Russ's Restaurant and Recipe Repository

[Rustyoznail]

Ogg,
How many single kitchens have a Palette knife in the tool drawer ?

Well, that’s good for a different thread. “What weird shit do you keep in the kitchen drawers?”

Some good ideas here folks. Thanks for supporting the restaurant and repository.

 

[Polyacrylate]

Just curious — would that have also been your response in a face-to-face conversation?

That's not far off. It has an almost Indian food vibe, but for me it missed the mark in a way that was less of a failure than a mess.

 

[joeyjax]

So let me see if I got this right. HP’s place has a microwave and a gas-powered incinerator, Ogg keeps palette knives in his cutlery drawer, and if you order porn from CoffeeWithMonkeys, she’ll gladly serve you up some pork ’n’ beans.

I’m almost starting to feel normal!

And another recipe, also apple themed since we went to the orchard and got way too many.

Easy Apple Pie

Ingredients

• 7-8 cups Tart apples, peeled and sliced
• 1/2 cup Granulated sugar
• 1/4 cup Brown sugar
• 3/4 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 2 tbsp. All-purpose flour
• 1 tbsp Lemon juice
• 2 Refrigerated pie crusts

Steps

1. Preheat oven to 425 degrees
2. Line pie dish with one of the refrigerated pie crusts. Press it firmly against the bottom and sides of the dish
3. Combine all remaining ingredients in a large bowl and gently mix together until all apples are coated
4. Scoop mixture into pie dish. If it heaps it’s okay since the apples will settle and shrink during baking
5. Place second pie crust on top of pie and filling, pinching the lip from the bottom pie crust with the edge of the top pie crust to seal them together.
6. Cut a few slits in the too crust to allow for venting during baking.
7. Bake for 15-20 minutes, then pull out and wrap some foil around the edges of the pie crust to keep it from browning too much (aka burning). NOTE: Be careful as it WILL be HOT!
8. Place back in the oven for another 25 minutes or until the crust is golden brown and the apples have cooked and softened.
9. Remove from oven and let the pie sit for at least two hours before eating. NOTE: Be careful as it WILL be HOT!
10. Stand guard until it cools lest teenagers and other mongrels try to eat your handiwork before you get a chance to have some.

Note: Pairs well with Vanilla Ice Cream.

 

[NotWise]

So let me see if I got this right. HP’s place has a microwave and a gas-powered incinerator, Ogg keeps palette knives in his cutlery drawer, and if you order porn from CoffeeWithMonkeys, she’ll gladly serve you up some pork ’n’ beans.

That's totally how I read it. And for the record, we have pallet knives in our silverware drawer. It's an effect from having artistic kids and being pretty lazy about cleaning out the drawers after they left.

So how about this. I usually cook for one, and I like to use what I've grown myself. There's Swiss chard and turnips from the garden and I have the fruit of the rare smoked sausage tree. I cannot divulge my source for that fruit, but "supermarket" was part of the name.

Fried turnip, smoked sausage and greens. Serves one.

You will need:

About 4 oz of smoked sausage. Store the rest. It keeps. Slice diagonally, about 1/4 inch thick.

3 oz of Swiss chard, coarsely chopped. That's about two big (not BIG) handfuls of coarsely chopped fresh chard. I used a cup of chard that I'd previously blanched and frozen.

A medium purple-topped turnip, or it's equivalent. Clean it, but don't bother to peel it. Slice it 1/8 inch thick and cut it across so it's no larger than you want to eat in one bite.

Low sodium chicken stock. Use high sodium if you want. It's your dinner.

Regular olive oil -- not virgin or extra virgin. They burn. So does butter.

A garlic clove. Smash it under the side of a broad knife and remove the skin, then smash it flat.

Salt. I could insist that you use sea salt or Himalayan Pink salt, but no. Just use commercially available, prepared salt -- iodized is good.

Red pepper flakes. You can use other sources of heat if you want. The vinegary flavor of hot sauces like Tabasco sauce might be interesting, but I haven't tried that.

Add enough olive oil to a medium-sized skillet to coat the bottom, plus a little extra. Heat the skillet to medium-high, whatever that means to you. Brown the sliced sausage on both sides and set it aside.

