Make us hungry, MSTie foodies. (Or is it foodie MSTies? MSTfoodies?) What’s happening in your kitchen?
I’ve had a hankering for Jamaican beef patties recently but if there’s a place to get a decent one around here I don’t know where it is. They’re my first try at pastries of any kind and the first several were super wonky, but I’m getting closer.
Nicely done crimping at the edges! Looks like you used a fork, and, if so, you seemed to get a nice seal. Job well done!
I’m sure there’s a place around where I live that does some, but they’re not omnipresent and reliable, and I do miss those as a snack or a meal in themselves.
I don’t really cook or bake anymore, so I have nothing to add but curiosity.
I suspect the beef/other patties’ orangish tint comes from the fat in the filling, or the fry medium, but I don’t know if the pastry itself is much different from a short-bread type dough folded a number of times.
What’s your frying setup like? Depth, temp, medium, etc.?
Thank you! The color of the pastry comes from turmeric which, if you’re not careful, will turn everything yellow. Forever.
Before making these I assumed they were fried, but the recipe I’m working from bakes them and they turn out more or less like what I’m used to. I did cut the turmeric in half as the recipe suggests you can, but only because I had less in the pantry than I thought. I’ll probably keep it that way from now on since it didn’t negatively affect the taste.
Tonight I poached chicken for the first time, and added it to a pasta primavera I made earlier. Came out okay, I think- I seasoned the poaching liquid with smashed garlic cloves, oregano, salt, and a bay leaf and it smelled pretty great on the stove.
My next cooking experiment (and my new Dutch oven’s debut) will likely be beef burgundy. I also have a new cast iron skillet to christen- I’m thinking a seared bone-in pork chop will do nicely. I’m going to see if I can get some good quality meat from a local butcher tomorrow. Wish me luck!
That all sounds fantastic! One of the first things I made in my Dutch oven was red wine braised short ribs. It looked daunting but turned out to be pretty simple and was one of the yummiest things I’ve ever made. Let us know how it turns out!
I also have to know! I can only reliably get 80% lean ground beef, at the fattiest. Realistically, I’m done with “shopping around” for various specialties, so I use what I can get close to home. And, no, I don’t grind my own anymore, regrettably.
I’m guessing just a splash of rum, some spices, and the exact weight of the patties is probably a guesstimate.
I want to know! Sounds good.
The moisture from the rum likely increases a uniform quality of cookedness among the burgers, as does the smaller size of the patty.
I think steam the buns while burgers are frying to absorb some of the aromas of the rum, but I don’t know.