Tonight I cooked..........

Difficult to tell from the piccys, but if that is a pork belly roast, begone with your added ingredients...

Au natural is for winners....

JB

Nah, it was steak. Which became ground beef of the highest quality, which became an ingredient in lasagne.

I used my new pasta roller:

A0953C36-B453-47C8-BC72-84661D8D0B7B.jpeg


Surprisingly simple to do.

The finished article, with extra cheese. Truth be told the oven was a tad hot. I thought 375F was fine, but 325F would have been better.

D6710C80-B880-4788-8E77-E5EC5103727B.jpeg


Still, worked out just fine. Vastly superior to dried lasagne sheets. A couple of learning points, but I am very happy with my first attempt at lasagne with fresh pasta.

9093437E-5C60-40E4-B808-4B505BE58563.jpeg
 
Nah, it was steak. Which became ground beef of the highest quality, which became an ingredient in lasagne.

I used my new pasta roller:

View attachment 619743

Surprisingly simple to do.

The finished article, with extra cheese. Truth be told the oven was a tad hot. I thought 375F was fine, but 325F would have been better.

View attachment 619742

Still, worked out just fine. Vastly superior to dried lasagne sheets. A couple of learning points, but I am very happy with my first attempt at lasagne with fresh pasta.

View attachment 619741
The only problem is you'll never go back to the dried stuff again.
 
I've just spotted the flour. Did you you all purpose flour for the pasta? If you can get 00 grade it really does make a difference

I do have a bag of 00, but it’s bread flour for pizzas. I’ll order some more general purpose 00 with a lower protein content. I’ve just looked on Caputo’s website, they have several different kinds. But I can see how the finer grind of 00 would help.

And you’re 100%, rootin’ tootin’ correct. I won’t be making pasta from a box again, out of choice. The lasagne sheets in particular were very easy to do. The roller set came with a fettuccine cutter, so that’s next to try. If that’s as straightforward as the sheets, then we’re in business.
 
Nah, it was steak. Which became ground beef of the highest quality, which became an ingredient in lasagne.

I used my new pasta roller:

View attachment 619743

Surprisingly simple to do.

The finished article, with extra cheese. Truth be told the oven was a tad hot. I thought 375F was fine, but 325F would have been better.

View attachment 619742

Still, worked out just fine. Vastly superior to dried lasagne sheets. A couple of learning points, but I am very happy with my first attempt at lasagne with fresh pasta.

View attachment 619741

I was wrong - I was sure you were making a Meat Feast Pizza based on the ingredients.

Anyhow, looks amazing and I bet it tasted it too.

You grind your own meat?
 
I was wrong - I was sure you were making a Meat Feast Pizza based on the ingredients.

Anyhow, looks amazing and I bet it tasted it too.

You grind your own meat?

Certainly do. Pink slime is $4.99/lb. 78% meat, 22% fat. Better quality ground beef can be $7.99/lb.

On sale, a slab of sirloin is $5.99/lb. You have to buy a 5lb slab, but I’m not complaining. That there is about half of a slab. We had steaks earlier in the week, and I made a big ‘ol pot of Bolognese-ish sauce for the lasagne and Ron with the rest.

I haven’t bought store-bought ground beef for the better part of 10 years now. My kids buy it to make their out-of-a-can Sloppy Joes, but I have to look away as the fat leeches out of it. All they have to do is ask, and I’ll happily grind them some better meat. But no, it’s easier to buy the garbage meat. Oh well.

One of them’s getting married next year. I’m on the fence as to whether to get them a decent mixer or a BGE for a wedding present. They can’t use the BGE in their apartment, so probably the mixer. I’ve got the future S-I-L as Secret Santa this year. Might get him the grinding attachment, so he’ll be like “WTF is this?” :)
 
Certainly do. Pink slime is $4.99/lb. 78% meat, 22% fat. Better quality ground beef can be $7.99/lb.

Couldn't agree more.

