Christine Dabney wrote:

>> Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
>> looking around at electric food slicers!
>>
>> Bob
>
> Oh, so you are blaming me now?????

We had two more books arrive this yesterday, one of which I know you had
recommended.
>
> Maybe we should place a joint order..me for a meat grinder, and you
> for a food slicer....

That might work!
>
> Speaking of Happy in the Kitchen, I want to make that Vegetable
> (Zucchini) Bouillabase... Maybe we could make that as part of a
> dinner before you leave?

Sounds deeelish!

--Lin

On Fri, 23 Apr 2010 20:06:52 -0700, Lin
> wrote:

>We had two more books arrive this yesterday, one of which I know you had
>recommended.
>>
Which ones?

I haven't gotten any lately. I am due to place another order.. I have
a long list...

Christine

Christine wrote:

>> We had two more books arrive this yesterday, one of which I know you had
>> recommended.

> Which ones?

I don't know! It/they came with another purchase. When he mentioned the
books after he ordered them he said something about a book that you have
or recommended, so you'll have to ask him! LOL!

> I haven't gotten any lately. I am due to place another order.. I have
> a long list...

Girl ... you have more than enough books to last 10 lifetimes!

--Lin

Christine wrote:

>> We had two more books arrive this yesterday, one of which I know you had
>> recommended.
>>>
> Which ones?

I got _Pintxos_ and _Tom Douglas' Seattle Kitchen_.

Bob

On Fri, 23 Apr 2010 20:15:12 -0700, Lin
> wrote:

>Girl ... you have more than enough books to last 10 lifetimes!
>
>--Lin

I have just peanuts compared to Ginny or Jean B. Ginny thinks I am a
rank amateur...

People like Paula Wolfert have well over 4000 cookbooks....

Christine.

On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
> wrote:

>Lou Decruss wrote:
>> On Fri, 23 Apr 2010 13:40:28 -0400, "Nancy Young"
>> > wrote:
>
>>> My burger was delicious, much nicer than the usual stuff I
>>> buy. It was worth it, I'm sorry I bothered with the manual one
>>> first. Thanks for all the help.
>>
>> You'll be spoiled for life now. I don't save any money grinding my
>> own but the quality is so much better words really can't explain. New
>> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
>> plenty of fat. I'll grind some up and make breakfast sausage for
>> biscuits and gravy and use the rest for the tacos and tamales I'm
>> making tomorrow. If you like breakfast sausage that's one thing you
>> can save on and have a much better product that store bought.
>
>Oooo! Breakfast sausage, I hardly have that but I love it! Now
>I'm thinking sausage for stuffing, too! Now you've done it! (laugh)

There's lots of recipes out there. Some say to cube your meat but I
slice in the longest and thickest strips possible to fit the chute and
roll them in the spices. It all gets mixed up easily that way. Ya
just drop the stirps in the chute and it sucks them down and you don't
need the pusher until the second time through. I make up some
patties and freeze them. But I keep enough out to make biscuits and
gravy the day I grind.

>> Same goes for Italian sausage for pizza. I never liked sausage on pizza
>> until I made my own. Sooner or later I'll try the sausage stuffer.
>
>I love sausage on my pizza (sausage and green peppers). But it
>must be crumbled, not sliced.

I make and brown it all right away. Then freeze in pizza sized
portions. It's already in crumbles so it makes a quick pizza when
we're in the mood. And there's no greasy puddles on the pizza.

Lou

"Lou Decruss" > wrote
> You'll be spoiled for life now. I don't save any money grinding my
> own but the quality is so much better words really can't explain. New
> ideas will come to you. I've got a 5 1/2 pound pork loin roast with
> plenty of fat. I'll grind some up and make breakfast sausage for
> biscuits and gravy and use the rest for the tacos and tamales I'm
> making tomorrow. If you like breakfast sausage that's one thing you
> can save on and have a much better product that store bought. Same
> goes for Italian sausage for pizza. I never liked sausage on pizza
> until I made my own. Sooner or later I'll try the sausage stuffer.
>
> Have fun with your new kitchen necessity!
>
> Lou

Right, it is not about money, it is about quality.
If you have a fatty loin, go for it, but most are trimmed too lean in the
cryovac packs. . I usually use butts and it is much leaner than commercial
sausage. Next time you make Italian, add some rosemary to it. I so add
grated cheese to mine.

