On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> . . . to be beef. Adulteration with other meats
> is widespread.
>
> http://www.techtimes.com/articles/79...horse-meat.htm

What a useless article. It doesn't say what brands or characterize the amount or where the suspect samples came from. For example, were they frozen burger patties, or bulk packages, or what? Near the end of the article they suggest that unintentional contamination may come from processing equipment used to process horse or other meats (they only ever mention horse meat as one of the unlabeled types found). Well that would mean it's a damn small amount, maybe detectable but insignificant? How is one to know?

Bill Ranck
Blacksburg, VA

On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
wrote:

>. . . to be beef. Adulteration with other meats
>is widespread.
>
>http://www.techtimes.com/articles/79...horse-meat.htm

I can!! I buy my ground "beast" at Straub's, a local gourmet food
store. They grind their own, old fashioned butcher counter. Best
ground "beast" in STL!

John Kuthe...

On 8/29/2015 11:36 AM, John Kuthe wrote:
> I buy my ground "beast" at Straub's,


So ****ING WHAT???????

On 8/29/2015 11:34 AM, wrote:
> Well that would mean it's a damn small amount, maybe detectable but insignificant? How is one to know?


Do you whinny when you're done with your burger?

On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> . . . to be beef. Adulteration with other meats
> is widespread.
>
> http://www.techtimes.com/articles/79...horse-meat.htm

The ground beef I get is supposed to be angus, not that that matters.

.. . . to be beef. Adulteration with other meats
is widespread.

http://www.techtimes.com/articles/79...horse-meat.htm

On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
wrote:

> . . . to be beef. Adulteration with other meats
> is widespread.
>
> http://www.techtimes.com/articles/79...horse-meat.htm

Quote: The researchers likewise found that mislabeling tends to be
most prevalent in products bought from online specialty meat
distributors, which have 35 percent mislabeling rate.

--
Elitist Snob

On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:

>On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>> . . . to be beef. Adulteration with other meats
>> is widespread.
>>
>> http://www.techtimes.com/articles/79...horse-meat.htm
>
>The ground beef I get is supposed to be angus, not that that matters.

Angus is the breed of bovine beef we pretty much use for meat, but
milking. So specifying something as "Angus beef" is almost redundant!

John Kuthe...

On 8/29/2015 12:40 PM, John Kuthe wrote:
> specifying something as "Angus beef" is almost redundant!


No it's not.

On Saturday, August 29, 2015 at 10:20:05 AM UTC-7, Mark Thorson wrote:
> . . . to be beef. Adulteration with other meats
> is widespread.
>
> http://www.techtimes.com/articles/79...horse-meat.htm

This would have to be imported beef, as there are no USDA inspected horse
slaughter houses in the US.

On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>
> >On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> >> . . . to be beef. Adulteration with other meats
> >> is widespread.
> >>
> >> http://www.techtimes.com/articles/79...horse-meat.htm
> >
> >The ground beef I get is supposed to be angus, not that that matters.
>
> Angus is the breed of bovine beef we pretty much use for meat, but
> milking. So specifying something as "Angus beef" is almost redundant!
>
> John Kuthe...

Why are you wrong about almost everything?

On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:

>On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
>> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>>
>> >On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>> >> . . . to be beef. Adulteration with other meats
>> >> is widespread.
>> >>
>> >> http://www.techtimes.com/articles/79...horse-meat.htm
>> >
>> >The ground beef I get is supposed to be angus, not that that matters.
>>
>> Angus is the breed of bovine beef we pretty much use for meat, but
>> milking. So specifying something as "Angus beef" is almost redundant!
>>
>> John Kuthe...
>
>Why are you wrong about almost everything?

Why don't you correct me then, and evidence how I am incorrect?

John Kuthe...

