|
Good morning (afternoon or evening), TL!
I've got a recipe for you this weekend. :D
And it involves alcohol, meat and cheese... And possibly fire!
You don't have to use Jack Daniel's for this; any whiskey will do. :D Jack Daniel's is just one of the more common ones associated with cooking (at least here in the US).
Please note that the ingredient list is scaled for a larger group of people!
Prep time should be about 20 minutes. Cook time is about 9-10 minutes per burger. This recipe will feed make 6-8 burgers. You can scale the ingredients to accommodate more or less people.
INGREDIENTS
- salt
- pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/2 can of tomato paste
- 1 teaspoon of liquid smoke
- 1 tablespoon of worcestershire
- 2/3 cup of Jack Daniel’s whiskey (if Jack Daniel’s isn’t your thing, feel free to use any other whiskey)
- pepper jack cheese
- 1 red onion
- 2 tomatoes
- lettuce
- 2 lbs of ground beef
- hamburger buns
PROCEDURE
- Mix the following ingredients in a small bowl: salt, pepper, paprika, and garlic powder.
- Add in your tomato paste.
- Add in your worcestershire and liquid smoke. Stir to combine.
- Add in your whiskey.
- Stir to combine ingredients.
- Add this mixture to your ground beef. You may need to use your hands to properly combine the ground beef and this sauce mixture.
- Set your grill to high heat (if you don’t have a grill, place a pan on high heat).
- Begin shaping your ground beef into round balls (about 1/4 lb). Gently press the balls flat until it forms an even hamburger patty.
- Place your hamburger patties on the grill. Let cook for about 4-5 minutes on each side.
- Place a piece of jack cheese on the patties. The cheese should melt after about 30 seconds.
- When the cheese has melted, remove patties from grill and set aside.
- Slice tomatoes and onions.
- Assemble your burger on top of your hamburger buns: lettuce, onion, tomato, cheese burger (feel free to change the order!)
- Eat!
You can add condiments such as ketchup and mayonnaise if you'd like.
You can find more pictures on my blog here: http://eatgamelive.com/2012/10/12/handsome-jacks-badass-burgers-whiskey-infused-burgers/
I've also created a facebook fanpage for Eat Game Live! I'll be posting previews of up-coming recipes there...so please like the page if you want your newsfeed to be filled with pictures of food: http://www.facebook.com/eatgamelive
Thanks for reading! <3
|
Oh my. That looks delicious. I love burgers... gotta make me some of these
|
This looks so good, always wanted to make my own burgers but i dread to say ive always been too lazy and just buy them. This inspires me to finally make some myself!
Thanks kierpanda
|
More love for Borderlands 2! Looks great. How do you think these would hold up after freezing? Don't need six burgers, although now that I think about it, my girlfriend might actually eat five by herself.
Also, onions have no place on hamburgers. Blech.
|
On October 13 2012 02:34 ghost_403 wrote: More love for Borderlands 2! Looks great. How do you think these would hold up after freezing? Don't need six burgers, although now that I think about it, my girlfriend might actually eat five by herself.
Also, onions have no place on hamburgers. Blech.
Poor onions.They just want to be part of the team!
You can just cut the recipe in half, really. This recipe is very flexible, so feel free to scale it down. :D I've never tried freezing this, but since there is alcohol involved, I don't think they'd turn into solid blocks. It's best to just freeze the meat alone and then add all of the sauce when you're ready to cook.
|
I wouldn't really expect this fairly low proportion of booze to keep meat from freezing, and even if it does, no harm done; the low temperature is to keep it from rotting (which whiskey will only help with), not to achieve a specific texture. I think it'd freeze fine.
I've had bad experiences with tomato paste (as in, everything I add it to tastes like gross tomato paste instead of whatever else is in it...mostly a problem making tomato sauce). How would you go about substituting fresh or canned tomatoes in this dish? Or is the tomato paste taste just part of what you're going for here?
(Looks tasty)
|
On October 13 2012 03:32 ASoo wrote: I wouldn't really expect this fairly low proportion of booze to keep meat from freezing, and even if it does, no harm done; the low temperature is to keep it from rotting (which whiskey will only help with), not to achieve a specific texture. I think it'd freeze fine.
I've had bad experiences with tomato paste (as in, everything I add it to tastes like gross tomato paste instead of whatever else is in it...mostly a problem making tomato sauce). How would you go about substituting fresh or canned tomatoes in this dish? Or is the tomato paste taste just part of what you're going for here?
