Bob Terwilliger wrote:
> 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.

Another option is to use a fried hamburger patty as the breakfast meat.
I like having a burger plain on the plate with two eggs over easy, with
preferably buttered wheat toast, and ketchup on the side. Started this
practice when I was about 8 years old, so I consider it comfort food for me.
<snip>
>
> Bob

Bob

"Pete C." > wrote in message
ster.com...
>
> 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".

I've never had packages of freshly ground frozen beef darken/oxidize...
freezer burn is a whole nother issue, that's simply a loss of moisture due
to minor packaging issues, that spot can be trimmed away, it does not affect
the adjacent meat in any way whatsoever. In any case the freezer shelf life
indicated for ground beef is not so long that freezer burn of any magnitude
is likely to occur with just ordinary wrapping. I don't use my freezer as
storage space for investment purposes, I'd rather use a bank to store my
assets where they can appreciate rather than deteriorate... I see no reason
whatsoever to store meat for more than a couple three months, not in the
US... not since WWII have I seen where there was a shortage of meat in US
markets, and there is always meat on sale so there is no reason to stock up
on any perishables, unless one is severely paranoid survivalist... and then
one should really be stocking up on SPAM! LOL. I still remember when folks
didn't have freezers, they had ice-a-box... they shopped every day, butcher
shops sold meat cut directly from whole sides, not cryo (there was no cryo),
it tasted far better because it was far better quality, especially since it
was never frozen.

In article >,
"brooklyn1" > wrote:

> "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?

Squares of plastic wrap. Works better for me than waxed paper. I've
tried both.

>
> A measuring cup seems like a lot of extra handling.

Gets me consistent portions.

Similar to using powder scoops for ammo reloading and only weighing
every few powder loads on the powder scale to make sure I'm being
consistent.

If I can reload ammo without exceeding chamber pressure tolerance and
blowing up my rifle, I think I can consistently measure out a beef
portion with a measuring cup. ;-)

And it saves a hell of a lot of time...

>
> 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.

See above.
--
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:
> >
> > > 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".

I guess it depends on how long you let it sit in the freezer. Home made
ground beef and sausage generally gets used up in well under 6 months.
Meat is generally good (to me) for about 1 year. Many keep it longer.

I date everything I freeze any more. And have for awhile...
--
Peace! Om

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


Subscribe:

On Thu, 13 Aug 2009 12:27:47 -0500, Pete C. wrote:

> 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.

you mean like mcdonald's?

All McDonald's hamburgers are 100 percent beef with an 80/20 lean-to-fat
ratio, meaning the burgers contain 20 percent fat before cooking.

<http://www.answerbag.com/articles/How-Does-McDonalds-Make-Burgers/14c3698e-0b6b-a06d-ace7-054986270aa2>

so 50/50 is bullshit. what on earth would a 'commercial' fast food
restaurant use it for? no way a 50/50 burger would hold together, and
chili or the like made with a 50/50 mix would look (and probably taste)
completely disgusting.

blake

On Thu, 13 Aug 2009 12:26:47 -0500, Pete C. wrote:

> 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

this is horseshit. please give a cite other than some forklift operator.

blake

On Thu, 13 Aug 2009 13:40:46 -0500, Pete C. wrote:

> 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.

well, o.k., then. everyone knows a forklift operator is an expert on
whatever crap he's forklifting.

blake

Omelet wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > 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".
>
> I guess it depends on how long you let it sit in the freezer. Home made
> ground beef and sausage generally gets used up in well under 6 months.
> Meat is generally good (to me) for about 1 year. Many keep it longer.
>
> I date everything I freeze any more. And have for awhile...

No, it has less to do with time and more to do with packaging. Remove
oxygen and seal tightly i.e. vac-bag and it will survive fairly well.
Problem is that even vac-bagging won't get all the oxygen that is in the
spaces between the grinds out so it will still not hold as well as
vac-bagging and freezing the solid cut for future grinding. Perhaps
grind and bag in a nitrogen atmosphere would fix that problem. They pack
chips and whatnot in nitrogen flushed packaging these days and it gets
them an extra two weeks or so of shelf life.

