The perennial topic of why packages of buns seldom contain the same
number as packages of hot dogs keeps coming up. Why do people accept
this, what do they do with extra two or more buns and why don't the
bakers and the sausage makers talk to each other?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> The perennial topic of why packages of buns seldom contain the same number
> as packages of hot dogs keeps coming up. Why do people accept this, what
> do they do with extra two or more buns and why don't the bakers and the
> sausage makers talk to each other?
>

I, for one, DO NOT accept it.

On 4/19/2015 4:07 PM, James Silverton wrote:
> The perennial topic of why packages of buns seldom contain the same
> number as packages of hot dogs keeps coming up. Why do people accept
> this, what do they do with extra two or more buns and why don't the
> bakers and the sausage makers talk to each other?
>

I never found it to be a problem. We use from about 4 to 10 buns at a
meal depending on who is here. Any left over get use for another
purpose, if we are short, we eat the other dogs naked or on bread. I
always grill up extra dogs anyway.

On Sunday, April 19, 2015 at 4:06:59 PM UTC-4, James Silverton wrote:
> The perennial topic of why packages of buns seldom contain the same
> number as packages of hot dogs keeps coming up. Why do people accept
> this, what do they do with extra two or more buns and why don't the
> bakers and the sausage makers talk to each other?

First, let me say that I rarely cook more than three hotdogs at
once (2 for him, 1 for me).

Sometimes I tear a bun in half while I'm trying to open it. I
take a new one, so that the onions don't all fall out the bottom.

It just doesn't bother me to have mismatched quantities of buns
and dogs. Everything gets used up eventually.

Cindy Hamilton

"James Silverton" > wrote in message
...
> The perennial topic of why packages of buns seldom contain the same number
> as packages of hot dogs keeps coming up. Why do people accept this, what
> do they do with extra two or more buns and why don't the bakers and the
> sausage makers talk to each other?


Buy 5 packs of dogs and 4 bags of buns.



---
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"James Silverton" > wrote in message
...
> The perennial topic of why packages of buns seldom contain the same number
> as packages of hot dogs keeps coming up. Why do people accept this, what
> do they do with extra two or more buns and why don't the bakers and the
> sausage makers talk to each other?

I don't know how it is where you're at, but here there are at least two
sizes of bun packages and many sizes of hot dog packages. Depends on the
brand that you buy. We eat so few hot dogs here, it's just not a problem.

On Sun, 19 Apr 2015 14:43:08 -0700, "Paul M. Cook" >
wrote:

>
>"James Silverton" > wrote in message
...
>> The perennial topic of why packages of buns seldom contain the same number
>> as packages of hot dogs keeps coming up. Why do people accept this, what
>> do they do with extra two or more buns and why don't the bakers and the
>> sausage makers talk to each other?
>
>
>Buy 5 packs of dogs and 4 bags of buns.
>

That's playing into their Mammon Worshiping game!! :-)

John Kuthe...

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James Silverton wrote:
>
>The perennial topic of why packages of buns seldom contain the same
>number as packages of hot dogs keeps coming up. Why do people accept
>this, what do they do with extra two or more buns and why don't the
>bakers and the sausage makers talk to each other?

I see no problem, extras get tossed to the critters. I rarely buy
hotdog buns anyway, I just as soon toast sliced bread and fold it
around the dawg.

I never buy burger buns either, I much prefer hard rolls... in fact I
have five pounds of top round thawing that I intend to grind tomorrow
and use for burgers, two for dinner tomorrow and four to freeze.

On 4/19/2015 3:07 PM, James Silverton wrote:
> The perennial topic of why packages of buns seldom contain the same
> number as packages of hot dogs keeps coming up. Why do people accept
> this, what do they do with extra two or more buns and why don't the
> bakers and the sausage makers talk to each other?
>

Get the buns at a local bakery instead of from a factory bakery. My
local bakery sells them singly as well as in packages of eight and ten.

Brooklyn1 wrote:
>
> I never buy burger buns either, I much prefer hard rolls... in fact I
> have five pounds of top round thawing that I intend to grind tomorrow
> and use for burgers, two for dinner tomorrow and four to freeze.

