Meatbread - Revision history

imported>Administrator: 68 revisions imported

2023-06-22T03:15:49Z

68 revisions imported

← Older revision	Revision as of 03:15, 22 June 2023
(No difference)

imported>Administrator: 1 revision imported

2023-06-19T02:40:44Z

1 revision imported

← Older revision	Revision as of 02:40, 19 June 2023
(No difference)

2605:BA00:6208:2AB4:619A:5CE1:2514:A4B9: Recipe for bachelor level broke "chefs" who wanna try to cook something even with the risk of disaster.

2023-06-07T06:19:53Z

Recipe for bachelor level broke "chefs" who wanna try to cook something even with the risk of disaster.

← Older revision		Revision as of 06:19, 7 June 2023
Line 24:		Line 24:
	8. Profit		8. Profit

			== Using Meatflour to make literal Meatbread==

			1- Get dried meat it can be pork rinds, bacon bits or jerky all work just make sure its dry.

			2- Shred it to bits in a blender or if you are flat broke simply smash it into dust in a mortar.

			3- Add to flour mix with yeast add eggs & milk to hydrate, you can use water if you are lazy.

			4- Dump dough into tray then bake you will either have meatbread or a burnt greasy disaster.

	==Alternative, Much More Technical Procedure==		==Alternative, Much More Technical Procedure==

2605:BA00:6208:2AB4:619A:5CE1:2514:A4B9: You can try to make literal meatbread with meat dust flour but using an additive like cornbread is recommended.

2023-06-07T06:04:10Z

You can try to make literal meatbread with meat dust flour but using an additive like cornbread is recommended.

← Older revision		Revision as of 06:04, 7 June 2023
Line 202:		Line 202:
	'''How to cook it:'''		'''How to cook it:'''
	* Cook your meat. Cook it to brown, cook it to slightly pink, pass it through a warm room, whatever.		* Cook your meat. Cook it to brown, cook it to slightly pink, pass it through a warm room, whatever.
			* Alternatively buy a bunch of extremely dry pork rinds/bacon bits shred them in a blender to make flour.
	* Mix your cornbread batter. Use a larger bowl than you think is necessary.		* Mix your cornbread batter. Use a larger bowl than you think is necessary.
	* Drain your meat and add it into your cornbread batter.		* Drain your meat and add it into your cornbread batter.

2604:2D80:4D01:BB00:B5B2:68AC:AEC7:D140 at 01:24, 31 March 2022

2022-03-31T01:24:56Z

← Older revision		Revision as of 01:24, 31 March 2022
Line 4:		Line 4:
	'''Meatbread''' is bread with meat. Or meat with bread. Either way, it is regarded as the [[Ork]]iest of all possible meals a fa/tg/uy could consume (<s>when did Orks learn to cultivate and process wheat for baking?</s> They make grots do it for them) and has become somewhat popular as a snack for gaming groups who prefer something a little beefier than cheetos at their tabletop sessions.		'''Meatbread''' is bread with meat. Or meat with bread. Either way, it is regarded as the [[Ork]]iest of all possible meals a fa/tg/uy could consume (<s>when did Orks learn to cultivate and process wheat for baking?</s> They make grots do it for them) and has become somewhat popular as a snack for gaming groups who prefer something a little beefier than cheetos at their tabletop sessions.

	Actually, meatbread is a part of traditional Eastern European cuisine, known in Russia as kulebyaka.		Actually, meatbread is a part of traditional Eastern European cuisine, known in Russia as kulebyaka. Nebraskans know it as the runza, an iconic dish served at drive-throughs and gas stations throughout the state.

	==The Quick-n-Dirty Procedure of Creating Meatbread==		==The Quick-n-Dirty Procedure of Creating Meatbread==

1d4chan>H0us3M0us3: /* Alternative, Semi-Professional method */

2021-01-17T18:18:04Z

Alternative, Semi-Professional method

← Older revision		Revision as of 18:18, 17 January 2021
Line 138:		Line 138:
	Bread:		Bread:
	*3.5 cups bread flour (or all purpose, or wheat, or a mixture, whatever.)		*3.5 cups bread flour (or all purpose, or wheat, or a mixture, whatever.)
	*1 Cup warm water		*1 3/4 Cup warm water
	*2 tsp (one packet) yeast		*2 tsp (one packet) yeast
	*2 tsp sugar		*2 tsp sugar

24.126.72.25: included my own recipe.

2020-04-16T14:03:06Z

included my own recipe.

← Older revision		Revision as of 14:03, 16 April 2020
Line 220:		Line 220:
	# Experiment with meats. Lamb, liver/hearts/lungs/kidneys, fat tail, e t.c. It's not everybody's piece of cake but most of it at least worth a try.		# Experiment with meats. Lamb, liver/hearts/lungs/kidneys, fat tail, e t.c. It's not everybody's piece of cake but most of it at least worth a try.

			==An Entry from someone who likes to cook==

			Something between a recipe and a guide, for those who are lazy and have no time for detail, but at the same time meticulous and careful about themselves. Somewhere between a Кулибяка and a Wellington, this is for people who want to go the distance in detail and taste, but also something of a balanced "meal" (if you could even call it that)

			The example below will attempt to be "more health" than the rest of the entries, but I doubt my capabilities.

