My wife and I decided to try our hand at a feta burger today. We looked
at a few recipes online then decided on this:

1 lb grass-fed ground beef

1/2 cup cows milk feta (much less expensive than goat milk feta)

1 large red pepper

1 medium onion

Seasoning - dried oregano, fresh ground black pepper.

We put everything except the beef through our mini food processor
(Sunbeam Oskar) in a few batches, then worked the beef in by hand.

We thought that these might work better on the grill if we made them
early and let them sit in the 'fridge for a few hours, so the patties
are made and we'll grill them later.

The whole business is kind of wet - does it make sense to try squeeze
some of the water out of it, or let it rest in some kind of strainer so
that the water can drain out, or anything along those lines? My wife
eats gluten free, so bread crumbs aren't an option, and although there
are other starchy options, we've trying to stick to just meat, cheese,
and veggies.

Any advice for anything to try this afternoon, or for how to change the
recipe the next time around is welcomed. And of course I'll report back
on how they cook up and how they taste. We bought 2 lbs. of beef and
are making the other half as plain old burgers, just in case ...

-S-

On Tue, 19 Aug 2014 13:39:37 -0400, "Steve Freides" >
wrote:

>My wife and I decided to try our hand at a feta burger today. We looked
>at a few recipes online then decided on this:
>
>1 lb grass-fed ground beef
>
>1/2 cup cows milk feta (much less expensive than goat milk feta)
>
>1 large red pepper
>
>1 medium onion
>
>Seasoning - dried oregano, fresh ground black pepper.
>
>We put everything except the beef through our mini food processor
>(Sunbeam Oskar) in a few batches, then worked the beef in by hand.
>
>We thought that these might work better on the grill if we made them
>early and let them sit in the 'fridge for a few hours, so the patties
>are made and we'll grill them later.
>
>The whole business is kind of wet - does it make sense to try squeeze
>some of the water out of it, or let it rest in some kind of strainer so
>that the water can drain out, or anything along those lines? My wife
>eats gluten free, so bread crumbs aren't an option, and although there
>are other starchy options, we've trying to stick to just meat, cheese,
>and veggies.
>
>Any advice for anything to try this afternoon, or for how to change the
>recipe the next time around is welcomed. And of course I'll report back
>on how they cook up and how they taste. We bought 2 lbs. of beef and
>are making the other half as plain old burgers, just in case ...
>
>-S-
>
I'm thinking that chopping the pepper and onion in the mini food
processor released more of the juices from them than, chopping them by
hand would have.

The only fix I can see is to add the other lb of beef and hope for the
best.

koko

On Tuesday, August 19, 2014 10:39:37 AM UTC-7, Steve Freides wrote:
> My wife and I decided to try our hand at a feta burger today. We looked
>
> at a few recipes online then decided on this:
>
>
>
> 1 lb grass-fed ground beef
>
>
>
> 1/2 cup cows milk feta (much less expensive than goat milk feta)
>
>
>
> 1 large red pepper
>
>
>
> 1 medium onion
>
>
>
> Seasoning - dried oregano, fresh ground black pepper.
>
>
>
> We put everything except the beef through our mini food processor
>
> (Sunbeam Oskar) in a few batches, then worked the beef in by hand.
>
>
>
> We thought that these might work better on the grill if we made them
>
> early and let them sit in the 'fridge for a few hours, so the patties
>
> are made and we'll grill them later.
>
>
>
> The whole business is kind of wet - does it make sense to try squeeze
>
> some of the water out of it, or let it rest in some kind of strainer so
>
> that the water can drain out, or anything along those lines? My wife
>
> eats gluten free, so bread crumbs aren't an option, and although there
>
> are other starchy options, we've trying to stick to just meat, cheese,
>
> and veggies.
>
>
>
> Any advice for anything to try this afternoon, or for how to change the
>
> recipe the next time around is welcomed. And of course I'll report back
>
> on how they cook up and how they taste. We bought 2 lbs. of beef and
>
> are making the other half as plain old burgers, just in case ...
>
>
>
> -S-

How wet is wet? You might be better off doing them in a cast iron frying pan to get a good sear on the outside.

On 8/19/2014 1:12 PM, Sqwertz wrote:
> Mixing in crap
> with your ground meat for burgers is sacrilege.
>
> -sw

How long have you been worshipping cows?

