throw away strainer funnel

[Frank S]

When cooking ground meat I always have it rather well spiced as well as usually will chop a whole small onion and several various chili peppers added to the mix The result of which always leaves quite a bit of liquid to be drained off. for this I use a mesh strainer and force the liquid out of the meat. After all nobody wants greasy meat in their nachos, do they?
Here is my solution to making sure all of the liquid is captured in a container without making a mess
I fold a paper plate into a quarter cut off the tip then unfold it and shape it into a funnel by allowing it to overlap on itself. then staple in place, instant funnel

[IntheGroove]

Just add tortillas...

[toeless joe]

What time is supper?

[Toolmaker51]

I see my plate's ready........

[DIYer]

Thanks Frank S! We've added your Disposable Strainer Funnel to our Culinary category,
as well as to your builder page: Frank S's Homemade Tools. Your receipt:

Disposable Strainer Funnel by Frank S

tags: funnel

[Frank S]

I've actually been doing this for years. To me it has always been such a normal routine to how I go about removing the unwanted grease from ground meat I figured that everyone probably did something similar so I only just now thought of sharing it

[Toolmaker51]

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Thanks Frank S! We've added your Disposable Strainer Funnel to our Culinary category,
as well as to your builder page

A Culinary section, posting on this site 5 years and I just hear of it?
Ok then, they deliver?

[Philip Davies]

What are nachos?

[Frank S]

What are nachos?

Nachos are basically normally a premeal snack made with thin toasted or deep fried corn tortilla chips on a platter with melted cheese over them among other condiments some prefer to add are items such as seasoned cooked ground meat diced tomato green peppers jalapeno peppers onion sour cream guacamole the toppings are nearly as endless as toppings for pizza,the shape of the chips doesn't really matter some prefer round while others like them triangular, and since I have an affinity for authentic tastes from time to time. I sometimes make my own corn chips by first making thinner than usual corn tortilla's then very lightly deep frying them before oven toasting . But generally I just take a pound of ground meat grind up a medium sized onion half a dozen jalapenos add in a menagerie of spices including garlic cumin turmeric oregano basial thyme cilantro, sage marigram, black pepper red pepper chili powder and others along with a couple table spoons of my hot sauce that I make, mix this well into the ground meat and chill in the fridge over night then cook until completely brown strain off all of the grease, heat up some refried beans. Or if H happen to have any left over pinto beans cooked for previous meals I will drain any juice off of them then mash them like mashed potatoes and heat those up in a sauce pan. There are many fine near liquid canned cheeses available which simply require heating up,but I sometimes like to melt my own like a fondue by grating up some sharp cheddar mixing in a little mozzarella or Monterey Jack and possibly even a very small amount of blue cheese. A lot of folks like the processed cheese called Velveeta everyone has differing tastes.
I spread the liquified refried beans over a layer of chips add in some meat pour on some melted cheese, add another layer of chips repeat the process then top with pickled jalapeno slices. Jane likes to add diced tomatoes& onions and sour cream. We make them a meal instead of an hourduevers

[Toolmaker51]

Jayne asks, what no olives?