Today, I made chili using cheap, fatty ground beef. I spooned out all of the beef fat I could, but instead of just using the dry ground beef, I added a hearty dose of extra light olive oil. It altered the taste a bit, not better or worse, but different. The consistency, however, was greatly enhanced. Next time I'm going to do the same thing, but also add a little butter. Anyone else replace the fat in ground beef with something more healthful or flavorful?

--Bryan

Bryan wrote:
> Today, I made chili using cheap, fatty ground beef. I spooned out
> all of the beef fat I could, but instead of just using the dry ground
> beef, I added a hearty dose of extra light olive oil. It altered the
> taste a bit, not better or worse, but different. The consistency,
> however, was greatly enhanced. Next time I'm going to do the same
> thing, but also add a little butter. Anyone else replace the fat in
> ground beef *with something more healthful or flavorful*?
>
> --Bryan


Like bacon grease?

Bob

Sqwertz wrote:
>
> On Sat, 25 Aug 2012 09:15:17 -0700 (PDT), Bryan wrote:
>
> > Today, I made chili using cheap, fatty ground beef. I spooned out
> > all of the beef fat I could, but instead of just using the dry
> > ground beef, I added a hearty dose of extra light olive oil. It
> > altered the taste a bit, not better or worse, but different. The
> > consistency, however, was greatly enhanced. Next time I'm going to
> > do the same thing, but also add a little butter. Anyone else
> > replace the fat in ground beef with something more healthful or
> > flavorful?
>
> It sounds like you just added fat rather than replacing it.

He took out the highly saturated fat and made it up with
a monounsaturated fat. That sounds like replacement to me.

Bryan wrote:
> Today, I made chili using cheap, fatty ground beef. I spooned out
> all of the beef fat I could, but instead of just using the dry ground
> beef, I added a hearty dose of extra light olive oil. It altered the
> taste a bit, not better or worse, but different. The consistency,
> however, was greatly enhanced. Next time I'm going to do the same
> thing, but also add a little butter. Anyone else replace the fat in
> ground beef with something more healthful or flavorful?
>
> --Bryan

I just buy the lean ground beef. I don't add stuff to it. My mom buys the
lean, paper towels off all of the grease and then puts margarine in it.
Yuck!

On Saturday, August 25, 2012 11:29:22 AM UTC-5, zxcvbob wrote:
> Bryan wrote:
>
> > Today, I made chili using cheap, fatty ground beef. I spooned out
>
> > all of the beef fat I could, but instead of just using the dry ground
>
> > beef, I added a hearty dose of extra light olive oil. It altered the
>
> > taste a bit, not better or worse, but different. The consistency,
>
> > however, was greatly enhanced. Next time I'm going to do the same
>
> > thing, but also add a little butter. Anyone else replace the fat in
>
> > ground beef *with something more healthful or flavorful*?
>
> >
>
> > --Bryan
>
>
>
>
>
> Like bacon grease?
>
Bacon grease would be only slightly more healthful, but would certainly be more flavorful.
>
> Bob

--Bryan

"Bryan" > wrote in message
...
Today, I made chili using cheap, fatty ground beef. I spooned out all of
the beef fat I could, but instead of just using the dry ground beef, I added
a hearty dose of extra light olive oil. It altered the taste a bit, not
better or worse, but different. The consistency, however, was greatly
enhanced. Next time I'm going to do the same thing, but also add a little
butter. Anyone else replace the fat in ground beef with something more
healthful or flavorful?

--Bryan

why would you remove that healthy beef fat? do some research.

Chemo wrote:

> > If I get the urge to replace the beef fat in a dish with something else, I
> > lay down until the urge passes.
>
> I figured you for one to go stand in the corner.

Ah, but don't overlook Mary's ability to do two things at once. While
energetically "laying down", she can also count the spider webs on the
ceiling.

