I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster

Oops, meant to reply in meatloaf thread! That's what I get for posting from
work.

Lisa aka Pagemaster

Express! Signs & Banners wrote:
> I live in Jefferson City, MO and absolutely no one here has any idea what
> meat loaf mix is and thought
> I was crazy when I talked about. (this includes the two old-fashioned
> butcher shops here in town) So it is not
> out of the realm of possible that this person just didn't have a clue.
>
> Lisa aka Pagemaster
At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!

"Express! Signs & Banners" > wrote in
message news:C4s0h.119661$aJ.1910@attbi_s21...
>I live in Jefferson City, MO and absolutely no one here has any idea what
>meat loaf mix is and thought
> I was crazy when I talked about. (this includes the two old-fashioned
> butcher shops here in town) So it is not
> out of the realm of possible that this person just didn't have a clue.
>
> Lisa aka Pagemaster
>

Maybe there's a good reason for it. I've made meat loaf for many years, and
the way I spice it, the type of meat becomes irrelevant.

merryb wrote:


> At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
> just like hamburger, and it consists of a blob of ground beef, a blob
> of veal, and a blob of pork. I had never seen it before, and have
> bought it twice now. Makes a good loaf!

Not sure what a QFC is, but do you have to put the veal in? Or, does it just
blend in with the other two meats?

I was sorta under the impression that meat loaf was just ground beef with
breadcrumbs mixed in, an egg and some salt..

I'm in over my head!!!

-feverish

Express! Signs & Banners said...

> I live in Jefferson City, MO and absolutely no one here has any idea
> what meat loaf mix is and thought
> I was crazy when I talked about. (this includes the two old-fashioned
> butcher shops here in town) So it is not
> out of the realm of possible that this person just didn't have a clue.
>
> Lisa aka Pagemaster


It's 1/3 ground beef, 1/3 ground pork and 1/3 ground veal.

My market sells it packaged that way but not mixed (so you can inspect
the quality of the grinds). OR you can buy them in separate packages and
mix it yourself.

Some folks leave out the veal to keep the cost down.

Andy

merryb wrote:

>> Lisa aka Pagemaster
> At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
> just like hamburger, and it consists of a blob of ground beef, a blob
> of veal, and a blob of pork. I had never seen it before, and have
> bought it twice now. Makes a good loaf!
>

My all time favorite meatloaf is half beef, half lamb.. as well as
wonderful veggies and aromatic spices! The combination of beef and lamb
make for a VERY beefy flavor, actually.

* Exported from MasterCook *

Cardamom Spiced Meatloaf

Recipe By : Amy Finnerty in Southern Living, March 2004.
Serving Size : 8 Preparation Time :0:15
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 carrots, finely diced
1 large onion, finely diced
1 zucchini, finely diced
2 cloves garlic, crushed into a paste
2 teaspoons ground cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound ground chuck
1 pound ground lamb, or additional beef
2 eggs
1 cup fresh bread crumbs
1/2 cup Ketchup
1/3 cup plain yogurt
2 teaspoons salt
2 tablespoons ketchup for topping loaves

In 12 inch nonstick skillet, melt the butter over medium heat. Add the
carrots, onion and zucchini and cook, stirring occasionally, until the
vegetables are tender. About 15 minutes. Add the garlic and cook 1
minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
pepper and cook 30 seconds. Set aside to cool slightly.

Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
until well blended but not over mixed.

Shape into meatloaf in baking dish and spread the top with the remaining
2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
carving.

"JoeSpareBedroom" > wrote

> "Express! Signs & Banners" > wrote

>>I live in Jefferson City, MO and absolutely no one here has any idea what
>>meat loaf mix is and thought
>> I was crazy when I talked about. (this includes the two old-fashioned
>> butcher shops here in town) So it is not
>> out of the realm of possible that this person just didn't have a clue.

> Maybe there's a good reason for it. I've made meat loaf for many years,
> and the way I spice it, the type of meat becomes irrelevant.

It's not even just flavor, though I find that superior to just beef
(it's meatloaf and meatball mix, by the way), there's an improvement
in texture, as well.

