On Mar 8, 4:17*pm, Bryan > wrote:
> On Mar 8, 2:23*pm, (Judy Haffner) wrote:
>
> > 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.
>
> > How do you make them at home (if you do)?
>
> > Now that we're more conscious of our diet, I've been using ground
> > turkey, instead of beef, and makes a excellent sandwich.
>
> 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
>

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.

On Mar 8, 1:55*pm, A Moose in Love > wrote:
> On Mar 8, 4:17*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 8, 2:23*pm, (Judy Haffner) wrote:
>
> > > 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.
>
> > > How do you make them at home (if you do)?
>
> > > Now that we're more conscious of our diet, I've been using ground
> > > turkey, instead of beef, and makes a excellent sandwich.
>
> > 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
>
> 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.

You're paranoid.

On Mar 8, 3:55*pm, A Moose in Love > wrote:
> On Mar 8, 4:17*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 8, 2:23*pm, (Judy Haffner) wrote:
>
> > > 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.
>
> > > How do you make them at home (if you do)?
>
> > > Now that we're more conscious of our diet, I've been using ground
> > > turkey, instead of beef, and makes a excellent sandwich.
>
> > 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
>
> 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

On Mar 8, 6:13*pm, Bryan > wrote:
> On Mar 8, 3:55*pm, A Moose in Love > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 8, 4:17*pm, Bryan > wrote:
>
> > > On Mar 8, 2:23*pm, (Judy Haffner) wrote:
>
> > > > 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.
>
> > > > How do you make them at home (if you do)?
>
> > > > Now that we're more conscious of our diet, I've been using ground
> > > > turkey, instead of beef, and makes a excellent sandwich.
>
> > > 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
>
> > 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.

I sure don't take the skin off of roast turkey. I am a tad concerned
however about what exactly goes into ground poultry here (fatwise).
And the amounts in there. I know that animal fats are made out to be
worse than they are. Like I said, even in my original post, 'too much
fat' is not something I want. The Inuit people did not have a healthy
diet in the past. Too much fat/meat??? Even all that good ole' seal
oil didn't counteract the effects of their diet. Now, their diet is
prolly less healthy if they are getting all the processed foods that
they never had before.
Having said that, Ted Nugent (the guy that wants to kill people who
wear laundry on their head) swears by venison.


>
> --Bryan

Judy Haffner wrote:
>
> 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.
> How do you make them at home (if you do)?
> Now that we're more conscious of our diet, I've been using ground
> turkey, instead of beef.

That would be sloppy seconds.

A Moose in Love wrote:

> 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.

You can not know how right you are, also on this side of the pond: kebab
vendors here in Italy use many meats but the majority is now using poultry.
I once happend to see the cook bringing in a new skewer so I got tosee the
thing as it is: totally yellow apart from some spot here and there, and that
means *almost all skin*. Sheesh, that was the last time I entered a poultry
kebab shop for 3 good years. Then this summer I found another shop which
uses poultry and their skewers were for the most part lean meat, so I go
there now and then, other poultry kebab vendors are all marked with a "NO
NO"

"ViLco" > wrote in message
...
>A Moose in Love wrote:
>
>> 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.
>
> You can not know how right you are, also on this side of the pond: kebab
> vendors here in Italy use many meats but the majority is now using
> poultry. I once happend to see the cook bringing in a new skewer so I got
> tosee the thing as it is: totally yellow apart from some spot here and
> there, and that means *almost all skin*. Sheesh, that was the last time I
> entered a poultry kebab shop for 3 good years. Then this summer I found
> another shop which uses poultry and their skewers were for the most part
> lean meat, so I go there now and then, other poultry kebab vendors are all
> marked with a "NO NO"

I don't like ground poultry at all.

On Mar 9, 4:13*am, "Julie Bove" > wrote:
> "ViLco" > wrote in message
>
> ...
>
> >A Moose in Love wrote:
>
> >> 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.
>
> > You can not know how right you are, also on this side of the pond: kebab
> > vendors here in Italy use many meats but the majority is now using
> > poultry. I once happend to see the cook bringing in a new skewer so I got
> > tosee the thing as it is: totally yellow apart from some spot here and
> > there, and that means *almost all skin*. Sheesh, that was the last time I
> > entered a poultry kebab shop for 3 good years. Then this summer I found
> > another shop which uses poultry and their skewers were for the most part
> > lean meat, so I go there now and then, other poultry kebab vendors are all
> > marked with a "NO NO"
>
> I don't like ground poultry at all.

I don't much either. I have food processed skinless chicken breast
because my son prefers chicken to beef for tacos, but I don't like it
much, and the cleanup is a bear. Personally, I'd rather have 100%
chicken skin than skinless breast meat.

--Bryan

Bryan wrote:

>I have food processed skinless chicken
> breast because my son prefers chicken
> to beef for tacos, but I don't like it much,
> and the cleanup is a bear. Personally,
> I'd rather have 100% chicken skin than
> skinless breast meat.

My newsreader hiccoughed yesterday about noon, and no new posts starting
showing up until this morning, so have missed a lot of the posts, as
they just plain are not here! (Boo! Hiss!)

My hubby isn't fond of ground, or chopped turkey, but our one daughter
has been on a diet, so now instead of using beef in tacos, or sloppy
joes, I've been using turkey, or chicken, and we really like it. He
grumbles, but I notice he still eats it and doesn't complain after!

This is what I use now for the sloppy joes and we think it's better than
any of the beef ones we've had over the years.

Turkey Sloppy Joes

1 lb. ground turkey breast
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can Healthy Request tomato soup
1/2 cup ketchup
1 tbsp. brown sugar
2 tbsp. prepared mustard
1/4 tsp. pepper

In a pan, coated with non-sticking cooking spray, cook turkey with
veggies until meat is no longer pink; drain, if necessary. Stir in
remaining ingredients and transfer to slow cooker, cover and cook on low
for 4 hours. Serve on buns. (I just simmer in the pan for a half hour,
or so, if I don't plan that far ahead). Serves 6. Each serving equals
247 calories, so not all that bad.

Judy

Il 09/03/2012 11:13, Julie Bove ha scritto:

>> You can not know how right you are, also on this side of the pond: kebab
>> vendors here in Italy use many meats but the majority is now using
>> poultry. I once happend to see the cook bringing in a new skewer so I got
>> tosee the thing as it is: totally yellow apart from some spot here and
>> there, and that means *almost all skin*. Sheesh, that was the last time I
>> entered a poultry kebab shop for 3 good years. Then this summer I found
>> another shop which uses poultry and their skewers were for the most part
>> lean meat, so I go there now and then, other poultry kebab vendors are all
>> marked with a "NO NO"

> I don't like ground poultry at all.

I naver had it in all of may life, but I feel like I can perfectly live
without it
--
Vilco
And the Family Stone
Il peppindecs e' lo male