Sqwertz wrote:
>
> On Sat, 9 Jul 2011 23:03:37 -0500, Polly Esther wrote:
>
> > Keep in mind that I am older than dirt and live too far away from 911 to get
> > help if I get hurt, what's a best tool for grinding meat?
>
> The exact opposite of what Sheldon recommends.
>
> If you have a Kitchenaid then the best and cheapest answer is the KA
> attachment for light grinding (less than 10 pounds at a time). It is
> really easy to clean even by hand. But everything can be put into the
> dishwaher, too.
>
> And since Sheldon hates it even though he's never used it, you *know*
> it *has* to be good. Nobody here who's used one has ever said
> anything bad about it except maybe the smallish hopper which is a very
> minor issue IMO. I don't even use the hoper really. I just feed it
> from cutting board to the chute.
>
> -sw

Yep, just peachy, and for that occasional hopper complaint, KA does have
an extra large hopper attachment available. The only time I've ever
found a need for a larger hopper is if you are double grinding meat to
get an extra fine texture.

Julie Bove wrote:
>
> "Polly Esther" > wrote in message
> ...
> > Keep in mind that I am older than dirt and live too far away from 911 to
> > get help if I get hurt, what's a best tool for grinding meat? I've been
> > reading the "for $1 a day" thread and it crosses my dim little mind that I
> > could achieve a better quality of 'ground' and better price if I did the
> > grinding myself.
> > Do you use the food processor? ( I don't have one but would consider
> > it.) An attachment to the KitchenAid? Is there a way to grind that
> > disassembles by dippy old great grannies and can be put in the dishwasher?
> > Sounds like a worthwhile journey. I look forward to your experience.
> > Polly
>
> My mom uses an old fashioned metal grinder that attaches to the pull out
> cutting board. Hard as hell to crank and makes a huge mess. She puts her
> roaster on the floor under it to catch drips. She got it at a yard sale I
> think. Used at any rate. But it works!

The mess part is a good point for any grinder. I always attach a piece
of plastic wrap to the grinder nozzle with a rubber band, just like a 6"
square piece, and it contains any splatter nicely.

zxcvbob wrote:
>
> notbob wrote:
> > On 2011-07-10, zxcvbob > wrote:
> >
> >> That looks exactly like the one I bought from Northern.
> >
> > According to everything I read, so far, the one from Northern is a
> > cheap counterfeit.
> >
> > nb
>
> Perhaps it is. Even the large plate with the triangle holes looks the same.

The important question: Is it a cheap (price) counterfeit that works
well, or a cheap (quality) counterfeit that is a piece of junk?

Andy wrote:
>
> Janet Wilder > wrote:
>
> > The attachment for the Kitchen Aid works well for me. It's easy to
> clean
> > for this dippy old grandma. I absolutely detest the texture of meat
> > "ground" in a food processor. It's gluey and gooey.
>
> Janet Wilder > wrote:
>
> > The attachment for the Kitchen Aid works well for me. It's easy to
> clean
> > for this dippy old grandma. I absolutely detest the texture of meat
> > "ground" in a food processor. It's gluey and gooey.
>
> Janet Wilder,
>
> The user manual for the KA grinder said to grind once using the large
> hole plate then grind again using the smaller plate.
>
> I guess that's to distribute the fat a little more evenly?
>
> I tried just the large hole plate grind but as burgers, they quickly fell
> apart in the frying pan. Might be suitable for meatloaf? Certainly not
> meatballs.

Large hole = chili grind
Small hole = most everything else grind

Double grind is for the very occasional recipe where you want a very
fine grind, perhaps for patties/empanadas.

For burgers holding together there are two key items, first ensure that
you mix the meat after grinding to distribute the fat before trying to
form burgers, second do not use any "enhanced" meats that are full of
water and will not hold together no matter what you do to them.

sf wrote:
>
> On Sun, 10 Jul 2011 11:42:46 -0500, Janet Wilder
> > wrote:
>
> > Choice, Angus beef for
> > about $2/lb. with just enough fat, not too much.
>
> Lucky you! Were they "enhanced"?

If they were from Sam's, probably not. Despite Wal-Mart and Sam's being
the same company, the meat at Sam's is quite different and a lot better
than that found at Wal-Mart. I one got a whole beef tenderloin at Sam's
to make stroganoff, and it was extremely good, definitely not "enhanced"
and was like $6/lb.

Nancy Young wrote:
>
> On 7/10/2011 12:42 PM, Janet Wilder wrote:
>
> > We went down to Sam's Club last week and they had beautiful packages of
> > chuck roasts that were perfect for grinding. Choice, Angus beef for
> > about $2/lb. with just enough fat, not too much.
>
> I get the chuck roasts from Costco and do the same thing. I find I
> prefer the meat to be twice ground to get the texture I like.
>
> nancy

Large hole plate for chili grind, small hole plate for general purpose
grind. I only double grind for a few rare items where I want an extra
fine texture.

Storrmmee wrote:
>
> i have been considering this as well as my mom grinds using an old griswald
> hand grinder, interested in answers, Lee

Just remember that grinding meats yourself is about quality, not cost.
You will never compete with commercially ground floor scraps for cost.

