I just polished off a wonderful cheeseburger, and I thought I'd write about
it and say how good it was!

Like many (perhaps most?) people, I get my burgers from a variety of places.
Sometimes I get them from fast-food joints. Sometimes I get them in a
really good bar or restaurant. And sometimes I make them out of ground beef
that I buy at the supermarket.

But today, I thought I'd splurge...at least a little bit. A chuck roast was
sitting in the refrigerator, ready to be made into some kind of braised
dish. Today is Saturday afternoon, however, and I had better ideas!

So I took a knife, sliced off a bit of the chuck roast, cut it into 1"
cubes, and tossed them into the food processor. I don't have a meat grinder
yet (even though I keep on telling myself to get one), so it's the food
processor for me.

For burgers, the chopped meat from the food processor works just fine. I
pulsed a few ounces of beef in the machine for about 10 seconds, pulled it
out, added a little bit of salt and pepper, and formed it into a round
patty.

That patty went right into the middle of a hot cast iron skillet. After 5
minutes, I flipped it over and put a slice of cheddar cheese on it.
(Wisconsin cheddar, of course...it's nice to live in a state with great
cheese!)

Another 5 minutes, and I took it off. The finished cheeseburger went right
onto a toasted hamburger bun, and onto a plate.

Add some potato chips and a Coke, and there you have it! A wonderful
Saturday afternoon lunch.

The burger tasted great, had wonderful texture, and believe it or not, it
didn't "weigh me down" like fast-food burgers do. I don't know why....maybe
it's the fat content or something.

Anyway, please do try grinding your own burgers. Even if you have to use a
food processor instead of a real meat grinder, the results will be
well-worth the effort.

-Dennis Spexet,

> didn't "weigh me down" like fast-food burgers do. I don't know why....maybe
> it's the fat content or something.
>
its because you never had a great big biggy order of fries to go with
it.. that's why i always feel stuff after a hamburger....if at home and
we dont have fries i need two or three burgers to get the stuff
feeling..

>its because you never had a great big biggy order of fries to go with
>it.. that's why i always feel stuff after a hamburger....if at home and
>we dont have fries i need two or three burgers to get the stuff
>feeling..
>

I never eat fast food fries. If I go to Mickey D's; I always get a Fish
Sandwich and a QP with Cheese and a drink.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

On 2004-07-17, Dennis Spexet > wrote:

> Anyway, please do try grinding your own burgers. Even if you have to use a
> food processor instead of a real meat grinder, the results will be
> well-worth the effort.

Yep! I just ate a grind-my-own burger a few minutes ago. Excellent.

nb

On 2004-07-17, Dennis Spexet > wrote:

> Anyway, please do try grinding your own burgers. Even if you have to use a
> food processor instead of a real meat grinder, the results will be
> well-worth the effort.

Yep! I just ate a grind-my-own burger a few minutes ago. Excellent.

nb

Far as I can tell, someone wrote:
>I never eat fast food fries. If I go to Mickey D's; I always get a Fish
>Sandwich and a QP with Cheese and a drink.

After not eating fast foods for about six years, I stopped at one in a
small town off the interstate and had a Wendy's Chicken sandwich.

Now I know what they do with old rubber chickens.

That food went thru me at break-neck speed. Never again.

Far as I can tell, someone wrote:
>I never eat fast food fries. If I go to Mickey D's; I always get a Fish
>Sandwich and a QP with Cheese and a drink.

After not eating fast foods for about six years, I stopped at one in a
small town off the interstate and had a Wendy's Chicken sandwich.

Now I know what they do with old rubber chickens.

That food went thru me at break-neck speed. Never again.

Petey the Wonder Dog > wrote in
:

> Far as I can tell, someone wrote:
>>I never eat fast food fries. If I go to Mickey D's; I always get a
>>Fish Sandwich and a QP with Cheese and a drink.
>
> After not eating fast foods for about six years, I stopped at one in a
> small town off the interstate and had a Wendy's Chicken sandwich.
>
> Now I know what they do with old rubber chickens.
>
> That food went thru me at break-neck speed. Never again.