You're making 6 hamburgers from 5 pounds of meat? How much do you
weigh?

Gary wrote in rec.food.cooking:

> Brooklyn1 wrote:
> >
> > I never buy burger buns either, I much prefer hard rolls... in fact
> > I have five pounds of top round thawing that I intend to grind
> > tomorrow and use for burgers, two for dinner tomorrow and four to
> > freeze.
>
> You're making 6 hamburgers from 5 pounds of meat? How much do you
> weigh?

Actually once he trims the excess fat, thats 3/4lb burgers. 1/2lb is
common so he's going a little bigger. For all we know, 1/2 is lunch
and 1/2 is dinner.

Humm. Do I recall right that he's one to eat twice a day? If so, not
horrible to have this for dinner and breakfast be some cereal or
grits/oats whatever.

Carol

--

Gary wrote:
>Brooklyn1 wrote:
>>
>> I never buy burger buns either, I much prefer hard rolls... in fact I
>> have five pounds of top round thawing that I intend to grind tomorrow
>> and use for burgers, two for dinner tomorrow and four to freeze.
>
>You're making 6 hamburgers from 5 pounds of meat? How much do you
>weigh?

I weigh 185 pounds, I'm six foot tall, and mostly muscle... I do a lot
of very physical labor caring for these 16 acres, all you do is
apartment couch potatoing. Saturday I pruned four large fruit trees
and hauled all the wood off with about fifteen 400 yard round trips
with a wheelbarrow. Sunday I began work on removing a huge tree
stump, was in full sweat for about five hours. What does my weight
have to do with burger size? How many times do I need to explain that
I make 12 ounce burgers from well trimmed beef, the crows get most of
the fat, and I have cats that share my burger. I can well afford a 12
ounce burger that with the cats I'm lucky to get 8 ounces... no fries,
no cheese, no bacon, no secret sauce, no shake. Typically that burger
is the only actual meal I'll eat all day, to fill in I'll have fresh
fruit, veggies, and salad all I want. I'm not a junk food eater, if I
eat ice cream it's maybe four times a year, rarely chips, dips, candy,
cakes, pies... I think the last time I ate a donut has to be thirty
years ago, I've never tasted a Krispy Kreame unless it was between
female thighs. My only weakness is good bread, but has to be good
bread or I can live without... most of the bread I pig out on is
special delivered from particular 200 year old Brooklyn bakeries, but
that's like four times a year... yeah, I can eat two loaves of
semolina with a pound of real sopressata, but not every month. I can
still do two hours on my ten speed averaging 20 MPH twice a week. Not
many people half my age can follow me around for a day, not even two
hours. So how much does couch potato Gary weigh and when was the last
time he worked up a real sweat that wasn't from emotional trauma? At
one point when you fist arrived I thought you were a nice guy but over
many months of reading your posts I've come to realize that you've no
integrity and not to be trusted.

My body is about 75% water.

"Sqwertz" > wrote in message
...
> On Mon, 20 Apr 2015 18:31:14 -0500, cshenk wrote:
>
>> Gary wrote in rec.food.cooking:
>>
>>> Brooklyn1 wrote:
>>>>
>>>> I never buy burger buns either, I much prefer hard rolls... in fact
>>>> I have five pounds of top round thawing that I intend to grind
>>>> tomorrow and use for burgers, two for dinner tomorrow and four to
>>>> freeze.
>>>
>>> You're making 6 hamburgers from 5 pounds of meat? How much do you
>>> weigh?
>>
>> Actually once he trims the excess fat, thats 3/4lb burgers.
>
> There's is very little fat on top round. You'd want to keep all the
> fat you can on top round for grinding into burgers. And een then
> you're gonna end up with something about 93% lean, which makes for
> shitty burgers. 85% lean is as low as you'll want to go for proper
> burgers.
>
>> 1/2lb is
>> common so he's going a little bigger. For all we know, 1/2 is lunch
>> and 1/2 is dinner.
>
> No, he basically said he was going to use almost 2lbs of ground round
> "for dinner tomorrow" and freeze the rest. He will give half of one
> to the cats. That's still 1.3lbs of beef for dinner.
>
> -sw

Well, somebody has to counteract those damn vegans.