In article >,
"Nancy Young" > wrote:

> Lou Decruss wrote:
> > On Fri, 23 Apr 2010 13:40:28 -0400, "Nancy Young"
> > > wrote:
>
> >> My burger was delicious, much nicer than the usual stuff I
> >> buy. It was worth it, I'm sorry I bothered with the manual one
> >> first. Thanks for all the help.
> >
> > You'll be spoiled for life now. I don't save any money grinding my
> > own but the quality is so much better words really can't explain. New
> > ideas will come to you. I've got a 5 1/2 pound pork loin roast with
> > plenty of fat. I'll grind some up and make breakfast sausage for
> > biscuits and gravy and use the rest for the tacos and tamales I'm
> > making tomorrow. If you like breakfast sausage that's one thing you
> > can save on and have a much better product that store bought.
>
> Oooo! Breakfast sausage, I hardly have that but I love it! Now
> I'm thinking sausage for stuffing, too! Now you've done it! (laugh)
>
> > Same
> > goes for Italian sausage for pizza. I never liked sausage on pizza
> > until I made my own. Sooner or later I'll try the sausage stuffer.
>
> I love sausage on my pizza (sausage and green peppers). But it
> must be crumbled, not sliced.
>
> > Have fun with your new kitchen necessity!
>
> Thanks!
>
> nancy

I second the motion for sausage making. :-)
I have a few recipes posted in the Picassa albums and a good Italian one
on file that I made if you want it.

If you want to get serious about sausage making, get the book by Rytek
Kutas.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Lou Decruss wrote:
> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
> > wrote:

>> I love sausage on my pizza (sausage and green peppers). But it
>> must be crumbled, not sliced.
>
> I make and brown it all right away. Then freeze in pizza sized
> portions. It's already in crumbles so it makes a quick pizza when
> we're in the mood. And there's no greasy puddles on the pizza.

I've printed off your tips to put with the grinder, thanks!

nancy

In article >,
"Nancy Young" > wrote:

> An electric one, not that it matters for my question.
>
> There are parts that need to be kept oiled or they will rust.
> With my previous grinder I made the mistake of using vegetable
> oil. I knew it was wrong but I had to do something.
>
> So, before I use it to make burgers later, how do you clean
> the parts and is mineral oil a good option to keep the carbon
> steel parts from rusting?
>
> Any other tips? The ones I should have been paying attention
> to all these years on rfc?
>
> nancy

How many times did you grind it? Plate size/s?


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-17-2010

Melba's Jammin' wrote:

> "Nancy Young" > wrote:
>
>> Any other tips? The ones I should have been paying attention
>> to all these years on rfc?

> How many times did you grind it? Plate size/s?

I just ground it once, hoping I wouldn't regret it later. Worked
out fine, luckily. Now, plate size. Hmmm. I hope it says on the
thing. Okay, the box says it comes with a fine, medium and
coarse plate. I used the fine.

nancy

On Fri, 23 Apr 2010 21:03:57 -0600, Christine Dabney wrote:

> On Fri, 23 Apr 2010 19:58:58 -0700, "Bob Terwilliger"
> > wrote:
>
>>Christine wrote:
>>
>>> You guys have gone and done it now. That, plus Food, INC, did it. I
>>> think I am going to order a meat grinder when I get back to work in a
>>> week or so.
>>
>>Well, thanks to YOU introducing me to _Happy In The Kitchen_, I'm now
>>looking around at electric food slicers!
>>
>>Bob
>
> Oh, so you are blaming me now?????

in other news, a federal investigation has been launched in order to
determine who struck john.

....further developments as they develop.

your pal,
blake

On Fri, 23 Apr 2010 21:22:42 -0600, Christine Dabney wrote:

> On Fri, 23 Apr 2010 20:15:12 -0700, Lin
> > wrote:
>
>>Girl ... you have more than enough books to last 10 lifetimes!
>>
>>--Lin
>
> I have just peanuts compared to Ginny or Jean B. Ginny thinks I am a
> rank amateur...
>
> People like Paula Wolfert have well over 4000 cookbooks....
>
> Christine.

hi, my name is paula , an i'm...

your pal,
paula

zxcvbob wrote:
>
> On 4/23/2010 7:15 PM, Arri London wrote:
> >
> >
> > Nancy Young wrote:
> >>
> >> An electric one, not that it matters for my question.
> >>
> >> There are parts that need to be kept oiled or they will rust.
> >> With my previous grinder I made the mistake of using vegetable
> >> oil. I knew it was wrong but I had to do something.
> >>
> >> So, before I use it to make burgers later, how do you clean
> >> the parts and is mineral oil a good option to keep the carbon
> >> steel parts from rusting?
> >>
> >> Any other tips? The ones I should have been paying attention
> >> to all these years on rfc?
> >>
> >> nancy
> >
> > Use medical-grade mineral oil (the kind sold as a laxative), if the veg
> > oil doesn't work for you.
> >
> > Wash it well and dry the rust-prone parts thoroughly. We don't oil the
> > parts of our old hand-cranked grinder and they've never rusted.
>
> You could also use coconut oil (it never gets rancid.) I don't oil my
> grinder knives, mostly I just rinse them well with scalding hot water.
>
> Bob

Coconut oil is a good option too. The KA grinder plates haven't rusted
yet and they never get oiled either.