Reduce heat to medium and add the smashed garlic clove. Brown it on both sides without burning it, then add the sliced turnips. Remove and discard the browned garlic clove and cook the sliced turnip until it is all browned on at least one side.

Return the sausage to the skillet, add a splash of chicken stock (about 1/4 cup) and the chard. Season to taste with salt and red pepper. Cover and simmer for about five minutes,or until the chard and turnip are tender.

Serve on a plate. Eat politely, so the cats aren't offended.

It paired well with beer -- in my case, a moderately-hopped American craft IPA.

 

[BelleCanzuto]

That's totally how I read it. And for the record, we have pallet knives in our silverware drawer. It's an effect from having artistic kids and being pretty lazy about cleaning out the drawers after they left.

So how about this. I usually cook for one, and I like to use what I've grown myself. There's Swiss chard and turnips from the garden and I have the fruit of the rare smoked sausage tree. I cannot divulge my source for that fruit, but "supermarket" was part of the name.

Fried turnip, smoked sausage and greens. Serves one.

Serve on a plate. Eat politely, so the cats aren't offended.

It paired well with beer -- in my case, a moderately-hopped American craft IPA.

Sounds good. Sounds like one of those "what have I got in the fridge" recipes. Oh wait, no turnip, but here's a parsnip. 'K, I'm out of chard, how's about spinach and or collards and or cabbage... I think really, as long as you've got the sausage that's the main thing. Oh, and not offending the cats...

Fried cabbage with bacon and onions. That's a good thing to pair with cornbread. And pintos. Damn, now I've gotta clean my kitchen well enough to cook...

 

[Handley_Page]

Perhaps Ogg, CwM & I can have a meal using a pallette knife, a Ramekin and incinerated ?

 

[Rustyoznail]

Quick Curried Beef & Sweet Potato

Australia really doesn’t have any cuisine that’s been exported. Maybe pavlova, but that’s going to start a fight with the Kiwis. The Aboriginals have some good stuff, but it’s very localised.

What we ARE good at is taking stuff and improving it. Like adding beetroot to hamburgers. Or adding pineapple to a pizza and calling it a “Hawaiian”. Or making stuff up that no true Chinese cook would ever combine and calling it “Chinese” just because it has rice and soy sauce…

Anyway, here’s a one-pan “Indian” meal I came across years ago at Uni. I cooked it for my girlfriend at the time and felt so sophisticated. Yeah, Nah… Tastes good but.

Quick Curried Beef & Sweet Potato

Serves 2

1 Brown onion - finely chopped
2 Garlic cloves - crushed or 2 teaspoons pre-crushed garlic
250g Minced beef
200g Sweet potato chopped into 1 cm cubes (must be small to cook fully)
1 teaspoon Curry powder (more if you want some oomph!)
2 teaspoons Cornflour
2 tablespoons Mango chutney (or other fruity chutney - even HP (nudge nudge) sauce will do)
½ cup Chicken stock
½ cup Frozen peas
2 plain Naan bread (There’s the Indian…)
2 tablespoons fresh chopped Coriander
Plain Greek yoghurt
Olive or vegetable oil

Heat 2 teaspoons of oil in a large frying pan over medium heat.
Cook onion and ½ the garlic for about 3 minutes until soft
Add beef and cook for about 4 minutes until brown
Add sweet potato and curry. Stir, cook for about 2 minutes
Add cornflour, chutney and stock. Bring to a boil
Reduce heat and simmer for about 5 minutes or until potato is starting to go soft.
Add peas and cook for another 5 minutes.
Meanwhile, preheat the grill/broiler on medium/high
Combine garlic, coriander and 2 teaspoons of oil in a bowl, along with a pinch of salt and some pepper
Brush each side of the naan with the garlic mix and cook for 2 minutes each side.
Cut into quarters
Serve beef mix with a dollop of yoghurt on top and the naan on the side.

 

[oggbashan]

Our kitchen has too many appliances inherited from my parents and hers.

For example:

A dozen ramekins.
Le Creuset metal pots in all sizes from small to massive.
Three knife blocks including sabatier and soligen knives.
A cupboard full of various sizes of oven to table glassware.
Cutting boards for meat - cooked and uncooked, fish, vegetables.


My wife was qualified as a professional fishmonger so we have fish filleting knives.