(Looks tasty)
Good to know! :D That solves that mystery. Thanks for clarifying!
The tomato paste is really to just add a subtle taste of tomato while also acting as a thickening agent for the sauce. It also gives the burgers that really burnt red color.
I would just limit the amount of tomato paste. I'm using 1/2 a can for about 6 burgers. So if you plan on cooking less, just use very little. If you're unsure about how much to put, just slowly increment your tomato paste. Take taste-tests between each increment until you get what you're looking for (the sauce itself at this point will be very strong. very smokey and whiskey tasting, but the tomatoes shouldn't be overwhelming).
Also make sure the sauce is well mixed.
You can definitely try using canned (maybe blend it?), but I would suggest straining the liquids. Excess liquid will cause the burger to become watery and it will just fall apart.
|
i didnt know you could feed make burgers!
|
sounds like something right out of wisconsin. love it!
|
Man, I've heard of beer and burgers, but this is the first whiskey recipe I've seen. I'm intrigued, but I need to finish the wing recipe you made. Curse you, your new-found productivity is out-pacing my ability to cook!
|
God damn these look delicious, gonna make some of these on the BBQ when my brother comes back from China ^^
|
|
hrm... i drank the last of my jack (it was honey jack too T_T)
do you think rum would suffice?
|
Oh shiiiiiizleeeee. Those burgers..... mmm. For a large part of my life I'd never really tried burgers, and when I did, oh man a well-made burger is just soooo good :3
Those patties look freaking scrumptious.
|
On October 13 2012 10:21 Psychobabas wrote: what is liquid smoke?
Liquid smoke is the condensation from burning hickory chips. Water is added to the condensation to make it less intense.
On October 13 2012 10:59 JerKy wrote: hrm... i drank the last of my jack (it was honey jack too T_T)
do you think rum would suffice?
Noooo! T_T It will taste very different to substitute whiskey for rum. D: I think just buying another bottle of jack would be best.
|
United States32526 Posts
what's the obsession with close-ups of the finished product and never a full picture
|
You have made me spend more money on things I never buy / have used before for food than anybody else... Thanks
|
I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"?
|
On October 13 2012 13:12 Waxangel wrote: what's the obsession with close-ups of the finished product and never a full picture Mainly because most of the full pictures don't turn out so well. :\ I had a really bad set up before were most of my pictures were taken in my tiny kitchen.
I set up a better area to take photos now, so you'll actually start seeing more comprehensive photos.
On October 13 2012 13:45 Temerarious Trout wrote: I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"?
Red label.
On October 13 2012 13:22 OmniEulogy wrote:You have made me spend more money on things I never buy / have used before for food than anybody else... Thanks
Bawahahaha. :D your local grocery stores must <3 you now!
|
On October 13 2012 14:00 kierpanda wrote:Show nested quote +On October 13 2012 13:12 Waxangel wrote: what's the obsession with close-ups of the finished product and never a full picture Mainly because most of the full pictures don't turn out so well. :\ I had a really bad set up before were most of my pictures were taken in my tiny kitchen. I set up a better area to take photos now, so you'll actually start seeing more comprehensive photos. Show nested quote +On October 13 2012 13:45 Temerarious Trout wrote: I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"? Red label.
Damn. It has paper between the slices right?
|
On October 13 2012 14:02 Temerarious Trout wrote:Show nested quote +On October 13 2012 14:00 kierpanda wrote:On October 13 2012 13:45 Temerarious Trout wrote: I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"? Red label. Damn. It has paper between the slices right? Yep!
|
On October 13 2012 14:07 kierpanda wrote:Show nested quote +On October 13 2012 14:02 Temerarious Trout wrote:On October 13 2012 14:00 kierpanda wrote:On October 13 2012 13:45 Temerarious Trout wrote: I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"? Red label. Damn. It has paper between the slices right? Yep!
Nice. Is it your favourite brand of pepper jack or do you have any other preferences?
|
On October 13 2012 15:08 Temerarious Trout wrote:Show nested quote +On October 13 2012 14:07 kierpanda wrote:On October 13 2012 14:02 Temerarious Trout wrote:On October 13 2012 14:00 kierpanda wrote:On October 13 2012 13:45 Temerarious Trout wrote: I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"? Red label. Damn. It has paper between the slices right? Yep! Nice. Is it your favourite brand of pepper jack or do you have any other preferences?
