.
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As it turns out, getting the shower, dressed, and to town, really did me a job. Still, glad I got in. I am set for a goodly while, mostly.
Thirty pounds of ground pork butt, in two pound packages. Two of those out, ready to be turned into sausage, and maybe right on into patties. As well, one package of knuckle meat, which turns out was the secondary roast I had selected. I didn' realize top sirloin was knuckle meat. Only... I did? Yes, but I never put the two together. I knew where it was from, but didn't think of it terms of being on the knuckle of the knee. Even though I knew it came from there? :p
So, tonight, I will make about a half a pound of that into beef tartar. The woman helping me also suggested that the round roast is good for that, perhaps better because it doesn't have seems, and sinue? Some such. Which, is good to know.
There was a bit of a mistake. I had been sure to ask about the price, and been told $4.49 a pound. I am sure of it. But, when I got there, the knuckle... top sirloin... was $6.99 a pound? I... just couldn't do that. I felt ashamed, but my budget... couldn't do nearly double.
But, first, I had thought I was ordering roasts, but had been about to receive steaks. Far too chewy for steaks, and already too thin to make thinner. No good way to cut it, that I could see.
I... was really embarassed. I was about to just put those three roasts back, after they had been replaced instead of the steaks. I wasn't going to cry, but my face either went pale or red, or maybe both. If my expression conveyed embarrassment, not anger. It happens.
They made it all good. Got me the roasts, priced them what I had been quoted. I promise, that is what I was told. Though... mistakes happen. I was quite grateful. And... now... can have both roasts for thin cut, and one for tartar tonight. I have lemon, lime, jalapeno, capers, gherkins, and a few other things should I choose. Probably just going with lemon, a bit of jalapeno, capers, and of course extra virgin olive oil. Mouth is watering.
After that, I would like to get the sausage put together. Just all, tonight, probably simple italian spice blend, salt, pepper, and fennel seed. Nothing fancy. Two pounds of that. I may fry one small patty, after blending the rest, to do a taste check. Getting just the right amound of salt and pepper is a trick. Best to approach from too little than too much, of course.
I don't always like me. But when I am working with food? I... like me. Curious, inquisitive, constructive, creative... I used to only enjoy cooking, and else, because I liked eating and my options were thin. Now? Now I truly enjoy the processes, start to stop, when I am able.
Yes, I bought regular baquettes. I didn't have time to get the keto flours together, let alone make keto bread yet. And, I... knew I am pushing it. So... yes... I'll make fresh garlic butter, slather that on, and get those going. Then begin in on the meat part. It should be much quicker to dice the meat than to roast the bread.
Oh, I did get some ingredients for salsa and/or guacamole. I won't make that today. Perhaps tomorrow afternoon. But I did run a couple of large doses of rock salt through to pulverization, in order to ready the molcajete seasoned, or such. Either that or rice... I just think rock salt would be better for a flavor imparting standpoint.
So... it might not be rocket science, but engineering can be backbreaking work! Still, I don't mind. Now to get some food, then on to bed. I won't set up dishes, can't get to them before morning. And, if I am to have a chance to make it to church, and get a shower first, I will need to have that open. I can only do just so much.
But the next week is coming. I... can finish the dishes, sweep the bathroom and hall to it, then mop. Hit the kitchen table. Clear the kitchen floor and probably at least sweep that. Then, perhaps, mop. I am hoping to get caught up, and again ahead by a goodly shot, this coming week. While learning how to grill on the flattop. Well, and set up flours, for various keto breads.
Yes, I was able to find affordable xanthan gum, and picked up guar gum to try with things. Though I think that is more of a cold recipe thickener? Perhaps they are partially interchangeable? I'll... figure it out. Just seemed like not a bad thing else to purchase. I know both are used in keto recipes.
Ugh... So tired though. Another dose of painkiller? Maybe. Later, or even goodnight. If... only to myself? Who knows.
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I got busy, then forgot to post. I... guess I'll post and late post.
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Done? Well, almost. I got the guacamole finished. The set about making the beef tartar. The guacamole was the simple, straightforward version, in the molcajete. Oh, I... did buy corn chips too.
For the beef tartar, I only did a few things different. Different from the directions I had, and different from each other. In both I added nearly invisibly finely sliced yellow onion. I like the strength. Just a quarter of an onion between both dishes. In the other, I added diced jalapeno. I think I like the jalapeno better. But both would work on any given day.
I rolled that roast up, and put it in the freezer. It will be much easier to cut next time. Still, I did fairly well. I was happy with the size, chew, and flavor. As for the baquettes, those were only so so. Crisp enough. Perhaps too much garlic? I minced it, in the butter, with the stick blender. Maybe too much garlic? Maybe. Still, it wasn't horrible, just a bit... much maybe?
Down it went, smoothly and well. Next time I will add artichoke hearts, but leave all else the same... definitely including about half a jalapeno. Maybe without bread, or with keto bread by then. Very pleasant. Do you have any idea how much that stuff costs, out on the town... assuming you can find it? It was a small fortune, last time I had it. And I definitely didn't get as much. Wonderful. Now for some guacamole and chips.
Exhausted. It's about time to try to get to sleep. Well, after some of the guacamole. Yeah. It's been a good day. Later.