I no longer see the meatloaf mix with the three separate mounds
of meat. Now, if I'm lucky, I can find the meatloaf/meatball mix
in one of those gas filled packages.

If ever there was a reason to get into grinding your own meat,
this would be it.

nancy

"Nancy Young" > wrote in message
. ..
>
> "JoeSpareBedroom" > wrote
>
>> "Express! Signs & Banners" > wrote
>
>>>I live in Jefferson City, MO and absolutely no one here has any idea what
>>>meat loaf mix is and thought
>>> I was crazy when I talked about. (this includes the two old-fashioned
>>> butcher shops here in town) So it is not
>>> out of the realm of possible that this person just didn't have a clue.
>
>> Maybe there's a good reason for it. I've made meat loaf for many years,
>> and the way I spice it, the type of meat becomes irrelevant.
>
> It's not even just flavor, though I find that superior to just beef
> (it's meatloaf and meatball mix, by the way), there's an improvement
> in texture, as well.
>
> I no longer see the meatloaf mix with the three separate mounds
> of meat. Now, if I'm lucky, I can find the meatloaf/meatball mix
> in one of those gas filled packages.
>
> If ever there was a reason to get into grinding your own meat,
> this would be it.
>
> nancy
>

You can always ask the meat department to grind some veal & pork, assuming
it's staffed by something other than flunkies.

In article >,
"JoeSpareBedroom" > wrote:

>
> You can always ask the meat department to grind some veal & pork, assuming
> it's staffed by something other than flunkies.

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????
--
Peace, Om

Remove _ to validate e-mails.

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

feverish wrote:
> merryb wrote:
>
>
> > At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
> > just like hamburger, and it consists of a blob of ground beef, a blob
> > of veal, and a blob of pork. I had never seen it before, and have
> > bought it twice now. Makes a good loaf!
>
> Not sure what a QFC is, but do you have to put the veal in? Or, does it just
> blend in with the other two meats?
>
> I was sorta under the impression that meat loaf was just ground beef with
> breadcrumbs mixed in, an egg and some salt..
>
> I'm in over my head!!!
>
> -feverish
No you're not- QFC is a grocery chain around here (Seattle). No, you
don't need the veal, and I typically would not buy it, but it's in the
package, so what the hell. And you are right about meatloaf- there are
as many different "recipes", but you got the basics, altho I would add
chopped onion and garlic, a little worstershire sauce, BBQ sauce,
mustard, etc. Do you have a good cookbook? Try "Joy of Cooking" - you
can learn a lot by just reading it. You are heading in the right
direction- you seem eager to learn, and sometimes that's half the
battle. Trial & error are part of the deal, too. Good luck!

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>>
>> You can always ask the meat department to grind some veal & pork,
>> assuming
>> it's staffed by something other than flunkies.
>
> For some reason, I'm not getting this...
>
> I can get separate packages of ground pork, veal, turkey, chicken and
> about 5 different grades of beef anywhere, any time...
>
> I can make my own meat mix with no real effort?????
> --
> Peace, Om

I know. But sometimes, I don't find ground veal or pork on display. I guess
it's not a big mover in some stores. In meatball land, on the other side of
Rochester, things are probably different. You can still go to supermarkets
and see ancient Italian grandmothers dressed all in black, wearing those nun
shoes.

In article >,
"JoeSpareBedroom" > wrote:

> > I can make my own meat mix with no real effort?????
>
> I know. But sometimes, I don't find ground veal or pork on display. I guess
> it's not a big mover in some stores. In meatball land, on the other side of
> Rochester, things are probably different. You can still go to supermarkets
> and see ancient Italian grandmothers dressed all in black, wearing those nun
> shoes.

Try the frozen section.
Sometimes there is frozen ground meat there that is not displayed in the
"fresh" area.

That is where I find ground poultry.
--
Peace, Om

Remove _ to validate e-mails.