"Steve Freides" > wrote in message
...
> My wife and I decided to try our hand at a feta burger today. We looked
> at a few recipes online then decided on this:
>
> 1 lb grass-fed ground beef
>
> 1/2 cup cows milk feta (much less expensive than goat milk feta)
>
> 1 large red pepper
>
> 1 medium onion
>
> Seasoning - dried oregano, fresh ground black pepper.
>
> We put everything except the beef through our mini food processor (Sunbeam
> Oskar) in a few batches, then worked the beef in by hand.
>
> We thought that these might work better on the grill if we made them early
> and let them sit in the 'fridge for a few hours, so the patties are made
> and we'll grill them later.
>
> The whole business is kind of wet - does it make sense to try squeeze some
> of the water out of it, or let it rest in some kind of strainer so that
> the water can drain out, or anything along those lines? My wife eats
> gluten free, so bread crumbs aren't an option, and although there are
> other starchy options, we've trying to stick to just meat, cheese, and
> veggies.
>
> Any advice for anything to try this afternoon, or for how to change the
> recipe the next time around is welcomed. And of course I'll report back
> on how they cook up and how they taste. We bought 2 lbs. of beef and are
> making the other half as plain old burgers, just in case ...
>
> -S-

Three things come to mind. Cook the vegetables first then add them. This
is how I do my meatloaf. Much less wetness that way. Add dried vegetables
instead of fresh. Add ground flax. This is what I used to use as a binder
for meatloaf when I cooked gluten free. It will absorb some of the
moisture.

Well, they were _delicious_. My wife cooked them (while I was at the
doctor w/ one of our boys) and said they were so messy that the grill
was impossible, and that even cooking them in the cast iron skillet
wasn't easy.

After the patties had been in the refrigerator for a few hours, we took
a look at them - they hadn't leached out enough water to make a puddle
on the plate, so we figured they were dry enough.

We will definitely do this again. I think keeping the veggies in bigger
pieces makes sense, or at least some part of them in bigger pieces.

Thanks for the input, folks - well, thanks for most of it, anyway ...
Further suggestions will be entertained, especially if they're
entertaining.

-S-

On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
wrote:

> Well, they were _delicious_. My wife cooked them (while I was at the
> doctor w/ one of our boys) and said they were so messy that the grill
> was impossible, and that even cooking them in the cast iron skillet
> wasn't easy.
>
> After the patties had been in the refrigerator for a few hours, we took
> a look at them - they hadn't leached out enough water to make a puddle
> on the plate, so we figured they were dry enough.
>
> We will definitely do this again. I think keeping the veggies in bigger
> pieces makes sense, or at least some part of them in bigger pieces.
>
> Thanks for the input, folks - well, thanks for most of it, anyway ...
> Further suggestions will be entertained, especially if they're
> entertaining.
>
Wondering if the addition of ground flax seeds would help with the
sloppiness? I had no idea why people buy flax seeds until today. I
learned that they add fiber and a certain amount of "glue" to what
you're cooking.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...

> Wondering if the addition of ground flax seeds would help with the
> sloppiness? I had no idea why people buy flax seeds until today. I
> learned that they add fiber and a certain amount of "glue" to what
> you're cooking.

I buy the whole flax seeds and grind them when I need them. The flax flour
makes great cookies, pancakes, cereal etc. I also put it in meat loaf
occasionally. I like to sprinkle a TBS of the whole seeds on my poached
eggs, salads etc.

Cheri

"sf" > wrote in message
...
> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
> wrote:
>
>> Well, they were _delicious_. My wife cooked them (while I was at the
>> doctor w/ one of our boys) and said they were so messy that the grill
>> was impossible, and that even cooking them in the cast iron skillet
>> wasn't easy.
>>
>> After the patties had been in the refrigerator for a few hours, we took
>> a look at them - they hadn't leached out enough water to make a puddle
>> on the plate, so we figured they were dry enough.
>>
>> We will definitely do this again. I think keeping the veggies in bigger
>> pieces makes sense, or at least some part of them in bigger pieces.
>>
>> Thanks for the input, folks - well, thanks for most of it, anyway ...
>> Further suggestions will be entertained, especially if they're
>> entertaining.
>>
> Wondering if the addition of ground flax seeds would help with the
> sloppiness? I had no idea why people buy flax seeds until today. I
> learned that they add fiber and a certain amount of "glue" to what
> you're cooking.

I think it would work. It is what I used to use in my meatloaf. It's great
as a binder and it will soak up the excess moisture.

On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
>
> > Wondering if the addition of ground flax seeds would help with the
> > sloppiness? I had no idea why people buy flax seeds until today. I
> > learned that they add fiber and a certain amount of "glue" to what
> > you're cooking.
>
> I buy the whole flax seeds and grind them when I need them. The flax flour
> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
> eggs, salads etc.
>
How do you grind them, Cheri? I can't imagine them whizzing into
anything resembling ground in my spice/coffee grinder.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>
>> > Wondering if the addition of ground flax seeds would help with the
>> > sloppiness? I had no idea why people buy flax seeds until today. I
>> > learned that they add fiber and a certain amount of "glue" to what
>> > you're cooking.
>>
>> I buy the whole flax seeds and grind them when I need them. The flax
>> flour
>> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
>> eggs, salads etc.
>>
> How do you grind them, Cheri? I can't imagine them whizzing into
> anything resembling ground in my spice/coffee grinder.
>
I actually bought a coffee grinder to do them with but then I learned that
the Magic Bullet works well. I gave away the coffee grinder as I had no
need for it then. You can buy them already ground but I prefer to do my
own.