"Cheryl" > wrote in message
...
> On Fri 23 Apr 2010 01:40:28p, Nancy Young wrote in rec.food.cooking
> >:
>
>> Oh, yeah! I wondered how I would like it. If it would turn out
>> some weird texture or something. I wasn't disappointed at all.
>> I thought I was being a teeny bit extravagant grinding up a
>> beautiful Costco chuck roast until I figured out it was a dollar
>> per pound cheaper than the okay ones on sale at my local
>> supermarket. Go figure.
>
> Chuck seems to make the best burgers. When I got my grinder, the
> first cut of meat I tried was a round roast. Way too lean and the
> resulting ground beef was disapointing. Then I read some of the
> archives in this group and tried chuck. There you go! So, today I was
> shopping and found chuck on sale for 1.99 per pound. I got one roast
> planning to make a couple of nice burgers and maybe a meatloaf. But
> then remembered I had one in the freezer so I took that one out and
> put the new one in.

I often add pork fat to meat when I am grinding it, if I think it too lean
--
--
https://www.shop.helpforheroes.org.uk/

On Sat, 24 Apr 2010 08:49:11 -0400, "Nancy Young"
> wrote:

>Lou Decruss wrote:
>> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
>> > wrote:
>
>>> I love sausage on my pizza (sausage and green peppers). But it
>>> must be crumbled, not sliced.
>>
>> I make and brown it all right away. Then freeze in pizza sized
>> portions. It's already in crumbles so it makes a quick pizza when
>> we're in the mood. And there's no greasy puddles on the pizza.
>
>I've printed off your tips to put with the grinder, thanks!

Thanks, but I'm sure once you use it a few times you won't need tips.
Sheldon's tip from the past about putting the ingredients for meat
loaf through the grinder is a good one too. It saves lots of chopping
time and makes for a great texture. I make a free formed loaf and do
it over lump but it would be good on your Weber gasser too. I wasn't
big on meat loaf until I did it this way with fresh ground meat. I
make it few times a year and haven't done it in an oven for 10 years.

Lou

Lou Decruss wrote:
>
> Thanks, but I'm sure once you use it a few times you won't need tips.
> Sheldon's tip from the past about putting the ingredients for meat
> loaf through the grinder is a good one too. It saves lots of chopping
> time and makes for a great texture. I make a free formed loaf and do
> it over lump but it would be good on your Weber gasser too. I wasn't
> big on meat loaf until I did it this way with fresh ground meat. I
> make it few times a year and haven't done it in an oven for 10 years.

It's also a good way to make pesto. It gives
the pesto a nice texture. When I use Brazil nuts,
I give them a very coarse chop so the pieces will be
small enough to fit in the grooves of the screw.
Also, the garlic cloves may need to be cut in half.
The basil just gets stuffed into the feed along
with the nuts and garlic. I use a fine plate,
which makes the perfect texture for pesto.

I've also seen Lidia Bastianich make pasta with
a meat grinder, removing the blade and using it
as an extruder.

And of course, if I ever needed to get rid of
a dead body . . .

On Sun, 25 Apr 2010 13:03:16 -0500, Lou Decruss
> wrote:

>On Sat, 24 Apr 2010 08:49:11 -0400, "Nancy Young"
> wrote:
>
>>Lou Decruss wrote:
>>> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
>>> > wrote:
>>
>>>> I love sausage on my pizza (sausage and green peppers). But it
>>>> must be crumbled, not sliced.
>>>
>>> I make and brown it all right away. Then freeze in pizza sized
>>> portions. It's already in crumbles so it makes a quick pizza when
>>> we're in the mood. And there's no greasy puddles on the pizza.
>>
>>I've printed off your tips to put with the grinder, thanks!
>
>Thanks, but I'm sure once you use it a few times you won't need tips.
>Sheldon's tip from the past about putting the ingredients for meat
>loaf through the grinder is a good one too. It saves lots of chopping
>time and makes for a great texture.

Grind in a couple three raw potatoes too.

Don't forget the next time you make potato latkes, the grinder is your
friend. Of course with no effort at all you'll make so many it'll be
your diet's worst nightmare.

http://www.cooks.com/rec/view/0,1850...255203,00.html

In article >,
Lou Decruss > wrote:

> On Sat, 24 Apr 2010 08:49:11 -0400, "Nancy Young"
> > wrote:
>
> >Lou Decruss wrote:
> >> On Fri, 23 Apr 2010 22:51:41 -0400, "Nancy Young"
> >> > wrote:
> >
> >>> I love sausage on my pizza (sausage and green peppers). But it
> >>> must be crumbled, not sliced.
> >>
> >> I make and brown it all right away. Then freeze in pizza sized
> >> portions. It's already in crumbles so it makes a quick pizza when
> >> we're in the mood. And there's no greasy puddles on the pizza.
> >
> >I've printed off your tips to put with the grinder, thanks!
>
> Thanks, but I'm sure once you use it a few times you won't need tips.
> Sheldon's tip from the past about putting the ingredients for meat
> loaf through the grinder is a good one too. It saves lots of chopping
> time and makes for a great texture. I make a free formed loaf and do
> it over lump but it would be good on your Weber gasser too. I wasn't
> big on meat loaf until I did it this way with fresh ground meat. I
> make it few times a year and haven't done it in an oven for 10 years.
>
> Lou

Hm, I must have missed that tip!

Now that I have that toaster/convection oven, I can once again try
making a decent meatloaf.

