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It is currently Fri Mar 29, 2024 1:43 am
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what did you cook today thread
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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Did the wagyu stand up to the pizza? Did it seem like it was worth putting it on there?
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Sun Apr 18, 2021 3:48 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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acidfly wrote: Should have put this in the what are you cooking thread, miss can you change please. I asked you nicely not to call me that anymore... but I did merge the threads. This time.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Apr 18, 2021 9:04 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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MadPick wrote: - A pile of meat to grind, once the new meat grinder gets here next week. And . . . it arrived today! This is the second meat grinder that I've owned, other than my Harbor Freight grinder that I killed. I recognize that it's still a household model and not a super-serious grinder. Lemme tell ya . . . right off the bat, this feels much nicer than the HF grinder. It has a nice cord stowage area in the base, it has a resettable circuit breaker, it has both low speed (sausage stuffing) and high speed (grinding), it has a reverse in case shit gets stuck in the fan, and all of the shiny metal bits just feel much larger and more heavy-duty than their HF equivalents. One nice feature is that all of the sausage stuffing attachments as well as the extra grinding plate fit inside the black stomper for storage, which compares to the HF favorably where the random pieces just bounced all over the box. It comes with a decent manual: I fed it some previously-frozen ribeye scraps using the coarse grinding plate: And then, to make it fit this thread, I cooked that ground ribeye, put it into some homemade pasta sauce and then mixed that into some store-bought pasta. I'm impressed so far with this grinder. I'll have to try doing sausage sometime soon. Link in case anyone is interested: https://www.meatyourmaker.com/process/g ... ml#start=1
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Apr 18, 2021 5:01 pm |
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acidfly
Location: Sagamihara, Kanagawa Joined: Fri Dec 21, 2012 Posts: 959
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MadPick wrote: acidfly wrote: Should have put this in the what are you cooking thread, miss can you change please. I asked you nicely not to call me that anymore... but I did merge the threads. This time. LMAO! whoops
_________________ You can't comply your way out of tyranny.
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Sun Apr 18, 2021 5:58 pm |
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acidfly
Location: Sagamihara, Kanagawa Joined: Fri Dec 21, 2012 Posts: 959
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KeystoneCowboy wrote: Did the wagyu stand up to the pizza? Did it seem like it was worth putting it on there? Yeah, I did a quick hot sear (salt/pepper) first then maybe 15 minutes in the oven. Pizza came out delicious. That pack a Wagyu was about $11.
_________________ You can't comply your way out of tyranny.
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Sun Apr 18, 2021 6:02 pm |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18385
Real Name: Johnny 5
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MadPick wrote: MadPick wrote: - A pile of meat to grind, once the new meat grinder gets here next week. And . . . it arrived today! This is the second meat grinder that I've owned, other than my Harbor Freight grinder that I killed. I recognize that it's still a household model and not a super-serious grinder. Lemme tell ya . . . right off the bat, this feels much nicer than the HF grinder. It has a nice cord stowage area in the base, it has a resettable circuit breaker, it has both low speed (sausage stuffing) and high speed (grinding), it has a reverse in case shit gets stuck in the fan, and all of the shiny metal bits just feel much larger and more heavy-duty than their HF equivalents. One nice feature is that all of the sausage stuffing attachments as well as the extra grinding plate fit inside the black stomper for storage, which compares to the HF favorably where the random pieces just bounced all over the box. It comes with a decent manual: I fed it some previously-frozen ribeye scraps using the coarse grinding plate: And then, to make it fit this thread, I cooked that ground ribeye, put it into some homemade pasta sauce and then mixed that into some store-bought pasta. I'm impressed so far with this grinder. I'll have to try doing sausage sometime soon. Link in case anyone is interested: https://www.meatyourmaker.com/process/g ... ml#start=1Why not just get the meat grinder attachment for your kitchenaid stand mixer? You DO have a kitchenaid stand mixer, RIGHT?!
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Sun Apr 18, 2021 7:36 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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TechnoWeenie wrote: Why not just get the meat grinder attachment for your kitchenaid stand mixer?
You DO have a kitchenaid stand mixer, RIGHT?! As of today . . . yes, yes I do. It's a big mfer, 8-quart with the 1.3-hp DC motor. I bought it refurbished through Amazon. Still gotta find that first recipe to make with it. As for the meat grinder, the KA attachment is the same price as the stand-alone grinder that I bought ($100). And from everything that I've read about both grinders, it seems that the MEAT! grinder will simply be much more reliable, powerful, etc. than the KA attachment. So yeah, I knew the KA mixer was on its way, but it was a conscious choice to buy the stand-lone grinder even though I had KA attachment fever at the time.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Apr 18, 2021 7:41 pm |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18385
Real Name: Johnny 5
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MadPick wrote: TechnoWeenie wrote: Why not just get the meat grinder attachment for your kitchenaid stand mixer?
