On Mar 8, 3:55*pm, A Moose in Love > wrote:
> On Mar 8, 4:17*pm, Bryan > wrote:
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> > On Mar 8, 2:23*pm, (Judy Haffner) wrote:
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> > > I know some call them by other names, but to me ground meat in a tangy
> > > "tomatoey" sauce served in a hamburger bun, is a sloppy joe, and always
> > > been popular at our house.
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> > > How do you make them at home (if you do)?
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> > > Now that we're more conscious of our diet, I've been using ground
> > > turkey, instead of beef, and makes a excellent sandwich.
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> > I think it would taste better with beef. *If you're trying to avoid
> > beef fat, just use leaner ground beef. *"Besides*, do you even know
> > the difference between beef fat and turkey fat? *I assume the answer
> > is no. *Using ground turkey because it's cheaper, or if you happen to
> > like the taste better is perfectly legit. *Using it because you think
> > that it's a lot healthful than beef is bogus. *In some ways, it is
> > less healthful
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> I don't buy ground poultry. *I suspect that they may grind in the
> skin, and perhaps too much fat. etc. *If you grind it yourself, and
> put in the lean stuff, different story.

If you knew more about fat, you'd probably be less concerned about
animal fats, especially in moderation. I bought a bit less than
1-1/2# of ground sirloin, and I melted about a tablespoon of refined
(tasteless) coconut oil into the pan before browning it.. It's going
to end up as chili.

I think the skin is the best tasting part of poultry, and of pork for
that matter.

--Bryan