Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!linus!wivax!decvax!harpo!floyd!vax135!cornell!uw-beaver!tektronix!tekmdp!bronze!crimson!emmyl From: emmyl@crimson.UUCP Newsgroups: net.cooks Subject: Roqueburgers Message-ID: <1517@crimson.UUCP> Date: Thu, 16-Jun-83 16:37:10 EDT Article-I.D.: crimson.1517 Posted: Thu Jun 16 16:37:10 1983 Date-Received: Sat, 25-Jun-83 22:08:23 EDT Lines: 15 Recently tried my Roqueburger recipe (just after posting it to the net). On advice from my butcher used *less lean* hamburger and they turned out very dry. Read recently that the *coarser* the hamburger is, the less dry it becomes while cooking. Next time I am going to try coarsely ground chuck that isn't too lean and see what happens. As for knife sharpening. I used to think I couldn't learn to use a steel (like butchers use) for sharpening until a friend made me try it. It was awkward at first, but I kept practising until now I just whip it out and give the knife a few swipes and have an instantly sharp knife - much faster than any other method after you get the hang of it and no little metal filings to wipe off. Think it is much easier on the knife blade, too.