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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 328 of 987
  1. Apr 1, 2014 at 7:35 AM
    #6541
    SR52012

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    SR52012 Well-Known Member

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    I may do the crockpot with maybe some brown gravy and veg in it...

    Also i need to go pick up the meat grinder attachment for my kitchen aid so i can start grinding my own meats for burgers and stuff... heard it makes all the diff!
     
    SR52012, Apr 1, 2014
    #6541
  2. Apr 1, 2014 at 7:56 AM
    #6542
    LUSETACO

    #6542
    LUSETACO Here for the Taco Pron

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    Yes
    Yeah salt will suck the moisture out if you let it sit too long.
     
    LUSETACO, Apr 1, 2014
    #6542
  3. Apr 1, 2014 at 8:01 AM
    #6543
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Yeah thats what I figured but I thought maybe with a wet marinade it wouldnt be as bad but I guess I was wrong. Dennis do you know like the threshold on whats the longest you should marinade meat?.....like just overnight or like 2 nights?
     
    DeeKay21, Apr 1, 2014
    #6543
  4. Apr 1, 2014 at 8:04 AM
    #6544
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    Yes
    Depends on the meat and how thick it is. For fish just an hour or so. Chicken won't take long either. Thin steaks a couple hours. Thick steaks can go over night.
     
    LUSETACO, Apr 1, 2014
    #6544
  5. Apr 1, 2014 at 8:06 AM
    #6545
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Oh okay so just common sense I guess haha. I had like carna asada type meat so pretty thin stuff so I'm sure thats why it was so tough cause it dried out from marinading to much. :(
     
    DeeKay21, Apr 1, 2014
    #6545
  6. Apr 1, 2014 at 8:08 AM
    #6546
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    Yes
    LUSETACO, Apr 1, 2014
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  7. Apr 1, 2014 at 8:10 AM
    #6547
    DeeKay21

    #6547
    DeeKay21 Lieutenant Dan.

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    DeeKay21, Apr 1, 2014
    #6547
  8. Apr 1, 2014 at 8:19 AM
    #6548
    SR52012

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    SR52012 Well-Known Member

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    This is what i have done before... but with the salt i was told to cover it all over until you can not see the steak anymore... let it sit in the fridge for 30-60 min depending on thickness and then rinse off the salt, let come to room temp and grill! It works great!!!
     
    SR52012, Apr 1, 2014
    #6548
  9. Apr 1, 2014 at 9:32 AM
    #6549
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    I'll have to try this too. So your just pretty much marinating the meat with a bunch of salt?
     
    DeeKay21, Apr 1, 2014
    #6549
  10. Apr 1, 2014 at 11:58 AM
    #6550
    SR52012

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    SR52012 Well-Known Member

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    Yep pretty much... and dont forget to rinse... the steaks r not salty so season with salt and pepper or what ever you want before you cook it.
     
    SR52012, Apr 1, 2014
    #6550
  11. Apr 1, 2014 at 12:24 PM
    #6551
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Okay sounds good. I wonder how this is cause you would think that coating it with salt would make it taste salty?
     
    DeeKay21, Apr 1, 2014
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  12. Apr 1, 2014 at 12:32 PM
    #6552
    SR52012

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    SR52012 Well-Known Member

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    well if im not mistaken... the main ingredeant in the store meat tenderizers are salt... and idn about how it dosent make it salty... i just know it makes them tender and moist
     
    SR52012, Apr 1, 2014
    #6552
  13. Apr 1, 2014 at 12:36 PM
    #6553
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Oh okay makes sense. Thanks.
     
    DeeKay21, Apr 1, 2014
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  14. Apr 1, 2014 at 4:54 PM
    #6554
    Polymerhead

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    Polymerhead Well-Known Member

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    Congrats! Whole muscle deer makes great jerky if you're so inclined. Also, I'm planning on using some of my roasts up by slicing thin then marinating in lime & cilantro for a while and making fajitas out of them. I don't usually prefer roasts whole, so others can chime in there.
     
    Polymerhead, Apr 1, 2014
    #6554
  15. Apr 2, 2014 at 6:38 AM
    #6555
    SR52012

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    Thanks! That dosent sound bad... deer fajitas...
     
    SR52012, Apr 2, 2014
    #6555
  16. Apr 3, 2014 at 12:01 PM
    #6556
    MTgirl

    #6556
    MTgirl too many frogs, not enough princes... Moderator

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    [​IMG]
    lunch aka leftover grilled chicken with swiss, red bell peppers, lettuce, bacon and a little italian dressing on grilled parmesan bread. :hungry:
     
    MTgirl, Apr 3, 2014
    #6556
  17. Apr 3, 2014 at 12:13 PM
    #6557
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Looks good! ^^^
     
    DeeKay21, Apr 3, 2014
    #6557
  18. Apr 4, 2014 at 1:07 PM
    #6558
    aficianado

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    aficianado Well-Known Member

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    back to bone stock.

    Kind of. The cells are forever trying to reach equilibrium. It moves black land forth.

    I salt and leave it. But I never go crazy.
     
    aficianado, Apr 4, 2014
    #6558
  19. Apr 5, 2014 at 2:43 PM
    #6559
    DeeKay21

    #6559
    DeeKay21 Lieutenant Dan.

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    Made this for a friends birthday dinner. Tatertot casserole with bacon wrapped asparagus!

    20140222_184351.jpg
     
    DeeKay21, Apr 5, 2014
    #6559
  20. Apr 5, 2014 at 4:23 PM
    #6560
    MTgirl

    #6560
    MTgirl too many frogs, not enough princes... Moderator

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    brown/drain a pound of burger, throw it in a casserole dish.
    throw a bag of taters tots in and mix the two together.
    take a can of cream of chicken soup and 1/2 (soup) can milk and mix together in a small bowl. pour over burger/tots
    cover with foil and bake at 375 for 45-55 minutes and enjoy

    I call it prison food...long story.
     
    MTgirl, Apr 5, 2014
    #6560
Page 328 of 987

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