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Posts by Pete

You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2.  Every other way is going to throw off your balance of flavors.  At the very least, you'll end up with a marinade that has too much spice in it.   Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and...
MK, I'm not saying that KA's are the best thing, for grinding, sinced sliced bread, but if that is what you have you can get a decent grind by following the guidelines I went through.  Sure, I would love to have a dedicated grinder, but I don't see that happening in the near future and there are many other people that don't want to invest in something that won't see a lot of use.  Sometimes it is a matter of using what you have and making it work.  And yes, prepping for...
Never used my KA for grinding burger meat, but have made plenty of sausage using it and, for the most part, it worked fine.  Definitely need to partially freeze and cut meat into small chunks or you end up with an emulsified product.  It takes a little more time and care to work with it, as compared to a dedicated meat grinder, but unless you want another piece of kitchen equipment (I'd love one but don't really have the room for it and wife would probably not be happy...
  Well most of are!!!!   At least I'm bitter....old, well it depends on who you talk to!!!!
Then there was one of my co-workers that thought he closed the valve on the fryer, poured hot grease back in and dumped a bunch all over his food.  Luckily the shoe to the brunt of it and he moved very quickly, but he burnt the heck out of it.  One of the few times I actually agreed that a hospital trip was in order (of course, I usually keep those thoughts to myself as I don't want to be seen as the a$$).
For those with a Kitchen Aid grinder attachment, are you partially freezing your meet before you put it through?  While I agree that it is not the best product for grinding, if you are doing small amounts, cut your meat into smaller chunks, and are only grinding a smaller amount, it is doable.   Here is a link to a great article on Serious Eats, about grinding your own meat.  Take a...
Lily, are you talking grilled burgers (done on a grill over open flame) or fried burgers (done in a pan or on a griddle)?  Mary hit on one major reason-seasoning.  Most home cooks are afraid to season enough.  If you watch cooks, in kitchens, hit a burger or steak with salt and pepper they really hit it hard.  Most onlookers, who don't know better, would wince at how much salt and pepper they use, but the end product isn't over salted.  In fact, it tastes great.   The...
I second the Brandade.  One of my favorite dishes!!!!
I couldn't agree more with the majority of posters here-suck it up.  This is not a job for the faint of heart.  You work with sharp objects.  You work with fire.  You work with boiling hot liquids.  You will get injured more than once.  It's a fact of life, and no matter how careful you are it will happen.  If you can't wear your scars with pride, then you shouldn't be in this business (that's even if it scars up enough to be noticed).   As Kuan said, it is much easier...
Definitely looking forward to seeing a few of those pictures!!!
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