gastronaut Posted December 11, 2008 Share Posted December 11, 2008 I'm in search of Caul Fat for some home charcuterie. Anyone know of a DC area place to buy it? We asked at The Springfield Butcher, and they said "what's that?" then "we can order it for you"; not promising. :-( I can mailorder it from Niman Ranch, but can't find a shipping price and bet it's extortionate. Thanks. Link to comment Share on other sites More sharing options...
Waitman Posted December 11, 2008 Share Posted December 11, 2008 The shipping (as I just found out) is $34, so you are correct in fearing that the FedEx is more expensive than the fat. A few of us have had an eye or two out for caul fat for several years; it has never been reported available locally. I, for one, might be interested in going in with you, getting a block of the stuff myself and splitting the shipping (which I suspect rises very little with the addition of another order) costs. We can meet (or meat, ha ha) at some dive bar to make a tradeoff, assuming that the miles between locations are not overwhelming. Apparently, Niemans delivers to this area by two-day air, for Wednesday arrival (only), so orders would have to be placed by Sunday if you want pate for Christmas but are not keen on cooking Christmas Eve. Link to comment Share on other sites More sharing options...
Heather Posted December 11, 2008 Share Posted December 11, 2008 I too would be willing to go in on a block of caul fat. A pate sounds like just the thing for our holiday party. Link to comment Share on other sites More sharing options...
DanielK Posted December 11, 2008 Share Posted December 11, 2008 I seem to recall that agm managed to score some a couple of years ago, though my memory could be faulty... Link to comment Share on other sites More sharing options...
Tweaked Posted December 11, 2008 Share Posted December 11, 2008 Wabeck used caul fat to make the lamb meatballs he served at some DR get together we had in the Firefly lounge several years ago...maybe he can be helpful. Link to comment Share on other sites More sharing options...
agm Posted December 11, 2008 Share Posted December 11, 2008 I seem to recall that agm managed to score some a couple of years ago, though my memory could be faulty... Yeah, your memory is going. I was looking for some, never got my hands on any. Link to comment Share on other sites More sharing options...
DanielK Posted December 11, 2008 Share Posted December 11, 2008 Maybe check with Stachowski? Now that he's solo for the moment, he might still be have a regular supplier that he can get you guys in on an order? Link to comment Share on other sites More sharing options...
V.H. Posted December 12, 2008 Share Posted December 12, 2008 Try the Lebanese Butcher. Since they have their own processing plant, maybe they can get the caul fat for you if you describe what it is and what you're using it for? Link to comment Share on other sites More sharing options...
Chef Tom Posted December 12, 2008 Share Posted December 12, 2008 I can get the Caul Fat. It comes in 15 lb frozen blocks. I can thaw and break down into smaller portions - preferably not too small. Cost is $1.99/lb plus tax. PM me with the quantity you want. I can have it ready for pick-up next week. Tom Food Matters Link to comment Share on other sites More sharing options...
Waitman Posted December 12, 2008 Share Posted December 12, 2008 I'd be up for that. Hell, given that Nieman wants $20 for 2.5 lbs plus that $34 shipping tab, I'll buy the whole 15 pound block and resell it at Nieman Markups to Heather, Gastronaught and the rest when they need some. One question: once thawed, can it be refrozen? And, if not, how long does it keep? Link to comment Share on other sites More sharing options...
edenman Posted December 12, 2008 Share Posted December 12, 2008 One question: once thawed, can it be refrozen? And, if not, how long does it keep? Yea, I'm interested but wouldn't be able to use it until at least January, so the frozen/refrozen thing would make a big difference in my interest level. Link to comment Share on other sites More sharing options...
Chef Tom Posted December 13, 2008 Share Posted December 13, 2008 One question: once thawed, can it be refrozen? And, if not, how long does it keep? I have refrozen it and used it at a later time. Of course, generally the food police don't like you freezing/thawing/freezing/thawing. It is FAT, mostly, so there is not huge loss in its quality. I find it keeps quite well. If you want to pay me more for the Caul, don't let me stop you ! Link to comment Share on other sites More sharing options...
xcanuck Posted January 13, 2009 Share Posted January 13, 2009 Did anyone ever get around to ordering some caul fat? Stachowski sometimes wraps his terrines in bacon. Any thoughts on why caul fat is preferable to bacon? Link to comment Share on other sites More sharing options...
Sthitch Posted January 13, 2009 Share Posted January 13, 2009 Stachowski sometimes wraps his terrines in bacon. Any thoughts on why caul fat is preferable to bacon?I would not say that one is preferable over the other I just think that they meet different needs. One reason to use caul is simple, it does not taste like bacon, actually doesn't taste like anything, it just adds the fattiness to the dish. While I believe that with very few exceptions the inclusion of bacon makes life better sometimes you don't want either the smokiness or the texture on a terrine as it might overpower the underlining flavor, or just match what you are trying to do. Another reason why I would use caul is its flexibility, I can cover an entire terrine with part of a piece with little or no fuss. Link to comment Share on other sites More sharing options...
goldenticket Posted January 7, 2011 Share Posted January 7, 2011 According to the FreshFarm Market newsletter, EcoFriendly will have caul fat this weekend. They're at the Arlington Courthouse Market on Saturday (9-noon) and Dupont Circle on Sunday (10 am - 1pm). Link to comment Share on other sites More sharing options...
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