I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) burgers is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). (For safe, raw ground beef, see this recent post on steak tartare.)       Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself. Why go to the Read On »

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Over consumption of sugar and carbs are to blame for obesity.  Re-examine fat, its role in nutrition and society, via Civil Eats.

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