Mystery meat

16 years ago

My ice maker was frozen up...got a piece of ice crosswise and iced up....so after maybe 2 weeks I finally got someone here to fix it....which required emptying the freezer side of the side by side and the discovery of several single steaks, lots of chicken broth fodder and a package of cooked mystery meat....either beef or lamb.

so what should I do with it...I know when it thaw it it will be evident what it is...but what plans should I make?

What's good for either or?

Linda C

Sort by:Oldest

Comments (16)

Fori
16 years ago
Chili?
caliloo
16 years ago
Stew?
Related Discussions
What do you eat when no one is looking?
Q
Comments (108)
I have quite a few things: Crispy Chicken Skin- I think my family believes I buy skinless chickens and roast them, by the time it hits the table there is no skin left. Pretzles dipped in soft cream cheese Toasted Peanut Butter and Honey sandwiches. I put peanut butter and honey between 2 slices of bread then butter the other sides and throw it in a skillet to toast the bread and melt the peanut butter. OMG so good. Ramen noodles- I'm guilty Buckeyes- I make a big batch then hide some in the veggie crisper to get cold and grab one when no one is looking. Sue Bee canned Chicken and dumplings- I can only get them when I go down home so I will buy a few cans while I am there and eat them all by myself. Ham sandwiches with horseradish mayo and melted swiss cheese.
...See More
Nostalgia.....
Q
Comments (17)
Where I went to university (Rice, in Houston), we had residential colleges, like Harvard and Yale, and the freshmen were require to sign up to serve tables for dinner, generally on alternating weeks, depending on how many freshmen there were to go around. We had seated dinners with white tablecloths, and the waiter-freshmen would go to the food service kitchen with a huge tray to pick up the plates of food for the tables they were serving. Everyone was required to wear a tie for dinner, and on Sundays a coat and tie. If people at the table wanted seconds, the freshman server would go back to the kitchen to get them. At the end of the meal, we would clear the table, take orders for coffee or tea and come back with dessert and the coffees and teas required. I hated the food service food, and the meat they served helped me to decide to remain vegetarian at that time. The tea was terrible too, and so I would bring my own tea bags to dinner, which a few people thought was a tiny bit strange, but most thought it was a good idea, and it caught on. At dessert, I would have to ask for "hot water" instead of "tea" to make sure that my cup did not come back with a tea bag already in it. I used to have tea parties in my college room, and I would serve cake from one of the local delicatessens - usually Alfred's in The Village, which is no longer there. I had an electric kettle and a Bavarian porcelain tea pot and cups. I also had sterling silver sugar tongs, to use with sugar cubes. If any guest picked up sugar cubes with his fingers instead of with the tongs, he didn't get invited back. Fortunately Houston had good restaurants, and Alfred's was a good alternative to university food - plus it was walking distance. Also as a freshman during the first month, we were supposed to wear stupid beanies and vests (only Hanszen College required this, and I happened to be in Hanszen), and we also had to learn each upperclassman in our section (Hanszen had five sections) by name and greet him by name if we passed each in the quadrangle. If we failed to do this and were caught, we were then forced to do "shack runs", which meant that we had to go to all the rooms in our section and take orders (and money) for take out food from the local "Chicken Shack" restaurant on the other side of Main Street from the university. This part of freshman orientation had become voluntary by the time I was a freshman, and so I volunteered not to participate. Later