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March 2015 Challenge: MINCE

13K views 165 replies 23 participants last post by  phatch 
#1 · (Edited)
Bought, hand chopped, home ground.....

Give us your mince dishes /img/vbsmilies/smilies/smile.gif

Meat loaves, lasagne, meat balls, burgers and loads more..

Use pork, beef, chicken, fish or any other meat, or a combination of meats

And in case of home ground, show us the mincer or knives as well.

Here's to a new challenge /img/vbsmilies/smilies/drinkbeer.gif

[edited on 2 March to make clear that the challenge is about minced meats, including fish, but not minced fruit, pesto ot whatever else]
 
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#3 ·
I don't think bought items should be allowed in the challenge it's not really a challenge if you buy something.
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.
 
#4 ·
I am happy with store bought.

I am looking at recipes made with mince,such a versatile ingredient.

it's just that I know some people can and do mince their own, so I would like to incorporate that as well.
 
#7 ·
@Hayden

You are correct: the raw mince is the ingredient.

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

Some examples:


 
#8 ·
You are correct: the raw mince is the ingredient...

And here is me, thinking this was straight forward /img/vbsmilies/smilies/confused.gif
LOL My straight forward thinking (at least the way I see things) gets me in trouble all the time!!! /img/vbsmilies/smilies/bounce.gif

Not to throw another curve ball out there, but what about leftovers (not raw, such as cooked chicken breast) minced and then proceeding.

Any time there is more than one person involved, things get so complicated. bwahahaha!!!
 
#9 ·
@cheflayne:

Yeah, really helpful (just joking)....

Guess we better get all this out of the way at the beginning.

I would allow minced cooked product as well.

After all, mince is mince (or is it?)

So: mince it (in whatever way) and cook it (in whatever way, whatever style and just whatever).....
 
#11 ·
#12 ·
@chefbuba

Awesome: That's what I am looking for /img/vbsmilies/smilies/smile.gif

Those pasties and sausages look very appetising.

Question: what meat are you using for the Italian sausages? I assume pork, but what part?
 
#16 · (Edited)
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?
 
#20 ·
Bought, hand chopped, home ground.....

Give us your mince dishes /img/vbsmilies/smilies/smile.gif

Meat loaves, lasagne, meat balls, burgers and loads more..

Use pork, beef, chicken, fish or anything else you have minced or any combination you can think off

And in case of home ground, show us the mincer or knives as well.

Here's to a new challenge /img/vbsmilies/smilies/drinkbeer.gif
And variety meats? Wish I could find Bison, and had a meat grinder.

Buffalo Cognac Liver Pate

http://www.bisonbasics.com/recipes/appetizers/bison_cognac_pate.html

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 :)
 
#21 · (Edited)
Originally Posted by eastshores

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?
Yes, exactly. But it got to be mince, not thin slices or so. So no carpaccio or shoarma, but steak tartare is fine
Since we're talking about clarity, what about other kind of minces, like pesto?
Very good question. Initially I was going to allow them, but I actually think it is better to keep it to meat & fish only

As @teamfat points out: a lot of those could be a challenge on their own.

I will amend in the first post
And variety meats? Wish I could find Bison, and had a meat grinder.
Yes, all type of meats are in, and you can hand chop your meat to mince /img/vbsmilies/smilies/chef.gif
 
#24 ·
@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
 
#25 · (Edited)
@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.

Here it was with some more pictures; http://www.cheftalk.com/t/69652/what-did-you-have-for-dinner/4770#post_497884


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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