Rita,Bob, thanks for accepting the challenge for us. You did volunteer, right?
"Style" seems to be the operative word. How is 'style' different from the original, besides being produced in a country other than Japan? Your challenge "if you choose to accept it" (....you are not old enough to recognize that quote) is to compare "Kobe-STYLE" beef with the original.
And is 'ground' a reliable comparison to whole cuts?
What was the cost of your Aldi's Kobe-Style Ground Beef in the mid-west?
You have a high batting average....I AM interested in your opinion about the Aldi's ground Kobe-STYLE ground beef results to see if you think it is any better than an 85/15 ground chuck or some of the home-ground beef mixtures.
Have you checked your wallet lately? Maybe a research grant might be in order.
Love your approach to cooking and your investigative nature, not to mention your sense of humor,
Thanks Rita!Right, Bob. Mission Impossible. Bet you looked it up, huh? (...chuckle).
Your sliders look perfect. They were my favorite color too. Was the color indicative of the rareness of the meat or was the meat cooked more than the color suggests and only the color was affected? (How to phrase that question????)
I too use Costco's ground beef. I usually add about 2% olive oil to the mix before shaping the burgers to make up for the leaner mix. Using the grill grates I get no flareups.