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First Meal from the finished kitchen....


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#41 Anagallis arvensis

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Posted 13 November 2013 - 07:02 PM

Bah..... No need.MB

recipe me that BatManSki!!!


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#42 AspenLeif

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Posted 13 November 2013 - 07:17 PM

Gonna be bit till I am home to give an exact recipe. On the road to MI for a 10 day trip. I can tell you the ratio I use is 1lb beef (or venison) : 1lb pork : 1/2lb lamb. Make a 5lb batch. I don't use fully cooked rice. Either 1:1 with water el dente or uncooked. The rice soaks up more flavor that way. And when fully done, the dish has less water in it since we use canned stewed tomatoes from our garden. MBski
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#43 Trub L

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Posted 13 November 2013 - 07:19 PM

:D I heard you the first time, Tater**. I'm trying to expand your knowledge base. Some people refer to onions/bell peppers/celery as "the" cooking holy trinity, but it's really just the Cajun Trinity. a cooking trinity just refers to there being a combo of three (see Hermsman's quote). A just as common trinity is carrots/celery/ onion, like Guv said - French trinity. Mirepoix simply refers to "a mixture of sautéed root vegetables used as a base for braising meat or for various sauces " by definition. I also thought it had to do with them being finely chopped, and the ratio being 2:1:1 -- but I'm not certain. I'm curious to know the direct translation for the French word, of anyone can find it. I'm on a phone. **Also acceptable as nicknames for Lou, depending on the region of the country you live in:Potator TitsSugar TotsMustang LucyClive

I'm flattered that you tried to do some googling before stepping back in the Thunderdome, but your argument is still quite weak. Ask ten chefs or casual cooks what the Holy Trinity contains, or even just read the main part of Herm's article before it trailed off into quirky regional exceptions. If you need to venture into obscure terminology territory just to save face, then maybe stain is more your speed. :P
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#44 Trub L

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Posted 13 November 2013 - 07:22 PM

Also... Make city chicken. Your son will love it! Another detroit polish treat.MB

We had this a lot growing up. I hate it, and then right around the time I moved away, I really started to enjoy it. Sadly, I've only secured it a handful of times since then. It's never occurred to me to make it, and I assume my son would hate it. :D
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#45 AspenLeif

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Posted 13 November 2013 - 07:34 PM

How in the #### could you hate veal and pork...breaded, browned, and roasted on a stick. :shock: MB
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#46 Anagallis arvensis

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Posted 13 November 2013 - 07:45 PM

City Chicken... Yeh... I'ma need that one too...


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#47 miccullen

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Posted 13 November 2013 - 07:49 PM

How in the #### could you hate veal and pork...breaded, browned, and roasted on a stick. :shock:MB

first I had ever in my life heard of this, looked it up, interesting dish, seems veal is optional


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#48 weeper

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Posted 13 November 2013 - 07:49 PM

I'm flattered that you tried to do some googling before stepping back in the Thunderdome, but your argument is still quite weak. Ask ten chefs or casual cooks what the Holy Trinity contains, or even just read the main part of Herm's article before it trailed off into quirky regional exceptions. If you need to venture into obscure terminology territory just to save face, then maybe stain is more your speed. :P

Ok.
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#49 AspenLeif

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Posted 13 November 2013 - 07:51 PM

first I had ever in my life heard of this, looked it up, interesting dish, seems veal is optional

Incorrect. Not optional.MB
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#50 thool

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Posted 13 November 2013 - 07:53 PM

I'll bet that kitchen smelled great for hours after.

 

Polish, German, and Hungarian food never had too much in the way of visual appeal for me. Taste is a different story, though!


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#51 miccullen

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Posted 13 November 2013 - 07:54 PM

Incorrect. Not optional.MB

yeah but veal is expen$ive as hell


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#52 AspenLeif

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Posted 13 November 2013 - 07:55 PM

Not here it isn't suhn. Gotta come correct on this one.MB

Edited by Mainelybrew, 13 November 2013 - 07:56 PM.

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#53 miccullen

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Posted 13 November 2013 - 07:56 PM

Not here it isn't suhnMB

what's it go for?


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#54 AspenLeif

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Posted 13 November 2013 - 07:57 PM

Oh, it's not cheap....I meant just don't cheap out when making this dish.MB
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#55 miccullen

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Posted 13 November 2013 - 08:00 PM

Oh, it's not cheap....I meant just don't cheap out when making this dish.MB

ahh

 

funny because according to teh googletron it is supposed to have started as a cheap blue collar dish, but somehow got spiffed up with veal


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#56 siouxbrewer

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Posted 13 November 2013 - 08:05 PM

Looks good moon! But that is a piece of flat aka bottom round aka outside round. Nice cut for minute steaks, cube steaks, jerky etc.


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#57 Trub L

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Posted 13 November 2013 - 08:14 PM

Ok.

Your opinion is noted. :P
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#58 Anagallis arvensis

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Posted 13 November 2013 - 08:35 PM

Looks good moon! But that is a piece of flat aka bottom round aka outside round. Nice cut for minute steaks, cube steaks, jerky etc.

Tell me OH Great one... Which cut would you use...?


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#59 siouxbrewer

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Posted 13 November 2013 - 09:04 PM

Tell me OH Great one... Which cut would you use...?

I think you have the right cut, inside round would work too. I just can't help myself when I see someone sold a mislabeled piece of meat, you'd be surprised how many grocery stores mislabel cuts.


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#60 Clintama

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Posted 13 November 2013 - 09:11 PM

City Chicken. That's a new one for me.


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