been guided by this recipe for quite a while:
I usually use ground beef; we buy from a Mennonite butcher @$8/lb (CAD), so not sure how that compares with bulk or supermarket pricing, but the whole thing would cost ~$12 CAD
https://lemmy.ca/pictrs/image/72fb8162-f511-45be-9c66-b7c5a8054ffe.jpeg
Hell yeah. My SO loves this especially with lamb.
I usually use this recipe, similarly calling for an iron skillet: https://altonbrown.com/recipes/shepherds-pie/
Delicious comfort food.
It’s March and we all know what that means, St. Patrick’s Day. All the grocery stores are running deals on brisket, cabbage, potatoes, and carrots.
I was able to score corned beef brisket for $3.49/lb, 8lbs of potatoes for $1.49, cabbage for $.79/lb, and carrots for $.99/lb.
$3.03 per person.
I do it myself as well, but not because it’s cheaper. Gonna get me one of those big ass Costco briskets and corn the whole thing for ten days.
Just finished last year’s batch this week.
I also use Costco. I make sure to render all the trimmings into tallow so nothing goes through waste.
In a way I suppose meat fibers are a sort of knitting.
I’ve never been able to try it, I can’t get past the color.
We have the canned kind in the US too. I guess we distinguish between them with context clues. “Pick up a can of…” vs “I’m making…”
Yup. I always buy the canned stuff to make corned beef hash, the premade stuff has awful potatoes.
The flavor is of course going to change dramatically by corning it, lots of salt and spices and such involved there, but I’m not terribly concerned about that, it isn’t really the most flavorful cut to begin with, not a lot of fat and connective tissue to give it flavor, which is also why it’s so tender which is the real draw
In general my plan is to cure it, but otherwise treat it like I would a normal wellington, so overcooking hopefully shouldn’t be a problem- quick sear, wrap it up then cook to probably medium-ish (normally aim more rare/medium-rare for Wellington, but rare corned beef just kind of doesn’t sound great to me)
And yeah I think the pudding instead of or mixed into the duxelles is a good move, not easy to find around me but I’ll be looking around for it and I have almost 2 weeks to track it down
Like where can i start if im not good at cooking? how do i decide what i want to attempt to make aswell? i dont want to spend to much to begin but is there also a low cost way to start by chance?
Im keeping this brief but if you have a question for me leave a comment?
They peel so much easier when you drop them in boiling water, then straight into an ice bath. Nice job! It’s crazy what 1 minute can do to some foods.
As frustrating as it may be, my best recommendation is to borrow basic cookbooks from reputable authors from a public’s library or online library.
Here’s one that we have that has recipes that work:
https://archive.org/details/newcanadianbasic0000ferg
https://openlibrary.org/books/OL7643452M/The_New_Canadian_Basics_Cookbook
You will need to build some techniques and learn to measure and to follow recipes to start.
This means learning to decode what recipes are telling you and replicate what they say. It means not making substitutions until you can predict what the outcomes will be.
It also means to be willing to do repetitive and tedious tasks.
In the past, we learned this from family, helping and picking up basic skills.
Now it’s harder. In theory, cooking videos could and should help but when the emphasis of cooking videos is to perform and get views, it’s not so successful as it could be.
Start with some simple recipes with not too many ingredients and not elaborate ones with complex techniques.
Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Add pasta and a little pasta water to pan, cook until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.
That looks lovely. I’d need to substitute a plain sausage, as I’ve an aversion to fennel, but I doubt that’s substantial harm done…
Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.
Whole wheat sandwich bread, sharp cheddar, Sriracha. Mayo for the grilling.
Large can of crushed tomatoes, homemade turkey stock, butter, onion, oregano, basil.
Cost per person: $2.25
Perfect
One of my favorites.
Oh its nice! The homemade stock was entirely gelatin…ized, so it sluurped out of the jar, which amused my easily amused self!
Thank you so much!
Seriously, thank you!
Super large tortillas filled with stir fried onions and carrots, sour cream, cheddar and pepper sauce.
Thought about opening a can of beans but decided against it.
Cost per person $2
You did remarkably well, especially with a broken burner!
You’re the boss. It sounds good.
