primitives discuss cooking hamburger

[debk]

I have never understood the appeal of the Cincy Chili.  There are diehard fans out there, though.  Cinnamon in chili?  Blech.  My ex-MIL put cinnamon in everything (rice, etc.)  Cinnamon belongs with apples.  Period.  

Like Soleil, I put beans (pinto) in my eating chili, but not hotdog chili.  

I love cinnamon...but I didn't realize that cinnamon was in it until a saw a recipe for Cincy chili. Supposedly there is or can be cloves and/or chocolate in it too.

As far as I know....and I know one of the heirs to one of the Cincy Chili companies....the recipes that are out there, are not exact. Rumor or fact? who knows...but I do know, that I even the one that Kroger sells frozen does not taste exactly like it does in one of the chili parlors.

[lastparker]

There seems a lot here who like their hamburger rare.

It's my impression--correct or incorrect--that while that used to be okay, it's not so okay any more.

It used to be that ground beef was made at local, or at least regional, butcheries, which limited contagion.

But now that most ground beef is made at large national packinghouses, the peril of contagion is greater.

And so I've always operated under the assumption that it used to be okay to dine on pink hamburger, but that's not such a good idea any more.

Valid or not, I totally share your fear of undercooked ground beef - waaaayyy too many opportunities to induce nasties into the mix in the packing plants.  However, I am in the "medium rare" club, and have always been sad that I could not enjoy my burgers that way.  Until I bought this:


I grind my own beef now when I want medium rare brugers.  frank - you have total control of the fat content this way, fyi.

[IassaFTots]

Valid or not, I totally share your fear of undercooked ground beef - waaaayyy too many opportunities to induce nasties into the mix in the packing plants.  However, I am in the "medium rare" club, and have always been sad that I could not enjoy my burgers that way.  Until I bought this:


I grind my own beef now when I want medium rare brugers.  frank - you have total control of the fat content this way, fyi.

OMGISTHATAKITCHENAIDMIXERWITHTHEMEATGRINDINGATTACHMENT????

 

I want.

[delilahmused]

Your post made me laugh.  My mom likes her steak like shoe leather and her burgers cooked just like you do. My saving grace was that my dad liked his beef still mooing and my step dad liked his medium rare. It is the only attribute I didn't get directly from her. 

I like mine very rare too, so it can practically get up and walk off the plate.

Cindie

[debk]

I like mine very rare too, so it can practically get up and walk off the plate.

Cindie

Given a choice...I would prefer steak tartare...without the egg (yuck!)

I want my steaks nice and rare. If I order a steak rare, and it comes out medium rare to medium, I will send it back. If M and I are splitting a steak, he wants it medium rare, and I will eat it that way...but it's not as good.

I hate those sizzle plates...they keep the meat cooking and cooking and ...

[lastparker]

OMGISTHATAKITCHENAIDMIXERWITHTHEMEATGRINDINGATTACHMENT????

 

I want.

Yes!!!!!  And they have more!  More attachments!

[PatriotGame]

OMGISTHATAKITCHENAIDMIXERWITHTHEMEATGRINDINGATTACHMENT????

 

I want.

Yes and when I grow up and become rich, I will have one in every room of the house.

[IassaFTots]

Yes!!!!!  And they have more!  More attachments!

I have a fund I am putting money in for one.  I am looking at the Artisan, because it has more attachment capability.  I don't give a hoot what color either. 

[BlueStateSaint]

I like mine very rare too, so it can practically get up and walk off the plate.

Cindie

I like them mooing, myself . . .

[dandi]

You do.  BTW--the ex loved overburned steaks, to the point where she would ask the waiter to butterfly her steak to ensure every single bit of her $40 filet was carbonized.

And there have been studies to suggest that well-done beef can lead to higher rates of colon cancer and bowel obstruction.

My wife is exactly the same way. "Butterflied and burnt" is how she orders her filets. Then she drowns it in worcestershire sauce. I tell her she might as well order a hamburger patty.

[Randy]

So do I. I hate limp bacon.

Bake it rather than fry it. Yum.

[Wineslob]

I have a fund I am putting money in for one.  I am looking at the Artisan, because it has more attachment capability.  I don't give a hoot what color either. 

Are you sure we're talking about a mixer?????     

[IassaFTots]

Are you sure we're talking about a mixer?????     

 

Good One!   

Trust.

I am talking about a mixer.

I have no need for any type of stand in.   

[Randy]

I like mine medium well, pinkish in the center but warm.

My Mother was someone Frank would like. She could ruin a piece of meat. To her a steak wasn't done until there were no juices oozing from the meat. The ones that had were required to turn into hard balls of gray matter around the edges of the pan. (My brothers & I would fight over them after dinner.) The steak HAD to leave sawdust when you cut it. Bounty got their ideas on how to make paper towels so dry they'd pick up anything from Mom.