I was just thinking ( a beginning that should scare you) that I might have
a Kitchen Aid grinder attachment. Yes, I do. Still in the box and worth
reading the instructions (we will hope they are not written in Portuguese by
someone who's never seen a meat grinder).
If you think it will do less than 10 lbs that ought to be just fine. It
is hurricane season here and loading a freezer is not smart.
Thank you all for sharing; I appreciate your help. Polly

On Sun, 10 Jul 2011 16:41:07 -0500, "Pete C." >
wrote:

>
> sf wrote:
> >
> > On Sun, 10 Jul 2011 11:42:46 -0500, Janet Wilder
> > > wrote:
> >
> > > Choice, Angus beef for
> > > about $2/lb. with just enough fat, not too much.
> >
> > Lucky you! Were they "enhanced"?
>
> If they were from Sam's, probably not. Despite Wal-Mart and Sam's being
> the same company, the meat at Sam's is quite different and a lot better
> than that found at Wal-Mart.

That's good to hear. If one ever opens on my side of the Bay, I'll
take a look then.

> I one got a whole beef tenderloin at Sam's
> to make stroganoff, and it was extremely good, definitely not "enhanced"
> and was like $6/lb.

Nice.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 16:04:22 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> On Sat, 9 Jul 2011 23:03:37 -0500, "Polly Esther"
>> > wrote:
>>
>> > Keep in mind that I am older than dirt and live too far away from
>> > 911 to get help if I get hurt, what's a best tool for grinding
>> > meat? I've been reading the "for $1 a day" thread and it crosses
>> > my dim little mind that I could achieve a better quality of
>> > 'ground' and better price if I did the grinding myself.
>>
>> You rang?
>>
>> > Do you use the food processor? ( I don't have one but would
>> > consider it.) An attachment to the KitchenAid?
>>
>> Forget food processors and those toys r us KA attachments are
>> worthless, they turn good meat into garbage.
>>
>> > Is there a way to grind that
>> > disassembles by dippy old great grannies and can be put in the
>> > dishwasher? Sounds like a worthwhile journey. I look forward to
>> > your experience. Polly
>>
>> Meat grinders can't go into a dishwasher, but they hand wash easily in
>> under two minutes. Go to cabela.com, they have several but for home
>> use I like this one: http://tinyurl.com/3flbhgu
>
>It's not a tasin though. Tasins rate at 200lbs per hour. Not a bad
>unit though.

That Cabela unit is rated at 3 1/2 pounds per minute, you do the math.
It's the throat diameter that determines the rate of grind (all
grinders with that throat diameter grind at about the same rate), not
the wattage... and if yours is rated at 1500 watts its a piece of
gar'bage, means it's very poorly designed and straining like heck to
grind... watts is a measure of power consumed, not output (horse
power). I don't buy motorized appliances that touts higher wattage,
means they are pandering crap to the uneducated pinheads. All higher
wattage indicates is that it will run up your electric bill and the
motor won't last very long, not when it's consuming watts to produce
heat like a hair dryer. 1500 watts is about right for a toaster oven,
not a grinder. Everyone should try to remember with motorized
appliances, the lower the wattage rating the more efficient, which
translates to a better engineered product.

On Sun, 10 Jul 2011 16:22:16 -0500, Janet Wilder
> wrote:

>On 7/10/2011 1:12 PM, sf wrote:
>> On Sun, 10 Jul 2011 11:42:46 -0500, Janet Wilder
>> > wrote:
>>
>>> Choice, Angus beef for
>>> about $2/lb. with just enough fat, not too much.
>>
>> Lucky you! Were they "enhanced"?
>>
>
>No they were not enhanced.

I've seen your pic at the rfc mugs, I can attest to that Janet's are
just right and not enhanced.

On 2011-07-10, Brooklyn1 <Gravesend1> wrote:

> translates to a better engineered product.

Blah blah blah.....

Yeah, we all know your grinder is the best ever, like everything
else you yap about. Apparently, some ppl disagree:

http://www.onestopjerkyshop.com/prod...eviews_id =44

BTW, the Tasin is #10 and claims 3-1/3 lbs/min. But, yours is the
best ever. Jes like them skanks you keep posting pictures
of. <shudder>

nb

On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
wrote:

>
>cshenk wrote:
>>
>> Michael OConnor wrote in rec.food.cooking:
>>
>> >
>> > > Think about letting your butcher or supermarket meat dept. grind
>> > > what you need. They'll do it in an instant. Shop and pick it up
>> > > later, before checkout.

And you won't get the meast you piced out, guaranteed.

>> > I agree that a butcher or meat department will grind it for you
>> > quickly, and they won't charge for it.
>> >
>> > I have a KA with meat grinder attachment and it is a pain to grind
>> > meat. For one thing you have to trim away the stringy silvery stuff
>> > because it will clog up the round piece with the little holes that the
>> > meat passes thru. The entire meat grinder attachment comes apart
>> > easily and is dishwasher safe. for easy cleaning.
>>
>> LOL, thank you Tasin! I knew I got the right unit!

A hunk a junk.

>> Polly, as you see there are grinders then there are GRINDERS. I'll add
>> that the butchers where I am charge for grinding and won't touch RMB.
>> I checked that first before laying out the $$ for a genuine Tasin model.
>>
>> LOL! So the kitchenaide won't even handle silverside? I'm so glad I
>> didn't go the kitchenaide route!
>
>Sorry, that claim simply isn't true. I have and use the KitchenAid
>grinder regularly and it has no problem whatsoever with the
>"siverskin"/tendons.

Why would you want to grind those? If you're going to grind the
silver skin, gristle, and tendons you may as well eat mystery meat.

