some recipes I've found that are chili recipes say not to brown the
meat. Well, I brown the meat big time. What I usually do is to take
my cast iron skillet, get it going on a good medium heat. I take
ground beef; for example let's say I got 1.25 pounds. I split it into
two, and make two big hamburgers; thin. About the size around of my
cast iron skillet. When the heat is there, I toss in one of the
burgers. When really browned, flip. Do the same for the second
burger. OK. time passes. When all of this is done, I get a non-
stick pot, heat it to medium, toss in the browned beef, break it up
and brown it all over now. I make sure that there is no more liquid
in the beef. It's dry, I know, but I like it like that. I'm
interested in those who don't brown their beef, and why they like it
like that.

On Sep 3, 5:28*pm, A Moose In Love > wrote:
> some recipes I've found that are chili recipes say not to brown the
> meat. *Well, I brown the meat big time. *What I usually do is to take
> my cast iron skillet, get it going on a good medium heat. *I take
> ground beef; for example let's say I got 1.25 pounds. *I split it into
> two, and make two big hamburgers; thin. *About the size around of my
> cast iron skillet. *When the heat is there, I toss in one of the
> burgers. *When really browned, flip. *Do the same for the second
> burger. *OK. *time passes. *When all of this is done, I get a non-
> stick pot, heat it to medium, toss in the browned beef, break it up
> and brown it all over now. *I make sure that there is no more liquid
> in the beef. *It's dry, I know, but I like it like that. *I'm
> interested in those who don't brown their beef, and why they like it
> like that.

People who don't brown their meat are weird.

--Bryan

On Sep 3, 11:23*pm, Sqwertz > wrote:
> On Fri, 3 Sep 2010 15:28:59 -0700 (PDT), A Moose In Love wrote:
>
> > some recipes I've found that are chili recipes say not to brown the
> > meat. *Well, I brown the meat big time. *What I usually do is to take
> > my cast iron skillet, get it going on a good medium heat. *I take
> > ground beef; for example let's say I got 1.25 pounds. *I split it into
> > two, and make two big hamburgers; thin. *About the size around of my
> > cast iron skillet. *When the heat is there, I toss in one of the
> > burgers. *When really browned, flip. *Do the same for the second
> > burger. *OK. *time passes. *When all of this is done, I get a non-
> > stick pot, heat it to medium, toss in the browned beef, break it up
> > and brown it all over now. *I make sure that there is no more liquid
> > in the beef. *It's dry, I know, but I like it like that. *I'm
> > interested in those who don't brown their beef, and why they like it
> > like that.
>
> It must be fat-free beef if there is no liquid left.
>
> -sw

yeah. i usually buy very low fat beef.

On Sep 3, 10:25*pm, Sqwertz > wrote:
> On Fri, 3 Sep 2010 16:09:23 -0700 (PDT), Bryan Simmons wrote:
> > People who don't brown their meat are weird.
>
> Now you've taken to preemptive disrespect and insults?

It seems like a waste of the flavor produced by the Maillard process
to essentially *boil* un-browned beef or pork. If I wanted to insult,
I would have used a word like crappy, not "weird." I don't pull
punches, even when I in a great mood.
>
> -sw

--Bryan

On Sep 3, 10:25*pm, A Moose In Love >
wrote:
> On Sep 3, 11:23*pm, Sqwertz > wrote:
>
>
>
>
>
> > On Fri, 3 Sep 2010 15:28:59 -0700 (PDT), A Moose In Love wrote:
>
> > > some recipes I've found that are chili recipes say not to brown the
> > > meat. *Well, I brown the meat big time. *What I usually do is to take
> > > my cast iron skillet, get it going on a good medium heat. *I take
> > > ground beef; for example let's say I got 1.25 pounds. *I split it into
> > > two, and make two big hamburgers; thin. *About the size around of my
> > > cast iron skillet. *When the heat is there, I toss in one of the
> > > burgers. *When really browned, flip. *Do the same for the second
> > > burger. *OK. *time passes. *When all of this is done, I get a non-
> > > stick pot, heat it to medium, toss in the browned beef, break it up
> > > and brown it all over now. *I make sure that there is no more liquid
> > > in the beef. *It's dry, I know, but I like it like that. *I'm
> > > interested in those who don't brown their beef, and why they like it
> > > like that.
>
> > It must be fat-free beef if there is no liquid left.
>
> > -sw
>
> yeah. *i usually buy very low fat beef.

I also "usually buy very low fat beef." That *flavor is in the fat
thing* mystifies me. The flavor from the Maillard reaction is so much
more significant. I never brown meat in our one cast iron because my
wife has requested that I never cook meat in it, which I respect, and
truthfully, I'm somewhat a cast iron novice.

--Bryan

"Bryan Simmons" > wrote
> I never brown meat in our one cast iron because my
> wife has requested that I never cook meat in it, which I respect, and
> truthfully, I'm somewhat a cast iron novice.
>
> --Bryan

That mystifies me. One of the big benefits of cast iron is the ability to
brown meat. Why would you avoid cooking meat in it?

Ed Pawlowski wrote:
> "Bryan Simmons" > wrote
>> I never brown meat in our one cast iron because my
>> wife has requested that I never cook meat in it, which I respect, and
>> truthfully, I'm somewhat a cast iron novice.

> That mystifies me. One of the big benefits of cast iron is the
> ability to brown meat. Why would you avoid cooking meat in it?

Cast iron is so cheap, it would be simple to pick one up that is
reserved for cooking meat.

nancy

In article >,
"Ed Pawlowski" > wrote:

> "Bryan Simmons" > wrote
> > I never brown meat in our one cast iron because my
> > wife has requested that I never cook meat in it, which I respect, and
> > truthfully, I'm somewhat a cast iron novice.
> >
> > --Bryan
>
> That mystifies me. One of the big benefits of cast iron is the ability to
> brown meat. Why would you avoid cooking meat in it?

