Mild Bill

For people that like well done meat, I grill up some quality skirt steaks... Juicy on the inside and crispy crusty smokey on the outside... Let it rest and save the juices... (dip crusty bread). Super flavorful and juicy for welldone...

I made one solid effort a few years ago... I'll do it again, I want to get a recipe perfected that I've had in my cabeza... Adding fat to the grind is the hassle I ran into... The meat went thru the grinder no prob, but the more elastic, stretchy fat and fatlike tissue kinda bunched up at the disc... Unscrew and pull away clog... Unscrew and pull away clog... My sausages were tasty but tooooo lean... I threw them away (three years ago) and my wife's still is mad at me... She liked them... It was rash and inconsiderate of me but I didn't wanna sign my name to that first failed effort... I bought a whole pork "picnic" and used it all, but it wasn't enough fat... I guess... My question is... do you buy fat separately to add to the mix? If so, wha? Here's a pic of my effort... It LOOKS like there's enough fat there, but it didn't taste like it...

I'll take this opportunity to post a big "ditto" to this post... I loved the Frug... And I hoped that I'd come here and find the type of posts that are in this thread... Salud! Tomorrow, I just told my wife, I was going to do a tribute meal dedicated to Ol' Frugee... I'm gonna do one of his favorites... He loved a good tripe dish, and I think he would have enjoyed my Menudo recipe... Love ya Jeff, thank you, and I bid you peace! BTW, this story from the Fox web site says Heart problem... http://www.foxnews.com/story/0,2933,125243,00.html 'Frugal Gourmet' Host Jeff Smith Dies Friday, July 09, 2004 SEATTLE — Jeff Smith (search), a white-bearded minister who became public television's popular "Frugal Gourmet" (search) before a sex scandal ruined his career, has died, his business manager said Friday. He was 65. Smith died in his sleep Wednesday, Jim Paddleford said. He had long suffered from heart disease and had a valve replaced in 1981.

I just can't imagine cooking sweetbreads in any other way than the Argentineans do it... Soak overnight in lemon juice, black pepper and sliced onions... Peel off some membrane and extra fat... Toss over the coals till reduced, brown, crispy on the outside and creamy on the inside... Squeeze lemons at the table... Mollejas... Sweetbreads are made for the grill...

I toss whole wingys in olive oil, then generously sprinkle with Goya Adobo seasoning (con Pimienta) and bake at 400F (on a grate) till brown and crispy... Well done, about 45 minutes... The wingtips facing up so they get dark and crispy! They're a highlight of this recipe. I serve them in a pile and squeeze lemon juice before bringing to the table... Pitcher of Sangria It's a scene man! BTW, this is also a great way to fix up a big crispy pile of those thin "Pork Riblet Strips", sometimes called "Chinese Riblets"...

Vy daya... is the way they pronounce it... I promise...

What comes to mind is a nice juice to drizzle over the slices before serving... A kinda Greek thing... A liquid made with roast drippings, olive oil, oregano, fresh ground black pepper, lemon and minced garlic... That's livin' baby!

I stock up on the White Tuna sushi and sashimi when I go to The Crazy Buffet here in Tampa... It is a top shelf sushi fish similar in texture to Yellowtail... I ain't NEVER experienced any degree of digestive distress during or after any of my 347 times at that restaurant! It wouldn't stop me anywaze cause I just got a nice cushy toilet seat from Bed, Bath, and Beyond!

I've seasoned, lightly floured, and deep fried, split Cornish Hens for 15 or so minutes! They sure were good!

In NJ we used to call these things Panzarottis or Nicarottis... They were small, hand-held personal Calzone like dealios... It MIGHT have been a very local thing, I dunno... They were the best! THE BEST! Lil' Banya ref...

The other day, while deep frying some thickly sliced-lightly breaded eggplant, I opened the fridge looking for "other stuff I could toss in while I was at it"... I found the firm refrigerated polenta that I made two days earlier. It was already nicely prepared with parmesan, cream and herbs... It made sense! I cut it into 2" cubes, tossed it into the egg mix, then the seasoned bread crumbs... They held, got dark fast in the peanut oil, and cooled crispy on the outside with creamy insides... Wonderful!

Remember that these and most other vanilla cookies are INSANE dunked in sweetened/creamed coffee! Lemon OHs are too!!

Or, don't make the rice portion as big as a golfball! I often adjust for proper balance, consequently leaving some rice on da plate...

Some are fluffy, moist, and flavorful, and some are tough, bland, and chewy inside... I wonder why no-one's asking about recipes... I didn't find one on my search here... I promised my wife for years I'd learn how to make the ultimate Matzoh ball... I like'em fluffy, big and flavorful...

Chuck-eyes are GREAT! Spicy rub, sauté a crust on both sides, rest, scarf! Wonderful on the grill... Foreman and outdoor... Super tender, juicy and flavorful... A local Italian grocery around here recently had them on special for $2.99lb... I bought them every day for that week I think... Comparing on 3-4 levels, you'd be wasting your money on the tenderloin...

Mollejas are the sweetbreads, Morcillas are blood sausage... I did the sweetbreads tonight, how bout dat!