On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
wrote:

>Some people just have too much time (and minced meat) on their hands
>
>http://news.bbc.co.uk/2/hi/americas/8337182.stm

I saw that on the news this morning and was wondering how the hell
they cooked it so the center was safe to eat without the outside
turning into charcoal. Think they ground their own meat?

Lou

Some people just have too much time (and minced meat) on their hands

http://news.bbc.co.uk/2/hi/americas/8337182.stm

Arri London wrote:
>
> Some people just have too much time (and minced meat) on their hands
>
> http://news.bbc.co.uk/2/hi/americas/8337182.stm

But it's not a meatball. It's a spherical shape
made of meat, but it's not a meatball. A meatball
is made from raw meat and other ingrediants, then
cooked. This sphere was either made from cooked
meat (which seems likely from the cracks, indicating
it can't support its own weight) or if made from
raw meat it's still raw on the inside, hence dangerous
to eat.

This is in contrast to the world's largest hot dog,
which really is a hot dog.

Lou Decruss wrote:
>
> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
> wrote:
>
> >Some people just have too much time (and minced meat) on their hands
> >
> >http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
> I saw that on the news this morning and was wondering how the hell
> they cooked it so the center was safe to eat without the outside
> turning into charcoal. Think they ground their own meat?
>
> Lou

NI, really. The article doesn't give details. Perhaps slow cooked in
some way...baked? It's relatively flat, presumably collapsing under its
own weight The conditions of being approved just say 'edible' rather
than 'safe'. There is a difference.

In article >, Arri London >
wrote:

> Lou Decruss wrote:
> >
> > On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
> > wrote:
> >
> > >Some people just have too much time (and minced meat) on their hands
> > >
> > >http://news.bbc.co.uk/2/hi/americas/8337182.stm
> >
> > I saw that on the news this morning and was wondering how the hell
> > they cooked it so the center was safe to eat without the outside
> > turning into charcoal. Think they ground their own meat?
> >
> > Lou
>
> NI, really. The article doesn't give details. Perhaps slow cooked in
> some way...baked? It's relatively flat, presumably collapsing under its
> own weight The conditions of being approved just say 'edible' rather
> than 'safe'. There is a difference.

Nuke it. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 2 Nov 2009 22:06:54 -0600, Sqwertz >
wrote:

>On Mon, 02 Nov 2009 17:42:07 -0700, Arri London wrote:
>
>> Some people just have too much time (and minced meat) on their hands
>>
>> http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
>Aren't they called faggots ion the UK?
>
>I wonder how you cook that so as to be edible. It would take a long
>time to reach 160F int he middle and not be dry as hell on the
>outside.
>
>Microwave?

Presto hot-dogger method for the inside. 480 volts.

Propane torch for the outside. Like the type used to remove road
stripes or melt snow from sidewalks.

Lou

On Mon, 2 Nov 2009 22:10:30 -0600, Sqwertz >
wrote:

>On Mon, 02 Nov 2009 18:30:05 -0700, Arri London wrote:
>
>> Lou Decruss wrote:
>>>
>>> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
>>> wrote:
>>>
>>>>Some people just have too much time (and minced meat) on their hands
>>>>
>>>>http://news.bbc.co.uk/2/hi/americas/8337182.stm
>>>
>>> I saw that on the news this morning and was wondering how the hell
>>> they cooked it so the center was safe to eat without the outside
>>> turning into charcoal. Think they ground their own meat?
>
>People are starving and all you can think of is how to cook a large
>meatball? Really dude, you need to re-think your priorities.

Ya, You're right. What's wrong with me thinking or talking about
cooking here. I'll be good now and spend more time talking about
politics and cats.

