Keep in mind that I am older than dirt and live too far away from 911 to get
help if I get hurt, what's a best tool for grinding meat? I've been reading
the "for $1 a day" thread and it crosses my dim little mind that I could
achieve a better quality of 'ground' and better price if I did the grinding
myself.
Do you use the food processor? ( I don't have one but would consider
it.) An attachment to the KitchenAid? Is there a way to grind that
disassembles by dippy old great grannies and can be put in the dishwasher?
Sounds like a worthwhile journey. I look forward to your experience. Polly

Polly Esther wrote:
> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that
> I could achieve a better quality of 'ground' and better price if I did
> the grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the
> dishwasher? Sounds like a worthwhile journey. I look forward to your
> experience. Polly


I use a #12 electric grinder I bought from NorthernTool.com about 5
years ago; I think it was on sale for $70, marked down from $100. I
wouldn't buy anything smaller than a #8 electric or a #10 (or 12) hand
crank.

I used to use a #10 Chop Rite that clamps to a tabletop. This electric
model uses the same size plates and is much faster. I can grind an
entire brisket in just a couple of minutes.

There's nothing inherently wrong with hand crank grinders, but good luck
finding a decent one anymore.

-Bob

"Polly Esther" > wrote in message
...
> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that I
> could achieve a better quality of 'ground' and better price if I did the
> grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. I look forward to your experience.
> Polly

If you already have a Kitchen Aid mixer, the grinder does a decent job. Most
times we do 5 to 10 pounds for sausage and it gets the job done. There are
some stand alones that work better, but then you have to deal with another
appliance and the space it needs.

Space is not a problem. The very unusual couple who built our home had 'his
and hers' kitchens and a big pantry for storage. We 'think' he was a
tenacious fisherman who cleaned and fried fish and she didn't want his
passion in her cooking area. Whatever. Surely is wonderful to have two
kitchens.
I'm just wanting something that I can operate that won't be dangerous and
that I can put the parts in the dishwasher. Polly


"Ed Pawlowski" <> wrote

> "Polly Esther" > wrote ...
>> Keep in mind that I am older than dirt and live too far away from 911 to
>> get help if I get hurt, what's a best tool for grinding meat? I've been
>> reading the "for $1 a day" thread and it crosses my dim little mind that
>> I could achieve a better quality of 'ground' and better price if I did
>> the grinding myself.
>> Do you use the food processor? ( I don't have one but would consider
>> it.) An attachment to the KitchenAid? Is there a way to grind that
>> disassembles by dippy old great grannies and can be put in the
>> dishwasher? Sounds like a worthwhile journey. I look forward to your
>> experience. Polly
>
> If you already have a Kitchen Aid mixer, the grinder does a decent job.
> Most times we do 5 to 10 pounds for sausage and it gets the job done.
> There are some stand alones that work better, but then you have to deal
> with another appliance and the space it needs.

"Andy" > wrote in message ...
> Polly,
>
> Be forewarned, it tends to be a very laborious/tiresome process.
>
> For example, I wouldn't grind one pound of rib eye to make four burgers.
> Parts being parts, cleanup is an obvious PITA.
>
> And keep in mind, electric grinders do require manual labor.
>
> I have the KA grinder attachment and can honestly say it got old really
> fast.
>
> Think about letting your butcher or supermarket meat dept. grind what you
> need. They'll do it in an instant. Shop and pick it up later, before
> checkout.
>
> Best,
>
> Andy
>
>
I agree with Andy. We've got all the Kitchenaid mixer and grinder gear, and
never use it. I think, because it creates a mess you don't want to deal
unless you absolutely have to. You tend not to.

Kent

> Think about letting your butcher or supermarket meat dept. grind what you
> need. They'll do it in an instant. Shop and pick it up later, before
> checkout.

I agree that a butcher or meat department will grind it for you
quickly, and they won't charge for it.

I have a KA with meat grinder attachment and it is a pain to grind
meat. For one thing you have to trim away the stringy silvery stuff
because it will clog up the round piece with the little holes that the
meat passes thru. The entire meat grinder attachment comes apart
easily and is dishwasher safe. for easy cleaning.