After avoiding fast food places for many years, I had to stop for an
"emergency" meal a couple of days ago and the only choice was a lone
McDonald's. Almost dreading it, I ordered a Big Mac Meal. I was
happily surprised with the food; the Big Mac was fresh, the fries were
flavorful and crispy. Even the fountain Coke was a perfect balance of
syrup and carbonated water. I almost wanted to order another. This
particular store must have been a rare exception, as my last
recollection of McD's was food that was barely edible.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Petey the Wonder Dog > wrote in
:

> Far as I can tell, someone wrote:
>>I never eat fast food fries. If I go to Mickey D's; I always get a
>>Fish Sandwich and a QP with Cheese and a drink.
>
> After not eating fast foods for about six years, I stopped at one in a
> small town off the interstate and had a Wendy's Chicken sandwich.
>
> Now I know what they do with old rubber chickens.
>
> That food went thru me at break-neck speed. Never again.

After avoiding fast food places for many years, I had to stop for an
"emergency" meal a couple of days ago and the only choice was a lone
McDonald's. Almost dreading it, I ordered a Big Mac Meal. I was
happily surprised with the food; the Big Mac was fresh, the fries were
flavorful and crispy. Even the fountain Coke was a perfect balance of
syrup and carbonated water. I almost wanted to order another. This
particular store must have been a rare exception, as my last
recollection of McD's was food that was barely edible.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Dennis Spexet wrote:

> I just polished off a wonderful cheeseburger, and I thought I'd write about
> it and say how good it was!
>
> Like many (perhaps most?) people, I get my burgers from a variety of places.
> Sometimes I get them from fast-food joints. Sometimes I get them in a
> really good bar or restaurant. And sometimes I make them out of ground beef
> that I buy at the supermarket.
>
> But today, I thought I'd splurge...at least a little bit. A chuck roast was
> sitting in the refrigerator, ready to be made into some kind of braised
> dish. Today is Saturday afternoon, however, and I had better ideas!
>
> So I took a knife, sliced off a bit of the chuck roast, cut it into 1"
> cubes, and tossed them into the food processor. I don't have a meat grinder
> yet (even though I keep on telling myself to get one), so it's the food
> processor for me.
>
> For burgers, the chopped meat from the food processor works just fine. I
> pulsed a few ounces of beef in the machine for about 10 seconds, pulled it
> out, added a little bit of salt and pepper, and formed it into a round
> patty.
>
> That patty went right into the middle of a hot cast iron skillet. After 5
> minutes, I flipped it over and put a slice of cheddar cheese on it.
> (Wisconsin cheddar, of course...it's nice to live in a state with great
> cheese!)
>
> Another 5 minutes, and I took it off. The finished cheeseburger went right
> onto a toasted hamburger bun, and onto a plate.
>
> Add some potato chips and a Coke, and there you have it! A wonderful
> Saturday afternoon lunch.
>
> The burger tasted great, had wonderful texture, and believe it or not, it
> didn't "weigh me down" like fast-food burgers do. I don't know why....maybe
> it's the fat content or something.
>
> Anyway, please do try grinding your own burgers. Even if you have to use a
> food processor instead of a real meat grinder, the results will be
> well-worth the effort.
>
> -Dennis Spexet,
>
>
So much better than the ground mystery meat from the stupidmarket. I
had a meat grinder attachment for my kitchenaid, wasn't a fan. I picked
up an old Griswold #2 meat grinder at a flea market for $10 and gave my
mom the kitchenaid attachment. If one doth not mind the manual labor,
for consistency the oldie wins hands down in my book. My mpther ONTH is
delighted with the grinder I gave her.

Jessica

I make my own hamburgers - and I know that sounds trite - but I do. I
have the time as a retiree and grandmother. I buy the leanest ground
beef from the butcher (not the supermarket) and add minced onion and
seasonings, inlcuding finely chopped parsley, an egg and some dried
breadcrumbs. I make batches of these and freeze some for whenever
....
When the time comes to make the hamburgers, I fry them in a minimum
amount of good quality olive oil and serve them with the buns lightly
toasted and all the other add-ons on a large serving plate for help
yourself. This is normally thinly sliced spiced gherkins, sliced red
onions, sliced large tomato rings and lettuce leaves. I supply
mustard and tomato ketchup, and barbecue sauce as well.

My grandkids love them And I think they are very wholesome and
non-fat. I do NOT supply cheese slices.

How about that?

Cheers

I make my own hamburgers - and I know that sounds trite - but I do. I
have the time as a retiree and grandmother. I buy the leanest ground
beef from the butcher (not the supermarket) and add minced onion and
seasonings, inlcuding finely chopped parsley, an egg and some dried
breadcrumbs. I make batches of these and freeze some for whenever
....
When the time comes to make the hamburgers, I fry them in a minimum
amount of good quality olive oil and serve them with the buns lightly
toasted and all the other add-ons on a large serving plate for help
yourself. This is normally thinly sliced spiced gherkins, sliced red
onions, sliced large tomato rings and lettuce leaves. I supply
mustard and tomato ketchup, and barbecue sauce as well.

