I need to say "Thanks Sheldon!!!" first, because I read over and over your
advice to grind your own burgers, and it has inspired me to do just that.
The other night I made some of the best burgers I've ever had. Now I just
have a couple extra questions for you:
What are you favorite cuts of meat to use?
Do you use all beef or do you ever add pork?
What (if any) seasoning do you use, and does it change depending on the use
(i.e. burgers, meatballs, etc)?

I'm looking forward to more experiments!!

kimberly

p.s. the other night I added grated onion, Worcestershire sauce, and cheese
to the burgers. Cheddar for me, bleu cheese for hubby

>"Nexis" writes:
>
>I need to say "Thanks Sheldon!!!" first, because I read over and over your
>advice to grind your own burgers, and it has inspired me to do just that.
>The other night I made some of the best burgers I've ever had. Now I just
>have a couple extra questions for you:
>What are you favorite cuts of meat to use?
>Do you use all beef or do you ever add pork?
>What (if any) seasoning do you use, and does it change depending on the use
>(i.e. burgers, meatballs, etc)?
>
>I'm looking forward to more experiments!!
>
>kimberly
>
>p.s. the other night I added grated onion, Worcestershire sauce, and cheese
>to the burgers. Cheddar for me, bleu cheese for hubby

Hmm, you really didn't need to grate the onion, coulda simply ground it right
along with the meat... have your onion all prepared, peeled and cut into rough
chunks (I cut mine into small wedges with a bit of the root end attached) then
grind the meat while adding chunks of onion approximately evenly dispersed...
do the same with any added veggie (celery, carrot, potato, etc.) as in *meat
loaf*... even grind the parsley (stems and all), and the bread/crackers... no
need to spend time and effort dicing. As for which meat, ANY meat. I often
use top round for burgers (not fatty enough add same olive oil to coat the
chunks - no cholesterol - lubes the grinder too), chuck is good also
(excellent boneless shoulder was on sale here last week $1.39/lb.), sometimes
good looking sirloin is on sale, or buy any roasts that look good. I grind
pork all the time for sausage), blend beef with pork for meat balls and meat
loaf. I don't care much for veal but you can grind that too... and I never
grind lamb... HATE lamb... Baaaaaaad. Naturally you can grind fresh fish,
excellent for fish cakes. And one of my favorites is skinless-boneless chicken
breasts, I rarely cook those whole, they're pretty tasteless and too easy to
over cook... so I grind them with some herbs and veggies and some crackers,
then season and add some egg and form into patties/croquettes, fry them naked
or bread them first... yum. Oh, and it's much easier to grind potatoes instead
of grating for potato latkes, texture is much better too... and don't forget to
grind in that onion, and the matzo too.

For a real treat there is no law says you can't grind up an expensive tender
steak for a great bonus burger, and when you grind your own meat and cook it
rightaway you can safely cook it rare.

Have fun with your grinder.


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

>"Nexis" writes:
>
>I need to say "Thanks Sheldon!!!" first, because I read over and over your
>advice to grind your own burgers, and it has inspired me to do just that.
>The other night I made some of the best burgers I've ever had. Now I just
>have a couple extra questions for you:
>What are you favorite cuts of meat to use?
>Do you use all beef or do you ever add pork?
>What (if any) seasoning do you use, and does it change depending on the use
>(i.e. burgers, meatballs, etc)?
>
>I'm looking forward to more experiments!!
>
>kimberly
>
>p.s. the other night I added grated onion, Worcestershire sauce, and cheese
>to the burgers. Cheddar for me, bleu cheese for hubby

Hmm, you really didn't need to grate the onion, coulda simply ground it right
along with the meat... have your onion all prepared, peeled and cut into rough
chunks (I cut mine into small wedges with a bit of the root end attached) then
grind the meat while adding chunks of onion approximately evenly dispersed...
do the same with any added veggie (celery, carrot, potato, etc.) as in *meat
loaf*... even grind the parsley (stems and all), and the bread/crackers... no
need to spend time and effort dicing. As for which meat, ANY meat. I often
use top round for burgers (not fatty enough add same olive oil to coat the
chunks - no cholesterol - lubes the grinder too), chuck is good also
(excellent boneless shoulder was on sale here last week $1.39/lb.), sometimes
good looking sirloin is on sale, or buy any roasts that look good. I grind
pork all the time for sausage), blend beef with pork for meat balls and meat
loaf. I don't care much for veal but you can grind that too... and I never
grind lamb... HATE lamb... Baaaaaaad. Naturally you can grind fresh fish,
excellent for fish cakes. And one of my favorites is skinless-boneless chicken
breasts, I rarely cook those whole, they're pretty tasteless and too easy to
over cook... so I grind them with some herbs and veggies and some crackers,
then season and add some egg and form into patties/croquettes, fry them naked
or bread them first... yum. Oh, and it's much easier to grind potatoes instead
of grating for potato latkes, texture is much better too... and don't forget to
grind in that onion, and the matzo too.

For a real treat there is no law says you can't grind up an expensive tender
steak for a great bonus burger, and when you grind your own meat and cook it
rightaway you can safely cook it rare.

Have fun with your grinder.


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

"PENMART01" > wrote in message
...
>
>and add some egg and form into patties/croquettes, fry them naked
>

Isn't frying while naked dangerous?

--
Tank

This Space To Let.

"PENMART01" > wrote in message
...
>
>and add some egg and form into patties/croquettes, fry them naked
>

Isn't frying while naked dangerous?

--
Tank

This Space To Let.

"Tank" > wrote in message
...
>
> "PENMART01" > wrote in message
> ...
> >
> >and add some egg and form into patties/croquettes, fry them naked
> >
>
> Isn't frying while naked dangerous?
>
Only if you have breasts and/or a penis.

"Tank" > wrote in message
...
>
> "PENMART01" > wrote in message
> ...
> >
> >and add some egg and form into patties/croquettes, fry them naked
> >
>
> Isn't frying while naked dangerous?
>
Only if you have breasts and/or a penis.