Sheldon, this is an area you do really well in. I see chuck roast and
sirloin tip at 3.99lb. I need some lower fat meats to grind for the
fellow I am feeding 7 meals a week to. Found out he's got heart issues
(not that he's objected to anything I deliver). I need a lower fat
item.

Will these grind well enough to be used for a ground beef that I can
make into a home scratch version of a sort of 'hamburger helper' with a
low sodium tomato type base over pasta?

I've never ground anything that low fat for burger sorts of meat or if
I did, I added fat as grinding. I'm not trying to make a flavorful
burger, just a basic roughly like this:

28oz low sodium tomato sauce
16oz low sodium diced tomatos
Spices (no salt added, basic italian sort of mix or may go a sort of
chile powder mix with added onions)
chopped mushrooms

Add drained ground beef to sauce once ready. Simmer a bit to mix then
portion out over cooked pasta and freeze with veggies in trays.

The base recipe works but does that meat work well enough for grinding
for it?

I need to cut down on the lamb shoulder I suspect so looking for lower
fat alternatives and frankly, chicken gets pretty nasty if cooked then
frozen, then microwaved.

Carol
--

"cshenk" > wrote in message
...
>
> Sheldon, this is an area you do really well in. I see chuck roast and
> sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> fellow I am feeding 7 meals a week to. Found out he's got heart issues
> (not that he's objected to anything I deliver). I need a lower fat
> item.
>
> Will these grind well enough to be used for a ground beef that I can
> make into a home scratch version of a sort of 'hamburger helper' with a
> low sodium tomato type base over pasta?
>
> I've never ground anything that low fat for burger sorts of meat or if
> I did, I added fat as grinding. I'm not trying to make a flavorful
> burger, just a basic roughly like this:
>
> 28oz low sodium tomato sauce
> 16oz low sodium diced tomatos
> Spices (no salt added, basic italian sort of mix or may go a sort of
> chile powder mix with added onions)
> chopped mushrooms
>
> Add drained ground beef to sauce once ready. Simmer a bit to mix then
> portion out over cooked pasta and freeze with veggies in trays.
>
> The base recipe works but does that meat work well enough for grinding
> for it?
>
> I need to cut down on the lamb shoulder I suspect so looking for lower
> fat alternatives and frankly, chicken gets pretty nasty if cooked then
> frozen, then microwaved.
>
> Carol

I have no problems with frozen, cooked chicken but I suppose it depends on
what you did to it. I do either plain chicken breasts with seasoning and no
sauce or breaded ones. I bag them individually so they will thaw out fast
or can even be heated from frozen. I don't do this often now as our chicken
lover is no longer a chicken lover. But if I have a leftover portion or
two, I might do this once in a while.

On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> Sheldon, this is an area you do really well in. I see chuck roast and
> sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> fellow I am feeding 7 meals a week to. Found out he's got heart issues
> (not that he's objected to anything I deliver). I need a lower fat
> item.
>
> Will these grind well enough to be used for a ground beef that I can
> make into a home scratch version of a sort of 'hamburger helper' with a
> low sodium tomato type base over pasta?
>
> I've never ground anything that low fat for burger sorts of meat or if
> I did, I added fat as grinding. I'm not trying to make a flavorful
> burger, just a basic roughly like this:
>
> 28oz low sodium tomato sauce
> 16oz low sodium diced tomatos
> Spices (no salt added, basic italian sort of mix or may go a sort of
> chile powder mix with added onions)
> chopped mushrooms
>
> Add drained ground beef to sauce once ready. Simmer a bit to mix then
> portion out over cooked pasta and freeze with veggies in trays.
>
> The base recipe works but does that meat work well enough for grinding
> for it?
>
> I need to cut down on the lamb shoulder I suspect so looking for lower
> fat alternatives and frankly, chicken gets pretty nasty if cooked then
> frozen, then microwaved.
>
Chuck is rather fatty, and trimming out the fat is a chore, whereas sirloin
tip, while tough as leather, is very lean, and makes great super lean ground
beef. To make it cook nicely, you could add a little high monounsaturated
fat, like Trader Joe's Sunflower Seed Oil, or Wegman's if you live in that
part of the country.

http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1

>
> Carol
>
--Bryan

On Thursday, January 21, 2016 at 8:15:17 PM UTC-5, MisterDiddyWahDiddy wrote:
> On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > Sheldon, this is an area you do really well in. I see chuck roast and
> > sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> > fellow I am feeding 7 meals a week to. Found out he's got heart issues
> > (not that he's objected to anything I deliver). I need a lower fat
> > item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper' with a
> > low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or if
> > I did, I added fat as grinding. I'm not trying to make a flavorful
> > burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix then
> > portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for grinding
> > for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for lower
> > fat alternatives and frankly, chicken gets pretty nasty if cooked then
> > frozen, then microwaved.
> >
> Chuck is rather fatty, and trimming out the fat is a chore, whereas sirloin
> tip, while tough as leather, is very lean, and makes great super lean ground
> beef. To make it cook nicely, you could add a little high monounsaturated
> fat, like Trader Joe's Sunflower Seed Oil, or Wegman's if you live in that
> part of the country.
>
> http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
>
> >
> > Carol
> >
> --Bryan

I don't think anyone was asking for your advice, white trash. And what you suggested sounds repulsive. Sheldon is a ****ing pig - no doubt about it. But he does know how to ground a good burger or 12. Ground Beef is not supposed to be lean. If you're scared of hamburgers, just don't eat them. I wish I could put my finger on what exactly is wrong with you, besides the fact that you're poor. But you and your family look like you've been living in a concentration camp (and, yes, I know about the cancer - I don't mean that).. Don't recommend anything food related to anyone. You're not...equipped.

