well Bob came to my rescue, again, and now I must say I understand the errors i made: it was the gristle...BUT I will Never Never buy pre-made hamburger again. I am a convert now and even if I spend an afternoon grinding and then freezing...NEVER will buy hamburger meat that i did not grind myself, again. These were more than delicious, more than scrumptious; and even more interesting is that less individual burgers were eaten because each burger was so dense with meat.

Michael, pls don't let this post be in vain....i did hamburger BUT so much trial and error: first i have the KA grinder and bought pot roast with what i thought was a good content of fat. Could be gristle tho BECAUSE i refrigerated the devices to get cold, as well the meat...cut into 1 inc cubes and three times the fat would get caught in the big holes....had to undo the device three times to clean the holes cause they were clogged. WHAT DID I DO WRONG? was it the meat? was it indeed gristle because to me it was fat and if fat then why did it get clogged? Meanwhile I do have hamburger meat but there is no way I am putting it thru twice...and i had to cut off all the fat/gristle... YOU MUST tell me what I did wrong...please..please don't ignore this - btw the good thing about all this is that I actually got my hubby in to help out he was so impressed with me as well he cut the meat so all I got was meat and no white whatever....

I moved on Aug 3 and my kitchen was just finished with the last of the caulking last night at midnight...still cleaning....and the stress has me eating so much I probably won't even fit into my clothes if i ever find the boxes they're in

i gotta say that I find Food Detectives on FN quite informative in a lot of their segments.

I hope the answer is not in pressuring Nobu Matsushta into reluctantly removing blue-fin tuna from his menus; I think he should stand his ground; because if he doesn't hear it now as it crumbles; he will soon find himself treading very deep waters from whence he might not recover. Why such a reknowned and revered chef and restaurant owner has to wait till the presses run stories like this, amazes me for the complete lack of foresight on the actions he takes and for the ramifications of these actions - it's absolutely stupefying in an industry where the sustainability of food is what this industry is built upon and the raison d'etre of its existence.