Lou

On Tue, 03 Nov 2009 07:51:48 -0600, Lou Decruss wrote:

> On Mon, 2 Nov 2009 22:10:30 -0600, Sqwertz >
> wrote:
>
>>On Mon, 02 Nov 2009 18:30:05 -0700, Arri London wrote:
>>
>>> Lou Decruss wrote:
>>>>
>>>> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
>>>> wrote:
>>>>
>>>>>Some people just have too much time (and minced meat) on their hands
>>>>>
>>>>>http://news.bbc.co.uk/2/hi/americas/8337182.stm
>>>>
>>>> I saw that on the news this morning and was wondering how the hell
>>>> they cooked it so the center was safe to eat without the outside
>>>> turning into charcoal. Think they ground their own meat?
>>
>>People are starving and all you can think of is how to cook a large
>>meatball? Really dude, you need to re-think your priorities.
>
> Ya, You're right. What's wrong with me thinking or talking about
> cooking here. I'll be good now and spend more time talking about
> politics and cats.
>
> Lou

what about the starving cats?!?!? huh????

your pal,
blake

Sqwertz wrote:
>Arri London wrote:
>
>> Some people just have too much time (and minced meat) on their hands
>>
>> http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
>Aren't they called faggots ion the UK?
>
>I wonder how you cook that so as to be edible. It would take a long
>time to reach 160F int he middle and not be dry as hell on the
>outside.
>
>Microwave?
>
>-sw

Well, ya gotta know how to cook creatively, sqwartzie... or are you
going to be just a lowly cook's apprentice all your life.

I don't think that thingie qualifies for any meatball record, it's not
globular, it's an oblate lump and full of cracks... doesn't look very
appetizing... almost looks like a fresh cow patty... calling that a
meatball would make a guinea nana cry. Probably mystery meat to boot.

Standard method for cooking meatballs is brown n' braise, braising
retains moistness, even Andy knows that cooking basic, Sqwartzie.

Now all yoose need is a tool...

Need a huge perforated globular mold that comes apart like those metal
tea balls... pretty simple to construct to any size... start with a
hoop of the proper circumference and build a metal framework for each
half (like aircraft framework). Then cut out sections of either
perforated stainless sheet metal or of stainlees hardware cloth (both
readily available in large sheets), could be aluminum too, easier to
work, especially for a one time use. Then attach a section to each
opening of the framework like aircraft skin (finally a use for that
pop rivet tool you got for your birthday ten years ago you thought was
a tongue/labia piercer). Really not so difficult a project, first
build a wooden half globe shaped form, like is used for aircraft nose
cones, or check companies that sell liquid carrying tanks, I'm sure
one can find a large poly tank like used in agri liquid transfer...
but anyone with an IQ should be able to construct a meatball mold with
everyday common tools and materials one finds around their house.

Could probably borrow the use of a propane storeage tank to create a
form... really only need an arc cut into a sheet of plywood to use as
a template... but following a 3D form would make the job easier and
make for achieving a more accurate configuration. The ends of the 500
gallon propane tank in my yard are the perfect size and configuration
for a giant meat ball mold. A meatball doesn't need to be perfect
anyway, it's not like NASA is into USDA nose cones.

I'd have no problem constructing a giant perforated meatball mold:
http://i34.tinypic.com/2hfhwco.jpg

http://www.missiongas.com/500gallontank.htm

If I wanted to cheat I could make my mold in sections like they do so
many novelty cake pans... would be much easier to cook the meat globe
in eighths and then stick them together later... won't need such large
cooking vessels... but that would definitely be cheating for a record.

Now we're ready to cook... pack the mold with meat mixture, clamp
shut, and with a crane (one of those gooseneck motor hoists would
work) lower into a giant vat of hot fat and deep fry long enough to
form a brown crust. Hoist out and let drain a bit, then lower into
another huge vat filled with slowly simmering tomato sauce... would
take a while but would cook through evenly without drying (need a
long probe thermometer to check doneness). Once cooked it would be
round and firm like a meat ball should. Let rest a bit to firm up and
then carefully unmold onto a giant platter of 'sghettis (cooked pasta
makes a perfect protectant for fragile items). Drown with gallons of
tomato sauce, bury with a full wheel of fresh grated parmigiano, and
mangia!