My grandkids love them And I think they are very wholesome and
non-fat. I do NOT supply cheese slices.

How about that?

Cheers

Kim > wrote in
:

> I make my own hamburgers - and I know that sounds trite - but I do. I
> have the time as a retiree and grandmother. I buy the leanest ground
> beef from the butcher (not the supermarket) and add minced onion and
> seasonings, inlcuding finely chopped parsley, an egg and some dried
> breadcrumbs. I make batches of these and freeze some for whenever
> ...
> When the time comes to make the hamburgers, I fry them in a minimum
> amount of good quality olive oil and serve them with the buns lightly
> toasted and all the other add-ons on a large serving plate for help
> yourself. This is normally thinly sliced spiced gherkins, sliced red
> onions, sliced large tomato rings and lettuce leaves. I supply
> mustard and tomato ketchup, and barbecue sauce as well.
>
> My grandkids love them And I think they are very wholesome and
> non-fat. I do NOT supply cheese slices.
>
> How about that?
>
> Cheers

I'd forgotten that some folks make up burger patties this way. My mom
and grandmother both used to. I always like them a lot!

I don't grind my own meat (some folks here will be aghast), but buy it
lean from the butcher, like you. From there I make patties and freeze.
I thaw partially and season both surfaces before grilling.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Wayne" > wrote in message
...
> Petey the Wonder Dog > wrote in
> :
>
> > Far as I can tell, someone wrote:
> >>I never eat fast food fries. If I go to Mickey D's; I always get
a
> >>Fish Sandwich and a QP with Cheese and a drink.
> >
> > After not eating fast foods for about six years, I stopped at one
in a
> > small town off the interstate and had a Wendy's Chicken sandwich.
> >
> > Now I know what they do with old rubber chickens.
> >
> > That food went thru me at break-neck speed. Never again.
>
> After avoiding fast food places for many years, I had to stop for an
> "emergency" meal a couple of days ago and the only choice was a lone
> McDonald's. Almost dreading it, I ordered a Big Mac Meal. I was
> happily surprised with the food; the Big Mac was fresh, the fries
were
> flavorful and crispy. Even the fountain Coke was a perfect balance
of
> syrup and carbonated water. I almost wanted to order another. This
> particular store must have been a rare exception, as my last
> recollection of McD's was food that was barely edible.

My last meal at MdDonald's was about 2 years ago. I ordered a Big Mac
and was told they had a special. I could get 2 for just another 50
cents so I did. That turned out to be like aversion therapy. I can't
say I totally dislike McDonald's but all I can associate with
McDonald's now is how yuhkky I felt after putting away those two Big
Macs at one sitting.

Wayne, have you been to In N Out Burgers? I know they have a few
locations around Phoenix. I'm not too fond of their fries but their
burgers and shakes are a huge step up from most of the food from other
fast food chains.

"Wayne" > wrote in message
...
> Petey the Wonder Dog > wrote in
> :
>
> > Far as I can tell, someone wrote:
> >>I never eat fast food fries. If I go to Mickey D's; I always get
a
> >>Fish Sandwich and a QP with Cheese and a drink.
> >
> > After not eating fast foods for about six years, I stopped at one
in a
> > small town off the interstate and had a Wendy's Chicken sandwich.
> >
> > Now I know what they do with old rubber chickens.
> >
> > That food went thru me at break-neck speed. Never again.
>
> After avoiding fast food places for many years, I had to stop for an
> "emergency" meal a couple of days ago and the only choice was a lone
> McDonald's. Almost dreading it, I ordered a Big Mac Meal. I was
> happily surprised with the food; the Big Mac was fresh, the fries
were
> flavorful and crispy. Even the fountain Coke was a perfect balance
of
> syrup and carbonated water. I almost wanted to order another. This
> particular store must have been a rare exception, as my last
> recollection of McD's was food that was barely edible.

My last meal at MdDonald's was about 2 years ago. I ordered a Big Mac
and was told they had a special. I could get 2 for just another 50
cents so I did. That turned out to be like aversion therapy. I can't
say I totally dislike McDonald's but all I can associate with
McDonald's now is how yuhkky I felt after putting away those two Big
Macs at one sitting.

