Christine Dabney wrote:
Sheldon wrote:

You can spend a lot more but I bought this Waring as a step up from my
slightly smaller Moulinex

Ooh..it can stuff sausages too. I see this in my future. (Shaddup,
Boli!!)
Seriously, I have been wanting a meat grinder too, with a sausage
stuffer. The book Charcuterie has some great sausages in it..that I
am dying to try. Andouille, anyone?

My old Moulinex and my new Waring Pro, both work fine but the next
size up Waring does give a nicer grind, either will stuff sausage...
if you look at the two plates they both have the same size holes but
the larger diameter one is for the Waring, has more holes too, so
there is much less back pressure, the meat flows more smothly so
there's less smearing:

http://i23.tinypic.com/2unvam1.jpg

The Waring Pro in action grinding beautiful fresh top round... a six
quart pot fits easily, that pot won't fit with the Moulinex:

http://i22.tinypic.com/25anh9s.jpg

Each will become a 10 ounce burger, I actually weigh the meat for each
burger. Unless you've eaten burgers made with meat fresh ground
within the hour than you've never tasted a real burger... and I can
cook that meat as rare as I like, can even safely eat it raw:

http://i22.tinypic.com/2e37l07.jpg

I haven't bought preground mystery meat in more than 50 years, I don't
know how anyone can eat that garbage... the excrement from my cat's
litter pans is probably better, at least I know what/who is in it...
my cats eat the same burgers I eat.

And with your own meat grinder meat loaf/meat balls is a snap, you
don't need to chop veggies, you grind them right along with the meat;
onions, celery, raw potato, carrot (makes a good meat pusher),
parsley, stems and all... grind your bread/crackers right in. Slice
meat into strips (not chunks), toss with seasoning, drizzle with olive
oil and grind. The olive oil is a little trick for reducing
cholesterol... trim away some of the meat fat and replace with mild
olive oil, the oil also lubes the grinding action. I make meat loaf
using a minimum of five pounds of meat, noting wrong with left over
meat loaf, I can eat meat loafs every day, in fact if I had to choose
only one food I had to eat for the rest of my life it would be my meat
loafs, my recipe makes for a perfectly balanced meal.... meat loaf
freezes well too. And it's just enjoyable making meat loaf when you
know who/what is in it.

I really don't understand how any mentally stable individual can eat
preground mystery meat, if you saw how it's made and what it's made
from you wouldn't feed it to a dog.

Sheldon

Nancy2 wrote:
Sheldon wrote:
"Peter" wrote:
"Sheldon" wrote
"Peter" wrote:
Received a cuisinart food processor for a wedding gift, a 7 cup model
(came
with a second mini food processor as well).

http://www.cuisinart.com/catalog/pro...=30&item_id=59...

I've only had it 3 days but so far made a nice cheese dip and used to it
fine chop cabbage for chinese dumplings :-)

Is it worth my time in effort to grind my own meat with it? I was
thinking
a coarser grind would be nicer compared to the usual store bought ground
meats for many dishes. Does anyone here do this regularly and can comment
or
offer advice? I don't envision buying a proper meat grinder anytime
soon.

A food processor is far better than mystery meat... but you really
ought to buy a meat grinder.

Sheldon

Sheldon, I'll probably give this a go and if it does not satisfy my needs I
may end up doing so. Suggestions for brand names and models? I don't want
to sacrifice an early retirement on one but I would want one that lasts for
life.

You can spend a lot more but I bought this Waring as a step up from my
slightly smaller Moulinex and it works great:http://www.chefscatalog.com/product/...sional-meat-gr...

I think if you shop around you can find it for less, I paid $160 two
years ago... hehttp://www.homeclick.com/web/catalog...x?pid=115252&c...


You can buy a hand grinder - the kind like grandma used to clamp onto
the edge of the kitchen table. They work great; they're easy to
clean, and there's nothing that ever breaks, really.

http://tinyurl.com/ypyfxv

All grinders are equally easy to clean.

Years ago people used to buy that type of grinder for their young kids
so they could help mommy cook... many, many of those kids amputated
their fingers. That's a toy r us sized grinder, of exceptionally poor
quality and extremely dangerous... and the better made version they
show is still quite crappy, just as dngerous, and costs almost as much
as a larger sized motorized modern grinder. Not all Lehman's products
are very good, and many, because they're old fashioned, are very
unsafe. A quality hand operated grinder (that actually works) can be
quite expensive for what it is, in modern times a hand grinder is more
of a conversation piece. Chop Rite makes what is considered the last
of the quality hand grinders... a home kitchen sized model (at least a
#12... a #22 is better) will run about $200, and it's still a hand
grinder. The kind that clamp to a table suck, they keep loosening and
they ruin tables, they wobble and that makes them even more unsafe
than they already are... the four point mount versions are much easier
to attach adn much more stable... you screw it to a sturdy board and
then clamp the board to a table with at least two C clamps. Some
folks who happen to have a Chop Rite grinder motorize it, but they are
very dangerous... all hand grinders are dangerous because the hopper
is so shallow and they have no meat tray... very easy to amputate
fingers... with hand cranked versions your fingers will be gone in
less than 1/3 a rotastion, you won't feel a thing until it's too late,
with a motorized version before you realize it'll probably take your
entire hand and you arm halfway to your elbow.... they do sell an
extention but by the time you buy the grinder, the motorizing kit, the
motor, and the safety extension you've paid more than the price of a
very powerful modern electric grinder, and then the drive belt
arrangement is extremely dangerous.

