On Sat, 6 Oct 2012 12:00:32 -0700 (PDT), Chemo >
wrote:

>On Oct 6, 11:54*am, Brooklyn1 <Gravesend1> wrote:
>> On Sat, 6 Oct 2012 11:12:30 -0700 (PDT), Michael OConnor
>>
>> > wrote:
>> >Meatballs. *Those frozen premade meatballs are awful; I always make my
>> >own and they taste much better and I can control the fat content by
>> >using lean beef and adding lots of herbs and seasonings.
>>
>> That's no big achievement, most folks make their own meatballs... had
>> you said you grind your own meat... but alas you use the very same
>> mystery meat used for premade meatballs.
>>
>> Yesterday for dinner I had a superb burger from a freshly ground top
>> round roast... made six 10 ounce burgers, had it juicy and medium rare
>> on a ciabatta roll with just a smidge of Heinz red.
>>
>> Unless yoose eaten a burger from freshly ground meat (ground within
>> the hour) you ground *yourself* you've never eaten a burger.
>
>10 oz burger? You pig!!

Huh? How is a 10 ounce burger different from a 10 ounce ribeye? And
a 10 ounce steak is rather small, most folks choose the 18 ounce
steak. And the fast food joint double burgers use two 1/4 pounders,
that's 8 ounces of mostly fat and mystery meat, and then they fill up
on a fistful of greasy fries. My burgers are lean meat, but they are
juicy because I cook them more to the rare side... you can't get a
rare burger at a resto. And I cook two burgers, my cats get one, and
often part of mine too. Anyway you're obviously one of those envious
creeps who has never eaten a burger unless it was mystery meat fit for
the septic tank. Actually I usually weigh out 12 ounce burgers but
this time it worked out mathematically to be 10 ouncers. I have four
in the freezer, they won't be quite so good as never frozen but will
be far better than stupidmarket mystery meat. My cats won't even eat
stupidmarket mystery meat, they'd rather canned cat food, but they
love my fresh ground burgers. I carefully trim the roast of all
gristle, silver skin, and excess fat... that's like a pound from a six
pound roast... the resident crows get that.

Tonight I'm having a potato omelet; diced 2 pounds of red skinned
spuds and have then frying slowly in olive oil and butter for a couple
three hours, with 8 extra large eggs will make two meals. Next I'll
be boning and grinding two pork shoulders to make saw-seege... the
bones will become part of the tomato sauce. I'll have sauce and
saw-seege for the freezer. I'm not going to bother stuffing casings,
a lot easier to make saw-seege meat-a-balles. I also have one lonely
left over fried pork chop in the fridge, that will go into the sauce
too, was a big decision whether to freeze it for soup but sauce won
out, best to be done with it than to save for a maybe.

The market in town had Barilla pasta on sale last week for 88¢ each
box, I picked up an assortment of 50 pounds. I buy quite a few
packages of smalls for soups, often for lunch I will make a small pot
of soup with left over meat and add 4 ounces of small pasta. They
also had large (28 oz) cans of Hunts peeled tomatoes for 88¢, got 24
cans... just noticed that some are with basil. Winter is nigh, I do a
lot more soups and stews in winter. I think anyone who hasn't a meat
grinder is a fraud of a cook.