Meat
Meat
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?
Meat
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
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
Meat
oooooooooh t bone steak - bloody yum
also love aromatic duck - licks lips
also love aromatic duck - licks lips
-
anastrophe
- Posts: 3135
- Joined: Tue Jul 27, 2004 12:00 pm
Meat
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.
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.
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-
LottomagicZ4941
- Posts: 752
- Joined: Wed Oct 06, 2004 12:00 pm
Meat
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
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"If we aren't supposed to eat animals why do they have meat inside them" surftiger
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People
Eating
Tastey
Animals:)
"If we aren't supposed to eat animals why do they have meat inside them" surftiger
Lotto
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MagicZ4941A
Meat
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
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!"
Meat
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.
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.
Meat
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.
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.
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.
Meat
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".
Meat
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
My favorites in order of preference.
Fillet Mignon-----Broiled------Medium Rare
Center Cut Pork Chops-------Broiled
Roasted Lamb Shanks
Meat
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
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