Course Grind meat for chili...

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like. Can someone describe it?

Around here, chili grind is meat that's been run through the grinder
just once, using the plate with the largest openings, maybe 1/4 inch.
Thing is, the meat cooks down and looks like regular hamburger grind
by the time the chili is done.

I make my chili the old-fashioned way, by dicing the meat in cubes of
1/2 inch, or so.

David

david the elder said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before
I get a blank stair from my butcher when I ask him to course grind
it, I'd like to know what it looks like. Can someone describe it?

Around here, chili grind is meat that's been run through the grinder
just once, using the plate with the largest openings, maybe 1/4 inch.
Thing is, the meat cooks down and looks like regular hamburger grind
by the time the chili is done.

I make my chili the old-fashioned way, by dicing the meat in cubes of
1/2 inch, or so.

David

I recommend diced beef or pork, too, unless I'm just throwing together a
quick and dirty pot of chili and ground beef is all I have on hand. Then I
don't care what the grind is.

Jill

Dannyl said:

The reciepe I have for chili calls for a course grind chuck.  Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like.  Can someone describe it?

That would be "coarse" grind, as for typical fresh Italian sausage...
usually through a grinding plate with at minimum 1/2" holes. You will
probably need to grind the meat yourself as most butcher shops are not
going to custom grind except for very large quantities, and coarse
grind chuck is really not very typical, usually when butcher shops
that do coarse grind it will be pork.

Here is some information about the various grinding plates:
http://tinyurl.com/2fwfl7
http://www.alliedkenco.com/catalog/index.php?cPath=23_22_398&osCsid=cac1321c40ec08ba19d6195c26b1bc8c

Sheldon

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like. Can someone describe it?

Why is it that so many people who post here can't spell?

It makes the folks on alt.punk look like English professors, and
several of them are from non-English speaking countries.

--Bryan

Food Snob said:

Why is it that so many people who post here can't spell?

It makes the folks on alt.punk look like English professors, and
several of them are from non-English speaking countries.

I find it mildly amusing that you know about alt.punk? Interesting.
LOL

--
Zilbandy

Food Snob said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck.  Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like.  Can someone describe it?

Why is it that so many people who post here can't spell?

Only one word is spelled incorrectly ("receipe"😉 which is quite common
amongst even the very literate, and with very little stretch could be
construed as the very common "ei after c" typo... the others ("course/
stair"😉 are spelled correctly but are the incorrect form, which is
indicative that English is not the poster's primary language,
especially since the sentences are better constructed and much more
intelligible than what the majority offer up. I think you're
unnecessarily knit picking.

Sheldon said:

I think you're unnecessarily knit picking.

Actually, I believe the term you meant to use is "nitpicking", but who
am I to be such a nitpicker. ::ducking:: 🙂

--
Zilbandy

Zilbandy said:

Sheldon said:

I think you're unnecessarily knit picking.

Actually, I believe the term you meant to use is "nitpicking", but who
am I to be such a nitpicker. ::ducking:: 🙂

--
Zilbandy

I "think" he did that on porpoise. ;-)

David

david the elder said:

Zilbandy said:

Sheldon wrote:

Quoted message said:

Quoted message said:

I think you're unnecessarily knit picking.

Quoted message said:

Actually, I believe the term you meant to use is "nitpicking", but who
am I to be such a nitpicker. ::ducking::  🙂

I "think" he did that on porpoise. ;-)

I type like a squid out of water, all testicles.

Sheldon

In article <[email hidden]>,

Food Snob said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like. Can someone describe it?

Why is it that so many people who post here can't spell?

Splinter skill notwithstanding, I wonder if spelling skills might be
better overall if public school teachers spent more time on core
academics and less time trying to inflict their personal religious
beliefs on students.

Chili grind in my region is about a 1/4-3/8" diameter grind.

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Food Snob said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like. Can someone describe it?

Why is it that so many people who post here can't spell?

Splinter skill notwithstanding, I wonder if spelling skills might be
better overall if public school teachers spent more time on core
academics and less time trying to inflict their personal religious
beliefs on students.

Religious beliefs don't enter it here, it's teaching to test. Screw skills
and core academics, they are teaching kids to take the stupid state tests
which doesn't necessarily tell you anything about a student's skills.

Cindi

Quoted message said:

Chili grind in my region is about a 1/4-3/8" diameter grind.

Food Snob <[email hidden]> wrote in news:1179505445.387371.107830
@k79g2000hse.googlegroups.com:

Quoted message said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before I
get a blank stair from my butcher when I ask him to course grind it,
I'd like to know what it looks like. Can someone describe it?

Why is it that so many people who post here can't spell?

It makes the folks on alt.punk look like English professors, and
several of them are from non-English speaking countries.

