"brooklyn1" > wrote in message
...
> On Sat, 24 Jul 2010 13:23:39 -0400, "jmcquown" >
> wrote:
>
>>"Omelet" > wrote in message
>>news
>>> In article >,
>>> brooklyn1 > wrote:
>>>
>>>> >
>>>> >jmcquown > wrote:
>>>> >> I think the guys at the grocery store finally got fed up with my
>>>> >> selecting meat and asking them to grind it for me. So I broke down
>>>> >> and bought an electric meat grinder. It's mfg by Sky Enterprises
>>>> >> USA
>>>> >> and is a 2.6HP 2000W grinder (with all the attachments, including
>>>> >> those for stuffing sausage casings).
>>>> >>
>>>> >> I still have to move things around in my storage area off the
>>>> >> kitchen
>>>> >> to make room for it. I think I can relegate the fondue pot and the
>>>> >> Interbake3 pizelle/sandwich/waffle iron to the closet in the spare
>>>> >> room. LOL
>>>> >> Now I'm wondering what I should start off with. Ground beef using
>>>> >> chuck roast and/or brisket? Sausage?
>>>>
>>>> Making meat loaf is the best learning experience... it's most
>>>> forgiving... burgers is the most difficult because it's only one
>>>> ingredient.
>>>
>>> <lol> Nice one Shel'!
>>> --
>>> Peace! Om
>>>
>>
>>I believe he was completely serious. Meat loaf isn't something I make
>>very
>>often. And to grind my own "meat loaf mix" (beef, pork and veal) would
>>surely cost more than the effort is worth.
>
> I never blend different meats, I much prefer all beef for meat loaf...
> you can prepare meatballs too. The learning curve increases with the
> more different ingredients you grind... for meat loaf all the veggies
> are ground too, even the crumbs.

>
Okay, and that makes sense. I, too, prefer all beef for meat loaf. But so
many folks yak about "meat loaf mix". Frankly I'd rather have some nice
pork chops and a couple of good veal chops than to grind pork and veal
together just for meat loaf.

Jill