On Tue, 21 Apr 2015 11:56:09 -0500, Sqwertz >
wrote:

>On Mon, 20 Apr 2015 18:31:14 -0500, cshenk wrote:
>
>> Gary wrote in rec.food.cooking:
>>
>>> Brooklyn1 wrote:
>>>>
>>>> I never buy burger buns either, I much prefer hard rolls... in fact
>>>> I have five pounds of top round thawing that I intend to grind
>>>> tomorrow and use for burgers, two for dinner tomorrow and four to
>>>> freeze.
>>>
>>> You're making 6 hamburgers from 5 pounds of meat? How much do you
>>> weigh?
>>
>> Actually once he trims the excess fat, thats 3/4lb burgers.
>
>There's is very little fat on top round. You'd want to keep all the
>fat you can on top round for grinding into burgers. And een then
>you're gonna end up with something about 93% lean, which makes for
>shitty burgers. 85% lean is as low as you'll want to go for proper
>burgers.
>
>> 1/2lb is
>> common so he's going a little bigger. For all we know, 1/2 is lunch
>> and 1/2 is dinner.
>
>No, he basically said he was going to use almost 2lbs of ground round
>"for dinner tomorrow" and freeze the rest. He will give half of one
>to the cats. That's still 1.3lbs of beef for dinner.
>
>-sw

The dwarf is absolutely functionally illiterate. Top round makes
excellent burgers. I trim most of the fat, silver skin, and all parts
that look suspect and feed it to the crows. But I add back olive oil
so to reduce cholesterol. Obviously the dwarf eats fercocktah mystery
meat. The dwarf has read my explanation previously, several times, he
either has Al's Hymies, or he's just being his usual nasty *******
self. The dwarf is delusional and nasty because he hasn't seen,
tasted, or smelled pussy in thirty years... even the Omelet turned him
down! LOL-LOL

Sqwertz wrote in rec.food.cooking:

> On Mon, 20 Apr 2015 18:31:14 -0500, cshenk wrote:
>
> > Gary wrote in rec.food.cooking:
> >
> >> Brooklyn1 wrote:
> >>>
> >>> I never buy burger buns either, I much prefer hard rolls... in
> fact >>> I have five pounds of top round thawing that I intend to
> grind >>> tomorrow and use for burgers, two for dinner tomorrow and
> four to >>> freeze.
> >>
> >> You're making 6 hamburgers from 5 pounds of meat? How much do you
> >> weigh?
> >
> > Actually once he trims the excess fat, thats 3/4lb burgers.
>
> There's is very little fat on top round. You'd want to keep all the
> fat you can on top round for grinding into burgers. And een then
> you're gonna end up with something about 93% lean, which makes for
> shitty burgers. 85% lean is as low as you'll want to go for proper
> burgers.
>
> > 1/2lb is
> > common so he's going a little bigger. For all we know, 1/2 is lunch
> > and 1/2 is dinner.
>
> No, he basically said he was going to use almost 2lbs of ground round
> "for dinner tomorrow" and freeze the rest. He will give half of one
> to the cats. That's still 1.3lbs of beef for dinner.
>
> -sw

Ah missed the 2 for dinner but then he's also been known to exaggurate
eating amounts too ;-)

My family though not vegetarian by any means, are 'low meat eaters'
compared to most. Probably a little under the USDA recommended amounts
and thats fine with us. A 2lb or so chicken done up in our rotissarie
leaves leftovers for another meal here. 3 of us (youngest in college).
Sheldon once posted back to me that you need a 4lb bird per person....

