They can have my red meat when they pry it from my cold dead teeth…..😁
I totally understand, but for health reasons I have been switching to ground turkey for a protein where ground hamburger or pork is called for.
I have been using round turkey in an excellent recipe I created—sort of a Thai Fusion. First its shallots, garlic and thai chiles ( a dozen or so) sliced and then ground up in a mortar and pestle. That “sambal” is cooked in my wok with some oil and the ground turkey.
After that mixure is cooked I add a can of panang curry (Thai). I cooke that and mix it thoroughly in the ground turkey mixture. I then add a cup of coconut milk.
Somewhere in that process things like carrots or other veggies can be added. When they go depends on the type of veggie. Carrots take longer than other items.
Once the mixture begins to cook down add some coriander leaves or maybe holy basil for a different taste. Serve with Parish Rice*
* Parish Rice is rather new. Developed with growers and Louisiana University (?) it is a white rice that has a glycemic index of 43! That is the lowest starch one will find. It cooks well and kinda like a sticky rice—which for this meal is just fine.
Parish Rice is hard to find outside Louisiana/Texas area. Mail order is best. I bought it from the grower. A 25 pound bag for $54 and free shipping. So its $2/pound. Expensive, but I am paying for shipping in the price and it really doesn’t matter for a glycemic index of 43. That’s 30 points lower than regular whit rice and seven points lower than brown rice.
My next goal is to grind up the rice into a flour and make slurry to create my own rice noodles for things like Dan-Dan noodles, etc...