What do you do with it?

When I was a kid, my mom had a old jar that she used for it. Usually a
Marshmallow Crème jar. When it was full she would throw it out. She was
never one to use bacon fat for anything. Oddly enough she would cook the
meat to death, drain and blot all of the fat off and then add fat back in,
in for form of margarine. No telling how she got that idea. I don't do
that. But I also don't like fatty meat.

And these days I seem to be getting fatty meat! I did look at Costco and
they seem to only sell one kind of organic and it is fattier than I would
want for most things. So I bought about a 5 pound package of their ground
meat. Again they have only one kind and again it seems fattier than it used
to be. I can't say for sure what percentage it used to be but I have bought
it before and I don't remember all the fat in it. I cooked the whole
package last night and filled a 14 oz. green bean can with all of the fat
that came from it! I don't have any empty jars except for canning jars and
I don't want to waste one of those!

I let the fat cool overnight and set up. Then I put the can in a used
zippered plastic bag and then in another used zippered plastic bag for good
measure. I will throw it out.

Looks like I am going to have to go back to buying the very expensive
organic beef at Central Market. It is very lean.

That should say "in the form of margarine". Sorry.
"Julie Bove" > wrote in message
...
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. Usually a
> Marshmallow Crème jar. When it was full she would throw it out. She was
> never one to use bacon fat for anything. Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. No telling how she got that idea. I don't do
> that. But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. So I bought about a 5 pound package of their ground
> meat. Again they have only one kind and again it seems fattier than it
> used to be. I can't say for sure what percentage it used to be but I have
> bought it before and I don't remember all the fat in it. I cooked the
> whole package last night and filled a 14 oz. green bean can with all of
> the fat that came from it! I don't have any empty jars except for canning
> jars and I don't want to waste one of those!
>
> I let the fat cool overnight and set up. Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for
> good measure. I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. It is very lean.
>

Chicken-I spend alot of time removing every speck of fat under running
water-the fat then is thrown away with the packaging-its why I dont like
to buy raw chicken-too much prep to satisfy my quirks.

Steak-if good quality I grill the fat on it and eat both for great
flavor.

Steak-if cheap quality I grill with the fat on but cut it away/throw
away before eating the steak.

Pork-I dont like ham pork chops etc. I do like spare ribs and only
remove the membrane. Sausage I fry and then press it into paper towels
to remove grease. Bacon isnt something I love.

Mom always had a bacon grease jar in the fridge. We had meat and
potatoes every single day-each day the potatoes were a different
version-baked boiled scalloped mashed etc. Dad used the bacon grease to
fry sliced leftover boiled potatoes for breakfast. I hated potatoes and
hated that heavy bacon grease air/smell in the morning. McDonalds french
fries aren't really potatoes :-)

z z wrote:
> Chicken-I spend alot of time removing every speck of fat under running
> water-the fat then is thrown away with the packaging-its why I dont
> like to buy raw chicken-too much prep to satisfy my quirks.
>
> Steak-if good quality I grill the fat on it and eat both for great
> flavor.
>
> Steak-if cheap quality I grill with the fat on but cut it away/throw
> away before eating the steak.
>
> Pork-I dont like ham pork chops etc. I do like spare ribs and only
> remove the membrane. Sausage I fry and then press it into paper towels
> to remove grease. Bacon isnt something I love.
>
> Mom always had a bacon grease jar in the fridge. We had meat and
> potatoes every single day-each day the potatoes were a different
> version-baked boiled scalloped mashed etc. Dad used the bacon grease
> to fry sliced leftover boiled potatoes for breakfast. I hated
> potatoes and hated that heavy bacon grease air/smell in the morning.
> McDonalds french fries aren't really potatoes :-)

I don't mind the smell of bacon while it is cooking but the next day? Ew.

"Julie Bove" wrote:
>
>I don't mind the smell of bacon while it is cooking but the next day? Ew.

Well just flush more often... I don't know what to recommend about all
that hickory smoke exiting your ass. hehe

On Mon, 21 May 2012 20:36:17 -0500, (z z) wrote:

> Chicken-I spend alot of time removing every speck of fat under running
> water-the fat then is thrown away with the packaging-its why I dont like
> to buy raw chicken-too much prep to satisfy my quirks.
>
> Steak-if good quality I grill the fat on it and eat both for great
> flavor.
>
> Steak-if cheap quality I grill with the fat on but cut it away/throw
> away before eating the steak.

