I am going to brown up several pounds of ground beef and then freeze
in one pound packages for future use.

Can it be done in an oven? I seem to remember reading that somewhere.

TIA

Joe

In article >,
Joe Beda > wrote:

> I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? I seem to remember reading that somewhere.

Sure, but why would you? It's just as easy to do it in batches in the
frying pan.

Miche

--
Electricians do it in three phases

In article >,
Joe Beda > wrote:

> I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? I seem to remember reading that somewhere.
>
> TIA
>
> Joe


I suppose it could be but it seems like a nuisance to me. I think you'd
want high heat -- maybe 400 degrees. And you'd be in and out of the
oven, breaking it up and moving it around but I suppose it would work.
The oven would contain all the spatters. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Mar 17, 4:44*pm, Melba's Jammin' >
wrote:
>
> I suppose it could be but it seems like a nuisance to me. *[snip]

I think it's just another hamburger troll like the one about washing
hamburger with water. This one's not even as plausible as that
was. -aem

aem > wrote:
> Melba's Jammin' wrote:
>
> > I suppose it could be but it seems like a nuisance to me. �[snip]
>
> I think it's just another hamburger troll like the one about washing
> hamburger with water. �This one's not even as plausible as that
> was. �

My first thought was a recipe from Mein Kampf.

Melba's Jammin' <Melba's Jammin' >>
wrote:

> In article >,
> Joe Beda > wrote:
>
>> I am going to brown up several pounds of ground beef and then freeze
>> in one pound packages for future use.
>>
>> Can it be done in an oven? I seem to remember reading that somewhere.
>>
>> TIA
>>
>> Joe
>
> I suppose it could be but it seems like a nuisance to me. I think you'd
> want high heat -- maybe 400 degrees. And you'd be in and out of the
> oven, breaking it up and moving it around but I suppose it would work.
> The oven would contain all the spatters. :-)

Just press it into a jelly roll pan and cook it like a big
hamburger. Drain, and cut into Ziploc sized baggies for storage in
the freezer. Stores flat and won't take up much room when stacked.

Don't crumble it until after you thaw it.

-sw

In article >,
Sqwertz > wrote:

> Melba's Jammin' <Melba's Jammin' >>
> wrote:

> > I suppose it could be but it seems like a nuisance to me. I think you'd
> > want high heat -- maybe 400 degrees. And you'd be in and out of the
> > oven, breaking it up and moving it around but I suppose it would work.
> > The oven would contain all the spatters. :-)
>
> Just press it into a jelly roll pan and cook it like a big
> hamburger. Drain, and cut into Ziploc sized baggies for storage in
> the freezer. Stores flat and won't take up much room when stacked.
>
> Don't crumble it until after you thaw it.
>
> -sw


Hah!! Good idea.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

"Joe Beda" > wrote in message
...
>I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? I seem to remember reading that somewhere.
>
> TIA
>
> Joe
>
>
I first thought this is pretty crazy; however, I would get a pyrex pie pan
and put about one half inch of ground beef in it. Then microwave at a low
temp. for about 4 min at #4 power, stirring a bit. Then start experimenting
to get to the level of doneness you want. This would be much easier than
using a conventional oven and all the GB would be more uniformly cooked.
I've been playing with this sort of thing, along with advice from Barbara
Kafka's "Microwave Gourmet". As she says, when you microwave anything with a
high fat content keep the setting low on the microwave. If I were doing this
I would also use a high fat ground beef and strain off the fat before
freezing or after freezing. All of this sounds more interesting as the brain
waves synapse. High fat content ground beef is always more tasty than the
lean stuff. Please tell us how all this turns out.

Good Luck,

Kent

Sqwertz wrote:
> Melba's Jammin' <Melba's Jammin' >>
> wrote:
>
>> In article >,
>> Joe Beda > wrote:
>>
>>> I am going to brown up several pounds of ground beef and then freeze
>>> in one pound packages for future use.
>>>
>>> Can it be done in an oven? I seem to remember reading that
>>> somewhere.
>>>
>>> TIA
>>>
>>> Joe
>>
>> I suppose it could be but it seems like a nuisance to me. I think
>> you'd want high heat -- maybe 400 degrees. And you'd be in and out
>> of the oven, breaking it up and moving it around but I suppose it
>> would work. The oven would contain all the spatters. :-)
>
> Just press it into a jelly roll pan and cook it like a big
> hamburger. Drain, and cut into Ziploc sized baggies for storage in
> the freezer. Stores flat and won't take up much room when stacked.
>
> Don't crumble it until after you thaw it.
>
> -sw
>
The OP would need to make 3 really BIG hamburger patties since they want to
store it in 1-lb. packages Even easier would be to buy frozen pre-cooked
burgers, count out enough to weigh 1 lb. and put them in freezer bags
separately!