I don't really eat pepper jack that often, so I don't know which brands are good. I kind of just picked one of the more common brands here in the US.
I brought this recipe to a friend's BBQ. Since he was making burgers too, he also bought some cheese and he happened to buy the same exact pepper jack brand I did. Hahah. :< I think it was Sargento?
|
|
On October 13 2012 02:34 ghost_403 wrote: More love for Borderlands 2! Looks great. How do you think these would hold up after freezing? Don't need six burgers, although now that I think about it, my girlfriend might actually eat five by herself.
Also, onions have no place on hamburgers. Blech.
What? Onions are like so amazing on burgers, I always add a loot of onion. The taste of onion compliments the meat and everything else so well, it's just amazing. I was just shocked reading your post.
|
These blogs always make me so mad that I'm in college now and have no place to cook. But when I go home for Christmas I'm going to try a few of these recipes.
|
On October 14 2012 08:06 Golbat wrote: These blogs always make me so mad that I'm in college now and have no place to cook. But when I go home for Christmas I'm going to try a few of these recipes.
I'm making a few "college-friendly" recipes soon.
Are you allowed to have a hot plate in your dorm or anything? Microwave?
|
5/5 My mouth salivates for this food. You're a beautiful beautiful (Wo)man. Jack Daneils is one of my favourite drinks.
|
On October 14 2012 09:56 kierpanda wrote:Show nested quote +On October 14 2012 08:06 Golbat wrote: These blogs always make me so mad that I'm in college now and have no place to cook. But when I go home for Christmas I'm going to try a few of these recipes. I'm making a few "college-friendly" recipes soon. Are you allowed to have a hot plate in your dorm or anything? Microwave? Good god, we need to get you a fan-club. :O
|
On October 14 2012 10:56 Kyhol wrote: 5/5 My mouth salivates for this food. You're a beautiful beautiful man. Jack Daneils is one of my favourite drinks. kierpanda is a girl ;o
But yessssss please, I'm downright clueless when it comes to cooking, but I can follow directions well enough and all, so yeah, looking forward to some more laypeople recipes :D
|
whisky and burger .......... I have got to make this one day thanks kierpanda <3
|
I know you are american, I swear I am no french food fondamentalist, you can use grease spray, vanilla extract or anything you want, I can live with that ... But please never ever ever use garlic powder ! + Show Spoiler +well I would eat that delicious looking burger anyway but still !
|
this looks kinda good and ive gotta try it XD
|
I've been craving burgers recently... Might try these (although pepperjack is hard to find here - still my favorite cheese). I also usually go with some breadcrumbs to absorb/trap more moisture in the beef. Thoughts?
(also college themed foods would be cool)
|
On October 14 2012 18:51 MisterKatosS wrote:I know you are american, I swear I am no french food fondamentalist, you can use grease spray, vanilla extract or anything you want, I can live with that ... But please never ever ever use garlic powder ! + Show Spoiler +well I would eat that delicious looking burger anyway but still !
Haha, completely understandable. If you have a fresher product (in this case, crushed garlic), by all means, please switch it out! I just picked garlic powder because that's what I have in my pantry.
On October 15 2012 00:05 y0su wrote: I've been craving burgers recently... Might try these (although pepperjack is hard to find here - still my favorite cheese). I also usually go with some breadcrumbs to absorb/trap more moisture in the beef. Thoughts?
(also college themed foods would be cool)
I've never added breadcrumbs to burgers, but I know it's a pretty common practice. It'll definitely make the burgers retain their shape more. :D I wouldn't add too much though!
|
You bastard, I haven't had a burger in a month. And that looks beyond incredible.
10/5
|
On October 15 2012 13:07 MountainDewJunkie wrote: You bastard, I haven't had a burger in a month. And that looks beyond incredible.
10/5
Muawahahahah.
Thanks!
|
|
Your title made me think of something Epic Meal Time would do.
And now I'm hungry.
|
This reminds of epic meal time!!
|
Made these the other night, I don't know if its because I've never made anything that isn't ramen before, I was using a pan on a stove instead of a grill, or if I didn't mix the ingredients right but mine didn't turn out quite like yours. Mine kept falling apart.
|
On October 16 2012 15:15 Satisfaktion wrote:Made these the other night, I don't know if its because I've never made anything that isn't ramen before, I was using a pan on a stove instead of a grill, or if I didn't mix the ingredients right but mine didn't turn out quite like yours. Mine kept falling apart.
