What are you cooking?

[Back in the fold]

I think that I NEED to get a meat grinder; one with a hand crank would be fine. I was thinking that a mix of chicken and pork ground would make for a really good burger. Another thought would be using left over corned beef or roast and grinding for a burger. Also would be interesting to use a grinder to make sausage as you can grind twice with the second grind adding the spices.

I have a meat grinder and I’ve been seriously toying with the idea of making my own burger from good lean cuts of beef . People used to do it all the time and I think it’s the only way that burger can be certified kosher .

 

[gwand]

I bought an electric one off Amazon about 8 years ago. I grind a combo of sirloin and brisket to make for burgers. But because of my heart issues I don’t use it that often. If my heart was healthy I would use weekly.

 

[Fishmanic]

When I was just a youngin, my mother used to grind meat with a hand operated grinder that attached to the edge of a table.

 

[jaylach]

When I was just a youngin, my mother used to grind meat with a hand operated grinder that attached to the edge of a table.
View attachment 370748

Don't know if the same model but way back when we had one of those.

 

[jaylach]

I'm having breakfast again for dinner. Country fried steak, eggs, hash browns, pancakes and sausage white gravy. It will be 4 eggs with runny yolks. Two eggs will go between pancakes and the other two over the hash browns.

Don't actually have any sausage for the gravy at the moment bit I DO have a pork and bacon burger patty that I don't care for much as a burger but it is very much like a mildly spicy sausage so I will use one of those well cooked and crumbled.

Sort of funny as to my not liking the pork/bacon patties as a burger as I like bacon on a burger and also like ground pork as a burger. I think the combo is just a bit intense for me.

 

[jaylach]

Since I have left over white sausage gravy from yesterday I'm using it.

T-bone cut 10 ounce pork chop, mashed taters with corn mixed in and a heavy dose of sausage gravy.

 

[jaylach]

Omaha Steaks delivery today. I just have to have a stuffed chicken breast and Brussels Sprouts. Not even going to bother with a starch as there are a lot of sprouts. The combo also makes for a one pan dinner as I cook the chicken and sprouts in the same pan. The stuffed chicken is sort of like Cordon Blue but rather than ham and Swiss it is stuffed with artichoke hearts, spinach and a three white cheese blend. I just love these stuffed breasts and have another one like I'm having soon along with two Cordon Blue. One of the things I like most about doing this way is that the sprouts have bacon. I pour the bacon/butter mis over the chicken.

Here is how it looks in the pan after flipping. Package instructions say to bake but I prefer sauteing. I also saute the Cordon Blue. Actually I cook a lot from Omaha Steaks different than the instructions. Sauteing still gives me a decent crisp to the breast breading but is much moister inside than baking. Stuff is just really good and I don't have to bother with a bunch of prep.

 

[jaylach]

While I MAY change my mind and have BBQ chicken with fries the more likely is a T-bone cut pork chop with green beans, that include onion and bell peppers, along with a half of a baked tater. If it is the chop it will be another one skillet dinner as I'll pull the chop from the pan when almost done and do pork gravy. Put back the chop and green beans along with the tater. It would be like smothered chops but stove top instead of oven. Would also due shrooms but I'm out. The half tater is like a twice baked tater but just with the white whipped and nothing added. The taters are, also, from Omaha Steaks and could be a good base for something good with the addition of bacon and stuff. I don't normally order them but, sometimes, they just are included for free.

 

[jaylach]

Once again, Omaha Steaks... In my last order I included something new. If they previously had I didn't see. It is pork tenderloin tenderized and breaded like country fried steak. Can't see it can be bad.

When I get these breaded cuts with steak I do the country sausage gravy bit. With the chicken ones I tend to do as a sandwich. Since I have yet to try one I don't know which way the pork will go but, tonight, one will just be fried plain to see how they are. They come 4 in a box so I'll still have 3 left to make better.

The chicken ones are great as a sandwich with tomatoes, bacon and Mayo. Actually I use Miracle Whip but Mayo is easier to type. I just like that Miracle Whip has a little more tang. As to bread I use big hamburger bun type onion rolls. Thinking about it I can't remember the last time I've had an actual loaf of bread. A full loaf is just a waste to me as I end up throwing half away. My normal is pizza dough as a bread substitute, onion rolls and large potato rolls which are like a big hotdog bun but I like the sweetness and soft texture of the potato dough. Local grocery DOES sell half loaves that I will get once in a while. The half loaves are quite good multi grain. That usually happens when I have a French Toast craving and use the rest for soup and sandwich.

Sigh, now I'm thinking about French Toast. I LOVE the stuff but seldom do right as I just use regular bread. If you want something really good try thick slicing some French Bread and let it sit out for a couple days to get stale. Make your milk/egg custard and let the stale bread sit in it for a while flipping a few times. The bread, being stale and dry, will suck up the custard.

 

[Beastije]

When I was just a youngin, my mother used to grind meat with a hand operated grinder that attached to the edge of a table.
View attachment 370748

We still use these to grind poppy seeds !! )

My pattypan grew and i have such a hard time using it. I also bought a fennel last week and didn't get to use it. So today, pasta, veggie meatballs from Ikea, and jar of red sauce with pattypan and the fennel. With pumpkin seeds. Was not bad, both of these are not too strong in taste so they just hide in the sauce. But if you tell someone they think you crazy...

 

[Beastije]

Asian concoction again. Rice noodles, cucumbers red peppers, tofu, edamame and soy sauce with some rice vinegar. Is delicious for very low work. But it feels like I keep repeating recipes and eating the same things over and over. Maybe that is adulting?

 

[jaylach]

I think I'm just going to go simple tonight with a BBQ chicken breast and crinkle or steak fries. Have about one meal of each and need to get rid of the frozen fries as I no longer really use. Now I cut baby taters into wedges and make fries from those. Fresh taters are just better than the frozen processed stuff and I can flavor as I wish. I usually just add whole rosemary, garlic, basil and black pepper and fry in olive oil. Much better than the processed fries and not much work.

 

[jaylach]

A question on cleaning pans...

When I do frozen fries I use a baking sheet pan with foil covering the pan. Won't be using frozen fries at all soon but wonder what others think about this.

OK, these frozen fries cook in an oven at 425-450 F about 20 minutes or so which is more than enough to sanitize. Would you still wash the sheet pan or just remove the foil and dispose putting the sheet pan back in the cabinet without actually washing? Personally I just dispose of the foil and put the pan away.

 

[Fishmanic]

I make roasted potatoes. i cut up an idaho or other potatoes into 1 1/2 inch to 2 inch chunks. I then toss them in a bowl coating them with salted extra virgin olive oil. I then use the pan that came with countertop convection oven that has a wired rack above it. Lay out the potatoes on the rack. Set the oven to convection mode which blows a fan throughout the oven and roast at 425 to 450 degrees for 30 to 40 minutes. Do a taste test to make sure they’e cooked throughout. If not quite cooked through, roast for several more minutes. YUM

 

[jaylach]

I make roasted potatoes. i cut up an idaho or other potatoes into 1 1/2 inch to 2 inch chunks. I then toss them in a bowl coating them with salted extra virgin olive oil. I then use the pan that came with countertop convection oven that has a wired rack above it. Lay out the potatoes on the rack. Set the oven to convection mode which blows a fan throughout the oven and roast at 425 to 450 degrees for 30 to 40 minutes. Do a taste test to make sure they’e cooked throughout. If not quite cooked through, roast for several more minutes. YUM

But, if the roasting pan was lined with foil, would you consider it needed to wash the pan or just throw away a foil lining and put away the pan?