"Polly Esther" > wrote in message
...
> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that I
> could achieve a better quality of 'ground' and better price if I did the
> grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. I look forward to your experience.
> Polly

My mom uses an old fashioned metal grinder that attaches to the pull out
cutting board. Hard as hell to crank and makes a huge mess. She puts her
roaster on the floor under it to catch drips. She got it at a yard sale I
think. Used at any rate. But it works!

"Polly Esther" > ha scritto nel messaggio

> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that I
> could achieve a better quality of 'ground' and better price if I did the
> grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. I look forward to your experience.
> Polly

If you are older than dirt you may not be able to grind in a hand grinder,
such as the Gem. That works, is cheap and goes in the DW.

"Giusi" > wrote:
> "Polly Esther" > ha scritto nel messaggio
>
>> Keep in mind that I am older than dirt and live too far away from 911 to
>> get help if I get hurt, what's a best tool for grinding meat? I've been
>> reading the "for $1 a day" thread and it crosses my dim little mind that I
>> could achieve a better quality of 'ground' and better price if I did the
>> grinding myself.
>> Do you use the food processor? ( I don't have one but would consider
>> it.) An attachment to the KitchenAid? Is there a way to grind that
>> disassembles by dippy old great grannies and can be put in the dishwasher?
>> Sounds like a worthwhile journey. I look forward to your experience.
>> Polly
>
> If you are older than dirt you may not be able to grind in a hand grinder,
> such as the Gem. That works, is cheap and goes in the DW.

I use the food processor. I use it for making sandwich spreads with
leftover ham or chicken.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Sqwertz > wrote:

>On Sat, 9 Jul 2011 23:03:37 -0500, Polly Esther wrote:
>
>> Keep in mind that I am older than dirt and live too far away from 911 to get
>> help if I get hurt, what's a best tool for grinding meat?
>
>The exact opposite of what Sheldon recommends.
>
>If you have a Kitchenaid then the best and cheapest answer is the KA
>attachment for light grinding (less than 10 pounds at a time). It is
>really easy to clean even by hand. But everything can be put into the
>dishwaher, too.

*almost* everything. The knife and grinder plates are suppose to be
hand washed. [I don't think anything but aesthetics will be
harmed by a trip through the dishwasher, though.]

I'll 'fourth' or fifth the recommendation on the KA for light work.
I've had mine a year or so & used it 4-5 times.

>And since Sheldon hates it even though he's never used it, you *know*
>it *has* to be good. Nobody here who's used one has ever said
>anything bad about it except maybe the smallish hopper which is a very
>minor issue IMO. I don't even use the hoper really. I just feed it
>from cutting board to the chute.

Yep to all the above.

Jim

"Sqwertz" > wrote in message
...
> On Sun, 10 Jul 2011 00:15:58 -0500, Polly Esther wrote:
>
>> Space is not a problem. The very unusual couple who built our home had
>> 'his
>> and hers' kitchens and a big pantry for storage.
>
> Now *that's* funny. I'm thinking the husband was adamant about that
> feature rather than the wife.
>
> Which one was better? Was one for baking and the other for everything
> else?
>
> -sw

The kitchens are nearly identical and side-by-side. We suspect it was just
a peaceful solution to having two probably very opinionated cooks in the
family. Polly

"Andy" > wrote
>
> For example, I wouldn't grind one pound of rib eye to make four burgers.
> .

Nor would I. Three burgers is about right.

Polly Esther wrote in rec.food.cooking:

> Keep in mind that I am older than dirt and live too far away from 911
> to get help if I get hurt, what's a best tool for grinding meat?
> I've been reading the "for $1 a day" thread and it crosses my dim
> little mind that I could achieve a better quality of 'ground' and
> better price if I did the grinding myself. Do you use the food
> processor? ( I don't have one but would consider it.) An attachment
> to the KitchenAid? Is there a way to grind that disassembles by
> dippy old great grannies and can be put in the dishwasher? Sounds
> like a worthwhile journey. I look forward to your experience. Polly

Polly, I have a Tasin grinder. It's one of the few non-commercial
level ones that can handle 'RMB' (Raw Meaty Bones) like chicken backs,
thighs and necks for dog feeding. Does a nice job on making pork
sausage or ground beef as well!

The Tasin is not dishwasher safe but it doesn't have many parts so you
can hand wash it quickly then dry and oil and reassemble for next use.