On Saturday, August 25, 2012 12:09:51 PM UTC-5, Sqwertz wrote:
> On Sat, 25 Aug 2012 10:03:28 -0800, Mark Thorson wrote:
>
>
>
> > Sqwertz wrote:
>
> >>
>
> >> On Sat, 25 Aug 2012 09:15:17 -0700 (PDT), Bryan wrote:
>
> >>
>
> >>> Today, I made chili using cheap, fatty ground beef. I spooned out
>
> >>> all of the beef fat I could, but instead of just using the dry
>
> >>> ground beef, I added a hearty dose of extra light olive oil. It
>
> >>> altered the taste a bit, not better or worse, but different. The
>
> >>> consistency, however, was greatly enhanced. Next time I'm going to
>
> >>> do the same thing, but also add a little butter. Anyone else
>
> >>> replace the fat in ground beef with something more healthful or
>
> >>> flavorful?
>
> >>
>
> >> It sounds like you just added fat rather than replacing it.
>
> >
>
> > He took out the highly saturated fat and made it up with
>
> > a monounsaturated fat. That sounds like replacement to me.
>
>
>
> Who drains their cooked, crumbled ground beef and then adds the
>
> drained fat back into it?
>
>
>
> Morons, that's who. I can think of no typical application where you
>
> would keep the fat in cooked ground beef (although I do sometimes
>
> separate it out and use it in other things - like frying potatoes).
>
When one very thoroughly drains the ground beef, it has a drier mouthfeel that if one leaves in some fat. I generally don't drain at all if I use the 93/7 stuff, but in this case it was the cheap 70/30 stuff. There was so much fat that I tossed that I thought, this would have made a big ol' bar of soap.
>
> -sw

--Bryan

On Sat, 25 Aug 2012 12:58:20 -0700, "Pico Rico"
> wrote:

>
>"Bryan" > wrote in message
...
>Today, I made chili using cheap, fatty ground beef. I spooned out all of
>the beef fat I could, but instead of just using the dry ground beef, I added
>a hearty dose of extra light olive oil. It altered the taste a bit, not
>better or worse, but different. The consistency, however, was greatly
>enhanced. Next time I'm going to do the same thing, but also add a little
>butter. Anyone else replace the fat in ground beef with something more
>healthful or flavorful?
>
>--Bryan
>
>why would you remove that healthy beef fat? do some research.
>

Wait for it! Bryan is a fat expert. He willnow tell you with all
bombasticness how UNhealthy beef fat is, and how you will surely die
if you eat it and how his choice of fat is so much better for you.

Obsessing, obsessing, obsessing...

John Kuthe...

On 8/25/2012 2:03 PM, Mark Thorson wrote:
> Sqwertz wrote:
>>
>> On Sat, 25 Aug 2012 09:15:17 -0700 (PDT), Bryan wrote:
>>
>>> Today, I made chili using cheap, fatty ground beef. I spooned out
>>> all of the beef fat I could, but instead of just using the dry
>>> ground beef, I added a hearty dose of extra light olive oil. It
>>> altered the taste a bit, not better or worse, but different. The
>>> consistency, however, was greatly enhanced. Next time I'm going to
>>> do the same thing, but also add a little butter. Anyone else
>>> replace the fat in ground beef with something more healthful or
>>> flavorful?
>>
>> It sounds like you just added fat rather than replacing it.
>
> He took out the highly saturated fat and made it up with
> a monounsaturated fat. That sounds like replacement to me.
>
Even if it was just a replacement, it would make it more healthy. It
might even be better to repeat with a second addition of olive oil

