What's for Dinner?

[Morrigoon]

...only when they're on the road?

[€uroMeinke]

For some reason, we never got around to the pie

[lashbear]

Turns out we had Lasagne instead. Oh well...

[Betty]

Last night was grilled chicken tacos...er..tostadas. And a delightful desert trifle I made with homemade pound cake, blackberries slightly cooked then mashed and cooled, vanilla custard (aka instant pudding) and homemade whipped cream. The children refused to try it and it was so good I didn't make them.

[Snowflake]

No real dinner last night since I cooked for the week, by the dinner came around I was not hungry. Except for a piece of cherry tart (yum).

Tonight will be either chicken chili or red cabbage and kielbasa and more cherry tart.

[Betty]

The pink slime ground beef thing really turned my stomach. I'm not generally that sensitive to icky food things - but cooking ground beef after seeing/reading about the slime? I couldn't help but think about it the whole time.

Even worse is the price of ground beef - generally at least $3.60 a pound for 70/30 and nearly $5 for the good stuff.

How much is all the other beef? The same price and sometimes a LOT less. I've been using my food processor and testing out various cuts of beef. You just have to cut it into chunks first.

Chicken breasts work too - good for stuff into pasta or making meat...er, chicken balls with.

[Ghoulish Delight]

I can't get all that worked up about "pink slime". Despite what Jamie Oliver says, they don't dunk it in liquid ammonia. There's no evidence of any safety concerns. It's not even particularly "yucky" parts of the cow (it's just standard muscle tissue, aka meat, that's been separated from fat). *shrug* No more or less unsettling to me than any other part of the slaughtering/butchering process. Yeah, it passes through some ammonia gas. So? There's trace amounts of ammonia gas in the air you breathe daily. Is there any evidence that the ammonia gas is somehow in the meat, and bad for you? Nope.

[Betty]

Originally Posted by Ghoulish Delight

I can't get all that worked up about "pink slime". Despite what Jamie Oliver says, they don't dunk it in liquid ammonia. There's no evidence of any safety concerns. It's not even particularly "yucky" parts of the cow (it's just standard muscle tissue, aka meat, that's been separated from fat). *shrug* No more or less unsettling to me than any other part of the slaughtering/butchering process. Yeah, it passes through some ammonia gas. So? There's trace amounts of ammonia gas in the air you breathe daily. Is there any evidence that the ammonia gas is somehow in the meat, and bad for you? Nope.

It more was the idea that what I used to think was a slab of meat, ground up, isn't and is more than an effin' slab of meat I could grind myself. Like adding breadcrumbs to meat to make it "go farther"... only in this case the bread crumbs is actually partially cooked fat that they couldn't sell any other way.

Why not buy the slab of meat for the same price or less?

I gross out over meat now and then - chorizo in particular I can't cook because it looks icky. Not a vegetarian though and while I find the fact that our cows have to be fed bunches of antibiotics just to live long enough to slaughter also icky, I'm still a meat eater.

So maybe I'm also a hypocrite or something too.

I suppose I should already be marinading tonight's meat actually... carne asada. Maybe I'll save that tomorrow so it has longer to juice up.

[lashbear]

Originally Posted by Betty

The pink slime ground beef thing really turned my stomach. I'm not generally that sensitive to icky food things - but cooking ground beef after seeing/reading about the slime? I couldn't help but think about it the whole time.

Even worse is the price of ground beef - generally at least $3.60 a pound for 70/30 and nearly $5 for the good stuff.

How much is all the other beef? The same price and sometimes a LOT less. I've been using my food processor and testing out various cuts of beef. You just have to cut it into chunks first.

Chicken breasts work too - good for stuff into pasta or making meat...er, chicken balls with.

Originally Posted by Betty

It more was the idea that what I used to think was a slab of meat, ground up, isn't and is more than an effin' slab of meat I could grind myself. Like adding breadcrumbs to meat to make it "go farther"... only in this case the bread crumbs is actually partially cooked fat that they couldn't sell any other way.

Why not buy the slab of meat for the same price or less?

Well, in that case have we got a product for YOU !! I LOVE this thing. - Homemade Chicken, Pinenut, & Spinach sausages. MMMMmmmmmmmmm.

[Betty]

Originally Posted by lashbear

Well, in that case have we got a product for YOU !! I LOVE this thing. - Homemade Chicken, Pinenut, & Spinach sausages. MMMMmmmmmmmmm.

Chicken, pinenut and spinach sausages sound delish! I was thinking of the attachment for the kitchen aid mixer that I already have but some of the reviews had me second guessing that.

How is the clean up on the Sunbeam one?