On Thursday, January 21, 2016 at 7:38:47 PM UTC-6, wrote:
> On Thursday, January 21, 2016 at 8:15:17 PM UTC-5, MisterDiddyWahDiddy wrote:
> > On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > > Sheldon, this is an area you do really well in. I see chuck roast and
> > > sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> > > fellow I am feeding 7 meals a week to. Found out he's got heart issues
> > > (not that he's objected to anything I deliver). I need a lower fat
> > > item.
> > >
> > > Will these grind well enough to be used for a ground beef that I can
> > > make into a home scratch version of a sort of 'hamburger helper' with a
> > > low sodium tomato type base over pasta?
> > >
> > > I've never ground anything that low fat for burger sorts of meat or if
> > > I did, I added fat as grinding. I'm not trying to make a flavorful
> > > burger, just a basic roughly like this:
> > >
> > > 28oz low sodium tomato sauce
> > > 16oz low sodium diced tomatos
> > > Spices (no salt added, basic italian sort of mix or may go a sort of
> > > chile powder mix with added onions)
> > > chopped mushrooms
> > >
> > > Add drained ground beef to sauce once ready. Simmer a bit to mix then
> > > portion out over cooked pasta and freeze with veggies in trays.
> > >
> > > The base recipe works but does that meat work well enough for grinding
> > > for it?
> > >
> > > I need to cut down on the lamb shoulder I suspect so looking for lower
> > > fat alternatives and frankly, chicken gets pretty nasty if cooked then
> > > frozen, then microwaved.
> > >
> > Chuck is rather fatty, and trimming out the fat is a chore, whereas sirloin
> > tip, while tough as leather, is very lean, and makes great super lean ground
> > beef. To make it cook nicely, you could add a little high monounsaturated
> > fat, like Trader Joe's Sunflower Seed Oil, or Wegman's if you live in that
> > part of the country.
> >
> > http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
> >
> > >
> > > Carol
> > >
> > --Bryan
>
> I don't think anyone was asking for your advice, white trash. And what you suggested sounds repulsive. Sheldon is a ****ing pig - no doubt about it. But he does know how to ground a good burger or 12. Ground Beef is not supposed to be lean. If you're scared of hamburgers, just don't eat them. I wish I could put my finger on what exactly is wrong with you, besides the fact that you're poor. But you and your family look like you've been living in a concentration camp (and, yes, I know about the cancer - I don't mean that). Don't recommend anything food related to anyone. You're not...equipped.

You mean besides Narcissistic Personality Disorder?

Bryan's actually a pretty good cook, of course as a super taster, everything he makes foodwise that I've ever had was bland and blase for the most part. Bryan does not even like fresh sage on pork! And as I recall, detests fresh basil, while I could make a salad out if it!

John Kuthe...

On Thursday, January 21, 2016 at 7:38:47 PM UTC-6, wrote:
> On Thursday, January 21, 2016 at 8:15:17 PM UTC-5, MisterDiddyWahDiddy wrote:
> > On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > > Sheldon, this is an area you do really well in. I see chuck roast and
> > > sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> > > fellow I am feeding 7 meals a week to. Found out he's got heart issues
> > > (not that he's objected to anything I deliver). I need a lower fat
> > > item.
> > >
> > > Will these grind well enough to be used for a ground beef that I can
> > > make into a home scratch version of a sort of 'hamburger helper' with a
> > > low sodium tomato type base over pasta?
> > >
> > > I've never ground anything that low fat for burger sorts of meat or if
> > > I did, I added fat as grinding. I'm not trying to make a flavorful
> > > burger, just a basic roughly like this:
> > >
> > > 28oz low sodium tomato sauce
> > > 16oz low sodium diced tomatos
> > > Spices (no salt added, basic italian sort of mix or may go a sort of
> > > chile powder mix with added onions)
> > > chopped mushrooms
> > >
> > > Add drained ground beef to sauce once ready. Simmer a bit to mix then
> > > portion out over cooked pasta and freeze with veggies in trays.
> > >
> > > The base recipe works but does that meat work well enough for grinding
> > > for it?
> > >
> > > I need to cut down on the lamb shoulder I suspect so looking for lower
> > > fat alternatives and frankly, chicken gets pretty nasty if cooked then
> > > frozen, then microwaved.
> > >
> > Chuck is rather fatty, and trimming out the fat is a chore, whereas sirloin
> > tip, while tough as leather, is very lean, and makes great super lean ground
> > beef. To make it cook nicely, you could add a little high monounsaturated
> > fat, like Trader Joe's Sunflower Seed Oil, or Wegman's if you live in that
> > part of the country.
> >
> > http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
> >
> > >
> > > Carol
> > >
> > --Bryan
>
> I don't think anyone was asking for your advice, white trash. And what you suggested sounds repulsive. Sheldon is a ****ing pig - no doubt about it. But he does know how to ground a good burger or 12. Ground Beef is not supposed to be lean. If you're scared of hamburgers, just don't eat them. I wish I could put my finger on what exactly is wrong with you, besides the fact that you're poor. But you and your family look like you've been living in a concentration camp (and, yes, I know about the cancer - I don't mean that). Don't recommend anything food related to anyone. You're not...equipped.

She's not asking about making BURGERS, medavis troll, but about making ground
beef for things like spaghetti sauce. I'm glad that you think that we look
thin, because I've been feeling a bit overweight lately. While I get plenty
of exercise, I do eat more that is ideal for my physique. I have no problem
with beef fat, but the person whom Carol is cooking for has been advised to
avoid beef fat.

It would be funny that you think--or just say--that I'm poor when I've been
comfortably middle income all my life, never having to take public
assistance. While it's certainly true that I'm not a high wage worker, I'm
quite happy in my job, and just got the news today that I'm being moved to a
position that means *almost* every weekend off, and *almost* no evenings.

