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Old 04-24-2010, 06:21 PM   #11
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buckytom - Nope I have never tried making "ground" beef with a knife. I was just taking a stab at an answer based on how I cut my raw meat.
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Old 04-25-2010, 02:13 PM   #12
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thanks guys. i think i'll try this soon.

jpbill, i agree about sausage meat. i've found the best (fresh not dried) sausage has slightly larger chunks of meat rather than finely ground. my old italian food purveyor/mentor taught me that this was how to tell a quality sausage as it's harder or impossible to mix in fillers like breadcrumbs and other stuff when the meat is chunkier.
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Old 04-25-2010, 03:06 PM   #13
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Quote:
Originally Posted by mollyanne View Post
...well, it helps when you lean in and show a little cleavage when you ask...no, I didn't say CLEAVER...ha, but for guyz you might get better service to show a little cleaver
Mollyanne thats like a guy having to ask directions when he's lost... Never gonna happen...
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Old 04-25-2010, 03:20 PM   #14
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Mollyanne thats like a guy having to ask directions when he's lost... Never gonna happen...

That's cause we have GPS.
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Old 04-25-2010, 04:11 PM   #15
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Or a good sense of direction. And my cleavage is quite a sight thank you.
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