I kept the fat on some piece of meat a few days ago and reminded
myself why it's best to remove most of the fat with grilling indoors.
All the fat that goes up in smoke condenses on the range hood and flu,
then you have to clean it off. So if you want to keep the fat in
tact, it's best to grill outside so you don't have to clean so much
later.

--
Food is an important part of a balanced diet.

" I also don't like fatty meat."

Hey, you're throwing out some of the best of beef or even some pork like chops. Some fat, a little bit, is good for you and in fact our diets should have about 20% of our daily caloric intake from fat. Some diet gurus recommend as much as 35%. If you want your meat to be that lean for sandwiches etc., fine, but for a meal have at least some fat. It tastes good and it's good for you.
Remember Jack Spratt's wife? She could eat no lean.

Can you make soap with it?

On May 21, 8:27*pm, "Julie Bove" > wrote:
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. *Usually a
> Marshmallow Crème jar. *When it was full she would throw it out. *She was
> never one to use bacon fat for anything. *Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. *No telling how she got that idea. *I don't do
> that. *But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! *I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. *So I bought about a 5 pound package of their ground
> meat. *Again they have only one kind and again it seems fattier than it used
> to be. *I can't say for sure what percentage it used to be but I have bought
> it before and I don't remember all the fat in it. *I cooked the whole
> package last night and filled a 14 oz. green bean can with all of the fat
> that came from it! *I don't have any empty jars except for canning jars and
> I don't want to waste one of those!
>
> I let the fat cool overnight and set up. *Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for good
> measure. *I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. *It is very lean.

Take some goose or duck fat and spread it on rye bread. Enjoy!
I've never had it personally, but this is what my Hungarian ancestors
would chow down on once in a while.

A Moose in Love wrote:
> On May 21, 8:27 pm, "Julie Bove" > wrote:
>> What do you do with it?
>>
>> When I was a kid, my mom had a old jar that she used for it. Usually
>> a Marshmallow Crème jar. When it was full she would throw it out.
>> She was never one to use bacon fat for anything. Oddly enough she
>> would cook the meat to death, drain and blot all of the fat off and
>> then add fat back in, in for form of margarine. No telling how she
>> got that idea. I don't do that. But I also don't like fatty meat.
>>
>> And these days I seem to be getting fatty meat! I did look at Costco
>> and they seem to only sell one kind of organic and it is fattier
>> than I would want for most things. So I bought about a 5 pound
>> package of their ground meat. Again they have only one kind and
>> again it seems fattier than it used to be. I can't say for sure what
>> percentage it used to be but I have bought it before and I don't
>> remember all the fat in it. I cooked the whole package last night
>> and filled a 14 oz. green bean can with all of the fat that came
>> from it! I don't have any empty jars except for canning jars and I
>> don't want to waste one of those!
>>
>> I let the fat cool overnight and set up. Then I put the can in a used
>> zippered plastic bag and then in another used zippered plastic bag
>> for good measure. I will throw it out.
>>
>> Looks like I am going to have to go back to buying the very expensive
>> organic beef at Central Market. It is very lean.
>
> Take some goose or duck fat and spread it on rye bread. Enjoy!
> I've never had it personally, but this is what my Hungarian ancestors
> would chow down on once in a while.

I don't think so.

On May 21, 8:49*pm, "Julie Bove" > wrote:
> A Moose in Love wrote:
>
>
>
>
>
>
>
>
>
> > On May 21, 8:27 pm, "Julie Bove" > wrote:
> >> What do you do with it?
>
> >> When I was a kid, my mom had a old jar that she used for it. Usually
> >> a Marshmallow Crème jar. When it was full she would throw it out.
> >> She was never one to use bacon fat for anything. Oddly enough she
> >> would cook the meat to death, drain and blot all of the fat off and
> >> then add fat back in, in for form of margarine. No telling how she
> >> got that idea. I don't do that. But I also don't like fatty meat.
>
> >> And these days I seem to be getting fatty meat! I did look at Costco
> >> and they seem to only sell one kind of organic and it is fattier
> >> than I would want for most things. So I bought about a 5 pound
> >> package of their ground meat. Again they have only one kind and
> >> again it seems fattier than it used to be. I can't say for sure what
> >> percentage it used to be but I have bought it before and I don't
> >> remember all the fat in it. I cooked the whole package last night
> >> and filled a 14 oz. green bean can with all of the fat that came
> >> from it! I don't have any empty jars except for canning jars and I
> >> don't want to waste one of those!
>
> >> I let the fat cool overnight and set up. Then I put the can in a used
> >> zippered plastic bag and then in another used zippered plastic bag
> >> for good measure. I will throw it out.
>
> >> Looks like I am going to have to go back to buying the very expensive
> >> organic beef at Central Market. It is very lean.
>
> > Take some goose or duck fat and spread it on rye bread. *Enjoy!
> > I've never had it personally, but this is what my Hungarian ancestors
> > would chow down on once in a while.
>
> I don't think so.

