Meat

Discuss food, drink, and recipes.
Post Reply
lady cop
Posts: 14744
Joined: Wed Nov 24, 2004 1:00 pm

Meat

Post by lady cop »

i would like to ask everyone their favorite meats.....here are mine, and i have changed so much....i love bloody red steak. and i love veal and lamb. so i guess i am a T-Rex! but what gets me is i could eat like a longshoreman a few years ago, and can't swallow anything now. if you have a publix supermarket near you, they are featuring slabs of prime rib that look beautiful. i bought some, and wonder if i can even eat one! what do you love to devour?
User avatar
valerie
Posts: 7125
Joined: Sun Sep 05, 2004 12:00 pm

Meat

Post by valerie »

Growing up, my father was a hunter, so I've had just about everything.

It's hard to really pick... I do love a good filet mignon. Bear meat was

really good, although greasy. My favorite game bird is pheasant YUM I

could eat that all the time...



My bro-in-law brought out some elk steaks from Idaho for me a while

back... very good. Paul liked 'em... his first!



:-6
Tamsen's Dogster Page

http://www.dogster.com/?27525



User avatar
buttercup
Posts: 6178
Joined: Fri Apr 01, 2005 6:12 am

Meat

Post by buttercup »

oooooooooh t bone steak - bloody yum

also love aromatic duck - licks lips
User avatar
anastrophe
Posts: 3135
Joined: Tue Jul 27, 2004 12:00 pm

Meat

Post by anastrophe »

lady cop wrote: i would like to ask everyone their favorite meats.....here are mine, and i have changed so much....i love bloody red steak. and i love veal and lamb. so i guess i am a T-Rex! but what gets me is i could eat like a longshoreman a few years ago, and can't swallow anything now. if you have a publix supermarket near you, they are featuring slabs of prime rib that look beautiful. i bought some, and wonder if i can even eat one! what do you love to devour?
red meat is *good* for you. don't believe the quack MD's! take a high potency B vitamin complex. stress burns B vitamins, without adequate B's, homocysteine shoots up, that inflames your arteries.



eat your red meat, one of the few sources of vitamin B12.



my favorite meat? carnitas. yu-um.
[FONT=Franklin Gothic Medium][/FONT]
LottomagicZ4941
Posts: 752
Joined: Wed Oct 06, 2004 12:00 pm

Meat

Post by LottomagicZ4941 »

Lamb is my favorite but I don't eat it except for at a Greek restraunt. Overall I eat less meat then before I meet my wife. Last batch of patoe soup didn't even have bacon in it. The post about king crab legs has my mouth watering. Been eating more fish. Favorite fish is catfish. However tuna and salmon also highly appricated:) About the only meat I've eaten that I don't like is Goose which managed to be both greasy and dry at the same time. I do want to try duck before I crooke off but I'm a tad afraid I won't like it.

People

Eating

Tastey

Animals:)

"If we aren't supposed to eat animals why do they have meat inside them" surftiger

Lotto

http://www.flalottomagic.net/?sponsor=Z4941

MagicZ4941A
Bothwell
Posts: 1037
Joined: Thu Nov 25, 2004 1:35 am

Meat

Post by Bothwell »

Spring lamb, bone removed and stuffed with garlic and Rosemary

Aberdeen angus rib, with mustard and horseradish rubbed in the skin

Pheasant roasted with bacon and juniper berries

basically any meat yum yum
"I have done my duty. I thank God for it!"
User avatar
abbey
Posts: 15069
Joined: Tue Nov 16, 2004 1:00 pm

Meat

Post by abbey »

NZ lamb & garden mint

Beef, well done, with horseradish sauce

Pork & apple sauce with sage & onion stuffing.

Chicken

Duck

Goose

Dont like seafood, shrimp, prawn etc

Wont eat Veal.
User avatar
spot
Posts: 41796
Joined: Tue Apr 19, 2005 5:19 pm
Location: Brigstowe

Meat

Post by spot »

Well-matured skirt steak, pot-roasted.

I do sometimes buy well-matured skirt steak, if I see one on my local butcher's counter. I'm told that in the US it's the cut used in making fajitas. I've no idea how to make a fajita - if I get a skirt, I braise it. This is a trivially insignificant meal. I'm told that Americans tend toward serving meat as meat, not as an ingredient; this method is more of an English approach. My cooking style is, I hope, influenced by Norman Spinrad's "La Cuisine Humaine", which is the best short book about food that I ever found.

Requirements just for the pot roast, to serve 4:

4 hours, an oven, a small enough roasting pot.

1 skirt steak

1 spanish onion

4 tomatoes

1 or 2 carrots

1 celery stick

2 sweet peppers

1 pound mushrooms

cheap burgundy

beef stock cube

2 to 4 cloves garlic

1 teaspoon dried thyme

beef stock cube

2 tablespoons olive oil to fry with

Wash some vegetables - a carrot, a spanish onion, a celery stick, four tomatoes, a couple of sweet peppers, anything else that excites you. Peel and slice the carrots crossways. Slice the peppers into strips, without the seeds. Slice the tomatoes. Peel and slice the onion in half and then two ways, so there's no big bits. Eventually, slice a pound of mushrooms.

