Quoting Dale Shipp to Jim Weller <=-

lean ground beef is now $8.80/kg ($3.99/lb) again.

How lean? 73%, 80%, 85% or 90+%?

Canada's grades are slightly different:
Extra lean ground beef maximum fat content 10% (90% lean)
Lean ground beef maximum fat content 17% (83% lean)
Medium ground beef maximum fat content 23% (77% lean)
Regular ground beef maximum fat content 30% (70% lean)

I am guided by price but prefer 83% lean overall. I'll buy regular
if it's on sale and make meatloaf with lots of bread crumbs in it.
I'll buy extra lean if it's on sale and also buy ground pork (which
is usually 30% fat) at the same time to blend in with it.

We are leary of pre-formed patties

As am I.

the restaurants are serving which is totally grey Medium well.

Unless I'm really sure of my source I want my burger done that well.
Ground meat is far more dangerous than steaks and roasts because
of slaughter house and processing plant practices.


Cheers

Jim

... Facebook crashed and ten million people suffered crop failures.

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On 10-09-21 19:51, Jim Weller <=-
spoke to Dale Shipp about ground beef <=-

lean ground beef is now $8.80/kg ($3.99/lb) again.

How lean? 73%, 80%, 85% or 90+%?

Canada's grades are slightly different:
Extra lean ground beef maximum fat content 10% (90% lean)
Lean ground beef maximum fat content 17% (83% lean)
Medium ground beef maximum fat content 23% (77% lean)
Regular ground beef maximum fat content 30% (70% lean)

I am guided by price but prefer 83% lean overall. I'll buy regular
if it's on sale and make meatloaf with lots of bread crumbs in it.
I'll buy extra lean if it's on sale and also buy ground pork (which
is usually 30% fat) at the same time to blend in with it.

We would tend to the 83% for hamburgers and meatloaf (with some pork for
fat & extra flavor). Sometimes we get leaner grinds -- leanest we have
seen claims to be 93% lean. I've not seen 70%, but am not sure what the
fatter grade below our 83% is -- maybe 77% or slightly less.

I recall the times when they called the various blends of ground beef as
things like ground sirloin, ground round, ground chuck -- even though
those were really applied to % fat and not strickly to the cut of meat.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef In Lemon Sauce
Categories: Beef, Dinner, Easy, Stew, Thrifty
Yield: 6 Servings

1 c Fine Egg Noodles
4 tb Butter Or Margarine
1 lg Onion -- Chopped
2 lb Ground Beef
1 lb Mushrooms -- Sliced
2 ts Salt
1/2 ts Black Pepper
1/4 ts Nutmeg
3/4 c Water
2 Egg Yolks
3 tb Lemon Juice
2 tb Dry Sherry

1. Cover the noodles with the boiling water and let stand for 20 mins.
Drain.

2. Melt the butter in a saucepan and saute the onion for 5 mins.

3. Add the beef, mushrooms, and noodles and cook over a high heat,
stirring constantly.

4. Add the salt, pepper, nutmeg and water. Cook over low heat for 10
mins.

5. Beat the egg yolks, lemon juice and sherry in a bowl. Add a little
of the meat mixture, stirring constantly to prevent curdling. Return
to the saucepan. Heat through but do not boil.

Serves 6.

Recipe By : Wonderful Ways to Prepare Stews & Casseroles

From: Dan Klepach Date: 03-29-96 Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:28:38, 11 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

Canada's grades are slightly different:
Extra lean ground beef maximum fat content 10% (90% lean)
Lean ground beef maximum fat content 17% (83% lean)
Medium ground beef maximum fat content 23% (77% lean)
Regular ground beef maximum fat content 30% (70% lean)

I am guided by price but prefer 83% lean overall. I'll buy regular
if it's on sale and make meatloaf with lots of bread crumbs in it.
I'll buy extra lean if it's on sale and also buy ground pork (which
is usually 30% fat) at the same time to blend in with it.

We would tend to the 83% for hamburgers and meatloaf (with some pork
for fat & extra flavor). Sometimes we get leaner grinds -- leanest we have seen claims to be 93% lean. I've not seen 70%, but am not sure
what the fatter grade below our 83% is -- maybe 77% or slightly less.

I recall the times when they called the various blends of ground beef
as things like ground sirloin, ground round, ground chuck -- even
though those were really applied to % fat and not strickly to the cut
of meat.

Ground beef (70% lean / 30% fat)
Ground chuck (80% lean / 20% fat)
Ground round (85% lean / 15% fat)
Ground sirloin (90% lean / 10% fat)

https://www.thespruceeats.com

That being said most of the ground beef in this area is 73% lean.

Some others you may see in the markets:

Lean ground beef: Lean ground beef must meet the requirements of ground
beef but may not contain more than 22 percent fat.

Extra-lean ground beef: Extra-lean ground beef must meet the requirements
of ground beef but may not contain more than 15 percent fat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Unburger
Categories: Five, Beef, Cheese, Sandwiches
Yield: 1 Sandwich

1/2 lb Ground chuck
1 sl Round Colby or Longhorn
- cheese 3/16" thick
Salt & pepper
1 6" seeded bun; toasted

Hand form two burger patties from the chuck. Place the
cheese on top of a patty and cover with second patty.
Crimp edges together to form one nice sized hamburger
patty.