Now all I gotta hope is that I can convince my propane supplier to
fill my 500 gallon tank with dago red! LOL

Yo, Sqwartzie, how come you didn't think to stuff an ostrich skin with
meatball mix? heheh

In article >, ost
says...
> > Some people just have too much time (and minced meat) on their hands
> >
> > http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
> Aren't they called faggots ion the UK?
>
Nah, we have Swedish, Italian, and middle eastern varieties of
meatballs, and then we have Faggots, also called Savoury Ducks which
contain a lot of offal as well as meat. And very nice they are, in a
really rich gravy.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

On Tue, 3 Nov 2009 14:19:46 -0600, Sqwertz >
wrote:

>On Tue, 03 Nov 2009 07:51:48 -0600, Lou Decruss wrote:
>
>> On Mon, 2 Nov 2009 22:10:30 -0600, Sqwertz >
>> wrote:
>>
>>>On Mon, 02 Nov 2009 18:30:05 -0700, Arri London wrote:
>>>
>>>> Lou Decruss wrote:
>>>>>
>>>>> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
>>>>> wrote:
>>>>>
>>>>>>Some people just have too much time (and minced meat) on their hands
>>>>>>
>>>>>>http://news.bbc.co.uk/2/hi/americas/8337182.stm
>>>>>
>>>>> I saw that on the news this morning and was wondering how the hell
>>>>> they cooked it so the center was safe to eat without the outside
>>>>> turning into charcoal. Think they ground their own meat?
>>>
>>>People are starving and all you can think of is how to cook a large
>>>meatball? Really dude, you need to re-think your priorities.
>>
>> Ya, You're right. What's wrong with me thinking or talking about
>> cooking here. I'll be good now and spend more time talking about
>> politics and cats.
>
>You know I was being sarcastic, I hope. Because I had asked the
>same question right before I read your post.

Yes I knew it even before I saw the time stamps. I was being
sarcastic too but it wasn't directed at you.

Lou

Sqwertz wrote:
>
> On Mon, 02 Nov 2009 18:30:05 -0700, Arri London wrote:
>
> > Lou Decruss wrote:
> >>
> >> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
> >> wrote:
> >>
> >>>Some people just have too much time (and minced meat) on their hands
> >>>
> >>>http://news.bbc.co.uk/2/hi/americas/8337182.stm
> >>
> >> I saw that on the news this morning and was wondering how the hell
> >> they cooked it so the center was safe to eat without the outside
> >> turning into charcoal. Think they ground their own meat?
>
> People are starving and all you can think of is how to cook a large
> meatball? Really dude, you need to re-think your priorities.

Oh really! And you spend all your time helping the starving. It was
meant as a bit of comic relief.
>
> > NI, really. The article doesn't give details. Perhaps slow cooked in
> > some way...baked? It's relatively flat, presumably collapsing under its
> > own weight The conditions of being approved just say 'edible' rather
> > than 'safe'. There is a difference.
>
> Since they donated it to a community kitchen, you can bet a lot of
> poor people would suddenly get rich if they got sick from eating it.

Yes of course...easy enough to nuke individual portions if needed.
>
> BTW: I thought this was a UK meatball because of the link cited.
>
> -sw

The BBC covers 'news' from around the world; not just the UK.

Sqwertz wrote:
>
> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London wrote:
>
> > Some people just have too much time (and minced meat) on their hands
> >
> > http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
> Aren't they called faggots ion the UK?

No...a faggot is a liver-based meatball, wrapped in caul fat.

>
> I wonder how you cook that so as to be edible. It would take a long
> time to reach 160F int he middle and not be dry as hell on the
> outside.
>
> Microwave?
>
> -sw

Dunno...maybe baked. Dry on the outside isn't really a problem...whip up
a few gallons of brown gravy and all is made good

On Nov 2, 6:42*pm, Arri London > wrote:
> Some people just have too much time (and minced meat) on their hands
>
> http://news.bbc.co.uk/2/hi/americas/8337182.stm

How in the hell could that be edible? What a waste of food.

On Nov 2, 10:10*pm, Sqwertz > wrote:
>
> People are starving and all you can think of is how to cook a large
> meatball? *Really dude, you need to re-think your priorities.

My thoughts exactly. And I'm so glad that animals gave their lives
for that abomination. But then again, look at Taco Bell <g>

brooklyn1 > wrote:

> Let rest a bit to firm up and
>then carefully unmold onto a giant platter of 'sghettis (cooked pasta
>makes a perfect protectant for fragile items).

And then watch it slump into an oblate lump full of cracks and looking
enough like a fresh cow patty to make "a guinea nana cry". Much over
four or five pounds and no ground meat is going to have the structural
strength to do anything else.