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"John Kuthe" > wrote in message
...
> On Sat, 25 Aug 2012 12:58:20 -0700, "Pico Rico"
> > wrote:
>
>>
>>"Bryan" > wrote in message
...
>>Today, I made chili using cheap, fatty ground beef. I spooned out all of
>>the beef fat I could, but instead of just using the dry ground beef, I
>>added
>>a hearty dose of extra light olive oil. It altered the taste a bit, not
>>better or worse, but different. The consistency, however, was greatly
>>enhanced. Next time I'm going to do the same thing, but also add a little
>>butter. Anyone else replace the fat in ground beef with something more
>>healthful or flavorful?
>>
>>--Bryan
>>
>>why would you remove that healthy beef fat? do some research.
>>
>
> Wait for it! Bryan is a fat expert. He willnow tell you with all
> bombasticness how UNhealthy beef fat is, and how you will surely die
> if you eat it and how his choice of fat is so much better for you.
>
> Obsessing, obsessing, obsessing...
>
> John Kuthe...

That's ridiculous! The only plausible reason to remove it is if you are
feeding Julie and her kid, who of course have some sort of intolerance. Of
course, then there would be nothing they are tolerant of to replace it with,
but that is a different kettle of fish. I suppose they are intolerant of
fish as well, and most likely kettles too.

Bryan wrote:
>
> When one very thoroughly drains the ground beef, it has a drier mouthfeel
> that if one leaves in some fat. I generally don't drain at all if I use
> the 93/7 stuff, but in this case it was the cheap 70/30 stuff. There was
> so much fat that I tossed that I thought, this would have made a big ol'
> bar of soap.

And if you had cooked something with all that fat left in, your leftovers
would have not-so- nice chunks of fat the next morning. Not appealing to me.
I've always drained ground beef before using it in a recipe no matter what
the fat content was.

As far as replacing the fat with another oil, I don't do that unless you
talk about spaghetti sauce. The meat gets drained and I do add oil to the
sauce. It used to be half canola oil and half olive oil. Now that I've found
this milder tasting EVOO, I might just skip the canola oil next time I make
it.

G.

John Kuthe wrote:
>
> Wait for it! Bryan is a fat expert. He willnow tell you with all
> bombasticness how UNhealthy beef fat is, and how you will surely die
> if you eat it and how his choice of fat is so much better for you.
>
> Obsessing, obsessing, obsessing...

I thought you two had kissed and made up. ;0

As you know, I've argued with him in the past about the high fat diet.
Bryan might be a little obsessed with food intake now but he does do the
research and he probably knows much more than most of us. He lost his extra
weight and now is determined to eat healthy foods. Congrats again, Bryan.

I still have some issues with the high fat diet but I've learned from him
and by reading more about the Adkins Diet. My opinion has mellowed a bit.

I like to argue my opinion but I'm always open to reading and considering
what others have to say.

G.

PS to SW - And this, Steve, is why I occasionally come back with the
low-carb issue. I'm not all that stubborn. I've done lots of diet research
but I never profess to know it all. By throwing that out occasionally, I can
often learn a bit more from the ones that argue with me.

On Sun, 26 Aug 2012 03:53:21 -0400, Gary > wrote:

>Bryan wrote:
>>
>> When one very thoroughly drains the ground beef, it has a drier mouthfeel
>> that if one leaves in some fat. I generally don't drain at all if I use
>> the 93/7 stuff, but in this case it was the cheap 70/30 stuff. There was
>> so much fat that I tossed that I thought, this would have made a big ol'
>> bar of soap.
>
>And if you had cooked something with all that fat left in, your leftovers
>would have not-so- nice chunks of fat the next morning. Not appealing to me.
>I've always drained ground beef before using it in a recipe no matter what
>the fat content was.
>
>As far as replacing the fat with another oil, I don't do that unless you
>talk about spaghetti sauce. The meat gets drained and I do add oil to the
>sauce. It used to be half canola oil and half olive oil. Now that I've found
>this milder tasting EVOO, I might just skip the canola oil next time I make
>it.

When I grind beef I trim most of the fat and then before grinding I
coat the meat with olive oil, burgers taste just as good and less
cholesterol.

