Supper... Monday... Auguest 15, 2011

[lifesaver91958]

I'm still thinking...............


How about yours!

 

[Sass Muffin]

I want to make a version of Mexican Chicken soup.
Trouble is, I've got a taste for a lot of things today.

 

[mhend]

I found some flat iron steaks at Publix, so I think I'm going to grill those to make fajitas for dinner tonight.

 

[Carolina Cooking]

I found some flat iron steaks at Publix, so I think I'm going to grill those to make fajitas for dinner tonight.

Publix has a huge beef recall going on now. It may just gd beef tho. I have some & I ate some of it, I didn't get sick tho. However the rest is going back. It is frozen & re packaged.

 

[Keltin]

Publix has a huge beef recall going on now. It may just gd beef tho. I have some & I ate some of it, I didn't get sick tho. However the rest is going back. It is frozen & re packaged.

Awww CRAP! Thanks for the heads-up. I JUST bought some ground beef from Publix last Thursday. And I WAS going to use it tonight!! I knew I should have ground my own.

http://www.publix.com/about/newsroom/recalls/Recall.do?id=2561&lang=en

These products contain ground chuck and were sold in Publix grocery stores in Alabama, Georgia, South Carolina and Tennessee. Florida stores affected by the voluntary recall include the following counties: Escambia, Santa Rosa, Okaloosa, Walton, Bay, Leon, Suwannee, Columbia, Alachua, Marion, Putnam, Clay, Volusia, Flagler, St. Johns, Duval and Nassau.

 

[Carolina Cooking]

I know this the dinner thread, but I am going to ask this here anyway lol.

what do you think is better to use to grind up your own meat with electric
food grinder or grinder attachment to KA.?

I happen to have one of those hand crank jobs that was my mothers, having carpel tunnel I don't think I can use it.

I don't think it would be cheaper to grind my own, chuck is same price per lb as ground. The only reason I would do it would be for safety purpose.

I may look into getting one.

 

[luvs]

hankering for a 'lil surf & a 'lil turf. i know i've a got a steak & escargot, so that'l likely comprise of most of my dinner, here.

 

[Embryodad]

I know this the dinner thread, but I am going to ask this here anyway lol.

what do you think is better to use to grind up your own meat with electric
food grinder or grinder attachment to KA.?

I happen to have one of those hand crank jobs that was my mothers, having carpel tunnel I don't think I can use it.

I don't think it would be cheaper to grind my own, chuck is same price per lb as ground. The only reason I would do it would be for safety purpose.

I may look into getting one.

CC.... I have the KA and it's a toy. PIA

I got a Oster Food Grinder (electric motor drive) from my cousin who got it for a wedding gift 40 years ago..and used it once. She said it was too much to clean it, and stowed it away in the cellar. She is not fond of cooking.

Another thing...you know what you're getting in ground meat when You grind it.
It works easily and flawlessly.

Soooo after that note...I'm thinking of making some burgers ground from a london broil that I have frozen. Yummmm!!!

 

[Sass Muffin]

As the day goes on, my tummy is wanting spaghetti, or something pasta-ish.. hmmmm..

 

[Leni]

More leftovers including the salmon I cooked Saturday. Any ideas on what I can do with that?

 

[JoeV]

I know this the dinner thread, but I am going to ask this here anyway lol.

what do you think is better to use to grind up your own meat with electric
food grinder or grinder attachment to KA.?

I happen to have one of those hand crank jobs that was my mothers, having carpel tunnel I don't think I can use it.

I don't think it would be cheaper to grind my own, chuck is same price per lb as ground. The only reason I would do it would be for safety purpose.

I may look into getting one.

I don't have any of the KA attachments because I was not pleased with the reviews i read on them. I have an old Sunbeam stand mixer that we got decades ago, and it came with all the attachments, including the meat grinder with a coarse and a fine wheel. I use the coarse wheel and double grind meat when I make Italian sausage, which I did on Sunday. I ground 6# and when I was done, the bulk sausage cost me about $1.90 per#, vs $3.50 per# in the store. The main reasons I make my own sausage is to get the flavor I want, control the amount of fat and to insure that it is fresh when it goes in the freezer. When you factor your own labor, it costs more, but it's like making your own dinner vs going to a restaurant...quality control.

If I made more of my own ground meat and sausage, I would buy a dedicated meat grinder, and do away with the mixer attachment.

Tonight will be a roasted pork shoulder (in the oven now) with oven roasted potatoes & carrots, pan gravy, corn on the cob and tomato/cuke/red onion salad with balsamic vinegar & olive oil.

 

[Keltin]

I know this the dinner thread, but I am going to ask this here anyway lol.

what do you think is better to use to grind up your own meat with electric
food grinder or grinder attachment to KA.?

I happen to have one of those hand crank jobs that was my mothers, having carpel tunnel I don't think I can use it.

I don't think it would be cheaper to grind my own, chuck is same price per lb as ground. The only reason I would do it would be for safety purpose.

I may look into getting one.

I have this little manual grinder that I got from Amazon. It is 28.69 w/Free Shipping. Click this link to see it.

