I had one for dinner a few nights ago but I had to defrost a pattie I'd
previously frozen. I ran to the grocery store a while ago and got some
freshly ground chuck from the butcher counter. It's about to pour down rain
so I won't be firing up the grill; I wouldn't do that for just a burger or
two anyway (waste of good lump). I can either pan-fry or use the broiler
pan and cook it under the broiler element in my electric oven.

*This* is where I really miss the gas stove I had an old apartment with the
broiler element under the oven. It was an old gas stove and IIRC had a
built in (but removable for cleaning) grated broiler top with a drip pan
underneath. One crank of the knob (hob!) and voila, I was broiling.

Now the big question is, what type of cheese do I want? The last one I made
I using slices of English Cheddar. Quite tasty. This time I think I'll
slice some of the Jarlsberg. I may saute some mushrooms. And a few slices
of bacon? Hmmm, a bacon mushroom Jarlsberg burger sounds good about now.
But I haven't eaten all day so the temptation to go overboard is there!
Good thing I went shopping before I got hungry!

I'll cook two burgers, one unadorned, to be reheated for lunch tomorrow.
(Note: I cook my burgers fairly rare, not raw but very red in the center,
so reheating isn't an issue; it won't be overcooked.)

Jill

On May 15, 12:26 pm, "jmcquown" > wrote:
> I had one for dinner a few nights ago but I had to defrost a pattie I'd
> previously frozen. I ran to the grocery store a while ago and got some
> freshly ground chuck from the butcher counter. It's about to pour down rain
> so I won't be firing up the grill; I wouldn't do that for just a burger or
> two anyway (waste of good lump). I can either pan-fry or use the broiler
> pan and cook it under the broiler element in my electric oven.
>
> *This* is where I really miss the gas stove I had an old apartment with the
> broiler element under the oven. It was an old gas stove and IIRC had a
> built in (but removable for cleaning) grated broiler top with a drip pan
> underneath. One crank of the knob (hob!) and voila, I was broiling.
>
> Now the big question is, what type of cheese do I want? The last one I made
> I using slices of English Cheddar. Quite tasty. This time I think I'll
> slice some of the Jarlsberg. I may saute some mushrooms. And a few slices
> of bacon? Hmmm, a bacon mushroom Jarlsberg burger sounds good about now.
> But I haven't eaten all day so the temptation to go overboard is there!
> Good thing I went shopping before I got hungry!
>
> I'll cook two burgers, one unadorned, to be reheated for lunch tomorrow.
> (Note: I cook my burgers fairly rare, not raw but very red in the center,
> so reheating isn't an issue; it won't be overcooked.)
>
> Jill

Wow, this is exciting!

merryb wrote:
> On May 15, 12:26 pm, "jmcquown" > wrote:
>> I had one for dinner a few nights ago but I had to defrost a pattie
>> I'd previously frozen. I ran to the grocery store a while ago and
>> got some freshly ground chuck from the butcher counter. It's about
>> to pour down rain so I won't be firing up the grill; I wouldn't do
>> that for just a burger or two anyway (waste of good lump). I can
>> either pan-fry or use the broiler pan and cook it under the broiler
>> element in my electric oven.
>>
>> Jill
>
> Wow, this is exciting!

Yep, about as exciting as you wetting your pants over store brand mayo!

"jmcquown" wrote:
> I had one for dinner a few nights ago but I had to defrost a pattie I'd
> previously frozen. *I ran to the grocery store a while ago and got some
> freshly ground chuck from the butcher counter. *It's about to pour down rain
> so I won't be firing up the grill; I wouldn't do that for just a burger or
> two anyway (waste of good lump). *I can either pan-fry or use the broiler
> pan and cook it under the broiler element in my electric oven.
>
> *This* is where I really miss the gas stove I had an old apartment with the
> broiler element under the oven.

I wouldn't light my gas grill for just a couple-three burgers
either... I pan fry burgers all the time... about thirty seconds prior
to removing from heat tilt the pan a bit to drain any extra fat to the
side. A broiler would work too but a pan is far easier clean-up and
better for judging doneness than having to keep pulling the broiler
pan... can also fry some onions/'shooms/bacon/etc. with the same pan
at the same time. I can't really suggest a cheese, I don't care for
cheese burgers. To me the freshness of the meat and the crustiness of
the roll are what're important.... I like fresh bakery baked
Portuguese rolls for burgers, another reason I prepare ovate
burgers... and naturally I grind my own meat. You really need to
invest in a meat grinder... regardless where you buy preground meat
it's still not safe to cook with any degree of rareness. Just a
couple weeks ago I ground a beef roast and formed a mess o' burgers to
freeze... from start thru clean-up and packaging and into freezer only
took me 45 minutes. The roast cost only $2.50/lb, and when I eat my
burgers I know what/who is in it... I can safely eat those burgers as
rare as I like, even raw if I like. Btw, for those who think they
know their butcher, there is no such thing as fresh ground meat at any
butcher shop, just not possible.... anyone who thinks they clean that
grinder special for each customer is nutzo... in fact even if you
choose say a steak to have ground and the butcher grinds it right in
front of your peepers the the first one to two pounds that comes out
of that commercial sized grinder will not be your steak... will
probably be the last dregs of the trimming scraps from the last grind
(and how many hours ago) and after you leave the butcher will push out
your steak with more cheap trimmings and take your ground steak home
his ownself.

