sf said...

> On Thu, 13 Aug 2009 08:07:58 +0100, "Ophelia" >
> wrote:
>
>>sf wrote:
>>> On Wed, 12 Aug 2009 16:01:25 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>> "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?
>>>>
>>> Either! You were bragging about your brother's. Is your's something
>>> to brag about too? LOL!
>>
>>Without doubt!!!! )
>>
> Then stop talking and start posting a recipe!


Seems like the old "watch me pull a rabbit out of my hat" trick.

Andy

On Aug 10, 8:37*am, Andy > wrote:
> Michael "Dog3" said...
>
> > Now and then I'll make a pocket in the center
> > of the patty and put in a chunk of blue cheese.
>
> I do that occasionally, before forming, I'll stab the wad with my thumb,
> add my taste of Cholula hot sauce and then form into a burger. I used to
> drown it while cooking in Worcheshire sauce until gout.
>
> I don't see much sense in not doctoring up hamburger meat. After all when
> it's off the grill (stove, whatever) it's going to get dressed with
> pickles, lettuce, tomato, etc., etc.
>
> I don't see the harm in helping out what is now more than ever, flavorless
> ground beef?
>
> Now ground buffalo I leave alone. I don't even dress it after cooking. It's
> flavor is just fine on it's own.

Then why can't you understand that many feel the same way about not
adulterating ground beef?

Beef and bison are not that different from each other. Nowhere near
as different as chicken is from turkey.
>
> Imho,
>
> Andy

--Bryan

On Aug 13, 8:07*am, Bobo Bonobo® > wrote:
> On Aug 10, 8:37*am, Andy > wrote:
>
>
>
> > Michael "Dog3" said...
>
> > > Now and then I'll make a pocket in the center
> > > of the patty and put in a chunk of blue cheese.
>
> > I do that occasionally, before forming, I'll stab the wad with my thumb,
> > add my taste of Cholula hot sauce and then form into a burger. I used to
> > drown it while cooking in Worcheshire sauce until gout.
>
> > I don't see much sense in not doctoring up hamburger meat. After all when
> > it's off the grill (stove, whatever) it's going to get dressed with
> > pickles, lettuce, tomato, etc., etc.
>
> > I don't see the harm in helping out what is now more than ever, flavorless
> > ground beef?
>
> > Now ground buffalo I leave alone. I don't even dress it after cooking. It's
> > flavor is just fine on it's own.
>
> Then why can't you understand that many feel the same way about not
> adulterating ground beef?
>
> Beef and bison are not that different from each other. *Nowhere near
> as different as chicken is from turkey.

I never thought chicken and turkey were that different either.

John Kuthe...

>
>
>
> > Imho,
>
> > Andy
>
> --Bryan

"Pete C." > wrote in message
ster.com...
>
> sf wrote:
>>
>> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
>> wrote:
>>
>> >We know that much of the flavor is in the fat, that's why commercial
>> >hamburger mix is 50/50 (yeow!).
>>
>> <laugh> It is not! 80-20 is good.
>
> Yes, it is. I saw a program once with a segment in one of the processing
> plants which showed the guy forklifting into the grinder "2,000# of lean
> and 2,000# of fat" and "yes, it is 50/50" and that was the guy with the
> forklift speaking, not a voiceover.

That was for sausage.

>> wrote:
>>>
>>> Ophelia > wrote:
>>>
>>>> The hamburgers were wonderful) I searched on the USDA site for
>>>> the temperature to cook them and used my thermometer to cook them
>>>> to 160f.
>>>
>>> USDA is a bit paranoid about ground beef and 160F is really well
>>> done. I prefer a medium burger, and if you are grinding your own
>>> meat you are less likely to have any problem with that. On the
>>> other hand, you added pork, so maybe it's best to go for well done.
>>> You might try 145 to 150 next time to see if you like it better.
>>>
>>
>> Yes, one of the many advantages of grinding your own hamburg fresh and
>> grilling it immediately is that you can cook it quite rare with good
>> safety.
>
>
When you grind beef yourself you can cook it to whatever level of doneness
you like or you don't need to cook it at all, you can eat it raw. All beef
someone else grinds needs to be cooked well done.

brooklyn1 said...

