ITT Food for FrogsGorton (corton, cretons), a pork pateTourtiere, a meat piefrom scratch edition
Bugs and flies mostly. Mostly.
>>21577045This is coursely ground pork. I’ll give it another going over on the fine setting, but first i have to meet with my case worker
>>21577045should've paid a real painter, that paint job on that wall is barbaric
>>21577085>but first i have to meet with my case workerWhy do you have a case worker?
>>21577088I'm a professional painter and I usually paint like crap, so you never know with these things
>>21577095you're not supposed to pay until the deed is delivered.
>>21577045I usually just grow and feed mine crickets instead of whatever is in that image. If they're smaller the younger crickets are safer for them. My setup involved a giant tote box with holes in the top, full of those paper egg cartons, with a few tiny bottle caps of water (otherwise they'll drown themselves in most water dishes). I liked that Flukers orange food for them since it smelled and looked tasty and was easy to see when it needed replacing. Then I put in some moist paper towels since it simulates the soil crickets like to stick their junk in to lay eggs. Might be a good idea to move out the bigger ones to a separate container or they'll cannibalize the babies on occassion. Move the box to a temperature controlled room but preferably far away from living spaces since they stink pretty bad, guest bedroom or similar unused space would be ideal. Probably takes a few attempts before you get it right and babies are able to survive into adulthood, so don't give up too early.
After setting some aside for the tourtiere, the finely ground pork is added to the pot. We dont brown it!
>>21577045>pate*pâté>Tourtiere*Tourtière
Next, everything else is added to the pot!>3 onions>lots of ground cloves>medium amount of nutmeg>small amount of: white pepper, sage, ginger>salt
>>21577183Whoops forgot pic and already moved to next step>cover it in milk, and stirnow i bring it to a simmer
>>21577194It needed more milk than that. now it simmers about 2 hours. Smells really good!
>killed another mixer the magic smoke got out. These are basically disposable, my third in the last 7 yearsthis is only a minor setback.
>spill groove on his cutting boarddo you bowl with the bumper guards, little girl?
>>21577230yeh makes sense when you stick your meat through a bread mixer.
>pate>no livergrim
>>21577200Gorton is finished simmering down and is set in a baking pan to cool. This will come down to room temp then go in the fridge overnight, i’ll portion it and have some for breakfast tomorrow. I used an immersion blender after about an hour of simmering to further break it down. I’m going out with some friends for dinner, but, will finish making the tourtiere when i’m back.
>>21577491narrowminded take
bump
>>21577045>no garlic>no reflectionOP confirmed wampire >>21577230That sucks, is it covered by warranty?
I’m back here’s my cat :3Going to jump in to making pie crust after i have some beers >>21577639The kitchenaid may actually be undead. After cooling off it seems to turn on, will try grinding the rest of the meat later. >>21577162Frog alert>>21577088thats landlord flat white>>21577091technically a probation officer. makes sure i stay away from the kiddies.
>>21577762*technically a probation officer. makes sure i stay away from the kiddies.typo, meant to write kidneyshes my cholesterol probation officer
>>21577045UhhhCrickets?Flies?
>>21577842Anything that can fit in their mouths really.
ok heres how you make piecrust>2 sticks butter, chopped and very cold>ice cold water>small amt of distilled white vinegar>3 cups of flourMakes 2 crusts
Moosh and smoosh the butter into the flour
Add about 7tbsp of water and about 1tbsp of vinegar. Mush and smoosh a little more until it comes together, add another tbsp of water if necessary
Cut it in half, form into disks, separate with plastic. In the fridge for an hour. Easy as pie.
The old girl aint dead yet!
As my old memere used to say, “trou du coul” which in english means, “dont push your luck”And so as the kitchenaid became hot to the touch i decided to leave about half of the beef coarsely ground. Its been mixed with the pork here. We are on a good course for tourtiering tonight lads.
>no butter pan fried frog legsFUCK YOU FRENCHY! YOUR WOMEN DONT SHAVE OR BATHE!
>>21577960and thats a bad thing?
>>21577928
Next step boil a potato (not pictured) and assemble your spice mix (pic rel)frogs use everyfuckingspiceThis is >mustard>allspice>ginger>white pepper >black pepper>cinnamon>shitload of nutmeg>shitload of cloves>sage>thyme
>>21578014**picrel!!
melt a very small amount of butter
simmer the spices in butter until fragrant
Add the onions, until soft
Add the celery and garlic, about 30s each, then add all at once>all the pork and beef>about 3c reserved potato water Let this go about 90 minutes. same idea as the gorton. cooking ground meat in liquid leaves it very tender. this is enough filling for like 4-6 pies
i went to bed and came back.roll out the dough with plenty of flour. Remember the best pie crusts are flaky and ugly. If its too stiff when you take it out of the fridge, you can beat it with your rolling pin to soften it up.
Press it into the pan. Dont worry about the ugly edges, we fix them later
>>21578950dont fix em too much, controlled ugliness is quite pretty
>>21578950I forgot to take a pic before i put it in. Also to vent it. Also the filling was too warm so the top crust disintegrated a little. Owell. It’ll still be great. Will post a slice once cooled
this is gorton!
I bought frozen calf liver for making a liver pate and now I can't find a recipe. Is that just not a thing, are liver pates always made from poultry liver? What would be a tasty mix of calf liver and minced meat, like 1 part liver 4 parts meat maybe?
>>21579059I would do, 45% liver, 45% ground beef, 10% pork fat. And slice the liver and soak it in milk for an hour before you do anything else with it. Good luck anon poast results
>>21579146could just use ground pork and omit the added fat, might bring out the calf flavor more (if youre into that)
>>21579146Thanks, nice thread btw