The kitchenaide attachments work well also but won't handle bones to
the level I need.

--

zxcvbob wrote in rec.food.cooking:

> Polly Esther wrote:
> > Keep in mind that I am older than dirt and live too far away from
> > 911 to get help if I get hurt, what's a best tool for grinding
> > meat? I've been reading the "for $1 a day" thread and it crosses
> > my dim little mind that I could achieve a better quality of
> > 'ground' and better price if I did the grinding myself. Do you
> > use the food processor? ( I don't have one but would consider
> > it.) An attachment to the KitchenAid? Is there a way to grind
> > that disassembles by dippy old great grannies and can be put in
> > the dishwasher? Sounds like a worthwhile journey. I look forward
> > to your experience. Polly
>
>
> I use a #12 electric grinder I bought from NorthernTool.com about 5
> years ago; I think it was on sale for $70, marked down from $100. I
> wouldn't buy anything smaller than a #8 electric or a #10 (or 12)
> hand crank.
>
> I used to use a #10 Chop Rite that clamps to a tabletop. This
> electric model uses the same size plates and is much faster. I can
> grind an entire brisket in just a couple of minutes.
>
> There's nothing inherently wrong with hand crank grinders, but good
> luck finding a decent one anymore.

I have a small hand grinder as well. It works but as we got older, it
was harder to handle and it doesnt do bones. For smaller amounts
though, it's suitable, say 1-2 lbs of meat chopped roughly to 2 inch
square bits. It is dishwasher safe. If memory serves, 25$ around 2002?


--

On Sun, 10 Jul 2011 00:17:37 -0500, Andy > wrote:

>Polly,
>
>Be forewarned, it tends to be a very laborious/tiresome process.
>
>For example, I wouldn't grind one pound of rib eye to make four burgers.
>Parts being parts, cleanup is an obvious PITA.
>
>And keep in mind, electric grinders do require manual labor.
>
>I have the KA grinder attachment and can honestly say it got old really
>fast.
>
>Think about letting your butcher or supermarket meat dept. grind what you
>need. They'll do it in an instant. Shop and pick it up later, before
>checkout.
>
>Best,
>
>Andy

If you only want a pound of ground burger and you already have a food
processor, that would be the way to go. I have the Kitchenaid
attachment and a food processor and I wouldn't go through all the
rigmarole to set up the Kitchenaid. I have used the food processor to
do 60 pounds of ground (yes, Sheldon, I know it isn't really ground)
chuck and it only took maybe 3 hours. I had three hunks of chuck and
did one each day. I was satisfied with the end result. That includes
prepping the meat for processing.
Janet US

On 2011-07-10, cshenk > wrote:

> Polly, I have a Tasin grinder. It's one of the few non-commercial
> level ones that can handle 'RMB' (Raw Meaty Bones) like chicken backs,
> thighs and necks for dog feeding. Does a nice job on making pork
> sausage or ground beef as well!

Damn you! Damn you to Hell!!

Jes when I think I'm getting ahead, you gotta show me a new kitchen
thingie I really want ....and it's on sale!!

http://www.onestopjerkyshop.com/tasi...nder-p-47.html

I'll get you for this!

nb

On Sat, 9 Jul 2011 23:03:37 -0500, "Polly Esther"
> wrote:

>Keep in mind that I am older than dirt and live too far away from 911 to get
>help if I get hurt, what's a best tool for grinding meat? I've been reading
>the "for $1 a day" thread and it crosses my dim little mind that I could
>achieve a better quality of 'ground' and better price if I did the grinding
>myself.

You rang?

> Do you use the food processor? ( I don't have one but would consider
>it.) An attachment to the KitchenAid?

Forget food processors and those toys r us KA attachments are
worthless, they turn good meat into garbage.

>Is there a way to grind that
>disassembles by dippy old great grannies and can be put in the dishwasher?
>Sounds like a worthwhile journey. I look forward to your experience. Polly

Meat grinders can't go into a dishwasher, but they hand wash easily in
under two minutes. Go to cabellas.com, they have several but for home
use I like this one: http://tinyurl.com/3flbhgu

Andy wrote in rec.food.cooking:

> Polly,
>
> Be forewarned, it tends to be a very laborious/tiresome process.
>
> For example, I wouldn't grind one pound of rib eye to make four
> burgers. Parts being parts, cleanup is an obvious PITA.
>
> And keep in mind, electric grinders do require manual labor.
>
> I have the KA grinder attachment and can honestly say it got old
> really fast.
>
> Think about letting your butcher or supermarket meat dept. grind what
> you need. They'll do it in an instant. Shop and pick it up later,
> before checkout.

