Yep, exactly what I called it too. My wife still says I’m making bachelor chow whenever I do some low effort ground meat with finely chopped veggies and some seasonings.
Exactly what came to mind. It's funny how this show ended up being about 50% dated 2000s pop culture references and 50% extremely accurate social parody
Hit up your local restaurant supply if you can. $4.20/lb here currently in a 10lb tube and I usually hit a sale for under $4.00/lb for 80/20. A lot of those places don't require a membership, you just need the freezer space.
I use ground turkey instead. Its under 2 dollars a pound if you buy it frozen. Doesn’t do all the things ground beef does but you can still make spaghetti without going into debt.
I recently started to mix in granulated soy protein into ground beef whenever I'm making burger patties. It's way cheaper and granulated soy has a lots of vitamins. Makes it a better "alternative"
I imagine myself breaking out the cast iron getting it hot with some EVO. Throwing some tofu chopped into cubes and seasoning in a bowl, mixing it up, browning it on the cast iron. Then maybe throwing a can of beans 9n the cast iron because I like to make a mess.
Usually I'll follow this up with something fattier to reseason the skillet cuz tofu is so lean and EVO only does so much for the cast iron, in my experience.
Then wrapping it up in the lettuce leaf. Maybe Parmesan cheese or feta for mine.
This is something that is repeated a lot, but it is simply not true. No, you shouldn't use it for high heat cooking. However you can definitely sweat onions and do other low-mid temp cooking. If your oil doesn't smoke when it hits the pan, then you're fine. I cook with EVO every day.
Regular olive oil is good for cooking. EVOO goes bitter and should be used for finishing. Not saying you can’t, just saying it’s wasteful and worse-tasting than the alternative.
Agree to disagree. I cook with EVOO all the time, and it does not taste bitter to me (and I regular cook with avocado oil, so I have a comparison point). It's not "wasteful" if you buy a Costco sized bottle of their cheaper stuff. Yeah, don't use your artisinal EVOO to fry something up. Kirkland brand EVOO is perfectly fine for frying and finishing, dressings, etc.
We make a turkey meatloaf (and by we I mean my wife, this one is hers) that is fantastic, we haven't looked back. And we eat ground beef and red meat still, maybe once a week or every two, but the moistness of ground turkey just works so well in a meatloaf, because it doesn't dry it.
it loves cheap gender-based attacks and blaming individual choices for failures of our society at large.
instead of taking about stagnating wages and impossible education/healthcare costs, we just mock young people for being poor. and since young men are poorer than young women, subverting traditional breadwinner gender roles, they get mocked even harder.
on the radio yesterday NPR was mocking people for not going out and spending $50 on two drinks. telling gen z that pre-gaming, nips, etc were all 'cheating' at life, and they should just 'grow up' and fork over their money they don't have to overpriced bars and restaurants because they are 'killing the restaurant industry'.
it's absurd. personally I am doing quite well, I'm in a top 15% income bracket, but all around me society and my peers are constantly acting like anyone who isn't making a top 5% income is a failure of a human being, because if you aren't filthily rich you are clearly lazy and pathetic! I've even had people straight up tell me I shouldn't have been born because my parents were not rich and couldn't pay for my college and give me a downpayment on a house...
and i'm in my 40s. i can't imagine how awful it is to be like 25 and in a mountain of debt and being told by society/friends/family you're a pathetic loser for trying to climb your way out of it by eating cheap food.
It's just rice with ground meat, which is nothing new. That's cheap and easy to make in bulk and it freezes well. So someone decided to call it 'boy kibble' and it's become a viral thing as large numbers of men realize they are in fact capable of operating a stove to create something tasty without burning their house down. .
it is. people are too stupid to read instructions.
they also do stupid stuff like think they can 'make it go faster' if they turn up the oven to 500 when it calls for 350, and wonder why their whole house is now filled with smoke.
they also irrational cling to bad habits because it was what their mom did or something.
On one hand, you're right- someone who is motivated to learn can easily pick up cooking.
On the other hand, it's not just 'follow a recipe'. There's a lot of sub skills that someone who CAN cook can easily take for granted.
Let's say your recipe calls for one chopped onion. So the prospective cook goes to the grocery store... but there's lots of onions. There's white and yellow and sweet and there's little ones and big ones. Which one to get?
