In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Does everyone buy ready made? If not, what kind of beef do you use and
> >> what
> >> do you mix it with, if anything?
> >
> > Lately I've been buying ready-made; my butcher makes them up. When I
> > make them I use ground chuck, preferably ground chuck roast. I believe
> > you use "mince" instead of "ground".
>
> Yes we do but I know they are the same) Chuck roast!! Thank you

Interestingly, here you can buy ground meat that is labeled ground
chuck. It does not have the same taste as ground chuck roast. The
ground chuck roast tastes "meatier" to me. My supermarket meat counter
has it in its service meat case.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

sf wrote:
> On Tue, 11 Aug 2009 10:01:35 +0100, "Ophelia" >
> wrote:
>
>> We were travelling recently and my better half suggested
>> going to a 'Wimpy' for a hamburger. I was amazed) Anyway, he
>> got a barbecued rib in a bread roll and I asked for chicken in a
>> roll. Bleaghhhhhhhh! That certainly cured his curiousity <g>
>
> Why would you go to a Wimpy and expect to get something you liked? At
> least go to a real burger restaurant.

Hey, it wasn't my choice If you are talking about a Macdonalds, I have
been, once!

A friend visited and wasn't able to stay long enough for me to cook. He
suggested we go to the local Macdonalds.

My friend had a super dooper whatever skyscraper. I had never been before
and I perused the menu. Filet of fish was on the list, and liking fish,
that is what I chose. My first bite was the last!!! I expected fish! What
I didn't expect was the plastic cheese and the GUNK!!! The first bite was
the last and I nearly threw up Needless to say, I have never been back!

Melba's Jammin' wrote:
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> Does everyone buy ready made? If not, what kind of beef do you
>>>> use and what
>>>> do you mix it with, if anything?
>>>
>>> Lately I've been buying ready-made; my butcher makes them up. When
>>> I make them I use ground chuck, preferably ground chuck roast. I
>>> believe you use "mince" instead of "ground".
>>
>> Yes we do but I know they are the same) Chuck roast!! Thank you
>
> Interestingly, here you can buy ground meat that is labeled ground
> chuck. It does not have the same taste as ground chuck roast. The
> ground chuck roast tastes "meatier" to me. My supermarket meat
> counter has it in its service meat case.

OK, so if you were buying meat to grind, which cut would YOU choose?

Omelet wrote:

> Hamburgers sandwiches are most often dressed with mayo, mustard and/or
> ketchup, pickle slices. lettuce, tomato slices and onion. Additional
> yummies are sliced avocado, bacon strips and/or cheese slices.

I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
ketchup. Maybe a couple of pickle slices.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Michael "Dog3" wrote:
> "Giusi" > :
> in rec.food.cooking
>
>> "ViLco" ha scritto nel messaggio
>>> The beef cut I prefer is the one which "fettine" are cut from. The
>>> cut is called "fesa" or "scamone", and here in this page is the third
>>>> one, numbered 17 and named "scamone o polpa". Here in italian:
>> I think some fettine play fast and loose with where it comes from. I
>> like it too, but I would think it too lean for ground beef.
>>
>> I have only found brisket once here and it was labeled "tasca" but
>> when I search on "tasca di vitellone" I get recipes in which any old
>> piece of veal is cut into a pocket shape to receive a stuffing. Is
>> there another name?
>
> I've never ground brisket. Have you made hamburgers from it? I'd
> probably be murdered if I ground up a brisket. Steven loves brisket so I
> usually either smoke it or do a long, slow roast with it.
>


I'm with you on that, Michael. I don't think I'd like the taste of a
brisket hamburger. I suppose if it were in a meat loaf or diced really
tiny for chili con carne it would pass but why waste it.

Smoked or braised in our house.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> Omelet wrote:
>
>> Hamburgers sandwiches are most often dressed with mayo, mustard
>> and/or ketchup, pickle slices. lettuce, tomato slices and onion.
>> Additional yummies are sliced avocado, bacon strips and/or cheese
>> slices.
>
> I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
> ketchup. Maybe a couple of pickle slices.

yum

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news
> >> Not a daft question at all, and made for a fun thread. :-)
> >
> > Hope it helps you!
>
> Thanks, yes As always, I learn much here!
>
> > Hamburgers sandwiches are most often dressed with mayo, mustard and/or
> > ketchup, pickle slices. lettuce, tomato slices and onion. Additional
> > yummies are sliced avocado, bacon strips and/or cheese slices.
>
> All noted thanks

What about the beetroot?