On 2015-08-29 18:13:11 +0000, Mark Thorson said:

> . . . to be beef. Adulteration with other meats
> is widespread.
>
> http://www.techtimes.com/articles/79...horse-meat.htm
>

The story would be more compelling if they told us the names of the 10
(of 48) companies, and what legal actions were pending.

On 2015-08-29 18:22:10 +0000, sf said:

> On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
> wrote:
>
>> . . . to be beef. Adulteration with other meats
>> is widespread.
>>
>> http://www.techtimes.com/articles/79...horse-meat.htm
>>
>
> Quote: The researchers likewise found that mislabeling tends to be
> most prevalent in products bought from online specialty meat
> distributors, which have 35 percent mislabeling rate.

Then there is this about mislabeled fish:

http://www.nytimes.com/2013/02/21/us...abel-says.html


So I wonder whether are bread is made of tin and our cereal is
primarily bug larvae. We apparently do have bug parts in most of our
spices, I understand.

On 2015-08-29 18:40:07 +0000, John Kuthe said:

> Angus is the breed of bovine beef we pretty much use for meat, but milking.

Please rephrase.

On Saturday, August 29, 2015 at 3:01:56 PM UTC-4, John Kuthe wrote:
> On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:
>
> >On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
> >> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
> >>
> >> >On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> >> >> . . . to be beef. Adulteration with other meats
> >> >> is widespread.
> >> >>
> >> >> http://www.techtimes.com/articles/79...horse-meat.htm
> >> >
> >> >The ground beef I get is supposed to be angus, not that that matters.
> >>
> >> Angus is the breed of bovine beef we pretty much use for meat, but
> >> milking. So specifying something as "Angus beef" is almost redundant!
> >>
> >> John Kuthe...
> >
> >Why are you wrong about almost everything?
>
> Why don't you correct me then, and evidence how I am incorrect?
>
> John Kuthe...

The context of the post to which you replied is referring to Angus Certified beef, which is a different topic.

On Sat, 29 Aug 2015 12:25:27 -0700 (PDT), wrote:

>On Saturday, August 29, 2015 at 3:01:56 PM UTC-4, John Kuthe wrote:
>> On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:
>>
>> >On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
>> >> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>> >>
>> >> >On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>> >> >> . . . to be beef. Adulteration with other meats
>> >> >> is widespread.
>> >> >>
>> >> >> http://www.techtimes.com/articles/79...horse-meat.htm
>> >> >
>> >> >The ground beef I get is supposed to be angus, not that that matters.
>> >>
>> >> Angus is the breed of bovine beef we pretty much use for meat, but
>> >> milking. So specifying something as "Angus beef" is almost redundant!
>> >>
>> >> John Kuthe...
>> >
>> >Why are you wrong about almost everything?
>>
>> Why don't you correct me then, and evidence how I am incorrect?
>>
>> John Kuthe...
>
>The context of the post to which you replied is referring to Angus Certified beef, which is a different topic.

The specific issue you are beleageuring me abiut is what breed of
cattle is used foir beef production, and rathert thasn evidence me
incoirrect you chose a pure ad hominum attack! Worthless.

John Kuthe...

On Sat, 29 Aug 2015 12:08:58 -0700, gtr > wrote:

>On 2015-08-29 18:40:07 +0000, John Kuthe said:
>
>> Angus is the breed of bovine beef we pretty much use for meat, but milking.
>
>Please rephrase.

I meant NOT for milking. Oops!

John Kuthe...

On 8/29/2015 12:53 PM, wrote:
> On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
>> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>>
>>> On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>>>> . . . to be beef. Adulteration with other meats
>>>> is widespread.
>>>>
>>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>>
>>> The ground beef I get is supposed to be angus, not that that matters.
>>
>> Angus is the breed of bovine beef we pretty much use for meat, but
>> milking. So specifying something as "Angus beef" is almost redundant!
>>
>> John Kuthe...
>
> Why are you wrong about almost everything?
>


He demonstrates remarkable consistency for sure.