Steve Freides wrote:
>
>Well, they were _delicious_. My wife cooked them (while I was at the
>doctor w/ one of our boys) and said they were so messy that the grill
>was impossible, and that even cooking them in the cast iron skillet
>wasn't easy.

Why messy?

>After the patties had been in the refrigerator for a few hours, we took
>a look at them - they hadn't leached out enough water to make a puddle
>on the plate, so we figured they were dry enough.

Why would burgers exude liquid?

>We will definitely do this again. I think keeping the veggies in bigger
>pieces makes sense, or at least some part of them in bigger pieces.

Veggies?

>Thanks for the input, folks - well, thanks for most of it, anyway ...
>Further suggestions will be entertained, especially if they're
>entertaining.

What kind of burgers? Beef with fehta is definitely TIAD.
With fehta use rank meat; lamb, goat, or camel.

"sf" > wrote in message
...
> On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>
>> > Wondering if the addition of ground flax seeds would help with the
>> > sloppiness? I had no idea why people buy flax seeds until today. I
>> > learned that they add fiber and a certain amount of "glue" to what
>> > you're cooking.
>>
>> I buy the whole flax seeds and grind them when I need them. The flax
>> flour
>> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
>> eggs, salads etc.
>>
> How do you grind them, Cheri? I can't imagine them whizzing into
> anything resembling ground in my spice/coffee grinder.

I put them in the Nutribullet now, it only takes a few quick pulses, but I
used to do it in the grinding attachment that came with the Bamix stick
blender before my son gave me the Nutribullet as a gift. I don't see why it
wouldn't work in a spice/coffee grinder, but you know more about that than I
do since I don't have one. The whole flax seeds are fairly cheap, so you
could experiment.

Cheri

On Wed, 20 Aug 2014 00:46:56 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>
> >> > Wondering if the addition of ground flax seeds would help with the
> >> > sloppiness? I had no idea why people buy flax seeds until today. I
> >> > learned that they add fiber and a certain amount of "glue" to what
> >> > you're cooking.
> >>
> >> I buy the whole flax seeds and grind them when I need them. The flax
> >> flour
> >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
> >> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
> >> eggs, salads etc.
> >>
> > How do you grind them, Cheri? I can't imagine them whizzing into
> > anything resembling ground in my spice/coffee grinder.
> >
> I actually bought a coffee grinder to do them with but then I learned that
> the Magic Bullet works well. I gave away the coffee grinder as I had no
> need for it then. You can buy them already ground but I prefer to do my
> own.

If I buy them preground, does that mean yet another thing to store in
my refrigerator or freezer?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wednesday, August 20, 2014 12:20:57 AM UTC-7, sf wrote:
> On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
>
> wrote:
>
>
>
> >
>
> > "sf" > wrote in message
>
> > ...
>
> >
>
> > > Wondering if the addition of ground flax seeds would help with the
>
> > > sloppiness? I had no idea why people buy flax seeds until today. I
>
> > > learned that they add fiber and a certain amount of "glue" to what
>
> > > you're cooking.
>
> >
>
> > I buy the whole flax seeds and grind them when I need them. The flax flour
>
> > makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>
> > occasionally. I like to sprinkle a TBS of the whole seeds on my poached
>
> > eggs, salads etc.
>
> >
>
> How do you grind them, Cheri? I can't imagine them whizzing into
>
> anything resembling ground in my spice/coffee grinder.
>
>
>

My designated spice(coffee) grinder does a perfect job on flax seeds. I have a small two cup container that I grind full and keep in the fridge. The whole seeds I keep in the cupboard. It's better to grind as you need it or just keep a small amount of ground as it's much better fresher.

They are really good and good for you. Check out some recipes on the net and usage on the net. I like the brown but the golden ones have a slightly milder flavor and don't darken things if you want a lighter color in you muffins or whathaveyou.

On Wednesday, August 20, 2014 7:15:45 AM UTC-7, sf wrote:
> On Wed, 20 Aug 2014 00:46:56 -0700, "Julie Bove"
>
> > wrote:
>
>
>
> >
>
> > "sf" > wrote in message
>
> > ...
>
> > > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
>
> > > wrote:
>
> > >
>
> > >>
>
> > >> "sf" > wrote in message
>
> > >> ...
>
> > >>
>
> > >> > Wondering if the addition of ground flax seeds would help with the
>
> > >> > sloppiness? I had no idea why people buy flax seeds until today. I
>
> > >> > learned that they add fiber and a certain amount of "glue" to what
>
> > >> > you're cooking.
>
> > >>
>
> > >> I buy the whole flax seeds and grind them when I need them. The flax
>
> > >> flour
>
> > >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>
> > >> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
>
> > >> eggs, salads etc.
>
> > >>
>
> > > How do you grind them, Cheri? I can't imagine them whizzing into
>
> > > anything resembling ground in my spice/coffee grinder.
>
> > >
>
> > I actually bought a coffee grinder to do them with but then I learned that
>
> > the Magic Bullet works well. I gave away the coffee grinder as I had no
>
> > need for it then. You can buy them already ground but I prefer to do my
>
> > own.
>
>
>
> If I buy them preground, does that mean yet another thing to store in
>
> my refrigerator or freezer?
>

Don't buy them preground. Yes you would have to store the preground in the fridge.
Use fresh if possible.