Would it help if you topped with a good sprinkling of sweet paprika,
and some raw garlic?

A Moose in Love wrote:
> On May 21, 8:49 pm, "Julie Bove" > wrote:
>> A Moose in Love wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On May 21, 8:27 pm, "Julie Bove" > wrote:
>>>> What do you do with it?
>>
>>>> When I was a kid, my mom had a old jar that she used for it.
>>>> Usually a Marshmallow Crème jar. When it was full she would throw
>>>> it out. She was never one to use bacon fat for anything. Oddly
>>>> enough she would cook the meat to death, drain and blot all of the
>>>> fat off and then add fat back in, in for form of margarine. No
>>>> telling how she got that idea. I don't do that. But I also don't
>>>> like fatty meat.
>>
>>>> And these days I seem to be getting fatty meat! I did look at
>>>> Costco and they seem to only sell one kind of organic and it is
>>>> fattier than I would want for most things. So I bought about a 5
>>>> pound package of their ground meat. Again they have only one kind
>>>> and again it seems fattier than it used to be. I can't say for
>>>> sure what percentage it used to be but I have bought it before and
>>>> I don't remember all the fat in it. I cooked the whole package
>>>> last night and filled a 14 oz. green bean can with all of the fat
>>>> that came from it! I don't have any empty jars except for canning
>>>> jars and I don't want to waste one of those!
>>
>>>> I let the fat cool overnight and set up. Then I put the can in a
>>>> used zippered plastic bag and then in another used zippered
>>>> plastic bag for good measure. I will throw it out.
>>
>>>> Looks like I am going to have to go back to buying the very
>>>> expensive organic beef at Central Market. It is very lean.
>>
>>> Take some goose or duck fat and spread it on rye bread. Enjoy!
>>> I've never had it personally, but this is what my Hungarian
>>> ancestors would chow down on once in a while.
>>
>> I don't think so.
>
> Would it help if you topped with a good sprinkling of sweet paprika,
> and some raw garlic?

No.

On May 21, 7:27*pm, "Julie Bove" > wrote:
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. *Usually a
> Marshmallow Crème jar. *When it was full she would throw it out. *She was
> never one to use bacon fat for anything. *Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. *No telling how she got that idea. *I don't do
> that. *But I also don't like fatty meat.

Your mother was buying into the stupidity that hydrogenated vegetable
oils are more healthful than saturated fats.

>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. *It is very lean.

I buy really lean ground beef at the supermarket, 91% lean. It's less
than $4/#.

--Bryan

Bryan wrote:
> On May 21, 7:27 pm, "Julie Bove" > wrote:
>> What do you do with it?
>>
>> When I was a kid, my mom had a old jar that she used for it. Usually
>> a Marshmallow Crème jar. When it was full she would throw it out.
>> She was never one to use bacon fat for anything. Oddly enough she
>> would cook the meat to death, drain and blot all of the fat off and
>> then add fat back in, in for form of margarine. No telling how she
>> got that idea. I don't do that. But I also don't like fatty meat.
>
> Your mother was buying into the stupidity that hydrogenated vegetable
> oils are more healthful than saturated fats.
>
>>
>> Looks like I am going to have to go back to buying the very expensive
>> organic beef at Central Market. It is very lean.
>
> I buy really lean ground beef at the supermarket, 91% lean. It's less
> than $4/#.

