TJ > wrote in
:

> 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.
>>
>>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 ?
>
> Even if Loblaws, Presidents Choice Prime Rib Burghers taste somewhat
> like Prime Rib.....and they are delicious......tasting good and being
> delicious with ground meat can be achieved in a lot of ways that might
> not always include elements that are healthy when undercooked......I
> think....That's why I suggested cook the Burgher well done ......just
> to be safe....
>
> TJ
>

If the ground meat is unknown, then yes, cook it well done. If you're
grinding your own from a hunk of meat, it *should* be safe at any degree
of doneness, at least as safe as the steak or roast you ground it from.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.