Jill

jmcquown wrote:
Even easier would be to buy frozen
> pre-cooked burgers, count out enough to weigh 1 lb. and put them in
> freezer bags separately!
>
> Jill

You can buy those?

"jmcquown" wrote:
>
> The OP would need to make 3 really BIG hamburger patties
> since they want to store it in 1-lb. packages

One pound burgers aren't very big, my ordinary everyday burgers that I
weigh out myself are 12 ounces each.

But cooking a burger is NOT browning ground beef, the exterior will
become crisp while the entire interior will be cooked anywhere from
bloody rare to well done grey. The only way to end up with browned
ground beef is to cook it over fairly high heat while constantly
stirring.

I don't see the big deal to browning three pounds of ground beef on
the stove top in a pan... three pounds of ground beef is a rather
miniscule quantity... after browning wont fill a measly two quart
container... and if it's that preground stupidmarket mystery meat
excretia I know yoose all choke on you will be able to pour off more
than a cup of fat.

Three pounds of beef is a mere pittance. I brown that much routinely
in a an ordinary 6 qt sauce pan, and only because I'd rather the
higher sides to minimize spatter, but you can certainly brown three
pounds of ground beef in a 12" skillet. Sheesh, yoose all are tawkin'
like yer cookin' an entire cow! LOL A three pound hunk of beef is
like nothin'... here's what six pounds looks like... barely enough
worth messin' a pot fer chili:
http://i30.tinypic.com/284c4h.jpg

Three pounds ground is like child's play, there's 6 pounds in a 6 qt
pot:
http://i28.tinypic.com/5484fa.jpg

Six pounds equal nine widdle boigers:
http://i31.tinypic.com/dlp95h.jpg

Three pounds of ground beef is a snacky-poo... with browning it
shrinks till you only have half the volume.

Active teenagers can easily polish off two each of my 12 ounce burgers
in quick succession, and won't be too very long lookin' for rmore...
my fresh ground is that good, so can your's when yoose quit that
preground mystery poop.


SHELDON

Goomba38 wrote:
> jmcquown wrote:
> Even easier would be to buy frozen
>> pre-cooked burgers, count out enough to weigh 1 lb. and put them in
>> freezer bags separately!
>>
>
> You can buy those?
>
>
I'm pretty sure I've seen them. Didn't look too closely, though.

On Mar 18, 8:56�am, Goomba38 > wrote:
> jmcquown wrote:
>
> � �Even easier would be to buy frozen
>
> > pre-cooked burgers, count out enough to weigh 1 lb. and put them in
> > freezer bags separately!
>
> > Jill
>
> You can buy those?

Probably below the Mason Dixon they call that "Bubba's Home Cookin',
Y'all"... In Tayxsus they drown it in Bottled and call it Q.

On Mar 17, 10:50�pm, Melba's Jammin' >
wrote:
> In article >,
>
> �Sqwertz > wrote:
> > Melba's Jammin' <Melba's Jammin' >>
> > wrote:
> > > I suppose it could be but it seems like a nuisance to me. �I think you'd
> > > want high heat -- maybe 400 degrees. �And you'd be in and out of the
> > > oven, breaking it up and moving it around but I suppose it would work. �
> > > The oven would contain all the spatters. �:-)
>
> > Just press it into a jelly roll pan and cook it like a big
> > hamburger. �Drain, and cut into Ziploc sized baggies for storage in
> > the freezer. �Stores flat and won't take up much room when stacked.
>
> > Don't crumble it until after you thaw it.
>
> > -sw
>
> Hah!! �Good idea.

Yeah, if what you want is mostly greyed beef with some browned
edges... that's how to make the world's most bland meat loaf. That's
what y'all Tayxsuns drown in bottled aixtree sweet kay-chip and call
BarBeePoo. <G>

Ahahahahahahahahahahaha. . . .

