Article on E Coli inspection pitfalls. . .

http://www.nytimes.com/2009/10/04/he...gewanted=print

My take: Best to buy fresh meat, grind it yourself.
Pierre

Pierre wrote:
> Article on E Coli inspection pitfalls. . .
>
> http://www.nytimes.com/2009/10/04/he...gewanted=print
>
> My take: Best to buy fresh meat, grind it yourself.

Yup. Cooking to temp works well also.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg wrote:
> Pierre wrote:
>> Article on E Coli inspection pitfalls. . .
>>
>> http://www.nytimes.com/2009/10/04/he...gewanted=print
>>
>> My take: Best to buy fresh meat, grind it yourself.
>
> Yup. Cooking to temp works well also.

Nod. Proper food handling and cooking would prevent this. :/
Although I do prefer my burgers on the pink side of done.

--
DougW
Pull its horns, wipe its ass, and sit it on a platter!

"Dave Bugg" > wrote in message
...
> Pierre wrote:
>> Article on E Coli inspection pitfalls. . .
>>
>> http://www.nytimes.com/2009/10/04/he...gewanted=print
>>
>> My take: Best to buy fresh meat, grind it yourself.
>
> Yup. Cooking to temp works well also.

that's the problem with burgers. cooking to temp means cooking far more
than you might prefer to cook. You can cook a steak less, and not have the
problem.

DougW wrote:
> Dave Bugg wrote:
>> Pierre wrote:
>>> Article on E Coli inspection pitfalls. . .
>>>
>>> http://www.nytimes.com/2009/10/04/he...gewanted=print
>>>
>>> My take: Best to buy fresh meat, grind it yourself.
>>
>> Yup. Cooking to temp works well also.
>
> Nod. Proper food handling and cooking would prevent this. :/
> Although I do prefer my burgers on the pink side of done.

Oh yes indeed!

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Wallace wrote:
> "Dave Bugg" > wrote in message
> ...
>> Pierre wrote:
>>> Article on E Coli inspection pitfalls. . .
>>>
>>> http://www.nytimes.com/2009/10/04/he...gewanted=print
>>>
>>> My take: Best to buy fresh meat, grind it yourself.
>>
>> Yup. Cooking to temp works well also.
>
> that's the problem with burgers. cooking to temp means cooking far
> more than you might prefer to cook. You can cook a steak less, and
> not have the problem.

Too true. That's the beauty of grinding your own burger from your own fresh
hunks o' meat :-)

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message >

Too true. That's the beauty of grinding your own burger from your
own fresh
> hunks o' meat :-)

This has me thinking and remembering. Long ago, we lived near a
friend who had an unusual way of making hamburger. Perhaps I'll
give it a try.

The guy and his family loved steaks and other cuts of beef. As
with most families, there would be leftovers from cookouts,
including large chunks of steak. When he'd have a rib roast, say
for Thanksgiving or Christmas, there would be some cooked
leftovers as well. When he'd make a stew, he'd have leftovers
including uncooked trimmings and stewed meat.

The guy kept a bag in his chest-type freezer and any decent
looking piece of COOKED or raw beef would be tossed in.
Eventually, he'd haul the bag out, thaw the meat enough to
separate the pieces, then run it all through is meat grinder. The
resulting hamburger would have a mix of (as I recall) about 50-50
cooked and uncooked beef in it: all from leftovers and trimmings
of large cuts of beef.

The meat was fantastic in chili and even burgers. The previously
cooked and seasoned leftovers from steak or roasts added
tremendously to the flavor of the food and to me, it seemed a wise
way to use leftovers. This was before the concerns of
contaminated hamburger. Maybe I'll start a bucket in the freezer
with leftover meat in it.

--
Nonny

To compel a man to subsidize with
taxes the propagation of policies
he abhors, is sinful and tyrannical.

Nonny wrote:

> This has me thinking and remembering. Long ago, we lived near a friend
> who had an unusual way of making hamburger. Perhaps I'll give it a try.
>
> The guy and his family loved steaks and other cuts of beef. As with
> most families, there would be leftovers from cookouts, including large
> chunks of steak. When he'd have a rib roast, say for Thanksgiving or
> Christmas, there would be some cooked leftovers as well. When he'd make
> a stew, he'd have leftovers including uncooked trimmings and stewed meat.
>
> The guy kept a bag in his chest-type freezer and any decent looking
> piece of COOKED or raw beef would be tossed in. Eventually, he'd haul
> the bag out, thaw the meat enough to separate the pieces, then run it
> all through is meat grinder. The resulting hamburger would have a mix
> of (as I recall) about 50-50 cooked and uncooked beef in it: all from
> leftovers and trimmings of large cuts of beef.
>
> The meat was fantastic in chili and even burgers. The previously cooked
> and seasoned leftovers from steak or roasts added tremendously to the
> flavor of the food and to me, it seemed a wise way to use leftovers.
> This was before the concerns of contaminated hamburger. Maybe I'll
> start a bucket in the freezer with leftover meat in it.
>

I can't quite get up the nerve to do this for ground beef, but
I do it for stock. For both cooked and raw scraps that are of
respectable origin.

Freezer burn and other deterioration can be an issue. It effects the
texture mostly, which isn't a problem for stock.

--
Reg