Andy, I disagree inless you mean specifically the kitchenaide version
attachment which I know little about other than it exists.

Setup for the Tasin is as simple as pulling it onto the counter. It
does 20 lbs RMB in 10 minutes and in the case of chicken necks, no prep
work such as cutting to size is needed. Cleanup and oiling takes about
5 minutes.

A bone in pork butt takes us about the same time but that's with Don
cutting the meat down as I feed it in the hopper and mix in the spices
we like.

Like anything, it probably took longer the first few times because we
were not familiar with the device nor with the optimal size of meat
cuts. Pork butt for example we make in longish thin strips to feed
down the hopper with a bit of fat cap.

Really easy is grinding round 'steak' for ground beef. We swish that
in a very mild bleach solution, let rest 30 seconds then wash off (I
know it sounds funny but you are talking about 1/8 TS in a gallon or so
bowl which is drinkable levels and probably should use more). Slice to
strips and feed the hopper. 10 lbs in 10 minutes is common. (Don will
have it sliced in 5 while I feed the machine then I wash up while he
baggies it for the freezer).

Keep in mind though the Tasin is a high end grinder. Not the very top
most, but best in it's catagory and you pay for it. Watch out for
knockoffs from Amazon. I have the real tasin, not a knock off. I
needed that to make dog food.



--

Michael OConnor wrote in rec.food.cooking:

>
> > Think about letting your butcher or supermarket meat dept. grind
> > what you need. They'll do it in an instant. Shop and pick it up
> > later, before checkout.
>
> I agree that a butcher or meat department will grind it for you
> quickly, and they won't charge for it.
>
> I have a KA with meat grinder attachment and it is a pain to grind
> meat. For one thing you have to trim away the stringy silvery stuff
> because it will clog up the round piece with the little holes that the
> meat passes thru. The entire meat grinder attachment comes apart
> easily and is dishwasher safe. for easy cleaning.

LOL, thank you Tasin! I knew I got the right unit!

Polly, as you see there are grinders then there are GRINDERS. I'll add
that the butchers where I am charge for grinding and won't touch RMB.
I checked that first before laying out the $$ for a genuine Tasin model.

LOL! So the kitchenaide won't even handle silverside? I'm so glad I
didn't go the kitchenaide route!


--


--

On Sun, 10 Jul 2011 08:30:24 -0600, Janet Bostwick
> wrote:

>On Sun, 10 Jul 2011 00:17:37 -0500, Andy > wrote:
>
>>Polly,
>>
>>Be forewarned, it tends to be a very laborious/tiresome process.
>>
>>For example, I wouldn't grind one pound of rib eye to make four burgers.
>>Parts being parts, cleanup is an obvious PITA.
>>
>>And keep in mind, electric grinders do require manual labor.
>>
>>I have the KA grinder attachment and can honestly say it got old really
>>fast.
>>
>>Think about letting your butcher or supermarket meat dept. grind what you
>>need. They'll do it in an instant. Shop and pick it up later, before
>>checkout.
>>
>>Best,
>>
>>Andy
>
>If you only want a pound of ground burger and you already have a food
>processor, that would be the way to go. I have the Kitchenaid
>attachment and a food processor and I wouldn't go through all the
>rigmarole to set up the Kitchenaid. I have used the food processor to
>do 60 pounds of ground (yes, Sheldon, I know it isn't really ground)
>chuck and it only took maybe 3 hours. I had three hunks of chuck and
>did one each day. I was satisfied with the end result. That includes
>prepping the meat for processing.
>Janet US

In three hours you could have earned enough to buy any grinder you
wanted, dancing at a titty bar... and been offered all the meat you
can grind! hehe

Polly Esther wrote:
>
> Keep in mind that I am older than dirt and live too far away from 911 to get
> help if I get hurt, what's a best tool for grinding meat? I've been reading
> the "for $1 a day" thread and it crosses my dim little mind that I could
> achieve a better quality of 'ground' and better price if I did the grinding
> myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. I look forward to your experience. Polly

I have the KitchenAid grinder and use it regularly. It's easy to setup
and easy to clean and works just fine for modest sized batches. I don't
wash it in the dishwasher, but I think it would survive such washing as
long as you get the grinder plates out, rinsed and hand dried
immediately after the dishwasher finishes.

