Foodies BS Thread.

It's hard to keep any pink in steaks that thin when you cook them in a pan.

Grind them and make burgers.....

 

Bingo.

Cheap meat mondays if there's any cheap steaks or stew meats, I love to grab them and grind them up. I use a food processor instead of a grinder though, so it's less "mush" and a bit chunkier, but cooks the same.

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

(and goes into the dish washer, it's not a single use kitchen appliance, etc etc).

Yeah cooking steaks that thin is hard to hit mid rare. Doable, but harder. They're good for shredded too.

 

fried garbanzos

 

Doesn't the food processor generate too much heat?

Yesterday I soaked ground beef in the juice and zest of two oranges and 1/3C of minced ginger for 12 hrs then made a stir fry with ginger, shitake, onion garlic. Served over rice and topped with blanched broccoli tossed in peanut sauce.

The orange flavour in the meat was incredible.

 

How long you processin' your stuff?

Nah - Especially if you freeze it for a couple minutes ahead of time, it only takes a couple seconds to make a meat paste. I do it with chicken too. 1:1 thigh to breast, and it makes some great chicken patties. Breaded and done in a bit of oil -

 

They make good grill kabobs too.

 

The trick is a very hot cast iron. I wouldnt go any thinner that what was posted tho. Its doable just takes a bit of practice for thin meats

 

What's the difference between a garbanzo bean and a chickpea? I never had a garbanzo bean on my face. lol

 

Same food, different name.

 

two names, one love

figured since I was using smoked spanish paprika, would only be right to use its spanish name

 

Mi suegra (mother-in-law) is from Spain. Three things that can always be found in her kitchen are asafran (saffron), paprika, and pimienta (peppercorn).

All of her food is amazing.

She puts garbanzos in almost everything because she loves them so much.

 

nice, I bet you guys eat very well at home!

paprika in spanish is (pimenton)



my grandmother from my mothers side, came over from spain with her parents around I believe 1950, in the 60s & 70s they had a little restaurant down in greenwich village manhattan

needless to say I grew up regularly eating a typical spaniard diet

 

Beef and broccoli

 

So you made a chocolate ganache tart??
Did you make some caramel sauce to go on top??

I got a bunch more peaches = fruit tart

I'll trade you peaches for that chocolate ganache!

 

Your suggestion came after I made it; not gonna lie the caramel sauce on top sounds delicious but I don't carry insulin with me so huge pass.

If you got peaches I'd be making a cooked fruit pie!

 

Looks good AF

Can I adopt you?

 

Smoked chicken salad

 

Nothing like eating pork chops, providing opinions on the pork chops and receiving pork chops for said opinions.



Accompanied by mashed potatoes, stuffing and mixed veggies.

My eyes were bigger than my stomach. I only downed one chop.

 

This is a Bahn XEO. A Vietnamese crepe. Faaaccck! So good. Worth my kitchen blowed up.