Running the veggie additives thru the meat grinder would save a lot of
time and give me an excuse to use fresh ground meat for it. :-)

Awesome...

Meatloaf might very well be on the menu next weekend. I'll have to dig
some beef stock out of the freezer to make gravy for it. I have some
roasted beef stock in there I was saving for French Onion Soup, but
there is enough to spare...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Mark Thorson > wrote:

> Lou Decruss wrote:
> >
> > Thanks, but I'm sure once you use it a few times you won't need tips.
> > Sheldon's tip from the past about putting the ingredients for meat
> > loaf through the grinder is a good one too. It saves lots of chopping
> > time and makes for a great texture. I make a free formed loaf and do
> > it over lump but it would be good on your Weber gasser too. I wasn't
> > big on meat loaf until I did it this way with fresh ground meat. I
> > make it few times a year and haven't done it in an oven for 10 years.
>
> It's also a good way to make pesto. It gives
> the pesto a nice texture. When I use Brazil nuts,
> I give them a very coarse chop so the pieces will be
> small enough to fit in the grooves of the screw.
> Also, the garlic cloves may need to be cut in half.
> The basil just gets stuffed into the feed along
> with the nuts and garlic. I use a fine plate,
> which makes the perfect texture for pesto.
>
> I've also seen Lidia Bastianich make pasta with
> a meat grinder, removing the blade and using it
> as an extruder.

Mom always just used a blender for making Pesto.
Seemed to work find. Do you think using the grinder is better?
I have some Pinon nuts in the freezer that need to be used up, and
Central Market carries affordable Basil. <g>
>
> And of course, if I ever needed to get rid of
> a dead body . . .

Funny you should say that. I had a rather ugly dream once about that
very thing! We had a home intruder (in the dream, mom was still alive)
and her solution to getting rid of the body without involving the police
was to grind up the body, cook it, and feed it to the chickens. <shudder>

I hate dreams like that!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > It's also a good way to make pesto. It gives
> > the pesto a nice texture. When I use Brazil nuts,
> > I give them a very coarse chop so the pieces will be
> > small enough to fit in the grooves of the screw.
> > Also, the garlic cloves may need to be cut in half.
> > The basil just gets stuffed into the feed along
> > with the nuts and garlic. I use a fine plate,
> > which makes the perfect texture for pesto.
> >
> > I've also seen Lidia Bastianich make pasta with
> > a meat grinder, removing the blade and using it
> > as an extruder.
>
> Mom always just used a blender for making Pesto.
> Seemed to work find. Do you think using the grinder is better?

Yes, it gives a more uniform chop than any random
whirling blade beating mechanism.

> I have some Pinon nuts in the freezer that need to be used up, and
> Central Market carries affordable Basil. <g>
> >
> > And of course, if I ever needed to get rid of
> > a dead body . . .
>
> Funny you should say that. I had a rather ugly dream once about that
> very thing! We had a home intruder (in the dream, mom was still alive)
> and her solution to getting rid of the body without involving the police
> was to grind up the body, cook it, and feed it to the chickens. <shudder>
>
> I hate dreams like that!

In my dream, we made sausages and fed them to the dogs.
Dogs will eat pretty much anything meat.

In article >,
Mark Thorson > wrote:

> > Mom always just used a blender for making Pesto.
> > Seemed to work find. Do you think using the grinder is better?
>
> Yes, it gives a more uniform chop than any random
> whirling blade beating mechanism.

Okay, I'll have to try that next time I have the grinder out. Thanks!

>
> > I have some Pinon nuts in the freezer that need to be used up, and
> > Central Market carries affordable Basil. <g>
> > >
> > > And of course, if I ever needed to get rid of
> > > a dead body . . .
> >
> > Funny you should say that. I had a rather ugly dream once about that
> > very thing! We had a home intruder (in the dream, mom was still alive)
> > and her solution to getting rid of the body without involving the police
> > was to grind up the body, cook it, and feed it to the chickens. <shudder>
> >
> > I hate dreams like that!
>
> In my dream, we made sausages and fed them to the dogs.
> Dogs will eat pretty much anything meat.

So why am I not the only one that has had that type of dream?
That's scary....
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 4/25/2010 4:43 PM, Omelet wrote:
> In >,
> Mark > wrote:
>
>> Lou Decruss wrote:
>>>
>>> Thanks, but I'm sure once you use it a few times you won't need tips.
>>> Sheldon's tip from the past about putting the ingredients for meat
>>> loaf through the grinder is a good one too. It saves lots of chopping
>>> time and makes for a great texture. I make a free formed loaf and do
>>> it over lump but it would be good on your Weber gasser too. I wasn't
>>> big on meat loaf until I did it this way with fresh ground meat. I
>>> make it few times a year and haven't done it in an oven for 10 years.
>>
>> It's also a good way to make pesto. It gives
>> the pesto a nice texture. When I use Brazil nuts,
>> I give them a very coarse chop so the pieces will be
>> small enough to fit in the grooves of the screw.
>> Also, the garlic cloves may need to be cut in half.
>> The basil just gets stuffed into the feed along
>> with the nuts and garlic. I use a fine plate,
>> which makes the perfect texture for pesto.
>>
>> I've also seen Lidia Bastianich make pasta with
>> a meat grinder, removing the blade and using it
>> as an extruder.
>
> Mom always just used a blender for making Pesto.
> Seemed to work find. Do you think using the grinder is better?
> I have some Pinon nuts in the freezer that need to be used up, and
> Central Market carries affordable Basil.<g>
>>
>> And of course, if I ever needed to get rid of
>> a dead body . . .
>
> Funny you should say that. I had a rather ugly dream once about that
> very thing! We had a home intruder (in the dream, mom was still alive)
> and her solution to getting rid of the body without involving the police
> was to grind up the body, cook it, and feed it to the chickens.<shudder>
>
> I hate dreams like that!