>>> Yes, one of the many advantages of grinding your own hamburg fresh and
>>> grilling it immediately is that you can cook it quite rare with good
>>> safety.
>>
>>
> When you grind beef yourself you can cook it to whatever level of
> doneness you like or you don't need to cook it at all, you can eat it
> raw. All beef someone else grinds needs to be cooked well done.


I'd suggest that is fairly untrue. The bacteria that collects on the
surface will get ground into the meat. You CAN cook the same steak to rare
since the outside bacteria will be killed off.

I like buffalo for some free-range no ecoli claims and have enjoyed many
bloody burgers and steaks with zero ill effect.

The wholesale club sells frozen angus beef burgers by the 16-pack. I've
cooked them rare without incident. Imho, that's a good safety measure. If
one in the pack is safe, the rest are too. Feel free to "rare away!!!"
Sure, burger patty #1 is a potential risk.

Everyday ground up mystery meat is a bigger risk, imho.

Andy
Not once salmonella'd or e-coli'd or lysteria'd.



--
I'm no longer a danger to society.

"Andy" > wrote in message ...
> brooklyn1 said...
>
>>>> Yes, one of the many advantages of grinding your own hamburg fresh and
>>>> grilling it immediately is that you can cook it quite rare with good
>>>> safety.
>>>
>>>
>> When you grind beef yourself you can cook it to whatever level of
>> doneness you like or you don't need to cook it at all, you can eat it
>> raw. All beef someone else grinds needs to be cooked well done.
>
>
> I'd suggest that is fairly untrue. The bacteria that collects on the
> surface will get ground into the meat. You CAN cook the same steak to rare
> since the outside bacteria will be killed off.
>
>
Naturally normal brained folks understand that when one grinds beef themself
they don't turn it into preground mystery meat by saving it for days....
instead they cook/eat it right away, before bacteria can multiply.

brooklyn1 said...

> Naturally normal brained folks understand that when one grinds beef
> themself they don't turn it into preground mystery meat by saving it for
> days....


WTF?

Stop smoking your back 40! LOL!

Andy

In article >,
sf > wrote:

> On Wed, 12 Aug 2009 20:59:03 -0500, Omelet >
> wrote:
>
> >I prefer to add salt to taste after it's cooked.
>
> Getting away from burgers... I cooked broccolini tonight. Salted the
> water and blanched before I sautéed them in olive oil and garlic. I
> tasted before proceeding... oh man did it taste salty! My tastebuds
> must be becoming salt sensitive. Oddly, the salt didn't bother me
> after I finished it off with OO and garlic.

If you are trying to go low sodium as a lifestyle, it does not take long
to become salt sensitive. I learned that the hard way. Most chain
restaurants are out of my taste range any more.... <sigh>
--
Peace! Om

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


Subscribe:

In article >,
sf > wrote:

> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> wrote:
>
> >We know that much of the flavor is in the fat, that's why commercial
> >hamburger mix is 50/50 (yeow!).
>
> <laugh> It is not! 80-20 is good.

80/20 is what I see most of the time, and it work for most stuff?

Imho anyhoo.
--
Peace! Om

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


Subscribe:

