- 18,145 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 784
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Lookin' good Brian! Hope they tasted as good as they looked. And where can I get one of those jackets??? My K Mart must be falling down on the job. Ain't heard a Herb Tarlick reference in a few years!
Clar! Yup I finally took that sausage squisher out of the box. Wish I had of done it weeks ago.
Red. Happy you're a Tarlick fan. Maybe Foam, you and I can start The Order of the Herb Tarlick Spot Coats. TOHTSC.
They turned out better than I expected. Seasoned just right. Not too fatty like the store bought kind. Firm, Fresh. Nice snap. Drowned in beer!
Thanks for watching after me Red.
You take care
Ill give it a try next time. Thanks!
Justin!. Thanks for the kind words.
That is why my butcher told me that they basically changed the hamburger standard from 27% fat to 80/20, there just isn't enough fat and it really had nothing to do with Healthy. They said health and charged more and had less fat!
I miss my hamburger, I miss not needing a binder! Sure they shrink but they taste good too! 95/5 is ridiculous its pre-chewed steak. If you tell the butcher you want 27% 9 times out of ten you hear, we just don't have the fat, or we'd have to dirty the grinder for a small amount, etc etc etc....
Where have all the real butcher gone! I believe that there would be a HUGE market for custom butchers doing "specialty" work if promoted properly. Put together a three building duplex with an open air market in the middle. One building a custom butcher, one and artisan baker, the last a fresh local produce stand in the quadrangle w/ specialty green grocery items in the third building. Local meats, homemade bread, fresh produce. You would have to have trouble keeping the stalls/booths/building stocked! AND if produce is seasonal and you can not find fresh, close the doors till you can. Make it seasonal.
Sorry...... <steps off the soapbox>