And the fried egg?

--
Dan Abel
Petaluma, California USA

Ophelia wrote:
> Janet Wilder wrote:
>
>>Omelet wrote:
>>
>>
>>>Hamburgers sandwiches are most often dressed with mayo, mustard
>>>and/or ketchup, pickle slices. lettuce, tomato slices and onion.
>>>Additional yummies are sliced avocado, bacon strips and/or cheese
>>>slices.
>>
>>I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
>>ketchup. Maybe a couple of pickle slices.
>
>
> yum

I like the Julia Child version of a cheese burger where you put the
cheese inside the meat.

Wrap the raw hamburger around an appropriately sized amount of cheese
and then cook the burger, served on a toasted & garlic buttered french
roll. Lettuce, sliced onion & tomato, mustard & mayo etc.

Mine tend to come out rather juicy so the french roll is helpful in not
losing a drop of those marvelous juices.

I have done this with various cheese, a good blue or brie is nice but
my favorite is a sharp cheddar mixed with crushed garlic & oregano.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Ophelia > wrote:
> > On Tue, 11 Aug 2009 10:01:35 +0100, "Ophelia" >
> > wrote:
> >
> >> We were travelling recently and my better half suggested
> >> going to a 'Wimpy' for a hamburger. I was amazed) Anyway, he
> >> got a barbecued rib in a bread roll and I asked for chicken in a
> >> roll. Bleaghhhhhhhh! That certainly cured his curiousity <g>

> My friend had a super dooper whatever skyscraper. I had never been before
> and I perused the menu. Filet of fish was on the list, and liking fish,
> that is what I chose. My first bite was the last!!! I expected fish! What

OK, I think I've detected a trend here. You go to hamburger joints
and order some non-hamburger item. Then you don't like it. Seems
like you are going to their weak side every time.

To be fair, I have not eaten at a McDonalds since about 1970 because
I thought then that they made lousy burgers and vowed not to eat there
again. I don't think I've seen a Wimpy's in 30+ years, so I'm not
defending either of them.

On the plus side for me, they've just opened a Bojangles in my
town. It's one of the few fast food type places I like, but I
do stick with their signature fried chicken and biscuits.

Bill Ranck
Blacksburg, Va.

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Ophelia wrote:
>> Janet Wilder wrote:
>>
>>> Omelet wrote:
>>>
>>>
>>>> Hamburgers sandwiches are most often dressed with mayo, mustard
>>>> and/or ketchup, pickle slices. lettuce, tomato slices and onion.
>>>> Additional yummies are sliced avocado, bacon strips and/or cheese
>>>> slices.
>>>
>>> I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
>>> ketchup. Maybe a couple of pickle slices.
>>
>>
>> yum
>
> I like the Julia Child version of a cheese burger where you put the
> cheese inside the meat.
>
> Wrap the raw hamburger around an appropriately sized amount of cheese
> and then cook the burger, served on a toasted & garlic buttered french
> roll. Lettuce, sliced onion & tomato, mustard & mayo etc.
>
> Mine tend to come out rather juicy so the french roll is helpful in not
> losing a drop of those marvelous juices.
>
> I have done this with various cheese, a good blue or brie is nice but
> my favorite is a sharp cheddar mixed with crushed garlic & oregano.

I'm starting to drool. I don't think we can get French rolls, but we
have the ever-present bolillos that should work. I think I'd like the
brie. The contrast of the nutty creaminess is intriguing.


Thanks for that.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Ophelia" > wrote in message
...
> Janet Wilder wrote:
>> Omelet wrote:
>>
>>> Hamburgers sandwiches are most often dressed with mayo, mustard
>>> and/or ketchup, pickle slices. lettuce, tomato slices and onion.
>>> Additional yummies are sliced avocado, bacon strips and/or cheese
>>> slices.
>>
>> I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
>> ketchup. Maybe a couple of pickle slices.
>
> yum
>
I might be ready to buy my own meat grinder soon ... this sounds delicious.
By the way, b burgers with swiss, mayo, lettuce and homemade guacamole are
wonderful. Chili's had one caled the Verde burger years ago.