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

"Andy" <q> wrote in message ...
> It's 1/3 ground beef, 1/3 ground pork and 1/3 ground veal.
>
> My market sells it packaged that way but not mixed (so you can inspect
> the quality of the grinds). OR you can buy them in separate packages and
> mix it yourself.
>
> Some folks leave out the veal to keep the cost down.
>
> Andy

Now (since I live in meatloaf mix deprived JC) I just mix a pound of ground
beef with a pound of mild pork sausage. DH loves it this way, I also do this
with my chili. As an aside I lurve Penzeys chili seasoning! I was in St
Louis last
Saturday and spent waaaay to much at Penzeys. I had always wanted to try the
chili mix so I picked it up. It is sooo different from the crappy stuff from
the super market. I usually season my chili without a mix, but this is
wonderful!

Lisa aka Pagemaster

OmManiPadmeOmelet said...

> Try the frozen section.
> Sometimes there is frozen ground meat there that is not displayed in the
> "fresh" area.
>
> That is where I find ground poultry.


If you use ground turkey to substitute for any of the mix grinds, I'd
recommend using the ground turkey (not specifically 'ground turkey
breast'). The ground turkey breast is dry and tasteless when cooked, imho.

Andy

"Express! Signs & Banners" > wrote in
message news:C4s0h.119661$aJ.1910@attbi_s21...
> I live in Jefferson City, MO and absolutely no one here has any idea what
> meat loaf mix is and thought
> I was crazy when I talked about. (this includes the two old-fashioned
> butcher shops here in town) So it is not
> out of the realm of possible that this person just didn't have a clue.
>
> Lisa aka Pagemaster

Meat loaf is like gravy, or bread. It comes in a variety of types and
flavors

whatever you want in it is what you put in it...

IME, basic stuff is -

A) some kind of ground protein as a base (beef, pork, ham, bacon, mixed
types, tofu for all I know)

B) sometimes an egg to "bind" it all together

C) baked-stuff crumbs (crackers, dried bread, dreid out cakes, biscuits,
etc) to hold in the grease

D) flavorings - mustard, jalapenos, etc. for"tang"; tomato, garlic, onions,
etc. for body in the flavoring; flavorings like worcestershire, olive,
cheese, herbs, spices, etc.;

e.g., mint and lemon in lamb-beef loaf; tomatoes, onions, olives jalapenos
in Spanish meat loaf; onion and black pepper in "standard" meat loaf; pork
and veal and cream and nutmeg in frikadeller loaf; etc., etc.


>
>

In article >, Andy <q> wrote:

> OmManiPadmeOmelet said...
>
> > Try the frozen section.
> > Sometimes there is frozen ground meat there that is not displayed in the
> > "fresh" area.
> >
> > That is where I find ground poultry.
>
>
> If you use ground turkey to substitute for any of the mix grinds, I'd
> recommend using the ground turkey (not specifically 'ground turkey
> breast'). The ground turkey breast is dry and tasteless when cooked, imho.
>
> Andy

Indeed!!!
Whole ground turkey.

Same same for ground chicken.
--
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 >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
> >
> > > You can always ask the meat department to grind some veal & pork, assuming
> > > it's staffed by something other than flunkies.
> >
> > For some reason, I'm not getting this...
> >
> > I can get separate packages of ground pork, veal, turkey, chicken and
> > about 5 different grades of beef anywhere, any time...
> >
> > I can make my own meat mix with no real effort?????
>
>
> It's pretty convenient to just grab a package with the three in
> it rather than having to buy packages of each and then split them
> into different batches.

I guess we all set our own levels of convenience... :-)

You could always just hit the frozen entree' area and get it pre-made
and pre-cooked, and just nuke it. It'd even be complete with sides.

I confess to buying pre-made potstickers and chinese dumplings that way
but minus the sides, and I still have to cook them as they are raw.
--
Peace, Om

Remove _ to validate e-mails.

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

Andy wrote:

> If you use ground turkey to substitute for any of the mix grinds, I'd
> recommend using the ground turkey (not specifically 'ground turkey
> breast'). The ground turkey breast is dry and tasteless when cooked, imho.
>
> Andy

But many people don't realize that just "ground turkey" also includes
some pretty fatty bits of turkey skin and such in the grind. Ground
turkey breast does not. It matters to some.
I find ground turkey to be tasteless or strange tasting no matter what..