However our kitchen isn't as well equipped as my sister in law's. She was professionally trained as a Cordon Bleu chef in Paris.

 

[Lori_the_Hoosier]

Australia really doesn’t have any cuisine that’s been exported. Maybe pavlova, but that’s going to start a fight with the Kiwis. The Aboriginals have some good stuff, but it’s very localised.

What we ARE good at is taking stuff and improving it. Like adding beetroot to hamburgers. Or adding pineapple to a pizza and calling it a “Hawaiian”. Or making stuff up that no true Chinese cook would ever combine and calling it “Chinese” just because it has rice and soy sauce.

Not true; there was a very good Australian-Malaysian restaurant in London, whose name escapes me, run by two Aussie brothers, serving dishes like seared sliced beef with grilled pineapple and huge grilled tiger prawns in a coconut, pineapple and chilli sauce, with a shredded paw-paw, cucumber, fresh lime, crushed peanuts, onion, cilantro, chopped mild green chillies, scallions and pickled sweet mango Gado-Gado salad drenched in sweet peanut-chilli sauce, sticky coconut rice, and the best ice cream ever, Coconut Hokey Pokey with milk chocolate curls and a pineapple coulis; definitely the best Antipodes-Asian fusion I ever ate

 

[Polyacrylate]

Australia really doesn’t have any cuisine that’s been exported. Maybe pavlova, but that’s going to start a fight with the Kiwis. The Aboriginals have some good stuff, but it’s very localised.

What we ARE good at is taking stuff and improving it. Like adding beetroot to hamburgers. Or adding pineapple to a pizza and calling it a “Hawaiian”. Or making stuff up that no true Chinese cook would ever combine and calling it “Chinese” just because it has rice and soy sauce…

FWIW, "Hawaiian" pizza is generally believed to have been first made and named as such by a Greek immigrant living in Canada. So eating it in Australia makes it cross five countries and multiple ethnicities. Which is pretty great, if you ask me.

Though I hate pineapple on pizza, unless paired with lots of hot peppers.

 

[JamesMiehoff]

This one was stolen from Carnival Cruise Line. Their famous Chocolate Melting Cake.

If you have them, the best thing to bake and serve them in is a set of small ceramic baking dishes. If you've ever had these on a cruise that is what they server them in. Next best would be small ceramic coffee mugs, 8 ounce or so.

Ingredients:
• 6oz Dark Chocolate (I found that Ghiradelli's dark chocolate chips work best)
• 6oz Butter
• 4 Eggs
• 3oz Sugar
• 2oz Flour

How to make it:
1. Melt the chocolate and butter
2. Mix eggs and sugar and whisk for a few minutes, then add flour
3. Add the egg mix to the melted chocolate and mix
4. Pour the mix into a greased ceramic cups or baking dishes

Bake directly in the oven at 390°F for 14 minutes

Let them cool until the cups are warm to the touch (about 4-5 minutes). Serve with coffee and Bailey's.

Yummmm.


James

 

[Rustyoznail]

Not true; there was a very good Australian-Malaysian restaurant in London, whose name escapes me, run by two Aussie brothers, serving dishes like seared sliced beef with grilled pineapple and huge grilled tiger prawns in a coconut, pineapple and chilli sauce, with a shredded paw-paw, cucumber, fresh lime, crushed peanuts, onion, cilantro, chopped mild green chillies, scallions and pickled sweet mango Gado-Gado salad drenched in sweet peanut-chilli sauce, sticky coconut rice, and the best ice cream ever, Coconut Hokey Pokey with milk chocolate curls and a pineapple coulis; definitely the best Antipodes-Asian fusion I ever ate

I rest my case.

Fusion is a short way of saying "This is shit. I can fix it."

 

[NotWise]

I rest my case.

Fusion is a short way of saying "This is shit. I can fix it."

I was about to say "What about 'The Outback Steakhouse?'" but thought to look it up. Naw. It's an American Company serving standard American fare with an Australian theme.

 

[NotWise]

Is it bad to throw away old cookbooks?

We're going to remodel our kitchen, and some things need to go. The cabinet full of cookbooks is probably one of them. None of the cookbooks are more than 50 years old, but some of them contain recipes dating back to around 1900. They probably aren't available on line.

