A 12 oz home ground burger with heaps of fried onyuns on a toasted
Portugese roll:
http://i62.tinypic.com/rbce12.jpg

One of my last trees to drop its leaves... a 20' tall Redspire Pear in
full fall color:
http://i59.tinypic.com/1p8b9i.jpg

I used to decorate this Fat Alobert for Christmas but now I can barely
reach half way up:
http://i57.tinypic.com/sb0gv4.jpg

Was a crisp sunny morning but windy, so got out the mower and saved
myself a leaf raking job.

On Tue, 11 Nov 2014 14:53:12 -0500, Brooklyn1
> wrote:

>A 12 oz home ground burger with heaps of fried onyuns on a toasted
>Portugese roll:
>http://i62.tinypic.com/rbce12.jpg

I'm having a chicken camembert pie for breakfast... then I'm getting
the camper trailer ready and going camping and fishing for a couple of
days. Hopefully I'll be eating flathead for breakfast tomorrow.

On Tuesday, November 11, 2014 2:53:17 PM UTC-5, Brooklyn1 wrote:
> A 12 oz home ground burger with heaps of fried onyuns on a toasted
> Portugese roll:
> http://i62.tinypic.com/rbce12.jpg
>
> One of my last trees to drop its leaves... a 20' tall Redspire Pear in
> full fall color:
> http://i59.tinypic.com/1p8b9i.jpg
>
> I used to decorate this Fat Alobert for Christmas but now I can barely
> reach half way up:
> http://i57.tinypic.com/sb0gv4.jpg
>
> Was a crisp sunny morning but windy, so got out the mower and saved
> myself a leaf raking job.

Whence cometh that burger meat? i.e. what cut did you buy?

On Tue, 11 Nov 2014 16:52:24 -0800 (PST), Kalmia
> wrote:

>On Tuesday, November 11, 2014 2:53:17 PM UTC-5, Brooklyn1 wrote:
>> A 12 oz home ground burger with heaps of fried onyuns on a toasted
>> Portugese roll:
>> http://i62.tinypic.com/rbce12.jpg
>>
>> One of my last trees to drop its leaves... a 20' tall Redspire Pear in
>> full fall color:
>> http://i59.tinypic.com/1p8b9i.jpg
>>
>> I used to decorate this Fat Alobert for Christmas but now I can barely
>> reach half way up:
>> http://i57.tinypic.com/sb0gv4.jpg
>>
>> Was a crisp sunny morning but windy, so got out the mower and saved
>> myself a leaf raking job.
>
>Whence cometh that burger meat? i.e. what cut did you buy?

That burger is top round. Sometimes I blend top round with chuck. But
top round makes fine burgers. I wait until top round roasts go on
sale, then I'll buy 10-20 pounds worth for grinding. I find chuck on
it's own too fatty... I trim out a goodly portion of the fat and toss
it out into my yard for the crows. If I feel meat needs more fat I
coat it with olive oil prior to grinding, cuts way back on the
cholesterol. I can't understand why anyone buys preground mytery
meat... besides costing more it's diseased... it's the trimmings and
what falls on the floor, but mostly it's the cancerous nodules that're
trimmed out. People really have to be sicko puppys to be buying
preground mystery meat. Once meat is ground there is no way to know
what/who is in it... could grind in roaches and mice and you'd never
know. I can guarantee every pound of preground mystery meat contains
at least one roach, enjoy!