And then you have to chop it. Do you peel it first? How much to peel? Discard the ends or center or use them? What's the best way to chop it? How big of pieces do you want to end up with?
None of these are DIFFICULT things to find or learn. But 'follow a recipe' isn't just a one step operation for a newbie cook, there's a lot of other stuff that has to be learned along the way.
In that regard we do our kids (pretty much all of them) a disservice- our schools teach kids that learning is a boring and unpleasant activity that involves hard mental work with little practical reward and thus should be avoided when possible. And we grade their efforts- failures are punished as disgraces, not treated as opportunities to learn. So I don't entirely blame the dude who grows up out of that and doesn't feel super motivated to dive into something new.
I also blame schools for not teaching basic cooking and financial literacy to kids. I was given a semester or two of 'home economics', the only things I learned in that class were 1. the difference between a spatula and a pancake turner, and 2. that we'd be yelled at if we didn't dry the sink basin (even though it was about to get wet again). That curriculum needs a serious rethink.
Those steps can be learn the usual way: trial and error.
I've been cooking for years (at home) and I still learn new thing and screw the meal sometimes. But there is the fun part of cooking: the uncertainty of not knowing if this time will be great, meh or a horror.
Staying motivated here requires a positive mindset. It requires the person to say 'it's okay if this one isn't good, I will learn from it and the next one will be better, and I will keep improving until I am good'.
That mindset is often not present. For someone without that positive mindset, the process is grueling- each step, each burned or bad dish becomes an F on their report card that kills their GPA, not a fun experience that needs more experimentation.
There's so much more to it than motivation. If you mess up a meal, that's money down the drain, and most people (especially those who really should be cooking more often) lack the money to take this kind of risk too often. And when you mess up, how do you know what you did wrong? Was it because I chose the wrong onion? Did I cook it for too long? Not long enough? Did I measure something wrong? Did one of my ingredients go bad? Is it because I bought low quality ingredients? Is there a problem with the minerals dissolved in my tap water? There are way too many possibilities to realistically go through them all by trial and error.
If I were to teach someone how to cook, we'd start with something very basic with very few ingredients, then explore variations where you change one variable at a time to understand how it affects the end results. It wouldn't be through recipes.
And odds are that not knowing how to cook has increased the depth of ones poverty and risk aversion by the time they need to figure out that cooking is mandatory. The longer one waits to cook the more money it has cost them.
Ground beef has long been considered poor people food in the US. It's gotten too expensive to still feel that niche, but that is the niche it used to fill.
Rice and beans are the best. I'm pretty sure I can live off them exclusively if it weren't so filling and I didn't have to feed people who required variation.
didn't you know we're all poor losers who never grow up when we could just get jobs in finance and become Michelin star rated chefs if we 'made an effort'??
but when women do 'girl dinner' it's celebrating their independence or something...
The pelletizing process generates a lot of heat which can harm nutrition retention. A high quality pelletizer is cooled with liquid nitrogen to prevent that from being an issue.
The visible gears tell me that it's meant for grains, not powders. They moistened the powder but didn't use any kind of binder. It's quality enough for a lot of jobs like chicken or rabbit feed. But if you tried to use it on hops you'd destroy so many volatiles that they could only be used for bittering American style generic beers like Budweiser.
First of all, cut the ground beef with ground pork, and save a ton of money. 50/50, or maybe 2/3 Beef, and 1/3 Pork. They're a good combo.
Chili: Add beans (kidney, black, red, a combo), add a 50 cent spice packet from the dollar store, and a can of diced tomatoes. Add some water, and let it simmer.
Spaghetti Sauce: Add a jar of sauce from the store. Simmer for a while. Add other spices to taste. Or not.
Goulash: Add pasta (not spaghetti), and diced tomatoes, and some spices. Add a little liquid. Maybe sprinkle mozzarella cheese over the top. Bake it COVERED in the oven for a while. Take the top off near the end to let the cheese get brown, and the liquid to steam off.
Meatloaf: Take your raw beef/pork mixture, and mix it by hand with a bunch of herbs like chives, parsley, Italian herbs, garlic, salt pepper. Mix in Bread crumbs, or even torn up chunks of stale bread. Form it into one big loaf in a loaf pan, or get small individual sized loaf pans. You can even use muffin pans. Bake them at 350°F until they're done.