Wayne, have you been to In N Out Burgers? I know they have a few
locations around Phoenix. I'm not too fond of their fries but their
burgers and shakes are a huge step up from most of the food from other
fast food chains.

>From: "Dennis Spexet"

[ . . . ]

>Anyway, please do try grinding your own burgers. Even if you have to use a
>food processor instead of a real meat grinder, the results will be
>well-worth the effort.

Went to a church dinner where the minister grilled the hamburgers. (We have a
hands-on church.) :-) It smelled good and tasted good.

I realized at dinner that it had been something like a year since I had eaten a
hamburger patty. We just can't afford it. We eat occasional chicken, canned
fish.


E. P.

>From: "Dennis Spexet"

[ . . . ]

>Anyway, please do try grinding your own burgers. Even if you have to use a
>food processor instead of a real meat grinder, the results will be
>well-worth the effort.

Went to a church dinner where the minister grilled the hamburgers. (We have a
hands-on church.) :-) It smelled good and tasted good.

I realized at dinner that it had been something like a year since I had eaten a
hamburger patty. We just can't afford it. We eat occasional chicken, canned
fish.


E. P.

"Sam D." > wrote in news:10fkhg05r34c906
@corp.supernews.com:

>
> "Wayne" > wrote in message
> ...
>> Petey the Wonder Dog > wrote in
>> :
>>
>> > Far as I can tell, someone wrote:
>> >>I never eat fast food fries. If I go to Mickey D's; I always get
> a
>> >>Fish Sandwich and a QP with Cheese and a drink.
>> >
>> > After not eating fast foods for about six years, I stopped at one
> in a
>> > small town off the interstate and had a Wendy's Chicken sandwich.
>> >
>> > Now I know what they do with old rubber chickens.
>> >
>> > That food went thru me at break-neck speed. Never again.
>>
>> After avoiding fast food places for many years, I had to stop for an
>> "emergency" meal a couple of days ago and the only choice was a lone
>> McDonald's. Almost dreading it, I ordered a Big Mac Meal. I was
>> happily surprised with the food; the Big Mac was fresh, the fries
> were
>> flavorful and crispy. Even the fountain Coke was a perfect balance
> of
>> syrup and carbonated water. I almost wanted to order another. This
>> particular store must have been a rare exception, as my last
>> recollection of McD's was food that was barely edible.
>
> My last meal at MdDonald's was about 2 years ago. I ordered a Big Mac
> and was told they had a special. I could get 2 for just another 50
> cents so I did. That turned out to be like aversion therapy. I can't
> say I totally dislike McDonald's but all I can associate with
> McDonald's now is how yuhkky I felt after putting away those two Big
> Macs at one sitting.
>
> Wayne, have you been to In N Out Burgers? I know they have a few
> locations around Phoenix. I'm not too fond of their fries but their
> burgers and shakes are a huge step up from most of the food from other
> fast food chains.

Yes, I have gone to In n Out several times and I agree with you. I might
go more often if there was one nearby, but they're all a bit out of my
normal travels.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Kim wrote:

> My grandkids love them And I think they are very wholesome and
> non-fat. I do NOT supply cheese slices.

Why not?

nancy

Kim wrote:

> My grandkids love them And I think they are very wholesome and
> non-fat. I do NOT supply cheese slices.

Why not?

nancy

>Subject: The Joys of Homemade Burgers
>From: Nancy Young
>Date: 7/18/2004 8:56 AM US Eastern Standard Time
>Message-id: >
>
>Kim wrote:
>
>> My grandkids love them And I think they are very wholesome and
>> non-fat. I do NOT supply cheese slices.
>
>Why not?
>
>nancy

Her grand kids must be fat?>Subject: The Joys of Homemade Burgers
>From: Nancy Young
>Date: 7/18/2004 8:56 AM US Eastern Standard Time
>Message-id: >
>
>Kim wrote:
>
>> My grandkids love them And I think they are very wholesome and
>> non-fat. I do NOT supply cheese slices.
>
>Why not?
>
>nancy

Her Grandkids must be obese?

