I used the second cut of the brisket I purchased at Tucker Meats along with a pork steak.
The very nice butcher at Tucker Meats suggested that I grind the meat while it is partially frozen. I tried that but I very quickly found that my grinder clogged up with fat. If I possessed better knife skills, perhaps I could have avoided that fate. I decided to finely chop the beef and pork using my cleaver.
Here is a slurry of water, eggs, milk powder, mustard, ketchup, Worcestershire sauce and a few spices. I then added bread crumbs. I find this method helps to ensure that the breadcrumbs are thoroughly wetted.
I forgot the onion. Oops…
Into the oven they went.
Meanwhile, I rendered down the huge amount of fat I had saved from the brisket. Anyone who doubts the adage “fat is flavor” should taste a morsel of crunchy fat from a rendering pan---wow.
I sliced Russet potatoes using my mandolin.
I double-fried the potato slices.
The meatloaf was a success. The texture was definitely coarser than if I had used ground meat but that was something of an advantage. The beef flavor came through very nicely; the pork was a little subtle. I used more water and bread crumbs than usual which helped to keep the coarse meat together.
The chips were great---extremely crispy, many of them puffed up from the second fry. The meat flavor of the render was subtle at first but it came to the front after a few minutes, giving a nice, meaty effect.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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