All yoose folks arguing grills and fuels and burgers but don't have
your own grinder are actually mentally ill, yoose in dire need of
professional help... and have no business in the kitchen because
anyone who prepares mystery meat that is a positive indication that
everything they cook is filthy. I know people who actually buy top of
the line all stainless steel grills with every bell and whistle
imaginable, they spend upwards of $3,500 for that snobby grill and
then they use it to cook mystery meat...
ahahahahahahahahahahahahahahaha. . . . they definitely belong in a
sanitarium for the mentally incompetant (more dollars than brain cells
disease). Folks attempting to discuss ground meat intelligently who
don't grind their own is tantamont to folks discussing automobiles who
don't drive.

Sheldon

Sheldon wrote:

> I wouldn't light my gas grill for just a couple-three burgers either... I
> pan fry burgers all the time... about thirty seconds prior to removing
> from heat tilt the pan a bit to drain any extra fat to the side. A
> broiler would work too but a pan is far easier clean-up and better for
> judging doneness than having to keep pulling the broiler pan... can also
> fry some onions/'shooms/bacon/etc. with the same pan at the same time. I
> can't really suggest a cheese, I don't care for cheese burgers. To me the
> freshness of the meat and the crustiness of the roll are what're
> important.... I like fresh bakery baked Portuguese rolls for burgers,
> another reason I prepare ovate burgers... and naturally I grind my own
> meat. You really need to invest in a meat grinder... regardless where you
> buy preground meat it's still not safe to cook with any degree of
> rareness. Just a couple weeks ago I ground a beef roast and formed a mess
> o' burgers to freeze... from start thru clean-up and packaging and into
> freezer only took me 45 minutes. The roast cost only $2.50/lb, and when I
> eat my burgers I know what/who is in it... I can safely eat those burgers
> as rare as I like, even raw if I like. Btw, for those who think they know
> their butcher, there is no such thing as fresh ground meat at any butcher
> shop, just not possible.... anyone who thinks they clean that grinder
> special for each customer is nutzo... in fact even if you choose say a
> steak to have ground and the butcher grinds it right in front of your
> peepers the the first one to two pounds that comes out of that commercial
> sized grinder will not be your steak... will probably be the last dregs of
> the trimming scraps from the last grind (and how many hours ago) and after
> you leave the butcher will push out your steak with more cheap trimmings
> and take your ground steak home his ownself.
>
> All yoose folks arguing grills and fuels and burgers but don't have your
> own grinder are actually mentally ill, yoose in dire need of professional
> help... and have no business in the kitchen because anyone who prepares
> mystery meat that is a positive indication that everything they cook is
> filthy. I know people who actually buy top of the line all stainless
> steel grills with every bell and whistle imaginable, they spend upwards of
> $3,500 for that snobby grill and then they use it to cook mystery meat...
> ahahahahahahahahahahahahahahaha. . . . they definitely belong in a
> sanitarium for the mentally incompetant (more dollars than brain cells
> disease). Folks attempting to discuss ground meat intelligently who don't
> grind their own is tantamont to folks discussing automobiles who don't
> drive.


I quoted that in its entirety so that others could see if they could spot
the exact point where Sheldon's meds started wearing off. My own guess is
where he writes "naturally I grind my own meat."

Where would the rest of you say that Sheldon should have stopped typing and
taken his meds?

Next question would be, "How much longer would he have to write before he
makes a disparaging remark about Italians?"

Bob

On 18 May 2007 02:24:03 -0500, "Bob Terwilliger"
> wrote:

>I quoted that in its entirety so that others could see if they could spot
>the exact point where Sheldon's meds started wearing off. My own guess is
>where he writes "naturally I grind my own meat."
>
He has a new meat grinder and posted a picture about it fairly
recently. In fact, I was getting ready to ask him to repeat the brand
name for me since my son is showing interest in grinding his own meat
too.

Please repost or email the information to me, Sheldon.

thanks

--
See return address to reply by email

Sheldon wrote:
> "jmcquown" wrote:
>> I had one for dinner a few nights ago but I had to defrost a pattie
>> I'd previously frozen. I ran to the grocery store a while ago and
>> got some freshly ground chuck from the butcher counter. It's about
>> to pour down rain so I won't be firing up the grill; I wouldn't do
>> that for just a burger or two anyway (waste of good lump). I can
>> either pan-fry or use the broiler pan and cook it under the broiler
>> element in my electric oven.
>>
> I wouldn't light my gas grill for just a couple-three burgers
> either... I pan fry burgers all the time... about thirty seconds prior
> to removing from heat tilt the pan a bit to drain any extra fat to the
> side. A broiler would work too but a pan is far easier clean-up and
> better for judging doneness than having to keep pulling the broiler
> pan... can also fry some onions/'shooms/bacon/etc. with the same pan
> at the same time.

> All yoose folks arguing grills and fuels and burgers but don't have
> your own grinder are actually mentally ill

No, I'm storage space challenged. I don't have room for another kitchen
"appliance", and I don't have all that many to begin with. I don't have a
Kitchenaid mixer. I don't have a roaster-rotisserie. I don't have a
toaster oven/broiler. I don't even have a coffee maker on my kitchen
counter anymore. I have a couple of crock-pots that are stored under the
lowest pantry shelf along with my seldom used food processor but there's no
more room for anything else under there. I rue the day I bought a
quesadilla baker. It's a cute and handy gadget but totally unnecessary.
It's currently sitting on the floor of my 2nd bathroom until I figure out a
better place to put it.

I know you're gung-ho about your grinder and that's all well and good. But
I don't have a kitchen I could land a small plane in or the storage space to
go with it. At my supermarket when I want freshly ground meat I can select
the cut of beef and the butcher grinds it on the spot. I see no appreciable
difference other than someone else is doing the work for me and I don't have
to clean and store a grinder.

Jill