Use it to make burrito bowls, like at Chipotle. You know what you like, and you know how to make it, you've seen them do it a million times. You just have to learn to make rice.
Tacos: You know how to make tacos.
6 super easy, super cheap recipes to make ground beef way better. Experiment with them, add veggies, different spices, wine, Worcestershire sauce, BBQ sauce, etc. What's in the fridge?
You can even substitute ground turkey or ground chicken, or non-meat options. Make your buddies buy the ingredients, and you'll cook it, and cycle through these and a few variations and experiments. You get free food, and they get good food. Make them clean up, too.
And if you meet a good woman, she'll be super impressed that you can actually cook.
Ground pork is good for $4.49 in my area. 80/20 is $6.79. a 50/50 mix would cost costs by 16.5%.
But for me the real benefit would be the added depth of flavor from the pork.
80/20 is about $6.99 where I am, and I can pick up a 1 pound roll of ground pork at Aldi for around $3, so the difference is even more significant where I am.
Never heard of the term. Sounds like something trying to go viral like girl dinner (though the term could already be I just don't know). I do remember how I used to do this when I was younger. Pretty much any meat doesn't have to ground tossed in a pot with different hot sauces, cheese, green onions, cilantro if there's any, onions, eggs. That was pretty much the core. Then if there were anything like pickled jalapenos in a jar in the fridge. If there was some packaged guacamole in the fridge. Could also start with a can of chili or packaged chorizo rather than any basic unseasoned meat. Any lime, squeeze some in.
It'd end up looking like a greyish brown blob. Like refried beans. I don't do this as often anymore because it was insanely calorie dense and I don't exercise like I did when I was in school playing sports. Real easy to make this mashed meat bowl taste good. Times I would put in sour cream if that was in the fridge. There just leftover cranberry sauce there in the fridge, try it out
I think the bigger issue is people policing their own diets. We have some people addicted to convenience foods while others are so dedicated to an ideal that they are starving themselves and disguising an eating disorder as ethically or nutritionally superior.
Self policing is way more prevalent than the food police.
In this particular case we have people basically using the same idea of the billionaire wardrobe as nutrition advice. The same thing every day. No variation. Just shove the same thing in every day because cravings and nutrition blindspots don't matter. Just shove it into the food hole. Same stuff day after day. It's a form of self policing.
I don't know what a boy kibble is. I do make something with similar ingredients (though chicken, tofu, or seafood rather than ground beef), except I put it in a bowl rather than make it a pain in the ass to assemble and eat.
Heck at this point I know more couples where the guy does more cooking than the gal. It's mostly middle class (if 70k to 90k counts in lowish to median cost of living for middle class are accurate at this point). Guys are way more likely to cook in my anecdote. Women are doing "girl dinners* which are full carbs, snacks, junk food. They aren't necessarily gaining weight on "girl dinners" but they aren't getting basic amino acids either. I see guys taking up cooking to fill the balance of nutrients and taste now that I didn't really see growing up. Maybe things are changing, maybe I'm in a weird bubble.
I'm not a Zoomer, but I sometimes do that when my wife isn't hungry. Throw browned ground beef in the instant pot with for example, some black beans, kimchi, and Korean BBQ sauce. One minute on high and Bob's your uncle.
99 Comments
jordanlund@lemmy.world · 122 pts · 120d
When I was that age I called it "Bachelor Chow". LOL.
https://youtu.be/nowFI0WRpO0
b34k@lemmy.world · 6 pts · 119d
Yep, exactly what I called it too. My wife still says I’m making bachelor chow whenever I do some low effort ground meat with finely chopped veggies and some seasonings.
MysticKetchup@lemmy.world · 3 pts · 119d
Exactly what came to mind. It's funny how this show ended up being about 50% dated 2000s pop culture references and 50% extremely accurate social parody
njm1314@lemmy.world · 62 pts · 120d
Who can afford ground beef?
bdonvr@thelemmy.club · 15 pts · 120d
Honestly. SO wanted a dish with it. Picked up 2lbs it was $17
Yeah no thanks
CapuccinoCoretto@lemmy.world · 13 pts · 120d
Ground b
eefillionaire. It's surprisingly affordable, but for the best quality cuts, you have to work for it.loric@piefed.social · 6 pts · 120d
Hit up your local restaurant supply if you can. $4.20/lb here currently in a 10lb tube and I usually hit a sale for under $4.00/lb for 80/20. A lot of those places don't require a membership, you just need the freezer space.