The contempt that you Right-wing folks have for anyone below about the 70th
percentile in income is disgusting, but also bizarre. You seem to equate
low earnings with general unworthiness in the whole Calvinistic
predestination way. Who'd have though that what Max Weber observed so many
years ago would have metastasized into you Tea Party freak types.

https://www.facebook.com/photo.php?f...type=3&theater

--Bryan

On Thursday, January 21, 2016 at 5:38:31 PM UTC-5, cshenk wrote:
> Sheldon, this is an area you do really well in. I see chuck roast and
> sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> fellow I am feeding 7 meals a week to. Found out he's got heart issues
> (not that he's objected to anything I deliver). I need a lower fat
> item.
>
> Will these grind well enough to be used for a ground beef that I can
> make into a home scratch version of a sort of 'hamburger helper' with a
> low sodium tomato type base over pasta?
>
> I've never ground anything that low fat for burger sorts of meat or if
> I did, I added fat as grinding. I'm not trying to make a flavorful
> burger, just a basic roughly like this:
>
> 28oz low sodium tomato sauce
> 16oz low sodium diced tomatos
> Spices (no salt added, basic italian sort of mix or may go a sort of
> chile powder mix with added onions)
> chopped mushrooms
>
> Add drained ground beef to sauce once ready. Simmer a bit to mix then
> portion out over cooked pasta and freeze with veggies in trays.
>
> The base recipe works but does that meat work well enough for grinding
> for it?
>
> I need to cut down on the lamb shoulder I suspect so looking for lower
> fat alternatives and frankly, chicken gets pretty nasty if cooked then
> frozen, then microwaved.
>
> Carol
> --

Chuck by far makes a better stew. If it is prepared correctly it has very little fat. Any large areas of fat (especially the hard fat) are first removed, don't worry about most of it as it renders in the cooking. Cut into cubes, brown and stew with your favorite additions on a low light for a long time. Then separate the solids from the gravy and put both in the refrigerator overnight. Before using remove the fat that will have solidified and reserve for another time. (My wife won't let me do this, reserve that is..) Recombine the solids and gravy and reheat.

This method works very well, also for lamb. However, it seems that lamb (shoulder that I use) still maintains a fair amount of fat. (In my opinion just the correct amount for good flavor.)

http://www.richardfisher.com

On 1/21/2016 5:38 PM, cshenk wrote:
>
> Sheldon, this is an area you do really well in. I see chuck roast and
> sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> fellow I am feeding 7 meals a week to. Found out he's got heart issues
> (not that he's objected to anything I deliver). I need a lower fat
> item.
>
> Will these grind well enough to be used for a ground beef that I can
> make into a home scratch version of a sort of 'hamburger helper' with a
> low sodium tomato type base over pasta?
>
(snippage)
I don't know about grinding sirloin tip but chuck works great. You can
cut off most of the extra fat (if there is any). Any marbling within the
meat will render out when you brown the ground chuck.

Jill

cshenk wrote:
>
> Sheldon, this is an area you do really well in. I see chuck roast and
> sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> fellow I am feeding 7 meals a week to. Found out he's got heart issues
> (not that he's objected to anything I deliver). I need a lower fat
> item.
>
> Will these grind well enough to be used for a ground beef that I can
> make into a home scratch version of a sort of 'hamburger helper' with a
> low sodium tomato type base over pasta?

I've found the best beef cut for controlling fat content is top round
as most of its fat is on the exterior so is easy to remove however
much you want... for great burgers simply leave it all... but I'll
remove about half anyway and replace that fat with olive oil so as not
to consume all that cholesterol... simply cut your meat into long
strips for grinding and toss them with olive oil to coat... also acts
as a lubricant for a much better grind. I often see top round at
about $4/lb; steaks and roasts... roasts are usually a bit less
expensive to I ask in the meat department for a couple of large
roasts, ten pounds each.... large roasts will be cut from the better
portion of the round than those puny roasts they typically place in
the meat case. Then I'll cut the nicer looking half to use as a roast
and the rest I'll cut a couple of steaks for London broil, maybe some
large chunks for stew meat and the rest I'll grind. Top round makes
excellent oven roast (cook no more than medium rare) and pot roast...
pot roast will be the leanest as it's easy to skim off the fat. I
don't use beef for tomato/pasta sauce, for that I buy those
inexpensive family packs of pork shoulder chops, trim away the
extranious fat for the crows and freeze portions in zip-locs... three
or four chops is a good amount to braise in an 8 quart pot of sauce,
sometimes I'll add a few Eyetalian saw-seege too (start by browning),
as it simmers (never boil) skim off the fat, adjust seasoning, and
simmer till the meat falls away from the bones, remove the bones for
the best meat sauce money can buy... I don't care for meat sauce made
with ground beef, it often toughens and it's like eating sand...
falling off the bone pork is better for pasta sauce... if you add the
saw-seege it won't need much seasoning but store bought adds salt.
I'd not pay extra for reduced salt tomato sauce, instead use a
combination of canned crushed tomatoes, canned whole plum tomatoes,
and canned diced tomatoes, those are alresdy reduced salt and are
often on sale... for the lowest salt tomato product use tomato
paste.... read labels and compare with reduced salt tomato sauce. You
can also use tomato paste to make your own inexpensive tomato juice...
all tomato juice on store shelves is made from tomato paste only it's
listed as tomato concentrate... excellent for tomato soup too. Every
tomato based product on store shelves (no exceptionss) is made from
tomato paste/concentrate, even Heinz red.
Hope this helps.