As others have noted, you don't grind small amounts of meat. I'd
consider about 2.5# to be the minimum batch size to be worthwhile. On
the other end, I'd consider about 10# to be the maximum routine batch
size for the relatively small KitchenAid unit. Certainly a larger batch
could be done once in a while, but if it's a regular thing look to a
larger dedicated grinder.

You won't really save any money grinding your own meats vs. the
commercial pre-ground floor scraps, but you will certainly improve the
quality.

On Sun, 10 Jul 2011 11:20:25 -0400, Brooklyn1 <Gravesend1> wrote:

>On Sun, 10 Jul 2011 08:30:24 -0600, Janet Bostwick
> wrote:
>
>>On Sun, 10 Jul 2011 00:17:37 -0500, Andy > wrote:
>>
>>>Polly,
>>>
>>>Be forewarned, it tends to be a very laborious/tiresome process.
>>>
>>>For example, I wouldn't grind one pound of rib eye to make four burgers.
>>>Parts being parts, cleanup is an obvious PITA.
>>>
>>>And keep in mind, electric grinders do require manual labor.
>>>
>>>I have the KA grinder attachment and can honestly say it got old really
>>>fast.
>>>
>>>Think about letting your butcher or supermarket meat dept. grind what you
>>>need. They'll do it in an instant. Shop and pick it up later, before
>>>checkout.
>>>
>>>Best,
>>>
>>>Andy
>>
>>If you only want a pound of ground burger and you already have a food
>>processor, that would be the way to go. I have the Kitchenaid
>>attachment and a food processor and I wouldn't go through all the
>>rigmarole to set up the Kitchenaid. I have used the food processor to
>>do 60 pounds of ground (yes, Sheldon, I know it isn't really ground)
>>chuck and it only took maybe 3 hours. I had three hunks of chuck and
>>did one each day. I was satisfied with the end result. That includes
>>prepping the meat for processing.
>>Janet US
>
>In three hours you could have earned enough to buy any grinder you
>wanted, dancing at a titty bar... and been offered all the meat you
>can grind! hehe

Interesting. I don't have anything to compare it to. It was very hot
and we don't have A/C so I limited myself to one chunk per day. So
you think an hour per to cut up the meat, put in the freezer to
'harden' and grind and wrap is too much? How much time would that
take you?
Janet US

Sqwertz wrote:
> On Sat, 9 Jul 2011 23:03:37 -0500, Polly Esther wrote:
>
>> Keep in mind that I am older than dirt and live too far away from
>> 911 to get help if I get hurt, what's a best tool for grinding
>> meat?
>
> The exact opposite of what Sheldon recommends.
>
> If you have a Kitchenaid then the best and cheapest answer is the KA
> attachment for light grinding (less than 10 pounds at a time). It
> is
> really easy to clean even by hand. But everything can be put into
> the
> dishwaher, too.
>
> And since Sheldon hates it even though he's never used it, you
> *know*
> it *has* to be good. Nobody here who's used one has ever said
> anything bad about it except maybe the smallish hopper which is a
> very
> minor issue IMO. I don't even use the hoper really. I just feed it
> from cutting board to the chute.
>
> -sw

Same here. I have found the KA attachment to be fine for the amount
of meat grinding that I do. It's easy to wash by hand.

Dora

On 7/9/2011 11:03 PM, Polly Esther wrote:
> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that
> I could achieve a better quality of 'ground' and better price if I did
> the grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the
> dishwasher? Sounds like a worthwhile journey. I look forward to your
> experience. Polly

The attachment for the Kitchen Aid works well for me. It's easy to clean
for this dippy old grandma. I absolutely detest the texture of meat
"ground" in a food processor. It's gluey and gooey.

