It smells like Lye Soap, but not meat greases. I save all of the following greases and oils: Bacon Grease Hamburger drippings from my grill pan Ground Beef grease Shortening and/or oils used for frying meats. Oils used for any kind of fast frying (donuts, french fries, etc). Meat greases rendered from roasts (beef, pork, etc) and so forth. I don't fry very often, but I still save the oils and grease. It adds up faster than you might think! NEVER dump grease and oils down drains. Not only does this stop up sewer lines and septic systems, but it is a major cost to the public in city sewage systems repairs and maintenance and sewage processing plants. It pollutes the land and water systems...kills fish and other wildlife, creates algae in water ways, and more. Awful stuff. The chemical action in the soap making process removes the smelly odors of meat greases. Make sure you strain it well to remove all the bits and pieces. I just use my kitchen sieve. The soap will not LOOK like commercial stuff. Those are mostly detergents. This soap is wonderful. Leaves your skin soft. Gentle on clothes. The two commercial soaps that I know that are REAL SOAP are Castile and Ivory (or Ivory used to be real soap anyway). For JUST hand soap, you can add a little glycerin (found at all RX drug store counters), and omit the Kerosene. OPT. - Kerosene is not necessary for the recipe to work, but it makes the laundry soap better. Boosts the cleaning power. As mentioned above, you can add coconut oil (and/or other fancy oils) to make it more sudsy and feel softer. But, the purpose of this topic is HOW TO USE old MEAT GREASE that you should not put in your compost. There are all kinds of soap recipes on the internet. I've tried a few. The thing I object to in these NEW recipes is the cost and waste. Those fancy oils are EXPENSIVE. Cheaper to buy commercial soap and be done with it. Hope this explains my purpose in posting this topic: ***Recycling old meat grease rather than throwing it into the garbage that will go into land fills*** We can greatly reduce the amount of trash and garbage that goes into land fills (millions of tons of garbage dumped on the land and in the ocean )just in America) just by practicing the three "R's" of waste management for good conservation - REDUCE -> REUSE -> RECYCLE -> Don't waste food! Use those leftovers and compost your kitchen garbage. Many household items that most Americans tend to just toss in the garbage daily can be REDUCED, REUSED, and RECYCLED, including clothing, buttons, zippers, snaps, hook and eyes, and other items just in our households alone. Good conservation practices not only saves the Earth by preventing pollution and conserves our natural resources, but it will save each of us MONEY, not only collectively as a society, but in each household! There is an old Mormon saying: "A woman can throw it out the window with a teaspoon faster than a man can pitch it in the front door with a shovel." - Brigham Young, 1860. This is so true. ~Annie

Like Pkramer, I have no hesitation at all in eating rare beef and sometimes eat it raw. I raise my own, though, as so I'm intimately familiar with the living conditions, diet, handling and packaging of that beef. I even eat my ground beef rare, because I know exactly where it came from and where it's been. If I had to eat commercial beef I'd just stop eating beef altogether. However, I threw in the USDA recommendations because that is important to some people, especially those with small children, elderly friends or relatives or those with compromised immune systems. I do have thermometers, Elery loves gadgets so we have dial thermometers and digital thermometers and who knows what else. I don't use any of them on steak, though. I get the grill or a cast iron pan screaming hot, toss the meat on long enough to sear, flip it over and take it off. Done, just the way I like it. My girls used to call it "warm raw". Annie

Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket.

Jello. Only eat it now on that day before one of those procedures we must get every 5 or 10 years. Packaged pizza mix. It was all we had in the mid 60’s small town, and we teenagers thought it was so cool to make and press out dough on an pan and have pizza at a sleep-over. iceberg lettuce. I’m sure I have had it as an adult, but I try to avoid it. Thankfully my mother was a wonderful cook, my dad hated casseroles and lunch meat, so we avoided a lot of really bad stuff. He did eat sardines and saltines once in a while, and he had the kitchen totally to himself when he ate them. Canned LeSeur baby peas. One of the only canned foods my mother did buy other than tomato paste or sauce. I still like them on occasion. Loved them with her homemade mashed potatoes with butter. I would mix them together on my plate.