In article .com>,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article .com>,
> > "Pete C." > wrote:
> >
> > > sf wrote:
> > > >
> > > > On Wed, 12 Aug 2009 11:05:40 -0500, "Pete C." >
> > > > wrote:
> > > >
> > > > >I'm not sure how long it takes to get to "fully oxidized".
> > > >
> > > > I have no idea what you mean by oxidized. Rancid?
> > >
> > > Not exactly, but similar. It's oxygen in the air reacting with the meat,
> > > when the meat is in a large piece only the outer surface can oxidize,
> > > when ground the surface area exposed to oxidation vastly increases so
> > > the amount of time all that surface area is exposed to air before
> > > cooking makes a big difference. Oxidation of the meat produces a
> > > somewhat metallic flavor and as I noted in another post, if you haven't
> > > ever had fresh ground meat you may not notice or realize it.
> >
> > When I get store bought mystery meat from our local grocer, I'm
> > fortunate. They have times on the packages and grind small amounts 3
> > times per day. I generally get to the store around 07:00 so get some
> > fresh from the first batch. It's usually been there for less than 1
> > hour. :-)
> >
> > And yes, I know what you mean! I can taste the difference between that
> > and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
> > fat content varies tho' so is not listed on the package, but it tends to
> > be pretty lean...
>
> Try grinding it yourself and see what a difference taking the time
> between grind and cook down to just a few minutes.

But there is also setup, take down and cleaning time for the grinder...

Time is money. I never grind less than #20.
--
Peace! Om

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


Subscribe:

Pete C. wrote:

>
> sf wrote:
> >
> > On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> > wrote:
> >
> > > We know that much of the flavor is in the fat, that's why
> > > commercial hamburger mix is 50/50 (yeow!).
> >
> > <laugh> It is not! 80-20 is good.
>
> Yes, it is. I saw a program once with a segment in one of the
> processing plants which showed the guy forklifting into the grinder
> "2,000# of lean and 2,000# of fat" and "yes, it is 50/50" and that
> was the guy with the forklift speaking, not a voiceover.

What do you mean by "commercial"? The local supermarket sells regular
ground beef (70/30), lean (80/20), and extra lean (90/10). There is
also ground chuck, ground round, and ground sirloin. Nothing is sold as
"hamburger" at all.




Brian

--
Day 192 of the "no grouchy usenet posts" project

Omelet wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > Omelet wrote:
> > >
> > > In article .com>,
> > > "Pete C." > wrote:
> > >
> > > > sf wrote:
> > > > >
> > > > > On Wed, 12 Aug 2009 11:05:40 -0500, "Pete C." >
> > > > > wrote:
> > > > >
> > > > > >I'm not sure how long it takes to get to "fully oxidized".
> > > > >
> > > > > I have no idea what you mean by oxidized. Rancid?
> > > >
> > > > Not exactly, but similar. It's oxygen in the air reacting with the meat,
> > > > when the meat is in a large piece only the outer surface can oxidize,
> > > > when ground the surface area exposed to oxidation vastly increases so
> > > > the amount of time all that surface area is exposed to air before
> > > > cooking makes a big difference. Oxidation of the meat produces a
> > > > somewhat metallic flavor and as I noted in another post, if you haven't
> > > > ever had fresh ground meat you may not notice or realize it.
> > >
> > > When I get store bought mystery meat from our local grocer, I'm
> > > fortunate. They have times on the packages and grind small amounts 3
> > > times per day. I generally get to the store around 07:00 so get some
> > > fresh from the first batch. It's usually been there for less than 1
> > > hour. :-)
> > >
> > > And yes, I know what you mean! I can taste the difference between that
> > > and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
> > > fat content varies tho' so is not listed on the package, but it tends to
> > > be pretty lean...
> >
> > Try grinding it yourself and see what a difference taking the time
> > between grind and cook down to just a few minutes.
>
> But there is also setup, take down and cleaning time for the grinder...
>
> Time is money. I never grind less than #20.

I commonly grind ~3#. I have the Kitchenaid grinder that I run on my
Hobart mixer. Setup time is about 45 seconds (take attachment out of the
box and affix to the front of the mixer). Cleanup time is about 3
minutes (disassemble, dump remains in garbage, hand wash, reassemble,
put back in box on shelf). Nothing to it.