in the year, I was elected to the freshman council and got some of the more (to me) humiliating traditions abolished, in order to bring Hanszen up to date with the other colleges - all of which had already abolished those traditions. I didn't oppose freshman orientation, but I did oppose the "Shack Runs". I also did not oppose having freshman wait tables, which of course lasting beyond freshman week. The worst tradition at Rice was the water balloon fights. I was lucky enough never to get hit, but I had some close calls. Also at Rice, despite a male/female ratio of about 3/2, there were no panty raids on the female colleges (housing was segregated back then, although visitor of both sexes were allowed in rooms). Instead, the female residents had jock raids on the male colleges, in an effort to get attention. All they got instead was a bombardment of water balloons. Lars
...See More
Julia Child's Scrapple Recipe
Q
Comments (7)
I'm a homemade scrapple lover, and I think the recipe sounds really good. I know I've posted before about making scrapple from the Thanksgiving turkey carcass and all the bits and pieces of leftover meat. I never cared for soup make from leftover turkey, so when a friend told my mom & I about making scrapple, we were sold. I realize my version is not authentic PA Dutch scrapple, but it's sure tasty. No mystery meats or organs, just turkey scraps. Lots of "jell" because of the long simmering of the carcass and saved bones. The biggest difference between what I do and Julia Child's recipe is that I don't add eggs and don't bake it. I bet the eggs and baking make it quite firm. I may have to try that some time. Ann, thanks for posting the recipe. I'm going to save it for the next time I have a turkey carcass to deal with. Or maybe just go ahead and use homemade, salt-free sausage. Scrapple is one of my husband's favorite breakfasts.
...See More
What's for dinner Sunday?
Q
Comments (21)
Patti, she has already found the cake recipe for me! I remember that it was a little tedious to make, but OH!!! So worth it! Here it is in case you would like it. APPLE CAKE WITH HOT CARAMEL RUM SAUCE Caramel Rum Sauce 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup heavy cream 1 stick butter 1/4 cup dark rum 2 sticks butter, softened 1 cup sugar 2 eggs, well beaten 1 1/2 tsp vanilla extract 1 1/2 cups flour 1 tsp cinnamon 1 tsp grated nutmeg 1 tsp baking soda 1/2 tsp salt 3 medium apples, peeled, cored & chopped 3/4 cup coarsely chopped pecans Make the sauce: combine the sugars & cream in the top part of a double boiler & cook over simmering water, stirring occasionally for 1 1/2 hours. Add the butter & cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten.) Remove from the heat, add the rum & beat until smooth. Make the cake: Preheat oven to 350. Grease a 10" pie plate or 9" square baking pan. Cream the butter & sugar together until light & fluffy; beat in the eggs & vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda & salt: blend into the butter mixture. Stir in the apples & pecans. Spoon the batter evenly into the prepared pan & bake about 45 minutes or until golden brown. Serve w/the warm sauce. [This message originated at GardenWeb] Jasdip, the chicken sounds great and easy. I have done a similar incision in steak and inserted basil/garlic/butter and wrapped in prosciutto. I'm trying to make the switch to more chicken and less beef, but I was raised in Ohio. It definitely sounds great.
...See More
lindac
Original Author
16 years ago
Well....yeah...sure....or slice it and heat in BBQ for sandwiches...but I meant something nifty and different.
beanthere_dunthat
16 years ago
Maybe something with lemon, cumin, garlic, smoked paprika and maybe a bed of kale or spinzch or potatoes underneath?
riverrat1
16 years ago
After it thaws a little, pound it out (great for frustration) and cook a chicken fried steak. I've done that with mystery meat and it was really good.

