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Coast Packing Co.
3 followers -
Family owned since 1922
Family owned since 1922

3 followers
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A tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of sizzling lard to crisp, golden perfection. Unpretentious comfort food, where eating with your fingers is not only acceptable, it’s required!

We’re talking about fried chicken of course!

Now GOOD fried chicken is not ‘fast food.’ It requires technique, time and dedication and the frying in lard is a must -- But when all is said and done, it’s worth it.

Check out this recipe from Sean Brock via Lucky Peach, it’s a recipe that uses 5 different fats to give you ultimate flavor!

#NationalFriedChickenDay #Lard #FatisFlavor
http://ow.ly/jWDj30dpYLI

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It's #FourthofJulyWeekend, why not celebrate Independence Day with this All-American Flag Pie! Apple pie may be all-American, but blueberries and cherries are in season and they are perfect for the whole red, white, and blue tablescape!

#FATTIP: For the best-tasting pie crust, be sure to use lard as your fat because it creates the flakiest dough. Do not overmix the dough, and make sure the fat is cold!

Here is the easy-peasy recipe from The Kitchy Kitchen!
http://www.thekitchykitchen.com/?recipes=%2Ffourth-of-july-cherry-blueberry-flag-pie%2F

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More Americans are endorsing sustainability and minimally processed food. That’s the clear conclusion of our new nationwide Ipsos survey conducted this month.

Each year, consumers, businesses and farms spend nearly $220 billion on food that goes uneaten, according to Food Business News. Some 42% of the 1,000 sampled said they were more interested in minimally processed food today than they were 5 years ago.

And with #nosetotail dining growing in popularity – in part in response to concerns about food waste and sustainability – we also asked consumers which alternative parts of a cow they were open to eating: Liver (27%) and tongue (23%) topped the list; while sweetbreads (11%) and testicles (7 percent) were least popular.

See more survey details here: http://bit.ly/2sJjm1Y
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We never need an excuse to indulge in some crispy fried onion rings, but if you do, it’s #NationalOnionRingDay!

Instead of the ready-to-cook boxed or bagged onion rings which contain a number of unhealthy ingredients, you can quickly make your own with some simple (recognizable) ingredients.

In this recipe from Twisted Veggies, the flours normally used have been swapped out for grain-free options and you’ll cook your rings in grass-fed #beeftallow, instead of unhealthy vegetable oils.

The result -- Crispy & Delicious Grain Free Onion Rings!
http://twistedveggies.com/crispy-grain-free-onion-rings/

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You may have seen the headlines this past week regarding the dangers of coconut oil and other healthy fats recently released from the American Heart Association. Well, here are some actual facts about why their latest advice should be taken with a grain of salt.

As Sustainable Dish - Diana Rodgers, RD suggests, let’s focus on eating REAL food, including coconut oil, butter and other traditional fats like #lard and #beeftallow. Please do not avoid healthy fats in favor of margarine and processed vegetable oils, as the AHA recommends. Real, whole, environmentally sustainable food will always be healthy, regardless of what the latest report may claim!
http://sustainabledish.com/coconut-oil-wont-kill-listening-american-heart-association-might/

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Father’s Day is here and that says BBQ in capital letters! Why not try our twist on the traditional pulled pork sandwich? Featuring a brioche bun and curtido coleslaw with #VIVAlard mayo. Spicy and flavorful from the bun to the slaw, these SoCal BBQ pulled pork sandwiches are a fantastic main course for your Father’s Day get-together! Get the recipe here: http://bit.ly/2qTJMe5 #HappyFathersDay from Coast Packing Co!
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These days, chefs are getting creative with burger patties in order to goose the burger’s flavor, and boost their nutritional profile!

Minneapolis beer hall restaurant @newbohemiagv New Bohemia grinds aged beef fat and corned beef into burgers. CEO Brian Ingram says the aged fat “is kind of truffley, caramelly in flavor.”

The restaurant also has a burger blended with bacon and pork belly, and another with Cajun-style andouille sausage.

Blending in other ingredients makes it easier to keep the burgers consistant, and less cumbersome to eat.

#TallowOnTheMenu #TastetheDifference #beeftallow #beeffat

http://www.restaurant-hospitality.com/food-trends/chefs-get-creative-burger-patties

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