>Subject: The Joys of Homemade Burgers
>From: Nancy Young
>Date: 7/18/2004 8:56 AM US Eastern Standard Time
>Message-id: >
>
>Kim wrote:
>
>> My grandkids love them And I think they are very wholesome and
>> non-fat. I do NOT supply cheese slices.
>
>Why not?
>
>nancy

Her grand kids must be fat?>Subject: The Joys of Homemade Burgers
>From: Nancy Young
>Date: 7/18/2004 8:56 AM US Eastern Standard Time
>Message-id: >
>
>Kim wrote:
>
>> My grandkids love them And I think they are very wholesome and
>> non-fat. I do NOT supply cheese slices.
>
>Why not?
>
>nancy

Her Grandkids must be obese?

"notbob" > wrote in message
news:3JgKc.99026$JR4.54493@attbi_s54...
> On 2004-07-17, Dennis Spexet > wrote:
>
> > Anyway, please do try grinding your own burgers. Even if you have to
use a
> > food processor instead of a real meat grinder, the results will be
> > well-worth the effort.
>
> Yep! I just ate a grind-my-own burger a few minutes ago. Excellent.
>
> nb

There's a new vendor at our farmer's market that sells beef from organizally
raised charolais (spelling?) steers. They have terrific ground beef, the
only I have had that compares with home-ground. Tonight we have burgers on
the grill with corn on the cob.


--
Peter Aitken

Remove the crap from my email address before using.

"notbob" > wrote in message
news:3JgKc.99026$JR4.54493@attbi_s54...
> On 2004-07-17, Dennis Spexet > wrote:
>
> > Anyway, please do try grinding your own burgers. Even if you have to
use a
> > food processor instead of a real meat grinder, the results will be
> > well-worth the effort.
>
> Yep! I just ate a grind-my-own burger a few minutes ago. Excellent.
>
> nb

There's a new vendor at our farmer's market that sells beef from organizally
raised charolais (spelling?) steers. They have terrific ground beef, the
only I have had that compares with home-ground. Tonight we have burgers on
the grill with corn on the cob.


--
Peter Aitken

Remove the crap from my email address before using.

"notbob" > wrote in message
news:3JgKc.99026$JR4.54493@attbi_s54...
> On 2004-07-17, Dennis Spexet > wrote:
>
> > Anyway, please do try grinding your own burgers. Even if you have to
use a
> > food processor instead of a real meat grinder, the results will be
> > well-worth the effort.
>
> Yep! I just ate a grind-my-own burger a few minutes ago. Excellent.
>
> nb

There's a new vendor at our farmer's market that sells beef from organizally
raised charolais (spelling?) steers. They have terrific ground beef, the
only I have had that compares with home-ground. Tonight we have burgers on
the grill with corn on the cob.


--
Peter Aitken

Remove the crap from my email address before using.

Here in New York City, every butcher in the meat store or in the
"fancy" meat department of the super market will grind the meat you
buy. You can get a piece of sirloin steak or boneless breast of
chicken, or whatever else you feel like having and ask to have it
ground. If there is extra work involved, such as deboning a chicken,
there may be an extra charge.

Is this only done here? I just bought a piece of beef roast and asked
the butcher to remove all visible fat and grind it twice. It beats
buying pre-ground meat, but it is not as good as the meat you grind
yourself and you do not have the pleasure of grinding the moistened
roll and onion at the end. My old meat grinder died some time ago.
It was one with a hand crank and was very, very old.

Here in New York City, every butcher in the meat store or in the
"fancy" meat department of the super market will grind the meat you
buy. You can get a piece of sirloin steak or boneless breast of
chicken, or whatever else you feel like having and ask to have it
ground. If there is extra work involved, such as deboning a chicken,
there may be an extra charge.

Is this only done here? I just bought a piece of beef roast and asked
the butcher to remove all visible fat and grind it twice. It beats
buying pre-ground meat, but it is not as good as the meat you grind
yourself and you do not have the pleasure of grinding the moistened
roll and onion at the end. My old meat grinder died some time ago.
It was one with a hand crank and was very, very old.

Here in New York City, every butcher in the meat store or in the
"fancy" meat department of the super market will grind the meat you
buy. You can get a piece of sirloin steak or boneless breast of
chicken, or whatever else you feel like having and ask to have it
ground. If there is extra work involved, such as deboning a chicken,
there may be an extra charge.

Is this only done here? I just bought a piece of beef roast and asked
the butcher to remove all visible fat and grind it twice. It beats
buying pre-ground meat, but it is not as good as the meat you grind
yourself and you do not have the pleasure of grinding the moistened
roll and onion at the end. My old meat grinder died some time ago.
It was one with a hand crank and was very, very old.