On Tuesday, November 11, 2014 6:39:27 PM UTC-7, Brooklyn1 wrote:
> On Tue, 11 Nov 2014 16:52:24 -0800 (PST), Kalmia
> > wrote:
>
> >On Tuesday, November 11, 2014 2:53:17 PM UTC-5, Brooklyn1 wrote:
> >> A 12 oz home ground burger with heaps of fried onyuns on a toasted
> >> Portugese roll:
> >> http://i62.tinypic.com/rbce12.jpg
> >>
> >> One of my last trees to drop its leaves... a 20' tall Redspire Pear in
> >> full fall color:
> >> http://i59.tinypic.com/1p8b9i.jpg
> >>
> >> I used to decorate this Fat Alobert for Christmas but now I can barely
> >> reach half way up:
> >> http://i57.tinypic.com/sb0gv4.jpg
> >>
> >> Was a crisp sunny morning but windy, so got out the mower and saved
> >> myself a leaf raking job.
> >
> >Whence cometh that burger meat? i.e. what cut did you buy?
>
> That burger is top round. Sometimes I blend top round with chuck. But
> top round makes fine burgers. I wait until top round roasts go on
> sale, then I'll buy 10-20 pounds worth for grinding. I find chuck on
> it's own too fatty... I trim out a goodly portion of the fat and toss
> it out into my yard for the crows. If I feel meat needs more fat I
> coat it with olive oil prior to grinding, cuts way back on the
> cholesterol. I can't understand why anyone buys preground mytery
> meat... besides costing more it's diseased... it's the trimmings and
> what falls on the floor, but mostly it's the cancerous nodules that're
> trimmed out. People really have to be sicko puppys to be buying
> preground mystery meat. Once meat is ground there is no way to know
> what/who is in it... could grind in roaches and mice and you'd never
> know. I can guarantee every pound of preground mystery meat contains
> at least one roach, enjoy!

There are all kinds of honorable meat cutters who put out quality product...but you choose to bash them all with your accusations. Shame on you.
===

On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:

I wait until top round roasts go on
> sale, then I'll buy 10-20 pounds worth for grinding.

What price are you paying for 'on sale' top round roasts?

You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.

On 2014-11-12, Sqwertz > wrote:

> Ewwww. At least throw in an aborted kitten or two for flavor.

LOL!......

On Tuesday, November 11, 2014 2:53:17 PM UTC-5, Brooklyn1 wrote:
> A 12 oz home ground burger with heaps of fried onyuns on a toasted
> Portugese roll:
> http://i62.tinypic.com/rbce12.jpg
>
> One of my last trees to drop its leaves... a 20' tall Redspire Pear in
> full fall color:
> http://i59.tinypic.com/1p8b9i.jpg
>
> I used to decorate this Fat Alobert for Christmas but now I can barely
> reach half way up:
> http://i57.tinypic.com/sb0gv4.jpg
>
> Was a crisp sunny morning but windy, so got out the mower and saved
> myself a leaf raking job.

Why did you sneeze on it and how long have you been ill?

On 2014-11-12 11:20 AM, Kalmia wrote:
> On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:
>
> I wait until top round roasts go on
>> sale, then I'll buy 10-20 pounds worth for grinding.
>
> What price are you paying for 'on sale' top round roasts?
>
> You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.
>
I remember years ago we stayed at a B&B in Toronto and at breakfast
there was some freshly baked bread from a Portuguese bakery. I was
really impressed. Heck, that was like 30 years ago and I still remember it.

On Wednesday, November 12, 2014 5:35:31 PM UTC-5, Brooklyn1 wrote:
> Kalmia wrote:
> >Brooklyn1 wrote:
> >
> > I wait until top round roasts go on
> >> sale, then I'll buy 10-20 pounds worth for grinding.
> >
> >What price are you paying for 'on sale' top round roasts?
>
> On sale they're $4/lb, but occasionally they are BOGO.


I checked today at Publix- top round roast 6.49/lb., NOT their sale price.

On Wednesday, November 12, 2014 9:21:02 AM UTC-7, Kalmia wrote:
> On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:
>
> I wait until top round roasts go on
> > sale, then I'll buy 10-20 pounds worth for grinding.
>
> What price are you paying for 'on sale' top round roasts?
>
> You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.

Brooky likes his ground beef from hind quarter cuts but the ground beef from front quarters is better IMHO...better flavor by far. Ground beef with some fat it is also nicer than extra lean any day.