D.
--
Touch-twice life. Eat. Drink. Laugh.

http://derekl1963.livejournal.com/

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

On Tue, 3 Nov 2009 23:09:37 -0800 (PST), poop on toast wrote:

> On Nov 2, 10:10*pm, Sqwertz > wrote:
>>
>> People are starving and all you can think of is how to cook a large
>> meatball? *Really dude, you need to re-think your priorities.
>
> My thoughts exactly. And I'm so glad that animals gave their lives
> for that abomination. But then again, look at Taco Bell <g>

taco bell uses animals?

blake

Sqwertz wrote:
>
> On Tue, 03 Nov 2009 17:14:46 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Mon, 02 Nov 2009 18:30:05 -0700, Arri London wrote:
> >>
> >>> Lou Decruss wrote:
> >>>>
> >>>> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London >
> >>>> wrote:
> >>>>
> >>>>>Some people just have too much time (and minced meat) on their hands
> >>>>>
> >>>>>http://news.bbc.co.uk/2/hi/americas/8337182.stm
> >>>>
> >>>> I saw that on the news this morning and was wondering how the hell
> >>>> they cooked it so the center was safe to eat without the outside
> >>>> turning into charcoal. Think they ground their own meat?
> >>
> >> People are starving and all you can think of is how to cook a large
> >> meatball? Really dude, you need to re-think your priorities.
> >
> > Oh really! And you spend all your time helping the starving. It was
> > meant as a bit of comic relief.
>
> Hopefully you saw the part about me being sarcastic.
>
> -sw

Weirdly enough, it showed up later when I reloaded the group. But not at
the time I replied. My ISP/newsgroup provider often splits threads in a
strange way.

So sorry

Sqwertz wrote:
>
> On Tue, 03 Nov 2009 17:16:19 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London wrote:
> >>
> >>> Some people just have too much time (and minced meat) on their hands
> >>>
> >>> http://news.bbc.co.uk/2/hi/americas/8337182.stm
> >>
> >> Aren't they called faggots ion the UK?
> >
> > No...a faggot is a liver-based meatball, wrapped in caul fat.
>
> Ouch. That hurts just thinking about it. Here in Texas we call
> those Machitos - made with chunks of lamb and goat offal.
>
> -sw

Probably the same intent...using up the organ meats. Pork faggots
were/are a West Country specialty which I quite grew to like when I
lived there. Although in our family we made liver dumplings, but usually
tiny ones for soup. Faggots are served as a main course, with gravy.
Obtainable frozen even

poop on toast wrote:
>
> On Nov 2, 6:42 pm, Arri London > wrote:
> > Some people just have too much time (and minced meat) on their hands
> >
> > http://news.bbc.co.uk/2/hi/americas/8337182.stm
>
> How in the hell could that be edible? What a waste of food.


Not really. Most people overcook their meatloaf and meatballs anyway.
Break it up and serve with some gravy to soften it.

Arri London wrote:
>poop on toast wrote:
>>Arri London wrote:
>> >
>> > Some people just have too much time (and minced meat) on their hands
>> >
>> How in the hell could that be edible? What a waste of food.
>
>Not really. Most people overcook their meatloaf and meatballs anyway.
>Break it up and serve with some gravy to soften it.

WTF are you replying to some sicko who calls themself "poop on toast"
as if they were a cogent human being, are you severely brain damaged,
I strongly suspect so.

Somewhere on teh intarwebs Arri London wrote:
> Sqwertz wrote:
>>
>> On Tue, 03 Nov 2009 17:16:19 -0700, Arri London wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> On Mon, 02 Nov 2009 17:42:07 -0700, Arri London wrote:
>>>>
>>>>> Some people just have too much time (and minced meat) on their
>>>>> hands
>>>>>
>>>>> http://news.bbc.co.uk/2/hi/americas/8337182.stm
>>>>
>>>> Aren't they called faggots ion the UK?
>>>
>>> No...a faggot is a liver-based meatball, wrapped in caul fat.
>>
>> Ouch. That hurts just thinking about it. Here in Texas we call
>> those Machitos - made with chunks of lamb and goat offal.
>>
>> -sw
>
> Probably the same intent...using up the organ meats. Pork faggots
> were/are a West Country specialty which I quite grew to like when I
> lived there. Although in our family we made liver dumplings, but
> usually tiny ones for soup. Faggots are served as a main course, with
> gravy. Obtainable frozen even

Man I love faggots! When I lived on a farm with my family, when we killed a
pig I always made them.