On 8/25/2012 12:15 PM, Bryan wrote:
> Today, I made chili using cheap, fatty ground beef. I spooned out all of the beef fat I could, but instead of just using the dry ground beef, I added a hearty dose of extra light olive oil. It altered the taste a bit, not better or worse, but different. The consistency, however, was greatly enhanced. Next time I'm going to do the same thing, but also add a little butter. Anyone else replace the fat in ground beef with something more healthful or flavorful?
>
> --Bryan
>
You want to replace beef fat with what... a different kind of fat?

If you are that paranoid about beef fat rinse the cooked ground beef in
a colander before adding it back to the pot.

Jill

On Sun, 26 Aug 2012 05:03:44 -0400, Gary > wrote:

>John Kuthe wrote:
>>
>> Wait for it! Bryan is a fat expert. He willnow tell you with all
>> bombasticness how UNhealthy beef fat is, and how you will surely die
>> if you eat it and how his choice of fat is so much better for you.
>>
>> Obsessing, obsessing, obsessing...
>
>I thought you two had kissed and made up. ;0
>
>As you know, I've argued with him in the past about the high fat diet.
>Bryan might be a little obsessed with food intake now but he does do the
>research and he probably knows much more than most of us. He lost his extra
>weight and now is determined to eat healthy foods. Congrats again, Bryan.
....

I have never argued with Bryan about the validity of his research. He
is not stupid and does not follow any quack "research".

My problem with Bryan is far deeper than that. Bryan keeps losing
friends because he is extremely self-centered and basically has NO (or
very few) social limits, at least that he does not define for his own
egocentric purposes. And he crossed mine, so...

John Kuthe...

On Sat, 25 Aug 2012 09:15:17 -0700 (PDT), Bryan
> wrote:

> Anyone else replace the fat in ground beef with something more healthful or flavorful?
>
It depends on what I want to use the ground beef for.


--
Food is an important part of a balanced diet.

I often use olive oil and ground beef in such a way that some
beef fat is removed and some olive oil added. It's a little
difficult to estimate how much beef fat is gotten rid of, sometimes.

When making hamburgers, I always stir some olive oil in before
forming into patties. Then fay them in olive oil, if I'm
making them stovetop.


Steve

On Saturday, August 25, 2012 4:53:11 PM UTC-5, Pico Rico wrote:
> "John Kuthe" (The Failure) > wrote in message
>
> ...
>
> > On Sat, 25 Aug 2012 12:58:20 -0700, "Pico Rico"
>
> > > wrote:
>
> >
>
> >>
>
> >>"Bryan" > wrote in message
>
> ...
>
> >>Today, I made chili using cheap, fatty ground beef. I spooned out all of
>
> >>the beef fat I could, but instead of just using the dry ground beef, I
>
> >>added
>
> >>a hearty dose of extra light olive oil. It altered the taste a bit, not
>
> >>better or worse, but different. The consistency, however, was greatly
>
> >>enhanced. Next time I'm going to do the same thing, but also add a little
>
> >>butter. Anyone else replace the fat in ground beef with something more
>
> >>healthful or flavorful?
>
> >>
>
> >>--Bryan
>
> >>
>
> >>why would you remove that healthy beef fat? do some research.
>
> >>
>
> >
>
> > Wait for it! Bryan is a fat expert.

More an expert than anyone else you know. I will know more after the book I ordered (interlibrary loan) arrives:
http://www.amazon.com/Chemical-Biolo.../dp/1439802378

> He willnow tell you with all
>
> > bombasticness how UNhealthy beef fat is, and how you will surely die
>
> > if you eat it and how his choice of fat is so much better for you.
>
> >
>
> > Obsessing, obsessing, obsessing...
>
> >
>
> > John Kuthe...
>
>
>
> That's ridiculous! The only plausible reason to remove it is if you are
>
> feeding Julie and her kid, who of course have some sort of intolerance. Of
>
> course, then there would be nothing they are tolerant of to replace it with,
>
> but that is a different kettle of fish. I suppose they are intolerant of
>
> fish as well, and most likely kettles too.