SHELDON

Joe Beda wrote:
> I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? �I seem to remember reading that somewhere.

For future use... to use for what?

Sheldon wrote:
> On Mar 18, 8:56�am, Goomba38 > wrote:
>> jmcquown wrote:
>>
>> � �Even easier would be to buy frozen
>>
>>> pre-cooked burgers, count out enough to weigh 1 lb. and put them in
>>> freezer bags separately!
>>
>>> Jill
>>
>> You can buy those?
>
> Probably below the Mason Dixon they call that "Bubba's Home Cookin',
> Y'all"... In Tayxsus they drown it in Bottled and call it Q.
>
Of course, you can get BBQ (even beef BBQ) outside of Texas And the best
(IMO) does not have sauce on it, or very little sauce.

Jill

Joe Beda wrote:
> I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? I seem to remember reading that somewhere.
>
> TIA
>
> Joe
I use to make large pots of soup and would sometimes have to brown 4 or
5 pounds of ground beef. I found it to be the best way for me. Less mess
to clean up also.

Joe Beda wrote:
> I am going to brown up several pounds of ground beef and then freeze
> in one pound packages for future use.
>
> Can it be done in an oven? I seem to remember reading that somewhere.
>
> TIA
>
> Joe
I use to make large pots of soup and at times would have to brown 4 or 5
pounds of ground beef. I found that browning it in the oven to be the
best way for me. Also found it to be less mess to clean up than trying
to do it on the stove top.

On Tue, 18 Mar 2008 01:33:41 GMT, Sqwertz >
wrote:

>Melba's Jammin' <Melba's Jammin' >>
>wrote:
>
>> In article >,
>> Joe Beda > wrote:
>>
>>> I am going to brown up several pounds of ground beef and then freeze
>>> in one pound packages for future use.
>>>
>>> Can it be done in an oven? I seem to remember reading that somewhere.
>>>
>>> TIA
>>>
>>> Joe
>>
>> I suppose it could be but it seems like a nuisance to me. I think you'd
>> want high heat -- maybe 400 degrees. And you'd be in and out of the
>> oven, breaking it up and moving it around but I suppose it would work.
>> The oven would contain all the spatters. :-)
>
>Just press it into a jelly roll pan and cook it like a big
>hamburger. Drain, and cut into Ziploc sized baggies for storage in
>the freezer. Stores flat and won't take up much room when stacked.
>
>Don't crumble it until after you thaw it.
>
>-sw

i would think that then you'd miss all the mini-maillard reactions
from the frying pan.

your pal,
blake

Sheldon <Sheldon >> wrote:

> On Mar 18, 8:56�am, Goomba38 > wrote:
>> jmcquown wrote:
>>
>> � �Even easier would be to buy frozen
>>
>>> pre-cooked burgers, count out enough to weigh 1 lb. and put them in
>>> freezer bags separately!
>>
>>> Jill
>>
>> You can buy those?
>
> Probably below the Mason Dixon they call that "Bubba's Home Cookin',
> Y'all"... In Tayxsus they drown it in Bottled and call it Q.

You got a problem with Bubba's Burgers? They even comes shaped like
the state of Texas.

http://www.bubbafoods.com/products.html

-sw

blake murphy <blake murphy >> wrote:

> On Tue, 18 Mar 2008 01:33:41 GMT, Sqwertz >
> wrote:
>
>>Melba's Jammin' <Melba's Jammin' >>
>>wrote:
>>
>>> In article >,
>>> Joe Beda > wrote:
>>>
>>>> I am going to brown up several pounds of ground beef and then freeze
>>>> in one pound packages for future use.
>>>>
>>>> Can it be done in an oven? I seem to remember reading that somewhere.
>>>>
>>>> TIA
>>>>
>>>> Joe
>>>
>>> I suppose it could be but it seems like a nuisance to me. I think you'd
>>> want high heat -- maybe 400 degrees. And you'd be in and out of the
>>> oven, breaking it up and moving it around but I suppose it would work.
>>> The oven would contain all the spatters. :-)
>>
>>Just press it into a jelly roll pan and cook it like a big
>>hamburger. Drain, and cut into Ziploc sized baggies for storage in
>>the freezer. Stores flat and won't take up much room when stacked.
>>
>>Don't crumble it until after you thaw it.
>
> i would think that then you'd miss all the mini-maillard reactions
> from the frying pan.

