I admire your friend's dedication, Tidbits.

That's a great hint about the Morningside corndogs. I just bought their Italian sausage- but haven't tried it yet. I want to make a big pot of sauce with it and some peppers and onions over pasta.

The breakfast sausage isn't bad– we eat it once in a while.

Remember that huge scandal in the kosher meat packing plant last year? If you can't trust kosher meat — you certainly can't trust regular meat. Deregulation has left consumers prey to the kinds of practices that used to give people nightmares in “The Jungle”. Even where regulations exist, there are never enough inspectors to do a credible job.

I knew I liked you.

dark bittersweet chocolate jones, here.

dr.e

The answer: Go vegetarian. The food's better & you don't need hamburgers anyway.

For those who love cooking, I prefer TVP (Texturized Vegetable Protien) to the pre-seasoned crumbles. It has essentially no fat and no salt and no other flavoring, so you certainly need to add all that to make it taste good. I just find the pre-seasoned crumbles sometimes are seasoned incorrectly for what I'm making. For example, I make a lot of TVP tacos and fake bolognese sauce that don't work too well with the crumbles.

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Chronic Wasting Disease (CWD)
What is chronic wasting disease?
Chronic wasting disease (CWD) is a progressive, fatal nervous system disease known to naturally infect white-tailed deer, mule deer, black-tailed deer, moose and elk.

CWD belongs to the family of diseases known as transmissible spongiform encephalopathies (TSEs). Though it shares features with other TSEs, such as bovine spongiform encephalopathy (BSE) in cattle and scrapie in sheep, it is a distinct disease known at this time to only affect members of the deer (cervid) family……………………………………..
http://www.inspection.gc.ca/english/anima/heasa…

Current US NIH web pdf's say that Canadian hunters have contracted CJD (100% fatal) from slaughtered CWD infected white-tail deer

The only thing was I had to use a cast iron pan because the patties were too weak to stay formed the grates on the grill. I lost the first few patties and I'll probably use foil next time.

The added health benefit is that the amount of dietary fat is reduced by 70%.

The food safety officer at American Foodservice, which grinds 365 million pounds of hamburger a year, said it stopped testing trimmings a decade ago because of resistance from slaughterhouses. “They would not sell to us,” said Timothy P. Biela, the officer. “If I test and it’s positive, I put them in a regulatory situation. One, I have to tell the government, and two, the government will trace it back to them. So we don’t do that.

Yikes!