cshenk wrote:
>Brooklyn1 wrote:
>> cshenk wrote:
>
>Lots snipped.
>
>> 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 already 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.
>
>Found a new one today. La Fe brand. Tomato paste in 29oz cans. 30mg
>sodium per 1/2 cup. It uses only tomatoes and citric acid.

I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
up. you'll probably have to freeze most in portions... or mix with
water to make a couple three quarts of tomato juice and break out the
Crystal Palace for bloody marys.

>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