Andy wrote:
>
> brooklyn1 said...
>
> >>> Yes, one of the many advantages of grinding your own hamburg fresh and
> >>> grilling it immediately is that you can cook it quite rare with good
> >>> safety.
> >>
> >>
> > When you grind beef yourself you can cook it to whatever level of
> > doneness you like or you don't need to cook it at all, you can eat it
> > raw. All beef someone else grinds needs to be cooked well done.
>
> I'd suggest that is fairly untrue. The bacteria that collects on the
> surface will get ground into the meat. You CAN cook the same steak to rare
> since the outside bacteria will be killed off.

The bacteria on the outside is not the main issue, it is the
multiplication of that bacteria once the meat is ground and then sits.
When ground and then immediately cooked and consumed the bacteria
doesn't have time to multiply.

Additionally when grinding for a raw or near raw preparation, one
normally trims off the exterior of the piece of meat to be ground, being
careful to not contaminate the inner portion, before switching knives
and cutting boards for the final cut down to grindable pieces.

Pete C. wrote:

> Cleanup time is about 3
> minutes (disassemble, dump remains in garbage, hand wash, reassemble,
> put back in box on shelf). Nothing to it.

I really like the KA grinder attachment. It can take a bit of time since
the chunks need to be cut small enough to fit and not be forced through
too much.

A trick for clearing out the attachment is to run a piece of bread
through it after grinding the meat. Pulls most of that meat pulp out and
the cleaning is easier.

--Lin

brooklyn1 wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > sf wrote:
> >>
> >> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> >> wrote:
> >>
> >> >We know that much of the flavor is in the fat, that's why commercial
> >> >hamburger mix is 50/50 (yeow!).
> >>
> >> <laugh> It is not! 80-20 is good.
> >
> > Yes, it is. I saw a program once with a segment in one of the processing
> > plants which showed the guy forklifting into the grinder "2,000# of lean
> > and 2,000# of fat" and "yes, it is 50/50" and that was the guy with the
> > forklift speaking, not a voiceover.
>
> That was for sausage.

No, the forklift driver stated it was standard hamburger mix.

Default User wrote:
>
> Pete C. wrote:
>
> >
> > sf wrote:
> > >
> > > On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> > > wrote:
> > >
> > > > We know that much of the flavor is in the fat, that's why
> > > > commercial hamburger mix is 50/50 (yeow!).
> > >
> > > <laugh> It is not! 80-20 is good.
> >
> > Yes, it is. I saw a program once with a segment in one of the
> > processing plants which showed the guy forklifting into the grinder
> > "2,000# of lean and 2,000# of fat" and "yes, it is 50/50" and that
> > was the guy with the forklift speaking, not a voiceover.
>
> What do you mean by "commercial"? The local supermarket sells regular
> ground beef (70/30), lean (80/20), and extra lean (90/10). There is
> also ground chuck, ground round, and ground sirloin. Nothing is sold as
> "hamburger" at all.

Commercial = Fast food restaurant

Supermarket = Retail

Omelet wrote:
>
> In article >,
> sf > wrote:
>
> > On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> > wrote:
> >
> > >We know that much of the flavor is in the fat, that's why commercial
> > >hamburger mix is 50/50 (yeow!).
> >
> > <laugh> It is not! 80-20 is good.
>
> 80/20 is what I see most of the time, and it work for most stuff?
>
> Imho anyhoo.

What you see at the supermarket is *retail*, not commercial. Commercial
= fast food restaurant, and the like.

Pete C. wrote:
> I commonly grind ~3#. I have the Kitchenaid grinder that I run on my
> Hobart mixer. Setup time is about 45 seconds (take attachment out of
> the box and affix to the front of the mixer). Cleanup time is about 3
> minutes (disassemble, dump remains in garbage, hand wash, reassemble,
> put back in box on shelf). Nothing to it.

Oh I am happy to grind about 1lb at a time. Cleanup time is nothing really
and it is worth it to me to get freshly ground meat.

