"Steve Wertz" > wrote in message
...
> On Thu, 19 Oct 2006 16:55:33 GMT, JoeSpareBedroom wrote:
>
>> "Steve Wertz" > wrote in message
>> ...
>>> On Thu, 19 Oct 2006 02:11:02 GMT, Ted Campanelli wrote:
>>>
>>>> What is the name of this and where can I purchase it ?
>>>
>>> It's completely impractical, is what it is.
>>>
>>> 1. The vessels are too small for most uses
>>> 2. The whole clogs up with bits of whatever
>>> 3. You have to wait for the fat to rise to the top
>>> 4. You have to do multiple loads for any decent quantity
>>> (waiting for the fat to rise each time)
>>> 5. Take up too much room.
>>>
>>> Just skim the fat, any number of ways. Nothing should really be
>>> that fatty to begin with.
>>>
>>> -sw
>>
>> Would a one quart size be sufficient?
>
> Borderline. But I'd have to separate all the solids from the
> liquid first. I can skim with a low-sided spoon, or use a turkey
> baster just fine.
>
> Don't need no stinking gravy separator.
>
> -sw

That's "steenking".