FauxPseudo@lemmy.world · 6 pts · 120d
Beefmaxxers
Elting@piefed.social · 4 pts · 119d
I use ground turkey instead. Its under 2 dollars a pound if you buy it frozen. Doesn’t do all the things ground beef does but you can still make spaghetti without going into debt.
Kanda@reddthat.com · 3 pts · 119d
Why is the "we don't know what to do with these leftovers, so we shoved 'em in a grinder"-meat so expensive?
Fafa@lemmy.world · 3 pts · 119d
I recently started to mix in granulated soy protein into ground beef whenever I'm making burger patties. It's way cheaper and granulated soy has a lots of vitamins. Makes it a better "alternative"
MakingWork@lemmy.ca · 44 pts · 120d
Never heard of boy kibble.
Cooking is good for all genders.
caseyweederman@lemmy.ca · 9 pts · 120d
All genders can be boys, I'm not gonna stop them
kichae@wanderingadventure.party · 2 pts · 119d
makingwork@lemmy.ca What about Bachelor Chow?
MakingWork@lemmy.ca · 1 pts · 118d
I remember this, yes!
So it's real.
Tylerdurdon@lemmy.world · 38 pts · 120d
Less red meat. Take care of your cornhole.
Protoknuckles@lemmy.world · 24 pts · 120d
If it's seasoned, turkey meat can make a good substitute. But not for burgers and the like.
FrowingFostek@lemmy.world · 7 pts · 120d
I imagine myself breaking out the cast iron getting it hot with some EVO. Throwing some tofu chopped into cubes and seasoning in a bowl, mixing it up, browning it on the cast iron. Then maybe throwing a can of beans 9n the cast iron because I like to make a mess.
Usually I'll follow this up with something fattier to reseason the skillet cuz tofu is so lean and EVO only does so much for the cast iron, in my experience.
Then wrapping it up in the lettuce leaf. Maybe Parmesan cheese or feta for mine.
ChicoSuave@lemmy.world · 6 pts · 120d
EVO has a low smoke point that makes it less optimal for cooking. It's an excellent drizzle or dipping oil. Cooling, not so much.
KRAW@linux.community · 5 pts · 120d
This is something that is repeated a lot, but it is simply not true. No, you shouldn't use it for high heat cooking. However you can definitely sweat onions and do other low-mid temp cooking. If your oil doesn't smoke when it hits the pan, then you're fine. I cook with EVO every day.
WizardofFrobozz@lemmy.ca · 9 pts · 120d
Regular olive oil is good for cooking. EVOO goes bitter and should be used for finishing. Not saying you can’t, just saying it’s wasteful and worse-tasting than the alternative.
KRAW@linux.community · 2 pts · 118d
Agree to disagree. I cook with EVOO all the time, and it does not taste bitter to me (and I regular cook with avocado oil, so I have a comparison point). It's not "wasteful" if you buy a Costco sized bottle of their cheaper stuff. Yeah, don't use your artisinal EVOO to fry something up. Kirkland brand EVOO is perfectly fine for frying and finishing, dressings, etc.
FrowingFostek@lemmy.world · 1 pts · 120d
What would you recommend for this recipe using tofu?
eodur@piefed.social · 4 pts · 120d
Avocado oil? Thats my go to when frying stuff.
ChicoSuave@lemmy.world · 2 pts · 119d
I use avocado oil for tofu because I like the crispy, crunchy feel. Avo can go high heat without any bitterness.
bufalo1973@piefed.social · 3 pts · 119d
Use EVO for seasoning. For cooking I use sunflower oil (cheaper and has almost no taste)
BeMoreCareful@lemmy.world · 4 pts · 119d
But turkey meat is gross.