It's pretty hard to get decent Maillard on ground beef since you'd
have to cook it until most of the moisture evaporates. And most
people don't do that - they drain before any true Maillard effect
(using too small of a pan). It would actually be easier with a
solid chunk of ground beef (as in a hamburger, or pressed into
half-sheet pan)

-sw

On Mar 18, 3:41Â*pm, Sqwertz > wrote:
> Sheldon <Sheldon >> wrote:
> > On Mar 18, 8:56�am, Goomba38 > wrote:
> >> jmcquown wrote:
>
> >> � �Even easier would be to buy frozen
>
> >>> pre-cooked burgers, count out enough to weigh 1 lb. and put them in
> >>> freezer bags separately!
>
> >>> Jill
>
> >> You can buy those?
>
> > Probably below the Mason Dixon they call that "Bubba's Home Cookin',
> > Y'all"... In Tayxsus they drown it in Bottled and call it Q.
>
> You got a problem with Bubba's Burgers?
>
> http://www.bubbafoods.com/products.html

Frozen mystery meat.

> They even comes shaped like the state of Texas.

Don't eat the part in and around Austin, that's the Texas rectum! LOL

What is with the browning hamburger threads? Isn't that cooking 101?
Very boring!
Ellie

wrote:
> What is with the browning hamburger threads? Isn't that cooking 101?
> Very boring!
> Ellie
>
Why do you call it "hamburger" when it is really "ground beef"?
Just a pet peeve of mine. From Cooking 101.

Goomba38 <Goomba38 >> wrote:

> wrote:
>> What is with the browning hamburger threads? Isn't that cooking 101?
>> Very boring!
>> Ellie
>>
> Why do you call it "hamburger" when it is really "ground beef"?
> Just a pet peeve of mine. From Cooking 101.

Ground Beef and Hamburger are really two different products.

"Ground beef" are single cuts of beef and trim/fat. For example, a
fatty piece of beef with attached it's attachced fat such as chuck
or brisket.

"Hamburger", OTOH, is ground beef where the added fat can come from
any part any part of the animal, not attached to the beef it was
made from. For example, a lean piece of top round combined with fat
from any other part of the animal (such as heart or kidney fat).

Ground beef does not have to declare what percentage of fat is in
the product. It may be identified by the origin of the cut
(sirloin, round, chuck, brisket, etc.. This may have changed in
recent years as I haven't seen packages of ground beef labeled
without fat content in recent years) .

Hamburger, OTOH, must declare the actual fat content as a percentage
of lean/fat. They (USDA) are trying to outlaw the use of "80% Fat
Free" type labeling.

-sw (Hamburger head)

willille <willille >> wrote:

> I use to make large pots of soup and at times would have to brown 4 or 5
> pounds of ground beef. I found that browning it in the oven to be the
> best way for me. Also found it to be less mess to clean up than trying
> to do it on the stove top.

Ground beef soup?

-sw

In article >,
wrote:

> What is with the browning hamburger threads? Isn't that cooking 101?
> Very boring!
> Ellie


Miss Ellie, we're a group for all levels of cooks. What have you to
offer to improve things?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Sqwertz wrote:

> Ground Beef and Hamburger are really two different products.
>
> "Ground beef" are single cuts of beef and trim/fat. For example, a
> fatty piece of beef with attached it's attachced fat such as chuck
> or brisket.
>
> "Hamburger", OTOH, is ground beef where the added fat can come from
> any part any part of the animal, not attached to the beef it was
> made from. For example, a lean piece of top round combined with fat
> from any other part of the animal (such as heart or kidney fat).


Now that is the first time I've ever heard that...and I can see where it
makes sense.
I do suspect though that some people use the terms incorrectly or
interchangeably.

Goomba38 <Goomba38 >> wrote:

> Sqwertz wrote:
>
>> Ground Beef and Hamburger are really two different products.
>>
>> "Ground beef" are single cuts of beef and trim/fat. For example, a
>> fatty piece of beef with attached it's attachced fat such as chuck
>> or brisket.
>>
>> "Hamburger", OTOH, is ground beef where the added fat can come from
>> any part any part of the animal, not attached to the beef it was
>> made from. For example, a lean piece of top round combined with fat
>> from any other part of the animal (such as heart or kidney fat).
>
> Now that is the first time I've ever heard that...and I can see where it
> makes sense.
> I do suspect though that some people use the terms incorrectly or
> interchangeably.

