Be a post whore! - Page 125

Undertoad · 06-11-2010, 02:31 PM

Argh! Well FWIW this place had Pella windows and it was right off a busy street, but it might as well have been a recording studio on the inside. Get the borough to pay for replacements!

Griff · 06-20-2010, 01:20 PM

Quote:

Originally Posted by Undertoad

Argh! Well FWIW this place had Pella windows and it was right off a busy street, but it might as well have been a recording studio on the inside. Get the borough to pay for replacements!

I know a guy who does custom work for Pella if you really want to squeeze your fellow taxpayers.

lumberjim · 06-11-2010, 08:13 PM

jinx · 06-14-2010, 10:20 AM

Fantastic kayaking yesterday. Weather wasn't too hot, water wasn't too cold... the kids are old and capable enough at this point that I don't worry the whole time. In fact the boy is ready to graduate from his kid boat into my old Dagger.
First of many trips down the river this year. Yay!

Vid1
Vid2

Cloud · 06-14-2010, 10:53 AM

For you girls that use makeup primer, like Smashbox's photofinish, which can be very expensive: look for anti-chafing gel with dimethicone in your drugstore--same thing, and far less expensive!

monster · 06-15-2010, 09:19 PM

Where's the BurnedLikeJesus sockpuppet?

Clodfobble · 06-16-2010, 11:01 PM

Do any of you guys drain the fat out of cooked ground beef by pouring it through a pasta strainer?

Mr. Clod does this, and it baffles and disgusts me.

Tulip · 06-16-2010, 11:10 PM

Quote:

Originally Posted by Clodfobble

Do any of you guys drain the fat out of cooked ground beef by pouring it through a pasta strainer?

Mr. Clod does this, and it baffles and disgusts me.

Never thought of doing this, but it makes sense, sorta. Why does it baffle and disgust you?

monster · 06-16-2010, 11:32 PM

Quote:

Originally Posted by Clodfobble

Do any of you guys drain the fat out of cooked ground beef by pouring it through a pasta strainer?

Mr. Clod does this, and it baffles and disgusts me.

Well yes but we just have strainers of various different gauges. They don't have specific names or purposes, we just use which ever one is clean and best fits the purpose. Only exception being the fine plastic sieve for flour. It would be nasty if either pasta or beef was strained through that.

Clodfobble · 06-16-2010, 11:15 PM

Because... because it's a pasta strainer. It would be like cutting your steak with a cheese slicer, it's just not right. But that's just the baffling part. The disgusting part is the fat clogs the mesh and is a pain in the ass to clean out again.

Cloud · 06-16-2010, 11:41 PM

line the colander with paper towels first. The fat still drains, but is soaked up by the paper towels, which you can then just discard.

glatt · 06-17-2010, 08:47 AM

I just use the lid. Easier to clean.

Cloud · 06-17-2010, 11:30 AM

the lid of what? oh, by holding the lid of the pain over and pouring it out?

Hot. and awkward. but as long as you're not pouring the fat down the drain, it's okay. I actually have a strainer that's meant to be held over a pot like that. It's flat, and moon shaped sorta, and has a handle. That works, but I still think my paper towel idea is best, because you get rid of more fat like that.

monster · 06-17-2010, 11:56 AM

Why use a colander at all if you don't intend to pour the fat anywhere? Also, from my experience with this method, I'd say the meat's going to stick to the paper towel and all that paper's not very environmentally friendly.... But if you wanted to use this method I'd suggest putting the towel under the colander so it can soak up the fat without touching the meat.

Maybe the difference in perceived best approach comes from quantities involved. I'm cooking for 5 -that's a whole load of fat to soak up.....

It's OK to pour fat down your waste disposer.

Clodfobble · 06-17-2010, 01:55 PM

I just tilt the pan and scoop the meat upward to serve. The fat collects in the bottom while the meat gets pushed uphill. Then you have a pan full of nothing but grease, and you can either pour it down the garbage disposal, or pour it into an airtight container and save this freshly-rendered lard for other purposes. (I don't really do this, I'm just saying you could, if you wanted to go all Civil War Granny.)

06-11-2010, 08:13 PM	#3
lumberjim I can hear my ears Join Date: Oct 2003 Posts: 25,571	__________________ This body holding me reminds me of my own mortality Embrace this moment, remember We are eternal, all this pain is an illusion ~MJKeenan

06-14-2010, 10:20 AM	#4
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	Fantastic kayaking yesterday. Weather wasn't too hot, water wasn't too cold... the kids are old and capable enough at this point that I don't worry the whole time. In fact the boy is ready to graduate from his kid boat into my old Dagger. First of many trips down the river this year. Yay! Vid1 Vid2 __________________ Crying won't help you, praying won't do you no good.

06-14-2010, 10:53 AM	#5
Cloud ... Join Date: Feb 2007 Posts: 8,360	For you girls that use makeup primer, like Smashbox's photofinish, which can be very expensive: look for anti-chafing gel with dimethicone in your drugstore--same thing, and far less expensive! __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-15-2010, 09:19 PM	#6
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	Where's the BurnedLikeJesus sockpuppet? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

06-16-2010, 11:01 PM	#7
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	Do any of you guys drain the fat out of cooked ground beef by pouring it through a pasta strainer? Mr. Clod does this, and it baffles and disgusts me. __________________ My book My other book My spirit animal

06-11-2010, 02:31 PM	#1
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	Argh! Well FWIW this place had Pella windows and it was right off a busy street, but it might as well have been a recording studio on the inside. Get the borough to pay for replacements!

06-16-2010, 11:15 PM	#10
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	Because... because it's a pasta strainer. It would be like cutting your steak with a cheese slicer, it's just not right. But that's just the baffling part. The disgusting part is the fat clogs the mesh and is a pain in the ass to clean out again. __________________ My book My other book My spirit animal

06-16-2010, 11:41 PM	#11
Cloud ... Join Date: Feb 2007 Posts: 8,360	line the colander with paper towels first. The fat still drains, but is soaked up by the paper towels, which you can then just discard. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-17-2010, 08:47 AM	#12
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	I just use the lid. Easier to clean.

06-17-2010, 11:30 AM	#13
Cloud ... Join Date: Feb 2007 Posts: 8,360	the lid of what? oh, by holding the lid of the pain over and pouring it out? Hot. and awkward. but as long as you're not pouring the fat down the drain, it's okay. I actually have a strainer that's meant to be held over a pot like that. It's flat, and moon shaped sorta, and has a handle. That works, but I still think my paper towel idea is best, because you get rid of more fat like that. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

06-17-2010, 11:56 AM	#14
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	Why use a colander at all if you don't intend to pour the fat anywhere? Also, from my experience with this method, I'd say the meat's going to stick to the paper towel and all that paper's not very environmentally friendly.... But if you wanted to use this method I'd suggest putting the towel under the colander so it can soak up the fat without touching the meat. Maybe the difference in perceived best approach comes from quantities involved. I'm cooking for 5 -that's a whole load of fat to soak up..... It's OK to pour fat down your waste disposer. __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

06-17-2010, 01:55 PM	#15
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	I just tilt the pan and scoop the meat upward to serve. The fat collects in the bottom while the meat gets pushed uphill. Then you have a pan full of nothing but grease, and you can either pour it down the garbage disposal, or pour it into an airtight container and save this freshly-rendered lard for other purposes. (I don't really do this, I'm just saying you could, if you wanted to go all Civil War Granny.) __________________ My book My other book My spirit animal

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