I'll eat beans and rice all day though lol
Dozzi92@lemmy.world · 1 pts · 119d
We make a turkey meatloaf (and by we I mean my wife, this one is hers) that is fantastic, we haven't looked back. And we eat ground beef and red meat still, maybe once a week or every two, but the moistness of ground turkey just works so well in a meatloaf, because it doesn't dry it.
sturmblast@lemmy.world · 26 pts · 119d
This whole conversation is dumb
TubularTittyFrog@lemmy.world · 30 pts · 119d
our society is dumb.
it loves cheap gender-based attacks and blaming individual choices for failures of our society at large.
instead of taking about stagnating wages and impossible education/healthcare costs, we just mock young people for being poor. and since young men are poorer than young women, subverting traditional breadwinner gender roles, they get mocked even harder.
on the radio yesterday NPR was mocking people for not going out and spending $50 on two drinks. telling gen z that pre-gaming, nips, etc were all 'cheating' at life, and they should just 'grow up' and fork over their money they don't have to overpriced bars and restaurants because they are 'killing the restaurant industry'.
it's absurd. personally I am doing quite well, I'm in a top 15% income bracket, but all around me society and my peers are constantly acting like anyone who isn't making a top 5% income is a failure of a human being, because if you aren't filthily rich you are clearly lazy and pathetic! I've even had people straight up tell me I shouldn't have been born because my parents were not rich and couldn't pay for my college and give me a downpayment on a house...
and i'm in my 40s. i can't imagine how awful it is to be like 25 and in a mountain of debt and being told by society/friends/family you're a pathetic loser for trying to climb your way out of it by eating cheap food.
sturmblast@lemmy.world · 3 pts · 119d
Well said, I share a similar view.
BarneyPiccolo@lemmy.today · 1 pts · 119d
One of the good ones.
super_user_do@feddit.it · 24 pts · 120d
I'm a gen z man and I don't know what the heck is this thing
SirEDCaLot@lemmy.today · 21 pts · 120d
It's just rice with ground meat, which is nothing new. That's cheap and easy to make in bulk and it freezes well. So someone decided to call it 'boy kibble' and it's become a viral thing as large numbers of men realize they are in fact capable of operating a stove to create something tasty without burning their house down. .
bufalo1973@piefed.social · 6 pts · 119d
As if cooking was so difficult... if you can follow a recipe.
TubularTittyFrog@lemmy.world · 7 pts · 119d
it is. people are too stupid to read instructions.
they also do stupid stuff like think they can 'make it go faster' if they turn up the oven to 500 when it calls for 350, and wonder why their whole house is now filled with smoke.
they also irrational cling to bad habits because it was what their mom did or something.
RebekahWSD@lemmy.world · 8 pts · 119d
Or they think why preheat the oven and then everything is sad.
bufalo1973@piefed.social · 1 pts · 119d
Hence "if you can follow a recipe".
SirEDCaLot@lemmy.today · 4 pts · 119d
There's two sides to that.
On one hand, you're right- someone who is motivated to learn can easily pick up cooking.
On the other hand, it's not just 'follow a recipe'. There's a lot of sub skills that someone who CAN cook can easily take for granted.
Let's say your recipe calls for one chopped onion. So the prospective cook goes to the grocery store... but there's lots of onions. There's white and yellow and sweet and there's little ones and big ones. Which one to get?
And then you have to chop it. Do you peel it first? How much to peel? Discard the ends or center or use them? What's the best way to chop it? How big of pieces do you want to end up with?
None of these are DIFFICULT things to find or learn. But 'follow a recipe' isn't just a one step operation for a newbie cook, there's a lot of other stuff that has to be learned along the way.
In that regard we do our kids (pretty much all of them) a disservice- our schools teach kids that learning is a boring and unpleasant activity that involves hard mental work with little practical reward and thus should be avoided when possible. And we grade their efforts- failures are punished as disgraces, not treated as opportunities to learn. So I don't entirely blame the dude who grows up out of that and doesn't feel super motivated to dive into something new.
I also blame schools for not teaching basic cooking and financial literacy to kids. I was given a semester or two of 'home economics', the only things I learned in that class were 1. the difference between a spatula and a pancake turner, and 2. that we'd be yelled at if we didn't dry the sink basin (even though it was about to get wet again). That curriculum needs a serious rethink.
bufalo1973@piefed.social · 3 pts · 119d
Those steps can be learn the usual way: trial and error.
I've been cooking for years (at home) and I still learn new thing and screw the meal sometimes. But there is the fun part of cooking: the uncertainty of not knowing if this time will be great, meh or a horror.