Lin wrote:
>
> Pete C. wrote:
>
> > Cleanup time is about 3
> > minutes (disassemble, dump remains in garbage, hand wash, reassemble,
> > put back in box on shelf). Nothing to it.
>
> I really like the KA grinder attachment. It can take a bit of time since
> the chunks need to be cut small enough to fit and not be forced through
> too much.

Think strips, not chunks. Strips around 1" square by up to 6" long or so
feed just fine.

>
> A trick for clearing out the attachment is to run a piece of bread
> through it after grinding the meat. Pulls most of that meat pulp out and
> the cleaning is easier.

A bottle brush works well for cleaning. I also find I can fold a sponge
in half and get it inside the grinder. The relatively low internal
volume limits the amount of gunk remaining after grinding and I find
nearly all of the remains are wrapped around the cutter blade so they
are very easy to remove.

On Thu, 13 Aug 2009 07:53:44 +0100, Ophelia wrote:

> "sf" > wrote in message
> news >
>> Are you kidding?
>
> No!
>
> I never use a thermometer. Cooking hamburger isn't
>> brain surgery. Cook them how you like.
>
> But I had never cooked them before, so I didn't know 'how I like'
>
> I like mine on the rare side;
>> but you may not if all you've ever had is a Wimpy burger. I use high
>> heat so they brown on the outside, but they don't cook through.
>
> As I have told you, I have never had a Wimpy burger. I told you I didn't
> like the look of them.... thin, flat, hard looking discs which was not
> something I intended to replicate at home.
>
> I went to the USDA site and got good information - cook slowly to 160f and
> they were perfect!

i love a happy ending.

your pal,
blake

On Wed, 12 Aug 2009 22:15:31 -0700, sf wrote:

> On Wed, 12 Aug 2009 20:56:18 -0500, Omelet >
> wrote:
>
>>
>>And yes, I know what you mean! I can taste the difference between that
>>and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
>>fat content varies tho' so is not listed on the package, but it tends to
>>be pretty lean...
>
> I'm just not that particular. It's food and I am not scared of
> cooties. OTOH, I do appreciate burgers that are ground in house at my
> favorite burger joints.

where is mark thorson to warn us of brain cooties?!?

your pal,
blake

On Wed, 12 Aug 2009 11:08:09 -0500, Pete C. wrote:

> 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!).

50/50? you're nuts.

blake

On Wed, 12 Aug 2009 23:00:23 -0500, Pete C. wrote:

> sf wrote:
>>
>> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
>> wrote:
>>
>>>We know that much of the flavor is in the fat, that's why commercial
>>>hamburger mix is 50/50 (yeow!).
>>
>> <laugh> It is not! 80-20 is good.
>
> Yes, it is. I saw a program once with a segment in one of the processing
> plants which showed the guy forklifting into the grinder "2,000# of lean
> and 2,000# of fat" and "yes, it is 50/50" and that was the guy with the
> forklift speaking, not a voiceover.

well sure, some random yo-yo on a forklift would certainly know.

your pal,
blake

Pete C. wrote:

>
> Default User wrote:

> > What do you mean by "commercial"?

> Commercial = Fast food restaurant
>
> Supermarket = Retail

Ok.



Brian

--
Day 192 of the "no grouchy usenet posts" project

blake murphy wrote:
>
> On Wed, 12 Aug 2009 23:00:23 -0500, Pete C. wrote:
>
> > sf wrote:
> >>
> >> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> >> wrote:
> >>
> >>>We know that much of the flavor is in the fat, that's why commercial
> >>>hamburger mix is 50/50 (yeow!).
> >>
> >> <laugh> It is not! 80-20 is good.
> >
> > Yes, it is. I saw a program once with a segment in one of the processing
> > plants which showed the guy forklifting into the grinder "2,000# of lean
> > and 2,000# of fat" and "yes, it is 50/50" and that was the guy with the
> > forklift speaking, not a voiceover.
>
> well sure, some random yo-yo on a forklift would certainly know.

The random yo-yo who works at the processing plant producing the product
every day certainly would know.

