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Foodies BS Thread.

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

  1. Nov 30, 2022 at 12:22 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    I've been thinking about this since you've posted about it.. SO many ideas. Thank you for inspiring!
     
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  2. Nov 30, 2022 at 12:30 PM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    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.
     
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  3. Nov 30, 2022 at 12:44 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    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.
     
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  4. Nov 30, 2022 at 1:02 PM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    I made that like 2 weeks ago :rofl: - 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:
    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.
     
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  5. Nov 30, 2022 at 1:08 PM
    truchador

    truchador Well-Known Member

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  6. Nov 30, 2022 at 1:27 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    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!
     
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  7. Nov 30, 2022 at 1:28 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Kitchenaid has a meat grinder attatchment
     
  8. Nov 30, 2022 at 1:31 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    Thank you for the reminder.. as I do have a Kitchen Aid!
     
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  9. Nov 30, 2022 at 1:55 PM
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    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.
     
  10. Nov 30, 2022 at 2:01 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Only negative ive heard is the cutter blade looks similar on both sidesbut only one side cuts
     
  11. Nov 30, 2022 at 2:41 PM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    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.



    :spy: yes I have the pasta rollers attachment for the KitchenAid.....
     
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  12. Nov 30, 2022 at 3:57 PM
    Kilo Charlie

    Kilo Charlie I have lost my way

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    I've always been curious if the ravioli maker was a PITA or not haha
     
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  13. Nov 30, 2022 at 4:37 PM
    truchador

    truchador Well-Known Member

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    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
     
    Last edited: Nov 30, 2022
  14. Nov 30, 2022 at 5:33 PM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    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 :rofl:

    If you hunt big game (deer elk etc) it could make sense to own.
     
  15. Nov 30, 2022 at 6:38 PM
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    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.

    2EE11F81-F155-43ED-842B-6D5B98B7A7E8.jpg
     
  16. Nov 30, 2022 at 8:10 PM
    SOSHeloPilot

    SOSHeloPilot My 1st Muscle Car

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    ...^^^... 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.
     
  17. Nov 30, 2022 at 8:15 PM
    SOSHeloPilot

    SOSHeloPilot My 1st Muscle Car

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    .
    ...^^^... Wooah .. this place is getting fancy ... looks fantastic ... :thumbsup:
     
  18. Nov 30, 2022 at 8:23 PM
    grdgz97

    grdgz97 Well-Known Member

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    Where do you come up with this?!:hungry:
     
  19. Nov 30, 2022 at 10:12 PM
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    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.
     
  20. Dec 1, 2022 at 5:49 AM
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    I can't find an exact picture of what I did, but if you cut a cucumber onto an angle, then twist, it comes off and creates a little cucumber dixie cup type of thing. Drop some hummus in there, it's a simple but cool looking thing. Also found this when looking for a picture of that.

    [​IMG]


















    I did the chicken burgers last night. Made a mini me for the dog.

    upload_2022-12-1_8-47-16.jpg


    They get a nice crust

    upload_2022-12-1_8-47-37.jpg

    Swiss, mayo. Sometimes your dinner mimics what you ate in college and you put less effort into it...

    upload_2022-12-1_8-48-1.jpg

    Vegan mayo on the right. :puke: was not a fan. Tried it before and it wasn't bad. I think this one used some sort of sweetened or flavored soy milk. Regular mayo on the left.

    I am going to try this again (maybe soon) but try mixing breast and thigh together. I think I'll try a 1:1 ratio first and see how that comes out.
     

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