Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

That's essentially true for most dishes. The ethnics vary, but the product is essentially the same. For example, wrap some meat, vegetable, cheese, and/or any combination in some dough and deep fry, broil, boil, or whatever, serving with or without sauce, and what do you have? More or less the same worldwide.

Regarding ground pork: Ever consider getting a meat grinder? You can make your own sausage, which is far superior to anything that you may purchase. Years ago my local butcher almost went apoplectic when I asked him to ground some pork for me (meatloaf). He correctly said that it would contaminate his grinder (beef). Some supermarket offer a beef/pork/veal mix for meatloaf.

Ever have a buffalo meatloaf in Montana?

I almost bought some ground Bison yesterday.

First buffalo meat meatloaf that I had was in Montana. I'm in NW Florida (aka the Panhandle). They eat deer meat here and not venison.

Most grocery stores seem to carry Bison these days. I wasn't sure of the fat content though so I didn't buy it. It's notoriously lean and I wanted to make sliders which require fairly fatty beef.
I just ordered 13 rabbits(frozen cut up fryers) from South Carolina. Rabbit Meat (bunnison?) is the healthiest meat available, lowest bad fat, highest good fat, and fewest calories of all the food meats. Also tastes WAY better than poultry and can be substituted for chicken in any recipe.

Do you intend to ambush the Easter Bunny?

I hear that Australia has a huge surplus of rabbits.... just sayin....

Not in Montana, but there is restaurant in town here in New Mexico that makes it. Very good!

I didn't know chocolate was considered to be a meat???

How interesting. I just had the same conversation with the butcher at the Bi-Lo I frequent (frequently). They had pork loins on sale for 1.99 a pound and I wanted a whole one cut up to manageable roasts with some ground. Said he couldn't do it.

So I bought the whole thing and while a 2-pounder was roasting in the oven, rubbed with some Chinese sage, I got out my Oster Kitchen Center and used the grinder I got on eBay about five years ago and had never used before.

It worked a champ except it kept clogging up. I ground about 2 pounds and then threw in some sage, salt, pepper, and voila sausage patties. I fried up a small one and shared it with the spousal unit, who pronounced it good.

The rest I molded into patties and froze in vac-seal bags.

I've found that I can get a much better quality of ground beef by buying a roast and having it ground. Also I KNOW how fresh it is, and I either use it or freeze it immediately.