I think she's a vegetarian.

It makes sense to me. If people season their cast iron well and then
never wash it with soap, it will have traces of meat. Other pans are
usually washed with soap.

--
Dan Abel
Petaluma, California USA

On Sat, 4 Sep 2010 13:23:01 -0500, Sqwertz >
wrote:

>On Sat, 04 Sep 2010 08:45:55 -0700, Dan Abel wrote:
>
>> I think she's a vegetarian.
>>
>> It makes sense to me. If people season their cast iron well and then
>> never wash it with soap, it will have traces of meat. Other pans are
>> usually washed with soap.
>
>Yeah - traces of meat will kill you.
>
>Why would somebody even marry a person who eats meat if they're that
>psychotic about it?

Sounds like the proverbial cast iron bitch.

sf wrote:

>> But grey meat is so appetizing!
>
> I agree, but Jacques Pepin did it today... just dumped everything -
> raw meat etc. into a pressure cooker (and he made kale "chips" to go
> with it). http://www.kqed.org/w/morefastfoodmyway/episode217.html
>
> Chili con Carne with Lettuce and Cheese
>
> I used to have the chili con carne recipe from San Quentin Prison; the
> warden sent it to me in the 1960s when I worked at Howard Johnson's.
> Unfortunately, I lost it, but it was very similar to this coarsely
> textured chili of beef and red kidney beans. The amount and type of
> hot chili pepper-serrano, jalapeño, or the fiery habañero--is up to
> you and your family's preferences. I have added a little cocoa powder
> to give it a bit of depth, similar to the Mexican sauce called mole.
>
> Making this dish in a pressure cooker requires less than 1 hour. I
> often serve it over crunchy iceberg or romaine lettuce leaves, with a
> sprinkling of grated Monterey Jack, mozzarella, or cheddar, a little
> cilantro, and some sliced onion on top.

I usually make chili for Super Bowl Sunday, and I like to serve all kinds of
accompaniments with it, but a bowl of lettuce has never been one of them.

Bob

On Sat, 4 Sep 2010 17:36:28 -0700, "Bob Terwilliger"
> wrote:

> I usually make chili for Super Bowl Sunday, and I like to serve all kinds of
> accompaniments with it, but a bowl of lettuce has never been one of them.

Well, he *is* French. Maybe that accounts for it.

--

Never trust a dog to watch your food.

In article >,
Sqwertz > wrote:

> On Fri, 3 Sep 2010 21:30:33 -0700 (PDT), Bryan Simmons wrote:
>
> > I never brown meat in our one cast iron because my
> > wife has requested that I never cook meat in it, which I respect, and
> > truthfully, I'm somewhat a cast iron novice.
>
> What a crappy wife.

Seems like a saint to me.

:-)

--
Dan Abel
Petaluma, California USA

In article >,
Sqwertz > wrote:

> On Sat, 04 Sep 2010 08:45:55 -0700, Dan Abel wrote:
>
> > I think she's a vegetarian.
> >
> > It makes sense to me. If people season their cast iron well and then
> > never wash it with soap, it will have traces of meat. Other pans are
> > usually washed with soap.
>
> Yeah - traces of meat will kill you.
>
> Why would somebody even marry a person who eats meat if they're that
> psychotic about it?

My daughter was a vegetarian for 8 years. My sister was a vegetarian
for 13 years. My oldest son was a vegetarian for a while, don't
remember how long, but during the time my daughter was. My other son
eats nothing but meat. Meat, meat and meat. He made turducken from
scratch last Thanksgiving.

I read an article about vegans, vitamin B12 deficiency and doctors some
years ago. Vegans don't have a natural source of B12. A B12 deficiency
is extremely serious. Doctors don't worry about it. The average person
has a three year supply of B12 stored in their liver. The average vegan
doesn't last anywhere near three years before they go back to meat, or
at least eggs/dairy. The doctor just tells the vegan to get a checkup
every year. If they are still a vegan after a couple of years, the
doctor gives them a B12 shot.

My point is that diets change. Bryan and his wife have been married for
some time. Maybe they were both vegetarians when they married. Maybe
they both ate meat. Who knows?

--
Dan Abel
Petaluma, California USA

On Sat, 4 Sep 2010 17:36:28 -0700, Bob Terwilliger wrote:

> sf wrote:
>
>>> But grey meat is so appetizing!
>>
>> I agree, but Jacques Pepin did it today... just dumped everything -
>> raw meat etc. into a pressure cooker (and he made kale "chips" to go
>> with it). http://www.kqed.org/w/morefastfoodmyway/episode217.html
>>
>> Chili con Carne with Lettuce and Cheese
>>
>> I used to have the chili con carne recipe from San Quentin Prison; the
>> warden sent it to me in the 1960s when I worked at Howard Johnson's.
>> Unfortunately, I lost it, but it was very similar to this coarsely
>> textured chili of beef and red kidney beans. The amount and type of
>> hot chili pepper-serrano, jalapeño, or the fiery habañero--is up to
>> you and your family's preferences. I have added a little cocoa powder
>> to give it a bit of depth, similar to the Mexican sauce called mole.
>>
>> Making this dish in a pressure cooker requires less than 1 hour. I
>> often serve it over crunchy iceberg or romaine lettuce leaves, with a
>> sprinkling of grated Monterey Jack, mozzarella, or cheddar, a little
>> cilantro, and some sliced onion on top.
>
> I usually make chili for Super Bowl Sunday, and I like to serve all kinds of
> accompaniments with it, but a bowl of lettuce has never been one of them.
>
> Bob

lettuce does sound a little wacky.

your pal,
blake