What are some good uses of this stuff? It's not a very good substitute
for ground beef (although it's not bad mixed 50% with hamburger), but
what are some ways to prepare it in its own right instead of pretending
it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
meatballs...

Also, does it substitute OK for the ground veal in "meatloaf mix"?

Bob

On Mon 08 Sep 2008 07:03:07p, zxcvbob told us...

> What are some good uses of this stuff? It's not a very good substitute
> for ground beef (although it's not bad mixed 50% with hamburger), but
> what are some ways to prepare it in its own right instead of pretending
> it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
> meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> Bob
>

Sorry, Bob, but in my book it's not fit to eat. In most cases there's a
generous amount of skin incorporated into this mixture, increasing the fat
content more than one would guess, and "mechanically separated meat" does
not really qualify as meat IMHO. I shudder at the thought. If yyou ever
saw the process, you'd probably cringe.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4hrs 53mins
*******************************************
Lesser artists borrow. Great artists steal.
*******************************************

zxcvbob > wrote:

> What are some good uses of this stuff?

If you see anything labeled 'poultry', ground, then you need to
re-think your lifestyle. Nevermind the fact that's it's
mechanically-separated.

-sw

"zxcvbob" > wrote in message
...
> What are some good uses of this stuff?

Give it to your pets.

zxcvbob wrote:
>
> What are some good uses of this stuff? �

To be perfectly honest just reading about it gave me the willies and
nausea.... dig a deep hole in the forest and bury it... it'll make
good fertilzer. Why do you buy this crap... I assume you paid for
it... they couldn't pay me to take it.

Wayne Boatwright wrote:

> Sorry, Bob, but in my book it's not fit to eat. In most cases there's a
> generous amount of skin incorporated into this mixture, increasing the fat
> content more than one would guess, and "mechanically separated meat" does
> not really qualify as meat IMHO. I shudder at the thought. If yyou ever
> saw the process, you'd probably cringe.
>


IIRC, it's about 15% fat, even with the skin. And I think the process
is they force it through a sieve at very high pressure (don't know
specifically if they use a high pressure air jet to strip the bones or
what.)

What's not to like? It's cheap, kind of high in calcium (from the
bones), and high in protein with a moderate amount of fat. But it has
little taste and no character (at least it's not as bland as tofu.)
There should be a way to highlight that...

Bob

On Mon 08 Sep 2008 07:25:51p, zxcvbob told us...

> Wayne Boatwright wrote:
>
>> Sorry, Bob, but in my book it's not fit to eat. In most cases there's
>> a generous amount of skin incorporated into this mixture, increasing
>> the fat content more than one would guess, and "mechanically separated
>> meat" does not really qualify as meat IMHO. I shudder at the thought.
>> If yyou ever saw the process, you'd probably cringe.
>>
>
>
> IIRC, it's about 15% fat, even with the skin. And I think the process
> is they force it through a sieve at very high pressure (don't know
> specifically if they use a high pressure air jet to strip the bones or
> what.)
>
> What's not to like? It's cheap, kind of high in calcium (from the
> bones), and high in protein with a moderate amount of fat. But it has
> little taste and no character (at least it's not as bland as tofu.)
> There should be a way to highlight that...
>
> Bob

I suppose it's harmless, but not remotely appealing to me, particularly the
texture. I'm not keen on really good roasted turkey, so this would be a
real turnoff to me. I can think of many other meats I'd rather eat. I
guess it's a personal thing, but I would never buy it on purpose. If I
happened to have a glut of it, I might try to find a use. Maybe cook it up
for my cats. They love turkey! :-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4hrs 31mins
*******************************************
'Consciousness: that annoying time
between naps.'
*******************************************