On Tue, 11 Aug 2009 20:10:47 +0100, "Ophelia" >
wrote:

>Hey, it wasn't my choice If you are talking about a Macdonalds, I have
>been, once!

NO! Don't you have any other places than fast food where you can buy
a burger?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 11 Aug 2009 13:37:25 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>I like the Julia Child version of a cheese burger where you put the
>cheese inside the meat.
>
>Wrap the raw hamburger around an appropriately sized amount of cheese
>and then cook the burger, served on a toasted & garlic buttered french
>roll. Lettuce, sliced onion & tomato, mustard & mayo etc.

I've never liked the cheese inside a burger idea because you have to
incinerate the burger to get the cheese anywhere near melting.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> Does everyone buy ready made? If not, what kind of beef do you use
>> >> and
>> >> what
>> >> do you mix it with, if anything?
>> >
>> > Lately I've been buying ready-made; my butcher makes them up. When I
>> > make them I use ground chuck, preferably ground chuck roast. I believe
>> > you use "mince" instead of "ground".
>>
>> Yes we do but I know they are the same) Chuck roast!! Thank you
>
> Interestingly, here you can buy ground meat that is labeled ground
> chuck. It does not have the same taste as ground chuck roast. The
> ground chuck roast tastes "meatier" to me. My supermarket meat counter
> has it in its service meat case.
> --
> -Barb, Mother Superior, HOSSSPoJ
I believe there are cuts of meat that are legitimately called chuck that we
do not see as roasts (the neck) that are used in ground meat.
Janet

sf wrote:
> On Tue, 11 Aug 2009 13:37:25 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>I like the Julia Child version of a cheese burger where you put the
>>cheese inside the meat.
>>
>>Wrap the raw hamburger around an appropriately sized amount of cheese
>>and then cook the burger, served on a toasted & garlic buttered french
>>roll. Lettuce, sliced onion & tomato, mustard & mayo etc.
>
>
> I've never liked the cheese inside a burger idea because you have to
> incinerate the burger to get the cheese anywhere near melting.
>

Ah well, there you go, you let the cheese get to room temp, unless your
using a soft cheese. I have found a pan fry of such burgers to work just
fine with a cheddar and with a soft cheese its almost over done, too melty.

I mash up some room temp cheddar and mix in some crushed garlic and oregano.

I have tried cutting the cheese up into small dice and just mixing it
into the ground meat but it tends to melt out.

This thread got me thinking about he old Mark Twain Hotel in SF, they
had a restaurant attached that i would go to just for the bacon &
mushroom cheeseburger, hugh thing and very, very good.

A friend of mine used to have a way of mixing guacamole into the ground
meat. Iirc his burgers were kind of crumbly but very good.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article >,
"Janet Bostwick" > wrote:
> I believe there are cuts of meat that are legitimately called chuck that we
> do not see as roasts (the neck) that are used in ground meat.
> Janet

Right. I've discovered I prefer a ground chuck roast.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

In article >,
"Ophelia" > wrote:
> OK, so if you were buying meat to grind, which cut would YOU choose?

A nicely marbled chuck roast.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

In article >,
sf > wrote:

> On Mon, 10 Aug 2009 22:14:43 -0500, Omelet >
> wrote:
>
> >I have to agree with Sheldon that grinding anything less than that is
> >not worth the effort of cleaning the grinder when you are done.
>
> What are you going to do? Eat it all at one sitting? If you freeze
> anything somebody is going to jump down your throat about TIAD.

<lol> Good point!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> > Hamburgers sandwiches are most often dressed with mayo, mustard and/or
> > ketchup, pickle slices. lettuce, tomato slices and onion. Additional
> > yummies are sliced avocado, bacon strips and/or cheese slices.
>
> I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
> ketchup. Maybe a couple of pickle slices.

