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39 minutes ago, BilletHead said:

                 You are so welcome. Actually, we think you are still newlyweds 😁

Ha! Yep, relatively speaking. 😀

John

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1 hour ago, ness said:

Ha! Yep, relatively speaking. 😀

We are looking forward to 52 in August, provided she does not throw me out first.

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On 7/12/2015 at 9:19 AM, Old plug said:

I was wondering if any of you chefs had a big green egg or pellet BBQ

I bought one in 2018. I would not go back.

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On 6/7/2024 at 8:07 PM, ness said:

My first exposure to loose meat sandwiches was a Nu-Way. They had a restaurant in KCK. They’re long gone here but they are alive and well in Wichita. I stop in when I’m there.

We had Maid-Rites in Iowa last week. They’ve never been as good as Nu-Way in my opinion. 

But…we make loose meat here occasionally and like them better than both.

A pound of lean ground beef (97/3) crumbled fine and cooked to just not pink. Add a couple cups of water and a teaspoon of beef base and cook until dry and crumbly, about 30 minutes. 
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A good bun, lightly toasted, with ketchup and yellow mustard. Simple. We like ‘em. 

Gore-may stuff here!!
 

Years ago I was in Iowa duck hunting and had a Maid-Rite loose meat sandwich. Been calling them Maid-Wrong ever since.

Like anything I'm sure it depends on how you do it. But I'll take a sloppy joe. 

“To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold

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1 hour ago, Ryan Miloshewski said:

Like anything I'm sure it depends on how you do it. 

Loose meat sandwiches are mostly about the additions, in my opinion. The missus wants cheese, pickles and mustard. I'm a mustard and ketchup guy. 

 

John

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On 6/9/2024 at 1:14 PM, rps said:

The pasta is so even in thickness. You used a roller? I do.

I have done her bolognese. You correct, it is easy but lengthy. And wonderful.

On 6/9/2024 at 1:20 PM, ness said:

Yes, used the Kitchen Aid mixer attachment. 

We use an Atlas hand crank roller. I agree that handmade pasta is great, but can be a bit of time to make and to clean up after. So we leave it for special occassions. Maybe if I made it every day I would be more proficient and take less time to make a batch or three.

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Skirt steak with roasted potatoes and pan roasted cabbage. Tomato balsamic salad.

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