We went down to Sam's Club last week and they had beautiful packages of
chuck roasts that were perfect for grinding. Choice, Angus beef for
about $2/lb. with just enough fat, not too much.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

notbob wrote:
> On 2011-07-10, cshenk > wrote:
>
>> Polly, I have a Tasin grinder. It's one of the few non-commercial
>> level ones that can handle 'RMB' (Raw Meaty Bones) like chicken backs,
>> thighs and necks for dog feeding. Does a nice job on making pork
>> sausage or ground beef as well!
>
> Damn you! Damn you to Hell!!
>
> Jes when I think I'm getting ahead, you gotta show me a new kitchen
> thingie I really want ....and it's on sale!!
>
> http://www.onestopjerkyshop.com/tasi...nder-p-47.html
>
> I'll get you for this!
>
> nb


That looks exactly like the one I bought from Northern.

-Bob

On Sun, 10 Jul 2011 11:42:46 -0500, Janet Wilder
> wrote:

> Choice, Angus beef for
> about $2/lb. with just enough fat, not too much.

Lucky you! Were they "enhanced"?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 7:42 am, Brooklyn1 <Gravesend1> wrote:
>
> Meat grinders can't go into a dishwasher, but they hand wash easily in
> under two minutes. Go to cabellas.com, they have several but for home
> use I like this one: http://tinyurl.com/3flbhgu

That's cabelas.com. I second this recommendation. Powerful, fully
featured, few problems, reasonably priced. It's been recommended here
several times in previous threads on this subject with no reported
problems. -aem

On 2011-07-10, zxcvbob > wrote:

> That looks exactly like the one I bought from Northern.

According to everything I read, so far, the one from Northern is a
cheap counterfeit.

nb

notbob wrote:
> On 2011-07-10, zxcvbob > wrote:
>
>> That looks exactly like the one I bought from Northern.
>
> According to everything I read, so far, the one from Northern is a
> cheap counterfeit.
>
> nb


Perhaps it is. Even the large plate with the triangle holes looks the same.

-Bob

On 7/10/2011 12:42 PM, Janet Wilder wrote:

> We went down to Sam's Club last week and they had beautiful packages of
> chuck roasts that were perfect for grinding. Choice, Angus beef for
> about $2/lb. with just enough fat, not too much.

I get the chuck roasts from Costco and do the same thing. I find I
prefer the meat to be twice ground to get the texture I like.

nancy

Sqwertz wrote:
>
> On Sun, 10 Jul 2011 16:00:04 +0100, Janet wrote:
>
> > In article >,
> > says...
> >>
> >> Space is not a problem. The very unusual couple who built our home had 'his
> >> and hers' kitchens and a big pantry for storage. We 'think' he was a
> >> tenacious fisherman who cleaned and fried fish and she didn't want his
> >> passion in her cooking area. Whatever. Surely is wonderful to have two
> >> kitchens.
> >
> > or maybe they were observant Jews who kept separate kitchens for meat
> > and milk? I've known quite a few who did . Made it easier not to mix up
> > their separate meat/milk china services, fridges, sinks and dishwashers .
>
> Ouch. That's an expensive belief system. But a good
> theory/explanation.

My theory is they were a couple of Jewish _lawyers_.

Sqwertz wrote:
>
> On Sun, 10 Jul 2011 07:11:22 -0400, Jim Elbrecht wrote:
>
> > *almost* everything. The knife and grinder plates are suppose to be
> > hand washed. [I don't think anything but aesthetics will be
> > harmed by a trip through the dishwasher, though.]
>
> They're very nice stainless steel. But they are very finely machined
> to match so maybe they're worried about dent and scratches. I always
> wash the small pieces by hand anyway.
>
> I just remembered the one bad thing: There are only plates available
> for that grinder (both come with the kit).

Only plates? What sort of non-plate do you want?

"Mark Thorson" > wrote in message
...
> Sqwertz wrote:
>>
>> On Sun, 10 Jul 2011 07:11:22 -0400, Jim Elbrecht wrote:
>>
>> > *almost* everything. The knife and grinder plates are suppose to be
>> > hand washed. [I don't think anything but aesthetics will be
>> > harmed by a trip through the dishwasher, though.]
>>
>> They're very nice stainless steel. But they are very finely machined
>> to match so maybe they're worried about dent and scratches. I always
>> wash the small pieces by hand anyway.
>>
>> I just remembered the one bad thing: There are only plates available
>> for that grinder (both come with the kit).
>
> Only plates? What sort of non-plate do you want?

