On Jun 1, 11:52 am, Omelet wrote:
In article . com,
david the elder wrote:

On May 31, 9:24 pm, aem wrote:

I like a mixture of top sirloin and chuck. Both are good by
themselves but the combination works better for me. -aem

That's what I do, too, equal amounts of each. Learned that from Alton
Brown. I also add 1/2 tsp. of powdered gelatin per pound of meat,
after reading about it in Cook's Illustrated. Helps keep the meat from
drying out.

David

Some "value added" meat uses ground cherry for that kind of effect.
It's an interesting concept I've never tried.
--
Peace, Om

Do you mean ground cherry as in the relative of tomatillos? Haven't
heard of doing that, but I do like what the Knox gelatin does for the
mix, and that's so easy to find.

David

notbob wrote:


That sounds like an interesting idea; grinding up bacon with the meat.

Such an interesting idea, Kili, it begs the question why it's not already a
common meat staple. Both beef and bacon being around so long, why hasn't it
been offered forever. I suspect a problem here, but can't quite imagine
what it might be. Hmmm.... What are we missing? I'm thinking maybe issues with
incomplete cooking of the bacon on the inside of a burger patty, especially
for those who like their patties rare. Ya' think?

It seems sort of odd for a store to offer a mixture of of a freshly ground
meat with a cured meat, though I suppose they would if they figured they
could make more money off it. My butcher sells a mix of ground pork and
beef, which makes great burgers meat loaf and meat balls.

Omelet wrote:
In article ,
"kilikini" wrote:


Salt, pepper, garlic and I like a bit of worcestershire sauce.
That's it. No breadcrubs or eggs or anything!

kili

Worcestershire sounds interesting... but lately I've been in the mood
for Oyster sauce. Not sure why, it's just appealing at the moment. :-)

I fried some pork shoulder steaks yesterday (from the packages of
"trimmings") and heated a couple up today for lunch. Smeared Oyster
sauce on them and ate them while doing e-mail.

Most satisfying. ;-d

Oyster sauce would work. I need to buy some more of it, though. I'm
currently out of Oyster sauce and Mirin. Time for a trip to the Asian
Market. :~)

kili

In article .com,
david the elder wrote:

On Jun 1, 11:52 am, Omelet wrote:
In article . com,
david the elder wrote:

On May 31, 9:24 pm, aem wrote:

I like a mixture of top sirloin and chuck. Both are good by
themselves but the combination works better for me. -aem

That's what I do, too, equal amounts of each. Learned that from Alton
Brown. I also add 1/2 tsp. of powdered gelatin per pound of meat,
after reading about it in Cook's Illustrated. Helps keep the meat from
drying out.

David

Some "value added" meat uses ground cherry for that kind of effect.
It's an interesting concept I've never tried.
--
Peace, Om

Do you mean ground cherry as in the relative of tomatillos? Haven't
heard of doing that, but I do like what the Knox gelatin does for the
mix, and that's so easy to find.

David

No, actual Cherries (the fruit) as an additive.

I don't know the details, just read about it on the emu lists a couple
of years ago.

I'm sure that googling can turn up details. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"kilikini" wrote:

Omelet wrote:
In article ,
"kilikini" wrote:


Salt, pepper, garlic and I like a bit of worcestershire sauce.
That's it. No breadcrubs or eggs or anything!

kili

Worcestershire sounds interesting... but lately I've been in the mood
for Oyster sauce. Not sure why, it's just appealing at the moment. :-)

I fried some pork shoulder steaks yesterday (from the packages of
"trimmings") and heated a couple up today for lunch. Smeared Oyster
sauce on them and ate them while doing e-mail.

Most satisfying. ;-d

Oyster sauce would work. I need to buy some more of it, though. I'm
currently out of Oyster sauce and Mirin. Time for a trip to the Asian
Market. :~)

kili

I'm getting close to being out too.
Oyster sauce and oyster _flavored_ sauce really is not the same!
Damsel helped me with that one when I was getting some stuff to mail to
her that she could not get where she lived.

"Real" oyster sauce was one of those items.

I can get Oyster Flavored sauce from the local grocery store.

Now that I've had the real stuff, there is no going back... G

I have some Mirin in the 'frige, but have not experimented much with it
yet. I'm also nearly out of mushroom soy sauce.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
In article ,
"kilikini" wrote:


I have some Mirin in the 'frige, but have not experimented much with
it yet. I'm also nearly out of mushroom soy sauce.

Lee Kum Kee? That's the dark mushroom soy we buy and it's excellent!

kili

Andy wrote:
Sheldon said...

Too mushy and flavorless... ribeye is the least flavorful beef cut
there is, it's for those who find the flavor of beef gamy.

You couldn't be more mistaken.

Rib eye makes delicious burgers.

For the taste in ass afflicted.

"Andy" q wrote in message ...
Curly Sue said...

On Fri, 1 Jun 2007 12:38:01 -0400, "MOMPEAGRAM"
wrote:

So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?

For burgers? Nothing except salt and pepper on the surface. Maybe
mix in chopped onion, but more often not. Other stuff goes on the
sandwich.