On Thursday, January 21, 2016 at 7:38:47 PM UTC-6, wrote:
> On Thursday, January 21, 2016 at 8:15:17 PM UTC-5, MisterDiddyWahDiddy wrote:
> > On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > > Sheldon, this is an area you do really well in. I see chuck roast and
> > > sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> > > fellow I am feeding 7 meals a week to. Found out he's got heart issues
> > > (not that he's objected to anything I deliver). I need a lower fat
> > > item.
> > >
> > > Will these grind well enough to be used for a ground beef that I can
> > > make into a home scratch version of a sort of 'hamburger helper' with a
> > > low sodium tomato type base over pasta?
> > >
> > > I've never ground anything that low fat for burger sorts of meat or if
> > > I did, I added fat as grinding. I'm not trying to make a flavorful
> > > burger, just a basic roughly like this:
> > >
> > > 28oz low sodium tomato sauce
> > > 16oz low sodium diced tomatos
> > > Spices (no salt added, basic italian sort of mix or may go a sort of
> > > chile powder mix with added onions)
> > > chopped mushrooms
> > >
> > > Add drained ground beef to sauce once ready. Simmer a bit to mix then
> > > portion out over cooked pasta and freeze with veggies in trays.
> > >
> > > The base recipe works but does that meat work well enough for grinding
> > > for it?
> > >
> > > I need to cut down on the lamb shoulder I suspect so looking for lower
> > > fat alternatives and frankly, chicken gets pretty nasty if cooked then
> > > frozen, then microwaved.
> > >
> > Chuck is rather fatty, and trimming out the fat is a chore, whereas sirloin
> > tip, while tough as leather, is very lean, and makes great super lean ground
> > beef. To make it cook nicely, you could add a little high monounsaturated
> > fat, like Trader Joe's Sunflower Seed Oil, or Wegman's if you live in that
> > part of the country.
> >
> > http://www.wegmans.com/webapp/wcs/st...52&lang Id=-1
> >
> > >
> > > Carol
> > >
> > --Bryan
>
> I don't think anyone was asking for your advice, white trash. And what you suggested sounds repulsive. Sheldon is a ****ing pig - no doubt about it. But he does know how to ground a good burger or 12. Ground Beef is not supposed to be lean.

Hahahaha, medavis troll. See below, where Sheldon advocates using lean beef
and adding a high monounsaturate oil. He just made you look like a fool, as
if you didn't already.

--Bryan

On 1/21/2016 3:38 PM, cshenk wrote:
> I've never ground anything
Yeah and **** off you worthless ****!

On 1/22/2016 9:08 AM, Brooklyn1 wrote:
> Hope this helps.
**** off you mincing little New Yawk asslicker!

The Bove blabbles:

> "cshenk" > wrote in message
> ...
> >
> > Sheldon, this is an area you do really well in. I see chuck roast and
> > sirloin tip at 3.99lb. I need some lower fat meats to grind for the
> > fellow I am feeding 7 meals a week to. Found out he's got heart issues
> > (not that he's objected to anything I deliver). I need a lower fat
> > item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper' with a
> > low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or if
> > I did, I added fat as grinding. I'm not trying to make a flavorful
> > burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix then
> > portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for grinding
> > for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for lower
> > fat alternatives and frankly, chicken gets pretty nasty if cooked then
> > frozen, then microwaved.
> >
> > Carol
>
> I have no problems with frozen, cooked chicken but I suppose it depends on
> what you did to it. I do either plain chicken breasts with seasoning and no
> sauce or breaded ones. I bag them individually so they will thaw out fast
> or can even be heated from frozen. I don't do this often now as our chicken
> lover is no longer a chicken lover. But if I have a leftover portion or
> two, I might do this once in a while.


This post should be cited in the dictionary as an example of the word "dither"...sheesh...!!!

--
Best
Greg

MisterDiddyWahDiddy wrote:
> He just made you look like a fool, as
> if you didn't already.
>
> --Bryan

You are a demonically possessed sodomite.

Brooklyn1 wrote:
> I've found the best beef cut for controlling fat content is top round

Less fat + zero flavor.

Nice.

Helpful person wrote:
> Chuck by far makes a better stew.

No he doesn't!

On Friday, January 22, 2016 at 1:14:13 PM UTC-6, cibola de oro wrote:
> MisterDiddyWahDiddy wrote:
> > He just made you look like a fool, as
> > if you didn't already.
> >
> > --Bryan
>
> You are a demonically possessed sodomite.

You are a superstitious nutcase who believes in demonic possession.

--Bryan

On Friday, January 22, 2016 at 1:16:25 PM UTC-6, cibola de oro wrote:
> Brooklyn1 wrote:
> > I've found the best beef cut for controlling fat content is top round
>
> Less fat + zero flavor.
>
> Nice.

The idea that lean meat has no flavor is preposterous.

--Bryan

MisterDiddyWahDiddy wrote:
> On Friday, January 22, 2016 at 1:14:13 PM UTC-6, cibola de oro wrote:
>> MisterDiddyWahDiddy wrote:
>>> He just made you look like a fool, as
>>> if you didn't already.
>>>
>>> --Bryan
>>
>> You are a demonically possessed sodomite.
>
> You are a superstitious nutcase who believes in demonic possession.
>
> --Bryan
>

I decided NOT to pray for you.

It was the smart thing to do.

MisterDiddyWahDiddy wrote:
> On Friday, January 22, 2016 at 1:16:25 PM UTC-6, cibola de oro wrote:
>> Brooklyn1 wrote:
>>> I've found the best beef cut for controlling fat content is top round
>>
>> Less fat + zero flavor.
>>
>> Nice.
>
> The idea that lean meat has no flavor is preposterous.
>
> --Bryan
>

I know how you like to gargle choad, so feel free to speak up on the flavor.

On 1/22/2016 9:08 AM, Brooklyn1 wrote:
> Hope this helps.

Send money, now!

On 1/22/2016 12:36 PM, MisterDiddyWahDiddy wrote:
> lean meat has no flavor

We KNOW that!

On 1/22/2016 12:35 PM, MisterDiddyWahDiddy wrote:
> You are a superstitious nutcase who believes in demonic possession.
>
> --Bryan

"**** me father, for I have sinned"?

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > Sheldon, this is an area you do really well in. I see chuck roast
> > and sirloin tip at 3.99lb. I need some lower fat meats to grind
> > for the fellow I am feeding 7 meals a week to. Found out he's got
> > heart issues (not that he's objected to anything I deliver). I
> > need a lower fat item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper'
> > with a low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or
> > if I did, I added fat as grinding. I'm not trying to make a
> > flavorful burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix
> > then portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for
> > grinding for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for
> > lower fat alternatives and frankly, chicken gets pretty nasty if
> > cooked then frozen, then microwaved.
> >
> > Carol
>
> I have no problems with frozen, cooked chicken but I suppose it
> depends on what you did to it. I do either plain chicken breasts
> with seasoning and no sauce or breaded ones. I bag them individually
> so they will thaw out fast or can even be heated from frozen. I
> don't do this often now as our chicken lover is no longer a chicken
> lover. But if I have a leftover portion or two, I might do this once
> in a while.