What did you do with the bones? (after the chickens were through picking
over them, of course) I'm pretty sure the chicken would have eaten it
raw -- don't know if that would be more or less gruesome than cooking
in. :-)

Bob

In article >,
zxcvbob > wrote:

> On 4/25/2010 4:43 PM, Omelet wrote:
> > In >,
> > Mark > wrote:
> >
> >> Lou Decruss wrote:
> >>>
> >>> Thanks, but I'm sure once you use it a few times you won't need tips.
> >>> Sheldon's tip from the past about putting the ingredients for meat
> >>> loaf through the grinder is a good one too. It saves lots of chopping
> >>> time and makes for a great texture. I make a free formed loaf and do
> >>> it over lump but it would be good on your Weber gasser too. I wasn't
> >>> big on meat loaf until I did it this way with fresh ground meat. I
> >>> make it few times a year and haven't done it in an oven for 10 years.
> >>
> >> It's also a good way to make pesto. It gives
> >> the pesto a nice texture. When I use Brazil nuts,
> >> I give them a very coarse chop so the pieces will be
> >> small enough to fit in the grooves of the screw.
> >> Also, the garlic cloves may need to be cut in half.
> >> The basil just gets stuffed into the feed along
> >> with the nuts and garlic. I use a fine plate,
> >> which makes the perfect texture for pesto.
> >>
> >> I've also seen Lidia Bastianich make pasta with
> >> a meat grinder, removing the blade and using it
> >> as an extruder.
> >
> > Mom always just used a blender for making Pesto.
> > Seemed to work find. Do you think using the grinder is better?
> > I have some Pinon nuts in the freezer that need to be used up, and
> > Central Market carries affordable Basil.<g>
> >>
> >> And of course, if I ever needed to get rid of
> >> a dead body . . .
> >
> > Funny you should say that. I had a rather ugly dream once about that
> > very thing! We had a home intruder (in the dream, mom was still alive)
> > and her solution to getting rid of the body without involving the police
> > was to grind up the body, cook it, and feed it to the chickens.<shudder>
> >
> > I hate dreams like that!
>
>
> What did you do with the bones? (after the chickens were through picking
> over them, of course) I'm pretty sure the chicken would have eaten it
> raw -- don't know if that would be more or less gruesome than cooking
> in. :-)
>
> Bob

Bones can to thru a good meat grinder once they are pressure cooked...
:-(

It was a rather gruesome dream, and I wish I could forget it!

What is it about some dreams, they just are so damned memorable? <sigh>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Thu, 22 Apr 2010 11:48:11 -0400, Nancy Young wrote:

> Ground up a chuck roast then ran a couple of slices of bread
> through. I must say, that manual grinder was for the birds,
> this is the way to go. Duh.
>
> Even though it was mostly bread coming through when I
> stopped grinding, the holes in the plate were full when I
> dismantled the machine, and rinsing didn't make a dent in that.
>
> Luckily the light bulb went on: Pipe cleaners. Voila.
>
> Washed it and dried the carbon parts with a hair dryer.
>
> Thank you, everyone, for all the advice.

Who gave you the advice of buying a non-stainless steel grinding
mechanism?

Pipe cleaners and hair dryers? My KA attachment needs neither. It
rinses clean and all parts can be put in the dish washer. I would
never settle for having to use a damn hair dryer and pipe cleaners
to clean any utensil. Was there something wrong with a vegetable
brush and paper or kitchen towel?

-sw

On Thu, 22 Apr 2010 12:10:22 -0400, brooklyn1 wrote:

> Fresh bread will make cleaning more difficult than no bread... use
> stale bread, or saltines. Putting some raw veggies through will also
> clean a grinder....

All parts of my grinder can be put into the dish washer.

Your's sounds like a royal pain in the ass. A perfect match.