 

[MelissaBaby]

Cocoa in chili? That's novel. I'll have to try it. Thanks.

Honestly, I thought everybody put cocoa in chili.

It makes perfect sense when you think of it as Mexican.

 

[MelissaBaby]

Well, that’s good for a different thread. “What weird shit do you keep in the kitchen drawers?”

Some good ideas here folks. Thanks for supporting the restaurant and repository.

My husband is a chef, he has things in the kitchen drawers that look like the weird surgical tools in Dead Ringers.

I just eat, I don't ask.

 

[NotWise]

Honestly, I thought everybody put cocoa in chili.

It makes perfect sense when you think of it as Mexican.

What you're probably thinking of as chili is TexMex, which I suppose is part of Mexican cuisine. There are a lot of regional differences in Mexican cooking. Being TexMex makes the cocoa a little less authentic, but in concept, the flavor combo makes sense to me.

In New Mexico and some adjoining areas, we make largely different stews that we call chile, rather than chili. I don't think cocoa would fit all that well with green chile and pinto beans.

 

[MelissaBaby]

What you're probably thinking of as chili is TexMex, which I suppose is part of Mexican cuisine. There are a lot of regional differences in Mexican cooking. Being TexMex makes the cocoa a little less authentic, but in concept, the flavor combo makes sense to me.

In New Mexico and some adjoining areas, we make largely different stews that we call chile, rather than chili. I don't think cocoa would fit all that well with green chile and pinto beans.

Where I come from, people put hamburger and tomato sauce on macaroni and call it "chop suey", so I don't judge.

 

[TarnishedPenny]

Better-than-Pumpkin Pie

This is a family favourite; I gave up making actual pumpkin pie years ago in favour of this. The squash gives it a more delicate flavour, but billing it as 'squash pie' usually doesn't sell as well.

Oven 425°F.

2 lb squash (butternut is best)
1 cup white sugar
½ tsp salt
½ tsp cinnamon (Sri Lankan by choice)
½ tsp nutmeg
¼ tsp ground ginger
2 eggs, slightly beaten
1 tbsp melted butter
1½ cups milk
Uncooked 9" pie shell (see below)

1. Peel and core the squash, cut into 1" cubes. Steam or boil until soft. Drain and then mash until there are no lumps. 2 lb should equal 1¾ cups of mashed squash, more-or-less.

2. Combine all but the milk, blend well.

3. Add milk, a little bit at a time.

4. Pour into pie shell, bake 45 minutes or until a knife inserted half-way between the edge and the centre comes out clean. Another indicator that it is properly done is that the filling will rise in a shallow dome; if there is still a large dimple in the filling, it's not done yet.

5. Cool on a rack.

Best served slightly still-warm. Serve with whipped cream.


Pastry

1½ cups all-purpose flour
½ tsp salt
½ cup vegetable shortening (lard also works, but I prefer the veg option)
5-7 tbsp water

Sift or mix well flour and salt. Cut in shortening with a pastry knife until it looks like a bowl of large bread crumbs. If you don't have a proper pastry knife, you can use three or four table knives held together or even go messy and simply rub it all together with your fingertips.

Sprinkle water over the flour/shortening mix. Stir with fork until it is uniformly moist. It should be softish, not stiff, so add a little more water as needed. (Too much will make it floppy, doughy and generally harder to handle.)

Roll the dough into a ball and sprinkle with flour. Sprinkle a bit more flour on a flat surface. Cover with wax paper, roll. (The wax paper makes it less likely that the dough will cling to your roller.) If you get cracks or 'bays' around the edges as you roll it out, you can easily patch the gaps with another piece of dough; wet the edges before pressing them together.

 

[Handley_Page]

I take this opportunity to remind folks that we don't all have dials on the incinerator labelled in degrees (C or F !).
Fortunately, Wiki seems to have the answer:-
Conversion table[/URL

 

[Lori_the_Hoosier]

English Country-House Style Bread Sauce For Turkey and Turducken

Ingredients
600ml semi-skimmed milk
1 fresh bay leaf
1 onion, peeled
A few cloves
A pinch nutmeg
15g butter
1 Chicken or Vegetable bouillon cube
200g stale or oven-dried white bread milled into breadcrumbs, finely processed (dry-stale, not blue and furry...)

