In article <[email protected]>, Don Gray <[email protected]> wrote: > In message Melba's Jammin' wrote: > > > In article Don Gray wrote: > > > > > > I do have a 'foody query' though, as an aside. I have to say here and > > > now I am not one for visiting 'burger bars'. It's not the sort of > > > meal that turns me on - maybe they're better quality in the US. Over > > > here good quality meat costs an arm and a leg, but my wife loves > > > them. So I bought 1¾lb prime beef, which cost me 15euros, about £10 > > > or about 20$ US (that's guessing). Anyhow, I'll grind it up myself. I > > > have a 'burger book' but just wondered if anyone had any favourite > > > ideas. I will also be doing plain ones. > > > > > Thanks > > > > > > Don > > > > Whatever floats your boat, Don, but for grinding my own meat for a > > burger, I'd be buying a cut of meat that was less tender and more > > flavorful. Cheaper, too. I like my burgers relatively plain > > -- maybe with some finely chopped onion mixed into the meat with > > some s&p. > > > > Grilled and accompanied by ketchup and mustard and maybe a pickle. > > Thanks for the advice M J - it's taken on board. I did consider a > cheaper cut, for I'm used to making do and adapting what I've got to > produce diffeent dishes eg casseroles - but I just thought 'treat' > and it just stuck in the old brain cells ;-) > Don I love treats -- to me, a treat would be having that swell slab of prime meat prepared in such a way as to properly enhance and show off its treatly attributes, and grinding it for a burger wouldn't do it for me. Not trying to be contentious, sir, just continuing a friendly conversation. -- -Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics added 1-30-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.