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Uke


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Ground turkey...
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...just got Friday's newsrag for the local area, and Fred Meyer has it on sale for the next few days at $3.99/lb. Yep Krink... Ground turkey on sale at your local Fred Meyer store!

Not sure where the nearest Fred might be in your area...but I'm certain there's a store in SnoHoCo for you!



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The Forum Celestial Advisor

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Good thing you bring this topic up Uke...Ground Turkey.
It's been a staple meat for me for almost 20 years as
I left the beef scene behind. Ground Turkey has been a
reasonal buy at $3.99 for 1.4LB pack. Foster Farms have
had 2LB packs going for $4.99-5.99. That whole line of
product is now missing at any store. It's put my diet in a
shake-up. I've had some reservations about Jeni-O and
sort of had to resort to it. First trials of Jeni-O went well
with the "smell of anything when you unwrap the package"
as there was none. Ground Turkey should have "no odor"
when you unwrap your package. Taste was good or the
same I've come to know. Think Jeni-O fudges a little on
the fat ratio as my same sized burgers seem to reduce
in size when done cooking.

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Additional info on ground turkey. I appreciate the "85/15"
ratio which means means "mostly dark meat" and those
fatty thighs. In the meat market is also "ground turkey breast"
with a "93 to 7" ratio of meat/fat. I havent found a recipe
ever "requiring ground turkey breast" but yet its taking up
space on the shelves. Need to concentrate finding ground
turkey 85/15. Jennie-O carries it. Still need a few more
"test-buys" and incorporation into my diet to comment
on it further.

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"Test-buy number two" of Jenny-O ground turkey 85/15.
Only choice was to buy it in a 3lb tub for like $8.89 and so
I bought it. I'm accostum to the 2lb pak which makes 6-
patties or 2 patties a night for 3-nights. When buying a
3lb tub of ground turkey 85/15 you need to look at the
expiration date and see how much time you have to eat
all this ground turkey. I've seen ground turkey arrive
with nearly 2-weeks of shelf-life in your fridge and some
that will expire in a couple days. So my first time working
with the 3lb pak, I go ahead and with the 6-patties even
though they are much larger and make this a 3-day/night
dinner because the turkey has a narrow window of usage.
Buying a package with 7-11 days of shelf-life you could
open it up and divide in half and put a half in the freezer.
I havent tried that yet but I think it would work. The
Jenny-O taste test went well again and so I will continue
the big "switchover" of ground turkey by "no choice".

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Should let you know how I prepare ground turkey and
cook it. Number one thing to remember is ground turkey
needs "no-salt". Dont add it to the meat or sprinkle on
during frying/cooking. Any attempt will have your turkey
burger"ruined". This is not beef. I've been working with
2lb amounts for years and I prepare 6-patties with the
addition of a 1/4 cup of pankow bread crumbs, 1/4 cup
of minced onion, many splashes of worchestershire sauce,
several squirts of ketchup, and mix it up by hand in a bowl.
Makes 6-patties or 2 a night for 3-days. There is a trick
to cooking turkey patties in a frying pan because they
"stick". I toss in 2-tbsp of butter or more and pre-heat
on medium heat til the butter is ready. Toss in the patties
and "cover" the frying pan with a lid. This is great in that
reduces the splatter mess but also add a "steam-cook"
to the patties being cooked. I do 4-minutes for each side
and add my cheese after the timer goes off. Gives me
time to do my mashed potatoes.

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Barely a pulse...

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Mashed potatoes are great. Might be a thread of it's own eh.



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Uke


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Thunderwagon5000 wrote:

Mashed potatoes are great. Might be a thread of it's own eh.


 ...and Little Eva tu! The "Locomotion" is closer to the hearts of many REAL railroaders...

                      



-- Edited by Uke on Sunday 20th of October 2013 08:44:29 AM

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Force Majeure

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You phukkers are old.

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That's a great old tune. My favorite version is Grand Funk Railroad's on the E. Pluribus Funk record . Nothing to do with the thread though, eh.

My favorite way to cook ground turkey patties is also like Mr. Krink says , no salt in the patty. I blast grill marks on them with a stove top grill and and use the lid steaming method as well. When they are nearly done they get a good dash of greek style seasoning, pretty well mainly lemon pepper/oregano/Himalayan coarse salt. The mashed potatoes then get the Greek restaurant treatment of lemon pepper/garlic/dilll, some salt and butter and maybe some yogurt or sour cream if it's around. I like cooking russets with the skins on and then leaving some texture to them rather than a puree or creamed typed of thing. This presentation has been referred to by cooking show chefs we've watched here as "smashed potatoes". 



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Force Majeure

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TW5k does it Greek style.

no



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Snippy wrote:

You phukkers are old.


 What is the thread topic here, anyway ? yawn no blankstare

old_forgetful_man_meme_generator_when_i_was_at_your_age_who_the_fuck_are_you_9cbd3a_jpg_1330450497-s473x510-336554.jpg



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Uke


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Something about pork. Maybe.

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Uke wrote:

Something about pork. Maybe.


 Might be another thread, tu. Ya are watcha eat eh ? I am a bit of a pig, sometimes, maybe.

Preferring rice with that protein source these days.

 



-- Edited by Thunderwagon5000 on Sunday 20th of October 2013 12:12:17 PM

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The Forum Celestial Advisor

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I like what TW5K is cooking these days. Some follow-up
on the best way to clean a fry-pan after cooking turkey
burgers is to wipe-out with a paper towel all the grease/
butter and fill half-way with water and put on a burner
full heat. Once the frypan water is boiling, dump into
your sink and use a kitchen brush to make quick work
of getting your frypan good as new.

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Uke


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Hempler's Ground Chorizo! Outa Ferndale, Washington. Good stuff! Pork, water, *flavorings (less than 2% salt) vinegar, paprika, chili powder, extract of paprika... *Possibly clove oil!

No MSG, added, gluten free, no soy added, and no nitrites!

I use it in burritos, spaghetti sauce, and in tacos, and tapas. It might be available up thattaway since QFC is owned by the outfit that owns Fred Meyer tu! Kroeger.

Damn a burrito sounds about right! Gonna make one for lunch, then read the newspaper!

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