After enough nasty, tasteless, Safeway inspired hamburgers with little
or no fat, I want to try this Kobe hamburger that I have been hearing
so much about. Is there anyone who knows where I can get Kobe
hamburger in the PDX area?

Ron

Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
:

> After enough nasty, tasteless, Safeway inspired hamburgers with little
> or no fat, I want to try this Kobe hamburger that I have been hearing
> so much about. Is there anyone who knows where I can get Kobe
> hamburger in the PDX area?
>
> Ron
>


Here's a discussion on just that subject.....


http://chowhound.chow.com/topics/11951


BTW, what's PDX??


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Oct 14, 7:39�pm, PeterL > wrote:

> BTW, what's PDX??

PDX is the airport code for Portland, OR.

KevinS > wrote in news:cdea13f8-ee9c-4a89-b655-2254d9106ee7
@j9g2000prh.googlegroups.com:

> On Oct 14, 7:39�pm, PeterL > wrote:
>
>> BTW, what's PDX??
>
> PDX is the airport code for Portland, OR.



Thanks.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

PeterL wrote:
> Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
> :
>
> > After enough nasty, tasteless, Safeway inspired hamburgers with little
> > or no fat, I want to try this Kobe hamburger that I have been hearing
> > so much about. Is there anyone who knows where I can get Kobe
> > hamburger in the PDX area?
> >
> > Ron
> >
>
>
> Here's a discussion on just that subject.....
>
>
> http://chowhound.chow.com/topics/11951
>
>
> BTW, what's PDX??

I learned a small trick in a cooking class (or was it from watching
America's Test Kitchen?) that makes even a medicore steak turn out
great: cook the steak in a skillet with oil-- I prefer peanut oil but
corn oil works okay too-- and butter for a few minutes, then finish
cooking the steak in the oven until done; no salt or any seasoning to
make it tough until it's done. I like well done but my family likes
them medium well done. Steaks cooked that way turn out as tender as
can be despite the brand or the source. Ribeye steaks with a lot of
fat are best, though.

Now I hope to get that "ultimate hamburger." :-)

Ron

Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba-
:

>
>
> PeterL wrote:
>> Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
>> :
>>
>> > After enough nasty, tasteless, Safeway inspired hamburgers with
little
>> > or no fat, I want to try this Kobe hamburger that I have been hearing
>> > so much about. Is there anyone who knows where I can get Kobe
>> > hamburger in the PDX area?
>> >
>> > Ron
>> >
>>
>>
>> Here's a discussion on just that subject.....
>>
>>
>> http://chowhound.chow.com/topics/11951
>>
>>
>> BTW, what's PDX??
>
> I learned a small trick in a cooking class (or was it from watching
> America's Test Kitchen?) that makes even a medicore steak turn out
> great: cook the steak in a skillet with oil-- I prefer peanut oil but
> corn oil works okay too-- and butter for a few minutes, then finish
> cooking the steak in the oven until done;


I do this with most of our steaks, so long as they are more than 1/2"
thick.

Anything from 1/2" or smaller just gets seared in the pan and then rested.


> no salt or any seasoning to
> make it tough until it's done. I like well done but my family likes
> them medium well done.


All our steaks are meduim rare.

At our most recent BBQ, one friend specifically ordered her steak
'cremated' (the damn heathen!!), and the rest said "anyway they come".

Several people there had medium rare steaks for the first time, and have
since told me that they are going to continue cooking their meat med-rare
in the future!!

Which just goes to show, you *can* teach old dogs new tricks ;-)


> Steaks cooked that way turn out as tender as
> can be despite the brand or the source. Ribeye steaks with a lot of
> fat are best, though.
>
> Now I hope to get that "ultimate hamburger." :-)


I make burger patties that are about 1 & 1/2" thick, and always like them
med-rare too.

Always nice to have a bit of pink in the burger :-)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

PeterL wrote:
> Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba-
> :
>
> >
> >
> > PeterL wrote:
> >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
> >> :
> >>
> >> > After enough nasty, tasteless, Safeway inspired hamburgers with
> little
> >> > or no fat, I want to try this Kobe hamburger that I have been hearing
> >> > so much about. Is there anyone who knows where I can get Kobe
> >> > hamburger in the PDX area?
> >> >
> >> > Ron
> >> >
> >>
> >>
> >> Here's a discussion on just that subject.....
> >>
> >>
> >> http://chowhound.chow.com/topics/11951
> >>
> >>
> >> BTW, what's PDX??
> >
> > I learned a small trick in a cooking class (or was it from watching
> > America's Test Kitchen?) that makes even a medicore steak turn out
> > great: cook the steak in a skillet with oil-- I prefer peanut oil but
> > corn oil works okay too-- and butter for a few minutes, then finish
> > cooking the steak in the oven until done;
>
>
> I do this with most of our steaks, so long as they are more than 1/2"
> thick.
>
> Anything from 1/2" or smaller just gets seared in the pan and then rested.

