[RiversideLen]

On Saturday I made a small batch of pizza dough, enough for 2 pizzas. Tonight I had the second one, with pork meatballs and green peppers. It was pretty good.

[RiversideLen]

I like having the grinder for convenience and freshness of the ground meat. It also has 3 different sizes of grinding plates so I can select the size I want. It also came with sausage stuffing tubes, I might be tempted to try some day.

Ground or shredded carrot can go into just about any ground meat, but the reason I do it is because it helps to push through remnants of the ground meat. To clean it, I use a bottle brush and a nylon bristle brush for the grinding plate, so it's really not too difficult.

[RiversideLen]

Italiancook, you have to slice the meat into strips or cubes first and there's the clean up afterwards, but the grinding itself goes pretty fast. Altogether it's a little time consuming but not terrible.

[RiversideLen]

I'm going to have some pork meatballs that I made yesterday, red cabbage and roasted potatoes.

[RiversideLen]

Yesterday I ground up pork loin chops, sprinkled with fennel seeds, a little salt and oregano. Also a couple of carrots. I made meatballs with it, they taste a little like Italian sausage. I sliced a couple of them and put it on a pizza. I was a little concerned that the loin chops might be too lean but they are fine.

I'm getting my use out of the grinder attachment for the KA.

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[RiversideLen]

According to Youtuber, Glen and Friends (he does a lot of research on old recipes, both baking and cooking) the term shortening originally meant any fat. Solid fat if my memory serves me right.

[RiversideLen]

BA, I love making pizza in cold weather, the heat from the pre bake doesn't go to waste!

I used up the last of my braided loaf yesterday so I made another small round loaf. It weighed a pound, pre baked. This time I included rye so I did not braid it.

[RiversideLen]

Yesterday I made a grilled smoked cheddar with fried bologna on the last of my braided bread. I used walnut oil instead of butter (I usually use walnut or olive oil). It looked pretty good but in fact it was a little bland.

For dinner I had pork loin chop and red cabbage. Tonight's dinner will be pork loin chop, pasta and carrots.

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[RiversideLen]

I made pork loin chops, roasted potato and broccoli and carrots.

[RiversideLen]

For last night's dinner, I made a stir fry with pork, shredded brussels sprouts, carrots and celery. Had it over rice.

[RiversideLen]

On Saturday, I made a 2 pound pork shoulder. I seasoned it with salt, celery seed and fennel seed and roasted it on a rack at 300 degrees for 4 and a half hours (internal temp was about 185f). It came out pretty good, much of the fat had melted away and it was fork tender. A little dry but nothing I can't live with.

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[RiversideLen]

Happy Birthday, Chocomouse!

Tonight I made rice and red lentils, brussels sprouts, and sauteed some ham. Not difficult but good.

[RiversideLen]

I decided to make a loaf since I want to make some grilled cheese sandwiches. I don't make loaves often, usually make sandwich/burger buns. I made a basket weave round loaf based on my semolina/wheat/rye recipe but down sized it (made 60%) and omitted the rye (I think rye makes it hard to braid). It's hard to divide an egg to 60% so I separated an egg and used the yolk only in the bread and cooked the white with some ham for lunch. I baked it in a round Corningware dish. And since it's a smaller batch, just for giggles, I used my mini KitchenAid stand mixer to do the mixing/kneading. I think it worked out pretty good. I haven't sliced into it yet, but the finished loaf looks good to me. I was watching a youtube video recently of someone making a round challah basket weave and she lightly dusted the strands with flour before doing the weave to give the strands some separation in the baked loaf. That sounded like a good idea so I did that too.

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[RiversideLen]

I had ham and cheese on rye (my pizza crust is 25% rye, which might be more than commercially made rye bread).

There was also mushrooms, green peppers and onions hiding under the cheese.

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[RiversideLen]

I ground up a steak I had in the freezer (along with a couple of carrots) and made a small burger for lunch and a larger burger for dinner. I put the carrots through after the beef to push through the meat that's left in the grinding plate. I have enough ground steak left for the exact same tomorrow.

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