Dave the Butcher: Mince is dark brown/red.
Supermarket: Mince is pink and white.

Dave (RIP mate. You were supposed to sell all the meat, not eat it all) really got the huff with me one day. He had a monstrous great piece of beef (probably a cows arse) and was trimming little bits of fat from it and chucking them in a bin.

Rather glibly I asked him if the trimmings were going in the mince. He looked a bit hurt and said "No Ted. I am trimming the fat off before I mince the meat".

I didn't get any freebies for a month!
 
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I'll admit to being a pikey on this one, but I highly rate Lidl's <5% fat Scotch lean mince.

Very little fat, if fact only enough to cook it...

JB

Lidl haven’t invaded these parts yet. They’re steadily coming west though. Next 2-3 yrs, I reckon. Unlike Dollar-fooking-General. They’re like a cancer, flipping everywhere. They’re opening 1000 stores a year. But nothing like Lidl or Aldi. The Germans sell a limited range at low price. Dollar General sell a wider range at higher prices than the mainstream supermarkets. But they’re ubiquitous. I have to drive past one to get to the supermarket, and have to drive past three of the bastards to get to Aldi. I feel dirty going in the place. A lot like hoping Manchester United will take points off a team at the top :)
 
Lidl haven’t invaded these parts yet.

15 or 16 years in Ze Fatherland converted me, by the time I came home Lidl and Aldi were both established so I never changed shopping practices.

Bulk and staples either, other shops for specialist or niche as required...

JB

ETA, I miss the Gyros from Lidl in Ze Fatherland, it only makes a rare appearance in the UK, but I have experimented and invented a half decent substitute...
 
I do have a bag of 00, but it’s bread flour for pizzas. I’ll order some more general purpose 00 with a lower protein content. I’ve just looked on Caputo’s website, they have several different kinds. But I can see how the finer grind of 00 would help.

And you’re 100%, rootin’ tootin’ correct. I won’t be making pasta from a box again, out of choice. The lasagne sheets in particular were very easy to do. The roller set came with a fettuccine cutter, so that’s next to try. If that’s as straightforward as the sheets, then we’re in business.
20211203_144223.jpg

Now this is a bag of flour. I do bake a lot of bread in my defence.
 
View attachment 619817
Now this is a bag of flour. I do bake a lot of bread in my defence.

I used to buy 50lb bags of bread flour, but Costco quit selling it. There’s a restaurant supply business in my town, I must see if they have it. It’s about the only place I’ll get a bulk bag. There’s another one about 50 miles away that I know keeps it, but not really worth the trip for $10 worth of flour. Fcuk all else in Johnson City worth going there for :)
 
I used to buy 50lb bags of bread flour, but Costco quit selling it. There’s a restaurant supply business in my town, I must see if they have it. It’s about the only place I’ll get a bulk bag. There’s another one about 50 miles away that I know keeps it, but not really worth the trip for $10 worth of flour. Fcuk all else in Johnson City worth going there for :)
I buy mine on Amazon £21 for a16kg bag and free delivery. Each bag lasts me about 5-6 months so happy days and home made baguettes or other type of loaf every other day.
 
Today's baguettes just about to go into the oven. Not for me though, for a local bar in exchange for a large wine . . . . . . nothing to do with the two very fit bar staff who work there on Friday evenings ;)
20211203_161527.jpg
 
A retro Chicken Supreme for us tonight with rice of course and tinned vegan fodder …
16914154-3F24-41D2-B7E4-E0DC43FE6C22.jpeg
996B5A87-33DC-49B1-8597-E8D246D5FA78.jpeg
 
BBQ'd Spanish Style Sirloin Steak -

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Sirloin Beef Steak was marinated in A1 Sauce for 48hrs, then doused in Garlic Powder and Smoked Paprika, fried in Olive Oil in the Debuyer Carbone Pan on the Weber BBQ, and served with Chargrilled Peppers under Paprika dusted Sour Cream, and some Spanish Rice & Grains.
 
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