Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 10, 2014 10:51 am

I made a pot of chili last night.. cooked it for about a half hour, then refrigerated. Put it on low on the crock pot this morning at 7:30. Is 11 hours too long for chili on low? It's the next time someone will be home.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 10:54 am

shafnutz05 wrote:
shmenguin wrote:we always get organic cold cuts. no nitrates, MSG or other additives.


Mind if I ask how much these run a pound?


the answer is a lot. like around $10/lb, i think.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 10, 2014 11:17 am

count2infinity wrote:So essentially your turkey or ham lunch meats are separate pieces, cooked and then glued together to form that nice round/oval shape. Where as salami, bologna, and the like are "processed" meats similar to the gyro meat I made.

One of the things they use to glue them together is an enzyme called transglutaminase.... which I have in my freezer. It's a fun tool to use in a creative way; for example, you can pulverize an animal protein (like, say, shrimp), dust it with 'meat glue', then extrude it through a syringe directly into hot water to make noodles. Or you can glue two chicken breasts together, wrap with reserved chicken skin, then batten the whole bit down in plastic wrap to make a really great roulade or torchon. Or perhaps use it to take two skirt steaks and put them together skinny-to-thick so you have a product of more uniform thickness. But a lot of commercial meat producers use transglutaminase to combine different cuts of an animal together to make fake steaks that are sold at real steak prices. That's not really a problem so long as the product is accurately labeled, but it usually isn't.
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 11:22 am

I think even lunch meats labeled "Organic" can still use transglutaminase as long as it comes from organic sources, so you might still have meat glue in your cold cuts, shmenguin.
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Re: Where my fellow cooks at???

Postby columbia on Mon Feb 10, 2014 11:24 am

On a similar subject, I recently saw footage of Chicken Nuggets being made in the factory.
Appetizing....
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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Feb 10, 2014 11:25 am

mac5155 wrote:I made a pot of chili last night.. cooked it for about a half hour, then refrigerated. Put it on low on the crock pot this morning at 7:30. Is 11 hours too long for chili on low? It's the next time someone will be home.

It's pretty long.
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Re: Where my fellow cooks at???

Postby Crankshaft on Mon Feb 10, 2014 11:28 am

columbia wrote:On a similar subject, I recently saw footage of Chicken Nuggets being made in the factory.
Appetizing....


http://www.wholefoodsmarket.com/product ... ss-nuggets

For times when you want a chicken nugget but you want to know what the hell you're actually eating. These things taste identical to regular chicken nuggets.

They also have chickenless patties.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 11:33 am

count2infinity wrote:I think even lunch meats labeled "Organic" can still use transglutaminase as long as it comes from organic sources, so you might still have meat glue in your cold cuts, shmenguin.


it would be in the ingredient list (as "natural flavors" most likely). the only stuff in the meat we buy is turkey (or ham or roast beef), salt, and maybe celery salt.
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Re: Where my fellow cooks at???

Postby ville5 on Mon Feb 10, 2014 11:35 am

Don't even wanna know what's in the liverwurst sammich I'm having later.... I just know its gonna taste good topped with thinly sliced raw onion and mustard.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 11:35 am

Crankshaft wrote:
columbia wrote:On a similar subject, I recently saw footage of Chicken Nuggets being made in the factory.
Appetizing....


http://www.wholefoodsmarket.com/product ... ss-nuggets

For times when you want a chicken nugget but you want to know what the hell you're actually eating. These things taste identical to regular chicken nuggets.

They also have chickenless patties.


these have "NATURAL FLAVORS"...which is either MSG or I guess the goop tif was just describing. the 365 brand is usually pretty good with their ingredients, but they do use additives pretty often.
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Re: Where my fellow cooks at???

Postby dodint on Mon Feb 10, 2014 1:02 pm

mac5155 wrote:I made a pot of chili last night.. cooked it for about a half hour, then refrigerated. Put it on low on the crock pot this morning at 7:30. Is 11 hours too long for chili on low? It's the next time someone will be home.


Food will start to grow bacteria when left out for more than 4 hours between the temperatures of 40F-140F. I have no idea what the low setting on your crockpot is, hopefully it exceeds 140F so you can put it out of your mind. ;)

This website says Low is about 200F and 8-10hrs is normal. I wouldn't worry.
http://homecooking.about.com/library/we ... cktips.htm
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 10, 2014 1:17 pm

My dad is gonna shut it off at 5. I bribed him by telling him to take a bowl. Since my mom is out of town I'm sure he will be eating pb&j sandwiches all week anyway.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 10, 2014 2:09 pm

shmenguin wrote:these have "NATURAL FLAVORS"...which is either MSG or I guess the goop tif was just describing. the 365 brand is usually pretty good with their ingredients, but they do use additives pretty often.

The 'goop' is actually a powder.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 2:10 pm

i'm sorry i called meat glue, "goop"
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 2:13 pm

He called the powder "goop"!

Image
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Re: Where my fellow cooks at???

Postby columbia on Mon Feb 10, 2014 4:40 pm

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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Feb 10, 2014 5:21 pm

I'd give it a shot.

Can't be worse than the fish ice cream I was forced to try for work once.
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Re: Where my fellow cooks at???

Postby Gaucho on Mon Feb 10, 2014 6:29 pm

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Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 8:19 pm

Meatless Monday:

Bean and Quinoa burger with cheese, fried egg, mushrooms and onions and sweet potato fries on the side.

Image

My goodness, was this good...
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 10, 2014 8:20 pm

My chili was heavenly.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Mon Feb 10, 2014 8:30 pm

Is meatless Monday a real thing?
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 8:32 pm

Letang Is The Truth wrote:Is meatless Monday a real thing?


It's something that my wife and I started doing a few months ago. We enjoy eating most of the dishes, and I really enjoy expanding what I cook to very new things that I would have never tried to cook a couple years ago. I don't think a lot of people do it, but we like it.
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Re: Where my fellow cooks at???

Postby canaan on Tue Feb 11, 2014 9:08 am

The Fresh Market by the Galleria/Trader Joes is fantastic. /random
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Re: Where my fellow cooks at???

Postby pittsoccer33 on Tue Feb 11, 2014 10:21 am

I stopped by Whole Foods last night and saw a sign that if you bought dry aged steaks on Thursday or Friday of this week that they would throw in a lobster tail for each free.

I don't really care for lobster (or know how to cook it) but since I was going to buy steaks for Friday's dinner there anyway I think I'll give them a whirl.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Tue Feb 11, 2014 10:24 am

the sign they had was quite small advertising that
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