On 8/29/2015 1:01 PM, John Kuthe wrote:
> On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:
>
>> On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
>>> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>>>
>>>> On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>>>>> . . . to be beef. Adulteration with other meats
>>>>> is widespread.
>>>>>
>>>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>>>
>>>> The ground beef I get is supposed to be angus, not that that matters.
>>>
>>> Angus is the breed of bovine beef we pretty much use for meat, but
>>> milking. So specifying something as "Angus beef" is almost redundant!
>>>
>>> John Kuthe...
>>
>> Why are you wrong about almost everything?
>
> Why don't you correct me then, and evidence how I am incorrect?
>
> John Kuthe...
>


OMG!

https://www.certifiedangusbeef.com/cuts/grades.aspx

All beef is inspected for wholesomeness by the U.S. Department of
Agriculture (USDA)*, and is graded for quality and consistency. You’ve
heard of Prime, Choice and Select grades – and Prime tops the grading
scale. Marbling plays a big role in quality grades.

Grading chart
Marbling – the little white flecks in beef – is key to flavor. The
higher the amount of marbling, the higher the quality of beef. The
Certified Angus Beef ® brand is incredibly flavorful, tender and juicy
because of the high amounts of marbling in every cut.

Q: What makes Certified Angus Beef ® brand Prime the ultimate beef?

A: Quality, plain and simple. Only truly elite beef surpasses the USDA's
stringent Prime standards, AND meets all 10 of the brand's quality
specifications. Less than 1.5% of beef achieves the high standards of
Certified Angus Beef ® brand Prime. And marbling is key to its
incredible flavor and tenderness.

On 8/29/2015 1:28 PM, John Kuthe wrote:
> rathert thasn evidence me
> incoirrect you chose a pure ad hominum


Did I not tell you to SOBER UP!

On 8/29/2015 1:29 PM, John Kuthe wrote:
>> Please rephrase.
> I am NOT for milking. Oops!
>
> John Kuthe...


Does Bwyann know that?

On Saturday, August 29, 2015 at 3:28:53 PM UTC-4, John Kuthe wrote:
> On Sat, 29 Aug 2015 12:25:27 -0700 (PDT), wrote:
>
> >On Saturday, August 29, 2015 at 3:01:56 PM UTC-4, John Kuthe wrote:
> >> On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:
> >>
> >> >On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
> >> >> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
> >> >>
> >> >> >On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> >> >> >> . . . to be beef. Adulteration with other meats
> >> >> >> is widespread.
> >> >> >>
> >> >> >> http://www.techtimes.com/articles/79...horse-meat.htm
> >> >> >
> >> >> >The ground beef I get is supposed to be angus, not that that matters.
> >> >>
> >> >> Angus is the breed of bovine beef we pretty much use for meat, but
> >> >> milking. So specifying something as "Angus beef" is almost redundant!
> >> >>
> >> >> John Kuthe...
> >> >
> >> >Why are you wrong about almost everything?
> >>
> >> Why don't you correct me then, and evidence how I am incorrect?
> >>
> >> John Kuthe...
> >
> >The context of the post to which you replied is referring to Angus Certified beef, which is a different topic.
>
> The specific issue you are beleageuring me abiut is what breed of
> cattle is used foir beef production, and rathert thasn evidence me
> incoirrect you chose a pure ad hominum attack! Worthless.
>
> John Kuthe...

If there was an english sentence in there, much less a point, I missed it.

In any case, responding to a post you know is using a term in a particular context and changing the context is a bullshit, faggot, cowardly, prancing, mincing affectation.