Chicken fried steak recipe with cream gravy. Scroll down to see more fried steak recipes.
Ingredients:
Â2/3 cup flour
Â1 teaspoon salt
Âfreshly ground pepper
Â2 pounds top round steak, about 1/2" thick, tenderized
Â2 eggs
Â2 tablespoons cream
Â1/2 cup vegetable oil
***I use rregular bread crumbs***Â2 cups saltine cracker crumbs, finely crushed
Â1 onion, sliced
Â1/2 cup heavy cream or whipping cream
Â1 3/4 cups chicken broth
Âa few dashes Worcestershire sauce, optional
Âa dash or a few hot sauce, optional
Preparation:
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sautÃ© until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings
lindac
Original Author
16 years ago
But it's already been cooked...it's a leftover hunk of roast....boneless, about 3/4 pound.
I think lots of mushrooms, garlic and onions and peppers and a bottle of red wine will make it something...don't know what...but "something" LOL
riverrat1
16 years ago
Ahh, "cooked".
lakeguy35
16 years ago
A french dip/steak sandwich type of thing. Shrooms, onions, peppers, cheese and run it under the broiler to get it melty and hot....or maybe some hash with fried eggs. I'm eating chex mix right now trying to figure out what's for WFD...lol!

David
foodonastump
16 years ago
Got any puff pastry on hand? If so, maybe cut it into chunks and make Wellington-type finger food. Pour that bottle of red into a glass instead. Order an on-demand movie and have yourself a simple, relaxing evening.
lindac
Original Author
16 years ago
Well....the doomsday sayers on the weather are talking about a major MAJOR storm bearing down on us...did I say major MAJOR!!?? Storm?
So I went to the store amid all the hurry scurry and carts full of bread and milk....and thought Buy! Buy! Buy?!..
Then I thought what do I need? TP..check....milk...check...bread...got flour and yeast...meat? got a freezer full...got carrots and all sorts of stuff to do holiday baking while I am snowed in....so I bought 2 pounds of brown sugar....and mushrooms and peppers!...
I'll make a stir fry tonight with some approaching terminal freezer burn shrimp I found....if they are too bad....well lucky Chabby! And do mystery meat tomorrow....
Got Scotch in my glass....and red doesn't go with freezer burned shrimp....but I have some cheap white that'll do.
Anyone else like Herding Cats sauvignon blanc?
beanthere_dunthat
16 years ago
Never heard of it, but the name made me LOL!.

Our weather reports are changing faster than I can read them. First we were to have another five inches of snow and more later in the week. Now it's "tapering" with temps down to zero and clearing, them "maybe" more snow later. I'm just hoping it doesn't all turn into one big sheet of ice. Snow = Nice. Ice = Bad.
lindac
Original Author
16 years ago
Bean....supposedly it's you guys out there who are stirring up this big bad storm....
I say....cut that out!!
Herding Cats...South African,,,Cheetah on the label. Good wine for the money....which means, I guess that it's about 3 times better than 2 Buck Chuck...LOL!
And pretty good with freezer burned shrimp.
loagiehoagie
16 years ago
Linda, you know what you are gonna do with it....you just wanted a reason to post something on the forum...am I right or am I right? You know I'm right. Good luck with that 'storm'! We have some snow forecast soon....not looking forward to it at all.

Duane
doucanoe
16 years ago
I'll keep an eye out for that brand of wine, Linda. I'm always willing to try a new one!

I think you are going to get slammed harder than we are, but it's supposed to snow for the next two to three days here. We'll see....

I was going to suggest maybe something like a Philly Cheesesteak sammich with your mystery meat. But now I see you have switched it up a bit and having shrimp!

Linda
lindac
Original Author
16 years ago
You're close to right duane.....what is most likely to happen is I will save it....open the freezer....say nooooo, not tonight.. get out a steak or chicken or whatever....and eventually toss it and never really know what kind of meat it was..or is...if it mooed or baaaed.
beanthere_dunthat
16 years ago
I'll keep an eye out for it, Linda. Now that everyone else has discovered Chilean wines and driven the price up, I'm looking for a new "hidden" country to try from.

I'll see what I can do about redirecting that storm. Looks like we're through with it, and my friend in NC wants me to send it to her. :D

Mystery meat

Comments (16)

Fori

caliloo

Related Discussions

lindac
Original Author

beanthere_dunthat

riverrat1

lindac
Original Author

riverrat1

lakeguy35

foodonastump

lindac
Original Author

beanthere_dunthat

lindac
Original Author

loagiehoagie

doucanoe

lindac
Original Author

beanthere_dunthat

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Mystery meat

Comments (16)

Related Discussions

lindacOriginal Author

lindacOriginal Author

lindacOriginal Author

lindacOriginal Author

lindacOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

lindac
Original Author

lindac
Original Author

lindac
Original Author

lindac
Original Author

lindac
Original Author