cybercat wrote:
> Are you removing all the chili powder too?
>
> It seems like all the red is at the top, in the fat.
>
> Should I not skim until the end?
>
> Does it matter?
>
> I'm so confused!


I've NEVER heard of skimming fat from chili

we always browned the meat then drained it prior to putting it in the
beans

you're the same one who boils raw hamburger in meat sauce?
no baby... cook that shit before you put it in the sauces

don't make me come in there!

"naked on the phone" > wrote
> you're the same one who boils raw hamburger in meat sauce?
> no baby... cook that shit before you put it in the sauces
>
> don't make me come in there!
>

I do not do that! You're just bad.

You wish you could have my meat sauce.

"-L." > wrote in message
ps.com...
>
> JoeSpareBedroom wrote:
>> If I said you were born with a stomach, you'd disagree with me. Oh well.
>
> No, asshole. I'm just not an asshole with bad taste. Get it?
>

I must say, it sounded kind of pukey to me too.

However, it did make me linger by the beer case deciding if I wanted
to get a single to drink with my chili. I decided against it. I'd rather eat
my calories!

wrote:

> Uh, boiling the meat in the meat sauce cooks it just fine.

I WOULDN'T EAT THAT CRAP

IT'S GREASY

you don't know it's greasy cause it's hot when you eat it
where does all the fat go? onto your jowls


> The sauce probably boils at around the boiling point of water (I say
> 'about' because it has all that 'sauce' stuff in it which affects its
> boiling point.)
>
> And that is 212 degrees f.
>
> Meat needs to be cooked to 160, to be safe, right?
>
> So, aside from some aesthetic judgment, there is nothing technically
> wrong about cooking the meat in the sauce.......
>
> Alan
>

eeewww.. sure, you can boil hamburger if you want
but isn't it already pushing the envelope..
i mean.. IT'S HAMBURGER BECAUSE IT WAS NOT A SUITABLE STEAK
it's full of peckers

<Alan > wrote in message
...
> On 18 Oct 2006 14:21:05 -0700, "naked on the phone"
> > wrote:
>
>>
wrote:
>>
>>> Uh, boiling the meat in the meat sauce cooks it just fine.
>>
>>I WOULDN'T EAT THAT CRAP
>>
>>IT'S GREASY
>>
>>you don't know it's greasy cause it's hot when you eat it
>>where does all the fat go? onto your jowls
>>
>>
>>> The sauce probably boils at around the boiling point of water (I say
>>> 'about' because it has all that 'sauce' stuff in it which affects its
>>> boiling point.)
>>>
>>> And that is 212 degrees f.
>>>
>>> Meat needs to be cooked to 160, to be safe, right?
>>>
>>> So, aside from some aesthetic judgment, there is nothing technically
>>> wrong about cooking the meat in the sauce.......
>>>
>>> Alan
>>>
>>
>>eeewww.. sure, you can boil hamburger if you want
>>but isn't it already pushing the envelope..
>>i mean.. IT'S HAMBURGER BECAUSE IT WAS NOT A SUITABLE STEAK
>>it's full of peckers
>
> Are you Sheldon posting under another name?????
>
>

Not yet, but he probably will be in a few years.

naked on the phone wrote:
> i mean.. IT'S HAMBURGER BECAUSE IT WAS NOT A SUITABLE STEAK
> it's full of peckers

You should write a book filled with all the stuff you don't know. Wait
.....

N.

Goomba38 wrote:
> cybercat wrote:
> > "Goomba38" > wrote:>>
> >> Why not drain your meat of excess rendered fat before adding the spices?
> >
> > I used to rinse browned ground beef after browning, but for some reason got
> > into the habit of putting in fresh garlic and chili powder and sauteeing
> > them in
> > the browned beef and fat. There did not seem to be enough fat left over when
> > I rinsed it.
> >
> > I wonder if this would work if I just drained, but did not rinse with hot
> > water?
>
> Of course it works. Nothing sounds more dreadful (almost disgusting) to
> me than "rinsing fat" from beef. I think you'd be rinsing wayyyyy too
> much flavor away.
> I brown beef all the time, drain excess fat, then add my garlic, onion
> and spices to the now drained mixture and continue cooking. It works
> just fine

I totally agree. I never heard of anyone "rinsing" beef before I
started reading this group. Ick, the whole idea is repugnant. Do as
Goomba said, just drain the beef thoroughly and add your spices
afterwards.

N.

Alan replied to Barry:

>> IT'S HAMBURGER BECAUSE IT WAS NOT A SUITABLE STEAK
>> it's full of peckers
>
> Are you Sheldon posting under another name?????

No, Barry isn't Sheldon's sock-puppet. He's Sheldon's protégé and
receptacle. The two of them posed together at a NAMBLA Jamboree about eleven
years ago:

http://i11.tinypic.com/33bo4yp.jpg

Bob

"Bob Terwilliger" > wrote in message
...
> Alan replied to Barry:
>
>>> IT'S HAMBURGER BECAUSE IT WAS NOT A SUITABLE STEAK
>>> it's full of peckers
>>
>> Are you Sheldon posting under another name?????
>
> No, Barry isn't Sheldon's sock-puppet. He's Sheldon's protégé and
> receptacle. The two of them posed together at a NAMBLA Jamboree about
> eleven years ago:
>
> http://i11.tinypic.com/33bo4yp.jpg
>
> Bob
>

Looks like Sheldon still has a few teefs left.

Nancy2 wrote:

> You should write a book filled with all the stuff you don't know. Wait

Maybe I will!

Ill title it "look what I can do"

Bob Terwilliger wrote:

> http://i11.tinypic.com/33bo4yp.jpg
>
> Bob

WHAT IN THE WORLD!

THAT'S AWFUL, they look like they've been up to no good
especially the hobo

if hobo gets hungry all he has to do is pick his teeth