Carol


--

Brooklyn1 wrote in rec.food.cooking:

> On Tue, 21 Apr 2015 11:56:09 -0500, Sqwertz >
> wrote:
>
> > On Mon, 20 Apr 2015 18:31:14 -0500, cshenk wrote:
> >
> >> Gary wrote in rec.food.cooking:
> >>
> >>> Brooklyn1 wrote:
> >>>>
> >>>> I never buy burger buns either, I much prefer hard rolls... in
> fact >>>> I have five pounds of top round thawing that I intend to
> grind >>>> tomorrow and use for burgers, two for dinner tomorrow and
> four to >>>> freeze.
> >>>
> >>> You're making 6 hamburgers from 5 pounds of meat? How much do you
> >>> weigh?
> >>
> >> Actually once he trims the excess fat, thats 3/4lb burgers.
> >
> > There's is very little fat on top round. You'd want to keep all the
> > fat you can on top round for grinding into burgers. And een then
> > you're gonna end up with something about 93% lean, which makes for
> > shitty burgers. 85% lean is as low as you'll want to go for proper
> > burgers.
> >
> >> 1/2lb is
> >> common so he's going a little bigger. For all we know, 1/2 is
> lunch >> and 1/2 is dinner.
> >
> > No, he basically said he was going to use almost 2lbs of ground
> > round "for dinner tomorrow" and freeze the rest. He will give half
> > of one to the cats. That's still 1.3lbs of beef for dinner.
> >
> > -sw
>
> The dwarf is absolutely functionally illiterate. Top round makes
> excellent burgers. I trim most of the fat, silver skin, and all parts
> that look suspect and feed it to the crows. But I add back olive oil
> so to reduce cholesterol.

Well I recall you and I talking of grinding meat several times. I know
you trim as needed. I partly freeze then with a very sharp knife may
cut off the outer layer (any contamination will be there).

Other times we use the mild bleach rinse method (from you? Can't
recall). The bleach was like 1 small cap in a sink full of water.
About the same as you'd use to clear water if you need to for a canteen
when out in the bush and filling from a stream. (hubbie did 18 months
in Vietnam)

Hubbie was really familiar with that when I mentioned it so he sets up
the sink while I assemble the machine then he dunks it for about 30-60
seconds, pulls it out and rinses then to the clean cutting surface.

I get a fair amount of freezerburned meat for free of freecycle for
feeding the dogs. Dogs can't taste that unless it's really really bad,
like a 10,000 year old mammoth (grin). We usually trim off the
outermost layer (let them sample it, normally they like it and if so
they get that right away), then we grind the rest and package in 1/2
cup or so amounts (works right for 1 feeding here) and refreeze. Pull
out 1 a day and match with a balanced kibble. That reminds me, tim to
see if any have any freezerburned venison again. I think we are far
enough past the season now...

Carol





--

Brooklyn1 wrote in rec.food.cooking:

> Gary wrote:
> > Brooklyn1 wrote:
> >>
> >> I never buy burger buns either, I much prefer hard rolls... in
> fact I >> have five pounds of top round thawing that I intend to
> grind tomorrow >> and use for burgers, two for dinner tomorrow and
> four to freeze.
> >
> > You're making 6 hamburgers from 5 pounds of meat? How much do you
> > weigh?
>
> I weigh 185 pounds, I'm six foot tall, and mostly muscle... I do a lot
> of very physical labor caring for these 16 acres, all you do is
> apartment couch potatoing. Saturday I pruned four large fruit trees
> and hauled all the wood off with about fifteen 400 yard round trips
> with a wheelbarrow. Sunday I began work on removing a huge tree
> stump, was in full sweat for about five hours. What does my weight
> have to do with burger size? How many times do I need to explain that
> I make 12 ounce burgers from well trimmed beef, the crows get most of
> the fat, and I have cats that share my burger. I can well afford a 12
> ounce burger that with the cats I'm lucky to get 8 ounces... no fries,
> no cheese, no bacon, no secret sauce, no shake. Typically that burger
> is the only actual meal I'll eat all day, to fill in I'll have fresh
> fruit, veggies, and salad all I want. I'm not a junk food eater, if I
> eat ice cream it's maybe four times a year, rarely chips, dips, candy,
> cakes, pies... I think the last time I ate a donut has to be thirty
> years ago, I've never tasted a Krispy Kreame unless it was between
> female thighs. My only weakness is good bread, but has to be good
> bread or I can live without... most of the bread I pig out on is
> special delivered from particular 200 year old Brooklyn bakeries, but
> that's like four times a year... yeah, I can eat two loaves of
> semolina with a pound of real sopressata, but not every month. I can
> still do two hours on my ten speed averaging 20 MPH twice a week. Not
> many people half my age can follow me around for a day, not even two
> hours.

