Tag Archives: sliced

Charlito’s Cocina

Since I had a credit with Carnivore Club, I ordered a regular box. The quality is once again incredible. Take a look at the unboxing below. This time I had four sausage items from Charlito’s Cocina:

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Inside, there is a card that tells you all about the meats you are about to eat, along with suggested pairings like cheeses.

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Here’s what they look like unwrapped – like shriveled penises:

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While a shriveled penis is admittedly not the greatest look in the world, I’m pretty certain that these taste much better than a shriveled penis. If any of you have had both, give me your opinions.

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So as I was going over my note card along with my packaged meats, I noticed something. The “salami picante,” #4 on the note card, was swapped out for “campo seco.” It seems the provider ran out of the salami picante and substituted the campo seco instead, but Carnivore Club was unaware and unable to update the note card in time for the shipment.

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No bother to me, really, other than the fact that campo seco and cerveza seca were somewhat similar in both look and flavor. Cerveza seca was a bit leaner, however, while campo seco had large blobs of delicious fatty white spots throughout – most of which were surprisingly tender.

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The chorizo was good. Not too potent and garlicky, as some can be, and it had a mild heat to it that didn’t overpower.

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The clear winner by far, however, was the “trufa seca” truffle sausage. It was coated with a sea salt and was vibrantly flavored with that earthy and robust truffle flavor. Absolutely delicious. I’ve never tasted something so unique in this kind of product.

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I highly recommend purchasing meat from this supplier, Charlito’s Cocina. And if it isn’t obvious, I am a big fan of Carnivore Club. This box alone would cost WAY more if all items were purchased separately, so you’re getting a good deal along with such great service. I let Carnivore Club know about the swapped sausage issue for #4, and they, along with Charlito’s, insisted on sending me the salami picante even over my protestations. Good people!

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So after keeping a close eye on this supplier, I noticed they set up shop at the Union Square Holiday Market (I am always stalking their Instagram feed) for the 2015 Christmas season.

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I went down after I was all out of their delicious sausages and picked up three packages of trufa seca. While I was down there I got to meet the owner and founder, Charles (left). He threw in a package of chorizo for me to sample!!! I am really excited to bring this sausage out to my folks for Thanksgiving!

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Steak “Salad”

Okay so I am playing fast and loose here with the term “salad,” I realize that. If you’ve been keeping up with my posts, you know I have some very serious opinions about what constitutes a salad.

According to my definition, this is not a salad. This is some other kind of appetizer. But if you’re like me, you have an aversion to reheating leftover steak from the steakhouse. Other than tossing the leftovers into a pot to make a stock or a broth what can do with the meat, especially if you ate like a pussy and there’s a lot of nice slices left?

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Once in a while my wife and I will cut it up small and toss it in with some fried rice or something, but this steak “salad” is a really fun and quick way to make a pre-dinner, cold food item.

This recipe is a little something I picked up from my dad, who used to make this with leftover steaks as well. We called it “meat salad” around the house.

The first thing you do is cut up the steak remnants into small, thin pieces. Try to cut against the bias so that you simultaneously tenderize the meat. While cutting, you can remove some of the excess fat or gristle. Keep that in the freezer for the next time you make beef stock or broth.

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You’re almost done already. Place the meat into a bowl and drizzle on some olive oil and balsamic vinaigrette. Then toss with some salt, pepper, garlic powder, onion flakes and crushed red pepper. If you have any cheeses in the fridge, this dish goes really nice with some shaved pecorino or parmesan, or crumbled blue cheese, on top.

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That does it. Really simple item to make with leftover steak.

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Carnivore Club

I follow Carnivore Club on Instagram due to the high quality images of incredible meats that they post. When I’m telling you that they post some of the best quality foodporn, I’m being dead serious…

They’re located somewhere far, far away from NYC, so I figured I’d really never get to try one of their boxes of products unless I spent big dough and ordered something online to have it shipped. Well, to my surprise, they were offering a Groupon deal! There was a massive discount on a premium box of meats (along with a $15 credit to use on your next purchase).

A premium box is a real wood humidor of sorts.

