Looking for suggestions on products and uses for various ground meats
Apr 29, 2020, 9:16 pm
#16
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 26,543
May 9, 2020, 2:23 am
#17
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 18,404
This recipe is a kitchen staple for us:
https://justbento.com/handbook/johbi...ic-meat-soboro
We’re semi refugees at the moment (long, tedious story) and spend parts of the week without access to our actual kitchen. A container of soboro (as well as a few sourdough loaves) is one of the few things I make at home and bring with us. At home you can tip some on rice with kimchi, other vegetables and and egg and enjoy a quick easy meal. In this hotel-type apartment, some soboro and sliced chillies and spring onions/scallion in instant ramen transforms it. Soboro is also good placed on a slice of toast (or stuffed in a jacket potato) and grilled under cheese (you can add some kimchi too). Or warm it up a little by throwing it in with mushroom slices as they brown and add it to a salad.
A pork soboro will generally taste better at room temperature than a beef soboro.
That soboro recipe can be easily adapted - less oyster sauce and a bit of toban djan and hoisin sauce included, or spruce it up with Korean pepper paste or Japanese curry roux or Indian spices.
https://justbento.com/handbook/johbi...ic-meat-soboro
We’re semi refugees at the moment (long, tedious story) and spend parts of the week without access to our actual kitchen. A container of soboro (as well as a few sourdough loaves) is one of the few things I make at home and bring with us. At home you can tip some on rice with kimchi, other vegetables and and egg and enjoy a quick easy meal. In this hotel-type apartment, some soboro and sliced chillies and spring onions/scallion in instant ramen transforms it. Soboro is also good placed on a slice of toast (or stuffed in a jacket potato) and grilled under cheese (you can add some kimchi too). Or warm it up a little by throwing it in with mushroom slices as they brown and add it to a salad.
A pork soboro will generally taste better at room temperature than a beef soboro.
That soboro recipe can be easily adapted - less oyster sauce and a bit of toban djan and hoisin sauce included, or spruce it up with Korean pepper paste or Japanese curry roux or Indian spices.
May 9, 2020, 10:47 am
#18
Join Date: Apr 2003
Location: MSY
Programs: BA GfL
Posts: 5,929
There is a Laotian/Thai salad called larb (or laab) gai that uses ground chicken. Some fresh mint, thin-sliced lemongrass, chilis, fish sauce, lime juice, and a bit of palm sugar mixed with cooked ground chicken. Serve it over some butter lettuce. Super fresh and healthy.
When I come across ground lamb I buy it and make Adana kebabs (Turkish).
When I come across ground lamb I buy it and make Adana kebabs (Turkish).
May 16, 2020, 10:52 am
#19
Join Date: Jul 2014
Location: UK - Hampshire & London
Programs: Mucci de Guardian des Celliers des Grands Crus 1e Classé, plus BAEC.
Posts: 2,734
There is a Laotian/Thai salad called larb (or laab) gai that uses ground chicken. Some fresh mint, thin-sliced lemongrass, chilis, fish sauce, lime juice, and a bit of palm sugar mixed with cooked ground chicken. Serve it over some butter lettuce. Super fresh and healthy.
When I come across ground lamb I buy it and make Adana kebabs (Turkish).
When I come across ground lamb I buy it and make Adana kebabs (Turkish).