Most probably don't add up the real data. Even if yours were 90% lean,
it's 394 calories. Drops to 307 and 95% lean.

http://www.fatsecret.com/calories-nu...ef-(90%25-lean
---10%25-fat)?portionid=41287&portionamount=8

With an average recommended caloric intake of 3,000 calories for most
men (more if very active).

Even if it were 70% 'lean' it would still be only 1/2 your daily intake
levels. Nothing wrong there with the leaner cut you described at all.
In fact, grin, 2 would be fine at a little less than 800 of your 3,000
a day.

You are quite correct. It's all the additives that cause the problem.

Oh I got a new thing (new to us) for burgers and such. French's
Horseradish mustard. Not overpowering but a nice little kick to it.
About the only thing it has in it is 3% of the sodium allowance
(nominal). Usually we eat them plain but sometimes we want a little
something added. I put a little on an egg salad samwich and liked the
effect there too.

Carol





--

On 4/22/2015 1:36 AM, Sqwertz wrote:
> I've posted some drunken diatribes over the last 20 years


You sure have.

Just the whiny little soliloquy to Omelet where you begged her to kill
you was a first blush classic.

On 4/22/2015 1:45 AM, Sqwertz wrote:
> He's 6ft tall and 185lbs and needs to eat.
>
> -sw


How many ton are your cheeks alone, dwarf?

On Wed, 22 Apr 2015 09:59:51 -0600, "W. Lohman" > wrote:

>On 4/22/2015 1:45 AM, Sqwertz wrote:
>> He's 6ft tall and 185lbs and needs to eat.
>>
>> -sw
>
>
>How many ton are your cheeks alone, dwarf?

Hmm, you have the dwarf confused with sf.

On 4/22/2015 3:44 PM, Brooklyn1 wrote:
> On Wed, 22 Apr 2015 09:59:51 -0600, "W. Lohman" > wrote:
>
>> On 4/22/2015 1:45 AM, Sqwertz wrote:
>>> He's 6ft tall and 185lbs and needs to eat.
>>>
>>> -sw
>>
>>
>> How many ton are your cheeks alone, dwarf?
>
> Hmm, you have the dwarf confused with sf.
>

Not hardly, he could store an entire gunnysack of pecans in those facial
portmanteaus...

Sqwertz wrote in rec.food.cooking:

> On Tue, 21 Apr 2015 17:50:43 -0500, cshenk wrote:
>
> > Well I recall you and I talking of grinding meat several times. I
> > know you trim as needed. I partly freeze then with a very sharp
> > knife may cut off the outer layer (any contamination will be there).
> >
> > Other times we use the mild bleach rinse method (from you? Can't
> > recall). The bleach was like 1 small cap in a sink full of water.
> > About the same as you'd use to clear water if you need to for a
> > canteen when out in the bush and filling from a stream. (hubbie did
> > 18 months in Vietnam)
>
> Are you bleaching moose, armadillo, beef, or eeechk?

Obviously you do not grind meat or deal with wild caught.

>
> > I get a fair amount of freezerburned meat for free of freecycle for
> > feeding the dogs.
>
> Hmm <chewing fingernails and eating popcorn>

Enjoy the popcorn. My dogs are having venison tonight. Couple of
****ed hubbies who just wrapped it in foil then thought it would 'keep
for a few months'.


> > Dogs can't taste that unless it's really really bad,

> I've posted some drunken diatribes over the last 20 years but I feel
> humbled by that one.
>
> -sw

Feel even more humbled then to know it was not a drunken rant. It's
true. I scored 7 lbs venison and 5lbs of beef loin. All past human
taste levels but the dogs are totally happy! They just were not
wrapped right for our taste levels and left in for over 4 months in the
freezer.

Carol

--