TJ wrote:
> On Wed, 15 Sep 2004 21:26:17 -0400, Steve Calvin
> > wrote:
>
>
>>
>>Interesting post. How much do they charge for one up there?
>
>
> If my memory serves me right the regular Burgher is around 3.00
> Canadian (2.35 US appx) and the Big Harv I think is 4.00 Can.

Man, not bad!

>
>>The "recipe" sounded good until I got to the "well done" part you lost
>>me. I'll go medium but not well but to each their own.
>
>
> I hear you. When I cook a rack shoulder or leg of Lamb, A Beef
> Tenderloin Roast, or Beef Tenderloin Steaks, Rib Eye Steaks, Prime Rib
> Roast.......I cook it as rare as possible......The meat is right there
> in front of you and nobody has messed with it.....at least in terms of
> what you see.....but Hamburgher? .....is basically ground meat that
> can contain all kinds of stuff...... Who knows what is in that
> assortment of meats that make up a hamburgher pattie? I am leary for
> health reasons to eat Burghers rare or medium......Do you eat your
> burghers rare and medium ?

Excellent point. I've taken to grinding my own and sometimes forget
the caution required when buying pre-ground. I stand corrected for
store bought. (see sig ;-) )

>
> TJ


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.