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

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

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

Lou