Dave Smith wrote:
>
> It sure does. I used the pork veal and beef mix the other day for
> meat loaf and it was delicious. My wife said it was the best she
> had ever had. We ate it the next night re-heated and it was even
> better the second time. [snip]

But the real test of meatloaf is not as a leftover, it's how good a
sandwich it makes! James Beard wrote that sandwiches were the best
reason for making meatloaf in the first place, and I think I agree with
him.

This raises the issue of whether you like the sides/exterior of your
loaf to have soft texture or to be more dried and firm -- crusty. If
you like it soft, then cook the loaf in a metal or pyrex loaf pan and
let the fat bubble around it. If you like it crusty, shape the loaf
and put it on a sheet pan (with a rim to keep the fat from spilling
into the oven). -aem

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>> "JoeSpareBedroom" > wrote

>>> Maybe there's a good reason for it. I've made meat loaf for many years,
>>> and the way I spice it, the type of meat becomes irrelevant.

>> I no longer see the meatloaf mix with the three separate mounds
>> of meat. Now, if I'm lucky, I can find the meatloaf/meatball mix
>> in one of those gas filled packages.
>>
>> If ever there was a reason to get into grinding your own meat,
>> this would be it.

> You can always ask the meat department to grind some veal & pork, assuming
> it's staffed by something other than flunkies.

Yeah, I don't get the sense they are all that responsive, I should give
that a try some time.

nancy

aem said...

> But the real test of meatloaf is not as a leftover, it's how good a
> sandwich it makes! James Beard wrote that sandwiches were the best
> reason for making meatloaf in the first place, and I think I agree with
> him.


Yes, on Italian rolls. Split a roll, place slice of meatloaf on bottom
half, cover in marinara sauce and fresh shredded mozzarella, cover, wrap in
aluminum foil and put in a preheated 350 F. oven for 15 minutes. Enjoy.

(A variation of the Hearty Meatball Sandwich)

Andy

In article >,
Dave Smith > wrote:

> > I guess we all set our own levels of convenience... :-)
>
> I guess so. I only have meat loaf every few weeks. I can get a
> package with the three together or I can get a package of each,
> divide each of the three into three and make three separate
> batches.

Eating it that frequently, it might be worth it just to pre-mix a giant
batch and freeze it in a loaf pan? I've never tried that tho' so I'm not
sure how well that'd work.

>
> > You could always just hit the frozen entree' area and get it pre-made
> > and pre-cooked, and just nuke it. It'd even be complete with sides.
>
> That's true, but then I would be paying premium prices for the
> convenience of someone having prepared it for me as well, and I
> usually don't have a great appreciation for mass produced
> convenience food.

I rarely eat tv dinners. Too high in salt and the veggies seem to always
be over-cooked!

> >
> > I confess to buying pre-made potstickers and chinese dumplings that way
> > but minus the sides, and I still have to cook them as they are raw.
>
> That is a big, fiddly job. I have done it. We had a visitor from
> Taiwan who brought dinner one night. She brought the ingredients
> and we spent about an hour and a half making them. There was
> enough for dinner than night and about 5 more nights.

Heh! They do freeze well. Last time I made Crab rangoon, it turned out
so well I'm considering doing it again and freezing some on a cookie
sheet!
--
Peace, Om

Remove _ to validate e-mails.

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

merryb wrote:

> No you're not- QFC is a grocery chain around here (Seattle). No, you
> don't need the veal, and I typically would not buy it, but it's in the
> package, so what the hell. And you are right about meatloaf- there are
> as many different "recipes", but you got the basics, altho I would add
> chopped onion and garlic, a little worstershire sauce, BBQ sauce,
> mustard, etc. Do you have a good cookbook? Try "Joy of Cooking" - you
> can learn a lot by just reading it. You are heading in the right
> direction- you seem eager to learn, and sometimes that's half the
> battle. Trial & error are part of the deal, too. Good luck!

I honestly *am* very eager to learn, and this group has been such a great
find for me. Once again, I thank you all for the help with these newbie
questions and problems.

You had me scared for a second there.. I thought QFC was something I'd be
needing and wouldn't be able to find.

-feverish

Goomba38 said...

> Andy wrote:
>
>> If you use ground turkey to substitute for any of the mix grinds, I'd
>> recommend using the ground turkey (not specifically 'ground turkey
>> breast'). The ground turkey breast is dry and tasteless when cooked,
>> imho.
>>
>> Andy
>
> But many people don't realize that just "ground turkey" also includes
> some pretty fatty bits of turkey skin and such in the grind. Ground
> turkey breast does not. It matters to some.
> I find ground turkey to be tasteless or strange tasting no matter
> what..


Goomba38,

Whole ground turkey burgers were juicy and flavorful to me.

The last time I made the mistake and bought ground turkey breast, it
actually tasted like they had ground the breast meat, cartilage and bone.
It definitely had a hard gritty chew to it. ICK. And there wasn't a drop
of fat in the pan after cooking, rather just charred bits.

Imho,

Andy

In article >, Andy <q> wrote:

> Goomba38 said...
>
> > Andy wrote:
> >
> >> If you use ground turkey to substitute for any of the mix grinds, I'd
> >> recommend using the ground turkey (not specifically 'ground turkey
> >> breast'). The ground turkey breast is dry and tasteless when cooked,
> >> imho.
> >>
> >> Andy
> >
> > But many people don't realize that just "ground turkey" also includes
> > some pretty fatty bits of turkey skin and such in the grind. Ground
> > turkey breast does not. It matters to some.
> > I find ground turkey to be tasteless or strange tasting no matter
> > what..
>
>
> Goomba38,
>
> Whole ground turkey burgers were juicy and flavorful to me.
>
> The last time I made the mistake and bought ground turkey breast, it
> actually tasted like they had ground the breast meat, cartilage and bone.
> It definitely had a hard gritty chew to it. ICK. And there wasn't a drop
> of fat in the pan after cooking, rather just charred bits.
>
> Imho,
>
> Andy

Goomba is allergic to fat......

and thinks that everyone else should be too.
--
Peace, Om

Remove _ to validate e-mails.

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

OmManiPadmeOmelet wrote:

>
> Goomba is allergic to fat......
>
> and thinks that everyone else should be too.

And what have I ever said that would make you imagine that?
Fat in meat is where much of the flavor is. Some people, who think
they're eating low fat turkey are in fact eating a LOT of fatty turkey
skin that was ground up. That could be a problem for some. It would be a
shame for some to continue in ignorance when they don't have to.

On Fri, 27 Oct 2006 15:57:55 -0400, Goomba38 >
wrote:

>But many people don't realize that just "ground turkey" also includes
>some pretty fatty bits of turkey skin and such in the grind. Ground
>turkey breast does not. It matters to some.
>I find ground turkey to be tasteless or strange tasting no matter what..

Agreed on all points. That stuff is just plain gross.

Goomba38 said...

> OmManiPadmeOmelet wrote:
>
>>
>> Goomba is allergic to fat......
>>
>> and thinks that everyone else should be too.
>
> And what have I ever said that would make you imagine that?
> Fat in meat is where much of the flavor is. Some people, who think
> they're eating low fat turkey are in fact eating a LOT of fatty turkey
> skin that was ground up. That could be a problem for some. It would be
a
> shame for some to continue in ignorance when they don't have to.


Goomba38,

But still, when you look at ground meats you see those percentages. 70%,
80% lean, etc.

They don't get those figures by eyeing the meat. They butcher lean and
weigh it and then weigh out the corresponding weight of fat and grind it
together.

It's not a matter of where the fat comes from, it's just always there in
some measured percent.