I think what I buy at Central Market is even more lean than that. I had
just been buying at Costco because I know they don't put pink slime in their
meats. Central Market does not either but it is costly. I think all of the
supermarkets here were guilty of selling the slime. I think they have
changed now but I don't trust them.

On Mon, 21 May 2012 17:51:23 -0700 (PDT), Bryan
....
>I buy really lean ground beef at the supermarket, 91% lean. It's less
>than $4/#.
>
>--Bryan

Bet it's not as delicious as Straub's groubnd beef, which is $3.99/lb
or $3.69/lb when I buy 3#or more!!

John Kuthe...

On Tue, 22 May 2012 14:57:54 -0500, John Kuthe >
wrote:

>On Mon, 21 May 2012 17:51:23 -0700 (PDT), Bryan
>...
>>I buy really lean ground beef at the supermarket, 91% lean. It's less
>>than $4/#.
>>
>>--Bryan
>
>Bet it's not as delicious as Straub's groubnd beef, which is $3.99/lb
>or $3.69/lb when I buy 3#or more!!

Still mystery meat. My market had a BOGO on nice looking top round
roasts this week. Today I bought four roasts, three... I sliced off a
nice steak from each to use as london broil, they're already in my
freezer marked for the Weber... the rest I will grind tomorrow... cost
me $2/lb. And I will know what/who is in it. I still can't believe
there are know it alls here who eat mystery meat.

On May 22, 2:57*pm, John Kuthe > wrote:
> On Mon, 21 May 2012 17:51:23 -0700 (PDT), Bryan
> ...
>
> >I buy really lean ground beef at the supermarket, 91% lean. *It's less
> >than $4/#.
>
> >--Bryan
>
> Bet it's not as delicious as Straub's groubnd beef, which is $3.99/lb
> or $3.69/lb when I buy 3#or more!!

I noticed that I was mistaken. It's actually 93/7. I don't see why
ground beef from one grocer would be better than ground beef from
another grocer.
>
> John Kuthe...

--Bryan

In article >, "Julie Bove" >
wrote:

> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. Usually a
> Marshmallow Crème jar. When it was full she would throw it out. She was
> never one to use bacon fat for anything. Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. No telling how she got that idea. I don't do
> that. But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. So I bought about a 5 pound package of their ground
> meat. Again they have only one kind and again it seems fattier than it used
> to be. I can't say for sure what percentage it used to be but I have bought
> it before and I don't remember all the fat in it. I cooked the whole
> package last night and filled a 14 oz. green bean can with all of the fat
> that came from it! I don't have any empty jars except for canning jars and
> I don't want to waste one of those!

seems like as you are the concerned parent type and really don't like anything
you buy in the store, you should be grinding your own meat...not really that
difficult, but it would involve having to clean the grinding mechanism. Small
price to pay for absolutely fat-free ground beef..


>
> I let the fat cool overnight and set up. Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for good
> measure. I will throw it out.

no, don't. make your own soap and/or shampoo


>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. It is very lean.

On May 21, 9:26*pm, "Malcom \"Mal\" Reynolds" <atlas-
> wrote:
> In article >, "Julie Bove" >
> wrote:

>
> > I let the fat cool overnight and set up. *Then I put the can in a used
> > zippered plastic bag and then in another used zippered plastic bag for good
> > measure. *I will throw it out.
>
> no, don't. make your own soap and/or shampoo
>
Shampoos come in coconut, vanilla, strawberry and a wide variety of
other fragrances, so why not beef?

--Bryan

On 5/22/2012 6:29 AM, Bryan wrote:
> On May 21, 9:26 pm, "Malcom \"Mal\" Reynolds"<atlas-
> > wrote:
>> In >, "Julie >
>> wrote:
>
>>
>>> I let the fat cool overnight and set up. Then I put the can in a used
>>> zippered plastic bag and then in another used zippered plastic bag for good
>>> measure. I will throw it out.
>>
>> no, don't. make your own soap and/or shampoo
>>
> Shampoos come in coconut, vanilla, strawberry and a wide variety of
> other fragrances, so why not beef?

Because you might have dogs following you around everywhere?