Burgers here are ground and shaped plain and then splashed with
worchestshire (my preference) while grilling.

Condiment tray is available along with lettuce, tomato, onion, etc., to
doctor them up afterwards.

The customary "Cheese?" call out before removing from the grill, of
course.

Andy

Tonight it just salt & pepper, maggi and garlic powder. I'd skip the
garlic powder next time. Boy is it ever repeating! How come real garlic
doesn't do that???

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

MOMPEAGRAM wrote:
"Andy" q wrote in message
...
Curly Sue said...

On Fri, 1 Jun 2007 12:38:01 -0400, "MOMPEAGRAM"
wrote:

So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?

For burgers? Nothing except salt and pepper on the surface. Maybe
mix in chopped onion, but more often not. Other stuff goes on the
sandwich.


Burgers here are ground and shaped plain and then splashed with
worchestshire (my preference) while grilling.

Condiment tray is available along with lettuce, tomato, onion, etc.,
to doctor them up afterwards.

The customary "Cheese?" call out before removing from the grill, of
course.

Andy

Tonight it just salt & pepper, maggi and garlic powder. I'd skip the
garlic powder next time. Boy is it ever repeating! How come real
garlic doesn't do that???

I have the same problem! I don't get it...?!!?!!

kili

On Fri, 01 Jun 2007 03:42:41 -0500, Andy q wrote:

said...

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks


Grinding your own burger is superior, imho.

Whole Foods probably grinds the same cow as bottom dollar markets.

I recommend rib eye for burgers.

Oh, good grief! If you're going to spend your hard earned $$ on
decent rib eye, eat it as a real piece of meat - don't chop it up.
Sheesh.


--
See return address to reply by email

sf wrote:
Andrea wrote

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Grinding your own burger is superior, imho.

Whole Foods probably grinds the same cow as bottom dollar markets.

I recommend rib eye for burgers.

Oh, good grief! If you're going to spend your hard earned $$ on
decent rib eye, eat it as a real piece of meat - don't chop it up.
Sheesh.

Not to worry... he never has, Andy (I think it's Andrea) likes to blow
steam like he/she actually has a life... in fact he/she's never eaten
any ground beef other than preground stupidmarket mystery meat.

Sheldon

In article ,
"kilikini" wrote:

Omelet wrote:
In article ,
"kilikini" wrote:


I have some Mirin in the 'frige, but have not experimented much with
it yet. I'm also nearly out of mushroom soy sauce.

Lee Kum Kee? That's the dark mushroom soy we buy and it's excellent!

kili

I'll have to check that.
I use a LOT of shoyu so get it at the Asian market in 1 qt. containers.

Don't recall the brand at the moment. I tend to try different ones as
they have a lot of choices.

Thanks for the recommend!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Fri, 1 Jun 2007 12:03:26 -0500, "jmcquown"
wrote:

Ew!!!

What makes you think butchers don't take apart their grinders and clean them
between grindings? They do.

I don't know how many butchers a shop might have, or how many grinders
they have, but if you go in and ask them to grind a pork roast for you
and they are currently in the process of grinding a hundred pounds of
hamburger, do you think they are going to stop grinding the hamburger,
clean the machine, and then grind your pork, then clean the machine
and then go back to the hamburger? If they do your custom order while
you wait, there's likely to be a bit of beef in your pork, and a bit
of pork in the hamburger... unless you want to wait for your pork. I'm
just guessing here, but it seems like taking a shortcut or two is just
a human thing to do. Now, if the grinder has been idle for a few
hours, then it's likely to be clean... then again, you never know for
sure.

--
Zilbandy

In article , sf wrote:

On Fri, 01 Jun 2007 03:42:41 -0500, Andy q wrote:

said...

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks


Grinding your own burger is superior, imho.

Whole Foods probably grinds the same cow as bottom dollar markets.

I recommend rib eye for burgers.

Oh, good grief! If you're going to spend your hard earned $$ on
decent rib eye, eat it as a real piece of meat - don't chop it up.
Sheesh.

My feelings exactly. ;-)
Why would anyone ruin a perfectly good rib-eye by grinding it???

Those are a rare treat for me any more.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Zilbandy wrote:
On Fri, 1 Jun 2007 12:03:26 -0500, "jmcquown"
wrote:

Ew!!!

What makes you think butchers don't take apart their grinders and
clean them between grindings? They do.

I don't know how many butchers a shop might have, or how many grinders
they have, but if you go in and ask them to grind a pork roast for you
and they are currently in the process of grinding a hundred pounds of
hamburger, do you think they are going to stop grinding the hamburger,
clean the machine, and then grind your pork, then clean the machine
and then go back to the hamburger? If they do your custom order while
you wait, there's likely to be a bit of beef in your pork, and a bit
of pork in the hamburger... unless you want to wait for your pork. I'm
just guessing here, but it seems like taking a shortcut or two is just
a human thing to do. Now, if the grinder has been idle for a few
hours, then it's likely to be clean... then again, you never know for
sure.

You are assuming there is only *one* grinder. If a shop (or even a grocery
store) is grinding that much meat they are bound to have more than one.