OT: Sirloin Burger, Anyone?

Eliminating unnecessarily inhumane and unhealthy agricultural supply side practices is hardly progressive. George Will doesn't know anything about it and is an idiot.

Nah, but I did pickup some bison last week.

Cheers

Absolutely not some of George Will's best writing. I never suspected that he was the author until I saw his name at the end. He isn't often trite and smarmy.

I had some Bison at a restaurant (Left Seat?) near the Denver Airport one time... found it so lean it was tasteless. ...Jim Thompson

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Yeah, Ted's (as in Ted Turner[*]), here, has Bison Burgers but their beef burgers are much better tasting.

I need to check this place out:

You need to mix bison with beef and add some egg as a binder. Then it's not bad.

Cheers

"I arrived at the bustling Harrisonburg-born bar and was greeted by the cheery din of happy-hour-goers under a chandelier made out a wagon wheel with bras and a glitzy disco ball."

That's enough to put a boy off his feed.

...and if you leave out the bison I bet it's even better :) !

On Thu, 18 Jun 2015 18:59:51 -0400, Martin Riddle Gave us:

Which is great as it is leaner than pork, beef, and even poultry and fish.

Still $10 a pound for ground meat is a tad too much.

Cook it quick too, or it will be a tad too tough.

Good stuff, though.

From the article: "McDonald's has been serving burgers since Ray Kroc opened his first store in Des Plaines, Illinois"

That is not exactly the case. Ray bought the name and rights/ideas from the McDonalds brothers and then built it up in a big way.

Anyhow, I think that the younger generation is just not interested. Their unique spot in the market is gone and they are now looking for the magic formula that probably is gone.

Found a while ago: How to prepare tofu: Take pan, put oil into it let it get hot throw tofu into garbage can put steak into pan

:)

You don't want lean meat for a good burger. The more fat, the better. IMHO (I'm still trying to convince my wife of this, leaner is healthier in her book.) George H.

I think ~15% is good, less comes out dry, more shrivels ups.

When we're not rushed we grind our own. The wife's monster Kitchenaid mixer had a meat grinder attachment available so we bought it. ...Jim Thompson

Try gibnut. Better than bison, beef, chicken, and many others.

To a point I agree. But if there's two much, then the flames flaring up from the grill tend to char the meat. I like 85% for burgers.

On Fri, 19 Jun 2015 03:50:10 -0700 (PDT), snipped-for-privacy@columbus.rr.com Gave us:

I think that the entire "quick and dirty" fast food era is about to topple. Cold cuts and bread in the grocery is cheaper, and far better for you. Even real food joints are not that much more pricey.

Hell, trans fat bans will probably deal them a healthy blow.

On Fri, 19 Jun 2015 21:22:42 +0800, Reinhardt Behm Gave us:

Hehehe... I like this recipe.