SirEDCaLot@lemmy.today · 4 pts · 119d
Staying motivated here requires a positive mindset. It requires the person to say 'it's okay if this one isn't good, I will learn from it and the next one will be better, and I will keep improving until I am good'.
That mindset is often not present. For someone without that positive mindset, the process is grueling- each step, each burned or bad dish becomes an F on their report card that kills their GPA, not a fun experience that needs more experimentation.
howrar@lemmy.ca · 3 pts · 118d
There's so much more to it than motivation. If you mess up a meal, that's money down the drain, and most people (especially those who really should be cooking more often) lack the money to take this kind of risk too often. And when you mess up, how do you know what you did wrong? Was it because I chose the wrong onion? Did I cook it for too long? Not long enough? Did I measure something wrong? Did one of my ingredients go bad? Is it because I bought low quality ingredients? Is there a problem with the minerals dissolved in my tap water? There are way too many possibilities to realistically go through them all by trial and error.
If I were to teach someone how to cook, we'd start with something very basic with very few ingredients, then explore variations where you change one variable at a time to understand how it affects the end results. It wouldn't be through recipes.
FauxPseudo@lemmy.world · 1 pts · 118d
And odds are that not knowing how to cook has increased the depth of ones poverty and risk aversion by the time they need to figure out that cooking is mandatory. The longer one waits to cook the more money it has cost them.
howrar@lemmy.ca · 3 pts · 119d
You have a strange idea of fun. I'm personally into the part where I get better at it each time.
bufalo1973@piefed.social · 2 pts · 118d
It's only strange if you don't like trying new things.
howrar@lemmy.ca · 2 pts · 118d
I like trying new things. I find it very strange.
FauxPseudo@lemmy.world · 1 pts · 118d
Type 3 fun is the best fun.
Etterra@discuss.online · 23 pts · 119d
Gentlemen, allow me to introduce you to an amazing new product.
BeMoreCareful@lemmy.world · 6 pts · 119d
Yeah, I'm eating stuffed bell peppers because I'm from the future: 1970.
Furbag@lemmy.world · 6 pts · 119d
I remember this shit being delicious when I was a kid, but a couple of years ago I bought a box on a whim to try it out and it was almost inedible.
Etterra@discuss.online · 3 pts · 118d
It's just noodles and spices lol
Neverbeaten@lemmy.world · 2 pts · 118d
And so much salt.
Etterra@discuss.online · 3 pts · 118d
MSG is the key to ultimate flavor.
weariedfae@sh.itjust.works · 3 pts · 119d
Mock me all you want Hamburger Helper slaps.
FatVegan@leminal.space · 1 pts · 119d
No thanks
SaneMartigan@lemmy.world · 23 pts · 120d
If you replace the mince with beans its regular poor person food.
Drusas@fedia.io · 12 pts · 120d
Ground beef has long been considered poor people food in the US. It's gotten too expensive to still feel that niche, but that is the niche it used to fill.
TheOakTree@lemmy.zip · 6 pts · 119d
Okay but hear me out:
What if you did mince... and beans! Possibly even assorted frozen vegetables. We're getting closer to good food!
FauxPseudo@lemmy.world · 6 pts · 120d
I was just thinking "I need to stock more stuff for variations on rice and beans to stretch since dollars." But now I know that it's because I'm poor.
SaneMartigan@lemmy.world · 2 pts · 119d
Oh, I'm all about the rice and beans.
howrar@lemmy.ca · 3 pts · 119d
Rice and beans are the best. I'm pretty sure I can live off them exclusively if it weren't so filling and I didn't have to feed people who required variation.
starlinguk@lemmy.world · 2 pts · 120d
Mince is cheaper than beans where I live (Germany).
bufalo1973@piefed.social · 3 pts · 119d
Dry beans or cooked?
GeneralDingus@lemmy.cafe · 14 pts · 120d
Weird that people are calling it "kibble". Just seems like an unnecessarily mean way to call it.