Flash-fry the skirt - most weigh around one and a half to two pounds - in hot oil to seal it, getting it well browned with no bits missing. It might take two minutes. Toward the end, sprinkle a tablespoon of flour on it while frying, a few seconds before putting it into a roasting pot with a third of a bottle of cheap burgundy, the tomatoes, a crumbled beef stock cube, a teaspoon of dried thyme, cover by an inch with boiling water (that's the nearest I know to getting a stock).

Fry the onions to translucent with a few brown caremelized bits, adding the peppers and finally the carrots, and add to the pot. Stir a bit. Peel and crush the garlic, stir it in.

Put it in the oven at a low heat - that's 250 fahrenheit - for three hours. Stir in the mushrooms, put it back into the oven for a final half hour. If you feel it's too wet when it's finished, you can stir in a teaspoon of cornflour in as little cold water as it takes. I tend not to.

Serve with boiled new potatoes, and maybe some broccoli, or sweetcorn, or aubergines, or a boiled fennel on each plate to be really perverse, but no more (traditionally) than some acceptable form of potato and two side vegetables.
Nullius in verba ... ☎||||||||||| ... To Fate I sue, of other means bereft, the only refuge for the wretched left.
When flower power came along I stood for Human Rights, marched around for peace and freedom, had some nooky every night - we took it serious.
Who has a spare two minutes to play in this month's FG Trivia game! ... My other OS is Slackware.
polycarp
Posts: 618
Joined: Tue Jan 04, 2005 9:00 am

Meat

Post by polycarp »

Hello LC and everyone, you make me to salivate with all your favorite meats. While I enjoy meat in different forms, I'm to a great extent inclined to fish. I like roasted fish with tomato/pepper sauce.
A formula for tact: "Be brief politely, be aggressive smilingly, be emphatic pleasantly, be positive diplomatically, be right graciously".
User avatar
Lon
Posts: 9476
Joined: Fri Nov 12, 2004 11:38 pm

Meat

Post by Lon »

lady cop wrote: i would like to ask everyone their favorite meats.....here are mine, and i have changed so much....i love bloody red steak. and i love veal and lamb. so i guess i am a T-Rex! but what gets me is i could eat like a longshoreman a few years ago, and can't swallow anything now. if you have a publix supermarket near you, they are featuring slabs of prime rib that look beautiful. i bought some, and wonder if i can even eat one! what do you love to devour?
My favorites in order of preference.



Fillet Mignon-----Broiled------Medium Rare

Center Cut Pork Chops-------Broiled

Roasted Lamb Shanks
User avatar
buttercup
Posts: 6178
Joined: Fri Apr 01, 2005 6:12 am

Meat

Post by buttercup »

spot wrote: Well-matured skirt steak, pot-roasted.

I do sometimes buy well-matured skirt steak, if I see one on my local butcher's counter. I'm told that in the US it's the cut used in making fajitas. I've no idea how to make a fajita - if I get a skirt, I braise it. This is a trivially insignificant meal. I'm told that Americans tend toward serving meat as meat, not as an ingredient; this method is more of an English approach. My cooking style is, I hope, influenced by Norman Spinrad's "La Cuisine Humaine", which is the best short book about food that I ever found.

Requirements just for the pot roast, to serve 4:

4 hours, an oven, a small enough roasting pot.

1 skirt steak

1 spanish onion

4 tomatoes

1 or 2 carrots

1 celery stick

2 sweet peppers

1 pound mushrooms

cheap burgundy

beef stock cube

2 to 4 cloves garlic

1 teaspoon dried thyme

beef stock cube

2 tablespoons olive oil to fry with

Wash some vegetables - a carrot, a spanish onion, a celery stick, four tomatoes, a couple of sweet peppers, anything else that excites you. Peel and slice the carrots crossways. Slice the peppers into strips, without the seeds. Slice the tomatoes. Peel and slice the onion in half and then two ways, so there's no big bits. Eventually, slice a pound of mushrooms.

Flash-fry the skirt - most weigh around one and a half to two pounds - in hot oil to seal it, getting it well browned with no bits missing. It might take two minutes. Toward the end, sprinkle a tablespoon of flour on it while frying, a few seconds before putting it into a roasting pot with a third of a bottle of cheap burgundy, the tomatoes, a crumbled beef stock cube, a teaspoon of dried thyme, cover by an inch with boiling water (that's the nearest I know to getting a stock).

Fry the onions to translucent with a few brown caremelized bits, adding the peppers and finally the carrots, and add to the pot. Stir a bit. Peel and crush the garlic, stir it in.

Put it in the oven at a low heat - that's 250 fahrenheit - for three hours. Stir in the mushrooms, put it back into the oven for a final half hour. If you feel it's too wet when it's finished, you can stir in a teaspoon of cornflour in as little cold water as it takes. I tend not to.

Serve with boiled new potatoes, and maybe some broccoli, or sweetcorn, or aubergines, or a boiled fennel on each plate to be really perverse, but no more (traditionally) than some acceptable form of potato and two side vegetables.




omg i havent had skirt since i was a little girl, you got me all nostalgic about my granparents today, thank you :-4
Post Reply

Return to “The Kitchen”