-sw

On 4/25/2010 5:50 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 4/25/2010 4:43 PM, Omelet wrote:
>>> In >,
>>> Mark > wrote:
>>>
>>>> Lou Decruss wrote:
>>>>>
>>>>> Thanks, but I'm sure once you use it a few times you won't need tips.
>>>>> Sheldon's tip from the past about putting the ingredients for meat
>>>>> loaf through the grinder is a good one too. It saves lots of chopping
>>>>> time and makes for a great texture. I make a free formed loaf and do
>>>>> it over lump but it would be good on your Weber gasser too. I wasn't
>>>>> big on meat loaf until I did it this way with fresh ground meat. I
>>>>> make it few times a year and haven't done it in an oven for 10 years.
>>>>
>>>> It's also a good way to make pesto. It gives
>>>> the pesto a nice texture. When I use Brazil nuts,
>>>> I give them a very coarse chop so the pieces will be
>>>> small enough to fit in the grooves of the screw.
>>>> Also, the garlic cloves may need to be cut in half.
>>>> The basil just gets stuffed into the feed along
>>>> with the nuts and garlic. I use a fine plate,
>>>> which makes the perfect texture for pesto.
>>>>
>>>> I've also seen Lidia Bastianich make pasta with
>>>> a meat grinder, removing the blade and using it
>>>> as an extruder.
>>>
>>> Mom always just used a blender for making Pesto.
>>> Seemed to work find. Do you think using the grinder is better?
>>> I have some Pinon nuts in the freezer that need to be used up, and
>>> Central Market carries affordable Basil.<g>
>>>>
>>>> And of course, if I ever needed to get rid of
>>>> a dead body . . .
>>>
>>> Funny you should say that. I had a rather ugly dream once about that
>>> very thing! We had a home intruder (in the dream, mom was still alive)
>>> and her solution to getting rid of the body without involving the police
>>> was to grind up the body, cook it, and feed it to the chickens.<shudder>
>>>
>>> I hate dreams like that!
>>
>>
>> What did you do with the bones? (after the chickens were through picking
>> over them, of course) I'm pretty sure the chicken would have eaten it
>> raw -- don't know if that would be more or less gruesome than cooking
>> it. :-)
>>
>> Bob
>
> Bones can to thru a good meat grinder once they are pressure cooked...
> :-(
>
> It was a rather gruesome dream, and I wish I could forget it!
>


Good point. (or demineralized with some muriatic acid)

Bob

In article >,
zxcvbob > wrote:

> On 4/25/2010 5:50 PM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> On 4/25/2010 4:43 PM, Omelet wrote:
> >>> In >,
> >>> Mark > wrote:
> >>>
> >>>> Lou Decruss wrote:
> >>>>>
> >>>>> Thanks, but I'm sure once you use it a few times you won't need tips.
> >>>>> Sheldon's tip from the past about putting the ingredients for meat
> >>>>> loaf through the grinder is a good one too. It saves lots of chopping
> >>>>> time and makes for a great texture. I make a free formed loaf and do
> >>>>> it over lump but it would be good on your Weber gasser too. I wasn't
> >>>>> big on meat loaf until I did it this way with fresh ground meat. I
> >>>>> make it few times a year and haven't done it in an oven for 10 years.
> >>>>
> >>>> It's also a good way to make pesto. It gives
> >>>> the pesto a nice texture. When I use Brazil nuts,
> >>>> I give them a very coarse chop so the pieces will be
> >>>> small enough to fit in the grooves of the screw.
> >>>> Also, the garlic cloves may need to be cut in half.
> >>>> The basil just gets stuffed into the feed along
> >>>> with the nuts and garlic. I use a fine plate,
> >>>> which makes the perfect texture for pesto.
> >>>>
> >>>> I've also seen Lidia Bastianich make pasta with
> >>>> a meat grinder, removing the blade and using it
> >>>> as an extruder.
> >>>
> >>> Mom always just used a blender for making Pesto.
> >>> Seemed to work find. Do you think using the grinder is better?
> >>> I have some Pinon nuts in the freezer that need to be used up, and
> >>> Central Market carries affordable Basil.<g>
> >>>>
> >>>> And of course, if I ever needed to get rid of
> >>>> a dead body . . .
> >>>
> >>> Funny you should say that. I had a rather ugly dream once about that
> >>> very thing! We had a home intruder (in the dream, mom was still alive)
> >>> and her solution to getting rid of the body without involving the police
> >>> was to grind up the body, cook it, and feed it to the chickens.<shudder>
> >>>
> >>> I hate dreams like that!
> >>
> >>
> >> What did you do with the bones? (after the chickens were through picking
> >> over them, of course) I'm pretty sure the chicken would have eaten it
> >> raw -- don't know if that would be more or less gruesome than cooking
> >> it. :-)
> >>
> >> Bob
> >
> > Bones can to thru a good meat grinder once they are pressure cooked...
> > :-(
> >
> > It was a rather gruesome dream, and I wish I could forget it!
> >
>
>
> Good point. (or demineralized with some muriatic acid)
>
> Bob