TubularTittyFrog@lemmy.world · 12 pts · 119d
being mean to men is the point.
didn't you know we're all poor losers who never grow up when we could just get jobs in finance and become Michelin star rated chefs if we 'made an effort'??
but when women do 'girl dinner' it's celebrating their independence or something...
glimse@lemmy.world · 5 pts · 119d
It's unnecessarily wrong lol
Kibble is dry
MagnificentSteiner@lemmy.zip · 11 pts · 119d
That's not kibble.
Here's some real Human Kibble™.
FauxPseudo@lemmy.world · 4 pts · 119d
The pelletizing process generates a lot of heat which can harm nutrition retention. A high quality pelletizer is cooled with liquid nitrogen to prevent that from being an issue.
Kolanaki@pawb.social · 1 pts · 119d
I guess the one Nile Red used in the linked video wasn't high quality. But I mean, the pellets it made looked crumbly as hell, too.
FauxPseudo@lemmy.world · 3 pts · 119d
The visible gears tell me that it's meant for grains, not powders. They moistened the powder but didn't use any kind of binder. It's quality enough for a lot of jobs like chicken or rabbit feed. But if you tried to use it on hops you'd destroy so many volatiles that they could only be used for bittering American style generic beers like Budweiser.
festus@lemmy.ca · 4 pts · 119d
I was looking to see if anyone would post this. This one made me seriously naseous when I watched it.
Kolanaki@pawb.social · 0 pts · 119d
It isn't claiming to be. It's saying these dishes are what you can make instead of "boy kibble."
Gladaed@feddit.org · 9 pts · 119d
We had that as children. Called it "Krümelmett" meaning crumbly Mince. With Indian spices. That was a great comfort food.
It's called Keema Matar, but without peas.
BarneyPiccolo@lemmy.today · 9 pts · 119d
First of all, cut the ground beef with ground pork, and save a ton of money. 50/50, or maybe 2/3 Beef, and 1/3 Pork. They're a good combo.
Chili: Add beans (kidney, black, red, a combo), add a 50 cent spice packet from the dollar store, and a can of diced tomatoes. Add some water, and let it simmer.
Spaghetti Sauce: Add a jar of sauce from the store. Simmer for a while. Add other spices to taste. Or not.
Goulash: Add pasta (not spaghetti), and diced tomatoes, and some spices. Add a little liquid. Maybe sprinkle mozzarella cheese over the top. Bake it COVERED in the oven for a while. Take the top off near the end to let the cheese get brown, and the liquid to steam off.
Meatloaf: Take your raw beef/pork mixture, and mix it by hand with a bunch of herbs like chives, parsley, Italian herbs, garlic, salt pepper. Mix in Bread crumbs, or even torn up chunks of stale bread. Form it into one big loaf in a loaf pan, or get small individual sized loaf pans. You can even use muffin pans. Bake them at 350°F until they're done.
Use it to make burrito bowls, like at Chipotle. You know what you like, and you know how to make it, you've seen them do it a million times. You just have to learn to make rice.
Tacos: You know how to make tacos.
6 super easy, super cheap recipes to make ground beef way better. Experiment with them, add veggies, different spices, wine, Worcestershire sauce, BBQ sauce, etc. What's in the fridge?
You can even substitute ground turkey or ground chicken, or non-meat options. Make your buddies buy the ingredients, and you'll cook it, and cycle through these and a few variations and experiments. You get free food, and they get good food. Make them clean up, too.
And if you meet a good woman, she'll be super impressed that you can actually cook.
FauxPseudo@lemmy.world · 4 pts · 119d
Ground pork is good for $4.49 in my area. 80/20 is $6.79. a 50/50 mix would cost costs by 16.5%. But for me the real benefit would be the added depth of flavor from the pork.
You bring a lot of good variations on this.
BarneyPiccolo@lemmy.today · 3 pts · 118d
80/20 is about $6.99 where I am, and I can pick up a 1 pound roll of ground pork at Aldi for around $3, so the difference is even more significant where I am.
FauxPseudo@lemmy.world · 1 pts · 118d
John pork is my go-to a lot of things and that the price is almost doubled has really hurt.
mister_flibble@sh.itjust.works · 2 pts · 118d
For tacos specifically, you can stretch it even further by mixing in a can of refried beans once the meat is cooked through
SnarkoPolo@lemmy.world · 1 pts · 118d
This is the Way.
Dozzi92@lemmy.world · 8 pts · 119d
What are we living on the Belt?
