In N Out being mythical status irks me

[r00t]

Shanna and I bought a meat grinder, mostly for me to make jerky, but grinding your own is so much better. Same making your own pasta noodles. Hard to explain, maybe it's pride but tastes better imo

[Bardalicious]

Originally Posted by r00t [You must be logged in to view images. Log in or Register.]

Shanna and I bought a meat grinder, mostly for me to make jerky, but grinding your own is so much better. Same making your own pasta noodles. Hard to explain, maybe it's pride but tastes better imo

It does taste better. It's a worthwhile investment for sure.

What do you guys do for the addition of fat content, if anything, for your burger?

[Alawen]

Originally Posted by r00t [You must be logged in to view images. Log in or Register.]

Shanna and I bought a meat grinder, mostly for me to make jerky, but grinding your own is so much better. Same making your own pasta noodles. Hard to explain, maybe it's pride but tastes better imo

Meat oxidizes on its surface. More surface, more oxidation. The iron molecule changes from ferrous to ferric. That's why it turns brown, but even before you can see it, the change is happening and the flavor is changing.

Fresh pasta is so utterly different from dried. There's no way to achieve the same tenderness with dried. I think it's particularly noticeable when you're eating large surfaces of pasta as in lasagna or manicotti.

In short, it's not just pride; you're really making better food.