It's a pretty fine point as far as the consumer is concerned, IMO.
"Ground Beef" would seem to imply a more "pure" product, though.

-sw

In article >,
Sqwertz > wrote:

> willille <willille >> wrote:
>
> > I use to make large pots of soup and at times would have to brown 4 or 5
> > pounds of ground beef. I found that browning it in the oven to be the
> > best way for me. Also found it to be less mess to clean up than trying
> > to do it on the stove top.
>
> Ground beef soup?
>
> -sw

You've never heard of hamburger soup? It's pretty good and quicker than
a "real" beef vegetable soup. (Do a search.)

We received this from Niece Kathy a few years ago for Christmas; it was
layered in a one-quart wide-mouth Mason jar:

Love Soup Recipe

Bottom layer:
1/3 cup granulated beef bouillon
1 TBLSP Italian seasoning
1 tsp. Garlic powder
Mix these together and put on bottom for first layer

Then layer ingredients in order:
1/4 Cup onion flakes
1/4 Cup split peas
1/2 Cup ring or shell macaroni
1/4 Cup barley
1/2 Cup Lentils
1/3 Cup Rice (not instant)
Fill to top with spiral or egg noodles

How to make soup

Brown 1 LB ground beef in a large kettle.
Remove and reserve pasta from top of jar.
Add rest of jar to contents of kettle
Add 12 Cups water
Add one 28-oz. can diced tomatoes (undrained)
Let come to a boil, then add pasta and let simmer for 15 minutes longer.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Sqwertz wrote:
> willille <willille >> wrote:
>
>> I use to make large pots of soup and at times would have to brown 4 or 5
>> pounds of ground beef. I found that browning it in the oven to be the
>> best way for me. Also found it to be less mess to clean up than trying
>> to do it on the stove top.
>
> Ground beef soup?
>
> -sw
When you are cooking for a soup kitchen, you generally use what you
have. Also the jam lady is right. Ground beef or hamburger makes very
good soup.

Melba's Jammin' wrote:
> In article >,
> Sqwertz > wrote:
>
>> willille <willille >> wrote:
>>
>>> I use to make large pots of soup and at times would have to brown 4 or 5
>>> pounds of ground beef. I found that browning it in the oven to be the
>>> best way for me. Also found it to be less mess to clean up than trying
>>> to do it on the stove top.
>> Ground beef soup?
>>
>> -sw
>
> You've never heard of hamburger soup? It's pretty good and quicker than
> a "real" beef vegetable soup. (Do a search.)
>
> We received this from Niece Kathy a few years ago for Christmas; it was
> layered in a one-quart wide-mouth Mason jar:
>
> Love Soup Recipe
>
> Bottom layer:
> 1/3 cup granulated beef bouillon
> 1 TBLSP Italian seasoning
> 1 tsp. Garlic powder
> Mix these together and put on bottom for first layer
>
> Then layer ingredients in order:
> 1/4 Cup onion flakes
> 1/4 Cup split peas
> 1/2 Cup ring or shell macaroni
> 1/4 Cup barley
> 1/2 Cup Lentils
> 1/3 Cup Rice (not instant)
> Fill to top with spiral or egg noodles
>
> How to make soup
>
> Brown 1 LB ground beef in a large kettle.
> Remove and reserve pasta from top of jar.
> Add rest of jar to contents of kettle
> Add 12 Cups water
> Add one 28-oz. can diced tomatoes (undrained)
> Let come to a boil, then add pasta and let simmer for 15 minutes longer.
>
My family has long made beef soup with ground beef. I still do it and we
like it. I add pearl barley, mixed beans, peas, and lentils, celery,
carrots, occasionally some small potatoes, and lots of herbs. Good,
sturdy winter soup.

Sqwertz wrote:

> It's a pretty fine point as far as the consumer is concerned, IMO.
> "Ground Beef" would seem to imply a more "pure" product, though.

I haven't seen anything labeled "hamburger" in the supermarket meat
departments here in many years. It's all ground beef of various grades,
or ground chuck/round/sirloin.