On Wed, 20 Aug 2014 07:45:15 -0700 (PDT), ImStillMags
> wrote:

> Don't buy them preground. Yes you would have to store the preground in the fridge.
> Use fresh if possible.

OK, buy them whole and grind in the coffee/spice grinder. How powdery
do they get?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 20 Aug 2014 06:36:27 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>
> >> > Wondering if the addition of ground flax seeds would help with the
> >> > sloppiness? I had no idea why people buy flax seeds until today. I
> >> > learned that they add fiber and a certain amount of "glue" to what
> >> > you're cooking.
> >>
> >> I buy the whole flax seeds and grind them when I need them. The flax
> >> flour
> >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
> >> occasionally. I like to sprinkle a TBS of the whole seeds on my poached
> >> eggs, salads etc.
> >>
> > How do you grind them, Cheri? I can't imagine them whizzing into
> > anything resembling ground in my spice/coffee grinder.
>
> I put them in the Nutribullet now, it only takes a few quick pulses, but I
> used to do it in the grinding attachment that came with the Bamix stick
> blender before my son gave me the Nutribullet as a gift. I don't see why it
> wouldn't work in a spice/coffee grinder, but you know more about that than I
> do since I don't have one. The whole flax seeds are fairly cheap, so you
> could experiment.
>
I don't have any kind of a bullet and my stick blender is so old, they
hadn't thought about attachments yet. I have a blender and a
mini-Ninja. Not buying anything new just for flax seed.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
> wrote:

> My designated spice(coffee) grinder does a perfect job on flax seeds. I have a small two cup container that I grind full and keep in the fridge. The whole seeds I keep in the cupboard. It's better to grind as you need it or just keep a small amount of ground as it's much better fresher.

Great, I'll try that.
>
> They are really good and good for you. Check out some recipes on the net and usage on the net. I like the brown but the golden ones have a slightly milder flavor and don't darken things if you want a lighter color in you muffins or whathaveyou.

How long do they last? I bought hubby some golden seeds, but they sat
there for months and he didn't sprinkle them on anything - so I
finally threw them out (unopened package).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 00:46:56 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>
>> >> > Wondering if the addition of ground flax seeds would help with the
>> >> > sloppiness? I had no idea why people buy flax seeds until today. I
>> >> > learned that they add fiber and a certain amount of "glue" to what
>> >> > you're cooking.
>> >>
>> >> I buy the whole flax seeds and grind them when I need them. The flax
>> >> flour
>> >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>> >> occasionally. I like to sprinkle a TBS of the whole seeds on my
>> >> poached
>> >> eggs, salads etc.
>> >>
>> > How do you grind them, Cheri? I can't imagine them whizzing into
>> > anything resembling ground in my spice/coffee grinder.
>> >
>> I actually bought a coffee grinder to do them with but then I learned
>> that
>> the Magic Bullet works well. I gave away the coffee grinder as I had no
>> need for it then. You can buy them already ground but I prefer to do my
>> own.
>
> If I buy them preground, does that mean yet another thing to store in
> my refrigerator or freezer?

When I buy flaxmeal I do store it in the freezer. I don't know that it would
go rancid quickly, but I just store it there.

Cheri

On Wednesday, August 20, 2014 8:35:50 AM UTC-7, sf wrote:
> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > My designated spice(coffee) grinder does a perfect job on flax seeds. I have a small two cup container that I grind full and keep in the fridge. The whole seeds I keep in the cupboard. It's better to grind as you need it or just keep a small amount of ground as it's much better fresher.
>
>
>
> Great, I'll try that.
>
> >
>
> > They are really good and good for you. Check out some recipes on the net and usage on the net. I like the brown but the golden ones have a slightly milder flavor and don't darken things if you want a lighter color in you muffins or whathaveyou.
>
>
>
> How long do they last? I bought hubby some golden seeds, but they sat
>
> there for months and he didn't sprinkle them on anything - so I
>
> finally threw them out (unopened package).
>

The seeds last as long as any seed. A long time. Too bad you threw them away, they probably were perfectly fine since the package had not been opened.

On Wednesday, August 20, 2014 8:31:37 AM UTC-7, sf wrote:
> On Wed, 20 Aug 2014 07:45:15 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > Don't buy them preground. Yes you would have to store the preground in the fridge.
>
> > Use fresh if possible.
>
>
>
> OK, buy them whole and grind in the coffee/spice grinder. How powdery
>
> do they get?
>

they don't get really powdery as they have a lot of moisture in the seed, the texture is more like a coarser ground flour.