In article >, "Peter
Aitken" > wrote:

> There's a new vendor at our farmer's market that sells beef from
> organizally raised charolais (spelling?) steers.


Charolais you got right; it was organically that you missed. "-)
zxcvbob and the devil made me do it. :-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

>Margaret Suran
>
>Here in New York City, every butcher in the meat store or in the
>"fancy" meat department of the super market will grind the meat you
>buy.

Sure, and all you'll get is whatever fercoctah mystery meat was already inside
the grinder (those commercial sized machines can easily hold 2-3 pounds in the
auger), the previous crap is pushed out and your good meat will then stay
inside the machine ready for the next customer, usually the butcher... duh.
You're far better off, especially if you're going to pay good money for a
specific cut, to grind your meat at home, in your own grinder. I'm always
stymied that folks who consider themselves a good cook don't own a meat
grinder, I mean like they have orgasms over $6,000.00 commercial stoves,
$60,000.00 gourmand kitchens, every other top of the line appliance possible,
but then they still eat fercocktah mystery meat from the stupidmarket... what
an enigma.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Sheldon, You may be right, I am not familiar with the machines the
>butchers use, but I have never seen a speck of red meat when I get the
>chicken ground and I have assumed that the meat grinders are cleaned
>after every use. I really do not know whether or not they are.

I should hope they're not grinding red meat and poultry in the same machine...
butcher shops have more than one grinder, and they are not cleaned until the
end of each shift. Years ago my mother would occasionally send me to the
butcher for a couple pounds ground beef shoulder, she'd send me with a dollar,
a large onion, and a couple stale rolls... with instructions to tell the
butcher to pass the onion through first, then the meat, and the bread last...
if that butcher valued his life he'd do exactly as my mudder said... and back
then there'd be change from that dollar too... oh, and I was supposed to ask
for chicken livers, those were free to regular customers. same as fish roe from
the fish monger was free too, along with the makings for fish stock. I still
love poached fresh water fish roe, when I can get it. Naturally a meat grinder
is manditory for making gefilte fish... yeah, I know it can be chopped in a
wooden bowl, but... a grinder is quicker, and the results more uniform... don't
forget to grind in that carrot and potato while you're at it, the parsley and
the matzo too.
And those fish balls folks make ain't gefilte fish at all, those are simply
fish balls... real gefilte fish is *stuffed* (gefilte) back into its own skin
and poached. Truth be known gefilte fish ain't Jewish at all... it's a 10,000
year old Eskimo dish.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>> Sheldon, You may be right, I am not familiar with the machines
>> the butchers use, but I have never seen a speck of red meat when
>> I get the chicken ground and I have assumed that the meat
>> grinders are cleaned after every use. I really do not know
>> whether or not they are.
>
>
> I should hope they're not grinding red meat and poultry in the same
> machine... butcher shops have more than one grinder, and they are
> not cleaned until the end of each shift. Years ago my mother would
> occasionally send me to the butcher for a couple pounds ground beef
> shoulder, she'd send me with a dollar, a large onion, and a couple
> stale rolls... with instructions to tell the butcher to pass the
> onion through first, then the meat, and the bread last... if that
> butcher valued his life he'd do exactly as my mudder said... and
> back then there'd be change from that dollar too... oh, and I was
> supposed to ask for chicken livers, those were free to regular
> customers. same as fish roe from the fish monger was free too,
> along with the makings for fish stock. I still love poached fresh
> water fish roe, when I can get it. Naturally a meat grinder is
> manditory for making gefilte fish... yeah, I know it can be chopped
> in a wooden bowl, but... a grinder is quicker, and the results more
> uniform... don't forget to grind in that carrot and potato while
> you're at it, the parsley and the matzo too. And those fish balls
> folks make ain't gefilte fish at all, those are simply fish
> balls... real gefilte fish is *stuffed* (gefilte) back into its own
> skin and poached. Truth be known gefilte fish ain't Jewish at
> all... it's a 10,000 year old Eskimo dish.
>
What!?! Your Mother sent you to the butcher, he would give you
chicken livers and you did not ask for the rest of the giblets, so
that you Mother could make an even richer broth? And how about the
eggs inside the hens that had not been laid yet? Didn't your butcher
send them home with you? And how about asking for soup bones, free of
charge of course, because if they were really meaty, you could get a
whole meal out of them. Your family must have been really rich. G-d,
how I hated going to the butcher and asking for those little extras,
even if the butcher, knowing we had just arrived in the USA would give
them to me without my asking. A pound of cheap meat for a quarter or
so and all the free stuff. Enough for three meals for four.

