| beef |
NutriMirror members have tagged the journal entries below with the keyword "beef." |
| March 11, 2010, 10:44 am How do I log Beef Chuck Country Style Strips
powdersons | I am not much of a beef person but think these are also called Boneless Country Style Ribs. Anyone know which would be the closest from our database; chuck roast or short ribs? ... |
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February 20, 2010, 6:07 pm How do you weigh a slice of deli cut beef?
BlackPurpleRose | Hi everyone, I was weighing a slice of beef so I can calculate how much calories it has. On the package it said 2 oz, which when I weighed two slices, it came to that. However, I'm a little troubled if I did the weighing correctly.
When you weigh things like that, do you lay it flat out, or do you put it into a little ball? I'm wondering if doing either would effect it's weight. ... |
continue reading 9 comments July 9, 2009, 10:00 am Question about ground beef??? | Posting this question again to see if I can get some insight...
So I have been buying very lean ground beef to make things like tacos and chili so as to keep my fat and calorie intake low. However, since I drain the fat off and rinse the meat before finishing the reciped doesn't it stand to reason that I could purchase a higher fat content meat (it is cheaper after all) and get the same result?
Ultimately, I am trying to figure out what the calories and fat content of the ground beef will be once cooked, drained and rinsed. Currently, ... |
continue reading 8 comments July 5, 2009, 9:10 am Confused... | Okay... So I have been buying very lean ground beef to make things like tacos and chili so as to keep my fat and calorie intake low. However, since I drain the fat off and rinse the meat before finishing the reciped doesn't it stand to reason that I could purchase a higher fat content meat (it is cheaper after all) and get the same result?
Ultimately, I am trying to figure out what the calories and fat content of the ground beef will be once cooked, drained and rinsed. Currently, I have been logging the "raw" stats for the beef ... |
continue reading 3 comments April 6, 2009, 11:50 pm Roast Beef and Vegetables |
 This a great two-nighter recipe we've got for you. The first night cook the whole roast along with vegetables (that's what we'll show you here). Then the second day, add the beef and veggies to a big salad or have them with a whole wheat pita for a tasty sandwich (that's what I did).
This roast fed us for three days, we definitely got our moneys worth.
Ingredients
- Yellow peppers, 2 (288 grams) -cut
- Red peppers, 2 (310 grams) -cut
- Purple onions, 2 (484 grams) cut
- New potatoes, 10 small (332 grams) -sliced in half
- Garlic, 1 whole head (68
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