You DO have a kitchenaid stand mixer, RIGHT?! As of today . . . yes, yes I do. It's a big mfer, 8-quart with the 1.3-hp DC motor. I bought it refurbished through Amazon. Still gotta find that first recipe to make with it. As for the meat grinder, the KA attachment is the same price as the stand-alone grinder that I bought ($100). And from everything that I've read about both grinders, it seems that the MEAT! grinder will simply be much more reliable, powerful, etc. than the KA attachment. So yeah, I knew the KA mixer was on its way, but it was a conscious choice to buy the stand-lone grinder even though I had KA attachment fever at the time. Fun fact. They haven't changed their design in decades, and the silhouette of the mixer is so well known, that it's copyrighted.
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Sun Apr 18, 2021 7:52 pm |
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codfather
Site Supporter
Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502
Real Name: Darryl
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MadPick wrote: TechnoWeenie wrote: Why not just get the meat grinder attachment for your kitchenaid stand mixer?
You DO have a kitchenaid stand mixer, RIGHT?! As of today . . . yes, yes I do. It's a big mfer, 8-quart with the 1.3-hp DC motor. I bought it refurbished through Amazon. Still gotta find that first recipe to make with it. As for the meat grinder, the KA attachment is the same price as the stand-alone grinder that I bought ($100). And from everything that I've read about both grinders, it seems that the MEAT! grinder will simply be much more reliable, powerful, etc. than the KA attachment. So yeah, I knew the KA mixer was on its way, but it was a conscious choice to buy the stand-lone grinder even though I had KA attachment fever at the time. What the hell you got going on in the first pic of the mixer.....the BLUE thing
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Mon Apr 19, 2021 1:49 am |
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Isildur
Site Supporter
Location: The banana belt of Sequim Joined: Thu Feb 25, 2016 Posts: 2299
Real Name: Jay
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MadPick wrote: And . . . it arrived today! This is the second meat grinder that I've owned, other than my Harbor Freight grinder that I killed. I recognize that it's still a household model and not a super-serious grinder.
Just for Madpick...
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_________________ Jay
The Right to Buy Weapons Is the Right to Be Free
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Mon Apr 19, 2021 12:20 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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I've been cooking a lot of steak lately, trying to learn more about the cuts and how to prepare them. Until a few months ago, I really didn't know how to cook a steak, and the few that I attempted were pretty awful. But . . . I've been reflecting on the fact that one of the most important changes I've made, I believe, is simply how I cut them. I used to put a steak on my plate, then take my steak knife and start cutting chunks off of it. I'd usually cut off a corner, then rotate it a little and cut off another corner. Or maybe cut a big wide slice, then cut it into squares. In the end, it would look something like this, but worse: And then I'd put a chunk into my mouth, and chew. And chew. And chew. I've changed my ways now. Before a steak ever hits the plate, I figure out which way the grain is running, and slice it up on the cutting board with a good kitchen knife, against the grain. The thinner the slices, the better, so it looks something like this: And then . . . I put some slices on the plate, from which I can pop them into my mouth and eat them without chewing and chewing and chewing. I feel like when a steak is sliced properly, the quality of the steak becomes a whole lot less important than it otherwise would be.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Apr 21, 2021 7:32 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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Those slices look tasty, but if you did the same test with a Sirloin, a NY and a Ribeye, i think you would notice the difference. The thickness of the cut matters as well as the manner in which it was cooked, but for me nothing beats a Ribeye. Sooo.....is there any left? I'm hungry.
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Wed Apr 21, 2021 7:51 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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I dunno, I've done sirloins, NY strips and ribeyes recently . . . honestly, I haven't been able to tell much difference.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Apr 21, 2021 7:53 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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MadPick wrote: I dunno, I've done sirloins, NY strips and ribeyes recently . . . honestly, I haven't been able to tell much difference. Then you must be doing something right. If i can pay Sirloin price and get Ribeye results, please tell me your magic. I could save some money, Denise is a Steak snob.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed Apr 21, 2021 8:07 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I've been debating a grinder/stuffer myself - I've always ended up borrowing someone else's. Thanks for the link, MadPick! As for the mixer - I use my wife's for the primary bind for sausages, and for the burger buns I made a couple of weeks back.
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Thu Apr 22, 2021 6:41 pm |
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