Julie, this is a specific to a meat and if it tastes like anything
ground, specific to 2 types of BEEF ok?



--

MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > Sheldon, this is an area you do really well in. I see chuck roast
> > and sirloin tip at 3.99lb. I need some lower fat meats to grind
> > for the fellow I am feeding 7 meals a week to. Found out he's got
> > heart issues (not that he's objected to anything I deliver). I
> > need a lower fat item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper'
> > with a low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or
> > if I did, I added fat as grinding. I'm not trying to make a
> > flavorful burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix
> > then portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for
> > grinding for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for
> > lower fat alternatives and frankly, chicken gets pretty nasty if
> > cooked then frozen, then microwaved.
> >
> Chuck is rather fatty, and trimming out the fat is a chore, whereas
> sirloin tip, while tough as leather, is very lean, and makes great
> super lean ground beef. To make it cook nicely, you could add a
> little high monounsaturated fat, like Trader Joe's Sunflower Seed
> Oil, or Wegman's if you live in that part of the country.
>
> http://www.wegmans.com/webapp/wcs/st...Display?produc
> tId=400633&storeId=10052&langId=-1
>
> >
> > Carol
> >
> --Bryan

The roast chuck is my first bet and if I mix it with the tops (very
lean) that might work?

I am hoping Sheldon will answer as he actually grinds beef. He also
goes leaner on it than I do.

I seldom have to grind to a fat level so my normal would be to add fat
if it was pretty lean. This time though it's not a 'joke' and i'm
working to help feed a fellow with a lot of medical issues.

I hope this group still has the capacity for a serious question.

I need low fat beef based on sales that I can cook without going broke
and keep Ted fed. I can feed him 'crap' but I want it to be tasty
instead. Hence, ping Sheldon...

Carol
--

On Fri, 22 Jan 2016 16:25:00 -0600, "cshenk" > wrote:
>
>I am hoping Sheldon will answer as he actually grinds beef. He also
>goes leaner on it than I do.

I already answered this morning... you just passed it by.
I didn't save it you you can go hunt for it.

Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:
> >
> > Sheldon, this is an area you do really well in. I see chuck roast
> > and sirloin tip at 3.99lb. I need some lower fat meats to grind
> > for the fellow I am feeding 7 meals a week to. Found out he's got
> > heart issues (not that he's objected to anything I deliver). I
> > need a lower fat item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper'
> > with a low sodium tomato type base over pasta?
>
> I've found the best beef cut for controlling fat content is top round
> as most of its fat is on the exterior so is easy to remove however
> much you want... for great burgers simply leave it all... but I'll
> remove about half anyway and replace that fat with olive oil so as not
> to consume all that cholesterol... simply cut your meat into long
> strips for grinding and toss them with olive oil to coat... also acts
> as a lubricant for a much better grind. I often see top round at
> about $4/lb; steaks and roasts... roasts are usually a bit less
> expensive to I ask in the meat department for a couple of large
> roasts, ten pounds each.... large roasts will be cut from the better
> portion of the round than those puny roasts they typically place in
> the meat case. Then I'll cut the nicer looking half to use as a roast
> and the rest I'll cut a couple of steaks for London broil, maybe some
> large chunks for stew meat and the rest I'll grind. Top round makes
> excellent oven roast (cook no more than medium rare) and pot roast...
> pot roast will be the leanest as it's easy to skim off the fat. I
> don't use beef for tomato/pasta sauce, for that I buy those
> inexpensive family packs of pork shoulder chops, trim away the
> extranious fat for the crows and freeze portions in zip-locs... three
> or four chops is a good amount to braise in an 8 quart pot of sauce,
> sometimes I'll add a few Eyetalian saw-seege too (start by browning),
> as it simmers (never boil) skim off the fat, adjust seasoning, and
> simmer till the meat falls away from the bones, remove the bones for
> the best meat sauce money can buy... I don't care for meat sauce made
> with ground beef, it often toughens and it's like eating sand...
> falling off the bone pork is better for pasta sauce... if you add the
> saw-seege it won't need much seasoning but store bought adds salt.
> I'd not pay extra for reduced salt tomato sauce, instead use a
> combination of canned crushed tomatoes, canned whole plum tomatoes,
> and canned diced tomatoes, those are alresdy reduced salt and are
> often on sale... for the lowest salt tomato product use tomato
> paste.... read labels and compare with reduced salt tomato sauce. You
> can also use tomato paste to make your own inexpensive tomato juice...
> all tomato juice on store shelves is made from tomato paste only it's
> listed as tomato concentrate... excellent for tomato soup too. Every
> tomato based product on store shelves (no exceptionss) is made from
> tomato paste/concentrate, even Heinz red.
> Hope this helps.

Yes, it does and thank you.

When I listed reduced sodium tomato products, I should have said it's
just from reading the can labels. Panstene (spelling?) for example
doesnt have a lot of salt. Heinz and other popular bland versions are
salt bombs.

Furmanos, 1/4 c = 130mg sodium.
HT store brand diced = 200mg per cup.

Granted other meats make for better taste, but have to keep the
cholestrol in line here. He's had one heart attack already and looks
to be maybe 30. Then he hit the spinal injury....

Hey, I'm just trying to provide a few healthy meals so thank you. Other
replies didn't target the need though were well meant.

If I have it right, based on what I can get HERE, I want 50% sirloin
tip and 50% best trimmed I can do for the chuck. Grind that and use
spices to make it flavorful to blend some into his dinners. That
should provide protein, reasonable flavor if not over cooked, and not
too much fat.

