillshire Farms bs. Real Kielbasa has large chunks of meat and is NOT emulsified. this is some sort of Frankensausage. That being said, i'm sure it's tasty! Just not a Kielbasa.
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I feel sorry for the cleaning crew. They've got a lot of equipment, pots, tubs, and pans that will have to stripped down, washed and sanitized due to the fact that everything has come in contact with raw meat. Very labor intensive and awful work.
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I would rather have smaller sausage. But, I can see this as a nice cheesy mortadella or something to that effect as a sausage with onions, bell peppers and some BBQ beans for ome helluva Fank n Beans meal that will make your heart sing.
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Your videos could be so much better if you two didnt host them. Weird beta male worms squirming around in a professional world only to bother people at work to actually make them feel physically uncomfortable.
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Gross. It reminds me that episode of The X-Files, where they cut the alien stone in a laboratory and the black fluid from it started to leak thru their hazmat suits and came in their eyes.
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