"Omelet" > wrote in message
news
> In article .com>,
> "Pete C." > wrote:
>
>> Omelet wrote:
>> >
>> > In article .com>,
>> > "Pete C." > wrote:
>> >
>> > > sf wrote:
>> > > >
>> > > > On Wed, 12 Aug 2009 11:05:40 -0500, "Pete C." >
>> > > > wrote:
>> > > >
>> > > > >I'm not sure how long it takes to get to "fully oxidized".
>> > > >
>> > > > I have no idea what you mean by oxidized. Rancid?
>> > >
>> > > Not exactly, but similar. It's oxygen in the air reacting with the
>> > > meat,
>> > > when the meat is in a large piece only the outer surface can oxidize,
>> > > when ground the surface area exposed to oxidation vastly increases so
>> > > the amount of time all that surface area is exposed to air before
>> > > cooking makes a big difference. Oxidation of the meat produces a
>> > > somewhat metallic flavor and as I noted in another post, if you
>> > > haven't
>> > > ever had fresh ground meat you may not notice or realize it.
>> >
>> > When I get store bought mystery meat from our local grocer, I'm
>> > fortunate. They have times on the packages and grind small amounts 3
>> > times per day. I generally get to the store around 07:00 so get some
>> > fresh from the first batch. It's usually been there for less than 1
>> > hour. :-)
>> >
>> > And yes, I know what you mean! I can taste the difference between that
>> > and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
>> > fat content varies tho' so is not listed on the package, but it tends
>> > to
>> > be pretty lean...
>>
>> Try grinding it yourself and see what a difference taking the time
>> between grind and cook down to just a few minutes.
>
> But there is also setup, take down and cleaning time for the grinder...
>
> Time is money. I never grind less than #20.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their
> foot down."
> --Steve Rothstein
>
>
> Subscribe:

"Omelet" > wrote in message
news
> In article .com>,
> "Pete C." > wrote:
>
>> Omelet wrote:
>> >
>> > In article .com>,
>> > "Pete C." > wrote:
>> >
>> > > sf wrote:
>> > > >
>> > > > On Wed, 12 Aug 2009 11:05:40 -0500, "Pete C." >
>> > > > wrote:
>> > > >
>> > > > >I'm not sure how long it takes to get to "fully oxidized".
>> > > >
>> > > > I have no idea what you mean by oxidized. Rancid?
>> > >
>> > > Not exactly, but similar. It's oxygen in the air reacting with the
>> > > meat,
>> > > when the meat is in a large piece only the outer surface can oxidize,
>> > > when ground the surface area exposed to oxidation vastly increases so
>> > > the amount of time all that surface area is exposed to air before
>> > > cooking makes a big difference. Oxidation of the meat produces a
>> > > somewhat metallic flavor and as I noted in another post, if you
>> > > haven't
>> > > ever had fresh ground meat you may not notice or realize it.
>> >
>> > When I get store bought mystery meat from our local grocer, I'm
>> > fortunate. They have times on the packages and grind small amounts 3
>> > times per day. I generally get to the store around 07:00 so get some
>> > fresh from the first batch. It's usually been there for less than 1
>> > hour. :-)
>> >
>> > And yes, I know what you mean! I can taste the difference between that
>> > and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
>> > fat content varies tho' so is not listed on the package, but it tends
>> > to
>> > be pretty lean...
>>
>> Try grinding it yourself and see what a difference taking the time
>> between grind and cook down to just a few minutes.
>
> But there is also setup, take down and cleaning time for the grinder...
>
> Time is money. I never grind less than #20.
>
>
I find packaging takes longer than all the other steps combined... unless I
prepare a 20 pound meat loaf.

