I have to disagree. I don't have a way to mince meat at home, I get my friendly greek butcher to mince my meat for me and I don't want to be left out because I don't have the appropriate gadgets.
Just to clarify, is it just the raw mince product that is acceptable as store-bought, or are we talking about "final products" as well, ie. sausages etc?
You can use the raw mince to make a sausage though (maybe I should just have gone the sausage route as suggested by teamfat).
So mince is the ingredient and anything made with it.
(Like tomato could be the ingredient and if you grow your own tomatoes, it would be great and I would like to see them).
And here is me, thinking this was straight forward /img/vbsmilies/smilies/confused.gif
Let's put it this way: I wanted an ingredient everyone knows, everyone cooks with, used in a lot of different regions of the world, and readily available to everyone.
Trying to get everyone in this community involved (and hoping to see a lot of regional dishes: larb, mousaka, gehaktbal, hamburger, samosa, whatever).
I do not know of a country/region that doesn't have a mince based speciality
After 15 years of running the forums KouKou I find clarity is the best for everyone especially new members. I was not clear and I was simply asking for clarification.
We've had plenty of challenges where we needed to ask a few questions up front, after all the host is expected to "judge" the entries so at the least they have to have some criteria to judge with. It's a good thing!
I think butzy's intent was if I go to the store and buy ground beef, and then I create a beautiful "Shepard's Pie" using that ingredient it would be a welcomed entry.
Given the language variables here, we are talking about "Ground Meat" or hand minced right? Basically a meat broken down into very small pieces?
After 15 years of running the forums KouKou I find clarity is the best for everyone especially new members. I was not clear and I was simply asking for clarification.
Pesto could make for an interesting challenge in and of itself, late summer when the tomatoes are getting ripe. Of course, summer isn't the same time for all of us.
My Grandmother had a handcrank grinder that attached to the windowsill, years ago. She would cook up liver and onions, pass it through the grinder, encase the liver mixture in cooked mashed potatoes, and fry in chicken fat. So good. They were called liver knishes. Just reminiscing
I think butzy's intent was if I go to the store and buy ground beef, and then I create a beautiful "Shepard's Pie" using that ingredient it would be a welcomed entry.
Given the language variables here, we are talking about "Ground Meat" or hand minced right? Basically a meat broken down into very small pieces?
@Cerise Yes I have Bison all the time as I live in the Prairies area of Canada it is easily accessible. I LOVE it, as it is very lean but it does taste more like beef then a gamier meat like venison, caribou, or moose. I get it from a local rancher. So for me it's a YAY /img/vbsmilies/smilies/biggrin.gif
@butzy I'm a Belgian and as you know better than anyone else over here, we simply love to be creative with -read stretch- the culinary rules... and many others like taxes etc.. Although there's hardly anything to stretch in this contribution as long as people agree that you can put anything in your own meatloaf.
Posted this a good week ago in the dinner thread; 50% meat, minced and 50% veggies, also minced. Meat mince courtesy of my butcher, veggie mince of my own doing. Sort of lean-guilt meatloaf when you think of the fat content of a normal one.
Fantastic idea for a challenge, butzy, most democratic ingredient and so easy to work with... and hundreds of recipes around, so who would not participate in this challenge?
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