Wayne Boatwright wrote:
> On Mon 08 Sep 2008 07:25:51p, zxcvbob told us...
>
>> Wayne Boatwright wrote:
>>
>>> Sorry, Bob, but in my book it's not fit to eat. In most cases there's
>>> a generous amount of skin incorporated into this mixture, increasing
>>> the fat content more than one would guess, and "mechanically separated
>>> meat" does not really qualify as meat IMHO. I shudder at the thought.
>>> If yyou ever saw the process, you'd probably cringe.
>>>
>>
>> IIRC, it's about 15% fat, even with the skin. And I think the process
>> is they force it through a sieve at very high pressure (don't know
>> specifically if they use a high pressure air jet to strip the bones or
>> what.)
>>
>> What's not to like? It's cheap, kind of high in calcium (from the
>> bones), and high in protein with a moderate amount of fat. But it has
>> little taste and no character (at least it's not as bland as tofu.)
>> There should be a way to highlight that...
>>
>> Bob
>
> I suppose it's harmless, but not remotely appealing to me, particularly the
> texture. I'm not keen on really good roasted turkey, so this would be a
> real turnoff to me. I can think of many other meats I'd rather eat. I
> guess it's a personal thing, but I would never buy it on purpose. If I
> happened to have a glut of it, I might try to find a use. Maybe cook it up
> for my cats. They love turkey! :-)
>


You're on "Iron Chef" and they give you a soggy roll of turkey meat. ;-)
You have no exotic ingredients to go with it, just a
reasonably-well-stocked pantry of staples and spices.

I know everybody's first reaction is "it sucks". But think of it as a
challenge. It's gotta be more interesting than endless yapping about
Obama and Palin and those two old guys.

Bob

On Mon 08 Sep 2008 07:42:22p, zxcvbob told us...

> Wayne Boatwright wrote:
>> On Mon 08 Sep 2008 07:25:51p, zxcvbob told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> Sorry, Bob, but in my book it's not fit to eat. In most cases
>>>> there's a generous amount of skin incorporated into this mixture,
>>>> increasing the fat content more than one would guess, and
>>>> "mechanically separated meat" does not really qualify as meat IMHO.
>>>> I shudder at the thought. If yyou ever saw the process, you'd
>>>> probably cringe.
>>>>
>>>
>>> IIRC, it's about 15% fat, even with the skin. And I think the process
>>> is they force it through a sieve at very high pressure (don't know
>>> specifically if they use a high pressure air jet to strip the bones or
>>> what.)
>>>
>>> What's not to like? It's cheap, kind of high in calcium (from the
>>> bones), and high in protein with a moderate amount of fat. But it has
>>> little taste and no character (at least it's not as bland as tofu.)
>>> There should be a way to highlight that...
>>>
>>> Bob
>>
>> I suppose it's harmless, but not remotely appealing to me, particularly
>> the texture. I'm not keen on really good roasted turkey, so this would
>> be a real turnoff to me. I can think of many other meats I'd rather
>> eat. I guess it's a personal thing, but I would never buy it on
>> purpose. If I happened to have a glut of it, I might try to find a
>> use. Maybe cook it up for my cats. They love turkey! :-)
>>
>
>
> You're on "Iron Chef" and they give you a soggy roll of turkey meat. ;-)
> You have no exotic ingredients to go with it, just a
> reasonably-well-stocked pantry of staples and spices.
>
> I know everybody's first reaction is "it sucks". But think of it as a
> challenge. It's gotta be more interesting than endless yapping about
> Obama and Palin and those two old guys.
>
> Bob
>

Okay, I'd take the challenge and do my best at creatively cooking it, but I
wouldn't eat it. :-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4hrs 16mins
*******************************************
Oxymoron: Reinvent.
*******************************************

Wayne Boatwright wrote:

> On Mon 08 Sep 2008 07:03:07p, zxcvbob told us...
>
> > What are some good uses of this stuff? It's not a very good substitute
> > for ground beef (although it's not bad mixed 50% with hamburger), but
> > what are some ways to prepare it in its own right instead of pretending
> > it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
> > meatballs...
> >
> > Also, does it substitute OK for the ground veal in "meatloaf mix"?
> >
> > Bob
> >
>
> Sorry, Bob, but in my book it's not fit to eat. In most cases there's a
> generous amount of skin incorporated into this mixture, increasing the fat
> content more than one would guess, and "mechanically separated meat" does
> not really qualify as meat IMHO. I shudder at the thought. If yyou ever
> saw the process, you'd probably cringe.


