Quarantine vittles: what’s cooking?
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Tuna casserole here.
The kids want to make marshmallow rice krispies. That or some sorts of cake or cookies.
I am leaning towards popcorn and a movie.
Planning on tacos with some cornbread in the cast iron tomorrow.
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The kids want to make marshmallow rice krispies. That or some sorts of cake or cookies.
I am leaning towards popcorn and a movie.
Planning on tacos with some cornbread in the cast iron tomorrow.
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The wife managed to get a couple of boxes of pasta at HEB the other day and thought she'd make spaghetti tonight. Dumped the pasta into the boiling water and hundreds of bugs floated up. Yup, the store - or the warehouse - managed to clean out some old stuff that has been sitting around a while. Fortunately, another box was not infested, so I guess we will have dinner.
Sir, if you could, I would love a good explanation of red vs brown hamburger. I also believed some sort of coloring was added. I could probably just google it but the conversation is always welcomed.
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I was a retail meat cutter for 37 years. Ground meat has somewhat changed in the larger supermarket over the years. When I was an apprentice in 1982 we bought frozen blocks of bull meat. Bulls tend to be lean & tough. The bullmeat included every muscle group loins, rounds, shoulders even the rib eyes. The bull meat was sawed into 1 inch strips the night before & left to thaw. Frozen bull meat would be ground straight for 97% lean.
In the morning the old ground meat that did not sell would be reground with fresh trim, bull meat & dark meat from the case to get the fat to lean % wanted. Back then there generally was not much left over ground meat in the mornings. The Hot Deli would use in for meat loafs & meatballs. Even back then their was no dye used. Other then the bull meat & regrinds all the ground meat was generated by the trim from what was cut.
Box beef was mostly what we cut. Very little hanging beef was sold & it was light beef vs heavy beef. The boxes of chucks/shoulder also contained "gargage bags" that were neck meat.
Now days much of the ground meat is pre groundin 10 pound tubes. For a while we would see this from canada, mexico,and soume other counties. That was when Country of orgin labeling first started. These tubes are already once ground & just need another run thru the grinder. This was when I stopped buying ground beef.
The color of fresh meat in a cryovac package tends to be a very deep purple color. Older meat in cryovac starts to give up more tissue fluid. As it gets old it will start to gas up.
As the cuts are processed the cold of the cutting room & bloom cooler give meat its bright color. When you buy ground meat that is dark inside generally its because the meat is packed tightly together & not allowing the cold air to bloom it.
Everyond has bought beef that had beef touch beef under it. Think shingled steaksin a value pack package or a package of stew meat. It's dark because of the cold air cannot reach it. The darkness is actually oxidation.
Thing about when you cut yourself. At first you bloog appear very dark then as the air hits it it get bright red.
Mixing in red dye would be so problematic. Just getting it to mix well enough you would over mix the meat & it would actually start getting warm. Back in the days we made fresh sausage I would add ice to the blending of the meat & spice.
On red meat spots of green are what you need to worry about more as tends to be bacterial. A dirty market with filthy equipment & cutting table & high temperatures in a cutting room are the things you need to be more worried about.
@baboon thanks for that. It actually seems like more goes into it then I had thought.
With that being said, tuna casserole was as one would expect.
The kids won the dessert argument with a bonus vote from momma. It is probably better to keep a sense of normalcy for the littles given the crazy world as of late.
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With that being said, tuna casserole was as one would expect.
The kids won the dessert argument with a bonus vote from momma. It is probably better to keep a sense of normalcy for the littles given the crazy world as of late.
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pronstar,
Saturday Supper/21MAR20 was navy beans, cooked with smoked pork neck-bones, pepper & onions, served with baked cornbread & iced coffee.
Dessert, LATER, will be ice cream.
I, for just one person, am DISGUSTED with the Governor's closing of the cafes in TX, as my favorite Chinese food place is a LITTLE one family-owned place, seldom has more than 10-12 customers at a time for "sit-down" meals, though their HOME-STYLE Chinese food is GREAT & is HIGHLY LIKELY to close FOREVER if restaurants are kept from operating for very long.
Last night, I really wanted "LiLi's famous yellow chicken curry" for supper. -
yours, satx
Meat cutters are being replaced by meat clerks. Years ago we had pre cut & wrapped pork . Some place use central cutting plants still today. You need to worry more about enhanced meats then dye in ground beef. Lots of chicken & pork are enhanced. Enhanced is when the product is injected with a saline solution.
Repack ground meat was pretty much the norm when I retired.
Then you have the ships that load live animals & process the meat while @ sea.
If you have the opportunity to buy a side or whole the meat is far superior to supermarket meat. Not all your small neighborhood markets are on the level either. Years ago I was cooking whole hogs on the weekend. They came from a packing house. Best pork I ate in a vey long time!
Chickens are plain nasty. There are 2 different ways they process them & air chilled are what you really want, until you see the price difference. Most chickens are run through a bleach water bath to kill bacteria. Then add in the enhancing & you can see why chicken taste like shit.
We were selling cheap ice pack boneless skinless breast & things. The size of those chicken breast were monsters. A good weight to kill a chicken is 3 pounds. When you buy 2 bnls, sknless breast that are over a pound your eating some chickens that are being pumped pull of special feed.
As far as hormones & steroids go just look at some of todays kids. When I was in junior high school & high schools most girls were not built like todays jail bait. Look @ kids from turd world countries who don't drink milk & you will see kids that are built the way we were when I was a kid.
@baboon I could use a seperate thread on meat processing. My grandma would always buy a half beef. She kept a deep freeze in the basement.
I have been skeeved on bulk chicken since I saw some video of a sickly looking husk made plump with some injections..
With that, the kids have finally started to slow after the injection of marshmallow. Holy cats. They got wired...
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I have been skeeved on bulk chicken since I saw some video of a sickly looking husk made plump with some injections..
With that, the kids have finally started to slow after the injection of marshmallow. Holy cats. They got wired...
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Gonna make another peach cobbler dump cake with a little whiskey mixed in with the peaches. I put it in the smoker without wood chips, it still absorbs a little of the smoker smell/flavor. My wife gave me a "I'm about to rape you" look after her first bite.
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Lazy tonight, did tons of yard work all day today.
Super-easy Italian sausage sammy.
Italian sausage
Pasta sauce
Mozzarella
Hot dog bun
Place under the broiler for a few and there ya go
(I made this one two days ago...the one I made tonight wasn’t quite so photogenic)
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Super-easy Italian sausage sammy.
Italian sausage
Pasta sauce
Mozzarella
Hot dog bun
Place under the broiler for a few and there ya go
(I made this one two days ago...the one I made tonight wasn’t quite so photogenic)
Sent from my iPhone using Tapatalk Pro
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The sausage was jal a hot as hell o. Mmmmmm
What is a bun?