The Loser was being sarcastic, but there is a reason to remove excessive amounts of animal fats. They elevate LDL levels. I find butterfat so delicious that I'm willing to accept the unhealthfulness, but not so with animal body fat, except lamb. I find beef, pork and chicken fat fairly flavorless..

On another fat note, I ordered a large container of high oleic sunflower oil yesterday (and 4 KG of cocoa butter, which I'll be addressing in another thread). Hope it gets here pretty soon because I have almost no neutral oil left.

--Bryan

On Mon, 27 Aug 2012 05:44:21 -0700 (PDT), Bryan
> wrote:
....

Many socially unacceptable freind-killing statements!

Hey Bryan! This "loser/fauilure" has been working as a private nurse
for 7 days a week since July!!

Kiss my ass, you failure as a humans being!

John Kuthe...

On Sunday, August 26, 2012 1:15:13 PM UTC-5, jmcquown wrote:
> On 8/25/2012 12:15 PM, Bryan wrote:
>
> > Today, I made chili using cheap, fatty ground beef. I spooned out all of the beef fat I could, but instead of just using the dry ground beef, I added a hearty dose of extra light olive oil. It altered the taste a bit, not better or worse, but different. The consistency, however, was greatly enhanced. Next time I'm going to do the same thing, but also add a little butter. Anyone else replace the fat in ground beef with something more healthful or flavorful?
>
> >
>
> > --Bryan
>
> >
>
> You want to replace beef fat with what... a different kind of fat?
>
>
>
> If you are that paranoid about beef fat rinse the cooked ground beef in
>
> a colander before adding it back to the pot.
>
Do you know what the word, "paranoid," means?
>
> Jill

--Bryan

On Sunday, August 26, 2012 4:03:44 AM UTC-5, Gary wrote:
>
>
> As you know, I've argued with him in the past about the high fat diet.
>
> Bryan might be a little obsessed with food intake now but he does do the
>
> research and he probably knows much more than most of us. He lost his extra
>
> weight and now is determined to eat healthy foods. Congrats again, Bryan.
>
Thank you, and I am very stable, ~ 161# +/- ~ 3#.
>
> I still have some issues with the high fat diet but I've learned from him
>
> and by reading more about the Adkins Diet. My opinion has mellowed a bit.
>
I have been eating an excessive amount of protein the past few weeks. Beef has been really cheap, and I really enjoy it, but the only thing *really* wrong with my eating the past few weeks has been too little green, leafy veg. After I post this, I think I'll go make myself a package of frozen spinach. I had what is for me a very high carb meal yesterday evening. Not only several tilapia fillets that were coated with corn meal, but a small serving of home fries as well.
>
> I like to argue my opinion but I'm always open to reading and considering
>
> what others have to say.
>
The good thing about low carb is that it works.
>
> G.
>
--Bryan

Sqwertz > wrote:

>On Mon, 27 Aug 2012 00:28:20 +0000 (UTC), Steve Pope wrote:

>> When making hamburgers, I always stir some olive oil in before
>> forming into patties. Then fay them in olive oil, if I'm
>> making them stovetop.

>My infamous hamburgers are always fried/grilled with a coating of
>olive oil to reduce carcinogens from the high heat, but I never mix
>anything into my burgers as you shouldn't overwork them (unless you
>want a QP w/Cheese).

How does mixing olive oil into the burger imply that you're going
to overcook it?


Steve

Steve Pope wrote:

> >My infamous hamburgers are always fried/grilled with a coating of
> >olive oil to reduce carcinogens from the high heat, but I never mix
> >anything into my burgers as you shouldn't overwork them (unless you
> >want a QP w/Cheese).
>
> How does mixing olive oil into the burger imply that you're going
> to overcook it?

I think it's the open flame that worries some people, not the length
of cooking.