Brooklyn1 wrote:
>
> On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
> wrote:
>
> >
> >cshenk wrote:
> >>
> >> Michael OConnor wrote in rec.food.cooking:
> >>
> >> >
> >> > > Think about letting your butcher or supermarket meat dept. grind
> >> > > what you need. They'll do it in an instant. Shop and pick it up
> >> > > later, before checkout.
>
> And you won't get the meast you piced out, guaranteed.
>
> >> > I agree that a butcher or meat department will grind it for you
> >> > quickly, and they won't charge for it.
> >> >
> >> > I have a KA with meat grinder attachment and it is a pain to grind
> >> > meat. For one thing you have to trim away the stringy silvery stuff
> >> > because it will clog up the round piece with the little holes that the
> >> > meat passes thru. The entire meat grinder attachment comes apart
> >> > easily and is dishwasher safe. for easy cleaning.
> >>
> >> LOL, thank you Tasin! I knew I got the right unit!
>
> A hunk a junk.
>
> >> Polly, as you see there are grinders then there are GRINDERS. I'll add
> >> that the butchers where I am charge for grinding and won't touch RMB.
> >> I checked that first before laying out the $$ for a genuine Tasin model.
> >>
> >> LOL! So the kitchenaide won't even handle silverside? I'm so glad I
> >> didn't go the kitchenaide route!
> >
> >Sorry, that claim simply isn't true. I have and use the KitchenAid
> >grinder regularly and it has no problem whatsoever with the
> >"siverskin"/tendons.
>
> Why would you want to grind those? If you're going to grind the
> silver skin, gristle, and tendons you may as well eat mystery meat.

I wouldn't, but I also wouldn't want to eat ground chicken bones which
is one of the claims for the Tasin unit. The point of course is that the
KA unit will handle that crap as well.

On Jul 10, 12:03*am, "Polly Esther" > wrote:
> Keep in mind that I am older than dirt and live too far away from 911 to get
> help if I get hurt, what's a best tool for grinding meat? *I've been reading
> the "for $1 a day" thread and it crosses my dim little mind that I could
> achieve a better quality of 'ground' *and better price if I did the grinding
> myself.
> * * Do you use the food processor? *( I don't have one but would consider
> it.) *An attachment to the KitchenAid? * Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. *I look forward to your experience. *Polly

http://www.redhillgeneralstore.com/h...ows360801W.htm

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 10, 12:03*am, "Polly Esther" > wrote:
> Keep in mind that I am older than dirt and live too far away from 911 to get
> help if I get hurt, what's a best tool for grinding meat? *I've been reading
> the "for $1 a day" thread and it crosses my dim little mind that I could
> achieve a better quality of 'ground' *and better price if I did the grinding
> myself.
> * * Do you use the food processor? *( I don't have one but would consider
> it.) *An attachment to the KitchenAid? * Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. *I look forward to your experience. *Polly

My Weston Meat Grinder works great. Not a fan of the KA
attachment... a dedicated grinder makes more sense and doesn't have to
be expensive.

On Jul 10, 12:03*am, "Polly Esther" > wrote:
> Keep in mind that I am older than dirt and live too far away from 911 to get
> help if I get hurt, what's a best tool for grinding meat? *I've been reading
> the "for $1 a day" thread and it crosses my dim little mind that I could
> achieve a better quality of 'ground' *and better price if I did the grinding
> myself.
> * * Do you use the food processor? *( I don't have one but would consider
> it.) *An attachment to the KitchenAid? * Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. *I look forward to your experience. *Polly

My Weston Meat Grinder works great. Not a fan of the KA attachment, a
dedicated grinder makes the most sense to me and doesn't have to be
expensive: http://www.westonsupply.com/Meat-Grinders-s/68.htm

"Polly Esther" wrote:
>
>what's a best tool for grinding meat?

Besides your coochie:

http://i54.tinypic.com/10mrjwg.jpg

http://i52.tinypic.com/x0pjrs.jpg

http://i55.tinypic.com/jreczp.jpg

http://i53.tinypic.com/2ld7k2t.jpg

http://i53.tinypic.com/33e0f1d.jpg

http://i53.tinypic.com/2nb4ku0.jpg

On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
>
> http://i53.tinypic.com/2nb4ku0.jpg

What's that wrap, Shel. Don't look like wax paper or plastic wrap.

nb

notbob wrote:
>Brooklyn1 wrote:
>>
>> http://i53.tinypic.com/2nb4ku0.jpg
>
>What's that wrap, Shel. Don't look like wax paper or plastic wrap.

Waxed paper squares inside a plastic zip-loc.

In article >,
"Polly Esther" > wrote:

> Keep in mind that I am older than dirt and live too far away from 911 to get
> help if I get hurt, what's a best tool for grinding meat? I've been reading
> the "for $1 a day" thread and it crosses my dim little mind that I could
> achieve a better quality of 'ground' and better price if I did the grinding
> myself.
> Do you use the food processor?

That will chop it.

> ( I don't have one but would consider
> it.) An attachment to the KitchenAid?

It's what I use for grinding ‹ the grinder attachment.

> Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?

I put my KA grinder parts in the dishwasher.

> Sounds like a worthwhile journey. I look forward to your experience. Polly

Best results come when the meat is very cold, just slightly frozen at
the edges. Trim and cube it and stick it in the freezer for 10-15
minutes before grinding.
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Mon, 11 Jul 2011 13:52:19 -0500, Sqwertz >
wrote:

>On Mon, 11 Jul 2011 10:39:45 -0400, Brooklyn1 wrote:
>
>> notbob wrote:
>>>Brooklyn1 wrote:
>>>>
>>>> http://i53.tinypic.com/2nb4ku0.jpg
>>>
>>>What's that wrap, Shel. Don't look like wax paper or plastic wrap.
>>
>> Waxed paper squares inside a plastic zip-loc.
>
>Parchment paper sticks much less than waxed paper when separating raw,
>frozen hamburgers.