Method
1. Place the milk in a pan. Cut the onion in half and use the cloves to secure a bay leaf to one half. Add that to the pan.
2. Add the butter, a pinch of nutmeg and the crumbled stock cube to the pan, and stir it all in. Bring the pan to the boil.
3. Take out the onion and stir in the breadcrumbs. Cook slowly for 5-6 minutes to thicken the sauce and then pour it into a serving jug.
4. Cover the jug with cling film and keep somewhere warm until it’s time to serve.

(Tip: However much sauce you make, stick to a 3:1 ratio. For example, 3 times the amount of milk to 1 times the volume of crumbs, so 600ml milk and 200g of breadcrumbs as used here).

This sauce recipe works perfectly with turkey, which is technically game, not poultry, and other roasted game birds like pheasant or partridge.

 

[AloneTooLong]

Texas Chili (made without beans)

Cook together (i.e., fry)
1 1/2 lbs. chili grind beef (24 oz or perhaps a bit more)
1 lb. regular grind beef (16 oz.)

then add:
1 large can finely chopped/diced/pureed tomatoes (28 oz/794 gr)
1 can tomato sauce (15 oz 425 gr.)
1 can tomatoes with chiles (Ro-Tel brand preferably, 10 0z./283 gr.)
for those of you who cannot obtain Ro-Tel, it is diced (cooked) tomatoes with chopped onions and a jalapeno pepper
beef stock, one quart (32 oz.) or more, just depends on how 'soupy' you like your chili
2 tsp cumin
2 tsp oregano
2 tsp garlic granules (or crush a couple of garlic cloves instead)
1 tsp onion powder (or finely chop about 1/4 of a medium size onion)
1/2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
1/2 cup chili powder
simmer all for approx one hour over medium low heat, stirring from time to time to prevent sticking to bottom of pot.

I like to add grated cheddar cheese and a little chopped onion on top when serving, although I will admit there are folks that just, must have cooked pinto beans in there.

 

[Jada59]

Is it bad to throw away old cookbooks?

We're going to remodel our kitchen, and some things need to go. The cabinet full of cookbooks is probably one of them. None of the cookbooks are more than 50 years old, but some of them contain recipes dating back to around 1900. They probably aren't available on line.

I got rid of most of my cookbooks. It's all online now. I probably wouldn't throw them away though. Do you have any book stores that buy back books? Otherwise a place like Value Village or Goodwill will take them.

 

[Lori_the_Hoosier]

Now that Thanksgiving is past, it's time for me to start thinking about what I'm giving my guests for their Christmas dinner. Will and I always choose a traditional goose, and our family like the fact it's so different for a Christmas dinner, and more traditional; goose used to be the Christmas staple in Victorian England, as only the rich could afford turkey. We have a houseful this Christmas, 15 people altogether, but could rise to as many as 20, so I've planned accordingly and had three geese fattening on a local farm since New Year, which they'll slaughter, dress, and deliver a couple days before Christmas. So here's my traditional Victorian Roast Goose and Trimmings, try it, you won't be sorry.

Traditional Roast Goose stuffed with Forcemeat and Apple & Cranberry Stuffing

Ingredients
1 x 12-14 lb (5.4-6.5 kg) fresh goose with giblets
2 tablespoons cranberry jelly, to glaze (or Redcurrant Jelly if unable to use Cranberries)

For the forcemeat stuffing:
2 oz (50 g) fresh breadcrumbs
2 heaped tablespoons fresh chopped parsley
1 level dessertspoon fresh chopped rosemary
6 oz (175 g) onion, finely chopped
1 Cox, Braeburn or similar dessert apple, cored, finely chopped, skin on
½ oz roughly chopped dates, chopped redcurrants, or sliced pickled black cherries
8 oz (225 g) good-quality ground pork or sausagemeat
goose liver, if available, washed, dried and finely chopped (or 50g goose or duck liver pate)
salt and freshly milled black pepper

For the spiced cranberry and apple stuffing:
9 oz (250 g) cranberries (or Redcurrants)
1½ lb (700 g) Bramley or similar sour cooking apples, cored and cut into ½ inch (1 cm) chunks, skin on
2 oz (50 g) confectioner’s sugar 1 oz (50g) melted butter
4 oz (50 g) fresh white breadcrumbs
1 large onion, peeled and chopped
1/8 level teaspoon ground cloves or 8 whole cloves, crushed
¼ level teaspoon ground mace
2 tablespoons port
salt and freshly milled black pepper