The pan should be ok. I think it's because you didn't squish your burgers enough? Usually what I do is grab a big chunk of meat and roll it into a compact ball. Once it's in a big ball, just gently press it down. Then, add then to the pan to cook. Only try to flip the burgers once or twice.
How did they taste though?
|
On October 13 2012 02:34 ghost_403 wrote: Also, onions have no place on hamburgers. Blech. You got to be kidding, a burger without onions is like a pizza without cheese. Sense, it makes not.
|
On October 16 2012 15:15 Satisfaktion wrote:Made these the other night, I don't know if its because I've never made anything that isn't ramen before, I was using a pan on a stove instead of a grill, or if I didn't mix the ingredients right but mine didn't turn out quite like yours. Mine kept falling apart.
Kierpanda touched on this, and I'd experimented and kinda learned as I went with this and found a few things that helped.
It's not generally necessary to pack the burger tightly. All you're trying to accomplish is to get the burger in to roughly the proper shape and the meat bound enough that it doesn't break apart with heat. You can seriously take a bunch of hamburger put it on a cutting board and push it together from the sides using only your hands and, for a basic burger, it will usually come out better. The more you mash it the more you end up something that doesn't look that good. For something that uses a mixture like this, though, you'll absolutely want to give it more time and roll it in to a ball. The biggest reason is that (in my experience), if you don't, you'll end up having one side of the burger with a lot of flavor and the other side none. So basically all you need to do is pack it enough so it molds to a ball using both hands, put it on the board, and then gently push/roll it on one side so you end up with a hamburger shape. There may be pieces or beef sticking out in edges and that's fine!
What makes a hamburger fall apart, especially in a mix like this, is fat content. There's a lot of water floating around in that and not much that will bind it together. At some point, if there is not enough fat, everything will fall apart (and I'm just shortening here) because the gaps between the meat get too large as the water and what fat exists cooks (remember: fat will contract significantly when cooked, this is why you should score the fatty side of a pork chop before cooking!). The recipe doesn't call for adding any type of egg or supplementary fat, so you're probably going to want something that has a decent bit of innate fat. Looking at the burgers in the picture I'd guess he bought 85% lean but it's hard to say since it's not cut through. Generally, people who complain of burgers falling apart have purchased 93% - 97% lean, which definitely won't work. I would stick to the 85% - it's higher fat content, yes, but for something like this you're kind of starting off admitting this isn't your choice on a healthy meal day :-P
The other thing that can affect it falling apart after it's done cooking is using too low of heat. When you're cooking on a stovetop there are a lot of factors that can affect the way the hamburger cooks. I strongly suggest getting a cast iron pan for this purpose because they're stupid cheap (a decent Lodge Logic one that will take a beating without issue is like $15 at target/amazon) and they hold more heat in the pan itself. If you didn't see a nice crust on the outside when the hamburger was done then the heat was too low. Definitely make sure that, with any pan, you follow the pan's heating and cooking instructions. If you don't know them then look them up. Generally, for cast iron and stainless, you want to heat the pan before putting anything in it; http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html has a great summary of how to do that. For non-stick, most pans suggest that you not over-heat the pan without putting something in it, which makes it more or less not suitable for purposes of cooking meats. The best choices are cast iron or grill in my opinion with stainless being totally viable alternative.
TL;DR: Don't over-mix your meat, use higher fat content meat, cook a higher heat, and buy a cast iron pan if you don't own one.
Hope this was helpful!
