Foreman grill works awesome for grilled sandwiches......plus it sounds more manly than panini maker! 😀
Some would say "Don't order deep dish pizza." Full stop.
Oops. Late to the party...
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You mean food fight. 🙂 Pizza is a favorite food to argue over. So is ice cream. I learned it via dairy industry food science, eggs being the preferred emulsifier.
I will note my comment on best icecream was home made by a farmer's wife. I didn't check but might have been milk straight from the cow. I do know that there was a huge amount of cream in it.
I do note that only one person seems to have said they like cornbread 🙂
I do note that only one person seems to have said they like cornbread 🙂
Thomas Edison invented the panini press, but you can read the Forman grill patent (5,606,905). One wonders.
I gather the southern style is savory without subbing flour for some of the corn meal and adding sugar like the north, I've tried it cast iron skillet, the mornings bacon grease, and all. Definitely more food fight material. The best ice cream I ever had was Madeline Kamman's velour glace, 32 egg yolks to a quart of heavy cream, sugar, vanilla bean.
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Anything fried in bacon grease is better. Order in my carnivore days for breakfast was mushrooms first, then sausages, then bacon, then eggs cooked in the bacon fat and finally fried bread to soak up the remainder. Black pudding optional but I considered necessary.
Ketchup vs brown sauce is the real food fight in England when bacon is discussed 🙂
Ketchup vs brown sauce is the real food fight in England when bacon is discussed 🙂
True, ours is the T-fal Optigrill that uses sensors for the heat and time. It's only a panini maker when we are doing sandwiches.
https://www.t-fal.ca/en/optigrill
I know little about it as this is something my sweety makes. This time she started with pork bones, a whole onion, some spices, pineapple, shimp, chayote & carrots, both julienned and maybe some fish sauce, a little sugar or maybe hoisin, a bit of chili and the rest is unknown to me. It's really quite popular around here and doesn't vary that much even though the ingredients seem to.
I am a big fan, but we only make it once in a while as my waistline doesn't like it as much as my mouth.
The T-fal is a lot like the original GF grill but with extra lights and beeps and buttons and things.
You know the old saying:
If you don't like bacon, you're wrong
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It's OK, I am used to being wrong about what I like. 😛
I can handle one piece of bacon. Put it beside my eggs, or put it on my burger. Fine. I even enjoy it.
Any more than that and I find it very quickly becomes revolting.
As a hunter and avid eater of game meat, one of the most tiresome things is how 75% of game recipes (I'm just making that number up) involve layering, wrapping, grinding-in, or otherwise ruining a perfectly beautiful and delicious piece of meat, with bacon.
Best Ice Cream I ever had was at the Dairy outlet at Clemson university, along with the best Blue cheese. Clemson has large dairy and Ag departments. At own time students could by beef through the dairy outlet as well.
The dairy department still sells Ice cream, and blue cheese. I don't know if students can still buy beef.
History of Clemson Blue Cheese | Clemson University, South Carolina
The dairy department still sells Ice cream, and blue cheese. I don't know if students can still buy beef.
History of Clemson Blue Cheese | Clemson University, South Carolina
How do you make your Moose or Bear sausages? I was told if you do add pork fat, they are hard as nails. Guessing pork fat and bacon would not be the same, as the pork fat does not have to be smoked like the bacon is, but the sausages could be.
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They do that in Europe with game but it is never smoked but lardons of un-smoked pork belly same with it ground in as fat. Are the recipes just adapted without taking that into account?
My taste in cheese and game is usually stuff that sends the rest of the room out the door.
Most wild game lacks the fat we’re used to and unless your prepared to eat it rare/med rare it’s gonna need some fat.
Bear has a high fat content but I still add about 10% beef suet for sausage though.
Bear has a high fat content but I still add about 10% beef suet for sausage though.
I would like to sit next to you at breakfast. I'll take any and all cast offs.
On the contrary. Along with the meat and seasonings, fat and water are necessary for sausage making.
Maybe I am misunderstanding your sentence. Many bacons are not smoked.
Brothers in arms.
Yah....I suppose I should have specified. rsavas connected moose and bear in the same category and I overlooked it.
Your deer,elk,moose and the like can be eaten on the rare side (I’m living proof)
Bear and wild hogs not so much...cook the crap out of them, but they usually have enough fat and take kindly to low and slow.
Venison gets a pasty consistency when slow cooked I don’t really enjoy.....oth pressure canning it works well.
Your deer,elk,moose and the like can be eaten on the rare side (I’m living proof)
Bear and wild hogs not so much...cook the crap out of them, but they usually have enough fat and take kindly to low and slow.
Venison gets a pasty consistency when slow cooked I don’t really enjoy.....oth pressure canning it works well.
I don't have a source anymore but meat dry aged (for a LONG time) with a good layer of Thamnidium fungus is incomparable, and yes not to everyone's taste.
Gallaghers Steak House in NYC -- well it's gone through a couple owners since then -- they dry aged in a storefront window cooler -- and when it got to the plate it was often rancid.
Here we will get dry aged beef within short time for reasonable prices.
Some of that stuff is good to my taste, but many of it is aged with some strange new scool recipes. Back to the roots? I dunno!
Butchers can not sell as much meat as is here on stock due CV.
Frozen beef is also there in raw amounts.
Fresh veggies from the field are sold like crazy, beef sale is really low! No BBQ with friends.
Some of that stuff is good to my taste, but many of it is aged with some strange new scool recipes. Back to the roots? I dunno!
Butchers can not sell as much meat as is here on stock due CV.
Frozen beef is also there in raw amounts.
Fresh veggies from the field are sold like crazy, beef sale is really low! No BBQ with friends.
Yes of course there needs to be some fat in sausage, and I typically use pork fat. I have nothing against pork, or pork fat. I really like it. What I don't like, specifically, is too much fried, greasy, salty bacon on my plate or in my food.