On Sunday, July 20, 2003 at 3:18:57 PM UTC-10, PENMART01 wrote:
> Richard Periut > writes:
>
> >Just a curious question:
> >
> >Why do most connoisseurs of burgers, attest to mixing sirloin with chuck
> >for making ground burger?
>
> Probably the same reason as your comma... for no particular reason at all..
>
> I sometimes mix different cuts of beef for grinding depending on fat content...
> chuck usually has too much fat but rather than trim and toss (which is
> wasteful) I blend it with leaner cuts that benefit from additional fat, like
> sirloin or top round. Actually it's time you got a good quality grinder and
> began experimenting so you'll be able to experience first hand how a luxury
> burger is supposed to taste... if all you ever have is pre-ground stupidmarket
> mystery meat you haven't a clue. Sometimes I grind tender cuts of beef, you
> haven't lived until you've eaten a perfectly grilled rare burger made with
> freshly ground porterhouse. Grinding your own is not limited to cheap cuts...
> fishcakes from fresh seafood you've ground yourself are pure luxury.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

At one time yoose were capable of insightful, well thought out, logical, paragraphs. Things have changed. I suspect a brain tumor. Get an MRI posthaste!

Tonight I cooked chicken with green beans. I've never liked green beans nor have I ever cooked them so it's kind of a historic event. This was, no doubt, a magical bag of beans because it looked like there wasn't enough beans in the bag but when it was offloaded onto the cutting board, it looked like way too much. I used half.

The beans were boiled "to the tooth" before frying. It was quite delectable..

https://www.amazon.com/photos/shared...KaCgdTBogv6DOy