I've not had a problem with waxed paper sticking but the matte finish
of parchment paper does stick to raw ground beef, actually it sticks
terribly. I've had problems with cheapo waxed paper sticking but not
with Cut-Rite brand. And if I did have a sticking problem I'd try
butcher's paper (brown paper with one side waxed) or maybe freezer
paper. But in any event the restaurant supply emporiums sell waxed
paper squares specifically for burgers, but since I don't need boxes
of a thousand I make my own as needed.... also the pre-cut squares are
too small for my burgers. The largest pre-cut waxed paper squares are
5", way too small for my 12 ounce burgers.

On 2011-07-11, Brooklyn1 <Gravesend1> wrote:

> I've not had a problem with waxed paper sticking but the matte finish
> of parchment paper does stick to raw ground beef, actually it sticks
> terribly.

Plus, it's insanely expensive. I've yet to see parchment paper for
less than $4+, ever. Even at Walmart, it's absurdly expesive. For
baking, I used bacon grease.

nb

"Melba's Jammin'" >
> I put my KA grinder parts in the dishwasher.
>
>
> Best results come when the meat is very cold, just slightly frozen at
> the edges. Trim and cube it and stick it in the freezer for 10-15
> minutes before grinding.
> --
> Barb,

Good, good idea. Thank you. Polly

Pete C. wrote in rec.food.cooking:

>
> Brooklyn1 wrote:
> >
> > On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
> > wrote:
> >
> > >
> > > cshenk wrote:
> > > >
> > >> Michael OConnor wrote in rec.food.cooking:
> > > >
> > >> >
> > >> > > Think about letting your butcher or supermarket meat dept.
> > grind >> > > what you need. They'll do it in an instant. Shop and
> > pick it up >> > > later, before checkout.
> >
> > And you won't get the meast you piced out, guaranteed.
> >
> > >> > I agree that a butcher or meat department will grind it for you
> > >> > quickly, and they won't charge for it.
> > >> >
> > >> > I have a KA with meat grinder attachment and it is a pain to
> > grind >> > meat. For one thing you have to trim away the stringy
> > silvery stuff >> > because it will clog up the round piece with the
> > little holes that the >> > meat passes thru. The entire meat
> > grinder attachment comes apart >> > easily and is dishwasher safe.
> > for easy cleaning.
> > > >
> > >> LOL, thank you Tasin! I knew I got the right unit!
> >
> > A hunk a junk.
> >
> > >> Polly, as you see there are grinders then there are GRINDERS.
> > I'll add >> that the butchers where I am charge for grinding and
> > won't touch RMB. >> I checked that first before laying out the $$
> > for a genuine Tasin model.
> > > >
> > >> LOL! So the kitchenaide won't even handle silverside? I'm so
> > glad I >> didn't go the kitchenaide route!
> > >
> > > Sorry, that claim simply isn't true. I have and use the KitchenAid
> > > grinder regularly and it has no problem whatsoever with the
> > > "siverskin"/tendons.
> >
> > Why would you want to grind those? If you're going to grind the
> > silver skin, gristle, and tendons you may as well eat mystery meat.
>
> I wouldn't, but I also wouldn't want to eat ground chicken bones which
> is one of the claims for the Tasin unit. The point of course is that
> the KA unit will handle that crap as well.

Are you so really stupid as to have missed that the bone grinding was
for DOG FOOD? And no, the KA will NOT grind bone for proper RMB for
dogs. It's woefully underpowered for the job and after 2 lbs you'd
have to throw the burned out KA away.


--

Brooklyn1 wrote in rec.food.cooking:

> On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
> wrote:
>
> >
> > cshenk wrote:
> >>
> >> Michael OConnor wrote in rec.food.cooking:
> >>
> >> >
> >> > > Think about letting your butcher or supermarket meat dept.
> grind >> > > what you need. They'll do it in an instant. Shop and
> pick it up >> > > later, before checkout.
>
> And you won't get the meast you piced out, guaranteed.
>
> >> > I agree that a butcher or meat department will grind it for you
> >> > quickly, and they won't charge for it.
> >> >
> >> > I have a KA with meat grinder attachment and it is a pain to
> grind >> > meat. For one thing you have to trim away the stringy
> silvery stuff >> > because it will clog up the round piece with the
> little holes that the >> > meat passes thru. The entire meat grinder
> attachment comes apart >> > easily and is dishwasher safe. for easy
> cleaning. >>
> >> LOL, thank you Tasin! I knew I got the right unit!
>
> A hunk a junk.

Nope, top line in it's class. Sure there are fancier, there always is.
Some are floor model units with a built in sink and counter for example.

> >> Polly, as you see there are grinders then there are GRINDERS.
> I'll add >> that the butchers where I am charge for grinding and
> won't touch RMB. >> I checked that first before laying out the $$
> for a genuine Tasin model. >>
> >> LOL! So the kitchenaide won't even handle silverside? I'm so
> glad I >> didn't go the kitchenaide route!
> >
> > Sorry, that claim simply isn't true. I have and use the KitchenAid
> > grinder regularly and it has no problem whatsoever with the
> > "siverskin"/tendons.
>
> Why would you want to grind those? If you're going to grind the
> silver skin, gristle, and tendons you may as well eat mystery meat.


