"meatnub" > wrote in message
...
> Thanks to Sheldon for mentioning meat grinding and the Waring Pro meat
> grinder.
>
> I just never thought you could do this at home and I am very intrigued
> and most likely will end up purchasing the above grinder (already
> purchased Waring's Belgian Waffle maker).

I priced the Waring Pro at Dillards last week, and I also took it out
of the box, read the book, looked at how it is made and how it works.
(Not because of Sheldon's recommendation, because it was the best
looking electric grinder there.) I really like it. For $99.00? A steal. I
will get one, probably online, the best value I can get.

I did the same with the Waring Pro meat slicer, it is like a mini-deli
slicer, perfect size for what I want to do. Also $99 at Dillard's.

>
> I found an old thread where Sheldon I believe mentions the best time
> to grill burgers is like within an hour after your grind them, is this
> true? I have no problem with this. I can easily buy the meat that day
> or before from the grocer and just grind it prior to grilling.

Health-wise it certainly is the best time. The longer meat had been
ground or chopped, the farther into the oxidation process it will
be. Read up on free radicals and their role in enabling mutagens
to **** us up.


> I see myself getting real immersed into this whole cooking bit.

It's great fun. It's the best chemistry set EVER. Except of course,
nothing blows up. Usually, anyway.