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Old 03-01-2012, 09:19 AM   #71
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Quote:
Originally Posted by Soma View Post
FrankZ: what is that gorgeous red machine? details please? Is it just a meat processor, or is it also a bread kneader? I can't see too clearly, got up at 3AM again.....drat!
That is Lucillee. She is a stunning example of the KA Pro600 and does many different things for me. She grinds meat, she crushed fruit, she slice, she shreds, and she make my dough. She has even stuffed sausage for me.

And she does it all without complaint.
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Old 03-01-2012, 09:21 AM   #72
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That is Lucillee. She is a stunning example of the KA Pro600 and does many different things for me. She grinds meat, she crushed fruit, she slice, she shreds, and she make my dough. She has even stuffed sausage for me.

And she does it all without complaint.
Just be careful she doesn't do a cliff dive into the nearest porcelain receptacle.
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Old 03-01-2012, 12:12 PM   #73
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Frank - you really need to get Lucille some bling. Maybe a nice set of earrings?
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Old 03-01-2012, 12:18 PM   #74
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Frank - you really need to get Lucille some bling. Maybe a nice set of earrings?
Now that you mention it, I am not sure I have any pictures of her wearing her bling.. hmmm...
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Old 03-01-2012, 04:06 PM   #75
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Frank, I'm not sure it's even worth the trouble to seek higher authority in a store. Honestly I don't use hamburger all that much. Sometimes I buy "buffalo" burger, sometimes I just buy what's in the meat case, sometimes I trim my own steak and give it a quick run through my food processor. If I were using hamburger all the time I might go to some effort but more often than not I cook things that don't have any relevance to hamburger. In fact off hand hamburgers are the only thing I can think of where I use ground beef.

I had the same problem with whole chickens. They didn't have any halves and I wanted them to saw a whole one in half for me. "We don't want to clean the saw for just one chicken." I ended up getting a cleaver and between that and my shears I prefer my cutting my own whole chickens now anyway, I always buy them whole whole and either cut them in half or do that thing where you make them lay flat like road kill.
Do you leave tire marks on them?
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Old 03-01-2012, 04:14 PM   #76
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No mam, them there's grill marks!

I was talking about that thing where you flatten out but I can't remember the popular name for the procedure. IIRC I first discovered that reading the Cooking with Julia and Jacques cookbook, and thought it was really neat! In many cases it's easier to cook a whole chicken when it's flat... (unless you're stuffing it).

Heh, heh, heh, roadkill chicken! I should look into ways to leave authentic looking tire mark shaped grill marks on them.
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Old 03-01-2012, 05:06 PM   #77
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I do not have the picture of mine, but here is the slightly newer model:
Kitchener #12 Electric Meat Grinder 1/2 HP | Meat Grinders | Northern Tool + Equipment
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Old 03-01-2012, 08:30 PM   #78
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Quote:
Originally Posted by Gourmet Greg
No mam, them there's grill marks!

I was talking about that thing where you flatten out but I can't remember the popular name for the procedure. IIRC I first discovered that reading the Cooking with Julia and Jacques cookbook, and thought it was really neat! In many cases it's easier to cook a whole chicken when it's flat... (unless you're stuffing it).

Heh, heh, heh, roadkill chicken! I should look into ways to leave authentic looking tire mark shaped grill marks on them.
Is the term "spatchcock" ?
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Old 03-01-2012, 11:41 PM   #79
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Any butcher, at your request, should be happy and willing to grind whatever meat you provide them with. Go to their case, get a piece of chuck, ask them to grind it, done and done.
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Can anyone say if 3 major grocery chains in the US, Vons (Safeway), Ralph's, or Albertsons will oblige someone wanting fresh ground hamburger made up from a selected cut of beef? I doubt it.

If you want to attempt it, get to the store before most meat department supervisors leave, around 2:00 in the afternoon, from my experience. Anyone else in the department won't do it.

Way back in the thread. . . it is a common practice. If your butcher won't do it for you, then tell him/her to kick rocks, and go elsewhere.
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Old 03-01-2012, 11:52 PM   #80
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Sometimes there is no elsewhere. Sometimes you have to either take what you get or do it yourself. Even in the big bad city of Los Angeles our supermarkets Von's, Ralphs and Albertson's often tell us they just can't do it, too much cleaning the machine for just one order and just for the FDA. Nevermind Gelsons, they just closed their NW SFV store even with their $20/lb. steaks. Even when you charge that much you can't afford to clean the machine for just one customer.

Better to get your own grinder or use a food processor.

That was a mind blower Gelson's closing. I had thought their $20/lb steaks were just proof of my failure. Now that they've closed I can see the $20/lb steaks were proof of their failure! Ah, perspective...


BTW "Ralphs" is with no apostrophe. It was founded by a guy whose last name is Ralphs. Technically I suppose the market name is Ralphs' (for grammarians, but not for marketeers). AKA Kroger's in many markets and cities...
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