[ame="http://www.amazon.com/Norpro-Grinder-Mincer-Pasta-Maker/dp/B0002I5QHW/ref=sr_1_1?ie=UTF8&qid=1313436458&sr=8-1"]Link[/ame]




It's perfect for me. Just the right size and price for one person (or for two).

I typically grind a 3 - 6 pound roast at a time and freeze it in 1 pound packages.

Going through a 3 pound roast is simple. Doing 6 - 7 pounds, you do start to feel it a little in your forearms a bit, but its not bad at all.

It's got a suction base so you can lock it to your counter and it won't move while you are grinding. It's got fine and coarse blades. You use the coarse for beef and pork, and fine for chicken, turkey, fruits, nuts, etc.

It's also got a sausage attachment, but I haven't used that since I don't have any sausage casings.

It's very easy to clean. The top grinder section detaches from the base, and then comes apart into all of it's component pieces for easy washing. Very simple and easy.

I'm very pleased with it, and the price is great.

If I were grinding 10 pounds of meat daily or every other day, then I'd probably want an electric grinder. But for 3 - 6 pounds a week or every other week, this is the perfect grinder.

It comes with pasta attachments, and I tried those once. Sucks! Doesn't make past for crap! The nozzles get clogged easily, and it's hard to keep the pasta separated. I ended up with a few strands of spaghetti that tasted great, but the majority of it was clumps of dough all stuck together.

Still, I bought it to be used as a grinder, and at that, it excels!

See it in action here. Start at post #83.

http://www.netcookingtalk.com/forums/showthread.php?t=16274&page=4

You mentioned Carpal Tunnel, and your older manual grinder. I'm not sure how hard it is to crank the old ones, but this one is very light weight and very easy to crank. Once mounted to the counter, you can turn perpendicular to the grinder so that it is on your left or right, and then work the handle in a back and forth motion that doesn't require you to use your wrist at all.

Alternatively, you can grind meat in a food processor using the standard blade. I've done that several times.

http://www.netcookingtalk.com/forums/showthread.php?t=10922

 

[Mama]

More leftovers including the salmon I cooked Saturday. Any ideas on what I can do with that?

Funny you should ask, I was just looking at this recipe a little while ago. I copied and pasted it here with a link to the original. It sounds really good.

 

[Mama]

I know this the dinner thread, but I am going to ask this here anyway lol.

what do you think is better to use to grind up your own meat with electric
food grinder or grinder attachment to KA.?

I happen to have one of those hand crank jobs that was my mothers, having carpel tunnel I don't think I can use it.

I don't think it would be cheaper to grind my own, chuck is same price per lb as ground. The only reason I would do it would be for safety purpose.

I may look into getting one.

I saw a Good Eats episode a long time ago where he used a food processor. It only takes a few pulses. I tried it and have been doing it that way ever since. I agree with the others about grinding your own. You really never know what your getting when you buy ground beef in the store. It's just that...ground BEEF.

 

[JoeV]

Time to get this thread back on track. Pan seared boneless & bundled pork shoulder roast with roasted carrots & potatoes, pan gravy and corn on the cob. The dutch oven was deglazed with 1/2C of Merlot with 12 oz of beef broth before going in the oven at 350F for 2-1/2 hrs.

 

[lilbopeep]

Joe your dinner looks fantastic!!

 

[lilbopeep]

I cut up a whole chicken, seasoned and seared it in my cast iron pan. Then put the pan in the oven to finish roasting. It will be served with stuffing, pan gravy and steamed broccoli.

 

[Nancy-MD]

Yummy looking meal, Joe. But then again, everything you make looks so delicious!

Wanted to grill ribeyes, but the weather isn't cooperating so I pan fried them.

 

[AllenOK]

More leftovers including the salmon I cooked Saturday. Any ideas on what I can do with that?

Leni, here's an idea for your salmon:

My Salmon Patties recipe

Since your salmon is already cooked, forget about the court-boullion part. Just mix everything together with your cooked salmon, flaked. Proceed as directed. Watch the heat. I usually don't use Panko at home, just store-bought plain breadcrumbs, and they tend to burn.

Dinner tonight at my place is a one-pot casserole type thing. I seasoned some chicken leg-and-thigh quarters with salt, pepper, onion powder, garlic powder, seared them, and laid them over a bed of long grain and wild rice with sauteed onions and mushrooms and cream of mushroom soup. Not sure about the veg yet.

 

[Carolina Cooking]

thank you everyone about the 'grind you own'.

I think I will look into it for sure.

 

[Kimchee]

A blend of Southeast Asia and India!
The veggies have an Indian spice mix on them.
The meat was marinated in a more Thai style way.
The noodles are Vietnamese.
Cooked as a stir fry.

And it was good. Asian Indian Pork and Cabbage Stir Fry, I guess.

 

[Leni]

Thanks Allen. I have a can of salmon thaat I might add to what I cooked on the cedar plank. I started with a pound of salmon but I'm sure how much is left. I actually was thinking of patties or croquettes, maybe a salad. Salmon patties it is.

