Help
FORUMS › General Discussions › Open Forum › What's for Dinner
TOPIC: What's_for_Dinner
Created by: PolyGrl The original post for this thread was deleted.
1  2  3  4  5  6  7  8  9  10  ... 1476  Next »
1 to 10 of 14754
User Details are only visible to members.
ng would be satisfactory

Rockport MA
Username hidden
(12752 posts)
User Details are only visible to members.
omg i was out of broccs (how'd *that* happen?!?!) so i steamed up some frozen asparagus instead.

it was SOOOOOO guüd i finished it. (said 2 servings on the pkge).

now i'll have a tummy ache all night. guess i'll hit the elliptical for a few more later.

Bridgewater NJ
Username hidden
(12825 posts)
User Details are only visible to members.
portabella & goat cheese ravioli w/spinach & steamed broccs.

will have leftovers for tomorrow's lunch---which i will NOT skip!!!

Bridgewater NJ
Username hidden
(12825 posts)
User Details are only visible to members.
I thought the dimple was to keep the meat turning into a golf ball.

Rutherford NJ
Username hidden
(5122 posts)
User Details are only visible to members.
Makes sense! I bought some really good hamburger meat in Seattle and that stuff had a lot of fat and wonder how they got so much of it to stay put.

Rutherford NJ
Username hidden
(5122 posts)
User Details are only visible to members.
Oh, and just to try and stay OT...

Gents, the reason you want your meat to be freezer-stiff has less to do with it "smearing around" and more to do with the fact the mechanical action of the chopper/grinder creates heat which can result in the fat changing state to a liquid and leaching out, changing the mouthfeel/flavor of the final product. The more fat content, The more flavorful the burger. With VA being a man of science and all, I'm sure y'all arready knew that. Sorry, just trying to save face after hijacking the tread a bit.

...The stiff meat method comes into play when you're making sausage too.

Party on Boys.

BT

Bye for now, NG...

New Orleans LA
Username hidden
(11760 posts)
User Details are only visible to members.
Guys, please...Could you pick your chopped and smashed beef up and get out'the way??

Ms. NG and I arready commenced the flirtin!!

Ma'am, I dun got my beef potentially committed in another direction this weekend, but I'd shure lika raincheck.

BT

New Orleans LA
Username hidden
(11760 posts)
User Details are only visible to members.
Yep. The dimple in the middle makes a big difference too - the juices pool in it rather than run off...until you flip it.

Windermere FL
Username hidden
(25275 posts)
User Details are only visible to members.
Got it. Makes sense thinking about it now. Chopped bits of meat vs. smashed ones.

Rutherford NJ
Username hidden
(5122 posts)
User Details are only visible to members.
Cool. Keep in mind it is not a grinder - it's a regular food processor. It's being chopped rather than ground.

Windermere FL
Username hidden
(25275 posts)
1  2  3  4  5  6  7  8  9  10  ... 1476  Next »
1 to 10 of 14754
TOPIC: What's for Dinner
This site does not contain sexually explicit images as defined in 18 U.S.C. 2256.
Accordingly, neither this site nor the contents contained herein are covered by the record-keeping provisions of 18 USC 2257(a)-(c).
Disclaimer: This website contains adult material. You must be over 18 to enter or 21 where applicable by law.
All Members are over 18 years of age.
Terms of Use | Privacy Policy
 
Copyright © 1998-2016 DashBoardHosting, LLC. All Rights Reserved.