Andy

Andy wrote:

> But still, when you look at ground meats you see those percentages. 70%,
> 80% lean, etc.
>
> They don't get those figures by eyeing the meat. They butcher lean and
> weigh it and then weigh out the corresponding weight of fat and grind it
> together.
>
> It's not a matter of where the fat comes from, it's just always there in
> some measured percent.
>
> Andy

Now that you mention it-I know EXACTLY how they get those figures! (or
previously did) as my father helped design and engineer the apparatus
for the USDA to use in determining the fat content. It was an
interesting year of stories as he went around the country doing research
and analysis on meat, butchering practices,etc.

Goomba38 said...

> Andy wrote:
>
>> But still, when you look at ground meats you see those percentages.
>> 70%, 80% lean, etc.
>>
>> They don't get those figures by eyeing the meat. They butcher lean
>> and weigh it and then weigh out the corresponding weight of fat and
>> grind it together.
>>
>> It's not a matter of where the fat comes from, it's just always there
>> in some measured percent.
>>
>> Andy
>
> Now that you mention it-I know EXACTLY how they get those figures! (or
> previously did) as my father helped design and engineer the apparatus
> for the USDA to use in determining the fat content. It was an
> interesting year of stories as he went around the country doing
> research and analysis on meat, butchering practices,etc.


My friend used to work for a large industrial scale company and he'd go
to calibrate his scales for the customers once a month (in rotation) and
they (Jack-In-The-Box, for example) kept separate stores of lean and fat
and grind them by percentages to make their hamburgers.

How'd your dad do it.

I await with baited breath.

Andy

OmManiPadmeOmelet wrote:
> In article >,
> "JoeSpareBedroom" > wrote:
>
>>
>> You can always ask the meat department to grind some veal & pork,
>> assuming it's staffed by something other than flunkies.
>
Depends on the grocery store (if you don't have a "real" butcher shop
around). When Albertson's bought out a popular local grocery store in 1999
one of the butchers explained to me they weren't allowed to grind their own
anymore. (I was specifically looking for ground pork.) He groused he'd
been a butcher for over 20 years and knows to clean the grinder between each
type of meat, but his new employers had a policy not to do it. He was so
fed up with the notion he ground some for me anyway and just labelled it
"meat" (Albertson's sold out after about a year; Schnuck's moved in.
I'm not sure what their policy is for the butchers grinding their own but I
think they are allowed to.)

> For some reason, I'm not getting this...
>
> I can get separate packages of ground pork, veal, turkey, chicken and
> about 5 different grades of beef anywhere, any time...
>
> I can make my own meat mix with no real effort?????

Kat, you're lucky. I very rarely see ground veal and I don't think I've
ever seen ground chicken. And if the store doesn't have pre-packaged
cryovac'd ground pork you're pretty much SOL on that, too.

Jill

"Andy" <q> wrote

> I await with baited breath.

Ewwwww.

nancy

"jmcquown" > wrote

> Kat, you're lucky. I very rarely see ground veal and I don't think I've
> ever seen ground chicken. And if the store doesn't have pre-packaged
> cryovac'd ground pork you're pretty much SOL on that, too.

It's not always easy to get all three, sometimes I have to hit two
stores just to get two. However, the problem is then that I have
enough ground meat to make three meatloaves. Really, I just
want one. So it's nice to get the mixed meats packaged together
in 1.whatever pound size.

nancy

Nancy Young said...

>
> "Andy" <q> wrote
>
>> I await with baited breath.
>
> Ewwwww.
>
> nancy


YOU, nancy, can call me flounder! (grin)

In article >, Andy <q> wrote:

> Goomba38 said...
>
> > OmManiPadmeOmelet wrote:
> >
> >>
> >> Goomba is allergic to fat......
> >>
> >> and thinks that everyone else should be too.
> >
> > And what have I ever said that would make you imagine that?
> > Fat in meat is where much of the flavor is. Some people, who think
> > they're eating low fat turkey are in fact eating a LOT of fatty turkey
> > skin that was ground up. That could be a problem for some. It would be
> a
> > shame for some to continue in ignorance when they don't have to.
>
>
> Goomba38,
>
> But still, when you look at ground meats you see those percentages. 70%,
> 80% lean, etc.
>
> They don't get those figures by eyeing the meat. They butcher lean and
> weigh it and then weigh out the corresponding weight of fat and grind it
> together.
>
> It's not a matter of where the fat comes from, it's just always there in
> some measured percent.
>
> Andy

Exactly... I have Goomba killfiled. I can't stand people that are
always, constantly negative and critical.

