on 26-07-2014 06:00 PM
i realize that y'all call ground beef, minced beeef, generally. but what's the fat ratio normally,for beef,since this came up in a different thread?
and do you eat /cook with OTHER minced./ground meats?
you know,like pork,or chicken?
or things like crab?
i'm always up for new recipes,please! 🙂
Solved! Go to Solution.
on 28-07-2014 02:38 PM
28-07-2014 02:43 PM - edited 28-07-2014 02:46 PM
on 28-07-2014 02:46 PM
@am*3 wrote:
Stawka - "Ah, brisket is silverside then. Now I got it
silverside = corned beef"
Corned brisket beef is rolled meat tied with string ( cheaper cut)
Silverside (corned) is a whole piece of meat
In NZ, anyway 🙂
I use a piece of topside roast beef to pot roast.
Had a senior's moment there, am
And not just with the cut of meat hahaha
It dawned on me that I was supposed to put the pot roast on an hour ago
Late dinner, it seems. Hahaha
And you're right, it was topside
on 28-07-2014 03:04 PM
I use topside also. And love the tenderness of slow cooked beef cheeks. (some on Masterchef)
Someone asked what Kofta is -
Middle Eastern flavoured meatballs or elongated spicy mince on skewers mostly done with lamb mince.
1kg lamb mince
1 clove garlic, peeled and crushed
1 medium onion, peeled and very finely chopped or grated
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh coriander leaves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
1 tablespoon ground paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground cayenne pepper
12 large wooden skewers soaked in water for an hour or 12 metal skewers.
on 28-07-2014 03:20 PM
i have to sign out for the night too,like donna,but i'm dealing with microburst storms,like the one that trashed my house 6 years ago,. wish us luck,friends,and thank you all so much!!!
back tomorrow,okay/ 🙂