The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: franksolich on December 02, 2012, 05:03:04 PM
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Okay, in my quest to try esoteric chow, I picked up a 27-ounce package of No Name Steakhouse Burgers.
It's apparently real beef.
The company's in Minnesota.
http://www.nonamesteaks.com/
Anybody ever try these; I'm nervous about them because usually professional cooks do a bang-up job preparing my hamburgers, but myself, not so well unless on a charcoal grill outdoors in the summer.
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Okay, in my quest to try esoteric chow, I picked up a 27-ounce package of No Name Steakhouse Burgers.
It's apparently real beef.
The company's in Minnesota.
http://www.nonamesteaks.com/
Anybody ever try these; I'm nervous about them because usually professional cooks do a bang-up job preparing my hamburgers, but myself, not so well unless on a charcoal grill outdoors in the summer.
The story of their company is inspiring; a real family story about an American entrepreneur.
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The story of their company is inspiring; a real family story about an American entrepreneur.
I just tried one; there's lots in the box.
It was okay, nothing to write home about.
I had to cook it longer than it says one has to.
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I just tried one; there's lots in the box.
It was okay, nothing to write home about.
I had to cook it longer than it says one has to.
Coach, when you get right down to it, it's a hamburger. If it's made of beef, tastes like a hamburger, and doesn't kill you, it did its job.
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Coach, when you get right down to it, it's a hamburger. If it's made of beef, tastes like a hamburger, and doesn't kill you, it did its job.
True, but I think I'll stick with what's made at the local VFW club, or by the Norwegian cook whose specialty is Italian cuisine, at the bar in town.
It wasn't bad, but it took a very long time to cook (25 minutes) (from frozen state, I must add, to be fair), and a tad bit rubbery (not offensively so, but it was there). It has spices in it too, for whatever that's worth.
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True, but I think I'll stick with what's made at the local VFW club, or by the Norwegian cook whose specialty is Italian cuisine, at the bar in town.
It wasn't bad, but it took a very long time to cook (25 minutes) (from frozen state, I must add, to be fair), and a tad bit rubbery (not offensively so, but it was there). It has spices in it too, for whatever that's worth.
The VFW will appreciate your continued patronage.
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Many times those "cheap" burgers have a few different parts in them. Allot use beef heart and other.............things. I don't care for them.
Look on the package and it will usually list whats in it.
The only good ones are the Kirkland burgers from Costco.
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It wasn't bad, but it took a very long time to cook (25 minutes) (from frozen state, I must add, to be fair), and a tad bit rubbery (not offensively so, but it was there). It has spices in it too, for whatever that's worth.
I defrost my frozen Costco burgers in the micro for one minute before cooking on the stove or grill, makes the cooking go a lot faster. The problem with pressed burger patties is that there is no air in them. That was a tip from a burger cafe owner.
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I've had the "no name steaks" at a promotion at a local store back in IL.
They were very good and I ended up with a box at a very reduced cost.
I enjoyed them.
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One of my ex family members knew someone who worked at the NoName Steak facility. Had them quite often. Never had the hamburgers, but the steaks were pretty good for the price. Not great, by any means, but good.
I defrost my frozen Costco burgers in the micro for one minute before cooking on the stove or grill, makes the cooking go a lot faster. The problem with pressed burger patties is that there is no air in them. That was a tip from a burger cafe owner.
I've done & continue to do this. It works quite well.
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Okay, in my quest to try esoteric chow, I picked up a 27-ounce package of No Name Steakhouse Burgers.
It's apparently real beef.
The company's in Minnesota.
http://www.nonamesteaks.com/
Anybody ever try these; I'm nervous about them because usually professional cooks do a bang-up job preparing my hamburgers, but myself, not so well unless on a charcoal grill outdoors in the summer.
I looked at the site. Pass, due to cost.
One thing I do is go to the discount area of the meat department at our SaveMart (Albertson's). I find New York's (bone in) with $3.00 off coupons on them. I'll usually pick up steaks for around 4-5 dollars that were close to ten. They also have a "Pick 5 for 25" promo going on. My wife grabs the highest priced packages with the 5 for 25 on them. Last time she got several that were package priced at nearly 10 bucks ea. And, no, they don't inflate the prices. You can easily compare them to others. I think what's driving this is they are tossing allot of beef/chicken/pork because of the high prices.
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I'll pass also, but not because of the cost, which I didn't even check. I looked at the nutrition information, Pecan Crusted Chicken Breast and 1 (one) breast has 1010mg sodium! That alone is a deal breaker for me!