Only in the case of making your own grain-free dog food does that come
into play. Pete C is playing games or is not capable of following a
thread yet again.


--

notbob wrote in rec.food.cooking:

> On 2011-07-10, Brooklyn1 <Gravesend1> wrote:
>
> > translates to a better engineered product.
>
> Blah blah blah.....
>
> Yeah, we all know your grinder is the best ever, like everything
> else you yap about. Apparently, some ppl disagree:
>
> http://www.onestopjerkyshop.com/prod...?products_id=4
> 7&reviews_id=44
>
> BTW, the Tasin is #10 and claims 3-1/3 lbs/min. But, yours is the
> best ever. Jes like them skanks you keep posting pictures
> of. <shudder>

Chcking necks for dog food, 2lbs a minute. Same for bone in thighs and
legs.


--

Polly Esther wrote in rec.food.cooking:

>
> I was just thinking ( a beginning that should scare you) that I
> might have a Kitchen Aid grinder attachment. Yes, I do. Still in
> the box and worth reading the instructions (we will hope they are not
> written in Portuguese by someone who's never seen a meat grinder).
> If you think it will do less than 10 lbs that ought to be just fine.
> It is hurricane season here and loading a freezer is not smart.
> Thank you all for sharing; I appreciate your help. Polly

For your needs, it should do fine! You may find doing 2-3 lbs perhaps
once a month fits your needs? Then you can enjoy making your own
sausage meats and things. Spiced exactly how *you* like them.


--

cshenk wrote:
>
> Pete C. wrote in rec.food.cooking:
>
> >
> > Brooklyn1 wrote:
> > >
> > > On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
> > > wrote:
> > >
> > > >
> > > > cshenk wrote:
> > > > >
> > > >> Michael OConnor wrote in rec.food.cooking:
> > > > >
> > > >> >
> > > >> > > Think about letting your butcher or supermarket meat dept.
> > > grind >> > > what you need. They'll do it in an instant. Shop and
> > > pick it up >> > > later, before checkout.
> > >
> > > And you won't get the meast you piced out, guaranteed.
> > >
> > > >> > I agree that a butcher or meat department will grind it for you
> > > >> > quickly, and they won't charge for it.
> > > >> >
> > > >> > I have a KA with meat grinder attachment and it is a pain to
> > > grind >> > meat. For one thing you have to trim away the stringy
> > > silvery stuff >> > because it will clog up the round piece with the
> > > little holes that the >> > meat passes thru. The entire meat
> > > grinder attachment comes apart >> > easily and is dishwasher safe.
> > > for easy cleaning.
> > > > >
> > > >> LOL, thank you Tasin! I knew I got the right unit!
> > >
> > > A hunk a junk.
> > >
> > > >> Polly, as you see there are grinders then there are GRINDERS.
> > > I'll add >> that the butchers where I am charge for grinding and
> > > won't touch RMB. >> I checked that first before laying out the $$
> > > for a genuine Tasin model.
> > > > >
> > > >> LOL! So the kitchenaide won't even handle silverside? I'm so
> > > glad I >> didn't go the kitchenaide route!
> > > >
> > > > Sorry, that claim simply isn't true. I have and use the KitchenAid
> > > > grinder regularly and it has no problem whatsoever with the
> > > > "siverskin"/tendons.
> > >
> > > Why would you want to grind those? If you're going to grind the
> > > silver skin, gristle, and tendons you may as well eat mystery meat.
> >
> > I wouldn't, but I also wouldn't want to eat ground chicken bones which
> > is one of the claims for the Tasin unit. The point of course is that
> > the KA unit will handle that crap as well.
>
> Are you so really stupid as to have missed that the bone grinding was
> for DOG FOOD?

I repeated your original reference in the context of Sheldon's reply.

> And no, the KA will NOT grind bone for proper RMB for
> dogs. It's woefully underpowered for the job and after 2 lbs you'd
> have to throw the burned out KA away.

I'm sorry, once again you are wrong. The KA grinder is an attachment
that can be driven from any standard mixer drive hub. I drive mine from
my Hobart N-50 mixer and it most certainly will not burn out like a
bottom end KA mixer might. I also seriously doubt that the top end KA
mixers would burn out.

cshenk wrote:
>
> Brooklyn1 wrote in rec.food.cooking:
>
> > On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
> > wrote:
> >
> > >
> > > cshenk wrote:
> > >>
> > >> Michael OConnor wrote in rec.food.cooking:
> > >>
> > >> >
> > >> > > Think about letting your butcher or supermarket meat dept.
> > grind >> > > what you need. They'll do it in an instant. Shop and
> > pick it up >> > > later, before checkout.
> >
> > And you won't get the meast you piced out, guaranteed.
> >
> > >> > I agree that a butcher or meat department will grind it for you
> > >> > quickly, and they won't charge for it.
> > >> >
> > >> > I have a KA with meat grinder attachment and it is a pain to
> > grind >> > meat. For one thing you have to trim away the stringy
> > silvery stuff >> > because it will clog up the round piece with the
> > little holes that the >> > meat passes thru. The entire meat grinder
> > attachment comes apart >> > easily and is dishwasher safe. for easy
> > cleaning. >>
> > >> LOL, thank you Tasin! I knew I got the right unit!
> >
> > A hunk a junk.
>
> Nope, top line in it's class. Sure there are fancier, there always is.
> Some are floor model units with a built in sink and counter for example.
>
> > >> Polly, as you see there are grinders then there are GRINDERS.
> > I'll add >> that the butchers where I am charge for grinding and
> > won't touch RMB. >> I checked that first before laying out the $$
> > for a genuine Tasin model. >>
> > >> LOL! So the kitchenaide won't even handle silverside? I'm so
> > glad I >> didn't go the kitchenaide route!
> > >
> > > Sorry, that claim simply isn't true. I have and use the KitchenAid
> > > grinder regularly and it has no problem whatsoever with the
> > > "siverskin"/tendons.
> >
> > Why would you want to grind those? If you're going to grind the
> > silver skin, gristle, and tendons you may as well eat mystery meat.
>
> Only in the case of making your own grain-free dog food does that come
> into play. Pete C is playing games or is not capable of following a
> thread yet again.