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A subscriber can get monthly deliveries of high-end meats at their doorstep. This is what the unboxing looks like:

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There are generally four meats per box, though not all boxes are this amazing. Mine was filled with iberico shit:

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Again, mine was a premium box (which is generally much more costly), made of real wood, nice hidden hinges, ultra high quality meats, etc. The regular packaging is a faux wooden box, still very smart looking. But take a look. Mine even came with the humidity gauge and shit.

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“Satisfy your inner carnivore” is printed on the box, as well as an image of their logo.

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Okay so let’s get down to the goods here. The box came with four meats, and I’m going to review each one and provide some pretty pictures.

The first thing I did was to slice up some of the chorizo, which you saw in the video above.

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If you treat your meat like you would treat your own dick, you’re always going to enjoy it. This stuff was super flavorful. It wasn’t overly spicy to the point where you couldn’t keep shoveling slices down your throat. The fat content was soft and malleable, melts between the heat of your fingers. Really nice.

This next shot is everything together. The chorizo, plus the other three packaged meats.

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The top left is the chorizo that I sliced, so we will skip that, since I already talked about it. The top right was another type of chorizo. This one was softer, a little more moist, had less fat content and a more smoky flavor. Clearly they had different diameters too. I really thought I was going to get jipped here with two of the same type of meat, as far as flavor goes, but the two chorizos were very different from one another. The bottom right was the salchichon. Like the chorizo, this had good melty fat content, but it was a more mild and more pure flavor. You could taste the meat, unencumbered, because it wasn’t laden with spices. Very crisp. The sparse peppercorns really made it pop too. The bottom left was the dry cured ham. This was really soft. It had the texture of a very high quality prosciutto, with a clean flavor. Really nice meat, excellent non-stringy fat. It wasn’t paper thin, but the flesh was so soft to the touch that it was difficult to get each slice up in one piece. That’s freaking tender shit!

Overall this was a great buy. If I didn’t get a Groupon deal, I might have thought it was a little overpriced, but then again I am not a rich bastard. Some of you bank-makers out there might find this to be a good price given the supreme quality of meat that you get in each box. So give Carnivore Club a try. I think you’ll like it.

UPDATE

Since I had a credit with Carnivore Club, I ordered a regular box. The quality is once again incredible. Take a look at the unboxing here:

20151008_170330

20151008_170404

20151008_170538

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Inside, there is a card that tells you all about the meats you are about to eat, along with suggested pairings like cheeses.

Scan_Pic0021

Scan_Pic0022

Here’s what they look like unwrapped – like shriveled penises:

20151008_170832

20151008_170951

20151008_171127

20151008_171237

While a shriveled penis is admittedly not the greatest look in the world, I’m pretty certain that these taste much better than a shriveled penis. If any of you have had both, give me your opinions.

DSC08043

So as I was going over my note card along with my packaged meats, I noticed something. The “salami picante,” #4 on the note card, was swapped out for “campo seco.” It seems the provider ran out of the salami picante and substituted the campo seco instead, but Carnivore Club was unaware and unable to update the note card in time for the shipment.

DSC08049

No bother to me, really, other than the fact that campo seco and cerveza seca were somewhat similar in both look and flavor. Cerveza seca was a bit leaner, however, while campo seco had large blobs of delicious fatty white spots throughout – most of which were surprisingly tender.

DSC08058

The chorizo was good. Not too potent and garlicky, as some can be, and it had a mild heat to it that didn’t overpower.

DSC08052

The clear winner by far, however, was the “trufa seca” truffle sausage. It was coated with a sea salt and was vibrantly flavored with that earthy and robust truffle flavor. Absolutely delicious. I’ve never tasted something so unique in this kind of product.

DSC08048

I highly recommend purchasing meat from this supplier, which was Charlito’s Cocina. And if it isn’t obvious, I am a big fan of Carnivore Club. This box alone would cost WAY more if all items were purchased separately, so you’re getting a good deal along with such great service. I let Carnivore Club know about the swapped sausage issue for #4, and they insisted on sending me the salami picante even over my protestations. Good people!

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