Foodies BS Thread.

We do that for chicken salad!

 

I've been thinking about this since you've posted about it.. SO many ideas. Thank you for inspiring!

 

https://www.thekitchn.com/how-to-grind-your-own-meat-in-the-food-processor-134272

Few things:

- I just use whatever steak is on sale, regardless of the cut. If it's cheaper than ground per lb, I just get it and blitz it.

- Freeze before? Nah, bring it out, cut it up, blitz, done.

But, there is this, which phrases it better than I can, so here:

Don’t Over-Process the Meat
Ground meat made in the food processor won’t look quite the same as the meat you buy at the store. It will look more like coarsely-chopped meat or meat crumbles instead of the extruded strands we’re used to. Resist the temptation to process the meat until it looks like paste; in a food processor, grinding to this extent will overwork the meat, making it tough once cooked.



I had a plan for dinner, but that's moving to tomorrow, I got some chicken thighs that are becoming chicken burgers tonight.

 

I like the idea with the cheap cuts..I'm also wondering how more expensive cuts will work out. The first thing I thought of was some boneless beef rib meat.. it makes for a great meal in the crockpot "Mississippi" style.

 

I made that like 2 weeks ago - turns out, I'm not a fan of pickles so it was mediocre.

Hate to say it - they turn out not worth it. You're grinding it and (usually) making burgers or meatballs. You will NOT notice a difference, in my experience, when you grind it up to make burgers/meatballs/chili/etc.

The thing that makes different cuts better/worse is the structure/style. Shoulder is super tough so you need to cook it low and slow to break down the collagen (same with brisket, chest. This is why these cuts were given to slaves, because they are stupid tough, but then BBQ was the way to cook them slow and make them edible, now brisket is super $$$). You don't cook a brisket like a ribeye, and visa versa.

But when you food process the crap out of it, they all cook similarly in burgers/meatballs/chili/tacos/etc. So, that's why whenever there's a sale/cheap cuts, I get 'em.

Highly recommend a vacuum sealer. I am not a fan of plastic waste, for sure, so I use these:

VestaEco Compostable Vacuum Seal Bags | Extend Freshness | Embossed | Certified Compostable | Reduce Waste | 6 x 10"es | 50 Vacuum Bags per Box

https://www.amazon.com/dp/B0964LJNT...rid=15M0KJDJVM5DQ&sprefix=biodegradeable+vacu

https://www.3dnatives.com/en/pla-filament-230720194/#!

I don't have a chamber vac, that's my next toy (maybe), but those work with the traditional countertop vac sealer.

 

Cast Iron Table Mount Meat Grinder - Mincer Includes Two 3/4" Cutting Disks and Sausage Stuffer Funnel, Heavy Duty - Make Homemade Ground Beef Burgers, Easy to Use and Holiday Cooking Must Have

$30 Cast Iron Table Mount Meat Grinder - Mincer Includes Two 3/4" Cutting Disks and Sausage Stuffer Funnel, Heavy Duty - Make Homemade Ground Beef Burgers, Easy to Use and Holiday Cooking Must Have

https://www.amazon.com/dp/B0067ULWJK




just saying….

 

Pickles are overrated!! IcK!

Thank you for the advice on the cuts! And I have a vacuum sealer with the regular bags.

The manual meat grinder would be ok.. they're not that cheap at my local Bass Pro Shops though!

 

Kitchenaid has a meat grinder attatchment

 

Thank you for the reminder.. as I do have a Kitchen Aid!

 

And it works really well.

I’ve heard mixed reviews about the two sausage stuffing attachments, though (plastic and metal). I’ll probably pony up for a standalone unit when the time comes.

 

Only negative ive heard is the cutter blade looks similar on both sidesbut only one side cuts

 

I have a food processor and use it for many things. I am very much so annoyed at "single purpose" kitchen implements. Now, if you used the meat grinder 3x a week - sure. But for my purposes, I have a food processor already.

I'm glad someone else is on the same pickle boat as me. For me it's more vinegar in general.

They do, but you need a KitchenAid and it's like 100$ for the grinder. I have a KitchenAid, and my food processor was a lot cheaper and can do many things.

Same as above though, if you have a use for it on a regular basis it may make sense to occupy the space it takes up. But I think they're also a biiiiitch to clean.



yes I have the pasta rollers attachment for the KitchenAid.....

 

I've always been curious if the ravioli maker was a PITA or not haha

 

That’s a good idea
I think the best reason to separate the grinding from the stuffing is to keep the temps cooler, grinders can be a lil finicky in that regard. Plus way more control of the stuffing and it’s easier and more consistent to load the sausage blend 5# at a time

Definitely a single purpose implement as outlined and maligned above by a certain (marked down) meat smoothie enthusiast but it does its purpose well. Then back into the shed it goes next to the grinder n slicer n vacuum sealer n dehydrator n all the rest of it lol

 

I think it was a bonus freebie we used it a time or two and it's shoved in a cabinet somewhere now.

Meat smoothie enthusiast

If you hunt big game (deer elk etc) it could make sense to own.

 

Working on hors d’oeuvres. I have a few parties lined up that paid for snackables only, so here we are.

Crostini, whipped cinnamon honey ricotta, candied naval orange, hibiscus flower, mint, and lemon zest.

It’ll be served alongside a .5 oz shot of bourbon. An “edible hot toddy”, if you will.

 

...^^^... My grandmother had one of those and she ground her own meats.

IIRC, her grinder looked like that except had a clamp that mounted on the edge of the table.

It worked great and I remember using it to make ham salad.

 

.
...^^^... Wooah .. this place is getting fancy ... looks fantastic ...

 

Where do you come up with this?!

 

Thanks, fellas! I like to play with food and do dumb stuff. Would I make this on the regs? Absolutely not. I’m just trying to enjoy my time on earth while benefiting others.