recommendation for meat grinder

On Wed, 02 Feb 2011 09:19:47 -0600, Melba's Jammin'
wrote:


You can't gloat yet...I have a slot on the netbook and laptop and on
the desktop. The card readers are built in, like the old floppy drives
were. BUT, the older desktop just doesn't recognize the higher
capacity cards. TH's desktop, which is only 2 years old does, though.

I do have a portable card reader, though. It looks like a flash drive.
I carry it around because the computer at the office are ancient and
have no card readers.

TH replaced the Mac he was using when Apple told him he'd have to get
a whole new system to accommodate a digital video editing program he
wanted. The new PC was less than half what it would have cost him to
replace the Mac.

We've always been a equal opportunity household. We're easy over
here...Windows, Mac Os versions, Linux, you name it, we play with it.
I should open a store.

Boron
 
On Thu, 03 Feb 2011 13:09:13 -0800, Mark Thorson
wrote:


You wanted a spreadable paste? Why not rehydrate them first, run them
through the Champion and then cook it down to the consistency you
want?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Stu wrote:
I suspected as much. I have the old all-metal meat grinder that
my mom used, even though I don't have her mixer--or my
grandmother's. I keep forgetting to look but think my mixer was
from the Hobart days though.

Drat! I just saw a mixer repair place and have already forgotten
where it is. A couple of years ago, I got an old KA mixer (with a
glass bowl--not the same as grandma's though), and it is missing a
piece that has since evolved. I suspect a mixer repair place
might be able to replace it.

--
Jean B.
 
On Wed, 02 Feb 2011 14:40:18 -0500, Boron Elgar
wrote:


Bullshit! There are adapters readily available so that most brands of
lenses will fit most brands of cameras. Lens adapters have been
available since the very early days of photography... if not no one
would have bought any lenses that can cost hundreds and thousands of
dollars only to shitcan them whenever they bought a new camera.
Adapters are very inexpensive, no one would abandon an expensive lens
rather than buy a $20 adapter. Anyone who owns a camera with the
ability to accept an interchangeable lens knows this.
 
Melba's wrote on Thu, 03 Feb 2011 15:26:15 -0600:



It's getting a bit OT but I usually have a bowl of Pho Ga (made with
chicken white meat and chicken stock) at least once a week. I don't know
how authentic it is since not all Pho places serve it, but it's very
good and healthy too. I might mention that it's also made with dark
meat.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
 
Brooklyn1 wrote:

Some people have more cash than counter space. Also a not insignificant
number of people who enjoy baking "artisan" breads are older retired
folks who may have arthritis or similar ailments and not be able to
knead dough by hand.

Given that several wooden spoons perished mixing my cookie dough before
I got my (used) N-50, I think my N-50 is worthwhile.


The bakery I work with has 30 and 60 quart Hobarts, they are certainly
very nice, but they do take a lot of space. The 60 quart model is also
208V 3 phase.
 
On 1 Feb 2011 20:49:45 GMT, notbob wrote:


My Kenwood has never so much as burped mechanically. And believe me,
that thing has gotten a workout over the years. I have one recipe for
Cocodrilo bread that requires it to run for 17 minutes at high speed.

To be honest - The head-raising lever was a cheap piece of plastic and
replaced quickly, and somehow over the past year I lost a rubber
footie, but it is exactly the height of a nickel and I always have
loose change.

Within a year after I bought mine, the line was taken over in the US
by Rival and then by DeLonghi, as you mention, and Rival was never so
hot, either. Customer service went all to hell, but since the thing is
a workhorse, I was fortunate in never having to experience it any
closer than other owners' online complaints with the re-branded
machines.

The current Cuisineart and Viking mixers look as if they are stolen
from the Kenwood design. I often wondered.

Boron
 
On Tue, 1 Feb 2011 23:35:55 -0500, "Ed Pawlowski"
wrote:


No one needs a stand mixer to beat a couple three eggs... I beat a
dozen eggs most every omelet, I use a small wire whisk in a 1 1/2 qt
bowl, why bother to break out my hand mixer and then have to clean it.
 
On Thu, 03 Feb 2011 13:30:46 -0800, sf wrote:


Cooking to reduce would alter the flavor... rehydrate minimally and
put through a food mill. But I wouldn't do any of that, dried
apricots are pricy, eat as is. Wanna spread, just buy a jar of
apricot jam, costs less, no work, tastes better. Mark Thorazine is
very sick and extremely ignorant.
 
On Wed, 02 Feb 2011 09:17:04 -0600, Melba's Jammin'
wrote:


I do not make sausage and I only use ground meat rarely. I suppose
that is why I hesitate to bother with the grinder.

I do not see how I would save any money and I get my specialty ground
meats like lamb, from the best butcher around here. He charges me what
a lamb shoulder would run anyway, so I figure let him do the work.

I suppose if I used ground meat more often, it'd make some sense.

Grain mill...well,, that's a whole 'nother thing.

Boron
 
On Thu, 03 Feb 2011 15:19:27 -0500, Brooklyn1 wrote:


Simple knowledge of anatomy and the cuts of meat you're buying.


Catgut is not from any part of the skeletal or muscular system.
They're made from organs. Specifically, intestines. Why do you
think it's called "gut"?

I'll bet your link even verifies this without even looking at it (did
*you* read it?).


Go tell your definition to any butcher or trained chef and see how far
you get.
-sw
 
On Thu, 3 Feb 2011 16:43:30 -0600, Sqwertz
wrote:


Nonsense... all cuts of meat contain the same connective tissue.


They're made from the connective tissue that hold the intestines in
place, the same type of tissue found everywhere else, all connective
tissue is the same, just different configurations.


Yes, you're smarter than everybody.... with sqwertz we don't need any
encyclopedias, dictionarys, libraries or universities. Most butchers
and chefs are HS drop outs (fact), in fact most are functionally
illiterate if not totally illiterate... like sqwertz.

And btw, there is no such thing as a "trained chef", one is born
knowing how to cook... cooking is a natural talent like any other
artistic ability... one cannot learn how to cook anymore than someone
who is tone deaf can learn to be a musician. Now go back to making
your disgusting chicken skin soccer balls, you kindergarten kitchen
kreep.
 
In article ,
Mark Thorson wrote:


Apricot Butter, Mark. Rehydrate the aps, mill them (food mill), add
sugar, cook until thick. Blue ribbon stuff, although I use fresh aps in
it, too. It will thicken more when it's cold.

What use are you planning for your apricot paste?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Boron Elgar wrote:

Not true, all of the kitchenaid drive hub attachments will work just
fine on a Hobart N-50 mixer. If they are serious bread bakers, they need
to either buy the top end KA models and hope for the best, or else cough
up the dough for the Hobart and be done with it.
 
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