topic Re: Mince in Community Spirit

Mince

*crikey*mate* — Tue, 22 Apr 2014 03:12:22 GMT

what do you do with it?

(Whole Rumps are $4.99 kg this week - so I'm going to stock up and will mince a few too.

Re: Mince

freddie*rooster — Tue, 22 Apr 2014 03:19:54 GMT

I make a baking dish of lasagna cut it up into meal sizes and freeze it for can't be bothered cooking nights.

Re: Mince

*crikey*mate* — Tue, 22 Apr 2014 03:56:29 GMT

Yummo Freddie, Little Crikey loves lasagne, I bet she'd love to move in with you LOL

I saw in the stores the other day they now have the white lasagne sauce in jars. Have you used that or do you make your own bechamel. I'm kind of curious what the stuff in jars tastes like.

I bought some satay stuff in jars (Kantong?) and it tastes really good, I keep a few jars of that on hand for when I run out of made stuff, and I don't think anyone has noticed any difference in taste LOL (at least no one has commented) It's a fair bit more expensive than make your own, but handy to have as back up,.

Re: Mince

imastawka — Tue, 22 Apr 2014 04:01:33 GMT

I like to make bolognese sauce in meal sizes to freeze.

From there, I can turn this mix into lots of different meals later -

Can make lasagne, chilli beef crepes (lotsa chilli & kidney beans), top baked spuds,

also use frozen gnocchi for quick feed.

Stuff like that

edit: I found the bechamel in jars to be very sweet. Dunno why

Re: Mince

*crikey*mate* — Tue, 22 Apr 2014 04:02:43 GMT

mmm, I never thought of baked spuds!

something I have never mastered is the perfect hamburger patty. They taste ok, but nothing to get excited over iykwim. and my OH adds flour to his and we can always taste the flour. and he's really good at homestyle cooked meals, way better than I am, yet he can';t make a yummy rissole or hamburger patty thing either.

Re: Mince

imastawka — Tue, 22 Apr 2014 04:10:33 GMT

Rissoles and Meatloaf need sausage mince and well as ordinary mince IMO.

They also hold together better withut having to use egg.

I like a meatloaf cooked in bbq sauce (home made of course)

Oh, and the rissoles, I coat the rissoles in panko crumbs.

Gawd, I'm hungry now.....

Re: Mince

freakiness — Tue, 22 Apr 2014 04:16:49 GMT

@diamond-halo wrote:
mmm, I never thought of baked spuds!

something I have never mastered is the perfect hamburger patty. They taste ok, but nothing to get excited over iykwim. and my OH adds flour to his and we can always taste the flour. and he's really good at homestyle cooked meals, way better than I am, yet he can';t make a yummy rissole or hamburger patty thing either.

Someone told me you need to make the mix (add onion, carrot, egg, etc to mince) and leave it in the fridge for an hour or so before forming the patties so they don't fall apart during the cooking process. It seems to work.

Re: Mince

freakiness — Tue, 22 Apr 2014 04:21:56 GMT

@imastawka wrote:
Rissoles and Meatloaf need sausage mince and well as ordinary mince IMO.
They also hold together better withut having to use egg.

I like a meatloaf cooked in bbq sauce (home made of course)

Oh, and the rissoles, I coat the rissoles in panko crumbs.

Gawd, I'm hungry now.....

I don't like adding sausage mince to my meat loafs and burgers.

A, because I never buy sausage mince and

B, because I've never really liked the taste and texture of sausage mince.

Having said that, I would love to try your rissoles with their panko crumbs one day just because I love eating other people's food. 😄

Re: Mince

polksaladallie — Tue, 22 Apr 2014 04:24:10 GMT

Make Firehouse Chilli.

Re: Mince

imastawka — Tue, 22 Apr 2014 04:33:46 GMT

Gawd, I'm still hungry!!

Re: Mince

freddie*rooster — Tue, 22 Apr 2014 04:43:33 GMT

I use a maggi powdered Bechamel sauce, I make it up with skim milk. My lasagna recipe is my own concoction of, onion, garlic, mixed herbs, canned diced tomato, tommy paste, spinach, mushrooms red wine, I do 3 layers, I use 3 cheeses ricotta, cheddar and parmesan. It's also much nicer after is been frozen, so the boss tells me.

Re: Mince

jenni200011 — Tue, 22 Apr 2014 05:10:43 GMT

i love to use mince to make quite a few things..one dish i make is a favourite of ours... scoop out the inside of either a few marrows and or eggplants and fill with a cooked bologanise sauce ( the sauce i make is a combination of onion..tomatoes..curry..mince..& bacon)once you fill the marrows then place a layer of parmeson cheese on top of each.then put in a baking dish surrounded by sliced potatoes and again throw a little cheese..add small amount of water in bottom of dish to help cook potato and cover with foil.bake in oven for approx 1 hour then remove foil from dish and replace in oven long enough to brown up the tops of potatoes..then just enjoy....great filling meal

Re: Mince

icyfroth — Tue, 22 Apr 2014 06:55:24 GMT

Either Spag Bol or Rsoles

Re: Mince

imastawka — Tue, 22 Apr 2014 06:59:00 GMT

They're not Rsoles they're Pisoles. lol

Re: Mince

lind9650 — Tue, 22 Apr 2014 07:18:42 GMT

Stawka, I had to read that twice, then I started laughing.

ERICA, still rolling on the floor.

Re: Mince

imastawka — Tue, 22 Apr 2014 07:30:52 GMT

A very old joke Erica.

Man orders P**s holes. Waiter says, "Sir that's not a P it's an R"

Man then orders Rsoles

Re: Mince

patchoo78 — Tue, 22 Apr 2014 07:40:08 GMT

Bolognaise, cottage pie, nachos, pasties, tacos, lasagne, burritos

Re: Mince

patchoo78 — Tue, 22 Apr 2014 07:50:44 GMT

I saw in the stores the other day they now have the white lasagne sauce in jars. Have you used that or do you make your own bechamel. I'm kind of curious what the stuff in jars tastes like.

Don't bother.. I've not had the bechamel ones but the alfredo and carbonara sauces are revolting, and it wasn't a cheap brand either.. I'd stick with making your own bechamel sauce, it's just as easy and tastes better

Re: Mince

imastawka — Tue, 22 Apr 2014 08:14:12 GMT

4 hours later - guess I hafta feed myself - still hungry

Re: Mince

lis351 — Tue, 22 Apr 2014 09:49:17 GMT

Secrets to the perfect home made burger patty, tried tested and perfected myself.
1. Vegemite. It may sound gross, I hate the stuff and cannot eat it. But a good dollop of it in burger mince is excellent. A bit of olive oil in the mix also goes a long way.

2. Half beef mince and half chicken or pork mince.

3. Don't use flour. Ever. If it's a bit runny, a small amount of bread crumbs. Crushed up weetbix are a great alternative if you don't have crumbs.

4. Refrigerate for half hour - 45 minutes AFTER shaping your patties, in a stack separated by baking paper.

I throw all sorts into my patties, no 2 burgers are ever the same, it's just the way I cook. However they are always delicious.
The burgers are better at Hungry Jacks?? Ppffttttt not likely.