Forgot the mushrooms... Thanks. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

sf wrote:
>
> On Mon, 10 Aug 2009 22:14:43 -0500, Omelet >
> wrote:
>
> >I have to agree with Sheldon that grinding anything less than that is
> >not worth the effort of cleaning the grinder when you are done.
>
> What are you going to do? Eat it all at one sitting? If you freeze
> anything somebody is going to jump down your throat about TIAD.

You'd better be prepared to immediately vacuum bag and freeze it with
liquid nitrogen if you want to keep the quality above store ground...

Melba's Jammin' wrote:
>
> In article >,
> "Ophelia" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >,
> > > "Ophelia" > wrote:
> > >
> > >> Does everyone buy ready made? If not, what kind of beef do you use and
> > >> what
> > >> do you mix it with, if anything?
> > >
> > > Lately I've been buying ready-made; my butcher makes them up. When I
> > > make them I use ground chuck, preferably ground chuck roast. I believe
> > > you use "mince" instead of "ground".
> >
> > Yes we do but I know they are the same) Chuck roast!! Thank you
>
> Interestingly, here you can buy ground meat that is labeled ground
> chuck. It does not have the same taste as ground chuck roast. The
> ground chuck roast tastes "meatier" to me. My supermarket meat counter
> has it in its service meat case.

Are you comparing store ground chuck with home ground chuck? The home
ground will taste "meatier" due to the lack of oxidation while the store
ground which has sat and oxidized for hours will have a somewhat
metallic taste. You don't really notice the metallic oxidized taste of
store ground meat until you have had fresh ground non oxidized for
comparison.

"Dan Abel" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> >> Not a daft question at all, and made for a fun thread. :-)
>> >
>> > Hope it helps you!
>>
>> Thanks, yes As always, I learn much here!
>>
>> > Hamburgers sandwiches are most often dressed with mayo, mustard and/or
>> > ketchup, pickle slices. lettuce, tomato slices and onion. Additional
>> > yummies are sliced avocado, bacon strips and/or cheese slices.
>>
>> All noted thanks
>
> What about the beetroot?
>
> And the fried egg?

lol how does all this stuff fit into a bread roll with a hamburger!!

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> Ophelia wrote:
>> Janet Wilder wrote:
>>
>>>Omelet wrote:
>>>
>>>
>>>>Hamburgers sandwiches are most often dressed with mayo, mustard
>>>>and/or ketchup, pickle slices. lettuce, tomato slices and onion.
>>>>Additional yummies are sliced avocado, bacon strips and/or cheese
>>>>slices.
>>>
>>>I like mine with sauteed mushrooms, Swiss cheese, avocado and Heinz
>>>ketchup. Maybe a couple of pickle slices.
>>
>>
>> yum
>
> I like the Julia Child version of a cheese burger where you put the cheese
> inside the meat.
>
> Wrap the raw hamburger around an appropriately sized amount of cheese and
> then cook the burger, served on a toasted & garlic buttered french roll.
> Lettuce, sliced onion & tomato, mustard & mayo etc.
>
> Mine tend to come out rather juicy so the french roll is helpful in not
> losing a drop of those marvelous juices.
>
> I have done this with various cheese, a good blue or brie is nice but my
> favorite is a sharp cheddar mixed with crushed garlic & oregano.

What a lovely idea David loves cheese. My brother makes a mean steak
pie, He puts stilton into it just before he puts on the pastry.

"Mr. Joseph Littleshoes Esq." > wrote in message
...
> This thread got me thinking about he old Mark Twain Hotel in SF, they had
> a restaurant attached that i would go to just for the bacon & mushroom
> cheeseburger, hugh thing and very, very good.
>
> A friend of mine used to have a way of mixing guacamole into the ground
> meat. Iirc his burgers were kind of crumbly but very good.

Part of my original question was about what someone would mix into the
Hamburger. I thought mushroom and onion would be very nice. Anyway. Down
to business I bought a nice piece of silverside (roasting) and today I
shall experiement with my first Hamburger! I shall report back later

> wrote in message ...
>> OK, I think I've detected a trend here. You go to hamburger joints
> and order some non-hamburger item. Then you don't like it. Seems
> like you are going to their weak side every time.

Yes, you do have a point. To be honest I don't really fancy hamburgers <g>
Oh dear.......


> On the plus side for me, they've just opened a Bojangles in my
> town. It's one of the few fast food type places I like, but I
> do stick with their signature fried chicken and biscuits.

