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yesterday , I was digging around in the basement and found 2 big cases of Gourmet, Probably back to the early 60's, Gonna wander thru some of them soon, and see what I can find...,and thanks for the site with all the mags listed on it Bud,,

I think that the real course grind makes a great deal of good difference in the burgers.took several tries but I got a 3/8"inch for my #22 hand crank and it is much better than the smaller ones.. Bud

you could put a touch (very small) of pickling salt in it, it has nitrate in it, and it will kill the botulisim bud The stuff labelled by Morton as "Canning & Pickling Salt" is just plain salt with no anti-caking agents and certainly no nitrates or nitrites listed on any I have ever bought. In fact it says "Plain salt, nothing added" on the label. The dessicants added to table and kosher salts to help them pour freely can cloud up a brine that is heat-processed during canning. The other neat thing about it is that it is a fine enough particulate to make dissolving fairly large amounts of it in even cold water pretty easy. But there are no nitrates, nitrites, or anything else that will in small amounts prevent botulism, at least not in what is available around here. Perhaps you were thinking of Tender Quick? no I was talking about Insta cure #2 and or DQ curing salt,,sorry for the error in not stating that,, Bud

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Ok, no problem,,,Its just electronic types that notice things like that(unfortunatly) Bud

I think if you have your grinder set up as mine is they won't come thru the plate. I always end up with them on the cutter that rubs on the plate,and I toss them when I clean the grinder Bud

the heating element on a kitchen built in oven is probably in excess of 3000+ watts, the breville is 1800 watts, and is smaller interior volume so its not going to be in full heat mode for as long a time as a kitchen oven... Bud An Easy Bake Oven uses 100m watts. I always thought that that was a great idea that could be developed better for real cooking. 100 thousand?????? will need some big wires Bud

you could put a touch (very small) of pickling salt in it, it has nitrate in it, and it will kill the botulisim bud

Costco here in Santa Cruz carries Christopher Ranch Organic tubs, and Gilroy is just down the road. It's always fresh, so it's possible that your bad stuff is a result of improper storage during shipping. Im jealous, being that close to Gillroy ,,,The produce around here comes from who knows where,lotsa stuff from Mexico, I assume that gilroy would be "the"place to get it but around here, who knows,,, Bud

I dont blanch but roughly chop it in the food processorwith a touch of OO and put it in ice cube trays and freeze,then vac pack the cubes, will keep for at least a year...(using Genovese Basil from the garden as well) Bud.

the heating element on a kitchen built in oven is probably in excess of 3000+ watts, the breville is 1800 watts, and is smaller interior volume so its not going to be in full heat mode for as long a time as a kitchen oven... Bud

I do the same as you, adding a touch of salt and pepper, before formingthe patties,tried it other ways ,but thatcomes out the best...(and with my opinion and a C note,you might be able to buy something useful,,)(joke) Bud

I have a Raytech, but its not laser,,you just point it at what you want to measure and it does it ie pans grills etc, probably cheaper than laser and lasts longer? Bud

The only problem around here is the store bought stuff is terrible,,,wonder if there was a problem in Gilroy,that is affecting supply...stuff is either rotten,and moldy, or all dried out... Bud

I bought a press from the Rest'supply place that is different than others I have seen,it has another section behind the little holes one, that slices the stuff up into little slices, is really fast for a quick real fine dice on the cutting board after using it in that mode....(or just use the slices.. Bud

That sounds like a great idea...when I make vinigarete, I alwaysput it thru a press, and then after I put it in the oil and lecthinhitand vinegaretc.,and mix it it with a stick blender, But this sounds like it would be much better, and easier to get it all mixed correctly and allow the Garlic to get the best flavor, great idea!!! Bud

I grind my own burger meat out of what ever they have in the "special mark down section at the krogers.only get stuff that has a suitable amount of fat in it,(If nothing suitable there, I use chuck roast),,, and grind it in a hand grinder with a plate with 3/8"holes (very course) after the first grind..I put a touch of fresh ground black pepper and a bit of salt on the pile, and run it thru the grinder again,(same plate),comes out infinately better than the real fine stuff they sell from the stores... Bud...

Are you growing them in your garden???I used to, but have not for the last few years...those looked so good I may have to find some more to plant... Bud

I have a complete wood shop ,and build all my own kitchen cabinets,my strangest use of one, was in the back yard near where I have BBQ things to cook on, I put one on the fence next to the cooking area, Only problem was the the wasps kept building nests in it,and I had to take it down cause they stung me a few times... ( Bud

He probably had bad teeth and could not stand the harder crispy edges??????????? (just a WAG)... Bud

I recently bought a no name unit that looks very close to these things,at tuesday mornings store.think it was less than $30...keep it on a table outside, on the patio, and on these real hot summer days is really great for keeping the kitchen nice and cool,can't do a turkey, but is good for lots of stuff.... Bud

cost accounting is a whole new area....you need the class....

put it in an ice cube tray and freeze it,then pack the cubes in foodsaver vac bags in the freezer till use.. lasts long time Bud Freezing works nicely, but leave out the cheese and freeze. Then add the cheese when you're mixing it up with pasta and a bit of hot pasta water. Good point, I forgot I dont put cheese in mine untill I make the final dish.... Bud

put it in an ice cube tray and freeze it,then pack the cubes in foodsaver vac bags in the freezer till use.. lasts long time Bud

"Cheating?" I originally got my chile verde recipe from my Mexican neighbor and it and every other chile verde, salsa verde etc., recipe includes tomatillos. They make a pickled sauce using just chiles, but it is a flavoring condiment, not the dish itself. I don't think that tomatillos "dilute" the flavor, they enhance it in its many variations throughout Mexico where the seasonings change, from region to region, but the base is always chiles (often poblano with other, hotter peppers), tomatillos and onions. The local produce market has Hatch chiles and they showed up at three different vendors at the farmers' market yesterday. As I said in a later post hyperbole! I love tomatillos, but for me, the perfect chili verde doesn't need them "authentic" or not. I would expect the the rendition of chili verde I make is more of a Southwestern variation than one found in a region of Mexico. Care to share a link to your recipe? Maybe I can be converted. I agree, verde is only chilis...We get em here and they usually have the thing they roast em with,and so we get em roasted as well(in Denver)Bud