On Wed, 20 Aug 2014 10:25:02 -0700 (PDT), ImStillMags
> wrote:

> On Wednesday, August 20, 2014 8:31:37 AM UTC-7, sf wrote:
> > On Wed, 20 Aug 2014 07:45:15 -0700 (PDT), ImStillMags
> >
> > > wrote:
> >
> >
> >
> > > Don't buy them preground. Yes you would have to store the preground in the fridge.
> >
> > > Use fresh if possible.
> >
> >
> >
> > OK, buy them whole and grind in the coffee/spice grinder. How powdery
> >
> > do they get?
> >
>
> they don't get really powdery as they have a lot of moisture in the seed, the texture is more like a coarser ground flour.

Oh, okay... more like almond flour, which I would call "almond meal".


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 20 Aug 2014 10:23:09 -0700 (PDT), ImStillMags
> wrote:

>
> The seeds last as long as any seed. A long time. Too bad you threw them away, they probably were perfectly fine since the package had not been opened.
>
Darn! I'd grind them right now if I knew that then. I thought they
were like nuts and went rancid after sitting at room temperature for
so long.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/20/2014 10:35 AM, sf wrote:
> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
> > wrote:
>
>> My designated spice(coffee) grinder does a perfect job on flax seeds. I have a small two cup container that I grind full and keep in the fridge. The whole seeds I keep in the cupboard. It's better to grind as you need it or just keep a small amount of ground as it's much better fresher.
>
> Great, I'll try that.
>>
>> They are really good and good for you. Check out some recipes on the net and usage on the net. I like the brown but the golden ones have a slightly milder flavor and don't darken things if you want a lighter color in you muffins or whathaveyou.
>
> How long do they last? I bought hubby some golden seeds, but they sat
> there for months and he didn't sprinkle them on anything - so I
> finally threw them out (unopened package).

The golden flax seeds are the ones I like. They get really slimy when
you mix them with liquid.

Becca

"Ema Nymton" > wrote in message
...
> On 8/20/2014 10:35 AM, sf wrote:
>> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
>> > wrote:
>>
>>> My designated spice(coffee) grinder does a perfect job on flax seeds.
>>> I have a small two cup container that I grind full and keep in the
>>> fridge. The whole seeds I keep in the cupboard. It's better to
>>> grind as you need it or just keep a small amount of ground as it's much
>>> better fresher.
>>
>> Great, I'll try that.
>>>
>>> They are really good and good for you. Check out some recipes on the
>>> net and usage on the net. I like the brown but the golden ones have a
>>> slightly milder flavor and don't darken things if you want a lighter
>>> color in you muffins or whathaveyou.
>>
>> How long do they last? I bought hubby some golden seeds, but they sat
>> there for months and he didn't sprinkle them on anything - so I
>> finally threw them out (unopened package).
>
> The golden flax seeds are the ones I like. They get really slimy when you
> mix them with liquid.
>
> Becca

I usually buy several bags from The Dollar Store or the .99 cent store. I
have never had them go bad. When I do have flax cereal, I use it quickly so
it doesn't really have a chance to get slimy, but if it sits for a couple of
minutes, it does.

Cheri

On Wednesday, August 20, 2014 10:34:37 AM UTC-7, sf wrote:
> On Wed, 20 Aug 2014 10:25:02 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > On Wednesday, August 20, 2014 8:31:37 AM UTC-7, sf wrote:
>
> > > On Wed, 20 Aug 2014 07:45:15 -0700 (PDT), ImStillMags
>
> > >
>
> > > > wrote:
>
> > >
>
> > >
>
> > >
>
> > > > Don't buy them preground. Yes you would have to store the preground in the fridge.
>
> > >
>
> > > > Use fresh if possible.
>
> > >
>
> > >
>
> > >
>
> > > OK, buy them whole and grind in the coffee/spice grinder. How powdery
>
> > >
>
> > > do they get?
>
> > >
>
> >
>
> > they don't get really powdery as they have a lot of moisture in the seed, the texture is more like a coarser ground flour.
>
>
>
> Oh, okay... more like almond flour, which I would call "almond meal".


yes, good analogy

On Wed, 20 Aug 2014 11:47:31 -0700, "Cheri" >
wrote:

> I usually buy several bags from The Dollar Store or the .99 cent store.

