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USCHO Cooks: Maybe We Can Beat Bobby Flay

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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Turkey overall, is pretty blah. :p

Seriously, why does anyone like this poultry outside of sandwich cold cuts? It even sucks on Thanksgiving, brined or not.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

FadeToBlack&Gold said:
Turkey overall, is pretty blah. :p

Seriously, why does anyone like this poultry outside of sandwich cold cuts? It even sucks on Thanksgiving, brined or not.
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For someone who ate low-fat/fat-free for a good number of years... yes, turkey is the patron bird of the low-fat crowd.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I've found ground turkey is ok for taco meat since I'm adding lots of flavor and some liquid. That's about the only thing I'd use it for.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I have never found a good use for ground turkey. Just get extra lean beef or pork if you're worried about fat.

I've even used close to 90:10 beef in a pinch for burgers. If treated right they taste fine. Turkey just has a weird grainy texture and always comes out dry. Even if you use light/dark mixes with higher fat content.

Which is another issue. What's the point of using turkey when it has the same fat content as the beef you're using?
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

dxmnkd316 said:
I have never found a good use for ground turkey. Just get extra lean beef or pork if you're worried about fat.

I've even used close to 90:10 beef in a pinch for burgers. If treated right they taste fine. Turkey just has a weird grainy texture and always comes out dry. Even if you use light/dark mixes with higher fat content.

Which is another issue. What's the point of using turkey when it has the same fat content as the beef you're using?
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Turkey has a lower calorie/Oz makeup than beef does, has always been my understanding.

I used ground turkey a few times during my weight loss period, but couldn't find a way to make it appealing. I eventually told the ladies at the fat man camp that I would just stick chicken, beef and tuna for my animal-based proteins and dam the consequences.

Still, Archer Farms' peppered turkey they sell at the Target deli is mighty tasty.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

For my next chili, I was going to use sausage. But I don't know whether to use a mild pork sausage, mild Italian sausage, or chorizo.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Chorizo. It's the most magical chili on earth when it comes with chorizo. But don't make it with only chorizo. It helps to blend it with a little beef.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

My favorite chili: <a href="http://www.myrecipes.com/recipe/beef-black-bean-chorizo-chili">Beef, Black Bean and Chorizo Chili</a>. Yes, it's from Cooking Light, but do not be afraid. I use more chorizo than it calls for (a whole package, so I don't have leftovers to use), 4 tbsp paste and 8 oz sauce instead of diced tomatoes, and all low sodium black beans instead of pinto. And no salt, because chorizo is salty enough.
 
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Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

jen said:
My favorite chili: <a href="http://www.myrecipes.com/recipe/beef-black-bean-chorizo-chili">Beef, Black Bean and Chorizo Chili</a>. Yes, it's from Cooking Light, but do not be afraid. I use more chorizo than it calls for (a whole package, so I don't have leftovers to use), 4 tbsp paste and 8 oz sauce instead of diced tomatoes, and all low sodium black beans instead of pinto. And no salt, because chorizo is salty enough.
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I'm fairly in line with this. I do a lb of ground beef (usually 93:7 in the case of chili) and a lb of chorizo. I usually dump in small can of paste (4 oz), a yellow onion diced up, two serrano peppers, two cans of low sodium black beans, two low sodium pintos, and two low sodium dark red. A bunch of chili pepper, cumin, paprika, and whatever else I'm curious to try. Agreed on the chorizo being salty enough. But I'll usually add S&P to taste. Let it stew for 4+ hours and it could feed me for a whole dam week.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I make my chili with approx 60/40 sirloin to chorizo (2 lbs combined) and cut the sirloin into roughly 2 cm cubes. I use only 1 can of beans, two 16 oz cans of diced tomato, onion, one 8 oz can of paste, 1 16 oz can of sauce and if I told you the spices I'd have to kill you. I miss competing in the chili cookoff at work. It's not a popular dish here overall unless it's made sweet which I cannot stand.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Decided to make red beans and rice tonight. Instead of using the turkey sausage and brown rice the recipe calls for... I'm using pork sausage and good old white rice.

And on Super Bowl Sunday, I have the 80% ground beef and chorizo ready to go.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

ShirtlessBob said:
Decided to make red beans and rice tonight. Instead of using the turkey sausage and brown rice the recipe calls for... I'm using pork sausage and good old white rice.

And on Super Bowl Sunday, I have the 80% ground beef and chorizo ready to go.
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The beans and rice was a winner. For the first time in awhile, it felt like I wasn't eating hospital food. I actually got satisfaction from my dinner, instead of just carbs/fat/protein.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

The 80% ground beef and chorizo chili was a winner. I will do that again for the next time I feel like having chili.

I also think I'll pick up some good ribeye steak this weekend and serve that with chimichurri.
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

I made my own buttermilk ranch dressing this past weekend. It's crazy good - way better than anything that comes from a bottle or a jar.

Recipe I followed

I only used one garlic clove and doubled the amount of black pepper (personal preference).
 
Re: USCHO Cooks: Maybe We Can Beat Bobby Flay

Does anyone have a favorite pie recipe? I need to make a pie for 3/14...'cause I'm a nerd like that, and haven't decided what to bake yet.
 
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