Charles Gifford wrote:
> "Jim Lane" > wrote in message
> ...
>
>>David Wright wrote:
>>
>>>On Fri, 03 Sep 2004 13:36:30 -0700, (Dan Abel) wrote:
>>>
>>>
>>>
>>>>In article >,
(Rut) wrote:
>>>>
>>>>
>>>>
>>>>>If you visit you favorite Mexican eatery and order a beef taco, you'll
>>>>>notice that the ground beef of of small uniform size. Very small beef
>>>>>granules. Can someone tell me how this is accomplished. It never looks
>>>>>like that when you brown mean in a fry pan.
>>>>
>>>>
>>>>Most of the Mexican restaurants around here don't use much ground beef.
>>>>Very few people order it. I did see one place cooking it, though. They
>>>>dumped a frozen 5 pound chunk of ground beef into boiling water. I've
>>>>used this technique many times in making Cincie-style chili. It makes
>>>>ground beef the way you describe.
>>>
>>>
>>>OOF! That technique leads to boiling the flavor out of the meat.
>
>
> Indeed, but it also lowers the fat content amazingly! ;-)
>
>
>>>Instead, try roasting the meat until you can shred it with two forks,
>>>or in your fingers. I think you'll like it. Use either beef or pork
>>>shoulder.
>
>
> Much better idea David. Sometimes though, ground beef is quick and easy.
>
>
>>>David
>>
>>
>>Aw shucks, just throw a couple of taco-seasoning flavor packets in the
>>water and the meat will not be flavorless.
>>
>>
>>jim
>
>
> You know Jim, I have never understood the whole "taco-seasoning" thing. I
> have never used it although I have tried it. Just don't get it I suppose. I
> have always flavored my ground beef, when using it, with just garlic salt
> and pepper. I add seasoning to the taco proper when I eat it.
>
> The idea of finely separated meat bits sounds a lot like the stuff served at
> Taco Bell. Nasty --- to me anyhow.
>
> Charlie
>
>
Agreed, Charlie, but if someone is concerned with flavorless and can't
figure out to add a few things like salt, pepper, onion, garlic, chili
powder. . .
jim