I advise anyone contemplating a meat grinder to buy a modern motorized
type, they're as safe as any motorized kitchen appliance and safer
than most, a stand mixer is much more dangerous... do NOT even think
about a hand crank type grinder.

Sheldon

Ophelia wrote:
Nancy2 wrote:
Is it worth my time in effort to grind my own meat with it? I was
thinking
a coarser grind would be nicer compared to the usual store bought
ground meats for many dishes. Does anyone here do this regularly
and can comment or
offer advice? I don't envision buying a proper meat grinder
anytime soon.

Whatever kind of grinder you have, it can only be better than buying ready
ground meat.

How do you know 'what' they put in with that ewwwwwwwwww!!

Commonly known as "mystery meat" 'round here...

Much better to
buy a piece of meat and grind it yourself!!

Gawd, you sound like Sheldon. Not that is a "bad" thing, of course
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote:
Ophelia wrote:
Nancy2 wrote:
Is it worth my time in effort to grind my own meat with it? I
was thinking
a coarser grind would be nicer compared to the usual store bought
ground meats for many dishes. Does anyone here do this regularly
and can comment or
offer advice? I don't envision buying a proper meat grinder
anytime soon.

Whatever kind of grinder you have, it can only be better than buying
ready ground meat.

How do you know 'what' they put in with that ewwwwwwwwww!!

Commonly known as "mystery meat" 'round here...

Much better to
buy a piece of meat and grind it yourself!!

Gawd, you sound like Sheldon. Not that is a "bad" thing, of course

ouch!

On Sat, 27 Oct 2007 13:13:02 -0400, Peter A wrote:

You guys are providing new meaning to the term "mental masturbation."

True, but it's a rainy Saturday morning, and the alternative is to do some
actual work around the house... or go to a Burgundy wine tasting.

Done. I'm outta here.

-- Larry

On Sat, 27 Oct 2007 13:13:02 -0400, Peter A
wrote:

In article ,
says...
On Sat, 27 Oct 2007 10:33:28 -0400, Dave Smith wrote:

Yep... and to prove it I will send along this link to a site that sells
professional quality meat grinders..... with screens.

http://www.genemco.com/catalog/grinders.html

That page contains two mentions of the word screen:

For a Tyler "Sanitary Grinder/Finisher": "Tyler 2-1/2 in. mesh screen."

Note the word "mesh," and the fact that the "mesh screen" is in cylindrical form
-- it is not a flat extrusion plate. This mutha also has a 25 HP motor, and is
not intended for grinding meat.

And for a 60-gallon hammer mill, which is rather obviously not a home meat
grinder.

Neither one has anything to do with the subject under discussion. We're
discussing the correctness of referring to a meast grinder's thick, rigid
extrusion plate as a screen (generally synonymous in this context with sieve).

-- Larry


You guys are providing new meaning to the term "mental masturbation."

but isn't mental masturbation easier than the other kind? maybe not
as much fun, but you only get out of something what you put into it...

your pal,
blake

On Sat, 27 Oct 2007 20:40:35 +0200, ChattyCathy
wrote:

Ophelia wrote:
Nancy2 wrote:
Is it worth my time in effort to grind my own meat with it? I was
thinking
a coarser grind would be nicer compared to the usual store bought
ground meats for many dishes. Does anyone here do this regularly
and can comment or
offer advice? I don't envision buying a proper meat grinder
anytime soon.

Whatever kind of grinder you have, it can only be better than buying ready
ground meat.

How do you know 'what' they put in with that ewwwwwwwwww!!

Commonly known as "mystery meat" 'round here...

Much better to
buy a piece of meat and grind it yourself!!

Gawd, you sound like Sheldon. Not that is a "bad" thing, of course

yes it is. it's a terrible, awful, horrible thing.

your pal,
blake

On Thu, 25 Oct 2007 13:50:43 -0700, Lin
wrote:

Nancy2 wrote:

What does the book that came with it say about pasta? I've never done
dough or pasta in a FP, only by hand or in my KitchenAid.

Bob has a Cuisinart food processor as well. Just this last week we
wanted to attempt a small batch of pasta dough to run through a
little, manual Atlas Mercato pasta maker that I brought into the
marriage, but have never used. It was an unsual experiment, to say the
least. We have the big KitchenAid mixer (two, actually) that we have
always done dough in, but thought for this smaller quantity we would
try the Cuisinart.