Thanks for the tip! Can't say I've seen them there, but I rarely shop
at either and have never thought to look for flax seeds when I was
there.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 00:46:56 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>
>> >> > Wondering if the addition of ground flax seeds would help with the
>> >> > sloppiness? I had no idea why people buy flax seeds until today. I
>> >> > learned that they add fiber and a certain amount of "glue" to what
>> >> > you're cooking.
>> >>
>> >> I buy the whole flax seeds and grind them when I need them. The flax
>> >> flour
>> >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>> >> occasionally. I like to sprinkle a TBS of the whole seeds on my
>> >> poached
>> >> eggs, salads etc.
>> >>
>> > How do you grind them, Cheri? I can't imagine them whizzing into
>> > anything resembling ground in my spice/coffee grinder.
>> >
>> I actually bought a coffee grinder to do them with but then I learned
>> that
>> the Magic Bullet works well. I gave away the coffee grinder as I had no
>> need for it then. You can buy them already ground but I prefer to do my
>> own.
>
> If I buy them preground, does that mean yet another thing to store in
> my refrigerator or freezer?

Yes. A few years ago I made the mistake of mentioning them to my mom. I
said that although I was using them, I wasn't using a lot of them at a time
and I didn't want to have to store them in my fridge. She somehow massively
misunderstood and gifted me with a Costco sized package of the pre-ground.
I was *not* happy! She never pays attention to what it says on the
packages. She had the same and was keeping them at room temp. But stuff
like this goes rancid right away. She also keeps her old fashioned peanut
butter at room temp. and apparently can not tell by the taste when a food is
rancid. There have been times when I had to buy the pre-ground because that
was all they had at the store I was shopping at. But since I generally only
use perhaps 1 T. at a time, I could never use up one bag much less that
giant Costco jug.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 07:45:15 -0700 (PDT), ImStillMags
> > wrote:
>
>> Don't buy them preground. Yes you would have to store the preground in
>> the fridge.
>> Use fresh if possible.
>
> OK, buy them whole and grind in the coffee/spice grinder. How powdery
> do they get?

They don't get really powdery. Think somewhere in between powdery and wheat
germ.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 06:36:27 -0700, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 19 Aug 2014 21:39:04 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>
>> >> > Wondering if the addition of ground flax seeds would help with the
>> >> > sloppiness? I had no idea why people buy flax seeds until today. I
>> >> > learned that they add fiber and a certain amount of "glue" to what
>> >> > you're cooking.
>> >>
>> >> I buy the whole flax seeds and grind them when I need them. The flax
>> >> flour
>> >> makes great cookies, pancakes, cereal etc. I also put it in meat loaf
>> >> occasionally. I like to sprinkle a TBS of the whole seeds on my
>> >> poached
>> >> eggs, salads etc.
>> >>
>> > How do you grind them, Cheri? I can't imagine them whizzing into
>> > anything resembling ground in my spice/coffee grinder.
>>
>> I put them in the Nutribullet now, it only takes a few quick pulses, but
>> I
>> used to do it in the grinding attachment that came with the Bamix stick
>> blender before my son gave me the Nutribullet as a gift. I don't see why
>> it
>> wouldn't work in a spice/coffee grinder, but you know more about that
>> than I
>> do since I don't have one. The whole flax seeds are fairly cheap, so you
>> could experiment.
>>
> I don't have any kind of a bullet and my stick blender is so old, they
> hadn't thought about attachments yet. I have a blender and a
> mini-Ninja. Not buying anything new just for flax seed.
>
The Ninja should work.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
> > wrote:
>
>> My designated spice(coffee) grinder does a perfect job on flax seeds. I
>> have a small two cup container that I grind full and keep in the fridge.
>> The whole seeds I keep in the cupboard. It's better to grind as you
>> need it or just keep a small amount of ground as it's much better
>> fresher.
>
> Great, I'll try that.
>>
>> They are really good and good for you. Check out some recipes on the
>> net and usage on the net. I like the brown but the golden ones have a
>> slightly milder flavor and don't darken things if you want a lighter
>> color in you muffins or whathaveyou.
>
> How long do they last? I bought hubby some golden seeds, but they sat
> there for months and he didn't sprinkle them on anything - so I
> finally threw them out (unopened package).

They won't do much if you eat them whole except to pass through you. The
bag that you buy should have an expiration date on it.

"sf" > wrote in message
...
> On Wed, 20 Aug 2014 10:23:09 -0700 (PDT), ImStillMags
> > wrote:
>
>>
>> The seeds last as long as any seed. A long time. Too bad you threw
>> them away, they probably were perfectly fine since the package had not
>> been opened.
>>
> Darn! I'd grind them right now if I knew that then. I thought they
> were like nuts and went rancid after sitting at room temperature for
> so long.
>
They will go rancid but if left whole they should last a long time. I've
never had nuts go rancid either.

