On Sun, 26 Mar 2017 00:55:45 GMT, Wayne Boatwright
> wrote:

> On Sat 25 Mar 2017 12:51:34p, notbob told us...
>
> > On 2017-03-25, Wayne Boatwright >
> > wrote:
> >
> >> Comparing bacon and short ribs is like comaring apples and
> >> oranges.
> >
> > Yes. One is pork, one is beef. I get it. Unfortunately, I'm not
> > a fan of beef fat.
> >
> >> They can both be very good.
> >
> > A personal judgement call. I'm not a fan of tallow.
> >
> >> I only buy short ribs when they're on sale
> >
> > Who could afford them, otherwise!?
> >
> >> .....and I always degrease them regardless of the final
> >> preparation.
> >
> > See what I mean? WTF is "degrease them". At least, with bacon,
> > you can use the dripping fer a jillion other things. What can one
> > do with tallow drippings if one is not English?
> >
> > nb
> >
>
> After whatever fat is released from the short ribs I dispose of it.
> Although, the same could be said for the fat released from a standing
> rib roast unless one is making Yorkshire pudding. As far as "WTF is
> 'degrease them'"..... In the processing of browning the ribs,
> considerable fat is released, the ribs are drained well and fat is
> waste. If you're just trying to be a wise-ass, then you've proved
> it.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.