Asking the butcher to grind meat
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Last night I wanted to make some hamburgers on my grill, so naturally I looked up whatever recipe Alton Brown has for burgers and went to the store.
Now, I don't have a food processor at home, but obviously the butcher at my grocery store is able to grind meat. So my first idea was to grab the two best looking ~1lb cuts of both sirloin and chuck and ask the butcher to grind them together for me.
Is this not something you're supposed to ask? Immediately the butcher's assistant began to tell me that I would "lose half of my meat" to the grinder. Eventually the butcher on call came out to speak with me and explained that the "grinder head is so big" that I would "lose" half of the meat I was currently holding and that it would end up being more expensive than the pre-ground packaged meat available at the store.
Was he just telling me a line to get me to leave him alone? He didn't really ever explain what he meant by "losing" meat to the grinder. Does part of it just stay in there until next time he uses it? That doesn't seem to make sense. Is there any advantage to having the butcher grind fresh cuts for making hamburger patties?
Bonus question: I can't remember if it was chuck vs. sirloin that was packaged this way, but why does some ground beef come molded into that weird circular volcano looking thing? Pic somewhat related, its cropped pretty close but you can still kindof see that shape.
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Couple of weeks ago, I got completely shitfaced and proceeded to visit a 24 hour supermarket on my way home. I bought a pricey box of "Spanish Hot Chocolate" - really, really awesome thick, breakfast chocolate.
For some drunken reason, I decided to buy a 6x2 litre pack of Soya milk with it - instead of regular milk.
I don't remember my reasoning behind buying it, but I imagine it was a shitfaced "i'm gonna overcome my aversion to soya milk" thing... Yeah I have this weird gag reflex to soya milk. Anyway...
>tl;dr what to do with UHT soya milk. Does it work in any drinks?
Something's off on my pressure cooker chili
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2 cups veggie stock
1 cup water
1 lb 85% angus ground beef (seasoned, browned)
1 lb extra lean stew beef (seasoned, browned)
1 tbsp cumin, fresh ground (added after pressure release)
1 tbsp coriander, fresh ground
1/2 tsp cinammon
1/2 tsp clove
2 tsp granulated garlic
2 tsp paprika
1 large yellow onion
1 lb pinto beans
22 oz canned diced tomatoes
2 chipotles, 1 unknown dried chili, 1/3 dried habanero, pushed through coffee grinder
salt to taste
It tasted too sour. Like either I need to cut back on tomatoes and coriander or both. Also the clove was unecessary and I wouldn't add it again. Besides the oddball veggie broth (hey its what I had on hand) and the infamous /ck/ beans debate, anything obviously wrong with this recipe? Its pretty good but its not great.