I'm not playing games and I'm following the thread just fine. You made
the false claim that the KA grinder would not handle silver skin/tendons
and I refuted that claim.

notbob wrote:
>
> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
>
> > I've not had a problem with waxed paper sticking but the matte finish
> > of parchment paper does stick to raw ground beef, actually it sticks
> > terribly.
>
> Plus, it's insanely expensive. I've yet to see parchment paper for
> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
> baking, I used bacon grease.
>
> nb

Parchment is definitely expensive in retail stores, but it certainly
works well for some applications. Parchment seems to be the only
reliable release paper for the bottom of my cheesecake in spring form
pans, waxed paper just doesn't work.

Pete C. wrote in rec.food.cooking:

>
> cshenk wrote:
> >
> > Brooklyn1 wrote in rec.food.cooking:
> >
> > > On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C."
> > > > wrote:
> > >
> > > >
> > > > cshenk wrote:
> > > > >
> > > >> Michael OConnor wrote in rec.food.cooking:
> > > > >
> > > >> >
> > > >> > > Think about letting your butcher or supermarket meat dept.
> > > grind >> > > what you need. They'll do it in an instant. Shop and
> > > pick it up >> > > later, before checkout.
> > >
> > > And you won't get the meast you piced out, guaranteed.
> > >
> > > >> > I agree that a butcher or meat department will grind it for
> > > you >> > quickly, and they won't charge for it.
> > > >> >
> > > >> > I have a KA with meat grinder attachment and it is a pain to
> > > grind >> > meat. For one thing you have to trim away the stringy
> > > silvery stuff >> > because it will clog up the round piece with
> > > the little holes that the >> > meat passes thru. The entire meat
> > > grinder attachment comes apart >> > easily and is dishwasher
> > > safe. for easy cleaning. >>
> > > >> LOL, thank you Tasin! I knew I got the right unit!
> > >
> > > A hunk a junk.
> >
> > Nope, top line in it's class. Sure there are fancier, there always
> > is. Some are floor model units with a built in sink and counter
> > for example.
> >
> > > >> Polly, as you see there are grinders then there are GRINDERS.
> > > I'll add >> that the butchers where I am charge for grinding and
> > > won't touch RMB. >> I checked that first before laying out the $$
> > > for a genuine Tasin model. >>
> > > >> LOL! So the kitchenaide won't even handle silverside? I'm so
> > > glad I >> didn't go the kitchenaide route!
> > > >
> > > > Sorry, that claim simply isn't true. I have and use the
> > > > KitchenAid grinder regularly and it has no problem whatsoever
> > > > with the "siverskin"/tendons.
> > >
> > > Why would you want to grind those? If you're going to grind the
> > > silver skin, gristle, and tendons you may as well eat mystery
> > > meat.
> >
> > Only in the case of making your own grain-free dog food does that
> > come into play. Pete C is playing games or is not capable of
> > following a thread yet again.
>
> I'm not playing games and I'm following the thread just fine. You made
> the false claim that the KA grinder would not handle silver
> skin/tendons and I refuted that claim.

*I* did not make that claim. I was laughing that *another did*. It's
in one of the other comments. They specifically were warning that it
had to be removed for the KA attachment sorts.



--

cshenk wrote:
>
> Pete C. wrote in rec.food.cooking:
>
> >
> > cshenk wrote:
> > >
> > > Brooklyn1 wrote in rec.food.cooking:
> > >
> > > > On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C."
> > > > > wrote:
> > > >
> > > > >
> > > > > cshenk wrote:
> > > > > >
> > > > >> Michael OConnor wrote in rec.food.cooking:
> > > > > >
> > > > >> >
> > > > >> > > Think about letting your butcher or supermarket meat dept.
> > > > grind >> > > what you need. They'll do it in an instant. Shop and
> > > > pick it up >> > > later, before checkout.
> > > >
> > > > And you won't get the meast you piced out, guaranteed.
> > > >
> > > > >> > I agree that a butcher or meat department will grind it for
> > > > you >> > quickly, and they won't charge for it.
> > > > >> >
> > > > >> > I have a KA with meat grinder attachment and it is a pain to
> > > > grind >> > meat. For one thing you have to trim away the stringy
> > > > silvery stuff >> > because it will clog up the round piece with
> > > > the little holes that the >> > meat passes thru. The entire meat
> > > > grinder attachment comes apart >> > easily and is dishwasher
> > > > safe. for easy cleaning. >>
> > > > >> LOL, thank you Tasin! I knew I got the right unit!
> > > >
> > > > A hunk a junk.
> > >
> > > Nope, top line in it's class. Sure there are fancier, there always
> > > is. Some are floor model units with a built in sink and counter
> > > for example.
> > >
> > > > >> Polly, as you see there are grinders then there are GRINDERS.
> > > > I'll add >> that the butchers where I am charge for grinding and
> > > > won't touch RMB. >> I checked that first before laying out the $$
> > > > for a genuine Tasin model. >>
> > > > >> LOL! So the kitchenaide won't even handle silverside? I'm so
> > > > glad I >> didn't go the kitchenaide route!
> > > > >
> > > > > Sorry, that claim simply isn't true. I have and use the
> > > > > KitchenAid grinder regularly and it has no problem whatsoever
> > > > > with the "siverskin"/tendons.
> > > >
> > > > Why would you want to grind those? If you're going to grind the
> > > > silver skin, gristle, and tendons you may as well eat mystery
> > > > meat.
> > >
> > > Only in the case of making your own grain-free dog food does that
> > > come into play. Pete C is playing games or is not capable of
> > > following a thread yet again.
> >
> > I'm not playing games and I'm following the thread just fine. You made
> > the false claim that the KA grinder would not handle silver
> > skin/tendons and I refuted that claim.
>
> *I* did not make that claim. I was laughing that *another did*. It's
> in one of the other comments. They specifically were warning that it
> had to be removed for the KA attachment sorts.