|
On October 17 2012 04:45 ShadowWolf wrote:Show nested quote +On October 16 2012 15:15 Satisfaktion wrote:Made these the other night, I don't know if its because I've never made anything that isn't ramen before, I was using a pan on a stove instead of a grill, or if I didn't mix the ingredients right but mine didn't turn out quite like yours. Mine kept falling apart. Kierpanda touched on this, and I'd experimented and kinda learned as I went with this and found a few things that helped. It's not generally necessary to pack the burger tightly. All you're trying to accomplish is to get the burger in to roughly the proper shape and the meat bound enough that it doesn't break apart with heat. You can seriously take a bunch of hamburger put it on a cutting board and push it together from the sides using only your hands and, for a basic burger, it will usually come out better. The more you mash it the more you end up something that doesn't look that good. For something that uses a mixture like this, though, you'll absolutely want to give it more time and roll it in to a ball. The biggest reason is that (in my experience), if you don't, you'll end up having one side of the burger with a lot of flavor and the other side none. So basically all you need to do is pack it enough so it molds to a ball using both hands, put it on the board, and then gently push/roll it on one side so you end up with a hamburger shape. There may be pieces or beef sticking out in edges and that's fine! What makes a hamburger fall apart, especially in a mix like this, is fat content. There's a lot of water floating around in that and not much that will bind it together. At some point, if there is not enough fat, everything will fall apart (and I'm just shortening here) because the gaps between the meat get too large as the water and what fat exists cooks (remember: fat will contract significantly when cooked, this is why you should score the fatty side of a pork chop before cooking!). The recipe doesn't call for adding any type of egg or supplementary fat, so you're probably going to want something that has a decent bit of innate fat. Looking at the burgers in the picture I'd guess he bought 85% lean but it's hard to say since it's not cut through. Generally, people who complain of burgers falling apart have purchased 93% - 97% lean, which definitely won't work. I would stick to the 85% - it's higher fat content, yes, but for something like this you're kind of starting off admitting this isn't your choice on a healthy meal day :-P The other thing that can affect it falling apart after it's done cooking is using too low of heat. When you're cooking on a stovetop there are a lot of factors that can affect the way the hamburger cooks. I strongly suggest getting a cast iron pan for this purpose because they're stupid cheap (a decent Lodge Logic one that will take a beating without issue is like $15 at target/amazon) and they hold more heat in the pan itself. If you didn't see a nice crust on the outside when the hamburger was done then the heat was too low. Definitely make sure that, with any pan, you follow the pan's heating and cooking instructions. If you don't know them then look them up. Generally, for cast iron and stainless, you want to heat the pan before putting anything in it; http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html has a great summary of how to do that. For non-stick, most pans suggest that you not over-heat the pan without putting something in it, which makes it more or less not suitable for purposes of cooking meats. The best choices are cast iron or grill in my opinion with stainless being totally viable alternative. TL;DR: Don't over-mix your meat, use higher fat content meat, cook a higher heat, and buy a cast iron pan if you don't own one. Hope this was helpful!
I'd 5 star this post if I could!! :D Good information. Thank you!
ShadowWolf is right: 85% (85/15) ground beef is probably the tastiest (and that is what I used!). I have tried working with 90/10, but they are definitely not as juicy. They're also more prone to drying out.
If health is a top concern too, I would suggest trying ground bison (buffalo). Bison is much leaner than beef. For these burgers in particular, it's best to put a quick sear on high heat and then immediately reduce the heat to medium/medium-low.
|
On October 17 2012 05:40 kierpanda wrote:Show nested quote +On October 17 2012 04:45 ShadowWolf wrote:On October 16 2012 15:15 Satisfaktion wrote:Made these the other night, I don't know if its because I've never made anything that isn't ramen before, I was using a pan on a stove instead of a grill, or if I didn't mix the ingredients right but mine didn't turn out quite like yours. Mine kept falling apart. Kierpanda touched on this, and I'd experimented and kinda learned as I went with this and found a few things that helped. It's not generally necessary to pack the burger tightly. All you're trying to accomplish is to get the burger in to roughly the proper shape and the meat bound enough that it doesn't break apart with heat. You can seriously take a bunch of hamburger put it on a cutting board and push it together from the sides using only your hands and, for a basic burger, it will usually come out better. The more you mash it the more you end up something that doesn't look that good. For something that uses a mixture like this, though, you'll absolutely want to give it more time and roll it in to a ball. The biggest reason is that (in my experience), if you don't, you'll end up having one side of the burger with a lot of flavor and the other side none. So basically all you need to do is pack it enough so it molds to a ball using both hands, put it on the board, and then gently push/roll it on one side so you end up with a hamburger shape. There may be pieces or beef sticking out in edges and that's fine! What makes a hamburger fall apart, especially