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Thread: Watcha cookin'?

  1. #2701
    Join Date
    Feb 2005
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    19,201
    I've had this very affordable grinder for 10 years and it's gone through countless animals.

    Can't say enough good things about it.

    https://www.amazon.com/STX-Internati.../dp/B0012KJBR0

    Edit to add: It is loud as fuck, but I find it adds to the overall experience in a very very satisfying way.

  2. #2702
    Join Date
    Nov 2005
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    Pagosa Springs CO
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    995
    Good info here. http://americangrassfed.org
    We used to get 1/4's of grass fed and I never noticed a difference for cooking times.

  3. #2703
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    Sep 2005
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    Cool, good to know
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy

  4. #2704
    Join Date
    Nov 2006
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    Seattle
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    I've been eating industrial 80/20 cooked rare my whole life. Usually have a bite or two raw with salt while cooking. So far so good. I know that's of little assurance but....

    Perhaps that accounts for my quirky nature to this day.

    Quote Originally Posted by glademaster View Post
    Yes. Ground beef should have the living shit cooked out of it unless you ground it yourself at home from a cut where you trimmed off the outside first. I'm on a burger hiatus until I finally decide which home grinder I want to buy.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  5. #2705
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    May 2007
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    Quote Originally Posted by oftpiste View Post
    I've been eating industrial 80/20 cooked rare my whole life. Usually have a bite or two raw with salt while cooking. So far so good. I know that's of little assurance but....

    Perhaps that accounts for my quirky nature to this day.
    I don't eat much raw store bought, but I'll sure eat 80/20 med or med rare (depending on source) store bought all day. Haven't died yet.

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  6. #2706
    Join Date
    Oct 2009
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    Quote Originally Posted by steepconcrete View Post
    Safest way to enjoy this is to buy a nice roast and cut off all the edges (sources of possible contamination) then grind the middle yourself.
    When I've made it with store-bought meat, I just quickly dunked the meat into a bot of boiling water (like, 10 seconds or so, then into a bowl of ice water - long enough to kill anything on the outside, but not long enough to start cooking the meat, esp. with the shock afterward). I also prefer chopped vs ground meat, but that's just a personal preference.

  7. #2707
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    May 2007
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    BreakfastClick image for larger version. 

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  8. #2708
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    May 2007
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    Dont know this belongs here or some random bread making thread I didn't search for. In any case. No knead bread on it's first rise. It's an 20hr total process but you literally do basically nothing but wait. 18 hours first rise. Punch down and fold into self, rise 2 more hours. Bake in Dutch oven.

    Will post finished pics when done Click image for larger version. 

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  9. #2709
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    Dec 2005
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    Central OR
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    Quote Originally Posted by Skidog View Post
    BreakfastClick image for larger version. 

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  10. #2710
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    May 2007
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    Finished product. It's delicious. Click image for larger version. 

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  11. #2711
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    Nov 2005
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    Recipe please. My wife is the bread maker here and loved the look of your finished product.

  12. #2712
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    Feb 2008
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    here and there
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    Looks like sour dough.

  13. #2713
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    Jul 2002
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    Suckramento
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    Quote Originally Posted by SB View Post
    Looks like sour dough.
    Bet it tastes like it too
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  14. #2714
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    Feb 2005
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    Mikey B is the king of the sour dough. PM him. KQ has some latent skills as well.

  15. #2715
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    Jan 2004
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    the Low Sierra
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    KQ is the one

    I’m just figuring it out
    I didn't believe in reincarnation when I was your age either.

  16. #2716
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    May 2007
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    Quote Originally Posted by SB View Post
    Looks like sour dough.
    Not this time. Next week. Got the starter going now. Just a regular old loaf. Will post recipe when I get to office. It's typed up there.

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  17. #2717
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    There’s a sourdough thread. KQ is the goddess you’re looking for.
    I didn't believe in reincarnation when I was your age either.

  18. #2718
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    May 2007
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    Quote Originally Posted by ~mikey b View Post
    There’s a sourdough thread. KQ is the goddess you’re looking for.
    Yeah Ive seen. Didnt wanna search yesterday. I will post the sour dough experiment next week. Starter got its first daily feeding this morning. Should hope to see some more robust activity later today.

    I'm going to do the above bread with cinnamon and raisin later this week. Its a no knead recipe so the rest times are way long (cause you dont have to do the work). Ill put one up tonight or tomorrow at about 10:30 pm. It will be ready when i return from work the next day at 430pm for a punch and second rise of 2 hours, then into the oven.

  19. #2719
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    Feb 2005
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    19,201
    Anyone care to share their favorite brand of kombu? Peg?

  20. #2720
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    Nov 2005
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    Pagosa Springs CO
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    No knead bread with roasted garlic and braised short ribs.Click image for larger version. 

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  21. #2721
    Join Date
    Jan 2008
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    livin the dream
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    Quote Originally Posted by glademaster View Post
    Yes. Ground beef should have the living shit cooked out of it unless you ground it yourself at home from a cut where you trimmed off the outside first. I'm on a burger hiatus until I finally decide which home grinder I want to buy.
    Kitchenaid grinder works well. Doubles as a mediocre sausage stuffer:


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    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  22. #2722
    Join Date
    Dec 2012
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    I can still smell Poutine.
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    So. Funny we mention meat grinders. I want something like my sister has:. https://shop.my-jupiter.de/de/elektr...emantrieb.html

    However, they don't seem to be the rage here in the US of A. Can't find anything like it. I don't want to take up the counter space required for a KitchenAid mixer just to use it for attachments.d

  23. #2723
    Join Date
    Feb 2008
    Location
    Seattle
    Posts
    609
    Here's my version of the no-knead bread that I baked on Saturday morning. I use about 20% whole wheat to add some character. Usually I give it 2-3 days to cold ferment in the fridge after the initial rise and if I'm really ambitious I fold it every 4-8 hours during the initial rise. I find this makes for a more interesting flavor but honestly the basic process is pretty fantastic.
    Click image for larger version. 

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  24. #2724
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    Is that like the sous vide of bread?

  25. #2725
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    Quote Originally Posted by MakersTeleMark View Post
    Is that like the sous vide of bread?
    Basically yeah. Yeast works. You don't. Takes a long time though. I never did a cold 2nd rise though. I might have to try that

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