To fuck or to cook?

[Oliver_Wendell_Ramone]

Originally posted by ltl/fb
Why would farmed be bad from an environmental standpoint? Do salmon farms (whatever that means) produce waste like hog farms do? Or are they ruining existing ecosystems?

Both. They can be significant point sources for waste. There is also a fear, documented, I think, to some degree, that escapees could mate with the wild population and cause a whole mess o' problems. I think all of the mainstream conservation groups that have addressed it say no eat the farmed salmon.

[ltl/fb]

Originally posted by Oliver_Wendell_Ramone
Both. They can be significant point sources for waste. There is also a fear, documented, I think, to some degree, that escapees could mate with the wild population and cause a whole mess o' problems. I think all of the mainstream conservation groups that have addressed it say no eat the farmed salmon.

They are genetically different? Huh.

I don't eat fish at all, so this has no real impact on me. Just curious.

ETA for dinner tonight, I took a couple little rounds of beef chuck that seemed like they had most of the fat trimmed off (I think they were faux filet or something), cut them into chunks, put them along with sweet onion cut into chunks, sharp cheddar cut into chunks, and some salt, pepper and a little of that sauce I can't spell (worcestshire, whatever) into the food processor, pulsed it until it was all mixed, then grilled (in the george foreman because don't have real grill). Was pretty damn yummy. Just ate plain; didn't have any bread product to use as buns. Might add a little fat next time.

[taxwonk]

Originally posted by ltl/fb
They are genetically different? Huh.

I don't eat fish at all, so this has no real impact on me. Just curious.

ETA for dinner tonight, I took a couple little rounds of beef chuck that seemed like they had most of the fat trimmed off (I think they were faux filet or something), cut them into chunks, put them along with sweet onion cut into chunks, sharp cheddar cut into chunks, and some salt, pepper and a little of that sauce I can't spell (worcestshire, whatever) into the food processor, pulsed it until it was all mixed, then grilled (in the george foreman because don't have real grill). Was pretty damn yummy. Just ate plain; didn't have any bread product to use as buns. Might add a little fat next time.

With chuck you definitely need to add fat. Chuck has almost no fat in it, so unless you're braising it or stewing it, you're looking at a fairly dry, flavorless hunk of meat.

[dtb]

Originally posted by taxwonk
With chuck you definitely need to add fat. Chuck has almost no fat in it, so unless you're braising it or stewing it, you're looking at a fairly dry, flavorless hunk of meat.

Isn't cheese mostly fat?

[taxwonk]

Originally posted by dtb
Isn't cheese mostly fat?

Cheese is mostly fat. The onion would also have contributed some needed moisture. But I would bet that she couldn't have used enough cheese to fully compensate for the lack of fat in the beef without the patties falling apart.

Hence her comment that she might add more fat nexxt time, and my comment that it would probably improve the flavor and texture of the meal. Smatry-pants.

[tmdiva]

Originally posted by taxwonk
With chuck you definitely need to add fat. Chuck has almost no fat in it, so unless you're braising it or stewing it, you're looking at a fairly dry, flavorless hunk of meat.

Wonk, you know I love you, but you are completely talking out of your ass on this one. Chuck has lots and lots of fat. It's the round that doesn't, and needs it added. Same goes for flavor--chuck is beefy as all get-out, and the round can be kind of bland.

There's a reason that Burgerville makes all their burgers from ground chuck.

tm

[tmdiva]

I made homemade strawberry ice cream today, to take to Magnus's end-of-baseball-season party. I used Hood strawberries that were picked this morning, and the Ben & Jerry's strawberry ice cream recipe. I was multiplying to make in my big machine (rather than the internal-freezer gelato machine), so I used less lemon juice than if I had straight-out multiplied all the ingredients. My one complaint about the finished product (which I know only from having licked the dasher, not because I snitched) was that it could have used a little more acidic brightness. Oh, and I think the strawberries could have macerated a little longer (they were still a little icy), but I opted for longer post-machine freezer curing time instead.

tm

[Greedy,Greedy,Greedy]

Originally posted by tmdiva
Wonk, you know I love you, but you are completely talking out of your ass on this one. Chuck has lots and lots of fat. It's the round that doesn't, and needs it added. Same goes for flavor--chuck is beefy as all get-out, and the round can be kind of bland.

There's a reason that Burgerville makes all their burgers from ground chuck.

tm

Ooooh. I've never seen Wonk get smacked down on the food scene like this. Take it easy, there, remember, food is all he has.

[ltl/fb]

Originally posted by tmdiva
Wonk, you know I love you, but you are completely talking out of your ass on this one. Chuck has lots and lots of fat. It's the round that doesn't, and needs it added. Same goes for flavor--chuck is beefy as all get-out, and the round can be kind of bland.

There's a reason that Burgerville makes all their burgers from ground chuck.

tm

This chuck seemed to have been trimmed of more of its fat than some other chuck I have seen. But I think you are right, because I think a lot of ground beef is chuck, and it says things like "no more than 19% fat"

[Oliver_Wendell_Ramone]

Originally posted by tmdiva
I made homemade strawberry ice cream today, to take to Magnus's end-of-baseball-season party. I used Hood strawberries that were picked this morning, and the Ben & Jerry's strawberry ice cream recipe. I was multiplying to make in my big machine (rather than the internal-freezer gelato machine), so I used less lemon juice than if I had straight-out multiplied all the ingredients. My one complaint about the finished product (which I know only from having licked the dasher, not because I snitched) was that it could have used a little more acidic brightness. Oh, and I think the strawberries could have macerated a little longer (they were still a little icy), but I opted for longer post-machine freezer curing time instead.

tm

Really, what couldn't use a little more acidic brightness?

[Mmmm, Burger (C.J.)]

Originally posted by tmdiva
Wonk, you know I love you, but you are completely talking out of your ass on this one. Chuck has lots and lots of fat. It's the round that doesn't, and needs it added. Same goes for flavor--chuck is beefy as all get-out, and the round can be kind of bland.

There's a reason that Burgerville makes all their burgers from ground chuck.

tm

Mix half chuck and half round for a tasty burger.

[Fugee]

Originally posted by tmdiva
Magnus's end-of-baseball-season party

Way to make me feel old. I remember when Magnus was born and now he's playing baseball.

[Fugee]

Are these supposed to be considered one-time use deals or can they be reused? Does it matter how thick the planks are? Costco has packages of them and I can't figure out if they are single or multiple use.

[Paisley]

Originally posted by Fugee
Are these supposed to be considered one-time use deals or can they be reused? Does it matter how thick the planks are? Costco has packages of them and I can't figure out if they are single or multiple use.

We tend to reuse them a 2nd time, because we do a lot of plank cooking. Just depends on how torched the wood is looking.

[bold_n_brazen]

Originally posted by Fugee
Are these supposed to be considered one-time use deals or can they be reused? Does it matter how thick the planks are? Costco has packages of them and I can't figure out if they are single or multiple use.

I think the costco ones specify they are for two uses. Or maybe that was the ones from Brookstone last summer.