On 8/29/2015 2:55 PM, wrote:
> On Saturday, August 29, 2015 at 3:28:53 PM UTC-4, John Kuthe wrote:
>> On Sat, 29 Aug 2015 12:25:27 -0700 (PDT), wrote:
>>
>>> On Saturday, August 29, 2015 at 3:01:56 PM UTC-4, John Kuthe wrote:
>>>> On Sat, 29 Aug 2015 11:53:18 -0700 (PDT), wrote:
>>>>
>>>>> On Saturday, August 29, 2015 at 2:40:07 PM UTC-4, John Kuthe wrote:
>>>>>> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>>>>>>
>>>>>>> On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>>>>>>>> . . . to be beef. Adulteration with other meats
>>>>>>>> is widespread.
>>>>>>>>
>>>>>>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>>>>>>
>>>>>>> The ground beef I get is supposed to be angus, not that that matters.
>>>>>>
>>>>>> Angus is the breed of bovine beef we pretty much use for meat, but
>>>>>> milking. So specifying something as "Angus beef" is almost redundant!
>>>>>>
>>>>>> John Kuthe...
>>>>>
>>>>> Why are you wrong about almost everything?
>>>>
>>>> Why don't you correct me then, and evidence how I am incorrect?
>>>>
>>>> John Kuthe...
>>>
>>> The context of the post to which you replied is referring to Angus Certified beef, which is a different topic.
>>
>> The specific issue you are beleageuring me abiut is what breed of
>> cattle is used foir beef production, and rathert thasn evidence me
>> incoirrect you chose a pure ad hominum attack! Worthless.
>>
>> John Kuthe...
>
> If there was an english sentence in there, much less a point, I missed it.

I think he speaks esperanto..

> In any case, responding to a post you know is using a term in a particular context and changing the context is a bullshit, faggot, cowardly, prancing, mincing affectation.

Yer saying he's an AUzzie?

On Sat, 29 Aug 2015 10:34:49 -0700 (PDT), "
> wrote:

>On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>> . . . to be beef. Adulteration with other meats
>> is widespread.
>>
>> http://www.techtimes.com/articles/79...horse-meat.htm
>
>What a useless article. It doesn't say what brands or characterize the amount or where the suspect samples came from. For example, were they frozen burger patties, or bulk packages, or what? Near the end of the article they suggest that unintentional contamination may come from processing equipment used to process horse or other meats (they only ever mention horse meat as one of the unlabeled types found). Well that would mean it's a damn small amount, maybe detectable but insignificant? How is one to know?

What Difference Does It Make... ALL preground beef is crap... the
ONLY way to know what/who's in it is to grind it yourself.

On Sat, 29 Aug 2015 12:36:00 -0500, John Kuthe >
wrote:

>On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
>wrote:
>
>>. . . to be beef. Adulteration with other meats
>>is widespread.
>>
>>http://www.techtimes.com/articles/79...horse-meat.htm
>
>I can!! I buy my ground "beast" at Straub's, a local gourmet food
>store. They grind their own, old fashioned butcher counter. Best
>ground "beast" in STL!

Total nonsense... unless you grind it yourself you have no idea
what/who is in it... it's EXACTLY the same dreck sold in stupidmarkets
only it costs twice as much.

On Sat, 29 Aug 2015 13:40:07 -0500, John Kuthe >
wrote:

>On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>
>>On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>>> . . . to be beef. Adulteration with other meats
>>> is widespread.
>>>
>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>
>>The ground beef I get is supposed to be angus, not that that matters.
>
>Angus is the breed of bovine beef we pretty much use for meat, but
>milking. So specifying something as "Angus beef" is almost redundant!

The beef labeled "Angus" is a branded beef, NOT from a breed of
cattle... and branded beef is NOT USDA graded... branded beef is over
priced crap.

On 8/29/2015 3:27 PM, Brooklyn1 wrote:
> it's EXACTLY the same dreck sold in stupidmarkets


You shop in one, stupid?

