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Grind your own homeburger

Nancy Leson
Seattle Times

According to my Food for Thought pard  Nancy Leson, the #1 reason to go to all the trouble of home-grinding your own 'burger is because it will taste way better.  

Reason #2? It's really not all that much trouble. Plus you'll know exactly what's in it. Which, she suggests, might include bacon or chorizo. Which can never be bad.

Just talking with Nance on this topic  got me thinking about retrieving the KitchenAid meat grinder attachment from my Drawer of Forgotten Appliances. When I first tried it out, the process was laborious and the product wasn't really all that great, either. I've just learned that was because I was doing it all wrong. 

Nancy has some great tips for grinding your own so I'm going to give it another try. And I'm definitely including the bacon. Maybe the chorizo, too.

"I will gladly pay you Tuesday for a hamburger today."

– Wimpy J. Wellington

Dick Stein joined KNKX in January 1992. He retired in 2020 after three decades on air. During his storied radio career, he hosted the morning jazz show, co-hosted and produced "Food for Thought" with Nancy Leson and wrote and directed the Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen.