Grind it into a pate.
Grind it into a pate.
Make a huge pot of beans and put some of it to use there, mediocre ham will covered over by the flavors of the beams and still add some ham flavor to the beans.
Make a huge pot of beans and put some of it to use there, mediocre ham will covered over by the flavors of the beams and still add some ham flavor to the beans.
Just take the list of ways to prepare shrimp from that nigger in the pedophile moron movie and replace shrimp with ham. That should take care of your "too much ham" problem. Also, there is never a too much ham problem.
Just take the list of ways to prepare shrimp from that nigger in the pedophile moron movie and replace shrimp with ham. That should take care of your "too much ham" problem. Also, there is never a too much ham problem.
Red beans and rice. I usually use smoked hocks but ham is a good addition as well.
Red beans and rice. I usually use smoked hocks but ham is a good addition as well.
"It is very mediocre ham, but it was an incredibly good deal."
A temptation that is too seldom encountered. I'm picturing you scouring the classified ads when you come across an 8pt two line ad "Ham, in bulk, must sell. Reasonable offers." You picked up the ham from a thin old man with a pot belly who wore a dirty singlet and had a permanent cigarette in his mouth. He delivered it in a Styrofoam box (he kept the box).
"It is very mediocre ham, but it was an incredibly good deal."
A temptation that is too seldom encountered. I'm picturing you scouring the classified ads when you come across an 8pt two line ad "Ham, in bulk, must sell. Reasonable offers." You picked up the ham from a thin old man with a pot belly who wore a dirty singlet and had a permanent cigarette in his mouth. He delivered it in a Styrofoam box (he kept the box).
Don't think I didn't see you deleting your story about me purchasing mediocre ham.
I will never take offense to anything, except for you not writing the story I know dwells deep in your heart.
Don't think I didn't see you deleting your story about me purchasing mediocre ham.
I will never take offense to anything, except for you not writing the story I know dwells deep in your heart.
You should write a short story about me buying ham.
You should write a short story about me buying ham.
Why don't you want to freeze it? I'd portion part of it and freeze. Anything where you're cubing meat and cooking it, toss in a small portion of ham to go with it.
Brown beans and ham (make it with chicken stock) is an awesome cold-weather food. I'm going to be making that this weekend.
Why don't you want to freeze it? I'd portion part of it and freeze. Anything where you're cubing meat and cooking it, toss in a small portion of ham to go with it.
Brown beans and ham (make it with chicken stock) is an awesome cold-weather food. I'm going to be making that this weekend.
Why don't you want to freeze it?
I... I don't know...
Now that I reflect on it, I think I might have a weird psychological aversion to freezing unfrozen food. I have no problem eating frozen food, but freezing the unfrozen...
Come to think of it, I can't remember ever having frozen any unfrozen food before in my entire life...
>Why don't you want to freeze it?
I... I don't know...
Now that I reflect on it, I think I might have a weird psychological aversion to freezing unfrozen food. I have no problem eating frozen food, but freezing the unfrozen...
Come to think of it, I can't remember ever having frozen any unfrozen food before in my entire life...
I got a cheap vacuum sealer and some bags years ago. It's great to store things like the ham. Something on sale? Get lots and freeze it.
I got a cheap vacuum sealer and some bags years ago. It's great to store things like the ham. Something on sale? Get lots and freeze it.
After trimming the fat, why did you do with it?
After trimming the fat, why did you do with it?
He rendered it, mixed it with charcoal dust and just enough blood that he'd let from his forehead to make it viscous enough to write with. He then wrote angst-y poems with it.
He rendered it, mixed it with charcoal dust and just enough blood that he'd let from his forehead to make it viscous enough to write with. He then wrote angst-y poems with it.
Froze it.
Froze it.
Excellent. What do you plan to do with it?
Excellent. What do you plan to do with it?
Cook shit in it when butter is not appropriate.
Perhaps cube it and sear it, use it as a 'Poor Poet's Pancetta"
Cook shit in it when butter is not appropriate.
Perhaps cube it and sear it, use it as a 'Poor Poet's Pancetta"
You can cube some meat and put it into bean soup, split pea soup, or gumbo, for a cold winter day. Fry a slice and serve with eggs for breakfast. Hopefullly it isn't too salty.
You can cube some meat and put it into bean soup, split pea soup, or gumbo, for a cold winter day. Fry a slice and serve with eggs for breakfast. Hopefullly it isn't too salty.
Make a terrine. Pick up a roasted chicken, duck breast, pate, braunsweiger, salmon - whatever, make a pie crust, line a small loaf pan with the crust, then layer the meats in it. Dice them first, add a touch of broth or consume and add some dried fruit pieces and/or nuts, pickles, shallots, onion, mushrooms, etc in small "lenses" here and there, cover with more pastry and bake it. Search up a recipe someplace and play around with it - terrine is a great way to elevate leftover meat scraps accenting them with little daubs of crap you have laying around the kitchen.
I made one for a potluck at work once using diced spam, canned chicken and canned/tubed biscuits - as a joke. Big hit - no one could believe they'd eaten spam. French chefs really elevate the craft, but it is really more of a provincial food that made leftovers more palatable.
Make a terrine. Pick up a roasted chicken, duck breast, pate, braunsweiger, salmon - whatever, make a pie crust, line a small loaf pan with the crust, then layer the meats in it. Dice them first, add a touch of broth or consume and add some dried fruit pieces and/or nuts, pickles, shallots, onion, mushrooms, etc in small "lenses" here and there, cover with more pastry and bake it. Search up a recipe someplace and play around with it - terrine is a great way to elevate leftover meat scraps accenting them with little daubs of crap you have laying around the kitchen.
I made one for a potluck at work once using diced spam, canned chicken and canned/tubed biscuits - as a joke. Big hit - no one could believe they'd eaten spam. French chefs really elevate the craft, but it is really more of a provincial food that made leftovers more palatable.
braunsweiger
Is that the same as liverwurst?
>braunsweiger
Is that the same as liverwurst?
Pretty much - poor man's pate. May be subtle differences in the two, but I've never studied up on them.
Pretty much - poor man's pate. May be subtle differences in the two, but I've never studied up on them.
Some know it by the name "goose liver".
Some know it by the name "goose liver".
Some know it by the name "goose liver".
You are a retarded European who thinks us uncultured Americans don't know the difference between fois gras and mashed pig organs
>Some know it by the name "goose liver".
You are a retarded European who thinks us uncultured Americans don't know the difference between fois gras and mashed pig organs
Sandwiches, casserole, beans and ham, just eat the ham with dinner or breakfast, I'm sure I'm forgetting a lot of possibilities. But those are the main ham staples I go with.
Sandwiches, casserole, beans and ham, just eat the ham with dinner or breakfast, I'm sure I'm forgetting a lot of possibilities. But those are the main ham staples I go with.
Check out spend with pennies: https://www.spendwithpennies.com/ and search for ham. I've made many recipes from them and they are quite good. Also, I highly recommend that you portion and freeze the ham
Check out spend with pennies: https://www.spendwithpennies.com/ and search for ham. I've made many recipes from them and they are quite good. Also, I highly recommend that you portion and freeze the ham