G'day Sheldon,

I was interested to see your comment below about using a meat grinder
for "mixing" ingredients as distinct from simply making mince.

What do you call a "meat grinder" over there these days? My ancient
mincer is a thing with a hopper and a small auger that forces stuff
though a perforated plate with a rotating cutter at the end. It
simply clamps onto the edge of the kitchen table so the winding handle
can be turned fully, and the minced stuff falls out the other end into
whatever you've put under it (or onto the table top .

That sound anything like yours?

In article .com>,
"Sheldon" > wrote:
>OmManiPadmeOmelet wrote:
>> >
>> When one is consuming a lot of meat in the diet (like I am at the
>> moment), plain meat burgers are going to get really boring really fast,
>> as is plain grilled chicken.
>>
>> I'm fixin' to start experimenting with mixing stuff with my beef
>> (keeping it low carb) to make my "burgers" more interesting. Same with
>> the chicken. After seeing the earlier thread on chicken palliard (or
>> however the hell it's spelled!) I do want to try pounding spices/herbs
>> into the raw chickens breasts and/or thighs prior to grilling them.
>
>If only you had a meat grinder... you could make your own chicken meat
>loaf or chicken patty meat loaf... that's about the only way I do
>skinless/boneless chicken breasts... I don't really care for plain
>chicken breasts, no matter even if you cook them book-perfect they're
>still kinds dry and tasteless.... instead grind them with veggies,
>herbs, seasoning... then blend in some crumbs and a few eggs, form into
>whatever shape, brush with egg and coat with crumbs and fry, or bake.
>Breasts are kind of tender so you don't want to grill yours or the
>grill grate will slice into them like they're hard cooked eggs, if
>yoose think mamograms are bad... hehe
>
>If you had a meat grinder you could do the same with any meat, any cut
>of beef, pork, turkey, even fish... and you'll know exactly what/who is
>in it. Salmon loaf is great... I used to have a really good recipe
>where cottage cheese was added to the ground salmon mixture but it's
>nowhere to be found, I suppose one could experiment with a small
>recipe.

Cheers, Phred.

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LID