"Cheri" > wrote in message
...
>
> "Ema Nymton" > wrote in message
> ...
>> On 8/20/2014 10:35 AM, sf wrote:
>>> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>>> My designated spice(coffee) grinder does a perfect job on flax seeds. I
>>>> have a small two cup container that I grind full and keep in the
>>>> fridge. The whole seeds I keep in the cupboard. It's better to
>>>> grind as you need it or just keep a small amount of ground as it's much
>>>> better fresher.
>>>
>>> Great, I'll try that.
>>>>
>>>> They are really good and good for you. Check out some recipes on the
>>>> net and usage on the net. I like the brown but the golden ones have a
>>>> slightly milder flavor and don't darken things if you want a lighter
>>>> color in you muffins or whathaveyou.
>>>
>>> How long do they last? I bought hubby some golden seeds, but they sat
>>> there for months and he didn't sprinkle them on anything - so I
>>> finally threw them out (unopened package).
>>
>> The golden flax seeds are the ones I like. They get really slimy when you
>> mix them with liquid.
>>
>> Becca
>
> I usually buy several bags from The Dollar Store or the .99 cent store. I
> have never had them go bad. When I do have flax cereal, I use it quickly
> so it doesn't really have a chance to get slimy, but if it sits for a
> couple of minutes, it does.

Man, I am envious! We have no such stores here. We do have Dollar Tree and
they are good for milk but they sure don't have flax seeds. No 99 cent
store either.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Ema Nymton" > wrote in message
>> ...
>>> On 8/20/2014 10:35 AM, sf wrote:
>>>> On Wed, 20 Aug 2014 07:43:53 -0700 (PDT), ImStillMags
>>>> > wrote:
>>>>
>>>>> My designated spice(coffee) grinder does a perfect job on flax seeds.
>>>>> I have a small two cup container that I grind full and keep in the
>>>>> fridge. The whole seeds I keep in the cupboard. It's better to
>>>>> grind as you need it or just keep a small amount of ground as it's
>>>>> much better fresher.
>>>>
>>>> Great, I'll try that.
>>>>>
>>>>> They are really good and good for you. Check out some recipes on the
>>>>> net and usage on the net. I like the brown but the golden ones have
>>>>> a slightly milder flavor and don't darken things if you want a lighter
>>>>> color in you muffins or whathaveyou.
>>>>
>>>> How long do they last? I bought hubby some golden seeds, but they sat
>>>> there for months and he didn't sprinkle them on anything - so I
>>>> finally threw them out (unopened package).
>>>
>>> The golden flax seeds are the ones I like. They get really slimy when
>>> you mix them with liquid.
>>>
>>> Becca
>>
>> I usually buy several bags from The Dollar Store or the .99 cent store. I
>> have never had them go bad. When I do have flax cereal, I use it quickly
>> so it doesn't really have a chance to get slimy, but if it sits for a
>> couple of minutes, it does.
>
> Man, I am envious! We have no such stores here. We do have Dollar Tree
> and they are good for milk but they sure don't have flax seeds. No 99
> cent store either.

I will say that The Dollar Store does have a good selection of things like
that, and so does the .99 cent store. Of course they don't always get the
same things in, but with the flax seeds they seem too. The Dollar Store
carries no produce, but the .99 cent store has some really nice produce at
times, as well as some not so nice produce at times.

Cheri

"Cheri" > wrote in message
...

> I will say that The Dollar Store does have a good selection of things
> like that, and so does the .99 cent store. Of course they don't always get
> the same things in, but with the flax seeds they seem too. The Dollar
> Store carries no produce, but the .99 cent store has some really nice
> produce at times, as well as some not so nice produce at times.

I think Dollar Tree is our only dollar store that we have any more. They
just bought out Family Dollar and I am hoping that will come here. I
shopped there all the time on Staten Island. I love them!

Julie Bove wrote:
> "sf" > wrote in message
> ...
>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>> wrote:
>>
>>> Well, they were _delicious_. My wife cooked them (while I was at
>>> the doctor w/ one of our boys) and said they were so messy that the
>>> grill was impossible, and that even cooking them in the cast iron
>>> skillet wasn't easy.
>>>
>>> After the patties had been in the refrigerator for a few hours, we
>>> took a look at them - they hadn't leached out enough water to make
>>> a puddle on the plate, so we figured they were dry enough.
>>>
>>> We will definitely do this again. I think keeping the veggies in
>>> bigger pieces makes sense, or at least some part of them in bigger
>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>> anyway
>>> ... Further suggestions will be entertained, especially if
>>> they're entertaining.
>>>
>> Wondering if the addition of ground flax seeds would help with the
>> sloppiness? I had no idea why people buy flax seeds until today. I
>> learned that they add fiber and a certain amount of "glue" to what
>> you're cooking.
>
> I think it would work. It is what I used to use in my meatloaf. It's
> great as a binder and it will soak up the excess moisture.

Thanks to everyone for the suggestion. We are getting ready to cook
batch #2 today, for which we pressed out some of the liquid but didn't
change the ingredients list or the method, so it's mushy veggies again.
We'll keep experimenting.