I was a meat cutter for years and I certainly don't agree with Brooky on everything. He disparages rib steak whereas I find it my favorite.

====

On Thu, 13 Nov 2014 12:55:55 -0800 (PST), Kalmia
> wrote:

>On Wednesday, November 12, 2014 5:35:31 PM UTC-5, Brooklyn1 wrote:
>> Kalmia wrote:
>> >Brooklyn1 wrote:
>> >
>> > I wait until top round roasts go on
>> >> sale, then I'll buy 10-20 pounds worth for grinding.
>> >
>> >What price are you paying for 'on sale' top round roasts?
>>
>> On sale they're $4/lb, but occasionally they are BOGO.
>
>I checked today at Publix- top round roast 6.49/lb., NOT their sale price.

Where I live in NY that would be a ridiculously high price, it would
sit till it rots... this week at the little market in town (Tops) USDA
Choice porterhouse and t-bones are on sale at $6.99/lb.

On Thursday, November 13, 2014 3:26:41 PM UTC-6, Roy wrote:
> On Wednesday, November 12, 2014 9:21:02 AM UTC-7, Kalmia wrote:
> > On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:
> >
> > I wait until top round roasts go on
> > > sale, then I'll buy 10-20 pounds worth for grinding.
> >
> > What price are you paying for 'on sale' top round roasts?
> >
> > You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.
>
> Brooky likes his ground beef from hind quarter cuts but the ground beef from front quarters is better IMHO...better flavor by far. Ground beef with some fat it is also nicer than extra lean any day.
>
> I was a meat cutter for years and I certainly don't agree with Brooky on everything. He disparages rib steak whereas I find it my favorite.
>
I don't disparage rib steak, but I'd far rather have a strip steak, T-bone
or porterhouse. I also prefer the flavor of hamburgers from hindquarters,
assuming the burgers are to be cooked < medium well. There is no question
that there are real flavor differences between rib and short loin, both in
the meat and in the fat.

--Bryan

On Friday, November 14, 2014 4:36:07 PM UTC-5, Bryan-TGWWW wrote:
> On Thursday, November 13, 2014 3:26:41 PM UTC-6, Roy wrote:
> > On Wednesday, November 12, 2014 9:21:02 AM UTC-7, Kalmia wrote:
> > > On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:
> > >
> > > I wait until top round roasts go on
> > > > sale, then I'll buy 10-20 pounds worth for grinding.
> > >
> > > What price are you paying for 'on sale' top round roasts?
> > >
> > > You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.
> >
> > Brooky likes his ground beef from hind quarter cuts but the ground beef from front quarters is better IMHO...better flavor by far. Ground beef with some fat it is also nicer than extra lean any day.
> >
> > I was a meat cutter for years and I certainly don't agree with Brooky on everything. He disparages rib steak whereas I find it my favorite.
> >
> I don't disparage rib steak, but I'd far rather have a strip steak, T-bone
> or porterhouse. I also prefer the flavor of hamburgers from hindquarters,
> assuming the burgers are to be cooked < medium well. There is no question
> that there are real flavor differences between rib and short loin, both in
> the meat and in the fat.
>
> --Bryan

Poor people learn to like the slop they eat. Do your wife and son know how much of a joke you are on here? Since you're about as good as Kuthe at concealing who you are, I could craft a little love letter to wifey sent to your address. No, I wouldn't really do that. I do puzzle over your fascination with yourself. I Love Women, too. I don't find the need to graphically outline what that means. I also don't fall out with long time friends over my narcissistic behavior. Kuthe has admitted he has issues. You haven't. And you seem to be far stranger than he is.

So, anyway. Your "novel". Which Vanity Publisher are you going to use? I mean, I've only read about two paragraphs and I can already tell you have the talent that has publishers digging in their garbage cans for relief. I doubt anyone ever gets past the first page. It's THAT bad. If you get legitimately published, I will pay for you to fly out to me and spit into my mouth. That's how sure I am that Janitor is your Apex. YOU. ARE. A. LOSER.