> Pete C. wrote:
>
>> sf wrote:
>>> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
>>> wrote:
>>>
>>>> We know that much of the flavor is in the fat, that's why
>>>> commercial hamburger mix is 50/50 (yeow!).
>>> <laugh> It is not! 80-20 is good.
>> Yes, it is. I saw a program once with a segment in one of the
>> processing plants which showed the guy forklifting into the grinder
>> "2,000# of lean and 2,000# of fat" and "yes, it is 50/50" and that
>> was the guy with the forklift speaking, not a voiceover.
>


That's the stuff they pack into "chubs", that plastic bologna shaped
casing. I wouldn't feed it to a dog, but I see people buying it.

Ugh.

gloria p

In article .com>,
"Pete C." > wrote:

> I commonly grind ~3#. I have the Kitchenaid grinder that I run on my
> Hobart mixer. Setup time is about 45 seconds (take attachment out of the
> box and affix to the front of the mixer). Cleanup time is about 3
> minutes (disassemble, dump remains in garbage, hand wash, reassemble,
> put back in box on shelf). Nothing to it.

Ok. <shrugs>

IMHO there is nothing wrong with fresh frozen ground meat.
Patties go straight from grinding into the freezer.
--
Peace! Om

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


Subscribe:

In article >,
"brooklyn1" > wrote:

> > But there is also setup, take down and cleaning time for the grinder...
> >
> > Time is money. I never grind less than #20.
> >
> >
> I find packaging takes longer than all the other steps combined... unless I
> prepare a 20 pound meat loaf.

I use a measuring cup and pre-cut my plastic dividers.
It's actually pretty fast. :-)

And it saves time later.
--
Peace! Om

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


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> > But there is also setup, take down and cleaning time for the grinder...
>> >
>> > Time is money. I never grind less than #20.
>> >
>> >
>> I find packaging takes longer than all the other steps combined... unless
>> I
>> prepare a 20 pound meat loaf.
>
> I use a measuring cup and pre-cut my plastic dividers.
> It's actually pretty fast. :-)
>
>

What are plastic dividers?

A measuring cup seems like a lot of extra handling.

I use a scale, I make up two pound packages and 12 ounce burgers separated
with sheets of waxed paper, all go into zip-locs.... I make a point of
trying not to smoosh after grinding, that's why I question your measuing cup
method.

I noticed in the latest Chef's Catalog there's a new grinder for the KA
mixer, it's made of metal and slightly larger than their old plastic toys r
us model... but it costs $150, a ridiculous price for a small attachment
that doesn't even have it's own motor... I'd strongly recommend putting that
money towards a good stand alone electric grinder like the Waring Pro.
Everyone who claims to cook needs a decent grinder well before they need a
food processor.

Gloria P wrote:
>
> > Pete C. wrote:
> >
> >> sf wrote:
> >>> On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> >>> wrote:
> >>>
> >>>> We know that much of the flavor is in the fat, that's why
> >>>> commercial hamburger mix is 50/50 (yeow!).
> >>> <laugh> It is not! 80-20 is good.
> >> Yes, it is. I saw a program once with a segment in one of the
> >> processing plants which showed the guy forklifting into the grinder
> >> "2,000# of lean and 2,000# of fat" and "yes, it is 50/50" and that
> >> was the guy with the forklift speaking, not a voiceover.
> >
>
> That's the stuff they pack into "chubs", that plastic bologna shaped
> casing. I wouldn't feed it to a dog, but I see people buying it.
>
> Ugh.
>
> gloria p

I wouldn't feed it to a dog and I hate dogs.

Omelet wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > I commonly grind ~3#. I have the Kitchenaid grinder that I run on my
> > Hobart mixer. Setup time is about 45 seconds (take attachment out of the
> > box and affix to the front of the mixer). Cleanup time is about 3
> > minutes (disassemble, dump remains in garbage, hand wash, reassemble,
> > put back in box on shelf). Nothing to it.
>
> Ok. <shrugs>
>
> IMHO there is nothing wrong with fresh frozen ground meat.
> Patties go straight from grinding into the freezer.

The still oxidize in the freezer under typical packaging, and they also
get "freezer burn".