On May 21, 8:27*pm, "Julie Bove" > wrote:
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. *Usually a
> Marshmallow Crème jar. *When it was full she would throw it out. *She was
> never one to use bacon fat for anything. *Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. *No telling how she got that idea. *I don't do
> that. *But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! *I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. *So I bought about a 5 pound package of their ground
> meat. *Again they have only one kind and again it seems fattier than it used
> to be. *I can't say for sure what percentage it used to be but I have bought
> it before and I don't remember all the fat in it. *I cooked the whole
> package last night and filled a 14 oz. green bean can with all of the fat
> that came from it! *I don't have any empty jars except for canning jars and
> I don't want to waste one of those!
>
> I let the fat cool overnight and set up. *Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for good
> measure. *I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. *It is very lean.

The only beef fat that I enjoy is when I get a slice of prime rib
roast. Any other cut, forget about it. I can't stand fat on steak.
Some marbling, OK. Even though I like PR fat, I don't like the fat on
a rib steak.

On May 22, 4:29*am, A Moose in Love >
wrote:
> The only beef fat that I enjoy is when I get a slice of prime rib
> roast. *Any other cut, forget about it. *I can't stand fat on steak.
> Some marbling, OK. *Even though I like PR fat, I don't like the fat on
> a rib steak.- Hide quoted text -
>
> - Show quoted text -

I guess I'm the outsider here. I love fat. I like fat on a steak
that has been charred around the edges and I like
fat on a pork chop that's cooked and browned. I love bacon and I
love to use bacon fat for cooking many things.
Schmaltz is a gift from Nature and is delectable in so many uses.

And.....fat is good for you...contrary to the 'conventional wisdom' of
'low fat is heart healthy'. But that's for another argument.

ImStillMags wrote:

> And.....fat is good for you...contrary to the 'conventional wisdom' of
> 'low fat is heart healthy'. But that's for another argument.

That's not contradictory. Low fat *is* good, but high fat is bad.

"George M. Middius" wrote:
>
> ImStillMags wrote:
>
> > And.....fat is good for you...contrary to the 'conventional wisdom' of
> > 'low fat is heart healthy'. But that's for another argument.
>
> That's not contradictory. Low fat *is* good, but high fat is bad.

Brian?

Gary wrote:

> > > And.....fat is good for you...contrary to the 'conventional wisdom' of
> > > 'low fat is heart healthy'. But that's for another argument.
> >
> > That's not contradictory. Low fat *is* good, but high fat is bad.
>
> Brian?

Bryan is ... exceptional.

especially since i have just been through this with a cardilogist and a
vascular surgon that cleaned the dh's korotted artery, Lee
"ImStillMags" > wrote in message
...
On May 22, 4:29 am, A Moose in Love >
wrote:
> The only beef fat that I enjoy is when I get a slice of prime rib
> roast. Any other cut, forget about it. I can't stand fat on steak.
> Some marbling, OK. Even though I like PR fat, I don't like the fat on
> a rib steak.- Hide quoted text -
>
> - Show quoted text -

I guess I'm the outsider here. I love fat. I like fat on a steak
that has been charred around the edges and I like
fat on a pork chop that's cooked and browned. I love bacon and I
love to use bacon fat for cooking many things.
Schmaltz is a gift from Nature and is delectable in so many uses.

And.....fat is good for you...contrary to the 'conventional wisdom' of
'low fat is heart healthy'. But that's for another argument.

On May 22, 4:40*pm, ImStillMags > wrote:
> On May 22, 4:29*am, A Moose in Love >
> wrote:
>
> > The only beef fat that I enjoy is when I get a slice of prime rib
> > roast. *Any other cut, forget about it. *I can't stand fat on steak..
> > Some marbling, OK. *Even though I like PR fat, I don't like the fat on
> > a rib steak.- Hide quoted text -
>
> > - Show quoted text -
>
> I guess I'm the outsider here. *I love fat. *I like fat on a steak
> that has been charred around the edges and I like
> fat on a pork chop that's cooked and browned. * *I love bacon and I
> love to use bacon fat for cooking many things.
> Schmaltz is a gift from Nature and is delectable in so many uses.
>
> And.....fat is good for you...contrary to the 'conventional wisdom' of
> 'low fat is heart healthy'. * But that's for another argument.

I've mentioned it here before; years ago, I read an article on the
front page of the Wall Street Journal. It made the claim that pork
fat is healthy. It has many heart healthy nutrients. I thought it
kind of odd at the time, but now I realize that there is some truth to
it. btw, I forgot to mention that I do like bacon.