How about going to the neighborhood bakery early in the morning? Five
cents for a loaf of Jewish seeded Rye from the day before and a bag of
rolls with an occasional Danish thrown in, for one penny. You had to
be early, you had to be there when the baker came in at six or even
before. We were not the only ones who had little money to spend on
food in 1940.

Every penny saved was instrumental in bringing more family members out
of Europe, before they would have been arrested and would have
perished in the holocaust. Eleven in all and then it was too late to
help more.

PENMART01 wrote:
>> Sheldon, You may be right, I am not familiar with the machines
>> the butchers use, but I have never seen a speck of red meat when
>> I get the chicken ground and I have assumed that the meat
>> grinders are cleaned after every use. I really do not know
>> whether or not they are.
>
>
> I should hope they're not grinding red meat and poultry in the same
> machine... butcher shops have more than one grinder, and they are
> not cleaned until the end of each shift. Years ago my mother would
> occasionally send me to the butcher for a couple pounds ground beef
> shoulder, she'd send me with a dollar, a large onion, and a couple
> stale rolls... with instructions to tell the butcher to pass the
> onion through first, then the meat, and the bread last... if that
> butcher valued his life he'd do exactly as my mudder said... and
> back then there'd be change from that dollar too... oh, and I was
> supposed to ask for chicken livers, those were free to regular
> customers. same as fish roe from the fish monger was free too,
> along with the makings for fish stock. I still love poached fresh
> water fish roe, when I can get it. Naturally a meat grinder is
> manditory for making gefilte fish... yeah, I know it can be chopped
> in a wooden bowl, but... a grinder is quicker, and the results more
> uniform... don't forget to grind in that carrot and potato while
> you're at it, the parsley and the matzo too. And those fish balls
> folks make ain't gefilte fish at all, those are simply fish
> balls... real gefilte fish is *stuffed* (gefilte) back into its own
> skin and poached. Truth be known gefilte fish ain't Jewish at
> all... it's a 10,000 year old Eskimo dish.
>
What!?! Your Mother sent you to the butcher, he would give you
chicken livers and you did not ask for the rest of the giblets, so
that you Mother could make an even richer broth? And how about the
eggs inside the hens that had not been laid yet? Didn't your butcher
send them home with you? And how about asking for soup bones, free of
charge of course, because if they were really meaty, you could get a
whole meal out of them. Your family must have been really rich. G-d,
how I hated going to the butcher and asking for those little extras,
even if the butcher, knowing we had just arrived in the USA would give
them to me without my asking. A pound of cheap meat for a quarter or
so and all the free stuff. Enough for three meals for four.

How about going to the neighborhood bakery early in the morning? Five
cents for a loaf of Jewish seeded Rye from the day before and a bag of
rolls with an occasional Danish thrown in, for one penny. You had to
be early, you had to be there when the baker came in at six or even
before. We were not the only ones who had little money to spend on
food in 1940.

Every penny saved was instrumental in bringing more family members out
of Europe, before they would have been arrested and would have
perished in the holocaust. Eleven in all and then it was too late to
help more.

PENMART01 wrote:

>>Sheldon, You may be right, I am not familiar with the machines the
>>butchers use, but I have never seen a speck of red meat when I get the
>>chicken ground and I have assumed that the meat grinders are cleaned
>>after every use. I really do not know whether or not they are.
>
>
> I should hope they're not grinding red meat and poultry in the same machine...
> butcher shops have more than one grinder, and they are not cleaned until the
> end of each shift. Years ago my mother would occasionally send me to the
> butcher for a couple pounds ground beef shoulder, she'd send me with a dollar,
> a large onion, and a couple stale rolls... with instructions to tell the
> butcher to pass the onion through first, then the meat, and the bread last...
> if that butcher valued his life he'd do exactly as my mudder said... and back
> then there'd be change from that dollar too... oh, and I was supposed to ask
> for chicken livers, those were free to regular customers. same as fish roe from
> the fish monger was free too, along with the makings for fish stock. I still
> love poached fresh water fish roe, when I can get it. Naturally a meat grinder
> is manditory for making gefilte fish... yeah, I know it can be chopped in a
> wooden bowl, but... a grinder is quicker, and the results more uniform... don't
> forget to grind in that carrot and potato while you're at it, the parsley and
> the matzo too.
> And those fish balls folks make ain't gefilte fish at all, those are simply
> fish balls... real gefilte fish is *stuffed* (gefilte) back into its own skin
> and poached. Truth be known gefilte fish ain't Jewish at all... it's a 10,000
> year old Eskimo dish.
>
[SNIP]

Can you please tell me how an Eskimo dish ended up in the hands of
European Jews, and became famous?

