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Old 07-27-2012, 06:02 PM   #31
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It will be interesting to get some more opinions on the matter.

My belief is that the fat is the flavor.

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Old 07-27-2012, 06:57 PM   #32
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Originally Posted by Zhizara
The beef in the fattier hamburger is cooked in that fat. Once it is cooked, the fat has done it's job and is no longer necessary for flavoring. I don't bother resting, 'cause I'm hungry.
Using what I have on hand includes the meat. If it is somewhat fatty, I pour it off in the middle and end too. And I agree about the resting thing-when it comes out of the oven it gets served.

No matter where I serve my guests, it seems they like my kitchen best!
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Old 07-28-2012, 05:56 AM   #33
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Buon Giorno Chopper,

Of course, one can use 100% beef or veal verses a blend of ground meat. I use the pork, to provide more flavor. However, it is equally as tasty without ... I make it with veal in Italia and pork and in Spain, with beef and pork. Though I have made it with just beef for friends who do not eat pork ...

Have great wkend.
Ciao, Margaux.
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Old 10-10-2012, 06:04 AM   #34
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I add 2 crushed weetbix and 2 eggs to my meatloaf mix and it never falls apart. I also like placing strips of streaky bacon over the top when it's halfway done, it protects the outside from over browning and you have crispy bacon as a bonus!

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