FauxPseudo@lemmy.world · 9 pts · 119d
Red kibble is the best.
mrgoosmoos@lemmy.ca · 1 pts · 119d
I believe the terminology used is "in" the belt
Dozzi92@lemmy.world · 1 pts · 119d
Yeah, I think I mixed it up with Long Island.
Stupendous@lemmy.world · 8 pts · 120d
Never heard of the term. Sounds like something trying to go viral like girl dinner (though the term could already be I just don't know). I do remember how I used to do this when I was younger. Pretty much any meat doesn't have to ground tossed in a pot with different hot sauces, cheese, green onions, cilantro if there's any, onions, eggs. That was pretty much the core. Then if there were anything like pickled jalapenos in a jar in the fridge. If there was some packaged guacamole in the fridge. Could also start with a can of chili or packaged chorizo rather than any basic unseasoned meat. Any lime, squeeze some in.
It'd end up looking like a greyish brown blob. Like refried beans. I don't do this as often anymore because it was insanely calorie dense and I don't exercise like I did when I was in school playing sports. Real easy to make this mashed meat bowl taste good. Times I would put in sour cream if that was in the fridge. There just leftover cranberry sauce there in the fridge, try it out
Godric@lemmy.world · 5 pts · 120d
Drusas@fedia.io · 1 pts · 120d
I've been hearing the term for years.
TurtleTourParty@midwest.social · 7 pts · 119d
Bachelor Chow...now with flavor!
ikidd@lemmy.dbzer0.com · 7 pts · 119d
Is that what we're gonna do today, Kitty? We're gonna fight?
Glytch@lemmy.world · 4 pts · 119d
Society would be improved greatly if people would stop policing the diets of others.
FauxPseudo@lemmy.world · 8 pts · 119d
I think the bigger issue is people policing their own diets. We have some people addicted to convenience foods while others are so dedicated to an ideal that they are starving themselves and disguising an eating disorder as ethically or nutritionally superior.
Self policing is way more prevalent than the food police.
In this particular case we have people basically using the same idea of the billionaire wardrobe as nutrition advice. The same thing every day. No variation. Just shove the same thing in every day because cravings and nutrition blindspots don't matter. Just shove it into the food hole. Same stuff day after day. It's a form of self policing.
Leviathan@lemmy.world · 1 pts · 118d
You could replace "policing diets" with "policing morals" and you kinda described the problem with religion too.
Dogiedog64@lemmy.world · 4 pts · 118d
It's because we're fucking BROKE, IOM MCCORKLE! WE'RE FUCKING POOR AND THIS IS ALL WE CAN AFFORD!!!
Iusedtobeanalien@lemmy.world · 4 pts · 120d
The delights of gruel, congee and seeds are up ahead
farmgineer@nord.pub · 4 pts · 120d
I don't know what a boy kibble is. I do make something with similar ingredients (though chicken, tofu, or seafood rather than ground beef), except I put it in a bowl rather than make it a pain in the ass to assemble and eat.
Baylahoo@sh.itjust.works · 2 pts · 119d
Heck at this point I know more couples where the guy does more cooking than the gal. It's mostly middle class (if 70k to 90k counts in lowish to median cost of living for middle class are accurate at this point). Guys are way more likely to cook in my anecdote. Women are doing "girl dinners* which are full carbs, snacks, junk food. They aren't necessarily gaining weight on "girl dinners" but they aren't getting basic amino acids either. I see guys taking up cooking to fill the balance of nutrients and taste now that I didn't really see growing up. Maybe things are changing, maybe I'm in a weird bubble.
LSNLDN@slrpnk.net · 2 pts · 120d
Larb
SnarkoPolo@lemmy.world · 2 pts · 118d
I'm not a Zoomer, but I sometimes do that when my wife isn't hungry. Throw browned ground beef in the instant pot with for example, some black beans, kimchi, and Korean BBQ sauce. One minute on high and Bob's your uncle.
Slovene85@sh.itjust.works · 1 pts · 120d
Youngins these days are so spoiled. They don't know the REAL struggles: https://m.youtube.com/watch?v=T3VmehJ6Vn0
/j
FauxPseudo@lemmy.world · 2 pts · 116d
Between Tasting History and Townsend I get the impression that all it used to be all ships biscuit all the time.