But not hamburgers, huh? <g>

"sf" > wrote in message
...
> On Tue, 11 Aug 2009 20:10:47 +0100, "Ophelia" >
> wrote:
>
>>Hey, it wasn't my choice If you are talking about a Macdonalds, I have
>>been, once!
>
> NO! Don't you have any other places than fast food where you can buy
> a burger?

I don't know, I haven't really looked. See my response to Bill.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>> OK, so if you were buying meat to grind, which cut would YOU choose?
>
> A nicely marbled chuck roast.

I always choose meat which is not too lean. I think the flavour is in the
fat and that it melts out when it is cooked, leaving the flavour and the
tenderness.

On Wed, 12 Aug 2009 08:00:17 +0100, "Ophelia" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 11 Aug 2009 20:10:47 +0100, "Ophelia" >
>> wrote:
>>
>>>Hey, it wasn't my choice If you are talking about a Macdonalds, I have
>>>been, once!
>>
>> NO! Don't you have any other places than fast food where you can buy
>> a burger?
>
>I don't know, I haven't really looked. See my response to Bill.
>
Then why are you talking about them? There's no point in bring them
up and then saying you don't like them if you've never had burgers
anywhere other than the worst burger joints on planet earth!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 11 Aug 2009 22:49:56 -0500, "Pete C." >
wrote:
>
>Melba's Jammin' wrote:
>>
>> Interestingly, here you can buy ground meat that is labeled ground
>> chuck. It does not have the same taste as ground chuck roast. The
>> ground chuck roast tastes "meatier" to me. My supermarket meat counter
>> has it in its service meat case.
>
>Are you comparing store ground chuck with home ground chuck? The home
>ground will taste "meatier" due to the lack of oxidation while the store
>ground which has sat and oxidized for hours will have a somewhat
>metallic taste. You don't really notice the metallic oxidized taste of
>store ground meat until you have had fresh ground non oxidized for
>comparison.

So, what you're really saying is home ground will taste like store
bought if you let it sit for... how long?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 12 Aug 2009 07:57:11 +0100, "Ophelia" >
wrote:

>I thought mushroom and onion would be very nice. Anyway. Down
>to business

I think mushroom and onion is better *on* a burger than in it. If you
don't like the taste of beef, put them in.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 12 Aug 2009 07:54:10 +0100, "Ophelia" >
wrote:

>My brother makes a mean steak
>pie, He puts stilton into it just before he puts on the pastry.

Steak pie isn't a staple over here, but I had a killer one in London.
The crust is just as important too. Will you post a recipe someday?

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> Then why are you talking about them? There's no point in bring them
> up and then saying you don't like them if you've never had burgers
> anywhere other than the worst burger joints on planet earth!

Doesn't matter much. I am now geared up to making my own...

I tend to use a thermometer to check the temp of meat I am cooking. What
temp ought hamburger be when cooked?

"sf" > wrote in message
...
> On Wed, 12 Aug 2009 07:57:11 +0100, "Ophelia" >
> wrote:
>
>>I thought mushroom and onion would be very nice. Anyway. Down
>>to business
>
> I think mushroom and onion is better *on* a burger than in it. If you
> don't like the taste of beef, put them in.
>

My meat is ground, seasoned and in the fridge ready to cook when his nibs
gets home from work I have prepared chips (um.. potatoes sliced and cut
into sticks) ready to fry...I have sweetcorn waiting in the microwave, I
have wholemeat rolls and I have salad stuff. I bought some chutney. I
shall fry mushrooms to serve on the side and sweet onions to slice up with
the salad! Oh yes I have mayonnaise. ready. What have I missed?

"sf" > wrote in message
...
> On Wed, 12 Aug 2009 07:54:10 +0100, "Ophelia" >
> wrote:
>
>>My brother makes a mean steak
>>pie, He puts stilton into it just before he puts on the pastry.
>
> Steak pie isn't a staple over here, but I had a killer one in London.
> The crust is just as important too.

Oh yes!

>Will you post a recipe someday?

Mine or my brothers?