On Saturday, August 29, 2015 at 5:32:30 PM UTC-4, Brooklyn1 wrote:
> On Sat, 29 Aug 2015 13:40:07 -0500, John Kuthe >
> wrote:
>
> >On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
> >
> >>On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
> >>> . . . to be beef. Adulteration with other meats
> >>> is widespread.
> >>>
> >>> http://www.techtimes.com/articles/79...horse-meat.htm
> >>
> >>The ground beef I get is supposed to be angus, not that that matters.
> >
> >Angus is the breed of bovine beef we pretty much use for meat, but
> >milking. So specifying something as "Angus beef" is almost redundant!
>
> The beef labeled "Angus" is a branded beef, NOT from a breed of
> cattle... and branded beef is NOT USDA graded... branded beef is over
> priced crap.

Jesus Christ! Sheldon is right for once. I guess the key to being right is to respond to a half-wit like Kuthe.

On 29/08/2015 3:32 PM, Brooklyn1 wrote:
> On Sat, 29 Aug 2015 13:40:07 -0500, John Kuthe >
> wrote:
>
>> On Sat, 29 Aug 2015 11:02:00 -0700 (PDT), wrote:
>>
>>> On Saturday, August 29, 2015 at 1:20:05 PM UTC-4, Mark Thorson wrote:
>>>> . . . to be beef. Adulteration with other meats
>>>> is widespread.
>>>>
>>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>>
>>> The ground beef I get is supposed to be angus, not that that matters.
>>
>> Angus is the breed of bovine beef we pretty much use for meat, but
>> milking. So specifying something as "Angus beef" is almost redundant!
>
> The beef labeled "Angus" is a branded beef, NOT from a breed of
> cattle... and branded beef is NOT USDA graded... branded beef is over
> priced crap.
>
So some of it is from Herefords?
Graham

On 8/29/2015 3:52 PM, wrote:
> I guess the key to being right is to respond to a half-wit like Kuthe.


Whatever works for ya!

On Sat, 29 Aug 2015 17:32:24 -0400, Brooklyn1
> wrote:

>The beef labeled "Angus" is a branded beef, NOT from a breed of
>cattle...

LOL. Must be a world-wide 'brand' then...
Honestly, when you say something like that with conviction, dontcha
thing you should get your facts right first?

On 8/29/2015 9:58 PM, Je�us wrote:
> Honestly, when you say something


Honestly - eat rat poison.

On 8/29/2015 1:36 PM, John Kuthe wrote:
> On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
> wrote:
>
>> . . . to be beef. Adulteration with other meats
>> is widespread.
>>
>> http://www.techtimes.com/articles/79...horse-meat.htm
>
> I can!! I buy my ground "beast" at Straub's, a local gourmet food
> store. They grind their own, old fashioned butcher counter. Best
> ground "beast" in STL!
>
> John Kuthe...
>


So it is at least mostly beef. Unless they have grinder for different
speicies you can still be getting some pork or lamb or whatever the
customer before you bought.

On 8/29/2015 2:42 PM, wrote:
> On Saturday, August 29, 2015 at 10:20:05 AM UTC-7, Mark Thorson wrote:
>> . . . to be beef. Adulteration with other meats
>> is widespread.
>>
>> http://www.techtimes.com/articles/79...horse-meat.htm
>
> This would have to be imported beef, as there are no USDA inspected horse
> slaughter houses in the US.
>

Sure, no one would ever slip a horse in the back door. No, every
business is trustworthy.

"Ed Pawlowski" > wrote in message
...
> On 8/29/2015 1:36 PM, John Kuthe wrote:
>> On Sat, 29 Aug 2015 10:13:11 -0800, Mark Thorson >
>> wrote:
>>
>>> . . . to be beef. Adulteration with other meats
>>> is widespread.
>>>
>>> http://www.techtimes.com/articles/79...horse-meat.htm
>>
>> I can!! I buy my ground "beast" at Straub's, a local gourmet food
>> store. They grind their own, old fashioned butcher counter. Best
>> ground "beast" in STL!
>>
>> John Kuthe...
>>
>
>
> So it is at least mostly beef. Unless they have grinder for different
> speicies you can still be getting some pork or lamb or whatever the
> customer before you bought.

