Enjoyable viewing.
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This link uses ground pork in the recipe, but I’ve made it with ground beef (and ground chicken too).
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Wow, lots of great suggestions and recipe links here! This is a great start - thank you, all.
I’m one of those weird people who doesn’t like pizza (and when I do eat it, it’s got to be close to plain cheese or with veggies only), and I don’t really love hard tacos either, but I will give those a try too. Love the idea of bolognese and shepherd’s pie - now just to find the right recipes and experiment.
The ground beef from the meat share comes in 1lb packs, and I can make 4 burgers out of that. That’s a lot of burgers to have in a week for me. I don’t eat burgers for dinner - only when I have to. I do use about 2lb of the meat for the hamburg steaks which I freeze and use as a quick meal option when I don’t want to think about what’s for dinner, but 2lbs makes 8-10 servings of that for me, so I can’t have that too often either.
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Kobuta, it sounds like you only have a hard time with the ground beef, and you find a way to use up the other cuts of meat. I’ll put an idea out which I don’t believe I’ve seen yet. If you ever have friends over, do it when you’ve got ground beef to use up. That way the amount won’t seem so overwhelming to you. Feed them meatballs, hamburgers, meatloaf, tacos, or any of the other ideas you’ve seen. Most people will be happy with the food and delighted with the invitation.
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That’s assuming I have friends…
Haha, kidding. I don’t do a lot of hosting (which is not a big problem for me) except for family dinners. I have cats, and some how my friends don’t appreciate that cat hair makes everything taste better.
I’ve been to dinners at friends houses who also own cats. Seemingly, no one owns just one cat. Anyway, I haven’t come away with any hairballs. Have your friends said something to you, or are you just self conscious about it? Sorry if I’m prying. It just seems expedient to share food with others if there is too much for you.
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Two of my friends are allergic to cats so they’re always nervous about coming over to my place. No one has ever made a comment about hair in food, and I always tells them I’m willing to lock them in my basement so they don’t jump onto the table while we’re eating, which I have to admit is a real possibility otherwise.
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Familar territory, including typucal recipes.
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I adore Sloppy Joes, and I’m not price conscious when it comes to good, easy food as I get older. I have to say that Stonewall Kitchen’s Sloppy Joe sauce is as good as I could ever make myself. I admit I add a “pinch” of Penzy’s Italian seasoning to it. I butter and grill the sesame seed buns from our deli and we like Sargento’s thin sliced cheddar on the sandwiches. Just enough to keep them from being too sloppy but not too cheesy. Cole slaw or 4 bean salad on the side.
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#9-How to make burgers on the stovetop.
Are young folks these days so isolated from everyday life in the kitchen that they have to be taught this ?
Funny and scary.
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Better late than never.
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We have a Husky. I have similar fears about Husky hair in the food. It just gets everywhere.
Kheema (aloo not matar - potatoes >> peas :D) (less cinnamon, add cardamom, peppercorns, and cloves)
Kheema macaroni - kheema without peas or potatoes, used as pasta sauce (indian bolognese, yep)
Kheema pulao - layer the kheema and parboiled basmati like a biryani, cover and finish cooking
Kababs - the basic one i grew up with is similar to this, but you can vary the seasonings
Koftas - make a basic recipe and freeze, vary by changing the sauce (indian / thai / italian / etc)
Korean patties
Faux bulgogi
Shepherds pie
Bolognese sauce
Meatloaf
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Haha, I would think the same. I suppose cooking it isn’t as hard to learn (I hope!), but dang…I’ve seen some people who have no idea try to shape a patty, and I just look at them in horror as they try to figure out how to do this. Hands smushing into the meat and just terrible looking patties. Same with meatballs – I guess if you see people make it enough or if you work with food enough, you can figure it out without being “taught”, but if you don’t really cook, it’s a little hard to figure out the best way to get started. There are still a lot of novice cooks out there who are afraid to get really hands on with their food prep.
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Great recipe, thanks for sharing! I am definitely going to try. What do you think about serving them with rice and lettuce for wrapping? Which condiments?
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They are actually a banchan, but I eat them as a main.
Don’t need lettuce to wrap - rice and a some lightly seasoned (garlick/sesame oil) veg (think spinach or zucchini banchan) and some spicy sauce on the side - I mix garlic doenjang, gochujang, vinegar, and sesame oil - you could make ssam sauce instead
Mmm. So good. Freezes really well too, if you want to make extra.
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Thanks!
Filo pie with browned hamburger, onion, garlic and seasoning, chopped spinach and feta. Rice is good in this pie as well, as is a small can of tomato sauce.
Italian Wedding Meatball soup with tiny meatballs. Excellent comfort or sick food.
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