March 2015 Challenge: MINCE

Discussion in 'Food & Cooking' started by butzy, Mar 1, 2015.

  1. butzy

    butzy

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    Bought, hand chopped, home ground.....

    Give us your mince dishes /img/vbsmilies/smilies/smile.gif

    Meat loaves, lasagne, meat balls, burgers and loads more..

    Use pork, beef, chicken, fish or any other meat, or a combination of meats

    And in case of home ground, show us the mincer or knives as well.

    Here's to a new challenge /img/vbsmilies/smilies/drinkbeer.gif  

    [edited on 2 March to make clear that the challenge is about minced meats, including fish, but not minced fruit, pesto ot whatever else]
     
    Last edited: Mar 2, 2015
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I don't think bought items should be allowed in the challenge it's not really a challenge if you buy something.
     
  3. koukouvagia

    koukouvagia

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    I have to disagree.  I don't have a way to mince meat at home, I get my friendly greek butcher to mince my meat for me and I don't want to be left out because I don't have the appropriate gadgets.
     
  4. butzy

    butzy

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    I am happy with store bought.

    I am looking at recipes made with mince,such a versatile ingredient.

    it's just that I know some people can and do mince their own, so I would like to incorporate that as well.
     
  5. hayden

    hayden

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    Just to clarify, is it just the raw mince product that is acceptable as store-bought, or are we talking about "final products" as well, ie. sausages etc?
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Yes that's where I was getting confused can somebody go by meatballs and enter them?
     
  7. butzy

    butzy

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    @Hayden

    You are correct: the raw mince is the ingredient.

    You can use the raw mince to make a sausage though (maybe I should just have gone the sausage route as suggested by teamfat).

    So mince is the ingredient and anything made with it.

    (Like tomato could be the ingredient and if you grow your own tomatoes, it would be great and I would like to see them).

    And here is me, thinking this was straight forward /img/vbsmilies/smilies/confused.gif

    Let's put it this way: I wanted an ingredient everyone knows, everyone cooks with, used in a lot of different regions of the world, and readily available to everyone.

    Trying to get everyone in this community involved (and hoping to see a lot of regional dishes: larb, mousaka, gehaktbal, hamburger, samosa,  whatever).

    I do not know of a country/region that doesn't have a mince based speciality

    Some examples:


     
  8. cheflayne

    cheflayne

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    LOL My straight forward thinking (at least the way I see things) gets me in trouble all the time!!! /img/vbsmilies/smilies/bounce.gif

    Not to throw another curve ball out there, but what about leftovers (not raw, such as cooked chicken breast) minced and then proceeding.

    Any time there is more than one person involved, things get so complicated. bwahahaha!!!
     
  9. butzy

    butzy

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    @cheflayne:

    Yeah, really helpful (just joking)....

    Guess we better get all this out of the way at the beginning.

    I would allow minced cooked product as well.

    After all, mince is mince (or is it?)

    So: mince it (in whatever way) and cook it (in whatever way, whatever style and just whatever).....
     
  10. koukouvagia

    koukouvagia

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    Would any of us do that? /img/vbsmilies/smilies/mullet.gif
     
  11. chefbuba

    chefbuba

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    Cornish Pasties

    Minced rump roast, onion, potato, rutabaga, parsley, s&p







    Italian Sausage







     
    cerise, salty dog and nicko like this.
  12. butzy

    butzy

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    @chefbuba

    Awesome: That's what I am looking for /img/vbsmilies/smilies/smile.gif

    Those pasties and sausages look very appetising.

    Question: what meat are you using for the Italian sausages? I assume pork, but what part?
     
  13. chefbuba

    chefbuba

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    Shoulder
     
  14. nicko

    nicko Founder of Cheftalk.com Staff Member

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    After 15 years of running the forums KouKou I find clarity is the best for everyone especially new members. I was not clear and I was simply asking for clarification. 
     
  15. ordo

    ordo

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    Stuffed pork flank steak with caramelized onions.

    Family recipe. There's pork  mince in the stuffing.

     
    salty dog likes this.
  16. eastshores

    eastshores

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    We've had plenty of challenges where we needed to ask a few questions up front, after all the host is expected to "judge" the entries so at the least they have to have some criteria to judge with. It's a good thing!

    I think butzy's intent was if I go to the store and buy ground beef, and then I create a beautiful "Shepard's Pie" using that ingredient it would be a welcomed entry.

    Given the language variables here, we are talking about "Ground Meat" or hand minced right? Basically a meat broken down into very small pieces?
     
    Last edited: Mar 1, 2015
  17. ordo

    ordo

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    Carne picada mamacita. Carne picada.
     
  18. koukouvagia

    koukouvagia

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    Since we're talking about clarity, what about other kind of minces, like pesto?
     
  19. teamfat

    teamfat

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    Pesto could make for an interesting challenge in and of itself, late summer when the tomatoes are getting ripe. Of course, summer isn't the same time for all of us.

    mjb.
     
  20. cerise

    cerise Banned

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    And variety meats?  Wish I could find  Bison, and had a meat grinder.

    Buffalo Cognac Liver Pate

    http://www.bisonbasics.com/recipes/appetizers/bison_cognac_pate.html

    My Grandmother had a handcrank  grinder that attached to the windowsill, years ago. She would cook up liver and onions, pass it through the grinder, encase the liver mixture in cooked mashed potatoes, and fry in chicken fat. So good.  They were called liver knishes.  Just reminiscing :)