"Steve Pope" > wrote in message
...
> Sqwertz > wrote:
>
>>On Mon, 27 Aug 2012 00:28:20 +0000 (UTC), Steve Pope wrote:
>
>>> When making hamburgers, I always stir some olive oil in before
>>> forming into patties. Then fay them in olive oil, if I'm
>>> making them stovetop.
>
>>My infamous hamburgers are always fried/grilled with a coating of
>>olive oil to reduce carcinogens from the high heat, but I never mix
>>anything into my burgers as you shouldn't overwork them (unless you
>>want a QP w/Cheese).
>
> How does mixing olive oil into the burger imply that you're going
> to overcook it?
>
>
> Steve

overWORK, not overCOOK

George M. Middius > wrote:

>Steve Pope wrote:

>> >My infamous hamburgers are always fried/grilled with a coating of
>> >olive oil to reduce carcinogens from the high heat, but I never mix
>> >anything into my burgers as you shouldn't overwork them (unless you
>> >want a QP w/Cheese).
>>
>> How does mixing olive oil into the burger imply that you're going
>> to overcook it?
>
>I think it's the open flame that worries some people, not the length
>of cooking.

Oops, I misread. Steve said "overwork", not overcook. Yes, you don't
want to mangle ground beef, but adding a spoon of olive oil,
and achieving mixing by the normal process of forming it into
patties, does not damage the meat.

Steve

Sqwertz wrote:
>
> On Mon, 27 Aug 2012 00:28:20 +0000 (UTC), Steve Pope wrote:
>
> > I often use olive oil and ground beef in such a way that some
> > beef fat is removed and some olive oil added. It's a little
> > difficult to estimate how much beef fat is gotten rid of, sometimes.
> >
> > When making hamburgers, I always stir some olive oil in before
> > forming into patties. Then fay them in olive oil, if I'm
> > making them stovetop.
>
> My infamous hamburgers are always fried/grilled with a coating of
> olive oil to reduce carcinogens from the high heat, but I never mix
> anything into my burgers as you shouldn't overwork them (unless you
> want a QP w/Cheese).

I don't see how a coating of olive oil
will reduce carcinogens. The high heat
will promote the formation of polycyclic
amines without regard to the oil. Dripping
oil may carry away some polyaromatic
hydrocarbons, but that's only a concern
for charcoal grilling, not pan frying.
And the oil dripping on the coals and
flaring will probably contribute more
PAH's than it carries away.

And as long as you continue to eat meats
like ham and bacon cured with nitrate or
nitrite, the risk of PCA's and PAH's pale
in comparison. You shouldn't even consider
these minor risks while continuing to
expose yourself to a much larger risk.

On Monday, August 27, 2012 10:19:00 AM UTC-6, Sqwertz wrote:
> On Mon, 27 Aug 2012 08:12:18 -0800, Mark Thorson wrote:
>
>
>
> > Sqwertz wrote:
>
> >>
>
> >> On Mon, 27 Aug 2012 00:28:20 +0000 (UTC), Steve Pope wrote:
>
> >>
>
> >>> I often use olive oil and ground beef in such a way that some
>
> >>> beef fat is removed and some olive oil added. It's a little
>
> >>> difficult to estimate how much beef fat is gotten rid of, sometimes.
>
> >>>
>
> >>> When making hamburgers, I always stir some olive oil in before
>
> >>> forming into patties. Then fay them in olive oil, if I'm
>
> >>> making them stovetop.
>
> >>
>
> >> My infamous hamburgers are always fried/grilled with a coating of
>
> >> olive oil to reduce carcinogens from the high heat, but I never mix
>
> >> anything into my burgers as you shouldn't overwork them (unless you
>
> >> want a QP w/Cheese).
>
> >
>
> > I don't see how a coating of olive oil
>
> > will reduce carcinogens.
>
>
>
> Get some glasses, then.
>
>
>
> -sw

Why would one need to coat ANY burger with olive oil? Olive oil will burn
before beef fat will and contributes NOTHING to the flavor or texture.
I would rather use butter if one needs to add anything...at least it has
flavor.