I have yet to see any advice from her that is not picking on another
poster.

I'd call her a bitch but that would be a compliment. ;-)

Most common ground turkey I see at the store is 80/20.
The ground breast is so dry, you may as well eat sawdust!

But, to each their own.......
--
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 >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> >>
> >> You can always ask the meat department to grind some veal & pork,
> >> assuming it's staffed by something other than flunkies.
> >
> Depends on the grocery store (if you don't have a "real" butcher shop
> around). When Albertson's bought out a popular local grocery store in 1999
> one of the butchers explained to me they weren't allowed to grind their own
> anymore. (I was specifically looking for ground pork.) He groused he'd
> been a butcher for over 20 years and knows to clean the grinder between each
> type of meat, but his new employers had a policy not to do it. He was so
> fed up with the notion he ground some for me anyway and just labelled it
> "meat" (Albertson's sold out after about a year; Schnuck's moved in.
> I'm not sure what their policy is for the butchers grinding their own but I
> think they are allowed to.)
>
> > For some reason, I'm not getting this...
> >
> > I can get separate packages of ground pork, veal, turkey, chicken and
> > about 5 different grades of beef anywhere, any time...
> >
> > I can make my own meat mix with no real effort?????
>
> Kat, you're lucky. I very rarely see ground veal and I don't think I've
> ever seen ground chicken. And if the store doesn't have pre-packaged
> cryovac'd ground pork you're pretty much SOL on that, too.
>
> Jill

It's most frequently in the frozen section. :-)

For ground veal tho', I'll admit I do have to hit Central Market... but
I have a moral objection to veal.

I use ground turkey instead.

I like to mix ground round, turkey and ground pork (80/20) to make
meatballs or meatloaf.
--
Peace, Om

Remove _ to validate e-mails.

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

merryb wrote:
>
> Express! Signs & Banners wrote:
> > I live in Jefferson City, MO and absolutely no one here has any idea what
> > meat loaf mix is and thought
> > I was crazy when I talked about. (this includes the two old-fashioned
> > butcher shops here in town) So it is not
> > out of the realm of possible that this person just didn't have a clue.
> >
> > Lisa aka Pagemaster
> At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
> just like hamburger, and it consists of a blob of ground beef, a blob
> of veal, and a blob of pork. I had never seen it before, and have
> bought it twice now. Makes a good loaf!


It sure does. I used the pork veal and beef mix the other day for
meat loaf and it was delicious. My wife said it was the best she
had ever had. We ate it the next night re-heated and it was even
better the second time.

I soaked some bread crumbs in milk, added an egg, spoonful of
horseradish, a big blob of ketchup, dash of Worsterchire sauce,
salt and pepper and a small onion very finely chopped.

OmManiPadmeOmelet wrote:
>
> > You can always ask the meat department to grind some veal & pork, assuming
> > it's staffed by something other than flunkies.
>
> For some reason, I'm not getting this...
>
> I can get separate packages of ground pork, veal, turkey, chicken and
> about 5 different grades of beef anywhere, any time...
>
> I can make my own meat mix with no real effort?????


It's pretty convenient to just grab a package with the three in
it rather than having to buy packages of each and then split them
into different batches.

OmManiPadmeOmelet said...

> Exactly... I have Goomba killfiled. I can't stand people that are
> always, constantly negative and critical.
>
> I have yet to see any advice from her that is not picking on another
> poster.
>
> I'd call her a bitch but that would be a compliment. ;-)
>
> Most common ground turkey I see at the store is 80/20.
> The ground breast is so dry, you may as well eat sawdust!
>
> But, to each their own.......
> --
> Peace, Om


Om,

I'm not here to fight with folks over differences of opinions or take
sides.

I like being nice to folks and respect them for being nice in return.

That's just me. No offense.

Andy