I with you Imstillmags, the goodness of the fat is wonderful. It flavors the meat, and you just cannot beat good charred fat on a steak or chop. For cryin out loud, your brain is 60% cholesterol fat. Y'all need to try some really good healthy cooking. Fatless meat is like shoe leather.

AND the guy, Ancel Keys, who started this low fat craze, had skewed research. He only included the results that proved what he was saying. Any of the research that disproved his theory he disregarded. We've all been duped by the govt who bought his lies, and it's slowly, well, not so slowly now after a generation of his crap, killing us with diabetes starting at kids ages.

On Mon, 21 May 2012 17:27:17 -0700, "Julie Bove"
> wrote:

>What do you do with it?

I trim a goodly amount prior to cooking and feed it to the crows... I
never saw the point in cooking meat with excess fat and then having to
discard the drippings.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 21 May 2012 17:27:17 -0700, "Julie Bove"
> > wrote:
>
>>What do you do with it?
>
> I trim a goodly amount prior to cooking and feed it to the crows... I
> never saw the point in cooking meat with excess fat and then having to
> discard the drippings.

If there had been any to trim I surely would have. Kind of hard to trim it
from ground beef though.

On Tue, 22 May 2012 14:22:12 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 21 May 2012 17:27:17 -0700, "Julie Bove"
>> > wrote:
>>
>>>What do you do with it?
>>
>> I trim a goodly amount prior to cooking and feed it to the crows... I
>> never saw the point in cooking meat with excess fat and then having to
>> discard the drippings.
>
>If there had been any to trim I surely would have. Kind of hard to trim it
>from ground beef though.

Supposed to trim prior to grinding.. and be sure to cut out all the
silver skin, sinew, and tendons... especially excize any nodules...
cancerous tumors are what more than anything makes mystery meat
mysterious. hehe

On 5/21/2012 8:27 PM, Julie Bove wrote:
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it. Usually a
> Marshmallow Crème jar. When it was full she would throw it out. She was
> never one to use bacon fat for anything. Oddly enough she would cook the
> meat to death, drain and blot all of the fat off and then add fat back in,
> in for form of margarine. No telling how she got that idea. I don't do
> that. But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat! I did look at Costco and
> they seem to only sell one kind of organic and it is fattier than I would
> want for most things. So I bought about a 5 pound package of their ground
> meat. Again they have only one kind and again it seems fattier than it used
> to be. I can't say for sure what percentage it used to be but I have bought
> it before and I don't remember all the fat in it. I cooked the whole
> package last night and filled a 14 oz. green bean can with all of the fat
> that came from it! I don't have any empty jars except for canning jars and
> I don't want to waste one of those!
>
> I let the fat cool overnight and set up. Then I put the can in a used
> zippered plastic bag and then in another used zippered plastic bag for good
> measure. I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive
> organic beef at Central Market. It is very lean.
>
>
If your just talking about fat from cooking ground beef I put it in a
jar and keep it in the fridge until the jar is full then throw it out.
I keep jars from pickles, other prepackaged jarred foods just for this.
Sometimes I use plastic containers from spread cheese or sour cream but
you have to let the fat cool first before either method.

If you're talking about fat from beef when you roast something, I use
the fat to make gravy. If it is a lot of fat, I make a lot of gravy and
freeze it to serve with beef roasts or meatloaf that doesn't produce
enough fat to make a good gravy.

If you're talking about cutting fat off of meat before cooking, like
chicken or pork, I put it in alum foil and refrigerate it until I take
out the trash then I put it in the trash bag.