<shudder>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> On 4/25/2010 5:50 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> On 4/25/2010 4:43 PM, Omelet wrote:
>>>>> Funny you should say that. I had a rather ugly dream once about that
>>>>> very thing! We had a home intruder (in the dream, mom was still alive)
>>>>> and her solution to getting rid of the body without involving the police
>>>>> was to grind up the body, cook it, and feed it to the chickens.<shudder>
>>>>>
>>>>> I hate dreams like that!
>>>>
>>>> What did you do with the bones? (after the chickens were through picking
>>>> over them, of course) I'm pretty sure the chicken would have eaten it
>>>> raw -- don't know if that would be more or less gruesome than cooking
>>>> it. :-)
>>>>
>>>> Bob
>>> Bones can to thru a good meat grinder once they are pressure cooked...
>>> :-(
>>>
>>> It was a rather gruesome dream, and I wish I could forget it!
>>>
>>
>> Good point. (or demineralized with some muriatic acid)
>>
>> Bob
>
> <shudder>


Now I'll probably have a nightmare about being eaten by chickens.
Serves me right. <g>

(OK, I'll let it drop now)

Bob

In article >,
zxcvbob > wrote:

> >>> It was a rather gruesome dream, and I wish I could forget it!
> >>>
> >>
> >> Good point. (or demineralized with some muriatic acid)
> >>
> >> Bob
> >
> > <shudder>
>
>
> Now I'll probably have a nightmare about being eaten by chickens.
> Serves me right. <g>
>
> (OK, I'll let it drop now)
>
> Bob

Thanks. ;-)

Ever see "The Birds"?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Sqwertz wrote:
>brooklyn1 wrote:
>
>> Fresh bread will make cleaning more difficult than no bread... use
>> stale bread, or saltines. Putting some raw veggies through will also
>> clean a grinder....
>
>All parts of my grinder can be put into the dish washer.
>
>Your's sounds like a royal pain in the ass. A perfect match.

You don't own a grinder... your KA gizmo is a toys r us gadget.

Sqwertz wrote:
>Nancy Young wrote:
>
>> Ground up a chuck roast then ran a couple of slices of bread
>> through. I must say, that manual grinder was for the birds,
>> this is the way to go. Duh.
>>
>> Even though it was mostly bread coming through when I
>> stopped grinding, the holes in the plate were full when I
>> dismantled the machine, and rinsing didn't make a dent in that.
>>
>> Luckily the light bulb went on: Pipe cleaners. Voila.
>>
>> Washed it and dried the carbon parts with a hair dryer.
>>
>> Thank you, everyone, for all the advice.
>
>Who gave you the advice of buying a non-stainless steel grinding
>mechanism?
>
>Pipe cleaners and hair dryers? My KA attachment needs neither.

Sqwertz, Nancy already knows more about meat grinding than you will
ever know... your itty bitty plastic KA attachment is NOT a grinder...
calling your toy a meat grinder is like calling a pair of scissors a
lawnmower. Even KA finally admitted that their plastic crap is a
toy... now they finally offer a larger metal attachment... but it's
still way too small... and for their outragous price one can buy a
larger/better motorized stand alone grinder.

Check it out, and read the review:
http://www.chefscatalog.com/product/...ttachment.aspx

But still I'd not buy it... the KA stand mixer mechanism is not
engineered to operate a meat grinder attachment of that larger size
(has plastic gearing and no transmission), it will damage your
machine. Anyone wants a meat grinder buy the real deal, any stand
alone unit is better but if your pocket can justify it buy a larger
sized one, you won't regret it. Btw, the only reason folks keep
buying KA stand mixers is for their retro look and array of colors...
there are far better stand mixers out there.

For the typical home cook I recommend this:
http://www.chefscatalog.com/product/...t-grinder.aspx

The tiny grinders produce a high proportion of *smeared* meat, there
is no point in having a grinder that will ruin your expensive meat
just to say you have a grinder... the larger the grinder body the
better the grind... for those considering serious grinding/sausage
making I recommend one of these: http://tinyurl.com/3aflg4r
http://www.cabelas.com/cabelas/en/te...EAT_all&return
Page=search-results1.jsp&Ntk=Products&QueryText=grinder&sort=a ll&Go.y=5&N=0&Nty=1&hasJS=true&_dyncharset=
ISO-8859-1&Go.x=26&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fsearch %2Fsearch-box.jsp.form23

Hand crank grinders are extremely dangerous, if you value your digits
do NOT consider one... even if you get one for free do not use it.

Cleaning a meat grinder is a non issue, the easiest of all kitchen
appliances to clean... not worth discussion... there are only six
small parts; auger, plate, blade, body, front nut, tray... hand wash
only<period>

zxcvbob wrote:
>
> On 4/25/2010 5:50 PM, Omelet wrote:
>
<snip>

> > Bones can to thru a good meat grinder once they are pressure cooked...
> > :-(
> >
> > It was a rather gruesome dream, and I wish I could forget it!
> >
>
> Good point. (or demineralized with some muriatic acid)
>
> Bob

Don't need to go that industrial. They can be demineralised with
household vinegar Didn't you ever do that experiment in primary
school?

Take a *well-cleaned* chicken thigh or leg bone and put it in a glass
jar or bowl. Cover with vinegar and put it in the fridge. After a few
days (shake it once in a while), it will be flexible enough to bend.