--Bryan

Here's an excerpt from:

http://www.use-net.ch/netiquette_engl.html#spelling

Every few months a plague descends on Usenet called the spelling flame.
It starts out when someone posts an article correcting the spelling or
grammar in some article. The immediate result seems to be for everyone on
the net to turn into a 6th grade English teacher and pick apart each
other's postings for a few weeks. This is not productive and tends to
cause people who used to be friends to get angry with each other.
It is important to remember that we all make mistakes, and that there are
many users on the net who use English as a second language. There are
also a number of people who suffer from dyslexia and who have difficulty
noticing their spelling mistakes. If you feel that you must make a
comment on the quality of a posting, please do so by mail, not on the
network.

Alternatively, if you want to discuss spelling, try here:
alt.language.english.spelling.reform

M

Morvin Stayner said:

Every few months a plague descends on Usenet called the spelling flame.
It starts out when someone posts an article correcting the spelling or
grammar in some article.

Point well taken, and I, for one, promise to take it to heart.

David

Zilbandy said:

Food Snob said:

Why is it that so many people who post here can't spell?

Quoted message said:

It makes the folks on alt.punk look like English professors, and
several of them are from non-English speaking countries.

I find it mildly amusing that you know about alt.punk? Interesting.
LOL

Know? I am the #1 all time poster on alt.punk.
The Bonobos are punker than punk.
http://www.myspace.com/TheBonobos

Quoted message said:

--
Zilbandy

--Bryan

On May 18, 2:51 pm, "Cindi - HappyMamatoThree"

Quoted message said:

Religious beliefs don't enter it here, it's teaching to test. Screw skills
and core academics, they are teaching kids to take the stupid state tests
which doesn't necessarily tell you anything about a student's skills.

Cindi

Yes, Cindi. I'm so glad I got to do my high school teaching before the
advent of standardized tests. One one my greatest (unintentional)
compliments came from a father who told me that he'd heard from his
son that not only was I teaching evolution in my biology class, but
that my tests had made him think. When I thanked him for that, he
stormed out. Heh!

OB food: Cook's night off tonight, with a supermarket roasted chicken
and a bag o'greens. Pork shoulder pot roast tomorrow, with some fresh
bread.

David

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

david the elder said:

Dannyl said:

The reciepe I have for chili calls for a course grind chuck. Before
I get a blank stair from my butcher when I ask him to course grind
it, I'd like to know what it looks like. Can someone describe it?

Around here, chili grind is meat that's been run through the grinder
just once, using the plate with the largest openings, maybe 1/4 inch.
Thing is, the meat cooks down and looks like regular hamburger grind
by the time the chili is done.

I make my chili the old-fashioned way, by dicing the meat in cubes of
1/2 inch, or so.

David

I recommend diced beef or pork, too, unless I'm just throwing together a
quick and dirty pot of chili and ground beef is all I have on hand. Then
I
don't care what the grind is.

Jill

Diced meat, beef or pork, is not chili!

Kent

In article <[email hidden]>,

Cindi - HappyMamatoThree said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Food Snob said:

On May 18, 8:57 am, Dannyl <[email hidden]> wrote:
> The reciepe I have for chili calls for a course grind chuck. Before I
> get a blank stair from my butcher when I ask him to course grind it,
> I'd like to know what it looks like. Can someone describe it?

Why is it that so many people who post here can't spell?

Splinter skill notwithstanding, I wonder if spelling skills might be
better overall if public school teachers spent more time on core
academics and less time trying to inflict their personal religious
beliefs on students.

Religious beliefs don't enter it here, it's teaching to test. Screw skills
and core academics, they are teaching kids to take the stupid state tests
which doesn't necessarily tell you anything about a student's skills.

Ah yes, that too! Anything but critical thinking skills, especially in
the bible belt where I am.

Sheldon said:

indicative that English is not the poster's primary language,

"Dan Landry", from Vermont, who uses American terms like "blank
stare" and states his case in perfect spoken English sure sounds
American to me.

-sw

Kent said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

david the elder said:

On May 18, 8:57 am, Dannyl <[email hidden]> wrote:
> The reciepe I have for chili calls for a course grind chuck.
> Before I get a blank stair from my butcher when I ask him to
> course grind it, I'd like to know what it looks like. Can someone
> describe it?

Around here, chili grind is meat that's been run through the grinder
just once, using the plate with the largest openings, maybe 1/4
inch. Thing is, the meat cooks down and looks like regular
hamburger grind by the time the chili is done.

I make my chili the old-fashioned way, by dicing the meat in cubes
of 1/2 inch, or so.

David

I recommend diced beef or pork, too, unless I'm just throwing
together a quick and dirty pot of chili and ground beef is all I
have on hand. Then I
don't care what the grind is.

Jill

Diced meat, beef or pork, is not chili!

Kent

Here we go again... a bowl of red; no meat and probably in your estimation
no beans, either. Just a bowl of hot spicy slop. Son, we aren't on a trail
ride but even then they had some beans to throw in the pot. Ask me how I
know. Historians will tell you; beans and dried meat were staples on the
trail and on cattle drives. Maybe you think guys want to eat sauce around a
campfire; somehow I think they want something more to dig their teeth into.
Give me until tomorrow and I'll dig up the sources PBS had for the trail
ride out to Montana and also for the Texas series they did with serving the
ranch hands. Tell me they didn't have meat and beans.

Jill