What's Cookin?

Nice! Do you save the beef fat from hamburger or do you buy it seperate from the butcher?
I just ask the butcher or guy at shop rite for some clean beef fat, it's normally free for very cheap. I do about 80/20 to 85/15 with ground venison. Most would be hard pressed to tell if it's beef or deer. I'd rather grind the hole deer anymore, even the back straps. I'll save some nice roast and some backstrap but the ground meat is so useful. I grind it once with no fat then the second time I'll grind with the fat.

I'll get clean pork fat to for breakfast sausage, I'd like to do some summer sausage this year.
 

Olon

Active member
I just ask the butcher or guy at shop rite for some clean beef fat, it's normally free for very cheap. I do about 80/20 to 85/15 with ground venison. Most would be hard pressed to tell if it's beef or deer. I'd rather grind the hole deer anymore, even the back straps. I'll save some nice roast and some backstrap but the ground meat is so useful. I grind it once with no fat then the second time I'll grind with the fat.

I'll get clean pork fat to for breakfast sausage, I'd like to do some summer sausage this year.

I'm hoping to try making breakfast sausage here soon. It's 80/20 by volume, isn't it?
 
Another covid patio party at my place. We supply the baked potato and jalepeno poppers, and beer. Our guests bring whatever meat they want to cook. Everyone cooks own meat.
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Magnum

Well-known member
my backspace button will only remove one space at a time...takes forever to change a word...? Help
Mine was doing the same thing on this site for a month or two but now it seems to be working fine. It will freeze a little and if I minimize the window and reopen , it starts working again.
 

Ivy Mike

Member
Las Vegas weather decided to go from 90 to 50 over the course of one day, so cold weather (and leftover smoked ham shanks) necessitated a big pot of ham and beans.
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And the week before, I needed to use up the zucchini from the garden so I made some kousa mashi.
Kousa is an Arabic word for squash although technically it is a specific kind. But mine follow a pretty similar recipe. You make a filling of some kind of ground meat (I used beef but lamb might be more traditional) with onions and rice seasoned with some salt, pepper and all spice. Brown the outside of the squash, then pour in a richly spiced and sweet tomato simmer sauce made with tomato sauce, molasses, some spicy peppers salt and a little vinegar. Simmer in the sauce, for 30-40 minutes or until the rice is done. Then you can pull the mashi and crank the heat on the sauce to thicken it and use as a dipping sauce.

Finished product.
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Olon

Active member
Las Vegas weather decided to go from 90 to 50 over the course of one day, so cold weather (and leftover smoked ham shanks) necessitated a big pot of ham and beans.
View attachment 756View attachment 757
And the week before, I needed to use up the zucchini from the garden so I made some kousa mashi.
Kousa is an Arabic word for squash although technically it is a specific kind. But mine follow a pretty similar recipe. You make a filling of some kind of ground meat (I used beef but lamb might be more traditional) with onions and rice seasoned with some salt, pepper and all spice. Brown the outside of the squash, then pour in a richly spiced and sweet tomato simmer sauce made with tomato sauce, molasses, some spicy peppers salt and a little vinegar. Simmer in the sauce, for 30-40 minutes or until the rice is done. Then you can pull the mashi and crank the heat on the sauce to thicken it and use as a dipping sauce.

Finished product.
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That looks delicious. Ham and bean soup is the best cold weather dish except maybe chili.

And now I have a new use for zucchini besides zucchini bread haha
 

Olon

Active member
On Sunday I made smoked chicken legs and poutine. Simple fare, but it was cold as hell and rib stickin was the criteria of importance.

Plus, I love using my smoker when it's cold out for some reason.
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Ivy Mike

Member
That looks delicious. Ham and bean soup is the best cold weather dish except maybe chili.

And now I have a new use for zucchini besides zucchini bread haha
yep! It's kind of a different take on stuffed peppers. It's really more of an Eastern Mediterranean dish and is popular all over Lebanon, Israel, Jordan, etc. and each has its own rendition.
Mine is probably the American bastardized version but its still pretty good. The zucchini adds some freshness to the rich meat and spice mix. It would probably work well with a yogurt based sauce like Zatziki too.

This is the recipe I found that is closest to mine. My mom gave me this recipe and my grandmother taught it to her.
 

Olon

Active member
Last night I made Buffalo Chicken Grilled Cheese Sandwiches. I got the idea from Sam the Cooking Guy on youtube (link below).

They turned out pretty good! It's just a grilled cheese with provolone and then an additional filling of diced chicken, buffalo sauce, whipped cream cheese and shredded cheese. Very rich but delicious.

Something new with this recipe that I hadn't tried before was putting mayo (with garlic and parsley) on the bread instead of butter. I was a bit skeptical at first but it made the bread taste like texas toast garlic bread. Probably something I'm going to start doing with normal grilled cheese now!

 

LiveLife

Well-known member
Made wife's favorite chocolate chip cookies with browned butter and extra chopped walnut. Chewy and chocolaty with a bite of walnut ... Mmmmm < Happy wife >

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LiveLife

Well-known member
This is my first try at making pizza dough using Adam Ragusea's recipe - https://www.thatsfoody.com/adam-ragusea-pizza-dough-the-perfect-recipe-for-a-heavenly-crust/

Had to heat up the oven to 550F and set off the smoke alarm but the crust came out crispy and chewy delicious. Definitely will be making more pizza as dough can keep in the refrigerator for 3 days or be frozen.

There was plenty of dough left over so I made some crusty french bread next day for Philly Cheese Steak sandwiches. (Sorry, forgot to take a picture of sandwiches but took a picture of leftover 1/2 sandwich) I did toss in 4 ice cubes in the oven to generate steam before baking the bread and crust came out extra crispy. (y)

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LiveLife

Well-known member
Due to extended yard work, didn't have much time to cook dinner so quick grinding of sirloin steak for "DIY Hamburger Helper" with onion, bell pepper, canned diced tomato partially food processed with last minute stir in of shredded cheddar for cheesy pasta I call "Beefaroni" ... One of my favorite comfort food ... Mmmmm! It was cheesy, gooey, yummy.

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Lunch was my second attempt at pizza dough. This time, I used fresh Mozzarella cheese, dusting of Parmesan cheese, mushroom, bell pepper, onion and pepperoni. Crust came out crusty and chewy ... Wife sure liked it.

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LiveLife

Well-known member
Since initial testing of breads, rolls, buns and pizza dough came out well (I already got cookies and 3 layer chocolate cake mastered), wife is requesting that I now make all baked goods including flour tortilla. And request granted.

Here's quick soft milk bread rolls and buns for steak sandwich for dinner tonight. (I already made cheeseburger sliders with the rolls from previous batch and they were delicious) Wife already quality control checked one roll with butter 😁

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LiveLife

Well-known member
Breakfast was potatoes with onion and bell peppers but since wife likes potatoes crispy, I cooked the potatoes separate (New carbon steel pan is finally well seasoned and now non-stick) and served with eggs over medium and buttered rolls baked yesterday.

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