The thought of this filler swill makes me gag even *more* than I make Steve
Wertz gag when I make him fellate me...

Lol...

In any case I simply don't care for ground poultry. In the "used meat" case
of my local stupormarket there is usually a big leaking package or two of
ground turkey, in it's utter v[b]ileness it exceeds a Hubble Telescope view
of the cyberstink's "personal" parts...it looks practically diseased, I'd
not feed it even to someone I'd want to "put down" - YUK...!!!


--
Best
Greg

On Sep 8, 10:22*pm, "Gregory Morrow"
> wrote:
> Wayne Boatwright wrote:
> > On Mon 08 Sep 2008 07:03:07p, zxcvbob told us...
>
> > > What are some good uses of this stuff? *It's not a very good substitute
> > > for ground beef (although it's not bad mixed 50% with hamburger), but
> > > what are some ways to prepare it in its own right instead of pretending
> > > it is beef? *Maybe some kind of Asian dish with tiny ginger-flavored
> > > meatballs...
>
> > > Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> > > Bob
>
> > Sorry, Bob, but in my book it's not fit to eat. *In most cases there's a
> > generous amount of skin incorporated into this mixture, increasing the fat
> > content more than one would guess, and "mechanically separated meat" does
> > not really qualify as meat IMHO. *I shudder at the thought. *If yyou ever
> > saw the process, you'd probably cringe.
>
> The thought of this filler swill makes me gag even *more* than I make Steve
> Wertz gag when I make him fellate me...
>
> Lol...
>
> In any case I simply don't care for ground poultry. *In the "used meat" case
> of my local stupormarket there is usually a big leaking package or two of
> ground turkey, in it's utter *v[b]ileness it exceeds a Hubble Telescope view
> of the cyberstink's "personal" parts...it looks practically diseased, I'd
> not feed it even to someone I'd want to "put down" - YUK...!!!
>
> --
> Best
> Greg

============================

Got some from the BIG FOOD PANTRY for our little food pantry at work.
I refused to feed it to people. We couldn't give it away either.
So we used to sneak it into our "Emergency Baskets".

Lynn from Fargo
Turkey: Oven roasted, dark meat only.

On Mon 08 Sep 2008 09:29:52p, Lynn from Fargo told us...

> Got some from the BIG FOOD PANTRY for our little food pantry at work.
> I refused to feed it to people. We couldn't give it away either.
> So we used to sneak it into our "Emergency Baskets".
>
> Lynn from Fargo
> Turkey: Oven roasted, dark meat only.

Wayne from Phoenix
Turkey: Oven roasted, dark or white meat, served only to others. :-)

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 2hrs 28mins
*******************************************
'N' could be a vowel if enough people
just believed in it.
*******************************************

zxcvbob wrote:
> What are some good uses of this stuff? It's not a very good
> substitute for ground beef (although it's not bad mixed 50% with
> hamburger), but what are some ways to prepare it in its own right
> instead of pretending it is beef? Maybe some kind of Asian dish with
> tiny ginger-flavored meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> Bob

My mom used to try to feed us ground turkey back in the early 80's when it
was the latest in the health food craze. You couldn't do enough to it to
make it edible. She would make turkey meatballs, turkey burgers, ground
turkey casseroles; she quit buying ground beef completely.