Unfortunately they're not available here in New Zealand and I don't own a
mincer anymore. LOL, getting hold of the pig's liver, kidneys, heart, caul,
diaphram and offcuts could be expensive too. There are very few real
butchers left...
--
Shaun.

"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.

On Thu, 05 Nov 2009 17:31:44 -0700, Arri London >
wrote:

>> Hopefully you saw the part about me being sarcastic.
>>
>> -sw
>
>Weirdly enough, it showed up later when I reloaded the group. But not at
>the time I replied. My ISP/newsgroup provider often splits threads in a
>strange way.
>
>So sorry

The way he had it quoted you can see he was replying to me and was
confident in the fact that I understand his sense of humor. Actually
we're both a bit twisted but at least we both talk about food most of
the time. At least everything is all nicey-nicey here again in
Pleasantville. <g>

Lou

Lou Decruss wrote:
>
> On Thu, 05 Nov 2009 17:31:44 -0700, Arri London >
> wrote:
>
> >> Hopefully you saw the part about me being sarcastic.
> >>
> >> -sw
> >
> >Weirdly enough, it showed up later when I reloaded the group. But not at
> >the time I replied. My ISP/newsgroup provider often splits threads in a
> >strange way.
> >
> >So sorry
>
> The way he had it quoted you can see he was replying to me and was
> confident in the fact that I understand his sense of humor. Actually
> we're both a bit twisted but at least we both talk about food most of
> the time. At least everything is all nicey-nicey here again in
> Pleasantville. <g>
>
> Lou


LOL! Nicey nicey but for how long

On Mon, 2 Nov 2009 22:13:30 -0600, Sqwertz >
wrote:

>On Mon, 02 Nov 2009 16:53:41 -0800, Mark Thorson wrote:
>
>> Arri London wrote:
>>>
>>> Some people just have too much time (and minced meat) on their hands
>>>
>>> http://news.bbc.co.uk/2/hi/americas/8337182.stm
>>
>> But it's not a meatball. It's a spherical shape
>> made of meat, but it's not a meatball. A meatball
>> is made from raw meat and other ingrediants, then
>> cooked. This sphere was either made from cooked
>> meat (which seems likely from the cracks, indicating
>> it can't support its own weight) or if made from
>> raw meat it's still raw on the inside, hence dangerous
>> to eat.
>
>I would bet it was indeed made from raw meat. The cracks would form
>naturally as it cooked.
>
>I want to know hoe much fat is in the "skillet" and what the raw
>weight of it was before cooking.

That would depend drastically on where the meat came from. I've been
grinding my own and there isn't enough fat to pan fry a burger without
adding a few drops of oil. It's not a big deal because I almost
always grill them. In the past when I browned meat for tacos I had to
tilt the pan and get the fat out. Now there's nothing. I have to
watch the pan so the meat doesn't stick but it's fine by me. I've had
an electric grinder for less than a year but it doesn't take long to
become hooked. After reading about all the shit that happens with
ground meat I don't want to ever buy it again. I'll get on shemps
bandwagon and say anyone who uses ground meat needs a grinder.

Lou

On Fri, 06 Nov 2009 18:22:13 -0700, Arri London >
wrote:

>
>
>Lou Decruss wrote:
>>
>> On Thu, 05 Nov 2009 17:31:44 -0700, Arri London >
>> wrote:
>>
>> >> Hopefully you saw the part about me being sarcastic.
>> >>
>> >> -sw
>> >
>> >Weirdly enough, it showed up later when I reloaded the group. But not at
>> >the time I replied. My ISP/newsgroup provider often splits threads in a
>> >strange way.
>> >
>> >So sorry
>>
>> The way he had it quoted you can see he was replying to me and was
>> confident in the fact that I understand his sense of humor. Actually
>> we're both a bit twisted but at least we both talk about food most of
>> the time. At least everything is all nicey-nicey here again in
>> Pleasantville. <g>
>>
>> Lou
>
>
>LOL! Nicey nicey but for how long

Probably the usual. 30 seconds.

Lou