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User <Default User >> wrote:

> Sqwertz wrote:
>
>> It's a pretty fine point as far as the consumer is concerned, IMO.
>> "Ground Beef" would seem to imply a more "pure" product, though.
>
> I haven't seen anything labeled "hamburger" in the supermarket meat
> departments here in many years. It's all ground beef of various grades,
> or ground chuck/round/sirloin.

A lot of the preformed, frozen hamburger patties are made from
actual "hamburger".

-sw

willille <willille >> wrote:

> Sqwertz wrote:
>> willille <willille >> wrote:
>>
>>> I use to make large pots of soup and at times would have to brown 4 or 5
>>> pounds of ground beef. I found that browning it in the oven to be the
>>> best way for me. Also found it to be less mess to clean up than trying
>>> to do it on the stove top.
>>
>> Ground beef soup?
>
> When you are cooking for a soup kitchen, you generally use what you
> have. Also the jam lady is right. Ground beef or hamburger makes very
> good soup.

They actually make soup at soup kitchens? I guess that makes sense.
That way they don't have to follow a recipe, just throw in whatever
they that day and call it soup. Never thought about the logistics
of that...

-sw

On 2008-03-19, Sqwertz > wrote:

> They actually make soup at soup kitchens?

Depends on the kitchen, I guess. I recall some column in one of the SFBA
local rags (Metro) by some snotty bitch railing how inconsiderate donors
where to actually donate dry beans and canned spam to the food centers. She
claimed this was unfairly difficult for soup kitchens to deal with and
donors should donate canned chili and soups and hamburger patties w/ buns so
the kitchens could provide a decent meal for the less fortunate. Boy, did I
lay into her.

nb

Sqwertz wrote:

> A lot of the preformed, frozen hamburger patties are made from
> actual "hamburger".
>
> -sw

LOL... ya know how rabid Sheldon gets about grinding ones own beef?
Well, even further down the food chain (IMO) and way below store bought
ground beef are those preformed frozen patties. Gads. I can't even
imagine what *they* might contain? <insert shiver>

Sqwertz wrote:

> Default User <Default User >> wrote:
>
> > Sqwertz wrote:
> >
> >> It's a pretty fine point as far as the consumer is concerned, IMO.
> >> "Ground Beef" would seem to imply a more "pure" product, though.
> >
> > I haven't seen anything labeled "hamburger" in the supermarket meat
> > departments here in many years. It's all ground beef of various
> > grades, or ground chuck/round/sirloin.
>
> A lot of the preformed, frozen hamburger patties are made from
> actual "hamburger".

I purposely amended my outgoing message to say "meat departments" to
cover that possibility. I haven't looked at those in many a year, so I
don't know how they're labeled.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Goomba38 <Goomba38 >> wrote:

> Sqwertz wrote:
>
>> A lot of the preformed, frozen hamburger patties are made from
>> actual "hamburger".
>
> LOL... ya know how rabid Sheldon gets about grinding ones own beef?
> Well, even further down the food chain (IMO) and way below store bought
> ground beef are those preformed frozen patties. Gads. I can't even
> imagine what *they* might contain? <insert shiver>

Many of them are a quality product. The same stuff you'd get in a
chub of ground beef at the store.

There are of course some with minor to sever adulterations. Beware
of packages containing the word "patty" (or "patties") and the worst
of all: the word "Mix". Always read the ingredient labels. "100%
pure beef" doesn't mean much, and the more ingredients it has the
worse it will taste.

Interesting reading if you'd like to know what all those labels
really mean (or don't mean):

http://www.fsis.usda.gov/OPPDE/larc/...PolicyBook.pdf

-sw

On Wed, 19 Mar 2008 20:18:10 GMT, notbob > wrote:

>On 2008-03-19, Sqwertz > wrote:
>
>> They actually make soup at soup kitchens?
>
>Depends on the kitchen, I guess. I recall some column in one of the SFBA
>local rags (Metro) by some snotty bitch railing how inconsiderate donors
>where to actually donate dry beans and canned spam to the food centers. She
>claimed this was unfairly difficult for soup kitchens to deal with and
>donors should donate canned chili and soups and hamburger patties w/ buns so
>the kitchens could provide a decent meal for the less fortunate. Boy, did I
>lay into her.
>
>nb

Gawd...I guess truth is stranger than fiction.

Lou