JoeV I just got home from the grocery store where they had chunks of pork shoulder roast on sale. I'll have to try your recipe.

 

[Embryodad]

Time to get this thread back on track. Pan seared boneless & bundled pork shoulder roast with roasted carrots & potatoes, pan gravy and corn on the cob. The dutch oven was deglazed with 1/2C of Merlot with 12 oz of beef broth before going in the oven at 350F for 2-1/2 hrs.

One Word..... "Succulent"

Yummy looking meal, Joe. But then again, everything you make looks so delicious!

Wanted to grill ribeyes, but the weather isn't cooperating so I pan fried them.

Looks great to me Nancy.. That's Moo-pan steak!

A blend of Southeast Asia and India!
The veggies have an Indian spice mix on them.
The meat was marinated in a more Thai style way.
The noodles are Vietnamese.
Cooked as a stir fry.

And it was good. Asian Indian Pork and Cabbage Stir Fry, I guess.

kimchee..Now That looks invitingly delicious!

 

[Embryodad]

MADE ( 0 ) Nadda...Zeerow... Nothing today.
All leftover eggplant shtuff...Ooops! Almost..

AND AND Would you believe...I'm right now..at 9:00 PM Breading Eggggg Plantttttttt...Grrrrr

I am getting egg planted to death...

I'm sure though....there will be snacking on them tonight.

I love a nice fried eggplant sandwich; with a slice of provalone cheese, and hot peppers in oil on top. OOooooo!!!!!!!

Oh! Almost forgot..
DD and I made Home Made Ice Cream Today.
With the ice and salt and a motorized can and dasher.

She took it home to make more icecream tonight.
I may make her a refridgerated maker using a brine solution and stainless steel immersion coil. That's the problem....getting the stainless steel tubing cheap. Oh Well.

All in all...It was a fun experience, and DD got some lessons in refridgeration and why does the salt and ice bath drop the temperature to -5ºF to make the ice cream solidify, and churn into that delectable goodness. She made Chocolate with Baily's Irish Cream Flavor.

Here is DD waiting and watching the ice Cream Making.
I felt so sorry for her. Her sinuses and allergies are in full bloom, and she suffers so badly.

A B & J's recipe she got in Vermont.

 

[lilbopeep]

Yummy looking meal, Joe. But then again, everything you make looks so delicious!

Wanted to grill ribeyes, but the weather isn't cooperating so I pan fried them.

A blend of Southeast Asia and India!
The veggies have an Indian spice mix on them.
The meat was marinated in a more Thai style way.
The noodles are Vietnamese.
Cooked as a stir fry.

And it was good. Asian Indian Pork and Cabbage Stir Fry, I guess.

Beautiful meals!!

I especially want that tater with the butter and sour cream!!

 

[luvs]

my appy was escargot in escargot butter.

dinner was a t /b steak seared & tender as could be. i also made pencil-asparagus tips, blanched/shocked, seasoned, & tossed in the extra steak jucies, before plating; & a few 'lil tomatoes, w/ potato dauphioniose as my starch

 

[MexicoKaren]

Joe, your pork shoulder roast looks delicious...nice looking plate. And Nancy, I want that potato, too, AND the steak. Great fusion cooking, Kimchee...looks very tasty. Luvs, another home run. That looks beautiful.

Easy night - I baked bread this morning, so we had French dips and mac salad.

Sass? Did you make soup or pasta?

 

[Sass Muffin]

Joe, Nancy, Kimchee,Aubrey, Karen.
Nice pics of yummy dinners.

I umm..went to Kohls to check out the sales, lost track of time and ended up at Captain D's.
Got the seafood feast combo platter and a large unsweetened iced tea.
Love those stuffed crab shells!
So... once again, I didn't cook on a day off lol
Wasn't really in the mood to anyhow.

 

[Embryodad]

my appy was escargot in escargot butter.

dinner was a t /b steak seared & tender as could be. i also made pencil-asparagus tips, blanched/shocked, seasoned, & tossed in the extra steak jucies, before plating; & a few 'lil tomatoes, w/ potato dauphioniose as my starch

Good to Go...wit Ess Carr Go!...Nice job kid!
You are a really great little Miss Suzy Homemaker.

Joe, your pork shoulder roast looks delicious...nice looking plate. And Nancy, I want that potato, too, AND the steak. Great fusion cooking, Kimchee...looks very tasty. Luvs, another home run. That looks beautiful.

Easy night - I baked bread this morning, so we had French dips and mac salad.

Sass? Did you make soup or pasta?

No No no...M K ....Its illegal to tease people with food so good looking as that. But guess what?.... I'm gonna have that Wednesday..all juss becuzz of your delicious plating there.

I don't know...between JoeV and luvs and your meal today, it's really something that makes me dream.
You ever hear of people that count sheep to try and fall asleep??
Well, I count sandwiches and meatballs and steaks jumping over me.

 

[MexicoKaren]

Sass, given a choice between a seafood feast combo platter and almost anything I would cook here at home on such a hot day, I would jump at the seafood platter. And, I'll bet it's air-conditioned in there, right? And iced tea. Sounds wonderful. Good for you.