Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by Leatherstockiings

That looks like a heavy duty grinder.

It takes it as fast as you can stuff it it in.

I at first refused it from my brother because it takes a large footprint in the garage. They couldn't resell it because the throught of it is to big because some kid stuck their arm in it and got it ground off....

It went through a flood and then I took it and then refilled the gearbox with lube etc. If I had a business for example I wouldn't use it but for my use like today it ran less than 15 minutes for 85 lbs it will last me and family a long time!

My wife wanted beef wellington. I have never made it and have spent three days practicing puff pastry.

Above is the culmination of my efforts.

Geek

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Originally Posted by TheGeek

My wife wanted beef wellington. I have never made it and have spent three days practicing puff pastry.

Above is the culmination of my efforts.

Geek

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Oh and we shared half kilo of mussels before lol

Geek

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Tonight I made ropa vieja, aka torn clothes. Deer meat, onion, jalapeño, garlic, crushed tomato, ketchup, Apple cider vinegar, cumin, salt and red and green bell peppers. Served over mashed potatoes. Yum!

Tonight my wife made 2 meatloaf's Out of some of the venison we ground the other day from 2014 that was buried in the back of the freezer. Gotta rotate that stock! We had leftover corn and potatoes in the frig and she used one in each. I preferred the potato version although the corn one wasn't bad.

Originally Posted by 32t

Tonight my wife made 2 meatloaf's Out of some of the venison we ground the other day from 2014 that was buried in the back of the freezer. Gotta rotate that stock! We had leftover corn and potatoes in the frig and she used one in each. I preferred the potato version although the corn one wasn't bad.

Yikes! I don't think I'd have the cahones to eat meat that old lol

Originally Posted by prodigy

Yikes! I don't think I'd have the cahones to eat meat that old lol

Here is a quote from the following.

Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.

http://www.fda.gov/downloads/Food/Fo.../UCM109315.pdf

You have to package it properly and should rotate. The quality issue is why it was made into meatloaf!

In my opinion good meat should at the most have a little salt.... The rest is to cover it up.

Originally Posted by 32t

Here is a quote from the following.

Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.

http://www.fda.gov/downloads/Food/Fo.../UCM109315.pdf

You have to package it properly and should rotate. The quality issue is why it was made into meatloaf!

In my opinion good meat should at the most have a little salt.... The rest is to cover it up.

True, I guess it's more of a loss in quality than a safety issue, but do you really think your freezer runs at 0°F?

OMG I ate way too much

They had Shrimp at the Fresh Friday sale yesterday so tonight I made this





Recipe I use if you want to try it out, a good loaf of Italian bread and some homemade dipping sauce goes well

Garlic Buttered Shrimp Capellini Pomodoro
Serves 6

Ingredints List:

Shrimp
1.5 lbs Large Shrimp processed
2 Tbsp Butter
EVOO
Garlic Powder
Salt & Pepper (Pink Himalayan and 4 color pepper)

Pomodoro Sauce
5 Cloves, chopped
4 Cups about 12 Roma Tomatoes diced
2 Cups Chicken Broth (Bone Broth)
4 Tbsp Butter
EVOO
½ cup Fresh Cut Basil leaves
Basil paste

Pasta
1lb Capellini
3 Chicken Bullion cubes
Parmesan Cheese for topping

Instructions:

1. Shrimp:
Med Heat, Large Saucepan, add butter, cover with EVOO and heat, add Shrimp sprinkle generously with Garlic powder.. Cook until pink on both sides about 5 minutes total.. Set aside in bowl

2. Pasta water with bullion cubes set to boil

3. Pomodoro Sauce:
Using the same pan, add a swirl of EVOO, add Garlic and sauté lightly (do not Brown), add Tomatoes , sauté, add Broth, add about 1 tsp of the Basil paste, let simmer for about 10 minutes, the sauce should start to thicken and the Tomatoes will become saucy..

4. Capellini:
Cook according to package in the bullion water

5. Bring it all together:
Add the 4 Tbsp butter to the sauce and the Fresh Basil leaves, add the Shrimp into the sauce simmer until thickened, Salt and Pepper to taste after a few minutes.
Plate the Pasta, ladle on the sauce and top with Parmesan


Enjoy

Originally Posted by TheGeek

Oh and we shared half kilo of mussels before lol

Geek

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1)That's why I like store bought Puff pastry...that being said,looks like you nailed it pretty good so +1 on you.

2) Yay Mussles !!