Maybe the only thing you could use it for would be like in a mock albondigas
soup? With enough herbs and spices in the meatballs and in the broth, it
may be passable. I don't know.

kili

zxcvbob wrote:
> What are some good uses of this stuff? It's not a very good
> substitute for ground beef (although it's not bad mixed 50% with
> hamburger), but what are some ways to prepare it in its own right
> instead of pretending it is beef? Maybe some kind of Asian dish with
> tiny ginger-flavored meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> Bob


Don't know about veal substitute but people do use ground turkey in
"meatloaf mix". I don't care for ground turkey but I did buy quite a bit of
it when it was being touted as "healthier" back in the 1980's. This is
pretty good, mostly because you cover up the lack of flavour! From Cooking
Light magazine:

Ground Turkey Parmesiana

1/4 c. chicken broth
8 oz. can tomato sauce
1/2 tsp. dried oregano
1 lb. ground turkey
1/4 c. fresh minced parsley (or 3 Tbs. dried)
1/4 tsp. poultry seasoning
a couple of dashes of pepper
1 clove garlic, minced
1/3 c. seasoned breadcrumbs
1/2 c. shredded mozarella cheese
vegetable cooking spray

Combine broth, tomato sauce and oregano; set aside. Combine ground turkey,
parsley, poultry seasoning, pepper and garlic. Divide into 4 parts and form
into thick oval patties. Sprinkle breadcrumbs on waxed paper or in a
shallow pan and press the patties into the crumbs to coat lightly on both
sides. Place patties in shallow baking dish sprayed with cooking spray.
Bake at 450 F for 10 minutes; drain off any fat and moisture. Turn the
patties. Spoon the sauce mixture evenly over the top. Bake for 8-10
minutes more until sauce is bubbly. Sprinkle cheese over the top and heat
until the cheese melts.

Jill

On Sep 8, 8:25*pm, zxcvbob > wrote:
> Wayne Boatwright wrote:
> > Sorry, Bob, but in my book it's not fit to eat. *In most cases there's a
> > generous amount of skin incorporated into this mixture, increasing the fat
> > content more than one would guess, and "mechanically separated meat" does
> > not really qualify as meat IMHO. *I shudder at the thought. *If yyou ever
> > saw the process, you'd probably cringe.
>
> IIRC, it's about 15% fat, even with the skin. *And I think the process
> is they force it through a sieve at very high pressure (don't know
> specifically if they use a high pressure air jet to strip the bones or
> what.)
>
> What's not to like? *It's cheap, kind of high in calcium (from the
> bones), and high in protein with a moderate amount of fat. *But it has
> little taste and no character (at least it's not as bland as tofu.)
> There should be a way to highlight that...
>
> Bob

This is really good, and the only thing I use ground turkey for.
Never found any other use for it that didn't taste like crap.


Mom's Turkey Sausage Patties
Submitted by: M®s. A
Rated: 5 out of 5 by 18 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Yields: 8 servings

"A quick and easy recipe for classic tasty breakfast sausage patties.
Great with pancakes and eggs. This recipe has a mild to moderate zing.
Increase cayenne and black pepper if you like more of a punch. Thyme
may be substituted for sage, or use both."
INGREDIENTS:
2 pounds ground turkey
3/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
1 1/2 teaspoons ground black pepper

DIRECTIONS:
1. In a large bowl, mix together the ground turkey, ginger, salt,
sage, cayenne pepper, and black pepper until well blended.
2. Heat a skillet over medium-high heat, and coat with nonstick
cooking spray. Form the turkey sausage into patties, and fry until
browned on both sides, and no longer pink in the center. This should
take about 15 minutes.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com
11/8/2006

Lynne A

In article >,
zxcvbob > wrote:

> What are some good uses of this stuff? It's not a very good substitute
> for ground beef (although it's not bad mixed 50% with hamburger), but
> what are some ways to prepare it in its own right instead of pretending
> it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
> meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> Bob

It tends (to me) to be a bit dry so I nearly always use it as a mix with
pork sausage, or in a meatloaf, or other recipe. I never cook it by
itself anymore. I made that mistake, once.

Please post if you have other results. ;-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Mon, 8 Sep 2008 21:11:16 -0500, Sqwertz wrote:

> zxcvbob > wrote:
>
>> What are some good uses of this stuff?
>
> If you see anything labeled 'poultry', ground, then you need to
> re-think your lifestyle. Nevermind the fact that's it's
> mechanically-separated.
>
> -sw

i thought most of that stuff went into chicken hot-dogs or pet food.

your pal,
blake

"zxcvbob" > wrote in message
...
> What are some good uses of this stuff? It's not a very good substitute
> for ground beef (although it's not bad mixed 50% with hamburger), but what
> are some ways to prepare it in its own right instead of pretending it is
> beef? Maybe some kind of Asian dish with tiny ginger-flavored
> meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?

