Of course I love this, I love anything that encourages people to cook at home. But I have one question: unless I missed it, you didn't talk about the quality of ground turkey or pork, an ingredient that can be kind of scary, given the prevalence of industrial meats. Is there any advice you can give, Mitchell, or is it just a question of going to your local turkey farmer? (As if!)
Funny you should mention this Nancy. I actually ground the turkey myself from the thigh of a locally raised bird precisely because I find the idea of industrially ground chicken and turkey gross–more gross than the birds themselves. But I edited out that details because I’m trying to be more relatable for folks who shouldn’t be intimidated to cook. So thanks for bringing it up. The other thing that’s remarkable about grinding your own meat is how much flavor it has. And I thinking cooking at home is a good first step.
Of course I love this, I love anything that encourages people to cook at home. But I have one question: unless I missed it, you didn't talk about the quality of ground turkey or pork, an ingredient that can be kind of scary, given the prevalence of industrial meats. Is there any advice you can give, Mitchell, or is it just a question of going to your local turkey farmer? (As if!)
Funny you should mention this Nancy. I actually ground the turkey myself from the thigh of a locally raised bird precisely because I find the idea of industrially ground chicken and turkey gross–more gross than the birds themselves. But I edited out that details because I’m trying to be more relatable for folks who shouldn’t be intimidated to cook. So thanks for bringing it up. The other thing that’s remarkable about grinding your own meat is how much flavor it has. And I thinking cooking at home is a good first step.
They sound delicious, as was a recent lunch at Andrew’s new Bar Primi! A really lovely place in every way!