On Fri, 3 Apr 2009 09:40:46 -0400, "dejablues" >
wrote:

>
>"Dan Abel" > wrote in message
...
>> In article >,
>> "dejablues" > wrote:
>>
>>> "ROSE NO NAME" > wrote in message
>>> ...
>>> > FOR THAT LOUD MOUTH
>>> >
>>> > 3 tablespoons of olive oil
>>> > 2 lbs. of ground beef
>>> > 1 onion, chopped
>>> > 3 tablespoons Worcesteshire sauce
>>> > 3 tablespoon vinegar
>>> > 2 tablespoon sugar
>>> > 1/2 cup water
>>> > salt and pepper
>>> > Saute ground beef in hot oil over medium flame until well browned,
>>> > about
>>> > 8 minutes, stirring with a fork until pieces are broken up. Combine
>>> > remaining ingredients and pour over browned meat. Reduce heat and
>>> > simmer
>>> > 20 minutes, stirring often. Serve over bread or hamburger rolls and
>>> > spread. Serves 8.
>>>
>>> Have you ever actually eaten that?
>>> Why is extra oil added (ground beef has plenty of fat) and why is the
>>> beef
>>> not drained after cooking?
>>> What kind of spread?
>>
>> I'm guessing that it's an old recipe. Adding oil or other fat to
>> "hamburger" was necessary back in the old days, because it was very
>> lean. Now, no fat needs to be added, and in fact, you often need to
>> drain the excess fat after browning.
>>
>
>Yeah, in the old days they saved all that beef fat to make soap.
>
>
>> I think maybe "spread" is a verb, not a noun, although I'm just guessing.
>
>Still doesn't make sense!
>
Nobody cares.


--
I love cooking with wine.
Sometimes I even put it in the food.