Blue Gartr Meal Time: Bacon optional? Bacon required.

[Tokitoki]

Venison is super lean and is normally mixed with ground pork. Otherwise you have the same issue; it falls apart when you try to cook it. I usually used 75% venison to 25% ground pork and mix it in the Kitchenaid to be sure it's as uniform as possible.

[Zetanio]

I use very lean turkey and mix in above ingredients or other stuff.

[dasva]

Sous vide might help. I've been doing sous vide burgers with 95/5 ground beef which is even leaner and it works out fine. But yeah always can mix in more fats but was wondering more about taste

[Zetanio]

Sous vide might help. I've been doing sous vide burgers with 95/5 ground beef which is even leaner and it works out fine. But yeah always can mix in more fats but was wondering more about taste

Sous vide burgers are the easiest thing ever. I always use a binder with turkey though. It hates staying together.

[Yuri-G]

I think mostly it was the particular product I used; that stuff in the tube is just not ok. I've never had problems with ground turkey that comes in the same Styrofoam with plastic film as ground beef. I mean that shit dropped out of the tube straight-up slimy and covered in blood.


I might need to look into better meat options though. I shop as though I'm poor but that's an old habit; I could afford bison or w/e I'm sure

[dasva]

Might not be too bad price wise. I live near a lot of farm areas and there actually is a couple of bison ranches not far away so last time I checked it was only a little more than the leaner ground beef. Which is to say twice as expensive as the 80/20 lol

[Tokitoki]

Don't need to get bison. Just stick to Turkey and lean ground beef if trying to cut back on fats. Bison is automatically more expensive for not much in return. Taste is a bit different, but not anything that changes the game.

[Zetanio]

Don't need to get bison. Just stick to Turkey and lean ground beef if trying to cut back on fats. Bison is automatically more expensive for not much in return. Taste is a bit different, but not anything that changes the game.

+1 to this.

[dasva]

I just hate turkey (seriously most thanksgivings end up being ham and last time think it was prime rib lol) and occasional like the different taste.

[Tokitoki]

A once in a while thing is fine, but don't get bison every time you want a burger just because you want a lean meat.

[Mina]

Spoiler: show

I've been adding a lot of herbs and spices to my cooking and I've realized I spend a lot to continuously buy fresh herbs from the store that either doesn't get used or I can't find due to it being sold out. I bought some seeds and decided to do some small time gardening. The thyme is starting to sprout here. I use it in a lot of dishes. Quite fond of the flavor in soups or to enhance steaks.

I was test growing some mustard leaves but they have gotten leggy and I've been reading about using a fan to blow on the sprouts to force them to grow thicker rather than simply taller. Well I didn't expect to succeed growing anything for a while.

[Salodin]

I did the same exact thing man, half the herbs and spices I want are sold out or so expensive that I decided to grow my own. It turned into an obsession though, cause now I got a whole bunch of random plants growing from a couple types of aloe, two avocado trees, two pineapples, about 9 tomato saplings ready to move, and I just cut down my two habanero bushes cause they got diseased. It consumes you man @_@

[Zetanio]

Got hungry and decide to play fridge roulette.

Onion broth with beef bouillon

Cooked down 2 sliced white onions, added bouillon and 4 cups of water. Added a lot of chipotle powder, garlic powder and pepper. Added soy sauce near the end.

Took 1lb of 98% lean ground chicken (Frozen) and just defrosted/seasoned it in a small pan because I was being lazy. Broke it into chunks as it defrosted and cooked. Seasoned with soy sauce, garlic powder and pepper.

Added a bunch of leftover spaghetti and let it cook fully (10-12 minutes)

To serve I whipped an egg in the bottom of the bowl and tonged some noodles and chicken into the bowl. Mixed around to coat with egg. Added broth.

Consumed.

[Zetanio]

Beef Bourguignon aka Beef Stew aka I made soup



Brown



Take out meat, add onions, sweat, deglaze pan with red wine, add meat back, add broth



Two hours later add carrot, celery
30 minutes add taters
30 minutes add beans



Result

I have 3 more of those containers in my freezer now and enough stew for a fucking year.

[haitrieutwo]

That's nice pic! Just buy them flank steak :D

[thetruepandagod]

I would fully support that stew sans the onions.

[Zetanio]

I would fully support that stew sans the onions.

The recipe is actually without onions. I love them though. Adds a lot of body to the broth.

I'll post the exact recipe in a few.

[thetruepandagod]

Has it been a few yet?

[Zetanio]

Yep.

Bottom round roast cut into chunks (bite size) or stew beef already cut up.
8-10 medium carrots sliced into bite size pieces.
6-8 celery stalks " " "
6 medium red potatoes cut into "
1 small can corn or small bag frozen corn
1 small or medium can red or black beans
1 can peeled tomatoes chopped

Fill large pot 2/3 with water and put on low-med low heat
Add beef and simmer 2-21/2 hours till tender

add carrots, celery cook for 30-45 min more
add potatoes and tomatoes "
add corn and beans
make sure beef is tender

season to taste

Actual recipe I used

Beef stew meat (3 LBS)
One cluster of celery (chopped)
2 lbs of carrots (peeled and chopped into 1-2in chunks)
1 large white onion (sliced into half then sliced thinly)
6 medium red taters (quartered)
Skip corn
Small can red beans, drained
1 can whole red peeled tomatoes
Beef broth (3-4 cups) or beef bouillon cubes (2)

Heat some oil in a large stock pot
Brown the beef in batches so it doesn't steam
Set aside beef, add onions
Sweat until translucent
Turn heat to full
Deglaze pan with red wine (dry is good) and scrape fond off the bottom
Add back onions and beef
Add bouillon or broth
Let simmer for 2 hours or more.
Add carrots/celery, stir, wait 30 minutes
Add taters and tomaters, wait 30 minutes
Add red beans, stir, wait 5 minutes

Serve.

You can season at a number of different points.

What I did:

Season with sea salt when adding carrots/celery.

Season with pepper when addng potatoes.

I put a LOT of black pepper in but it can be blander/spicier depending on taste.

It's conducive to a lot of different profiles of spice. You can go Asian, Indian, Cajun, Russian or really anything.

The wine makes it similar to a beef bourguignon than a simple soup.

[Yuri-G]

I would fully support that stew sans the onions.

you are a sick man and I cannot condone your behavior