I was out living on my own before I discovered that meat had flavor and was something worth buying to eat.

[Carl]

I like them mooing, myself . . .

 

[IassaFTots]

I like mine medium well, pinkish in the center but warm.

My Mother was someone Frank would like. She could ruin a piece of meat. To her a steak wasn't done until there were no juices oozing from the meat. The ones that had were required to turn into hard balls of gray matter around the edges of the pan. (My brothers & I would fight over them after dinner.) The steak HAD to leave sawdust when you cut it. Bounty got their ideas on how to make paper towels so dry they'd pick up anything from Mom.

I was out living on my own before I discovered that meat had flavor and was something worth buying to eat.

That is how my mom made roast.  Our electric carving knife BROKE while she was trying to cut one one time. 

[soleil]

Yes!!!!!  And they have more!  More attachments!

My Italian grandmother-in-law has one of those. Actually we gave her an updated one for Christmas a couple of years ago. She grinds all her meat for her famous tortellinis (or as they call them, toot-a-lini). Mmmm!

[NHSparky]

I like mine medium well, pinkish in the center but warm.

I could put this whole thread in the Short Bus so fast....

[delilahmused]

I have a fund I am putting money in for one.  I am looking at the Artisan, because it has more attachment capability.  I don't give a hoot what color either. 

Once you get the mixer the attachments aren't too bad. Most are around $50. I got mine a few years ago. Best kitchen appliance I have. I'd give up my microwave before I'd give up my Kitchen Aid.

Cindie

[debk]

Once you get the mixer the attachments aren't too bad. Most are around $50. I got mine a few years ago. Best kitchen appliance I have. I'd give up my microwave before I'd give up my Kitchen Aid.

Cindie

Oh me too!!!

I love mine!!

They have a bigger one now, than when I got mine years ago, but it works for everything I do with it.

Who knew one could get so attached to a stand mixer?

[IassaFTots]

Once you get the mixer the attachments aren't too bad. Most are around $50. I got mine a few years ago. Best kitchen appliance I have. I'd give up my microwave before I'd give up my Kitchen Aid.

Cindie

I asked for one last year and got a Microwave!  I never asked for a friggin Microwave!   

[Godot showed up]

Given a choice...I would prefer steak tartare...without the egg (yuck!)

I want my steaks nice and rare. If I order a steak rare, and it comes out medium rare to medium, I will send it back. If M and I are splitting a steak, he wants it medium rare, and I will eat it that way...but it's not as good.

I hate those sizzle plates...they keep the meat cooking and cooking and ...

I like mine very rare too, so it can practically get up and walk off the plate.

Cindie

That's the ticket. Very rare but short of raw. Oozing grease and blood.

---------------

I've been reading the steak commentary. About the well done nuts. Man, how anyone can do that to a beautiful, say, rib-eye (my favorite) from a top-notch butcher...it ought be a crime punishable by eating nothing but McD's burgers and grocery steak for the rest of your life.

----------------


Funny how this whole thread started as Dumpster commentary, but has evolved into internal discussion. The main divide between them and us, here, seems to be that a lot of them are really just cooking meat loaf, or possibly trying to sound oh-so-culinary about an American cholesterolic classic. I want my burgers to look like Man v. Food burgers, clanging with artery-hardener, although not in giant stacks as some of the places that Adam guy visits do them. I want to be able to get my hands around the whole thing.

But it looks like we have one thing in common with the DUpes--we like burgers in some form.

I just got back from the supermarket with some really fatty looking ground chuck. Licking chops right now. It'll be an early lunch.

That's for lunch because after all this burger discussion I am so jonesing for a good grilled burger that I must have it. For dinner, though, I bought some lovely fresh scrod--and if anyone makes a joke about the pluperfect subjunctive I'll murterlizs 'em. But it's beautifully fresh--no smell of fish at all, and they're good thick cuts.
This particular supermarket has better fresh fish than many fresh fish stores.




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I know Buffet's an ass but I laways loved this song.

[Ballygrl]

hippywife  (1000+ posts)        Wed Jul-14-10 01:52 PM
MRS. ALFRED PACKER
Response to Original message

9. I agree about not pressing while cooking.

And I make mine with an egg per pound, parm cheese, salt, pepper, garlic. You can also add a TBSP or so (not too much) per pound of tomato paste.

That's not a burger, that's meatloaf!

BTW the burger will be juicier if you use 75/25, but I usually buy 85/15 chop-meat.

ETA: I very rarely make a real burger, we just use the chop meat for other things, I buy the 85/15 frozen burgers.

Before the burgers are done, toast your buns

Don't leave them on that long though, I've walked away and forgot the buns were on there and they were charred black and hard as rocks.

[BEG]

Begging your pardon Frank.  But I do.  I also eat my hamburger medium rare. 

Me too H5

[BEG]

What the cuss, I just noticed this was from last year.