What Are You Having For Dinner

[Bacpacker]

Ribeyes on the grill and sweet taters on the side

 

[Amish Heart]

Greek chicken, steak fries, and greenbeans

 

[Ekatarina]

Just sit for the 1st time today
Ate chicken and coleslaw..need a hot tea now

 

[d_marsh]

I'm not having it for dinner yet, but I'm asking how you make something like this. I want to make some Chinese green beans and pork. As in the picture below, I want the pork to be in small but distinct pieces. I would call this "minced" or "chopped" I guess. But not "ground".

So for you chefs, how do you make meat like this? Finely chopped by hand with a cleaver maybe? Room temp or semi-frozen to start with? I can't imagine a food processor or meat grinder doing this, but maybe they can? Anyone know how to do it?

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I make chopped pork this way. I just cut it into strips, then chunks, then smaller chunks and so on until it looks like very course ground meat. I use a very sharp butcher knife.

 

[Amish Heart]

Maybe it's really not pork.

 

[Peanut]

Spaghetti tonight...

 

[RJ2019]

I'm not having it for dinner yet, but I'm asking how you make something like this. I want to make some Chinese green beans and pork. As in the picture below, I want the pork to be in small but distinct pieces. I would call this "minced" or "chopped" I guess. But not "ground".

So for you chefs, how do you make meat like this? Finely chopped by hand with a cleaver maybe? Room temp or semi-frozen to start with? I can't imagine a food processor or meat grinder doing this, but maybe they can? Anyone know how to do it?

View attachment 170214

Meat grinders have different plates that come with them so you can do a more coarse grind, or fine ground, ect.

 

[teeceetx]

Made another salad ... with small beef cubes and my usual gazillion chopped vegetables ... EVOO and Balsamic Vinegar.

 

[Pearl]

I'm not having it for dinner yet, but I'm asking how you make something like this. I want to make some Chinese green beans and pork. As in the picture below, I want the pork to be in small but distinct pieces. I would call this "minced" or "chopped" I guess. But not "ground".

So for you chefs, how do you make meat like this? Finely chopped by hand with a cleaver maybe? Room temp or semi-frozen to start with? I can't imagine a food processor or meat grinder doing this, but maybe they can? Anyone know how to do it?

View attachment 170214

Food processor!

 

[Pearl]

Eating beef fajitas as I type! TV trays in the den tonight!!

 

[Haertig]

Tonight was a weird one. I learned what "thin sliced chicken breasts" means. I had assumed that they were breasts that were maybe halved lengthwise. I figured they'd be a more even thickness so they would go on my Blackstone and cook evenly.

Well, "thin sliced chicken" would get it's a** whomped by a tortilla. The tortilla is thicker and stronger. This chicken was paper thin. What the heck? How do you cook something like that? I didn't even fire up the Blackstone after seeing what I had to work with.

Figuring this chicken would come out dry as a bone, I covered it fairly liberally with olive oil, sprinkled with salt and pepper, then rolled each slice into a little log. Then I put it into the air fryer. I had no idea what else to do with it. No idea how long I needed to cook it. The meat thermometer was of no use due to all the air space inside those little rolled chicken logs. So I cooked them for a while then pulled one out and sliced it in half to look and see how it was done. I repeated this cook-cut-look process several times until it was done all the way through. I had a bunch of little short stubby eggroll looking things when I was done. I did not hold out much hope for this dinner, so I made some quick instant mashed potatoes and steamed some broccoli for the sides. I didn't want to waste cooking effort on a lost cause.

It wasn't all that bad. The wife actually liked it quite a bit. I thought my chicken rolls were a bit on the dry side. But I've had worsely cooked chicken than this. So dinner gets a passing grade, but not honor society material. We'll digest for a while, then I may make some fruit smoothies to end tonight's feeding session on a high note. I do prefer cutting up and cooking real potatoes, but I will admit that the packaged instant Idahoan ones are not bad for what they are. For something you just boil two cups of water and dump in a package of dry stuff and stir - they could be a whole lot worse.

 

[Patchouli]

BLT. On toast of course. Fortunately no blood work or doctor appointments in the next month. Sends my cholesterol and blood pressure wonky.
Had a big cup of tea, breathe easy tea.