Ask Behr anything food related thread

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#7,726
#7,726
I use to do that with deer as well. Now, I just cut the back straps and little tenderloin out and jerky everything else.
 
#7,727
#7,727
Nothing wrong with that! I always cut all the quarters in to roasts, but hardly ever used them for that. I just cut them into steaks. They were just like back strip, texture and taste.

Damn I miss that.
 
#7,728
#7,728
Since we were on the topics of beef and venison, I would love your opinion on an idea I recently had. I had considered to have the processor save me a good portion of clean fat trimmings next time we slaughter a steer. My thought was to mix the beef fat with venison when grinding in hopes of adding flavor and juiciness. Thoughts? I am a fat is flavor type of guy. I hate when a steak is trimmed too close.
 
#7,729
#7,729
CardiacKid said:
Since we were on the topics of beef and venison, I would love your opinion on an idea I recently had. I had considered to have the processor save me a good portion of clean fat trimmings next time we slaughter a steer. My thought was to mix the beef fat with venison when grinding in hopes of adding flavor and juiciness. Thoughts? I am a fat is flavor type of guy. I hate when a steak is trimmed too close.
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Good question! I don't know, but here are my thoughts...

How have you been doing it? I always used pig fat. Never crossed my mind to use cow fat. When having venison ground for sausage and "burger", they had to add some fat to bind it. I always used a 90-10 ratio. It was always from a pig. Makes sense, if it ain't broke, don't fix it. IMO.

I'm guessing cow fat gets used for whatever reasons (religious?), but don't see how it would be better, in any way.

I've never used venison on a "commercial" level, so I've never done any research on it. Just personal experience.

Maybe I'm wrong, but I don't see a "financial" motivation for doing this. If it is, I wouldn't think it would be significant.

Again, I don't know, tell me something I'm not considering. I don't see it as "ruining" the venison, I just can't think of a significant upside.
 
#7,731
#7,731
Look what the cats drug in. I was beginning to think I accidentally put you on ignore.
 
#7,732
#7,732
vollygirl said:
Yes! I really did like it. Visually it was beautiful.


GO VOLS!!!!
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I totally forgot to mention it this morning. I started watching it last night (100 foot Journey). You're right, it is visually beautiful. I like it more than when I tried to watch it the first time, but I still find it slow. I turned it off where Hassam (?) is in Paris and seems to be missing "home". I'm interested enough to finish it.
 
#7,733
#7,733
Behr said:
I totally forgot to mention it this morning. I started watching it last night (100 foot Journey). You're right, it is visually beautiful. I like it more than when I tried to watch it the first time, but I still find it slow. I turned it off where Hassam (?) is in Paris and seems to be missing "home". I'm interested enough to finish it.
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Awesome!
 
#7,734
#7,734
I have always used pork fat in the past. Even at times, mixing pork sausage. I haven't actually ground any lately. I agree that if it isn't broke don't fix. It was just an idea I had when it hit me that I have access to good beef fat and wondered how it might work with the darker, leaner venison. I thought about trying a small batch, grinding it myself. If I do, I'll let you know. I appreciate your response.
 
#7,735
#7,735
CardiacKid said:
I have always used pork fat in the past. Even at times, mixing pork sausage. I haven't actually ground any lately. I agree that if it isn't broke don't fix. It was just an idea I had when it hit me that I have access to good beef fat and wondered how it might work with the darker, leaner venison. I thought about trying a small batch, grinding it myself. If I do, I'll let you know. I appreciate your response.
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Yea man, if you can try a small quantity, go for it. I'll be interested to hear about it.
 
#7,736
#7,736
Anyone familiar with the "crisper" that's included with microwave pizzas? I won't bore you with how or why I know this, but you can use one to semi-effectively blacken salmon.
 
#7,737
#7,737
Behr said:
Anyone familiar with the "crisper" that's included with microwave pizzas? I won't bore you with how or why I know this, but you can use one to semi-effectively blacken salmon.
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I'm not!
 
#7,740
#7,740
Are you saying that salmon can be blackened in the microwave using a crisper? Is that skin or seasoned side down? Im guessing seasoned, or am I way off base here.
 
#7,741
#7,741
CardiacKid said:
Are you saying that salmon can be blackened in the microwave using a crisper? Is that skin or seasoned side down? Im guessing seasoned, or am I way off base here.
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Haha, I don't recommend doing this, unless you have no other choice.

I had a choice, but curiosity got the best of me. :)
 
#7,742
#7,742
Haha! Now that you brought it up, I'll have to try it. I'll wait till the family is gone to a dance competition and try for myself. Now, back to how this actually works. I always buy and leave the skin on when cooking salmon. I do cheat and flip to the flesh side for the last minute of cooking for a good crust and look. That's why I am wondering if you cook flesh side down on the crisper. Inquiring minds need to know.
 
#7,743
#7,743
I've got the flu bug and didn't feel like going out in the cold, it's 53 windy and on its way to 43, and dealing with the grill. I grabbed a DiGiorno microwave pizza, and while I was cooking it, I wondered what else I could use the crisper for. Here we are.

This was a silly idea, but once I thought about, I had no choice. It had to be done.

Again, I don't recommend this. But if you just have to see for yourself. Drizzle a little olive oil on one side, add the blackening season, put that side on the crisper and boom. My piece was about 6oz. It cooked for about 2 minutes.
 
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#7,749
#7,749
joevol33 said:
No, I can't remember the last time I even had a microwave pizza.
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Same here, until a friend told me to try the DiGiorno with the crisper. I tried several others as well. The DiGiorno was by far the best and Red Baron was next. DiGiorno Pepperoni Dipping Sticks with Marinara dipping sauce are the microwave pizza bomb!

Take it from the black and pink studded leather belt food ninja.
 
#7,750
#7,750
Behr said:
To Tin Man.
Tl;dr.
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Sorry. Not a twit. Don't have the knack for 140 characters. My post was deleted sometime yesterday. In the minds of some, calls to hold Congress accountable for fiscal mismanagement don't belong in a discussion of the economy and inflation/deflation... :dunno:
 
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