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Thread: The observation and asides thread

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    The observation and asides thread

    I often get an idea or observation about this or that that doesn't warrant a thread but might be worth sharing here, so here is my first one.

    We eat minced beef perhaps once a week, either with pasta or shepherds pie, and it is me that cooks most times.
    I have always complained about the fat content.
    I fry it dry, put the mince into a pan and heat it until it's own fat content is released so it fries in it's own fat until browned. It would be drained of in a wire strainer before adding further ingredients.
    Now the observation.....................the latest selection of minced beef is fat reduced and it doesn't fry by itself anymore......and.......without the beef fat content it doesn't taste the same......or is it just me?
    I thought I knew more than this until I opened my mouth

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    Re: The observation and asides thread

    Whether we like it or not (the consequences not the taste) fat is essential. It gives food flavour and texture. Id shop around for that bit of extra fat in your mince.
    "He has all the virtues I dislike and none of the vices I admire."
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    Re: The observation and asides thread

    I switched to minced pork some years ago, can't stand the smell of minced beef cooking! I don't add fat but there certainly isn't the amount of fat that the beef used to produce.

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    Re: The observation and asides thread

    Pah. I smother any form of meat in oil before I start cooking it, mince included. The less oil the meat contains the more I swill it in oil. My chicken practically drowns in oil before the heat gets to it. Oil is the predominant constituent of any meat dish I plan. Some people are just wimps.
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    Re: The observation and asides thread

    Quote Originally Posted by spot View Post
    Pah. I smother any form of meat in oil before I start cooking it, mince included. The less oil the meat contains the more I swill it in oil. My chicken practically drowns in oil before the heat gets to it. Oil is the predominant constituent of any meat dish I plan. Some people are just wimps.
    I have several signature dishes, for the fried chicken thighs, I don't add any oil at all. After trimming the access skin, I put the seasoned chicken skin side down in a heated dry pan, by the time it needs turning there is more than enough cooking fat.
    I thought I knew more than this until I opened my mouth

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    Re: The observation and asides thread

    I prefer not to have a layer of fat floating on top of my dinner.

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    Re: The observation and asides thread

    It is my birthday today..................where were the cards ?
    I thought I knew more than this until I opened my mouth

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    Re: The observation and asides thread

    Quote Originally Posted by Bruv View Post
    It is my birthday today..................where were the cards ?
    Happy Birthday Bruv!
    " To finish first, first you have to finish!" Rick Mears. 4x Winner Indy 500. 3x Indycar National Champion.

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    Re: The observation and asides thread

    Quote Originally Posted by Bruv View Post
    It is my birthday today..................where were the cards ?
    Sorry, moonpig.com was down and I couldn't send you any.

    Hippy Barthday!!

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    Re: The observation and asides thread

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    Who has a spare two minutes to play in this month's FG Trivia game!

    The watch of your vision has become reasonable today.

    It’s normal. You must provoke. You must insult the belief of all monotheists. You must make fun of the belief of all monotheists.
    From the upper tier of the Leppings Lane End of the Hillsborough Stadium, I watched the events of that day unfold with horror.
    When the flowers want to oxygen and nutrition, or you’re a wedding or party planner, I will help you too much.
    Write that word in the blood

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