I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds
in weight. I think steaks that are very thick usually have very little
flavor to begin with, then they shrink down to something totally
tasteless no matter how you cook it. I also avoid very thin steaks,
but only because there's too little of them left after they're cooked.
Oy... :-)

Ron

On Nov 16, 9:56*pm, Ron > wrote:
> PeterL wrote:
> > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba-
> > :
>
> > > PeterL wrote:
> > >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
> > >> :
>
> > >> > After enough nasty, tasteless, Safeway inspired hamburgers with
> > little
> > >> > or no fat, I want to try this Kobe hamburger that I have been hearing
> > >> > so much about. Is there anyone who knows where I can get Kobe
> > >> > hamburger in the PDX *area?
>
> > >> > Ron
>
> > >> Here's a discussion on just that subject.....
>
> > >>http://chowhound.chow.com/topics/11951
>
> > >> BTW, what's PDX??
>
> > > I learned a small trick in a cooking class (or was it from watching
> > > America's Test Kitchen?) that makes even a medicore steak turn out
> > > great: cook the steak in a skillet with oil-- I prefer peanut oil but
> > > corn oil works okay too-- and butter for a few minutes, then finish
> > > cooking the steak in the oven until done;
>
> > I do this with most of our steaks, so long as they are more than 1/2"
> > thick.
>
> > Anything from 1/2" or smaller just gets seared in the pan and then rested.
>
> I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds
> in weight. I think steaks that are very thick usually have very little
> flavor to begin with, then they shrink down to something totally
> tasteless no matter how you cook it. I also avoid very thin steaks,
> but only because there's too little of them left after they're cooked.
> Oy... *:-)
>
> Ron- Hide quoted text -
>
> - Show quoted text -

Chicken fried steak likes thin steak - usually what we call "minute
steak." Who can eat a steak that weighs more than a pound? The size
has nothing to do with flavor, it's all about the cut and quality of
the beef.

N.

On Oct 14, 7:22�pm, Ron > wrote:
> Is there anyone who knows where I can get Kobe hamburger in the
> PDX �area?

Not sure, but the obvious suspects would be Phil's Uptown Meat Market
(near 23rd and West Burnside), Laurelhurst Market (about 31st and E.
Burnside and the meal vendor in City Market (about NW 21st and
Kearney).

You could also ask on PortlandFood.org, but I think you have to
register to post.

On Oct 14, 7:52�pm, KevinS > wrote:
> On Oct 14, 7:22 pm, Ron > wrote:
>
> > Is there anyone who knows where I can get Kobe hamburger in the
> > PDX area?
>
> Not sure, but the obvious suspects would be Phil's Uptown Meat Market
> (near 23rd �and West Burnside), Laurelhurst Market (about 31st and E.
> Burnside and the meal vendor in City Market (about NW 21st and
> Kearney).
>
> You could also ask on PortlandFood.org, but I think you have to
> register to post.

Correcting myself:

"and the meal vendor in City Market" should be "and the meat vendor in
City Market." That vendor is called Chop.

KevinS wrote:
> On Oct 14, 7:52?pm, KevinS > wrote:
> > On Oct 14, 7:22 pm, Ron > wrote:
> >
> > > Is there anyone who knows where I can get Kobe hamburger in the
> > > PDX area?
> >
> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market
> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E.
> > Burnside and the meal vendor in City Market (about NW 21st and
> > Kearney).
> >
> > You could also ask on PortlandFood.org, but I think you have to
> > register to post.
>
> Correcting myself:
>
> "and the meal vendor in City Market" should be "and the meat vendor in
> City Market." That vendor is called Chop.


Thanks guys.

Ron

On Oct 15, 10:45�pm, Ron > wrote:

> Thanks guys.

Another option which just occurred to me is Nicky USA which I
think is located in close-in southeast.

On Thu, 15 Oct 2009 22:45:46 -0700 (PDT), Ron >
wrote:

>
>KevinS wrote:
>> On Oct 14, 7:52?pm, KevinS > wrote:
>> > On Oct 14, 7:22 pm, Ron > wrote:
>> >
>> > > Is there anyone who knows where I can get Kobe hamburger in the
>> > > PDX area?
>> >
>> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market
>> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E.
>> > Burnside and the meal vendor in City Market (about NW 21st and
>> > Kearney).
>> >
>> > You could also ask on PortlandFood.org, but I think you have to
>> > register to post.
>>
>> Correcting myself:
>>
>> "and the meal vendor in City Market" should be "and the meat vendor in
>> City Market." That vendor is called Chop.
>
>
>Thanks guys.
>
>Ron

Hmm, suckered in by a troll (or just plain ol' imbeciles), what's the
point to grinding meat that expensive primarily for its
marbling/texture... may as well grind up a slab of bacon rather than
slicing.

brooklyn1 wrote:
> On Thu, 15 Oct 2009 22:45:46 -0700 (PDT), Ron >
> wrote:
>
> >
> >KevinS wrote:
> >> On Oct 14, 7:52?pm, KevinS > wrote:
> >> > On Oct 14, 7:22 pm, Ron > wrote:
> >> >
> >> > > Is there anyone who knows where I can get Kobe hamburger in the
> >> > > PDX area?
> >> >
> >> > Not sure, but the obvious suspects would be Phil's Uptown Meat Market
> >> > (near 23rd ?and West Burnside), Laurelhurst Market (about 31st and E.
> >> > Burnside and the meal vendor in City Market (about NW 21st and
> >> > Kearney).
> >> >
> >> > You could also ask on PortlandFood.org, but I think you have to
> >> > register to post.
> >>
> >> Correcting myself:
> >>
> >> "and the meal vendor in City Market" should be "and the meat vendor in
> >> City Market." That vendor is called Chop.
> >
> >
> >Thanks guys.
> >
> >Ron
>
> Hmm, suckered in by a troll (or just plain ol' imbeciles), what's the
> point to grinding meat that expensive primarily for its
> marbling/texture... may as well grind up a slab of bacon rather than
> slicing.

It's hard finding a good hamburger.

Ron

On Oct 16, 7:34�am, brooklyn1 > wrote:

> Hmm, suckered in by a troll (or just plain ol' imbeciles)...

Wrong. I simply answered the question the OP asked. I mostly grind
my own these days, but I'm not keen on lecturing others about their
preferences.