I'm all by myself here, I guess -- I occasionally buy ground turkey and
actually like it. Yes, ground beef is better, but I think ground turkey's
okay. I sometimes make turkey burgers out of it -- properly seasoned and
not overcooked, they're pretty good.

But mostly I use it in "Mexican" food. I put Mexican in quotes, because I
actually mean food that passes for Mexican in most of the US. In fact I
used ground turkey last Thursday as the meat for tacos -- sauteed until
brown and then simmered for a few minutes in a little water with a lot of
chili powder, it tastes pretty good. I used the leftovers last night in
enchiladas -- I mixed the leftover turkey meat with some salsa, rolled it up
in corn tortillas, sprinkled it with cheddar and microwaved.

No, it's not haute cuisine, but it got dinner on the table in just a few
minutes and tasted good.

Anny

On Mon, 08 Sep 2008 21:03:07 -0500, zxcvbob >
wrote:

>What are some good uses of this stuff?

I use it in chili and sloppy joes.

Tara

Tara wrote:
> On Mon, 08 Sep 2008 21:03:07 -0500, zxcvbob >
> wrote:
>
>> What are some good uses of this stuff?
>
> I use it in chili and sloppy joes.
>
> Tara


I do too, mixed with ground beef or venison. I'm wondering if there's a
way to *feature* it rather than hide it in something pretending it's
hamburger.

Bob

"Anny Middon" > ha scritto nel messaggio >
"zxcvbob" > wrote in message
> >> What are some good uses of this stuff? It's not a very good substitute
>> for ground beef (although it's not bad mixed 50% with hamburger), but
>> what are some ways to prepare it in its own right instead of pretending
>> it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
>> meatballs...
>>
>
> I'm all by myself here, I guess -- I occasionally buy ground turkey and
> actually like it. Yes, ground beef is better, but I think ground turkey's
> okay. I sometimes make turkey burgers out of it -- properly seasoned and
> not overcooked, they're pretty good.
>
> But mostly I use it in "Mexican" food. Anny

I agree in essence. I think people who can't get into it are looking for
beef. There's nothing wrong with the way turkey tastes if you like turkey
and most do.
This reminds me of the peas thing. I like canned peas because I think of
them as an entirely different thing from fresh or frozen peas. I like
boiled beans, canellini, kidney, black eyed peas, etc., and I don't expect
them to taste like string beans.
The first time I ever ate mole it was turkey mole, so the Texican foods
sound good to me.

zxcvbob > fnord news:6ion29Frvao6U1
@mid.individual.net:

> Tara wrote:
>> On Mon, 08 Sep 2008 21:03:07 -0500, zxcvbob >
>> wrote:
>>
>>> What are some good uses of this stuff?
>>
>> I use it in chili and sloppy joes.
>>
>> Tara
>
>
> I do too, mixed with ground beef or venison. I'm wondering if there's
a
> way to *feature* it rather than hide it in something pretending it's
> hamburger.
>

Put it in a sideshow?

*See the mechanically separated poultry! Watch how it mimics actual
food!*

--
Saerah (who, if she had to use it, would make meatballs in a spicy
tomato sauce)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

zxcvbob wrote:
> What are some good uses of this stuff? It's not a very good substitute
> for ground beef (although it's not bad mixed 50% with hamburger), but
> what are some ways to prepare it in its own right instead of pretending
> it is beef? Maybe some kind of Asian dish with tiny ginger-flavored
> meatballs...
>
> Also, does it substitute OK for the ground veal in "meatloaf mix"?
>
> Bob
You can save yourself lots of work. Hillshires sausage like products are
made from that stuff and can be found in bigbox markets everywhere.