Carol

--

Brooklyn1 wrote in rec.food.cooking:

> On Fri, 22 Jan 2016 16:25:00 -0600, "cshenk" > wrote:
> >
> > I am hoping Sheldon will answer as he actually grinds beef. He also
> > goes leaner on it than I do.
>
> I already answered this morning... you just passed it by.
> I didn't save it you you can go hunt for it.

No I caught it and thank you. I tent to read based on time of reply so
this other person replied first.

Carol

--

cshenk wrote:
> I am hoping Sheldon will answer as he actually grinds beef.

Why?

Have you no life of your own?

MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > Sheldon, this is an area you do really well in. I see chuck roast
> > and sirloin tip at 3.99lb. I need some lower fat meats to grind
> > for the fellow I am feeding 7 meals a week to. Found out he's got
> > heart issues (not that he's objected to anything I deliver). I
> > need a lower fat item.
> >
> > Will these grind well enough to be used for a ground beef that I can
> > make into a home scratch version of a sort of 'hamburger helper'
> > with a low sodium tomato type base over pasta?
> >
> > I've never ground anything that low fat for burger sorts of meat or
> > if I did, I added fat as grinding. I'm not trying to make a
> > flavorful burger, just a basic roughly like this:
> >
> > 28oz low sodium tomato sauce
> > 16oz low sodium diced tomatos
> > Spices (no salt added, basic italian sort of mix or may go a sort of
> > chile powder mix with added onions)
> > chopped mushrooms
> >
> > Add drained ground beef to sauce once ready. Simmer a bit to mix
> > then portion out over cooked pasta and freeze with veggies in trays.
> >
> > The base recipe works but does that meat work well enough for
> > grinding for it?
> >
> > I need to cut down on the lamb shoulder I suspect so looking for
> > lower fat alternatives and frankly, chicken gets pretty nasty if
> > cooked then frozen, then microwaved.
> >
> Chuck is rather fatty, and trimming out the fat is a chore, whereas
> sirloin tip, while tough as leather, is very lean, and makes great
> super lean ground beef. To make it cook nicely, you could add a
> little high monounsaturated fat, like Trader Joe's Sunflower Seed
> Oil, or Wegman's if you live in that part of the country.
>
> http://www.wegmans.com/webapp/wcs/st...Display?produc
> tId=400633&storeId=10052&langId=-1
>
> >
> > Carol
> >
> --Bryan

Thats a possible.

Due to the east coast storm, some of the specials were extended to
Tuesday. I can get the meat later or get a rain check if out. Going
to go with sirloin tip for grinding mixed with some chuck.

I got plenty of answers on how to use both (appreciated) but am looking
for grinding beef that won't taste like totally ICK yet hit as near 93%
lean as I can get at home.

For now, I'm iced in (better than most). Ice here is patchy and some
folks report none, others have up to 1/2 inch in places on sidewalks.
If it looks good, will get some of the beef tomorrow.

For now I have 4 29oz cans of tomato sauce/diced going with 12 cloves
of garlic, 1 cup chopped mushroom (King Oyster), 2.5 cups chopped bell
peppers, and about 1/4 cup italian mix of spices. Basic sauce for use
in many recipes.

The ground beef will be added to this, Basically cook up the beef,
store separate and use as needed.

Carol




--

MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Thursday, January 21, 2016 at 7:38:47 PM UTC-6,
> wrote:
> > On Thursday, January 21, 2016 at 8:15:17 PM UTC-5,
> > MisterDiddyWahDiddy wrote:
> > > On Thursday, January 21, 2016 at 4:38:31 PM UTC-6, cshenk wrote:
> > > > Sheldon, this is an area you do really well in. I see chuck
> > > > roast and sirloin tip at 3.99lb. I need some lower fat meats
> > > > to grind for the fellow I am feeding 7 meals a week to. Found
> > > > out he's got heart issues (not that he's objected to anything I
> > > > deliver). I need a lower fat item.
> > > >
> > > > Will these grind well enough to be used for a ground beef that
> > > > I can make into a home scratch version of a sort of 'hamburger
> > > > helper' with a low sodium tomato type base over pasta?
> > > >
> > > > I've never ground anything that low fat for burger sorts of
> > > > meat or if I did, I added fat as grinding. I'm not trying to
> > > > make a flavorful burger, just a basic roughly like this:
> > > >
> > > > 28oz low sodium tomato sauce
> > > > 16oz low sodium diced tomatos
> > > > Spices (no salt added, basic italian sort of mix or may go a
> > > > sort of chile powder mix with added onions)
> > > > chopped mushrooms
> > > >
> > > > Add drained ground beef to sauce once ready. Simmer a bit to
> > > > mix then portion out over cooked pasta and freeze with veggies
> > > > in trays.
> > > >
> > > > The base recipe works but does that meat work well enough for
> > > > grinding for it?
> > > >
> > > > I need to cut down on the lamb shoulder I suspect so looking
> > > > for lower fat alternatives and frankly, chicken gets pretty
> > > > nasty if cooked then frozen, then microwaved.
> > > >
> > > Chuck is rather fatty, and trimming out the fat is a chore,
> > > whereas sirloin tip, while tough as leather, is very lean, and
> > > makes great super lean ground beef. To make it cook nicely, you
> > > could add a little high monounsaturated fat, like Trader Joe's
> > > Sunflower Seed Oil, or Wegman's if you live in that part of the
> > > country.
> > >
> > > http://www.wegmans.com/webapp/wcs/st...ductDisplay?pr
> > > oductId=400633&storeId=10052&langId=-1
> > >
> > > >
> > > > Carol
> > > >
> > > --Bryan
> >
> > I don't think anyone was asking for your advice, white trash. And
> > what you suggested sounds repulsive. Sheldon is a ****ing pig - no
> > doubt about it. But he does know how to ground a good burger or 12.
> > Ground Beef is not supposed to be lean. If you're scared of
> > hamburgers, just don't eat them. I wish I could put my finger on
> > what exactly is wrong with you, besides the fact that you're poor.
> > But you and your family look like you've been living in a
> > concentration camp (and, yes, I know about the cancer - I don't
> > mean that). Don't recommend anything food related to anyone. You're
> > not...equipped.
>
> She's not asking about making BURGERS, medavis troll, but about
> making ground beef for things like spaghetti sauce. I'm glad that
> you think that we look thin, because I've been feeling a bit
> overweight lately. While I get plenty of exercise, I do eat more
> that is ideal for my physique. I have no problem with beef fat, but
> the person whom Carol is cooking for has been advised to avoid beef
> fat.
>
> It would be funny that you think--or just say--that I'm poor when
> I've been comfortably middle income all my life, never having to take
> public assistance. While it's certainly true that I'm not a high
> wage worker, I'm quite happy in my job, and just got the news today
> that I'm being moved to a position that means almost every weekend
> off, and almost no evenings.
>
> The contempt that you Right-wing folks have for anyone below about
> the 70th percentile in income is disgusting, but also bizarre. You
> seem to equate low earnings with general unworthiness in the whole
> Calvinistic predestination way. Who'd have though that what Max
> Weber observed so many years ago would have metastasized into you Tea
> Party freak types.
>
> https://www.facebook.com/photo.php?f...&set=gm.115503
> 9464525262&type=3&theater
>
> --Bryan