"Cheryl" > wrote in message
.com...
> On 5/21/2012 8:27 PM, Julie Bove wrote:
>> What do you do with it?
>>
>> When I was a kid, my mom had a old jar that she used for it. Usually a
>> Marshmallow Crème jar. When it was full she would throw it out. She was
>> never one to use bacon fat for anything. Oddly enough she would cook the
>> meat to death, drain and blot all of the fat off and then add fat back
>> in,
>> in for form of margarine. No telling how she got that idea. I don't do
>> that. But I also don't like fatty meat.
>>
>> And these days I seem to be getting fatty meat! I did look at Costco and
>> they seem to only sell one kind of organic and it is fattier than I would
>> want for most things. So I bought about a 5 pound package of their
>> ground
>> meat. Again they have only one kind and again it seems fattier than it
>> used
>> to be. I can't say for sure what percentage it used to be but I have
>> bought
>> it before and I don't remember all the fat in it. I cooked the whole
>> package last night and filled a 14 oz. green bean can with all of the fat
>> that came from it! I don't have any empty jars except for canning jars
>> and
>> I don't want to waste one of those!
>>
>> I let the fat cool overnight and set up. Then I put the can in a used
>> zippered plastic bag and then in another used zippered plastic bag for
>> good
>> measure. I will throw it out.
>>
>> Looks like I am going to have to go back to buying the very expensive
>> organic beef at Central Market. It is very lean.
>>
>>
> If your just talking about fat from cooking ground beef I put it in a jar
> and keep it in the fridge until the jar is full then throw it out. I keep
> jars from pickles, other prepackaged jarred foods just for this. Sometimes
> I use plastic containers from spread cheese or sour cream but you have to
> let the fat cool first before either method.
>
> If you're talking about fat from beef when you roast something, I use the
> fat to make gravy. If it is a lot of fat, I make a lot of gravy and
> freeze it to serve with beef roasts or meatloaf that doesn't produce
> enough fat to make a good gravy.
>
> If you're talking about cutting fat off of meat before cooking, like
> chicken or pork, I put it in alum foil and refrigerate it until I take out
> the trash then I put it in the trash bag.

Thanks! I guess I should keep a glass jar. I just so rarely get them. I
do buy olives and pickles but it takes us a long time to eat them.

On Fri, 25 May 2012 21:04:22 -0700, "Julie Bove"
> wrote:

>
>"Cheryl" > wrote in message
s.com...
>> On 5/21/2012 8:27 PM, Julie Bove wrote:
>>> What do you do with it?
>>>
>>> When I was a kid, my mom had a old jar that she used for it. Usually a
>>> Marshmallow Crème jar. When it was full she would throw it out. She was
>>> never one to use bacon fat for anything. Oddly enough she would cook the
>>> meat to death, drain and blot all of the fat off and then add fat back
>>> in,
>>> in for form of margarine. No telling how she got that idea. I don't do
>>> that. But I also don't like fatty meat.
>>>
>>> And these days I seem to be getting fatty meat! I did look at Costco and
>>> they seem to only sell one kind of organic and it is fattier than I would
>>> want for most things. So I bought about a 5 pound package of their
>>> ground
>>> meat. Again they have only one kind and again it seems fattier than it
>>> used
>>> to be. I can't say for sure what percentage it used to be but I have
>>> bought
>>> it before and I don't remember all the fat in it. I cooked the whole
>>> package last night and filled a 14 oz. green bean can with all of the fat
>>> that came from it! I don't have any empty jars except for canning jars
>>> and
>>> I don't want to waste one of those!
>>>
>>> I let the fat cool overnight and set up. Then I put the can in a used
>>> zippered plastic bag and then in another used zippered plastic bag for
>>> good
>>> measure. I will throw it out.
>>>
>>> Looks like I am going to have to go back to buying the very expensive
>>> organic beef at Central Market. It is very lean.
>>>
>>>
>> If your just talking about fat from cooking ground beef I put it in a jar
>> and keep it in the fridge until the jar is full then throw it out. I keep
>> jars from pickles, other prepackaged jarred foods just for this. Sometimes
>> I use plastic containers from spread cheese or sour cream but you have to
>> let the fat cool first before either method.
>>
>> If you're talking about fat from beef when you roast something, I use the
>> fat to make gravy. If it is a lot of fat, I make a lot of gravy and
>> freeze it to serve with beef roasts or meatloaf that doesn't produce
>> enough fat to make a good gravy.
>>
>> If you're talking about cutting fat off of meat before cooking, like
>> chicken or pork, I put it in alum foil and refrigerate it until I take out
>> the trash then I put it in the trash bag.
>
>Thanks! I guess I should keep a glass jar. I just so rarely get them. I
>do buy olives and pickles but it takes us a long time to eat them.

It's best not to mess with glass, too much chance for accidental
breakage, for storing fat use empty cans... I use coffee cans, they
even have a plastic lid. I keep the coffee cans frozen, in winter the
fat feeds birds.

