On the plate

32t

Active Member
Lots of slight variations but arond here it is half meat and half potatoes with a little onion, salt, and pepper.

Ground together and usually stuffed into casings.
 

32t

Active Member
Usually in my family we use pork. The stuff in the picture that I posted is beef.

An old hand written recipe by an immigrant relative of a freind is one of my favorites.

Half pork, half beef, and half potato. 3 Times 1/2 ????????? :D

Like many recipes I think they were designed by a poor person to stretch the meat that they happen to have on hand.
 

32t

Active Member
Not on the plate yet!

This is Venison, some with pork and some without.

No potatoes in these!

Just starting but about 10 times this much tonight.

2024
 

32t

Active Member
One of the things that I got at the market was blood sausage. I have not had it many times but just plain fried.

I looked up a couple of ideas And many mentioned to serve it with jelly or syrup. I have a fair amount of maple syrup so I thought I would try that.

So how did it taste?

Like maple syrup. :D
 

Bruno

Administrator
Staff member
Blood sausage is one of those things I've never understood. Like snails, offal, liver, ...
Really not my thing :)
 

RezDog

Member
I’m sort of with you. I’m not that hungry. I get why people did that, however I’m not in that situation. I do like snails though. Also much of seafood is bugs from the water, and I do like a lot of the water bugs.
 

32t

Active Member
I am looking into making flatbread.

Since we are a far flung group is there any recipes or tips from your neck of the woods?
 

RezDog

Member
For flat bread, I use a generic white bread dough recipe, roll it thin and fry it in a dry cast iron pan. I use it for tziki and souvlaki often served with Greek salad. It is somewhere between a traditional Greek flat bread and naan bread. The other flat bread I make is fried in lard. It is super common on the west coast and referred to as fry bread. Same dough recipe, but the dough is made flat in your hands and then fried in the lard. If you make them slightly large then you can use them with canned salmon, usually home canned, sometimes smoked, with some aol, and voilà BC tacos.
 

32t

Active Member
I have room in my freezer, if you run out...
I thought of this post after talking with my brother.

I just bought a 1/4 of beef.

It is my wifes Christmas present.

If I run out of room it is going to be cold enough to store it in the porch! LOL

They are saying overnight lows of -11'F this week.
 

Bruno

Administrator
Staff member
20 years ago on new years eve we were having a party for a bunch of friends and food was gourmet stone grilling. We also had a bunch of frozen stuff that needed to be frozen but at the time it was -12 Celsius so we just put everything on a table by the back door.
 

32t

Active Member
Slightly off topic but my duaghter drove up to my house today and said "why do you have Indiana license plate on your truck?"

Long story short but someone stole my plate and replaced them with one from Indiana.

This is a what is on your plate thread right? :D
 

RezDog

Member
It’s funny you posted that here. Annoying about your plate being the wrong plate. It happened to me in Alberta once while I was there working.
 

32t

Active Member
I got the quarter of beef today. I didn't measure the weight exactly but a good guess is that the $640 USD total cost is $4.50+ USD a pound.

That is relatively expensive hamburger but but I also got the t-bones etc. that have to average out. I got the toungue and heart also so how do you figure that all in? :)

We had frozen pizza for dinner tonight with the grandkids and a turkey was removed to cook for new years eve to make room.

This is my bigger freezer at 16 Cubic Feet and mostly meat.

I think that I am good for a while.

2046
 
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