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[Choop]

fry bacon in a skillet, remove bacon
crack eggs into skillet and stir
add your favorite cheese and spice or herb plus salt and pepper
serve with toast
breakfast for dinner: it's manly goddamnit
or you can make a sandwich of it with lettuce and tomato like an advanced class b.l.t. maybe try pickles on it


pot 1: boil water
pot 2: brown beef with spices, drain, and reserve. add veg (onion, peppers, mushrooms, carrots? whatever you dig) and brown. add tomato sauce and some water/wine/beer. put the beef back in. bring it to a boil and turn it down to a simmer.
pot 1 again: add pasta
drain the pasta, pop it back into pot 1, put sauce from pot 2 into pot 1, stir, combine
generic beefaroni: if that ain't manly then what the hell is
use a can of tomato puree and spice it yourself or just buy a jar of sauce ready to serve what do i look like the pasta police

[Ben-San]

Make up some chili. Chili is man food.

[AugustWest]

fry b**** in a skillet, remove b****

Shhhh!   Don't say the B word too loud -- he'll hear you and then there'll be hell to pay.

[Carlos del Vaca]

Make up some chili. Chili is man food.

My thoughts exactly, and it takes to the slow-cooker well. 
This is the chili I made on Super Bowl Sunday.  And you know what?  it was awesome

[CortJstr]

Two easier methods:

-- dump ground beef into collander, run hot water over beef, return to skillet.

-- run hot water over beef while in skillet.  Drain fat and hot water.

I thought ground beef fat couldn't go down the drain since it sets up at room temperature. I know my mom always had a thoroughly disgusting jar of beef fat under the sink that she's spoon it into.

[jay-ell]

I always empty meat drippings into an empty can/jar and dump it in the trash after it cools.  Keeping it under the sink?  Ew. 

Also, the proper drainage method is to use the lid of a similarly-sized pot over your skillet to retain the meat while tipping it sideways over your chosen receptacle, risking severe grease burns and bodily harm. 

Manhood.  It's what's for dinner. 

[CortJstr]

I always empty meat drippings into an empty can/jar and dump it in the trash after it cools.  Keeping it under the sink?  Ew. 

Also, the proper drainage method is to use the lid of a similarly-sized pot over your skillet to retain the meat while tipping it sideways over your chosen receptacle, risking severe grease burns and bodily harm. 

Manhood.  It's what's for dinner. 

My mom kept a jar of pasta sauce that she'd pour the grease into. Then she'd throw out the jar once in got full and start a fresh one. So under our sink was always a slowly filling jar of beef fat. It had strata.

[wombat]

We had the jar under the sink too. I assume this tradition comes from a time when people cooked with fewer things out of cans and jars. But nowadays, you  probably open and empty a can or jar at almost every meal so you can throw the grease away every time like JL says.

[Victoria Waterfield]

Well something equivalent that the kids can eat and think they are tough. Some stupidly hot peppers perhaps.

Some king piss, maybe?

[jay-ell]

We had the jar under the sink too. I assume this tradition comes from a time when people cooked with fewer things out of cans and jars. But nowadays, you  probably open and empty a can or jar at almost every meal so you can throw the grease away every time like JL says.

You can use paper cups, too.  Plastic will melt, but if you double-cup paper will do the job. 

I also save empties for the purpose or giraffe one out of the recycling bin. 

[AugustWest]

Been draining burger fat that way for years with no ill effects.  Sure, it sets up at room temperature.  That's the point of using the hot water -- it keeps the fat melted until it reaches a pipe large enough where it won't matter.

[jay-ell]

Eventually, it matters. 

Especially if you have a septic system. 

[Choop]

hold on there bub i never said nothin bout rinsin no beefs

what i do is reserve it on a paper towel. it soaks up the grease without washing away the flavor

also, never EVER rinse your pasta, people, it needs the loose starches to glom the sauce on

[jay-ell]

Yeah, don't rinse pasta, seconded. 

I thought rinsing beef was weird but I figured that was sort of a "live and let live" thing. 

I mean, heck, some people wash mushrooms, but I come from a long line of peelers. 

[Carlos del Vaca]

I do rinse pasta if it's going to be cold in a salad, and I want to keep it from clumping up.