The knife blade.

notbob wrote in rec.food.cooking:

> On 2011-07-10, cshenk > wrote:
>
> > Polly, I have a Tasin grinder. It's one of the few non-commercial
> > level ones that can handle 'RMB' (Raw Meaty Bones) like chicken
> > backs, thighs and necks for dog feeding. Does a nice job on making
> > pork sausage or ground beef as well!
>
> Damn you! Damn you to Hell!!
>
> Jes when I think I'm getting ahead, you gotta show me a new kitchen
> thingie I really want ....and it's on sale!!
>
> http://www.onestopjerkyshop.com/tasi...t-grinder-p-47
> .html
>
> I'll get you for this!
>
> nb

LOL! Same place i got mine.


--

i have been considering this as well as my mom grinds using an old griswald
hand grinder, interested in answers, Lee
"Polly Esther" > wrote in message
...
> Keep in mind that I am older than dirt and live too far away from 911 to
> get help if I get hurt, what's a best tool for grinding meat? I've been
> reading the "for $1 a day" thread and it crosses my dim little mind that I
> could achieve a better quality of 'ground' and better price if I did the
> grinding myself.
> Do you use the food processor? ( I don't have one but would consider
> it.) An attachment to the KitchenAid? Is there a way to grind that
> disassembles by dippy old great grannies and can be put in the dishwasher?
> Sounds like a worthwhile journey. I look forward to your experience.
> Polly

Janet Bostwick wrote in rec.food.cooking:

> On Sun, 10 Jul 2011 11:20:25 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > On Sun, 10 Jul 2011 08:30:24 -0600, Janet Bostwick
> > wrote:
> >
> >>On Sun, 10 Jul 2011 00:17:37 -0500, Andy > wrote:
> > >
> > > > Polly,
> > > >
> > > > Be forewarned, it tends to be a very laborious/tiresome process.
> > > >
> > > > For example, I wouldn't grind one pound of rib eye to make four
> > > > burgers. Parts being parts, cleanup is an obvious PITA.
> > > >
> > > > And keep in mind, electric grinders do require manual labor.
> > > >
> > > > I have the KA grinder attachment and can honestly say it got
> > > > old really fast.
> > > >
> > > > Think about letting your butcher or supermarket meat dept.
> > > > grind what you need. They'll do it in an instant. Shop and pick
> > > > it up later, before checkout.
> > > >
> > > > Best,
> > > >
> > > > Andy
> > >
> > > If you only want a pound of ground burger and you already have a
> > > food processor, that would be the way to go. I have the
> > > Kitchenaid attachment and a food processor and I wouldn't go
> > > through all the rigmarole to set up the Kitchenaid. I have used
> > > the food processor to do 60 pounds of ground (yes, Sheldon, I
> > > know it isn't really ground) chuck and it only took maybe 3
> > > hours. I had three hunks of chuck and did one each day. I was
> > > satisfied with the end result. That includes prepping the meat
> > > for processing. Janet US
> >
> > In three hours you could have earned enough to buy any grinder you
> > wanted, dancing at a titty bar... and been offered all the meat you
> > can grind! hehe
>
> Interesting. I don't have anything to compare it to. It was very hot
> and we don't have A/C so I limited myself to one chunk per day. So
> you think an hour per to cut up the meat, put in the freezer to
> 'harden' and grind and wrap is too much? How much time would that
> take you?
> Janet US

2 lbs per minute to grind. Time to chop up to your skills.


--

Brooklyn1 wrote in rec.food.cooking:

> On Sat, 9 Jul 2011 23:03:37 -0500, "Polly Esther"
> > wrote:
>
> > Keep in mind that I am older than dirt and live too far away from
> > 911 to get help if I get hurt, what's a best tool for grinding
> > meat? I've been reading the "for $1 a day" thread and it crosses
> > my dim little mind that I could achieve a better quality of
> > 'ground' and better price if I did the grinding myself.
>
> You rang?
>
> > Do you use the food processor? ( I don't have one but would
> > consider it.) An attachment to the KitchenAid?
>
> Forget food processors and those toys r us KA attachments are
> worthless, they turn good meat into garbage.
>
> > Is there a way to grind that
> > disassembles by dippy old great grannies and can be put in the
> > dishwasher? Sounds like a worthwhile journey. I look forward to
> > your experience. Polly
>
> Meat grinders can't go into a dishwasher, but they hand wash easily in
> under two minutes. Go to cabellas.com, they have several but for home
> use I like this one: http://tinyurl.com/3flbhgu

It's not a tasin though. Tasins rate at 200lbs per hour. Not a bad
unit though.