Mark Thorson wrote:
> Sqwertz wrote:
>> Bryan wrote:
>
>> > Today, I made chili using cheap, fatty ground beef. I spooned out
>> > all of the beef fat I could, but instead of just using the dry
>> > ground beef, I added a hearty dose of extra light olive oil. It
>> > altered the taste a bit, not better or worse, but different. The
>> > consistency, however, was greatly enhanced. Next time I'm going to
>> > do the same thing, but also add a little butter. Anyone else
>> > replace the fat in ground beef with something more healthful or
>> > flavorful?
>
>> It sounds like you just added fat rather than replacing it.

"I spooned out all of the beef fat I could". He did not just add fat.

> He took out the highly saturated fat and made it up with
> a monounsaturated fat. That sounds like replacement to me.

Exactly. Other than flavor there are reasons for doing so. It would
slightly changed the flaovr as described - Purifed fat has little flavor
of its own but it tends to accelerate other flavors. The fat he removed
was far from purified and the fat he added was not completely purified.
It would change the texture because of the different metling points.

There are reasons for replacing fatty acids that have nutritional
impact. I have read studies that calorie for calorie test animals fed
plant based fats gained less than test animals fed animal based fats.
This might be from essential fatty acids. This might be because animals
can use but not store monounsaturates. But either way the issue will be
like the tests that show calorie for calorie test animals fed HFCS gain
more than test animals fel sucrose - The number of calories tends to
overwhelm the calorie for calorie difference. Chances are high there's
no detectable nutritional effect from doing such a replacement.
Probably no down side to doing it, though.

Roy > wrote:

>Why would one need to coat ANY burger with olive oil? Olive oil will burn
>before beef fat will and contributes NOTHING to the flavor or texture.
>I would rather use butter if one needs to add anything...at least it has
>flavor.

Butter... ick.



Steve

On Monday, August 27, 2012 12:55:07 PM UTC-6, Steve Pope wrote:
> Roy > wrote:
>
>
>
> >Why would one need to coat ANY burger with olive oil? Olive oil will burn
>
> >before beef fat will and contributes NOTHING to the flavor or texture.
>
> >I would rather use butter if one needs to add anything...at least it has
>
> >flavor.
>
>
>
> Butter... ick.
>

> Steve

Nobody is forcing you to eat it. I was brought up on a farm...everything
goes better with butter.

Sqwertz wrote:
> Doug Freyburger wrote:
>
>
>> "I spooned out all of the beef fat I could". He did not just add fat.
>
> When yuo cook ground beef, unless it's extra lean crap, normal people
> under normal circumstances drain it of its fat. Like I said, I can
> think of no application where you would keep the liquid fat in the
> meat unless you're just a slob.

I've used the fat as a cover during refrigeration like a comfit, then
popped off the disk when using it.

There are applications where butter or olive oil or whatever is used in
recipes. I've tried the beef fat in a few such recipes on the principle
that most claims that beef fat is evil are low fat claptrap.. Plus in
the hope that since the beef fat soaks up the spices it would help the
flavor. I was unimpressed with such attempts and have not bothered
since. Pop off that cap of oil and don't bother using it.

If I were a frugal hobbiest I might want to use the beef fat to make
soap as I've not found much use for it in cooking. It's not bad it's
just as good as butter. There's always butter in the kitchen.

Roy wrote:

> I was brought up on a farm...everything
> goes better with butter.

Not brioche.

"Steve Pope" > wrote in message
...
> Sqwertz > wrote:
>
>>When yuo cook ground beef, unless it's extra lean crap, normal people
>>under normal circumstances drain it of its fat. Like I said, I can
>>think of no application where you would keep the liquid fat in the
>>meat unless you're just a slob.
>
> Actually, if it's grass fed ground beef, there is a belief that the
> fat is good for you.
>


much of the beef fat is good for you, regardless of being grass fed.