Smile, actually he has to go low cholestrol. Bacon and pork fat or
lamb fat are all the same in this case.

I'm checking over fish for uses here but my main stock has to be tested
to see if it's still tastey. The fellow I am feeding is not well so
meals that have some taste matter a whole lot. The fish I have left
was commercially frozen and packed but that was 2 years ago.

I'll be looking into oriental 'fish paste' recipes shortly but I don't
think many here are familiar with it and doubt other than one may know
how to make it.

Carol


--

Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:

Lots of snipped of a Sheldon message

> I've found the best beef cut for controlling fat content is top round
> as most of its fat is on the exterior so is easy to remove however

Worked. I used the sirloin and added a little roll in olive oil. It
ground well and tasted pretty good when I browned some up. It was not
'mystery meat' but beefy enough for use.

I've been busy so the follow up is it worked nicely. He's chowing down
on a sort of home made chili-mac among his meals and likes it. He's
also got a meatloaf meal or so of it that was mixed with small cubed
potatoes and all mashed together with spices, onions, and mushrooms
chopped small.

> don't use beef for tomato/pasta sauce, for that I buy those
> inexpensive family packs of pork shoulder chops, trim away the
> extranious fat for the crows and freeze portions in zip-locs... three
> or four chops is a good amount to braise in an 8 quart pot of sauce,

True, though I'd do 2 quarts sauce there for 4 chops.


> sometimes I'll add a few Eyetalian saw-seege too (start by browning),
> as it simmers (never boil) skim off the fat, adjust seasoning, and

I make my own sausage. basic grind pork butt and spice. I have 3lbs
still from the last run.

> combination of canned crushed tomatoes, canned whole plum tomatoes,
> and canned diced tomatoes, those are alresdy reduced salt and are
> often on sale... for the lowest salt tomato product use tomato
> paste.... read labels and compare with reduced salt tomato sauce. You

Found a new one today. La Fe brand. Tomato paste in 29oz cans. 30mg
sodium per 1/2 cup. It uses ony tomatoes and citric acid.

I'll use some later this week and report back on if it works well.
Most run closer to 130mg per 1/2 cup (outside the salt bomb major
brands).

Oh renamed this thread. Lots of folks do not know to read labels.

Carol




--

cshenk wrote:
>Brooklyn1 wrote:
>> cshenk wrote:
>
>Lots snipped.
>
>> I've found the best beef cut for controlling fat content is top round
>> as most of its fat is on the exterior so is easy to remove however
>
>Worked. I used the sirloin and added a little roll in olive oil. It
>ground well and tasted pretty good when I browned some up. It was not
>'mystery meat' but beefy enough for use.
>
>I've been busy so the follow up is it worked nicely. He's chowing down
>on a sort of home made chili-mac among his meals and likes it. He's
>also got a meatloaf meal or so of it that was mixed with small cubed
>potatoes and all mashed together with spices, onions, and mushrooms
>chopped small.
>
>> don't use beef for tomato/pasta sauce, for that I buy those
>> inexpensive family packs of pork shoulder chops, trim away the
>> extranious fat for the crows and freeze portions in zip-locs... three
>> or four chops is a good amount to braise in an 8 quart pot of sauce,
>
>True, though I'd do 2 quarts sauce there for 4 chops
>
>> sometimes I'll add a few Eyetalian saw-seege too (start by browning),
>> as it simmers (never boil) skim off the fat, adjust seasoning, and
>
>I make my own sausage. basic grind pork butt and spice. I have 3lbs
>still from the last run.
>
>> combination of canned crushed tomatoes, canned whole plum tomatoes,
>> and canned diced tomatoes, those are already reduced salt and are
>> often on sale... for the lowest salt tomato product use tomato
>> paste.... read labels and compare with reduced salt tomato sauce.
>
>Found a new one today. La Fe brand. Tomato paste in 29oz cans. 30mg
>sodium per 1/2 cup. It uses only tomatoes and citric acid.

I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
up. you'll probably have to freeze most in portions... or mix with
water to make a couple three quarts of tomato juice and break out the
Crystal Palace for bloody marys.

>I'll use some later this week and report back on if it works well.
>Most run closer to 130mg per 1/2 cup (outside the salt bomb major
>brands).
>
>Oh renamed this thread. Lots of folks do not know to read labels.
>
> Carol

On Sat, 30 Jan 2016 17:43:10 -0500, Brooklyn1
> wrote:

>I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
>up. you'll probably have to freeze most in portions... or mix with
>water to make a couple three quarts of tomato juice

Watered down tomato paste = tomato juice? Eww.

Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:
> > Brooklyn1 wrote:
> >> cshenk wrote:
> >
> > Lots snipped.
> >
> >> I've found the best beef cut for controlling fat content is top
> round >> as most of its fat is on the exterior so is easy to remove
> however
> >
> > Worked. I used the sirloin and added a little roll in olive oil. It
> > ground well and tasted pretty good when I browned some up. It was
> > not 'mystery meat' but beefy enough for use.
> >
> > I've been busy so the follow up is it worked nicely. He's chowing
> > down on a sort of home made chili-mac among his meals and likes it.
> > He's also got a meatloaf meal or so of it that was mixed with small
> > cubed potatoes and all mashed together with spices, onions, and
> > mushrooms chopped small.
> >
> >> don't use beef for tomato/pasta sauce, for that I buy those
> >> inexpensive family packs of pork shoulder chops, trim away the
> >> extranious fat for the crows and freeze portions in zip-locs...
> three >> or four chops is a good amount to braise in an 8 quart pot
> of sauce,
> >
> > True, though I'd do 2 quarts sauce there for 4 chops
> >
> >> sometimes I'll add a few Eyetalian saw-seege too (start by
> browning), >> as it simmers (never boil) skim off the fat, adjust
> seasoning, and
> >
> > I make my own sausage. basic grind pork butt and spice. I have 3lbs
> > still from the last run.
> >
> >> combination of canned crushed tomatoes, canned whole plum tomatoes,
> >> and canned diced tomatoes, those are already reduced salt and are
> >> often on sale... for the lowest salt tomato product use tomato
> >> paste.... read labels and compare with reduced salt tomato sauce.
> >
> > Found a new one today. La Fe brand. Tomato paste in 29oz cans.
> > 30mg sodium per 1/2 cup. It uses only tomatoes and citric acid.
>
> I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
> up. you'll probably have to freeze most in portions... or mix with
> water to make a couple three quarts of tomato juice and break out the
> Crystal Palace for bloody marys.
>

I use much of such across a 2 week span and right now, feeding 4
people. I know this will sound odd to some, but I tend to make about
1/2G sauce roughly every 4 weeks and freeze in smaller portions for use
per week.

LOL, no crystal palace here but I do like a beer or 2 on a Friday
evening if that helps!

--

On Sun, 31 Jan 2016 09:46:27 +1100, Jeßus > wrote:

>On Sat, 30 Jan 2016 17:43:10 -0500, Brooklyn1
> wrote:
>
>>I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
>>up. you'll probably have to freeze most in portions... or mix with
>>water to make a couple three quarts of tomato juice
>
>Watered down tomato paste = tomato juice? Eww.

That's exactly what ALL tomato juice is... read the labels, says made
from tomato concentrate, ie. tomato paste.

On Sat, 30 Jan 2016 18:09:39 -0600, Sqwertz >
wrote:

>On Sun, 31 Jan 2016 09:46:27 +1100, Jeßus wrote:
>
>> On Sat, 30 Jan 2016 17:43:10 -0500, Brooklyn1
>> > wrote:
>>
>>>I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
>>>up. you'll probably have to freeze most in portions... or mix with
>>>water to make a couple three quarts of tomato juice
>>
>> Watered down tomato paste = tomato juice? Eww.
>
>I tried it once just to prove to myself that Sheldon was FOS. Never
>again. Total TIAD.
>
>-sw

Liar.

On Sat, 30 Jan 2016 23:00:05 -0500, Brooklyn1
> wrote:

>On Sun, 31 Jan 2016 09:46:27 +1100, Jeßus > wrote:
>
>>On Sat, 30 Jan 2016 17:43:10 -0500, Brooklyn1
> wrote:
>>
>>>I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
>>>up. you'll probably have to freeze most in portions... or mix with
>>>water to make a couple three quarts of tomato juice
>>
>>Watered down tomato paste = tomato juice? Eww.
>
>That's exactly what ALL tomato juice is... read the labels, says made
>from tomato concentrate, ie. tomato paste.

Yes... but no. The concentrate would be in a different.
It would be unlikely to be the same form as tomato paste.

Most 'orange juice' for example is made from spray dried orange juice,
which is a concentrate (but not in paste form). One benefit for the
manufacturer being that spray drying also concentrates the natural
sugars in OJ, so they can claim 'no added sugar' when in fact the
fructose content in the finished product is much higher. But I
digress... back to tomato juice. IIRC, there are also other
ingredients in commercially made tomato juice not found in tomato
paste.

On Mon, 01 Feb 2016 05:36:22 +1100, Jeßus > wrote:

>On Sat, 30 Jan 2016 23:00:05 -0500, Brooklyn1
> wrote:
>
>>On Sun, 31 Jan 2016 09:46:27 +1100, Jeßus > wrote:
>>
>>>On Sat, 30 Jan 2016 17:43:10 -0500, Brooklyn1
> wrote:
>>>
>>>>I buy 6 and 12 ounce cans, 29 ounces is a lot of tomato paste to use
>>>>up. you'll probably have to freeze most in portions... or mix with
>>>>water to make a couple three quarts of tomato juice
>>>
>>>Watered down tomato paste = tomato juice? Eww.
>>
>>That's exactly what ALL tomato juice is... read the labels, says made
>>from tomato concentrate, ie. tomato paste.
>
>Yes... but no. The concentrate would be in a different.
>It would be unlikely to be the same form as tomato paste.
>
>Most 'orange juice' for example is made from spray dried orange juice,
>which is a concentrate (but not in paste form). One benefit for the
>manufacturer being that spray drying also concentrates the natural
>sugars in OJ, so they can claim 'no added sugar' when in fact the
>fructose content in the finished product is much higher. But I
>digress... back to tomato juice. IIRC, there are also other
>ingredients in commercially made tomato juice not found in tomato
>paste.

Frozen OJ is concentrate... some ready to drink OJ is reconstituted
concentrate, some is fresh squeezed. The manufacturing process for
all fruit juice concentrates is essentially the same... learn he
http://www.fruitjuiceconcentrate.org/tomato-paste
Tomato paste and tomato concentrate are exactly precisely one in the
same, see above.