do any of you grind your own meat for hamburgers and what cut do you use? we've had just

We bought a half of beef last year and it was very good, but I did have

a problem with thawing the meat. I thawed it in the fridge, I tried defrosting it ala the nuke, and I tried thawing it on the counter. My main complaint was that it lost a lot of it juices (blood) upon thawing. I did not have this problem with the pig we had. If you figure out a way to avoid this, I would love to know. The flavor of beef like this is wonderful. I used to buy it from a very old rancher in San Diego until he passed away. It sounds weird, but we used to go visit his little ranch, and pet the cows, and the pigs, well not the peacocks, but he had those running around too. They were all so happy and peaceful. It made me feel a lot better about the slaughtering process.

 
Don't know much about burgers, but for the potato salad I use the 3/16 (6mm) slicer blade

of my food processor. I've gotten no complaints. Because of the wide opening t's a particularly easy blade to cut oneself on. So, if you do get complaints.............

 
Randi, I had an overload of 3-mustard potato salad...

(which also has some mayo or sour cream, can't remember). I mushed it up and spread it over cod fillets. Baked it in the oven like shepard's pie. It was amazingly good.

And your hubbie won't be able to say "too thick" or "too thin"! He'll just say "yum."

PS: I'll have to introduce him to Larry, AKA "Mr. There's too Much Lemon, No wait, Add a Bit more lemon."

 
our farmer's market is almost 100 percent organic. I think I'll pick up some of the

beef tomorrow and give that a try. we also have a store that sells only organic stuff. slim pickings in the winter for fresh veggies but they have all kinds of great things. I love their herbs and spices and they are sold by weight. they've had natural salts for years and I just noticed they have the black salts and smoked salts in now.

I've been using raw goat's milk for years now and farm eggs that have beautiful, deep yellow or orange yolks. and, Newport is a fishing village so there is always fresh caught fish available.

 
that was a brilliant way to save the salad Marilyn. Joe, I'm pretty good

at slicing even thickness on the taters. it was just one of those things with him. I wouldn't mind as much if he cooked. maybe we should have Larry and Don make the next salad '-))

 
great thread, I've learned so much just trying to make a hamburger! thanks all smileys/smile.gif

 
durn EPI. I found this using the forum search. It was there. No problem. copied the address

from the address line and pasted it here. Zippo. Go figure.

 
i think the best bet is if you ever find ANYthing on epi search...

copy and paste the text not the url. you'll be doing the whole board (including yourself) a big favor.

 
Husbandcide is so.....Final. Ennyhoo, the home ground chuck and round got tossed...

...as the final product smelled a bit... Off.

I'll try again with chuck from Costco (choice) and some sirloin from same.

Like the old Indian in Little Big Man said, "sometimes the magic works, and sometimes it doesn't".

Michael

 
Yep, husbands must come in handy for something down the road. Michael, I differentiate between

an odor that comes from wrapped meat, but that quickly dissipates, or one that persists while cooking. In the first case, I blame the hermetic wrapping. In the second, I agree you're wise to toss it.

 
I allways grind my own meat for sausage, meatloaf and hamburger. I use anything on sale but prefer

chuck. I don't add any fat even when using very lean as I feel so virtuous since I shouldn't have it at all. I use my food processor because the difference between that and the hand grinder is so small that it's not worth the cleanup of the hand grinder. And the processor gives great control over texture. Especially for chili, you can get a really coarse chopped texture. I haven't bought ground meat for many years now, and NEVER frozen hamburger; I can just see thousands of cows from who knows where contributing their bit to my hamburger. Oh, I lie--I do buy TJs frozen buffalo burgers!!

 
Well, it was most likely my fault for waiting an extra day to grind it. Plus,...

...I was going to barbeque the burgers, and I tend to like mine pink in the middle.

The odor in the bowl just wasn't right.

The vacuum packed meats in the bag smell the worst. It dissipates as it sits, and is to be expected, but this meat smelled like an old boot after sitting in the bowl for 10 minutes, and it was tray-packed to begin with, so...

Michael

 
oh dear, I will post a picture of Don holding today's newpaper in front of him as proof

he lives! "-))

I handle stress with humor.

he's a great guy and his quite and respectfull approach to the wolves might just get us into the compound with them next trip. up-close and personal with an artic wolf..... not too shabby smileys/smile.gif

http://www.lashier.com/home.cfm?dir_cat=77691

 
How to outsmart Epi: when you click on any link to their archived info,

two small square characters attach themselves to the end of the link, making it useless:

Ex:
http://boards.epicurious.com/thread.jspa?messageID=489298


So, after clicking on the link, delete the two squares from the URL that appears in the address window of your browser, and hit return. It should take you to the original info location.

 
They just continue to be SO user-friendly... glad they "improved" the site smileys/smile.gif

 
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