CHUD.com Community › Forums › THE CHEWERS › The Chewers Catch-All › The meat thread...
New Posts  All Forums:Forum Nav:

The meat thread... - Page 2

post #51 of 75
8/26/07 at 1:45pm
I love the basic meats, but I'm not too fond of the less common ones like duck, goose, and lamb. And fuck liver.

Quote:
Anyone ever eaten bone marrow?
No, but I've had chicken cartilage if that counts.
Reply
post #52 of 75
8/26/07 at 1:48pm
Quote:
Originally Posted by Diva
Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I don't eat nothin' that ain't got enough sense enough to disregard its own feces.
Bacon is nature's candy.
Reply
post #53 of 75
8/26/07 at 1:52pm
Quote:
Originally Posted by scsotdc
Bacon is nature's candy.
I just can't deny the awesome power of bacon.
Reply
post #54 of 75
8/26/07 at 3:16pm
Quote:
Originally Posted by englebert
I just can't deny the awesome power of bacon.
I've had this conversation with many people, and each time I can't help but think of when Michael Scott burned his foot on his George Foreman grill because he liked to wake up to the smell of bacon cooking.
Reply
post #55 of 75
8/26/07 at 3:46pm
Quote:
Originally Posted by Dan Venture
I cut meat for a living. You don't wanna know what I do to it before you get it.

If you slaughter animals, it ain't pretty. If you are merely a meat-cutter, you cut large chunks of animal flesh down into smaller ones.

My family owns a butcher shop, but they don't slaughter their own animals - there are variations on exactly how nasty being a butcher/meatcutter has to be.
Reply
post #56 of 75
8/26/07 at 4:35pm
Quote:
Originally Posted by Mad Man Mundt
I cooked a couple of mean pork chops last night. Fried in lard with just kosher salt (Heh) and black pepper. Nothing like pig cooked in it's own drippings. Bone in, too. My friends weird out because I buy chops bone-in as well as my prefered steaks, bone-in rib-eye, t-bone or porterhouse. I have to explain that inside the bone is marrow, collagen, and gelatin which equals flavor and when you get to the meat right against the bone, well now you know where the phrase tender at the bone comes from. Noted exceptions as to steak, my pop got me a box of Omaha Steaks filet mignons for Christmas. If you haven't tried that, treat yourself. Anyone ever eaten bone marrow? Go to the butchers and ask for marrow bones. Roast in the oven at 375. Scoop marrow out onto toasted slices of baguette, sprinkle with sea salt. Heaven.
Christ almighty, I don't think even Sabertooth is this carnivorous.
Reply
post #57 of 75
8/26/07 at 5:51pm
Quote:
Originally Posted by Mattimus
I've had this conversation with many people, and each time I can't help but think of when Michael Scott burned his foot on his George Foreman grill because he liked to wake up to the smell of bacon cooking.
I think of that too, but then I get distracted by the idea of cooking/smelling/eating bacon. Unfortunately I almost never buy bacon, but it makes it that much more satisfying when I do have it.
Reply
post #58 of 75
8/27/07 at 12:16am
Englebert, after the Chewervision thread, seeing you in here makes me think about 3:10 here.
Reply
post #59 of 75
8/27/07 at 6:55pm
Quote:
Originally Posted by Brad Millette
Christ almighty, I don't think even Sabertooth is this carnivorous.
Yeah well meat definitely has an atavistic pleasure that you can't get from beans and rice. I acquited my adventurous palate during my many years as a professional cook. Oh and to Chris Wood chicken cartilage is not the same as bone marrow. I know too much meat is bad for cardio vascular health, but the way I look at it at least I'll be dead before Red China makes the U.S. its bitch.
Reply
post #60 of 75
8/27/07 at 10:52pm
Quote:
Originally Posted by Mad Man Mundt
Yeah well meat definitely has an atavistic pleasure that you can't get from beans and rice. I acquited my adventurous palate during my many years as a professional cook. Oh and to Chris Wood chicken cartilage is not the same as bone marrow. I know too much meat is bad for cardio vascular health, but the way I look at it at least I'll be dead before Red China makes the U.S. its bitch.

Shooting for <15 years? Best of luck!
Reply
post #61 of 75
8/27/07 at 11:09pm
This is probably the first and last time anyone will quote Ogden Nash (from memory) on a CHUD board:

The Pig, if I am not mistaken,
Gives us sausage, ham and bacon.
Let some say his heart is big;
I call it stupid of the Pig.

