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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Aussie Ora

Kitchen aid mixer

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FWIW:  My KA Meat Grinder attachment came with a 4-blade cutter.   I prefer a little courser grind so I had a machinist cut off two of the 4 cutters.   Made a difference (until the plastic housing for the grinder hopper started cracking).  My KA is circa early '80's whereas a friend of mine has a much older KA and his grinder is all metal without any plastic.   

Since then I purchased an LEM grinder where I can choose from fine to very course via different grinding plates.

 

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I've been aware most of my life of the idea that the best "ground" meat is hand chopped, and I classified this as a bit over the top. While I'm no stranger to "over the top" (we grind our own flour, well worth it), I'd been blocking out this idea out of some misguided sense of self preservation. Nevertheless, I do have some amazing (Shapton Glass) sharpening stones for my knives.

On Sunday, I bought a 3 1/2 rolled beef roast from one of my favorite butchers. A non-standard name, but the end they cut me was from near where rib eye steaks come from. I cleaned it up completely, removing all fat that wasn't marbling, saving 2 1/2 lbs of "steaks". These I cooked sous vide, then finished over coffee charcoal from Dennis, then sliced against the grain keeping the four distinct cuts in separate piles. It was a contender for the best steak of my life.

Aside from the discarded fat and tissue, I salvaged bits of meat to make one hand chopped burger. It too was amazing. Remember that one simply needs a burger to hold together as it cooks; the juices congeal, so this takes less than one would think. In comparison, any grinder (even working with partially frozen chunks and a prechilled grinder) makes a massacre of the meat. Hand chopping has a lightness impossible to realize with any grinder.

My protocol, moving forward, will be to plan for burgers and steaks, from one purchase of a hunk of beef. We were at a ranch party near Mariposa, CA two weeks ago where they served rib eye steaks to 80 people. How much reinforcement does it take for the idea to stick that ribeye steak is two cuts, and one is actually spectacularly better than the other? This was a big enough pile of meat served for anyone who wanted to get this idea straight. The dream scenario would be to rob this cut for steak night, and hand cut the rest into great burgers.

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I've had a burger every day since. I just ruined another dish I used to be able to eat out.

"Chopped" is a misnomer. At first I'd slice as far as I could, then some final mincing with a chopping motion. I've come to think of even that as mashing the meat. After slicing along all three axis, one can wad together the meat and slice another pass or two, as if slicing salumi. No thwacking the knife on the board, all careful drawing the knife past the meat.

It is worth a try. Nevertheless, one of my favorite scenes from "Being John Malkovitch" is the documentary clip where Sean Penn struggles with whether he should follow John into puppetry. ;-)

Being John Malkovich (10/11) Movie CLIP - John Malkovich Becomes a Puppeteer

Edited by Syzygies
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I've been aware most of my life of the idea that the best "ground" meat is hand chopped, and I classified this as a bit over the top. While I'm no stranger to "over the top" (we grind our own flour, well worth it), I'd been blocking out this idea out of some misguided sense of self preservation. Nevertheless, I do have some amazing (Shapton Glass) sharpening stones for my knives.
On Sunday, I bought a 3 1/2 rolled beef roast from one of my favorite butchers. A non-standard name, but the end they cut me was from near where rib eye steaks come from. I cleaned it up completely, removing all fat that wasn't marbling, saving 2 1/2 lbs of "steaks". These I cooked sous vide, then finished over coffee charcoal from Dennis, then sliced against the grain keeping the four distinct cuts in separate piles. It was a contender for the best steak of my life.
Aside from the discarded fat and tissue, I salvaged bits of meat to make one hand chopped burger. It too was amazing. Remember that one simply needs a burger to hold together as it cooks; the juices congeal, so this takes less than one would think. In comparison, any grinder (even working with partially frozen chunks and a prechilled grinder) makes a massacre of the meat. Hand chopping has a lightness impossible to realize with any grinder.
My protocol, moving forward, will be to plan for burgers and steaks, from one purchase of a hunk of beef. We were at a ranch party near Mariposa, CA two weeks ago where they served rib eye steaks to 80 people. How much reinforcement does it take for the idea to stick that ribeye steak is two cuts, and one is actually spectacularly better than the other? This was a big enough pile of meat served for anyone who wanted to get this idea straight. The dream scenario would be to rob this cut for steak night, and hand cut the rest into great burgers.
I've done this before with scotch fillet .just went to town with my knife ,formed a patty with my press must say turned out great

Outback kamado Bar and Grill

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