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Posts by MaryB

Sigh, my plating skills fit into the home cook category. Food, plate, eat!
If I need bulk pepper I use my coffee bean grinder/spice mill(only used for spices). Otherwise Penzy's wooden mill has been decent and puts out plenty of pepper with a few turns.
Creamy wild rice soup is a Minnesota staple. Almost every restaurant has a version of it and the one I make came from the casino I used to work for(I fished with the chef, he gave me the recipe which is an original). It is basic, I gave the recipe above. I never measure so measurements are by eye. Wild rice swells a LOT so it is easy to add way to much and end up with stew. Can vary the meat used depending on leftovers, more or less cream or no cream for a regular soup....
Instead of smoking a turkey grill it on the weber with wood chips. I do them all the time and they turn out very moist and people love them.
Creamy chicken wild rice soup. 2 chicken leg quarters simmered. Remove when done and let cool. Add the wild rice to the stock and bring to a simmer, salt and pepper to taste at this point. Chop celery, onion, carrot, garlic while the rice simmers. After an hour of cooking the wild rice add the chopped veg to simmer. Pull the meat from the bones and add the bones back to cook more. Simmer until the rice is tender, wild rice can take 2-3 hours to cook. Add the shredded meat...
Salt peter is no longer used for a meat cure. Prague Powder #1 & 2, Morton Tender Quick are meat cures that will give the pink color you are looking for. The Prague powders will not add much salt while tender quick will.
80/20 chuck, hand form into 1/4 pound patties, if you have problems getting them off a plate chill it first in the freezer.
I don't remember the model, I have had it for 30 years and it was originally my moms. Probably something cheap because fit on it is not good but it works. Leaks tomato juice from a few spots and drips so I lay paper towels on the floor under it and on the counter. Looks a lot like that one though.
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