			'''you will need:'''
			* meat, preferably in one-piece, trimmed appropriately to size. For this example, we will use 2x lamb tenderloin
			* dough, 1-2 sheets of pastry dough is optimal. store-bought is fine, but you will need to roll it out to the appropriate thickness and dimensions
			* duxelle/soft paste, used to prevent the meat from drying out, adding flavor, and also a layer to insulate meat juices.
			** for this example, we will use a variation of the traditional mushroom duxelle with more garlic, rosemary, and cumin to inform the lamb.
			* outer wrap. Whether paper-thin Proscuitto, savory crepes, or otherwise, this is used to trap the juices of the meat and if necessary, duxelle
			** for this example, we will use a savory vegetable crepe, replacing half of the liquid ingredients with a 4:1 mixture of spinach and mint juice.
			* optional add-ins. Whether it is saffron-rice or mashed egg whites and yolks, or even some leftovers from last time, this is used for more body with the dish.
			** for this example, we will use a puree of roasted parsnips and confit-garlic (around 10 cloves, confit meaning boiled in butter).

			Now for the assembly (note, the first few steps can be prepared early, and fridged)
			# heavily salt, pepper, and quickly sear the lamb tenderloins. rest or fridge until cool.
			# make duxelle, either with the help of a food processor, or with a knife, your hands, and force-of-will. fridge until room temperature
			# make add-ins, and crepes. rest in fridge.
			# roll out pastry dough in a single sheet, enough to overlap when folded including ingredients
			# spread crepes out in the center
			# in the middle, spread duxelle
			# on either side of the center, lay down the meat, which has been previously brushed down with mustard
			# in the middle, acting as a glue, pipe the garlic-parsnip puree
			# spread the rest of the duxelle on top, as well as on the sides.
			# spread crepes on top, making sure to overlap with crepes on the bottom.
			# using generous amounts of egg-wash, brush and glue the crepes together.
			# using generous amounts of egg-wash, wrap the pastry, first lengthwise, then folding in the two ends on top
			# flip/roll onto a baking sheet
			# brush down with your choice of egg-wash, melted butter, or egg-yolk
			# put into 425 degree oven for 20-35 minutes, depending on size and desired doneness. For extra precision, use a probe thermometer to test for 160 internal. (I like my lamb medium-rare)
			# take out and rest for 15 minutes
			# cut and serve.

	==See Also==		==See Also==

96.36.51.82: /* Alternative, Semi-Professional method */ Edited the steps for gravy because that ain’t how you use a roux and it would have resulted in under-flavored floury tasting garbage.

2019-12-28T12:36:39Z

Alternative, Semi-Professional method: Edited the steps for gravy because that ain’t how you use a roux and it would have resulted in under-flavored floury tasting garbage.

← Older revision		Revision as of 12:36, 28 December 2019
Line 175:		Line 175:
	Place the 3 tablespoons of grease in a small pot, and heat it up. Gradually add the flour, using a whisk to constantly stir the mixture until it is a paste-like consistency. Add more flour if needed to get this consistency.		Place the 3 tablespoons of grease in a small pot, and heat it up. Gradually add the flour, using a whisk to constantly stir the mixture until it is a paste-like consistency. Add more flour if needed to get this consistency.
	Allow the roux you made to brown while you prepare the bullion cubes to make a strong beef broth, stir the roux occasionally.		Allow the roux you made to brown while you prepare the bullion cubes to make a strong beef broth, stir the roux occasionally.
	When the roux has reached a lightly browned color, gradually add the broth until a ~~desired consistency of gravy is reached~~. Add salt, pepper, and spices to taste.		When the roux has reached a lightly browned color, gradually add the broth and let simmer until the gravy evenly costs the back of a spoon. Add salt, pepper, and spices to taste.
	Set aside to cool while the bread rises.		Set aside to cool while the bread rises.

108.4.228.30: Lean meat is for gymbros

2019-10-19T17:37:14Z

Lean meat is for gymbros

← Older revision		Revision as of 17:37, 19 October 2019
Line 29:		Line 29:
	Recipe:		Recipe:
	*1 pkg frozen bread dough (3 per pack)		*1 pkg frozen bread dough (3 per pack)
	*1 lb ~~extra lean~~ ground beef		*1 lb ground beef
	*1 roll sausage (hot or mild)		*1 roll sausage (hot or mild)
	*One 16 oz pkg. smoked sausage (hot or mild)		*One 16 oz pkg. smoked sausage (hot or mild)

1d4chan>Skadooshbag: /* Bite Sized Meatbreads */ got it backwards

2018-10-14T04:20:41Z

Bite Sized Meatbreads: got it backwards

← Older revision		Revision as of 04:20, 14 October 2018
Line 125:		Line 125:
	*One pound regular Jimmy Dean's sausage		*One pound regular Jimmy Dean's sausage
	*2 to 4 cups shredded cheddar cheese		*2 to 4 cups shredded cheddar cheese
	*2 cups Bisquick (which is to say, 1 2/3 cup raw bisquick powder mixed with 1/3 cup of milk)		*2 cups Bisquick (which is to say, 1 1/3 cup raw bisquick powder mixed with 2/3 cup of milk)
	(If you short anything, short the cheese as it doesn't always like to mix in. For a more white-trash version, substitute one small jar of Cheez Whiz.)		(If you short anything, short the cheese as it doesn't always like to mix in. For a more white-trash version, substitute one small jar of Cheez Whiz.)
	Submitter's note The last time we made these, we used a full 4 cups of cheese and they came out pretty awesome. So more cheese is not bad, provided you like cheese. Your tastes/crowd may vary.		Submitter's note The last time we made these, we used a full 4 cups of cheese and they came out pretty awesome. So more cheese is not bad, provided you like cheese. Your tastes/crowd may vary.