TIA,

Rich

BTW, what types of combinations of beef cuts do you recommend for
grinding and making burgers, et cetera.






>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````


--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

PENMART01 wrote:

>>Sheldon, You may be right, I am not familiar with the machines the
>>butchers use, but I have never seen a speck of red meat when I get the
>>chicken ground and I have assumed that the meat grinders are cleaned
>>after every use. I really do not know whether or not they are.
>
>
> I should hope they're not grinding red meat and poultry in the same machine...
> butcher shops have more than one grinder, and they are not cleaned until the
> end of each shift. Years ago my mother would occasionally send me to the
> butcher for a couple pounds ground beef shoulder, she'd send me with a dollar,
> a large onion, and a couple stale rolls... with instructions to tell the
> butcher to pass the onion through first, then the meat, and the bread last...
> if that butcher valued his life he'd do exactly as my mudder said... and back
> then there'd be change from that dollar too... oh, and I was supposed to ask
> for chicken livers, those were free to regular customers. same as fish roe from
> the fish monger was free too, along with the makings for fish stock. I still
> love poached fresh water fish roe, when I can get it. Naturally a meat grinder
> is manditory for making gefilte fish... yeah, I know it can be chopped in a
> wooden bowl, but... a grinder is quicker, and the results more uniform... don't
> forget to grind in that carrot and potato while you're at it, the parsley and
> the matzo too.
> And those fish balls folks make ain't gefilte fish at all, those are simply
> fish balls... real gefilte fish is *stuffed* (gefilte) back into its own skin
> and poached. Truth be known gefilte fish ain't Jewish at all... it's a 10,000
> year old Eskimo dish.
>
[SNIP]

Can you please tell me how an Eskimo dish ended up in the hands of
European Jews, and became famous?

TIA,

Rich

BTW, what types of combinations of beef cuts do you recommend for
grinding and making burgers, et cetera.






>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````


--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Richard Periut > wrote in news:ZqDKc.83124$a92.76851
@twister.nyc.rr.com:

> Can you please tell me how an Eskimo dish ended up in the hands of
> European Jews, and became famous?
>
> TIA,
>
> Rich
>

Sheldon took it there 10,000 years ago.

You do know, of course, that he is the final word on absolutely everything.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Richard Periut > wrote in news:ZqDKc.83124$a92.76851
@twister.nyc.rr.com:

> Can you please tell me how an Eskimo dish ended up in the hands of
> European Jews, and became famous?
>
> TIA,
>
> Rich
>

Sheldon took it there 10,000 years ago.

You do know, of course, that he is the final word on absolutely everything.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Sam D. wrote:
>
I can't
> say I totally dislike McDonald's but all I can associate with
> McDonald's now is how yuhkky I felt after putting away those two Big
> Macs at one sitting.

i can see why.. this should make anyone full enough to bust... 1200
calories, 600 fat calories, 66 grams of fat (102 % of the recommended daily
intake of fat), 11 grams of saturated fat (114 % of the recommended daily
intake). dang, that doesn't even include fries and a drink. these numbers
come from ronald himself

http://www.mcdonalds.com/app_control...n.inde x.html



holy shit.. good thing they didn't have a sale on double quarter pounders
with cheese! you would've had a coranary! :-P

Sam D. wrote:
>
I can't
> say I totally dislike McDonald's but all I can associate with
> McDonald's now is how yuhkky I felt after putting away those two Big
> Macs at one sitting.

i can see why.. this should make anyone full enough to bust... 1200
calories, 600 fat calories, 66 grams of fat (102 % of the recommended daily
intake of fat), 11 grams of saturated fat (114 % of the recommended daily
intake). dang, that doesn't even include fries and a drink. these numbers
come from ronald himself

http://www.mcdonalds.com/app_control...n.inde x.html



holy shit.. good thing they didn't have a sale on double quarter pounders
with cheese! you would've had a coranary! :-P

> holy shit.. good thing they didn't have a sale on double quarter pounders
> with cheese! you would've had a coranary! :-P
>
>

coronary too...