Either way, the claim is 100% false. I use my KA grinder regularly and
it has never had an issue handling anything I fed it. I do use a mixer
more powerful than a bottom end KA model to power it, but I don't think
a top end KA mixer would have any problem.

On Mon, 11 Jul 2011 16:29:48 -0500, "Pete C." >
wrote:

>
>notbob wrote:
>>
>> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
>>
>> > I've not had a problem with waxed paper sticking but the matte finish
>> > of parchment paper does stick to raw ground beef, actually it sticks
>> > terribly.
>>
>> Plus, it's insanely expensive. I've yet to see parchment paper for
>> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
>> baking, I used bacon grease.
>>
>> nb
>
>Parchment is definitely expensive in retail stores, but it certainly
>works well for some applications. Parchment seems to be the only
>reliable release paper for the bottom of my cheesecake in spring form
>pans, waxed paper just doesn't work.

Parchment paper is mostly hype. Freezer paper is butcher paper that's
waxed on one side, it releases better and is much less expensive, but
is typically on huge rolls.

http://www.alliedkenco.com/search.as...=butcher+paper

Brooklyn1 wrote:
>
> On Mon, 11 Jul 2011 16:29:48 -0500, "Pete C." >
> wrote:
>
> >
> >notbob wrote:
> >>
> >> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
> >>
> >> > I've not had a problem with waxed paper sticking but the matte finish
> >> > of parchment paper does stick to raw ground beef, actually it sticks
> >> > terribly.
> >>
> >> Plus, it's insanely expensive. I've yet to see parchment paper for
> >> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
> >> baking, I used bacon grease.
> >>
> >> nb
> >
> >Parchment is definitely expensive in retail stores, but it certainly
> >works well for some applications. Parchment seems to be the only
> >reliable release paper for the bottom of my cheesecake in spring form
> >pans, waxed paper just doesn't work.
>
> Parchment paper is mostly hype. Freezer paper is butcher paper that's
> waxed on one side, it releases better and is much less expensive, but
> is typically on huge rolls.
>
> http://www.alliedkenco.com/search.as...=butcher+paper

Parchment is silicone based coating, not wax. It does hold up far better
to hot liquids baking than waxed paper. When I get to Restaurant Depot
next I plan to get some parchment sheets and I'll look for the butcher
paper as well. I believe at least some butcher paper has a non-wax
coating these days, but I'm not sure of it's heat rating.

On Mon, 11 Jul 2011 17:27:26 -0500, "Pete C." >
wrote:

>
>Brooklyn1 wrote:
>>
>> On Mon, 11 Jul 2011 16:29:48 -0500, "Pete C." >
>> wrote:
>>
>> >
>> >notbob wrote:
>> >>
>> >> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
>> >>
>> >> > I've not had a problem with waxed paper sticking but the matte finish
>> >> > of parchment paper does stick to raw ground beef, actually it sticks
>> >> > terribly.
>> >>
>> >> Plus, it's insanely expensive. I've yet to see parchment paper for
>> >> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
>> >> baking, I used bacon grease.
>> >>
>> >> nb
>> >
>> >Parchment is definitely expensive in retail stores, but it certainly
>> >works well for some applications. Parchment seems to be the only
>> >reliable release paper for the bottom of my cheesecake in spring form
>> >pans, waxed paper just doesn't work.
>>
>> Parchment paper is mostly hype. Freezer paper is butcher paper that's
>> waxed on one side, it releases better and is much less expensive, but
>> is typically on huge rolls.
>>
>> http://www.alliedkenco.com/search.as...=butcher+paper
>
>Parchment is silicone based coating, not wax. It does hold up far better
>to hot liquids baking than waxed paper. When I get to Restaurant Depot
>next I plan to get some parchment sheets and I'll look for the butcher
>paper as well. I believe at least some butcher paper has a non-wax
>coating these days, but I'm not sure of it's heat rating.

I've been using waxed paper for baking and wrapping all sorts of foods
for more years than I want to think about and have never had a problem
with sticking. Only once in my life have I bought parchment paper and
after using it a few times was not only unimpressed but felt ripped
off. Parchment paper absorbs too much water for me to consider it of
any culinary value whatsoever. For cooking in paper envelopes plain
old brown paper bag paper works perfectly. Parchment paper is simply
foodtv idiocy.

