Wild Fork Foods

[mark]

I have a big original (like 30+years old) Calphalon thick aluminum skillet that I use for this purpose.

No cast iron unfortunately.

[mark]

Very tasty and tender. Used a light coating of oil in the pan and smeared mayo on them.

We're fans.

[mark]

We had the aged New York Strip steaks tonight. We did a head to head competition with our favorite local beef supplier.

First, the Wild Fork steaks were half the price of the local steaks. Wow.

$8.00/lb vs 16.50/lb

They were seasoned and prepared exactly the same in the same pan.
Salt, Pepper, touch of onion and garlic, Mayo seared and baked at 375 for 10-12 minutes.

They were both incredible pieces of meat. I might give a slightly more tender award to the local steak but it was so close that I kept going back to the fact, that the Wild Fork steaks were half the price.

We also prepared the Wild Fork Steak Fries in a shallow pan of olive oil. Wow. Incredible flavor from a spud. We didn't even salt them.

Wild Fork is here to stay for us.

[Mik]

I just placed another order. This time just some chicken, veal loin chops and some sauces, which I have found to be very good. If this keeps up I will probably cough up the $30.

[George K]

@mark said in Wild Fork Foods:

aged New York Strip steaks

I'm about to place another order. Which ones did you get, these?

https://wildforkfoods.com/products/beef-new-york-strip-steak

The prime is more expensive...

[Mik]

I doubt the prime is worth double the price.

[mark]

@Mik said in Wild Fork Foods:

I doubt the prime is worth double the price.

I don't think it is worth 2x the price.

@George-K You should buy both and do a side by side taste test.

[jon-nyc]

How did I not see this thread before?

[Mik]

Do I need to belabor the obvious?

5555

[George K]

@mark said in Wild Fork Foods:

You should buy both and do a side by side taste test.

It's sort of like, you know, computers and stereos. You pay 100% more and get 10% more performance. For some, that matters, amirite?

[Mik]

Prime is just the amount of fat. I have seldom found the price difference was worth it. In my experience the source has always mattered more.

[Mik]

Brining their Pork Rib Roast for tonight. Will report back.

[Mik]

Excellent flavor and tenderness. Brined it for a few hours then seared and roasted it with salt, pepper, thyme and rosemary. Served with leftover turkey gravy from Thanksgiving. Delicious with duck fat roasted potatoes and asparagus.