Indeed why it is always best to grind your own if you can. You know
exactly what you are getting.



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

Ed Pawlowski wrote:
>
> John Kuthe wrote:
> > I can!! I buy my ground "beast" at Straub's, a local gourmet food
> > store. They grind their own, old fashioned butcher counter. Best
> > ground "beast" in STL!
>
> So it is at least mostly beef. Unless they have grinder for different
> speicies you can still be getting some pork or lamb or whatever the
> customer before you bought.

But would that really bother you, Ed? It wouldn't to me. If you are
buying a pound or more of something and ask the butcher to grind it up
for you, would you care if the first little bit of meat that comes out
is a different meat? It would be a very minimal amount.

At my grocery store, they always offer to grind meat. I've never taken
up that offer yet but someday I would like to try some ribeye
burgers. Problem is....it's very hard to think about grinding up a
very good steak. Also, I wouldn't want to bother them for just one
pound. I'll wait until I at least want 3 lbs. And that leads me right
back to the original problem...do I really want to buy 3 pounds of
ribeye and turn it into hamburgers?

I'll bet they are some "killer" hamburgers though.
Ribeye hamburgers are definitely on my 'bucket list'

G.

Ophelia wrote:
>
> Indeed why it is always best to grind your own if you can. You know
> exactly what you are getting.

I would buy a meat grinder but I honestly don't do that enough to
warrant buying one. Maybe if I run across one in a thrift store
though. Problem is....I rarely go to a thrift store. oh well.

Again...my grocery store butcher will do that but I hate asking just
for a pound or so to try.

wrote:
>
> I rarely make a hamburger, but when I do I grind my own beef for it -
> dead easy in a food processor. I pulse it and am very careful not to
> do it more than four or five pulses. If I am going to add anything,
> pepper, salt, garlic etc I add it in the processor so as not to mess
> the meat around more than necessary.

That's a great idea and you just reminded me. I have thought about it
before, wondering if it would work. I do have a tiny Ninja food
processor and have wondered in the past if I could just pulse some
meat (not to mush) and make a somewhat ground ribeye burger or 4.
Hey...the texture might be a bit off but the taste would be there.

If I ever do a ribeye burger, I'll add some cooked onion to a fresh
bun but that's all. No other condiments to cover the ribeye taste.
hmmmmm Now that you've reminded me of that, I might just try it real
soon.

G. (Now going back and picking up the wet towel that I dropped on
your floor). ;-D

Ed Pawlowski wrote:
>
> On 8/29/2015 2:42 PM, wrote:
> > On Saturday, August 29, 2015 at 10:20:05 AM UTC-7, Mark Thorson wrote:
> >> . . . to be beef. Adulteration with other meats
> >> is widespread.
> >>
> >> http://www.techtimes.com/articles/79...horse-meat.htm
> >
> > This would have to be imported beef, as there are no USDA inspected horse
> > slaughter houses in the US.
> >
>
> Sure, no one would ever slip a horse in the back door. No, every
> business is trustworthy.

summer 1973 - summer 1974: I was single living with 3 roommates and
did very little cooking then. I was age 20 and more interested in
surfing and girls back then.

I often ate (maybe 3-4 times a week) at a local FF restaurant that
year. It was called, "Champs." They sold a large deluxe burger called,
"The Winner." It was comparable to Burger King's Whopper now.

Anyway, I loved those burgers and ate them often. Food didn't get any
better than that to me at the time. At some point they got busted for
using horsemeat and were shut down. I remember some girl saying to me,
"I'll bet you wish you hadn't eaten so many of those now." I
responded, "I loved those burgers. It doesn't bother me at all if it
was horsemeat. I would still buy them even knowing that."

Now today, I know that horsemeat is good but horses are cool and have
personality. I probably wouldn't promote the eating of them now.

G.