Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:

Lots of snipped of a Sheldon message

> I've found the best beef cut for controlling fat content is top round
> as most of its fat is on the exterior so is easy to remove however

Worked. I used the sirloin and added a little roll in olive oil. It
ground well and tasted pretty good when I browned some up. It was not
'mystery meat' but beefy enough for use.

I've been busy so the follow up is it worked nicely. He's chowing down
on a sort of home made chili-mac among his meals and likes it. He's
also got a meatloaf meal or so of it that was mixed with small cubed
potatoes and all mashed together with spices, onions, and mushrooms
chopped small.

> don't use beef for tomato/pasta sauce, for that I buy those
> inexpensive family packs of pork shoulder chops, trim away the
> extranious fat for the crows and freeze portions in zip-locs... three
> or four chops is a good amount to braise in an 8 quart pot of sauce,

True, though I'd do 2 quarts sauce there for 4 chops.


> sometimes I'll add a few Eyetalian saw-seege too (start by browning),
> as it simmers (never boil) skim off the fat, adjust seasoning, and

I make my own sausage. basic grind pork butt and spice. I have 3lbs
still from the last run.

> combination of canned crushed tomatoes, canned whole plum tomatoes,
> and canned diced tomatoes, those are alresdy reduced salt and are
> often on sale... for the lowest salt tomato product use tomato
> paste.... read labels and compare with reduced salt tomato sauce. You

Found a new one today. La Fe brand. Tomato paste in 29oz cans. 30mg
sodium per 1/2 cup. It uses ony tomatoes and citric acid.

I'll use some later this week and report back on if it works well.
Most run closer to 130mg per 1/2 cup (outside the salt bomb major
brands).

Oh renamed this thread. Lots of folks do not know to read labels.

Carol




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