Foodies BS Thread.

I enjoyed it haha, next time I'll have to make my own sauce

 

I don't do any "canning" but I sure could go for some dilly beans now that you mentioned it.

Suppah from tonight. Used almost one of everything from my farm market haul.

 

Looks good to me haha! ^^^

 

Sorry no pics as I am phone-challenged this weekend. That aside, I accidentally something interesting for dinner.

I made a mushroom risotto and some simple green beans with butter.

Then I took some catfish fillets...cleaned them, simple season of Old Bay and some salt.

Cooked a quarter-pound of bacon. Used bacon fat to flash-fry catfish. Had with risotto and beans.

So, bacon fried catfish is a thing, and it was pretty tasty too. Gonna play with this over the coming weeks and see what I can come up with. The bacon didn't overpower the fish, it really just kind of rounded out the flavor.

 

So me and my wife are going to start trying to eat healthier so by the time the baby gets here it will be a routine. Got to find a good spot for some veggies and then find ways to make things in different new ways...

Also,
If you were to grind meat to make your own burgers, meatloaf, taco meat ect... what cuts would u use? Is there cheap cuts the come out better once ground?

 

Remember, you have to have to have some fat in there or it'll be dry and chalky. Don't go too lean with your cuts.

Also, mix and match. Better overall texture that way.

 

I know all about the dry!!! It took me and my dad years to get my mom to stop buying ground London broil for burgers and other things.....

 

^^^Agreed. Fat content is important (although you have to keep a healthy balance of course)
Rib eye makes the best ground beef for me, but at $10/lb I would rather eat it as steak than to ground it up. I usually get sirloin and chuck and mix that. The sirloin is dry, but good meat flavor, and if I get a good fatty chuck it balance it out.

 

London broil can be good in a crock pot, low and slow and keep it moist.

Not so much for grinding

 

I grilled on the other day and sliced it real thin with the elec knife. it was tasty!

 

Made 2 lbs of jerky out of 4 lbs of venison roast this weekend. Cleaning out the freezer, going to be fresh deer in there soon!

 

Sounds like some good stuff.

 

This might look like a weird combination of foods but it was what I was craving and it was awesome together.
Grilled pork loin, carrots, broccoli, fresh tomato and eggs.

 

Don't take this the wrong way, but...what WOULDN'T you eat with 3 scram and cuppa'joe?

 

What do you guys say about eggs that have a "sell by/enjoy by sept. 22 " stamp on them?

 

Normal foods I wouldn't be questioning it. Normal farm fresh eggs in a the cardboard carton thing.

 

Sounds like egg salad time

 

It isn't that they're no good, but you DO need to make sure they're properly well cooked. I wouldn't do anything besides the hard boil with them, and from there go whichever way.

 

Nothing wrong with that combination at all!! Its always good to mix things up every now and then. I'd loved to have tried that dish!!

 

Should still be good several days after the sell by date. It's conservative.

You can also do the float test. If you put it in a container with water, fresh eggs will sink to the bottom, okay eggs might hang around somewhere in the middle, floating somewhat, and old eggs will float with the thicker side sticking up above the water.

Another way is to break one open, like when you fry it. A round globe yellow is good. A yolk that is flat and runs into the white, which is also watery and runny, is not good. Assuming you did not squash it when you break it open