On May 26, 6:50*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 25 May 2012 21:04:22 -0700, "Julie Bove"
>
>
>
> > wrote:
>
> >"Cheryl" > wrote in message
> s.com...
> >> On 5/21/2012 8:27 PM, Julie Bove wrote:
> >>> What do you do with it?
>
> >>> When I was a kid, my mom had a old jar that she used for it. *Usually a
> >>> Marshmallow Crème jar. *When it was full she would throw it out. *She was
> >>> never one to use bacon fat for anything. *Oddly enough she would cook the
> >>> meat to death, drain and blot all of the fat off and then add fat back
> >>> in,
> >>> in for form of margarine. *No telling how she got that idea. *I don't do
> >>> that. *But I also don't like fatty meat.
>
> >>> And these days I seem to be getting fatty meat! *I did look at Costco and
> >>> they seem to only sell one kind of organic and it is fattier than I would
> >>> want for most things. *So I bought about a 5 pound package of their
> >>> ground
> >>> meat. *Again they have only one kind and again it seems fattier than it
> >>> used
> >>> to be. *I can't say for sure what percentage it used to be but I have
> >>> bought
> >>> it before and I don't remember all the fat in it. *I cooked the whole
> >>> package last night and filled a 14 oz. green bean can with all of the fat
> >>> that came from it! *I don't have any empty jars except for canning jars
> >>> and
> >>> I don't want to waste one of those!
>
> >>> I let the fat cool overnight and set up. *Then I put the can in a used
> >>> zippered plastic bag and then in another used zippered plastic bag for
> >>> good
> >>> measure. *I will throw it out.
>
> >>> Looks like I am going to have to go back to buying the very expensive
> >>> organic beef at Central Market. *It is very lean.
>
> >> If your just talking about fat from cooking ground beef I put it in a jar
> >> and keep it in the fridge until the jar is full then throw it out. I keep
> >> jars from pickles, other prepackaged jarred foods just for this. Sometimes
> >> I use plastic containers from spread cheese or sour cream but you have to
> >> let the fat cool first before either method.
>
> >> If you're talking about fat from beef when you roast something, I use the
> >> fat to make gravy. *If it is a lot of fat, I make a lot of gravy and
> >> freeze it to serve with beef roasts or meatloaf that doesn't produce
> >> enough fat to make a good gravy.
>
> >> If you're talking about cutting fat off of meat before cooking, like
> >> chicken or pork, I put it in alum foil and refrigerate it until I take out
> >> the trash then I put it in the trash bag.
>
> >Thanks! *I guess I should keep a glass jar. *I just so rarely get them. *I
> >do buy olives and pickles but it takes us a long time to eat them.
>
> It's best not to mess with glass, too much chance for accidental
> breakage, for storing fat use empty cans... I use coffee cans, they
> even have a plastic lid. I keep the coffee cans frozen, in winter the
> fat feeds birds.

Great idea Sheldon. You can mix the fat with bird seed and use it to
stuff pine cones and hang from bushes and trees for the little birds
in the winter. Of course if you have a bear problem, this could be a
bear magnet.

"Brooklyn1" <Gravesend1> wrote in message
...
>>
>>Thanks! I guess I should keep a glass jar. I just so rarely get them. I
>>do buy olives and pickles but it takes us a long time to eat them.
>
> It's best not to mess with glass, too much chance for accidental
> breakage, for storing fat use empty cans... I use coffee cans, they
> even have a plastic lid. I keep the coffee cans frozen, in winter the
> fat feeds birds.

But I don't drink coffee and I don't know anyone who keeps it at home. Most
people here just buy their coffee when they are out.

"Julie Bove" wrote:
>
>"Brooklyn1" wrote in message
>
>>>
>>>Thanks! I guess I should keep a glass jar. I just so rarely get them. I
>>>do buy olives and pickles but it takes us a long time to eat them.
>>
>> It's best not to mess with glass, too much chance for accidental
>> breakage, for storing fat use empty cans... I use coffee cans, they
>> even have a plastic lid. I keep the coffee cans frozen, in winter the
>> fat feeds birds.
>
>But I don't drink coffee and I don't know anyone who keeps it at home. Most
>people here just buy their coffee when they are out.

So you don't use any other canned goods? DUH
I'm amazed you've survived this long.