"sf" wrote
>
> So, what you're really saying is home ground will taste like store
> bought if you let it sit for... how long?
>
>

If it's the prepackaged stuff one normally buys from the stupidmarket,
you're talking at least a week, probably more like two-three weeks...
because they don't grind cuts like roasts... first they wait until the
roasts pass the sell-by date and they turn those into smaller cuts like
steaks, than after the steaks pass the sell-by date they turn that into
generic stew meat, then after the stew meat passes its sell-by date they
finally grind it but not before adding all the scraps and trimmings they
saved from the previous day. When I say preground is mystery meat it's
truly MYSTERY meat.. now I just exposed some of the mystery but only the tip
of the iceberg.

Ophelia wrote:

> My friend had a super dooper whatever skyscraper. I had never been
> before and I perused the menu. Filet of fish was on the list, and
> liking fish, that is what I chose. My first bite was the last!!! I
> expected fish! What I didn't expect was the plastic cheese and the
> GUNK!!! The first bite was the last and I nearly threw up Needless to
> say, I have never been back!

Cheese in a Filet o' Fish?!? [can't remember where "Mc" should go]
I understand your reaction
They gotta be crazy. I tried that sandwich in an italian McD's and it
contained just the breaded fish, some lattuce and maio.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Ophelia wrote:
>
>> My friend had a super dooper whatever skyscraper. I had never been
>> before and I perused the menu. Filet of fish was on the list, and
>> liking fish, that is what I chose. My first bite was the last!!! I
>> expected fish! What I didn't expect was the plastic cheese and the
>> GUNK!!! The first bite was the last and I nearly threw up Needless to
>> say, I have never been back!
>
> Cheese in a Filet o' Fish?!? [can't remember where "Mc" should go]
> I understand your reaction
> They gotta be crazy. I tried that sandwich in an italian McD's and it
> contained just the breaded fish, some lattuce and maio.

That doesn't too bad. btw I have printed that pic of a cow you showed me,
and when I go to the butchers I shall take it with me. I shall let you know
what we call 'number 17' )

I can't believe how much 'stuff' I have out on the counter, for
hamburgers!!! Heh I have taken some pics of the 'mincing/grinding in
action. I will put them up later so everyone can scoff at them)

I have never liked the look of hamburgers ready cooked. They always look
like hard, overcooked patties. If my hamburgers look the same when I am
done, I shall give up!!

sf wrote:
>
> On Tue, 11 Aug 2009 22:49:56 -0500, "Pete C." >
> wrote:
> >
> >Melba's Jammin' wrote:
> >>
> >> Interestingly, here you can buy ground meat that is labeled ground
> >> chuck. It does not have the same taste as ground chuck roast. The
> >> ground chuck roast tastes "meatier" to me. My supermarket meat counter
> >> has it in its service meat case.
> >
> >Are you comparing store ground chuck with home ground chuck? The home
> >ground will taste "meatier" due to the lack of oxidation while the store
> >ground which has sat and oxidized for hours will have a somewhat
> >metallic taste. You don't really notice the metallic oxidized taste of
> >store ground meat until you have had fresh ground non oxidized for
> >comparison.
>
> So, what you're really saying is home ground will taste like store
> bought if you let it sit for... how long?

I'm not sure how long it takes to get to "fully oxidized". You could try
a test - get a good sized roast or whatever, cut it in half, grind one
half, wrap in plastic wrap, wrap other half unground, refrigerate both
for a couple days, then grind the second half, form burgers from both
samples, grill and taste. Both samples will be the same total age,
refrigeration temp and cooking temp, so the only difference will be the
increased oxidation of the ground then stored sample.

Ophelia wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >> OK, so if you were buying meat to grind, which cut would YOU choose?
> >
> > A nicely marbled chuck roast.
>
> I always choose meat which is not too lean. I think the flavour is in the
> fat and that it melts out when it is cooked, leaving the flavour and the
> tenderness.

We know that much of the flavor is in the fat, that's why commercial
hamburger mix is 50/50 (yeow!).

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >> OK, so if you were buying meat to grind, which cut would YOU choose?
> >
> > A nicely marbled chuck roast.
>
> I always choose meat which is not too lean. I think the flavour is in the
> fat and that it melts out when it is cooked, leaving the flavour and the
> tenderness.

True, true.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.