Tinfoil Chef

Over the years we’ve changed a bunch of our old habits. A lot of things that we used to eat we never have anymore, or when we do have them, we make them differently. For example, anything with grease in it can be a real problem these days.

Time was it wouldn’t be a problem at all to have a burger with the juices dripping out of it and then use the fries to sop up some of the juices that dripped out of it. Then we started moving away from the greasy foods and next thing you know, our tastes changed. Now if we have a burger we really want to cook it in such a way as to allow the grease to drain out of it so that we don’t have to eat as much grease.

Chicken is another thing that’s changed. Time was when something like fried chicken wasn’t a problem at all. Now I doubt I could eat it. There are times now when just the sight of grease cooling and congealing is enough to make me queasy.

That’s one of the reasons we started using ground turkey instead of ground beef in a lot of dishes. When you cook up ground turkey there is little to no grease involved and most of what does render out of it is actually water from when it was packed and frozen. (we buy it in frozen one pound rolls)

Ok, actual burgers made with turkey just aren’t the same, but in most other dishes, using turkey instead of ground beef not only won’t hurt it a bit, it’ll probably improve it. Even those Hamburger Helper type box dinner things work just as well with ground turkey as they do with ground beef.

The best part of it is that the turkey is cheaper. I don’t even know the price of ground beef anymore these days but I think that around here it’s $2.50 to $3.00 or more a pound.. and that’s not even the better, leaner varieties. Ground turkey on the other hand, we usually get it for like 89 cents a pound. Just on price alone there is no contest, the bird wins feathers down.