My favorite meat is Mandarin Beef. Deep-fried and crunchy, on a bed of shrimp noodles-- think Bacon: The Motion Picture. Only a couple of Chinese restaurants in my area serve it-- Mongolian Beef is much more common.
Reply
post #62 of 75
8/28/07 at 7:42am
I made pork chops last night. Soooo good. Roll 'em around in some seasoned bread crumbs, bake them not too long, just till they're not pink anymore and then get 'em out of there - yum.
Reply
post #63 of 75
8/28/07 at 5:34pm
Quote:
Originally Posted by Chavez
Shooting for <15 years? Best of luck!
Fingers crossed!
Reply
post #64 of 75
9/3/07 at 2:24am
I like pig. LONG PIG. Muhahahaha.
Reply
post #65 of 75
9/7/07 at 11:55pm
http://www.thisislondon.co.uk/news/a...#StartComments

Quote:
Fury over BBC plan to screen the slaughter of lambs and piglets
07.09.07

Farmers and vegetarians have criticised the BBC's decision to show the slaughter of piglets, lambs and veal calves on TV.

Their deaths will be screened as part of the series Kill It, Cook It, Eat It on BBC3.

On the show, a live studio audience watches the footage and gives an immediate reaction to the slaughter process.

The BBC said the series would "reconnect" the public with meat's journey from farm to fork.

The first series, shown earlier this year, featured the slaughter of adult farm animals.

But the National Farmers' Union expressed misgivings about the latest series. Spokesman Anthony Gibson said: "We don't have a problem with people being shown how their meat is produced.

"We think it is important that the public do know what's involved so they can eat meat with a clear conscience.

"We have more misgivings about this second series because it smacks of sensationalism to show baby animals being killed.

"It is a gratuitous play on the emotional heart strings of the public by showing them baby calves and baby lambs being slaughtered."

Vegetarian lobbying group Viva believes the footage is likely to sanitise the slaughter process which occurs in industrial abattoirs.

The group's campaigns chief Justin Kerswell said: "We think it's outrageous that the BBC are slaughtering baby animals on TV in an effort to bolster ratings.

"If the programme makers were really interested in showing the reality of slaughter they would film the conveyor belt of misery and pain inside just one of Britain's many industrial abattoirs."

The pressure group has made a formal complaint to the Corporation about the programme, which is being filmed this week and will be shown in November.

The BBC said: "As a nation of animal lovers, we may not want to acknowledge consciously that animals are taken from their mothers shortly after birth and put to the slaughterman's knife.

"But it does happen. The series will discuss the extreme emotions evoked by the slaughter of baby animals and will offer detailed explanations from all sides."
Not a bad idea at all. People should be aware of where their food comes from, and if they insist on not knowing they can always switch the channel.
Reply
post #66 of 75
9/8/07 at 12:39am
Tried rabbit a few weeks ago for the first time. I hate to say it because it's become a cliche by now, but it really did taste like chicken, and there was white & dark meat as well. Loved that dish, but I don't think I'd go out of my way to acquire rabbit when I could just as easily use chicken for most applications.

Where's the love for sausage? Breakfast sausage, salami, pepperoni, chorizo (Which has been mentioned), and above all, kielbasa?
Reply
post #67 of 75
9/9/07 at 11:30pm
So what kinds of exotic meats have you always wanted to try? Top of my list is whale.
Reply
post #68 of 75
9/9/07 at 11:38pm
The most dangerous game...so dynamotv, you want to hang out sometime?
Reply
post #69 of 75
9/10/07 at 12:07am
Quote:
Originally Posted by dynamotv
So what kinds of exotic meats have you always wanted to try? Top of my list is whale.
What's on the rest of your list?
Reply
post #70 of 75
9/10/07 at 12:10am
I actually like kielbasa a lot. I find that not only does it taste good as it's own dish, but it can be added to many different dishes, like paella, to give it a nice flavor.
Reply
post #71 of 75
9/10/07 at 1:33am
That actually is my list. Can't think of anything else. Okay, maybe Sea Turtle.
Reply
post #72 of 75
9/10/07 at 1:44am
Quote:
Originally Posted by englebert
The most dangerous game
Your lucky day....

http://www.damninteresting.com/?p=168
Reply
post #73 of 75
9/10/07 at 2:30am
I was gonna post the Hufu link, but since you beat me to it I'll submit this instead.
Reply
post #74 of 75
9/10/07 at 2:32am
There's nothing like eating a medium rare steak while wresting a bear (or fucking on it) and voting against gay marriage.

I'm a lamb fan myself. I prefer a rack, but any way is good as long as it's cooked correctly. Oh, and I recently had duck and it was actually pretty good. I've been told the way it's prepared is a big part of it, so it doesn't come out too game-y. No MSG plz k thx bai.
Reply
post #75 of 75
9/10/07 at 3:07am
Just went to www.exoticmeats.com and they sell Kangaroo on there. Crap, add another to my list.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Chewers Catch-All
CHUD.com Community › Forums › THE CHEWERS › The Chewers Catch-All › The meat thread...