On 7/11/2011 7:44 PM, Brooklyn1 wrote:
> On Mon, 11 Jul 2011 17:27:26 -0500, "Pete >
> wrote:
>
>>
>> Brooklyn1 wrote:
>>>
>>> On Mon, 11 Jul 2011 16:29:48 -0500, "Pete >
>>> wrote:
>>>
>>>>
>>>> notbob wrote:
>>>>>
>>>>> On 2011-07-11, Brooklyn1<Gravesend1> wrote:
>>>>>
>>>>>> I've not had a problem with waxed paper sticking but the matte finish
>>>>>> of parchment paper does stick to raw ground beef, actually it sticks
>>>>>> terribly.
>>>>>
>>>>> Plus, it's insanely expensive. I've yet to see parchment paper for
>>>>> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
>>>>> baking, I used bacon grease.
>>>>>
>>>>> nb
>>>>
>>>> Parchment is definitely expensive in retail stores, but it certainly
>>>> works well for some applications. Parchment seems to be the only
>>>> reliable release paper for the bottom of my cheesecake in spring form
>>>> pans, waxed paper just doesn't work.
>>>
>>> Parchment paper is mostly hype. Freezer paper is butcher paper that's
>>> waxed on one side, it releases better and is much less expensive, but
>>> is typically on huge rolls.
>>>
>>> http://www.alliedkenco.com/search.as...=butcher+paper
>>
>> Parchment is silicone based coating, not wax. It does hold up far better
>> to hot liquids baking than waxed paper. When I get to Restaurant Depot
>> next I plan to get some parchment sheets and I'll look for the butcher
>> paper as well. I believe at least some butcher paper has a non-wax
>> coating these days, but I'm not sure of it's heat rating.
>
> I've been using waxed paper for baking and wrapping all sorts of foods
> for more years than I want to think about and have never had a problem
> with sticking. Only once in my life have I bought parchment paper and
> after using it a few times was not only unimpressed but felt ripped
> off. Parchment paper absorbs too much water for me to consider it of
> any culinary value whatsoever. For cooking in paper envelopes plain
> old brown paper bag paper works perfectly. Parchment paper is simply
> foodtv idiocy.
>
>
I guess all of those bakeries that use it have never heard that
particular pontification from omniscient Shelden?

for parchement try a resto supply like gfs

"notbob" > wrote in message
...
> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
>
>> I've not had a problem with waxed paper sticking but the matte finish
>> of parchment paper does stick to raw ground beef, actually it sticks
>> terribly.
>
> Plus, it's insanely expensive. I've yet to see parchment paper for
> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
> baking, I used bacon grease.
>
> nb

Brooklyn1 wrote:
>
> On Mon, 11 Jul 2011 17:27:26 -0500, "Pete C." >
> wrote:
>
> >
> >Brooklyn1 wrote:
> >>
> >> On Mon, 11 Jul 2011 16:29:48 -0500, "Pete C." >
> >> wrote:
> >>
> >> >
> >> >notbob wrote:
> >> >>
> >> >> On 2011-07-11, Brooklyn1 <Gravesend1> wrote:
> >> >>
> >> >> > I've not had a problem with waxed paper sticking but the matte finish
> >> >> > of parchment paper does stick to raw ground beef, actually it sticks
> >> >> > terribly.
> >> >>
> >> >> Plus, it's insanely expensive. I've yet to see parchment paper for
> >> >> less than $4+, ever. Even at Walmart, it's absurdly expesive. For
> >> >> baking, I used bacon grease.
> >> >>
> >> >> nb
> >> >
> >> >Parchment is definitely expensive in retail stores, but it certainly
> >> >works well for some applications. Parchment seems to be the only
> >> >reliable release paper for the bottom of my cheesecake in spring form
> >> >pans, waxed paper just doesn't work.
> >>
> >> Parchment paper is mostly hype. Freezer paper is butcher paper that's
> >> waxed on one side, it releases better and is much less expensive, but
> >> is typically on huge rolls.
> >>
> >> http://www.alliedkenco.com/search.as...=butcher+paper
> >
> >Parchment is silicone based coating, not wax. It does hold up far better
> >to hot liquids baking than waxed paper. When I get to Restaurant Depot
> >next I plan to get some parchment sheets and I'll look for the butcher
> >paper as well. I believe at least some butcher paper has a non-wax
> >coating these days, but I'm not sure of it's heat rating.
>
> I've been using waxed paper for baking and wrapping all sorts of foods
> for more years than I want to think about and have never had a problem
> with sticking. Only once in my life have I bought parchment paper and
> after using it a few times was not only unimpressed but felt ripped
> off. Parchment paper absorbs too much water for me to consider it of
> any culinary value whatsoever. For cooking in paper envelopes plain
> old brown paper bag paper works perfectly. Parchment paper is simply
> foodtv idiocy.

As I noted, parchment is the only reliable release paper I've found for
the bottom of my cheesecake in spring form pans. I've tried waxed paper
and it just doesn't do it. This is pretty much the only thing I use
parchment for however, since other baking is on an exopat mat or in
silicone bakeware.

On Tue, 12 Jul 2011 08:32:32 -0500, "Pete C." >
wrote:

>
> As I noted, parchment is the only reliable release paper I've found for
> the bottom of my cheesecake in spring form pans. I've tried waxed paper
> and it just doesn't do it. This is pretty much the only thing I use
> parchment for however, since other baking is on an exopat mat or in
> silicone bakeware.

Why would you need anything? I just run a metal cake spatula between
the crust and bottom, it releases and I can slide it off.

--

Today's mighty oak is just yesterday's nut that held its ground.