Cook on/in very hot griddle/skillet for 90 seconds on
first side, flip and cook on other side until melted
cheese begins to ooze from the meat. Season with salt
and pepper.

Place on toasted bun and top with whatever condiments
you desire.

An Uncle Dirty Dave Recipe

MM Format by Dave Drum - 06 June 1996

Uncle Dirty Dave's Kitchen

MMMMM

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//Hello Dale, //

*11.10.21* *1:20:10* in area *COOKING*

1 c Fine Egg Noodles

Which that "Fine Egg Noodles" is swapable?

4 tb Butter Or Margarine
1 lg Onion -- Chopped
2 lb Ground Beef
1 lb Mushrooms -- Sliced
2 ts Salt
1/2 ts Black Pepper
1/4 ts Nutmeg
3/4 c Water
2 Egg Yolks

And what ^^^^^^^^^ You are means (/with plate parameters, etc.), Dale?

3 tb Lemon Juice
2 tb Dry Sherry.

--- WinPoint Beta 5 (359.1)
* Origin: 1000s of lemmings can't mistake ;) (1:153/757.1315)

On 01-11-21 18:35, Denis Mosko <=-
spoke to Dale Shipp about re: ground beef <=-

1 c Fine Egg Noodles

Which that "Fine Egg Noodles" is swapable?

I suspect that the author of that recipe either meant "a good brand of
egg noodles" or more likely "thin egg noodles". Either choice is a
guess and probably doesn't really matter much.

2 Egg Yolks

And what ^^^^^^^^^ You are means (/with plate parameters, etc.),

Egg yolks are the center yellow / orange part of the egg. Egg whites
are the outer white part. In this case the egg whites are discarded
and only the egg yolks are used -- which makes a richer dish.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice)
Categories: Stews, Jewish, Afghan, Chicken
Yield: 6 Servings

MMMMM----------------------------STEW---------------------------------
5 c -water
4 Chicken legs AND
4 Chicken thighs, loose skin
-discarded
1 c Dried chick-peas, soaked in
-water overnight & drained
2 md (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 lg Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 ts Salt, or to taste
1/4 ts Pepper
1/4 ts Ground cuminseed
1/4 c Fresh coriander, chopped
1/4 c Fresh dill, chopped
1/4 c Lemon juice

MMMMM----------------------------RICE---------------------------------
4 c Water
1 ts Salt
2 c Raw rice, well rinsed
1/4 c Corn oil

CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)

Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to stew. The stew
& rice are served separately.

1. To prepare stew: Bring water to a boil, add chicken pieces, &
remove foam as it cooks. Add chick-peas, onions, celery, carrots,
zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate
heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.

2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
& cook over moderate heat for 5 mins. Drain rice in colander & rinse
w/cold water. Return rice to pan and pour oil over all. Cover pan &
cook over low heat for 1/2 hr. No other water is added & rice cooks
only moisture clings to it after rinsing. The rice will develop a
crisp bottom layer.

Serve rice & stew separately. Each diner takes their own portion of
rice & covers it w/as much stew as they wish. Serve warm.

VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
used in place of chicken, but cooking will take longer. Cook beef
stew over moderate heat for 1 hour. Add coriander, dill, & lemon
juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
beef is tender.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:54:31, 12 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Canada's grades are slightly different:
Extra lean ground beef maximum fat content 10% (90% lean)
Lean ground beef maximum fat content 17% (83% lean)
Medium ground beef maximum fat content 23% (77% lean)
Regular ground beef maximum fat content 30% (70% lean)

I recall the times when they called the various blends of
ground beef as things like ground sirloin, ground round, ground
chuck -- even though those were really applied to % fat and not
strickly to the cut of meat.

In Canada those terms actually are meat cut specific. It appears
that our food laws are somewhat stricter than yours. For example we
don't allow hormones such as Recombinant bovine growth hormone
(rBGH) in our meat and dairy products, potassium bromate in our
flour or Olestra in anything, among other things.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sirloin Skillet Supper
Categories: American, Groundmeat, Beef, Mushrooms
Yield: 2 Servings

Olive oil
1/2 lb Lean ground sirloin
4 cl Garlic, coarsely chopped
1 Portobello mushroom, cut in
1 -inch pieces
8 Asparagus stalks, cut into
1 -inch pieces
1 c Cooked rice
1/4 ts Grated lemon zest
1/4 ts Minced fresh ginger
1/4 c Well-drained, oil-packed
Sun-dried tomatoes
1 tb Soy sauce
1/4 c Chicken broth
1/4 ts Ground black pepper
Salt

Heat large, non-stick skillet over high heat and add enough olive
oil just to cover bottom. Add beef and brown, stirring
occasionally, about 5 minutes. Remove meat and set aside.

Add about 1 teaspoon more olive oil and saute garlic and mushroom
over high heat, stirring until garlic begins to turn brown, about
2 minutes. Add asparagus and saute another minute.

Return meat to skillet and add rice, toss well and cook 1 minute.
Add lemon zest, ginger, tomatoes, soy sauce, broth and pepper.
Stir, cover and cook 2 to 3 minutes until asparagus is tender and
liquid is absorbed. Add salt to taste.

Recipe by: Milwaukee Journal Sentinel

From: Dianne Larson Ward

MMMMM

Cheers

Jim


... The right hamburger is at once dead simple and yet hard to find.

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