For the gravy:
5 fl oz (150 ml) white wine
Goose Giblet Stock as follows:

Goose Giblet Stock Ingredients:
giblets and neck of a goose
1 onion, sliced in half
1 carrot, split lengthways
1 thick celery stick, cut into chunks (plus leaves)
1 bay leaf
1 sprig thyme
6 black peppercorns
salt

Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 1½ pints (900 ml) water. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer.
Put a lid half on the pan and simmer for 1½-2 hours. After that, strain the stock and bring back up to simmering point before making gravy.

Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a roasting pan 14 x 10 inches (35 x 25.5 cm) with a roasting rack or crumpled foil placed inside.

The Stuffing:
First make the forcemeat stuffing which can be done very quickly and simply in a food processor. Begin with the breadcrumbs and then add the parsley and rosemary, followed by the onion and apple. Then, when all is finely chopped, add the sausage meat, goose liver (or pate) and some salt and pepper, and process a little bit more to combine everything evenly. Finally, mix in the dates (or cherries/redcurrants) by hand. If you don't have a processor, chop all the ingredients finely and combine them in a bowl.

For the Cranberry (or Redcurrant) and apple stuffing, the ingredients simply need to be combined in another bowl, with the melted butter to hold it together.

To stuff the goose, first place the forcemeat stuffing in the neck-flap end of the goose, separating the skin from the meat by pushing your fingers under the skin and gently forcing the skin away from the flesh for about an inch down from the neck cavity, and pressing the forcemeat into the space you have made, making sure the neck cavity is also filled, then tucking the neck flap all around it and patting it with your hands to make a nice rounded shape. Then secure the flap underneath with a small skewer or a couple of cocktail sticks.

The Goose:
Prick the goose's skin with a sharp fork thoroughly but not excessively, to allow the fat that renders during cooking to run off. Next, pack the Cranberry and Apple stuffing in the body cavity – don't worry if it looks a bit raw and chunky; after cooking it will collapse to a lovely fluffy mass, and the cooking apple will provide adequate steam to cook the inside of the body cavity.

Next, season the goose with salt and pepper, lay it on a rack in the roasting tin (no need to add fat as there will be plenty inside the goose), then place the roasting tin in the centre of the pre-heated oven.

Give it 30 minutes' cooking initially, then reduce the temperature to gas mark 4, 350°F (180°C), and roast for another 3 hours for a 12 lb (5.4 kg) goose, or 3½ hours for a 14 lb (6.5 kg) bird.

As an added bonus, place the parboiled potatoes in the oven with the goose, about 30 minutes before the goose is done, and when the fat is drained off the goose, pour some it over the potatoes while it is still hot to add the goose flavour to the potatoes and make them even crispier.

While the goose is cooking, you can be making Goose Giblet Stock.

When the cooking time is up, heat the cranberry/redcurrant jelly in a small saucepan, brush the skin of the goose all over with the melted jelly and return it to the oven for a further 15 minutes. Then, to test when the goose is cooked, pierce the thickest part of the leg with a skewer – the juices should run clear. Remove it to a warmed serving dish, snap off the wing tips and wrap tightly with kitchen foil, and allow the whole thing to rest for 20-30 minutes before serving.

Making the Gravy
While the roast is resting, skim off that excess fat from the roasting tin and make the gravy with the remaining juices, giblet stock, a couple of spoons of beurre manie or tablespoons of sifted plain white flour and a little knob of warm butter to thicken the gravy, and white wine. Stir rapidly over a medium heat with a balloon whisk until it thickens, but doesn’t become gluey. Season well and serve the goose together with its two stuffings and the gravy handed round separately.

Serve with roasted Winter vegetables and steamed greens, or parboiled brussels sprouts roughly chopped, drizzled with melted butter or olive oil, and baked with bacon lardons and roasted chestnuts

 

[OneAuthor]

Traditional Roast Goose stuffed with Forcemeat and Apple & Cranberry Stuffing

Looks interesting... but "forcemeat" sounds like a sinister method of prisoner interrogation used on vegetarians / vegans.