Not sure if it was the flour or the processor or technique, but we
could never get the dough right. We even tried different blades. The
thickness of the pasta strips were inconsistent, and had small holes
and tears as we worked it. Just need to stick with our fail-safe
KitchenAid next time.

--Lin

Hmm... I've made pasta dough in my KitchenAid food processor (using
semolina flour, which is more of the consistency of cornmeal) and it
came out just fine. It's the only way I'd make pasta dough now.

The food processor is not so good for grinding meat, at least in my
hands. It's always either too coarse or too fine. I probably need an
attachment for the KA mixer instead.

I've always used the mixer for dough kneading. Don't have a bread
machine anymore. We toasted (no pun intended) two different bread
machines. In both cases the mixing blade messed up the shaft so that
it was no longer straight. I'd rather make a long loaf or a round one
anyway.

Lately the FP has been getting quite the workout with hummus. I make
a new batch about every third day. Fry the garlic in the olive oil
for a little while, then toss in all the ingredients and have at it!

Hmm... methinks I want some hummus. Right now. Bye...

Best -- Terry

In article ,
Dave Smith wrote:

Yes, they can be. But a screen is a right angle interwoven mesh of
constant-diameter or constant-width linear elements,

???? Where did you come up with that definition? There are many types of
screens, wire mesh window screens are just one of many types.

From Google, define screen:

http://www.google.com/search?hl=en&s...=en&defl=en &
q=define:screen&sa=X&oi=glossary_definition&ct=tit le

The 11th definition given is:

sieve: a strainer for separating lumps from powdered material or grading
particles


This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt

Oh pshaw, on Fri 02 Nov 2007 05:10:01p, jt august meant to say...

In article ,
Dave Smith wrote:

Yes, they can be. But a screen is a right angle interwoven mesh of
constant-diameter or constant-width linear elements,

???? Where did you come up with that definition? There are many types of
screens, wire mesh window screens are just one of many types.

From Google, define screen:

http://www.google.com/search?hl=en&s...=en&defl=en &
q=define:screen&sa=X&oi=glossary_definition&ct=tit le

The 11th definition given is:

sieve: a strainer for separating lumps from powdered material or grading
particles


This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt


What you have, in culinary terms, is a China Cap. Call it what you will.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

Reality is nothing but a collective hunch.

In article 4,
Wayne Boatwright wrote:

Call it what you will.

I work in a machine shop. We have our own vernacular for various items
in the shop. Then someone new gets hired and comes in with his previous
shop's vernacular. You know what, it doesn't really matter. Many
things have many names, depending on manufacturers, localities, or even
nicknames that have caught on.

jt

On Sat, 03 Nov 2007 04:14:56 GMT, Wayne Boatwright
wrote:

Oh pshaw, on Fri 02 Nov 2007 05:10:01p, jt august meant to say...




This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt


What you have, in culinary terms, is a China Cap. Call it what you will.

just never confuse your china cap with your dutch cap.

your pal,
blake

On Sat, 03 Nov 2007 17:46:21 GMT, blake murphy
wrote:

On Sat, 03 Nov 2007 04:14:56 GMT, Wayne Boatwright
wrote:

Oh pshaw, on Fri 02 Nov 2007 05:10:01p, jt august meant to say...


This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt


What you have, in culinary terms, is a China Cap. Call it what you will.
I've heard Chinois, but this is the first time I've heard China Cap.

just never confuse your china cap with your dutch cap.

LOL! I hope you know what you just said.

--
See return address to reply by email
remove the smiley face first

Oh pshaw, on Sat 03 Nov 2007 10:46:21a, blake murphy meant to say...

On Sat, 03 Nov 2007 04:14:56 GMT, Wayne Boatwright
wrote:

Oh pshaw, on Fri 02 Nov 2007 05:10:01p, jt august meant to say...




This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt


What you have, in culinary terms, is a China Cap. Call it what you will.

just never confuse your china cap with your dutch cap.

your pal,
blake


Oh, that could be very messy! (and might look odd as well)

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

It's lonely at the top, but you eat better.

On Sat, 03 Nov 2007 11:08:58 -0700, sf wrote:

On Sat, 03 Nov 2007 17:46:21 GMT, blake murphy
wrote:

On Sat, 03 Nov 2007 04:14:56 GMT, Wayne Boatwright
wrote:

Oh pshaw, on Fri 02 Nov 2007 05:10:01p, jt august meant to say...


This definition does not require the straining element be made of a
woven mesh. I have a conical sieve that has many holes but is pressed
from sheet stainless steel. I think it matches this definition.

jt


What you have, in culinary terms, is a China Cap. Call it what you will.
I've heard Chinois, but this is the first time I've heard China Cap.

just never confuse your china cap with your dutch cap.

LOL! I hope you know what you just said.

of course. i ain't no dummy.

your pal,
blake