Omelet wrote:
>
> In article >,
> "brooklyn1" > wrote:
>
> > "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?
>
> Squares of plastic wrap. Works better for me than waxed paper. I've
> tried both.
>
> >
> > A measuring cup seems like a lot of extra handling.
>
> Gets me consistent portions.
>
> Similar to using powder scoops for ammo reloading and only weighing
> every few powder loads on the powder scale to make sure I'm being
> consistent.
>
> If I can reload ammo without exceeding chamber pressure tolerance and
> blowing up my rifle, I think I can consistently measure out a beef
> portion with a measuring cup. ;-)
>
> And it saves a hell of a lot of time...
>
> >
> > 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.
>
> See above.


http://www.cabelas.com/cabelas/en/te...233&hasJS=true

Cabela's Electric Grinder Attachments - Patty Maker Item:XK-515455

Think of it as the burger equivalent of a progressive reloading press...

Rhonda Anderson wrote:
> 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.

Never had a burger with beetroot on it, but in Brazil their burgers came
with cheese and a fried egg. What a surprise. :-)


Becca

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

> Omelet wrote:
> >
> > In article >,
> > "brooklyn1" > wrote:
> >
> > > "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?
> >
> > Squares of plastic wrap. Works better for me than waxed paper. I've
> > tried both.
> >
> > >
> > > A measuring cup seems like a lot of extra handling.
> >
> > Gets me consistent portions.
> >
> > Similar to using powder scoops for ammo reloading and only weighing
> > every few powder loads on the powder scale to make sure I'm being
> > consistent.
> >
> > If I can reload ammo without exceeding chamber pressure tolerance and
> > blowing up my rifle, I think I can consistently measure out a beef
> > portion with a measuring cup. ;-)
> >
> > And it saves a hell of a lot of time...
> >
> > >
> > > 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.
> >
> > See above.
>
>
> http://www.cabelas.com/cabelas/en/te...m.jsp?_DARGS=/
> cabelas/en/common/catalog/item-link.jsp_A&_DAV=MainCatcat602009-cat280028_TGP&
> id=0054307515455a&navCount=1&podId=0054307&parentI d=cat280028&masterpathid=&na
> vAction=push&catalogCode=XK&rid=&parentType=index& indexId=cat601233&hasJS=true
>
> Cabela's Electric Grinder Attachments - Patty Maker Item:XK-515455
>
> Think of it as the burger equivalent of a progressive reloading press...

<lol> Sweet. Thanks. ;-)
And I did get my grinder from Cabela's!
--
Peace! Om

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


Subscribe:

blake murphy wrote:
> On Thu, 13 Aug 2009 12:27:47 -0500, Pete C. wrote:
>
>> 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.
>
> you mean like mcdonald's?
>
> All McDonald's hamburgers are 100 percent beef with an 80/20 lean-to-fat
> ratio, meaning the burgers contain 20 percent fat before cooking.
>
> <http://www.answerbag.com/articles/How-Does-McDonalds-Make-Burgers/14c3698e-0b6b-a06d-ace7-054986270aa2>
>
> so 50/50 is bullshit. what on earth would a 'commercial' fast food
> restaurant use it for? no way a 50/50 burger would hold together, and
> chili or the like made with a 50/50 mix would look (and probably taste)
> completely disgusting.
>
> blake

I call for a scientific testing of the their "chub" :-) As dry as they
cook it, and as much salted condensed beef flavoring (notice I said
"flavoring"), I would dare anyone to claim MCD's stuff as even being
beef, let alone, a specific fat ratio. For all I know it could be
reconstituted dry cat food as the "bulk" product in the burger. At least
they don't put the little fake grill marks on it like their primary rival.

And BTW, I consider their product "completely disgusting", but that
could just be me.

Bob

On Fri, 14 Aug 2009 13:51:17 -0500 in rec.food.cooking, Omelet
> wrote,
>I date everything I freeze any more. And have for awhile...

So if any of Om's dates are missing, look in her freezer.

\

In article >,
David Harmon > wrote:

> On Fri, 14 Aug 2009 13:51:17 -0500 in rec.food.cooking, Omelet
> > wrote,
> >I date everything I freeze any more. And have for awhile...
>
> So if any of Om's dates are missing, look in her freezer.
>
> \

<lol> That was just ornery!
--
Peace! Om

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


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