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>> grill was impossible, and that even cooking them in the cast iron
>>>> skillet wasn't easy.
>>>>
>>>> After the patties had been in the refrigerator for a few hours, we
>>>> took a look at them - they hadn't leached out enough water to make
>>>> a puddle on the plate, so we figured they were dry enough.
>>>>
>>>> We will definitely do this again. I think keeping the veggies in
>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>> anyway
>>>> ... Further suggestions will be entertained, especially if
>>>> they're entertaining.
>>>>
>>> Wondering if the addition of ground flax seeds would help with the
>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>> learned that they add fiber and a certain amount of "glue" to what
>>> you're cooking.
>>
>> I think it would work. It is what I used to use in my meatloaf. It's
>> great as a binder and it will soak up the excess moisture.
>
> Thanks to everyone for the suggestion. We are getting ready to cook batch
> #2 today, for which we pressed out some of the liquid but didn't change
> the ingredients list or the method, so it's mushy veggies again. We'll
> keep experimenting.

Try cooking the veggies first. I once tried hamburger patties with chopped
raw onions in them. Did not work. Fell all apart.

"Julie Bove" > wrote in message
...
>
> "Steve Freides" > wrote in message
> ...
>> Julie Bove wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>> skillet wasn't easy.
>>>>>
>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>> took a look at them - they hadn't leached out enough water to make
>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>
>>>>> We will definitely do this again. I think keeping the veggies in
>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>> anyway
>>>>> ... Further suggestions will be entertained, especially if
>>>>> they're entertaining.
>>>>>
>>>> Wondering if the addition of ground flax seeds would help with the
>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>> learned that they add fiber and a certain amount of "glue" to what
>>>> you're cooking.
>>>
>>> I think it would work. It is what I used to use in my meatloaf. It's
>>> great as a binder and it will soak up the excess moisture.
>>
>> Thanks to everyone for the suggestion. We are getting ready to cook
>> batch #2 today, for which we pressed out some of the liquid but didn't
>> change the ingredients list or the method, so it's mushy veggies again.
>> We'll keep experimenting.
>
> Try cooking the veggies first. I once tried hamburger patties with
> chopped raw onions in them. Did not work. Fell all apart.

Yes. I don't make burgers but I do make meat loaf and I cook the veggies
first. Using raw one never came out well.


--
http://www.helpforheroes.org.uk/shop/

On Fri, 22 Aug 2014 11:40:03 +0100, "Ophelia"
> wrote:

>
>
>"Julie Bove" > wrote in message
...
>>
>> "Steve Freides" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 19 Aug 2014 19:52:34 -0400, "Steve Freides" >
>>>>> wrote:
>>>>>
>>>>>> Well, they were _delicious_. My wife cooked them (while I was at
>>>>>> the doctor w/ one of our boys) and said they were so messy that the
>>>>>> grill was impossible, and that even cooking them in the cast iron
>>>>>> skillet wasn't easy.
>>>>>>
>>>>>> After the patties had been in the refrigerator for a few hours, we
>>>>>> took a look at them - they hadn't leached out enough water to make
>>>>>> a puddle on the plate, so we figured they were dry enough.
>>>>>>
>>>>>> We will definitely do this again. I think keeping the veggies in
>>>>>> bigger pieces makes sense, or at least some part of them in bigger
>>>>>> pieces. Thanks for the input, folks - well, thanks for most of it,
>>>>>> anyway
>>>>>> ... Further suggestions will be entertained, especially if
>>>>>> they're entertaining.
>>>>>>
>>>>> Wondering if the addition of ground flax seeds would help with the
>>>>> sloppiness? I had no idea why people buy flax seeds until today. I
>>>>> learned that they add fiber and a certain amount of "glue" to what
>>>>> you're cooking.
>>>>
>>>> I think it would work. It is what I used to use in my meatloaf. It's
>>>> great as a binder and it will soak up the excess moisture.
>>>
>>> Thanks to everyone for the suggestion. We are getting ready to cook
>>> batch #2 today, for which we pressed out some of the liquid but didn't
>>> change the ingredients list or the method, so it's mushy veggies again.
>>> We'll keep experimenting.
>>
>> Try cooking the veggies first. I once tried hamburger patties with
>> chopped raw onions in them. Did not work. Fell all apart.
>
>Yes. I don't make burgers but I do make meat loaf and I cook the veggies
>first. Using raw one never came out well.

Raw veggies work well in meat loaf, if you grind the veggies too...
saves a lot of knife work. I grind raw onions into meat loaf, just
peel, slice into wedges and grind... celery and carrots make good
pushers. I like to grind in raw potatoes as well, don't even need to
peel, just scrub, slice into wedges and grind. I grind in parsley
stems and all, why waste the stems. The only thing doesn't grind well
is garlic, it tends to stick to itself in a clump, no matter how much
you mix garlic won't disperse. I don't like raw garlic in meat loaf
anyway, it won't cook, it stays raw to the end... use granulated same
as in sausage... meat loaf is technically sausage, same as all the
other loaves sold at the deli; olive loaf, pickle & pimento loaf,
leberkase, pepper loaf, and my favorite, headcheese.
http://www.foodsubs.com/MeatcureCC.html