On Monday, August 27, 2012 3:23:17 PM UTC-5, Steve Pope wrote:
> Sqwertz > wrote:
>
>
>
> >When yuo cook ground beef, unless it's extra lean crap, normal people
>
> >under normal circumstances drain it of its fat. Like I said, I can
>
> >think of no application where you would keep the liquid fat in the
>
> >meat unless you're just a slob.
>
>
>
> Actually, if it's grass fed ground beef, there is a belief that the
>
> fat is good for you.
>
Less bad for you would be more accurate: "Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs."
source-- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/

CLA and TVA are healthful. When you see nutrition info on beef, and it lists a certain amount of trans fat, nearly *all* of that trans fat is the healthful TVA, rather than the infamous elaidic acid. Stearic acid is very good. A perfect source of calories for the ketone burner. Cocoa butter is the richest source I know of stearic acid. Chocolate is plain ass good for you. Myristic and palmitic acids are very bad. Even though grass fed is more healthful than corn fed, it still contains high levels of myristic and palmitic acids.
>
> This, coupled with using lower-than-average ratios of beef to
>
> other ingredients, might result in me sometimes keeping all the fat
>
> in the finished dish. For example, a chili that works out
>
> to 1 ounce, or 1.5 ounces of ground beef per bowl.
>
My chili is very heavy on the beef. I typically use 1 can of Chilli Man Lean Beef variety canned chili, 1 pound of ground beef, added cumin, and usually added Williams brand chili seasoning. Sometimes I add various peppers, bell and/or chile.
>
> Steve

--Bryan

On Monday, August 27, 2012 4:00:34 PM UTC-6, George M. Middius wrote:
> Roy wrote:
>
>
>
> > I was brought up on a farm...everything
>
> > goes better with butter.
>
>
>
> Not brioche.

Brioche probably has enough butter in it...good point.

On Mon, 27 Aug 2012 16:01:11 -0700 (PDT), Bryan
> wrote:
....
>My chili is very heavy on the beef. I typically use 1 can of Chilli Man Lean Beef variety canned chili, 1 pound of ground beef, added cumin, and usually added Williams brand chili seasoning. Sometimes I add various peppers, bell and/or chile.
>>
>> Steve
>
>--Bryan

Sounds like Sandra Lee Semi-homemade tripe!

John Kuthe...

On 8/25/2012 4:12 PM, George M. Middius wrote:
> Chemo wrote:
>
>>> If I get the urge to replace the beef fat in a dish with something else, I
>>> lay down until the urge passes.
>>
>> I figured you for one to go stand in the corner.
>
> Ah, but don't overlook Mary's ability to do two things at once. While
> energetically "laying down", she can also count the spider webs on the
> ceiling.
>
>
George, you're more clever than that. Spider webs??

Cheryl wrote:

> >>> If I get the urge to replace the beef fat in a dish with something else, I
> >>> lay down until the urge passes.
> >>
> >> I figured you for one to go stand in the corner.
> >
> > Ah, but don't overlook Mary's ability to do two things at once. While
> > energetically "laying down", she can also count the spider webs on the
> > ceiling.

> George, you're more clever than that. Spider webs??

Your point escapes me. Are you doubting the existence of spider webs,
or maybe Mary's ability to count up to, say, 6? And why aren't you
displeased with my mockery of Mary's poor diction, not to mention her
absurd conflation of common sense cookery with an irrational "urge"?

On 8/27/2012 8:18 PM, George M. Middius wrote:

> Your point escapes me. Are you doubting the existence of spider webs,
> or maybe Mary's ability to count up to, say, 6? And why aren't you
> displeased with my mockery of Mary's poor diction, not to mention her
> absurd conflation of common sense cookery with an irrational "urge"?


"Mockery, diction, conflation". You see, we don't cotton to y'all using
fancy-ass words around here, don't make us have to pull out a dictionary.

Becca