Mark wrote:

> I've also seen Lidia Bastianich make pasta with
> a meat grinder, removing the blade and using it
> as an extruder.

Mario Batali does it to make passatelli.

<www.foodnetwork.com/recipes/mario-batali/pasatelli-recipe/index.html>

Bob

brooklyn1 wrote:
> Sqwertz wrote:
>> Nancy Young wrote:

>>> Even though it was mostly bread coming through when I
>>> stopped grinding, the holes in the plate were full when I
>>> dismantled the machine, and rinsing didn't make a dent in that.
>>>
>>> Luckily the light bulb went on: Pipe cleaners. Voila.

>> Who gave you the advice of buying a non-stainless steel grinding
>> mechanism?
>>
>> Pipe cleaners and hair dryers? My KA attachment needs neither.
>
> Sqwertz, Nancy already knows more about meat grinding than you will
> ever know...

Thanks, Sheldon, I stopped reading his rant when he said something
about a vegetable brush. Not the tool to clean the sides of the holes.
But if it makes him feel better to blow off steam, that's okay.

nancy

On Tue, 27 Apr 2010 07:39:20 -0400, "Nancy Young"
> wrote:

>brooklyn1 wrote:
>> Sqwertz wrote:
>>> Nancy Young wrote:
>
>>>> Even though it was mostly bread coming through when I
>>>> stopped grinding, the holes in the plate were full when I
>>>> dismantled the machine, and rinsing didn't make a dent in that.
>>>>
>>>> Luckily the light bulb went on: Pipe cleaners. Voila.
>
>>> Who gave you the advice of buying a non-stainless steel grinding
>>> mechanism?
>>>
>>> Pipe cleaners and hair dryers? My KA attachment needs neither.
>>
>> Sqwertz, Nancy already knows more about meat grinding than you will
>> ever know...
>
>Thanks, Sheldon, I stopped reading his rant when he said something
>about a vegetable brush. Not the tool to clean the sides of the holes.
>But if it makes him feel better to blow off steam, that's okay.

Sqwertz rarely engages his brain before he posts, even his present
chocolate rant is totally brainless... yeah Girardelli should be
ashamed to offer such an inferior product but still sqwertz did not
read the label before dashing off a complaint. Girardelli was also
remiss in their reply by not saying why it is they make a decent white
baking chocolate in bar form that they don't use the same for chips...
I'm utterly stymied. What I really can't fathom is why sqwertz didn't
simply phone their customer service, makes me leery about whether he
actually sent a letter or just made it all up.

As to grinder plates I've never experienced anything sticking inside
holes... after grinding meat run a slice of stale bread through to
scrub off any meat residue, then when washing the dry bread crumbs
come completey off under a stream of hot water. If you're really
obsessive next you grind run a slice of stale bread through again
before you grind meat... but I think that's a bit nuts.

On Mon, 26 Apr 2010 10:52:04 -0400, brooklyn1 wrote:

> Even KA finally admitted that their plastic crap is a
> toy... now they finally offer a larger metal attachment... but it's
> still way too small... and for their outragous price one can buy a
> larger/better motorized stand alone grinder.
> Check it out, and read the review:
> http://www.chefscatalog.com/product/...ttachment.aspx



Uh, that is made by Edgecraft/Chef's Choice, dumbass.

It's funny watching you go off on meat grinding. It's a no-brainer
excercise - grinding meat, and here you are the self-appointed
expert on it like it requires a masters degree or something.

-sw

On Tue, 27 Apr 2010 07:39:20 -0400, Nancy Young wrote:

> Thanks, Sheldon, I stopped reading his rant when he said something
> about a vegetable brush. Not the tool to clean the sides of the holes.
> But if it makes him feel better to blow off steam, that's okay.

Ahh, a meat grinder and his protégé. How cute.

A yes, most of us would simply use a vegetable brush to clean the
plate. More rocket science.

-sw

On Tue, 27 Apr 2010 12:25:41 -0400, brooklyn1 wrote:

> Sqwertz rarely engages his brain before he posts, even his present
> chocolate rant is totally brainless... yeah Girardelli should be
> ashamed to offer such an inferior product but still sqwertz did not
> read the label before dashing off a complaint. Girardelli was also
> remiss in their reply by not saying why it is they make a decent white
> baking chocolate in bar form that they don't use the same for chips...
> I'm utterly stymied. What I really can't fathom is why sqwertz didn't
> simply phone their customer service, makes me leery about whether he
> actually sent a letter or just made it all up.

It brings joy to my heart seeing you get all worked up over what I
do and helping you shorten your life span. I oughta appoint myself
for a Nobel Piece Prize.



-sw

On Mon, 26 Apr 2010 10:52:04 -0400, brooklyn1 wrote:

> Check it out, and read the review:
> http://www.chefscatalog.com/product/...ttachment.aspx

How does a meat grinder....

"Makes freshly ground meat, sausages or corned beef at home in
minutes without strenuous hand-cranking"

.... facilitate making corned beef?


Most be the Sheldon-style corned beef.

-sw