Famous TV personality Judy Sheindlin has had a distinguished career in and out of the courtroom. She is best known for her participation on the popular show “Judge Judy.” She recently celebrated her birthday while thinking back on a previous health scare that happened while filming her show.
On October 12, 1942, Judy was born in Brooklyn, New York, to Jewish parents Ethel and Murray. Her father’s dentistry profession and her mother’s position as office manager influenced her early life. After graduating from James Madison High School in 1960, she moved on to American University in Washington, D.C., where she earned her degree in 1963.
Judy’s legal career took her to American University’s Washington College of Law, where, out of 126 students, she was the only female student. She later graduated from New York Law School with a law degree, and in 1965 she passed the New York bar test.
Judy began her career as a corporate attorney for a cosmetics company, but she left because she was unhappy. She finally went on to serve as a prosecutor in 1972. Her breakthrough came in 1993 thanks to a profile in The Los Angeles Times and an appearance on “60 Minutes.”
Following her 25-year tenure as a judge, Judy retired in 1996 and made the switch to television. She debuted the “Judge Judy” program in September of the same year, quickly gaining notoriety for her no-nonsense approach to the law.
Judy had a troubling health incident on set in March 2011, which turned out to be a mini-stroke. She was reluctant to seek medical attention at first, but her seasoned coworkers persuaded her to do so. She was admitted to the hospital and diagnosed with a potential transient ischemia stroke, which was evident in her double vision and delayed speech earlier in the day.
After a spectacular 25 seasons, “Judge Judy” came to an end in 2021. Judy was one of the highest-paid TV hosts, taking in $47 million a season. At the age of 81, Judy started a new endeavor called “Judy Justice,” which is presently in its second season.
She has been married three times in her life. Jerry Sheindlin is her current spouse; they met at a pub in an eventful meeting. The couple’s first meeting resulted in a long-lasting relationship that saw them get married, get divorced, get married again, and remain together for more than three decades.
Should You Rinse Ground Beef?
Ground beef is that reliable, adaptable ingredient that can be used to make delicious burgers, a substantial spaghetti sauce, or even a superb taco filling. However, there is a burning query that has been roiling in kitchens: should ground beef be rinsed before or after cooking? Gather your wit and an apron as we delve into the specifics of this culinary puzzle.
Supporters of Rinsing
Let us begin with the hygienic freaks in the kitchen. To cut down on fat content, several home cooks swear by washing ground beef. Yes, they really do think that giving your supper a brief rinse can be like a knight in shining armor, saving it from turning into an oily nightmare. If you’re trying to lose weight or you just don’t like oily, drippy food, this can be food heaven.
Reasons not to rinse
Hold your horses, or rather, your meat, for there is a camp opposed to rinsing in the opposite corner of the ring. Cooks like these cook that washing ground beef is like taking a one-way ticket to flavor town that takes a detour. Some contend that washing away whisks away the flavorful liquids that give your food its delicious texture. Consider this: the succulent flavor and delectable texture of your food come from the fat and fluids. Eliminating them could result in a tasteless, parched food that could even make your dog sneer.
Untidy Procedure and Plumbing Dangers
And let’s speak about the mess if you’re still not convinced by the flavor argument. When ground beef is rinsed, the kitchen might become a greasy wasteland. It’s not as glamorous as it sounds to wrestle the meat under flowing water, I assure you.
There’s also the dangerous risk to your plumbing. If you flush that fat down the drain, you’re essentially inviting a party that clogs pipes. Fat freezes more quickly than you can say “plumber bills,” which can result in poor drainage and expensive repairs down the road. The wise method of getting rid of fat? Allow it to firm and cool before scraping it into a trash can. And presto! The issue is resolved.
There you have it, people. The decision to rinse or not to rinse is ultimately a question of taste. Consider the benefits and drawbacks that we have listed here and make your decision depending on your gastronomic goals. The next time you’re preparing food using ground beef, keep in mind to choose a recipe that will give you the flavors and textures you want, regardless of whether you’re team rinse or team no-rinse. Salutations!
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