I don’t think I’ve made a post on here about food, so here goes! 😃

I’ll go first…I just love eating uncooked pasta. It has such a satisfying crunch and the tomato pasta and wholewheat pasta are my faves! This has been a habit that I’ve had ever since I’ve had teeth and people are always surprised that I haven’t damaged my teeth doing this. I enjoy pasta cooked too!

  • Varyk@sh.itjust.works
    4·
    10 hours ago

    probably heart for me these days.

    it’s my favorite cut of meat, and everybody agrees if I cook it for them, but until they try it I always get weird. looks or blank stares and confused questions.

    • Drusas@fedia.io
      3·
      9 hours ago

      How do you cook it? I’ve never tried heart but I’ve been curious to do so.

      • Varyk@sh.itjust.works
        4·
        8 hours ago

        every way, haha.

        a few of my favorites are:

        1. I love to jerky heart, so I’ll cut it into very thin ~2-3mm slices, marinate it in soy sauce and brown sugar to taste for 8 hours and then put it on a tray over a box fan and air dry it, it is my favorite jerky.

        i bought a counter deli meat slicer just for jerky after I made so much, and it was totally worth it.

        heart meat is very flavorful but doesn’t have any fat running through it, so it’s really easy to get a lot of good, flavorful slices for jerky, because you can’t really jerky fat, or rather the drying process for fat isn’t worth it to me.

        1. Hot pot, ~1 mm slices(deli meat slicer), Just a big old plate piled high with slices of heart, throw a quarter or half block of Hot pot base into a rice cooker, get your other dishes, once The hot pot is simmering, enjoy.

        2. stir fry: cut as thin or thick as you like. I really like the flavor of the meat itself with heart, so I will slice pretty thick, ~6mm, Chuck it in a pan with some onions for a couple minutes, Cook to your liking with some beef tallow/oil, and then at the end throw in the flavoring and shut off the heat and mix it in. I’ve taken to pre melting a 1x1 in block of hot pot base and pouring that on right at the end mixing it onto the stir fry.

        this type of hot pot base, the brand isnt too important as long as it looks similar to this:

        • Drusas@fedia.io
          2·
          7 hours ago

          Your foods are totally up my alley. I make my own jerky as well and even have a dehydrator, so I will definitely give that a try. And I’m having that style of hot pot for dinner in a couple of hours! Sadly, I don’t have a heart on hand, but maybe next time.

          • Varyk@sh.itjust.works
            2·
            6 hours ago

            perfect. definitely give it a try, it’s it’s such a great cut of meat, very deep flavor, satisfying texture while still being easy to bite through, and super versatile.

      • Varyk@sh.itjust.works
        3·
        9 hours ago

        both, I haven’t had a heart I don’t like. I started eating barbecued chicken hearts first, and then I realized they sold pork and beef hearts in the supermarkets so I started buying those and those are such good cuts of meat for stir frying or Hot pot or whatever, such a stronger flavor and perfect texture for me since I like lean meat, so yeah if I see a heart, I’m eating it.

        • snooggums@lemmy.worldEnglish
          3·
          7 hours ago

          Do you have a way of cooking them so they aren’t too chewy, or is that the texture you like?

          I always found chicken hearts to be a bit chewy, but they were probably overcooked.

          Edit: never mind, didn’t scroll down far enough.

          • Varyk@sh.itjust.works
            3·
            6 hours ago

            Chicken hearts in particular are usually cut with the fat left on them and it’s a pain to remove because they’re so small, but pork or beef hearts are really easy to cut the fat away and then you just have firm, lean flavorful meat.