in a mix like this, is fat content. There's a lot of water floating around in that and not much that will bind it together. At some point, if there is not enough fat, everything will fall apart (and I'm just shortening here) because the gaps between the meat get too large as the water and what fat exists cooks (remember: fat will contract significantly when cooked, this is why you should score the fatty side of a pork chop before cooking!). The recipe doesn't call for adding any type of egg or supplementary fat, so you're probably going to want something that has a decent bit of innate fat. Looking at the burgers in the picture I'd guess he bought 85% lean but it's hard to say since it's not cut through. Generally, people who complain of burgers falling apart have purchased 93% - 97% lean, which definitely won't work. I would stick to the 85% - it's higher fat content, yes, but for something like this you're kind of starting off admitting this isn't your choice on a healthy meal day :-P The other thing that can affect it falling apart after it's done cooking is using too low of heat. When you're cooking on a stovetop there are a lot of factors that can affect the way the hamburger cooks. I strongly suggest getting a cast iron pan for this purpose because they're stupid cheap (a decent Lodge Logic one that will take a beating without issue is like $15 at target/amazon) and they hold more heat in the pan itself. If you didn't see a nice crust on the outside when the hamburger was done then the heat was too low. Definitely make sure that, with any pan, you follow the pan's heating and cooking instructions. If you don't know them then look them up. Generally, for cast iron and stainless, you want to heat the pan before putting anything in it; http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html has a great summary of how to do that. For non-stick, most pans suggest that you not over-heat the pan without putting something in it, which makes it more or less not suitable for purposes of cooking meats. The best choices are cast iron or grill in my opinion with stainless being totally viable alternative. TL;DR: Don't over-mix your meat, use higher fat content meat, cook a higher heat, and buy a cast iron pan if you don't own one. Hope this was helpful! I'd 5 star this post if I could!! :D Good information. Thank you! ShadowWolf is right: 85% (85/15) ground beef is probably the tastiest (and that is what I used!). I have tried working with 90/10, but they are definitely not as juicy. They're also more prone to drying out. If health is a top concern too, I would suggest trying ground bison (buffalo). Bison is much leaner than beef. For these burgers in particular, it's best to put a quick sear on high heat and then immediately reduce the heat to medium/medium-low.
Yeah, in all my text I forgot to mention that this looks great. I have dietary restrictions, so I can't take your recipe as-is but I might try reforming this in to a lower-sodium version and see how it shapes up. Something about adding whiskey to a burger just seems right.
I am also a big fan of 85% :-D I use 90+ for things like meatloaf and the like where I'm probably going to mix with something like pork and an egg so there's more than enough fat to go around.
Ground Bison eh? I had that once at a restaurant but I haven't thought about that - I do recall thinking it was really good but that was more than 3 years ago for sure. That's an interesting take. Does it taste widly different?
To be honest, I'm just kinda getting in to cooking a lot more in the last year or so since I've had to go on a very-low-sodium diet so I'm just kinda getting the hang of things still So far, I pretty much make every meal myself either from scratch or close to it haha.
I've been an avid reader of your blog for a while btw
|
On October 17 2012 06:13 ShadowWolf wrote:Yeah, in all my text I forgot to mention that this looks great. I have dietary restrictions, so I can't take your recipe as-is but I might try reforming this in to a lower-sodium version and see how it shapes up. Something about adding whiskey to a burger just seems right. I am also a big fan of 85% :-D I use 90+ for things like meatloaf and the like where I'm probably going to mix with something like pork and an egg so there's more than enough fat to go around. Ground Bison eh? I had that once at a restaurant but I haven't thought about that - I do recall thinking it was really good but that was more than 3 years ago for sure. That's an interesting take. Does it taste widly different? To be honest, I'm just kinda getting in to cooking a lot more in the last year or so since I've had to go on a very-low-sodium diet so I'm just kinda getting the hang of things still So far, I pretty much make every meal myself either from scratch or close to it haha. I've been an avid reader of your blog for a while btw
Understandable! Cutting out the worchstershire and liquid smoke will definitely lower the sodium content. Same with switching out the cheese (or going cheese free). All these extras are just supporting flavors because the true star of the show is the whiskey, so as long as you have that in combination with the rest of the sodium free ingredients (such as pure tomato paste), a lower-sodium version will taste similar to the regular sodium version.
85% is the best. It's like always on sale too. T_T so much meat.
I think ground bison tastes pretty close to regular beef. It is a bit pricier than regular ground beef though (at least 50% more expensive :\). I think you can buy like 4 bison patties (frozen) for about $9. I actually prefer ground bison to ground beef, but it's not always available at a reasonable price.
That's good! :D Cooking for yourself is always the best because you actually see what goes into it.
And thank you for reading and supporting my blog! :D I'm glad people are enjoying it and trying out these recipes.
|
|
|
|