On Thu, 30 Sep 2021 21:18:48 -0400, Michael Trew
Post by Michael Trew Post by Cindy Hamilton Post by bob Post by Sheldon Martin
We have medium rare burgers all the time, however I grind the meat and
grill it immediately. I'd not recommend rare burgers at any eatery. I
usually don't make burgers, I prefer ground steak, 12+ ounces, no bun.
Wait, you make medium rare burgers all the time but you usually don't
make burgers? This is rather confusing.
It looks like he's trying to say he serves burgers without buns, but
he doesn't call them burgers; he calls them ground steak.
Or perhaps he's making a fine distinction: burgers are made with lesser
cuts, but he grinds up steak to eat without a bun.
Fair enough. It was a rather round about way of saying such which
appeared to say I make burgers and I don't make burgers.
A lot of usenetters make up stuff and forget what they said last post
but they don't usually do a full '"180" in a three sentence paragraph.
LOL except for John.. sometimes he does a full 180 twice in a short
A Ground Steak used to be a NYC diner staple, an oversized burger
pattie sans bun, usually served on a plate with mashed potato, gravy,
and a veggie plus a cup of soup or a small salad. NYC diners
typically put a basket of rolls on the table. I still make ground
steak for dinner at home... a 12 ounce pattie grilled on the Weber.
I've posted about Ground Steak at diners several times over the
years... the newbies wouldn't know. Which cut of beef varies, could
be an actual steak but usually not at a diner... at home I grind top
round or lean chuck. At home I cheat, I make my patties more than a
pound, cats get a share too.
Yesterday I changed my mind about what to do with that cabbage, it got
chopped up and became cabbage soup. I went into town and bought a top
round steak that I diced and sauted. I also bought carrots, a five
pound bag of gorgeous large sweet carrots, I diced three for the soup.
Carrots never get wasted here, lots of deer to help eat them. Just
needed a can of crushed tomatoes, I buy the 28 oz size by the case. I
added 3 bay leaves and SnP. Simmered for hours in a 12 qt pot. I
always count how many bay leaves and am sure to pull that many out.
The temperature dropped into the low 40s last night so the fall
foliage in the Northern Catskills is magnificent in the bright morning
sun, hurts my eyes to look at my sugar maples.
Oh, forgot to mention, I make my cabbage soup sweet & sour with a
handful of raisins and the juice of half a lemon... the lemon rind
goes in my Crystal Palace glass. In the morning that lemon rind gets
tossed out my window, critters eat it, nothing wasted. Orange rinds
get diced small, wild birds eat it.
The Toolmaker is one of the World's two oldest professions.