--

On 7/10/2011 12:44 PM, Andy wrote:
> Janet > wrote:
>
>> The attachment for the Kitchen Aid works well for me. It's easy to
> clean
>> for this dippy old grandma. I absolutely detest the texture of meat
>> "ground" in a food processor. It's gluey and gooey.
>
>
> Janet > wrote:
>
>> The attachment for the Kitchen Aid works well for me. It's easy to
> clean
>> for this dippy old grandma. I absolutely detest the texture of meat
>> "ground" in a food processor. It's gluey and gooey.
>
>
> Janet Wilder,
>
> The user manual for the KA grinder said to grind once using the large
> hole plate then grind again using the smaller plate.
>
> I guess that's to distribute the fat a little more evenly?
>
> I tried just the large hole plate grind but as burgers, they quickly fell
> apart in the frying pan. Might be suitable for meatloaf? Certainly not
> meatballs.
>
> While cleaning it is really a non-issue, tending to the grinding process
> is, imho. Especially having to grind twice! Ugh!
>
> I do remember Jack-in-the-Box ("Gag-in-the-Bag"), a fast food restaurant,
> weighed out a specific ratio of lean and fat to grind a specific quality
> (or lack thereof) for their burger meat. My friend worked for Western
> Scale and would go around to customers every month and check and re-
> calibrate their industrial scales to maintain guaranteed weights and
> measures quality.

Andy,

I use the small holes. I don't think I've ever used the large hole
plate. I make great burgers with mine. I am certainly not so
sophisticated as to weigh fat and meat.

After all these years of cooking, I can pretty much eyeball what's going
to be a good mix of fat in the ground meat. My mom ground her own beef,
so I have been well trained. She had a Hamilton Beach electric meat
grinder. It was a motor and you could get a can opener and, I believe, a
sausage and a salad maker attachment for it as well as the grinder.

I had one that I bought at a moving sale when I was a young bride, but
it must have been sold in our own moving sale in 1996 when we moved from
the house in NJ into the RV.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 7/10/2011 1:12 PM, sf wrote:
> On Sun, 10 Jul 2011 11:42:46 -0500, Janet Wilder
> > wrote:
>
>> Choice, Angus beef for
>> about $2/lb. with just enough fat, not too much.
>
> Lucky you! Were they "enhanced"?
>

No they were not enhanced. I'm pretty careful about reading meat
labels. WalMart will enhance their meat but Sam's Club does not. My
local grocery chain HEB never does, either.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

cshenk wrote:
>
> Michael OConnor wrote in rec.food.cooking:
>
> >
> > > Think about letting your butcher or supermarket meat dept. grind
> > > what you need. They'll do it in an instant. Shop and pick it up
> > > later, before checkout.
> >
> > I agree that a butcher or meat department will grind it for you
> > quickly, and they won't charge for it.
> >
> > I have a KA with meat grinder attachment and it is a pain to grind
> > meat. For one thing you have to trim away the stringy silvery stuff
> > because it will clog up the round piece with the little holes that the
> > meat passes thru. The entire meat grinder attachment comes apart
> > easily and is dishwasher safe. for easy cleaning.
>
> LOL, thank you Tasin! I knew I got the right unit!
>
> Polly, as you see there are grinders then there are GRINDERS. I'll add
> that the butchers where I am charge for grinding and won't touch RMB.
> I checked that first before laying out the $$ for a genuine Tasin model.
>
> LOL! So the kitchenaide won't even handle silverside? I'm so glad I
> didn't go the kitchenaide route!

Sorry, that claim simply isn't true. I have and use the KitchenAid
grinder regularly and it has no problem whatsoever with the
"siverskin"/tendons.

The KitchenAid grinder is an entirely capable small grinder. It is fast
and easy to setup, use and clean, and works well for anything from a
couple pounds of meat up to perhaps 10 pounds. For more than 10#
regularly I'd be looking for a larger dedicated grinder. For an normal
meal sized grinding batch the KA works well.