Pete C. replied to Gloria:

>> the stuff they pack into "chubs", that plastic bologna shaped
>> casing. I wouldn't feed it to a dog, but I see people buying it.
>>
>> Ugh.
>
> I wouldn't feed it to a dog and I hate dogs.

I bet Bobo would feed it to a dog.

Bob

"Pete C." > wrote in message
ster.com...
>
>> IMHO there is nothing wrong with fresh frozen ground meat.
>> Patties go straight from grinding into the freezer.
>
> The still oxidize in the freezer under typical packaging, and they also
> get "freezer burn".

Each to his/her own. It wouldn't do for us all to be the same, and nothing
wrong with that

"Ophelia" > wrote in
:

>
> "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!!
>
>
>

Half the fun of eating a hamburger is trying to do so without ending up
with most of the contents on your clothes :-)

Hamburgers here (Australia) don't usually have mayonnaise, mustard or
pickles on them unless you get them at McDonalds.

If you go to most take away food places around here and ask for a plain
hamburger you'll get toasted buttered hamburger bun with meat patty,
shredded iceberg lettuce, tomato, grilled onion and a slice of beetroot
(from a can). And either barbecue sauce or tomato sauce (ketchup).

Optional extras - bacon, fried egg, cheese, pineapple.

If you ask for a hamburger with the lot you'll get the burger described
above plus bacon, egg and cheese.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Dan Abel > wrote in news:dabel-5C42A1.13164711082009@c-61-
68-245-199.per.connect.net.au:

> 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?
>

Ah, the beetroot. I can leave the fried egg, and mayo, mustard or pickles
aren't usual here but to me it's not a hamburger without the beetroot :-)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda wrote:

> Hamburgers here (Australia) don't usually have mayonnaise, mustard or
> pickles on them unless you get them at McDonalds.
>
> If you go to most take away food places around here and ask for a plain
> hamburger you'll get toasted buttered hamburger bun with meat patty,
> shredded iceberg lettuce, tomato, grilled onion and a slice of beetroot
> (from a can). And either barbecue sauce or tomato sauce (ketchup).
>
> Optional extras - bacon, fried egg, cheese, pineapple.
>
> If you ask for a hamburger with the lot you'll get the burger described
> above plus bacon, egg and cheese.

It was only recently that I tried a burger with a fried egg on it, though
I'd seen them often. I have to admit that I liked it very much.

I remember the slice of pickled beet on the burger I ate in Australia, but I
can't remember exactly where I was at the time. (I can narrow it down to
Albany WA or Melbourne, though.) I neither liked it nor disliked it, though
I suppose if you grew up with it, you'd expect it to be there and you'd miss
it if it was absent.

I'm not a big fan of pineapple on a burger in general (teriyaki burgers are
an exception), but I have come up with some similar combinations, like a
burger with barbecue sauce, brie, and pickled papaya. I think burgers are a
good platform to unleash culinary creativity, and I don't appear to be alone
in that evaluation: Some mighty high-falutin' chefs have opened restaurants
dedicated to burgers in recent years.

Bob

"Rhonda Anderson" > wrote in message
.5...
> "Ophelia" > wrote in
>> lol how does all this stuff fit into a bread roll with a hamburger!!
>>
>>
>>
>
> Half the fun of eating a hamburger is trying to do so without ending up
> with most of the contents on your clothes :-)

Hahaha I see)

> Hamburgers here (Australia) don't usually have mayonnaise, mustard or
> pickles on them unless you get them at McDonalds.
>
> If you go to most take away food places around here and ask for a plain
> hamburger you'll get toasted buttered hamburger bun with meat patty,
> shredded iceberg lettuce, tomato, grilled onion and a slice of beetroot
> (from a can). And either barbecue sauce or tomato sauce (ketchup).
>
> Optional extras - bacon, fried egg, cheese, pineapple.
>
> If you ask for a hamburger with the lot you'll get the burger described
> above plus bacon, egg and cheese.

Glory be!!!

thanks Rhonda)