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Phinneas Q. Butterfat's Splendastoriuma of Food

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Is Game The Most Ethical Meat? [18 Jul 2008|03:07am]

More and more of us are taking an interest in the provenance of our food, and like to find out where and how it was produced. Nowhere is this more the case than with the meat we eat. While to some people eating meat is totally unethical and immoral, and should be avoided completely, a sizable number of us take a less strict stance, believing that it's ethically justifiable to kill and eat animals, providing that certain standards are adhered to.

The welfare of the animal, under this way of thinking, is paramount and takes precedence over such considerations as profit, economy and availability. The animal must be given the chance to live a life free from suffering, in conditions that allow it to express its natural behaviours, and when the time comes for slaughter the process should be as free of stress and pain as is humanly achievable - which is, in this day and age, almost wholly so.

Under these standards, what could come higher on the ethical list than game such as venison, pheasant, or wild duck? Opponents of game will often base their dislike of the subject on the fact that the usual method of killing the animals is through shooting, which suffers from a reputation problem by being linked in with other 'blood sports' such as fox hunting. In contrast to cruel sports, though, the results of a game shoot will be destined for the pot, whether that of the shooter directly or to a member of the public through a game dealer. The animals are not being killed cruelly, and with a good marksman will not feel any pain.

If we set aside any misgivings engendered by the link with sport, we can see that game is probably the most ethically sound meat we can eat. There's no classification of meats into free range or organic here - each animal lived a completely free life, behaving exactly as its species has evolved to, and was very likely to have met its end without any stress or pain at all.

It will have eaten a completely natural diet, and will not have been given any routine medication such as antibiotics or growth hormones. It will not have lived in cramped, overcrowded, conditions, and will have in fact avoided almost all contact with humans completely!

Compare this to the misery we routinely inflict on intensively reared animals such as broiler chickens, pigs, and veal calves, both in life and death, and it's clear that game animals will have had much the preferable existence and dispatch, whatever prejudices we may hold against those who shoot as a sport.

And luckily for ethical meat eaters, game is amongst the most delicious food we'll ever put on our plates!

About the Author: Andrea is a food writer for ptkasa.org where you can read articles on subjects as varied as computer games and real estate

I like it - The Art of the Marinade
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Finish with the cholesterol and the pounds in surplus without cure (Section II) [16 Jul 2008|03:07am]

Fish: Fish is disregarded. Is this the practice Judeo-Christian which makes that one eat fish that Friday? Is this a trouble of sometimes smell or chilliness slandered? Is this the price?

It is undoubtedly the meeting of these factors, elements which demystifies this paucity of passion for the fishery merchandise. And yet, the fish has in one'possession an exceptional nutrition virtue, being as rich in proteins as the meat but containing only fats of eminent quality.
If the thin fishes are of course very reliable for your treatment, it is all the same their letters of nobility.

We greatly advise you to eat three times per week at the least of them. And much more if you like!

Naturally, a gourmets will postulate that it is the sauce which makes eating fish!. It is undoubtedly exact. But there are well a few light sauce receipts being able to accompany fish.

Sea food: Watch out, if all the fish are your companions, it is not of same for one sea foods extremely rich in cholesterol, and thus to prevent if you have a hard time with this lipid excesses. They are on the other hand altogether recommended for a diet.

Here is a list showing to you the products of the sea richest in cholesterol (cholesterol percentage for 100 grams of flesh): fish eggs: 300mg, oysters: 110 till 330 mg depending (according to the season), lobster: 200 mg, crabs: 150 mg, mussels: 150 mg, shrimps: 140 mg.

Meat and fat substance:
They are the muscles of the animals which one eat. One spot the white meats (fowl, veal, pig) and the red meats (lamb, ox).
The quantity| of fat embraced in the meat depends on the species. The white meats are lean and the red meats are fatty.
An exception relates to the pig, white meat considered fatty, but whose mode of growing up is significant. If the beast is nourished with corn, the fat substance will be of better quality.
Certain meat fats can be eliminated easily after cooking. To eliminate the fat the fat on the surface, it is enough to withdraw off the skin.

If the meat holds piece of bacon, one must also exclude the stream of fat distributed in and around the piece.

On the other hand, the fat of a spotted meat cannot be removed. Therefore, you cannot eat up any.

In the midst of the red meats, the lamb is fattiest.

This table gives notice the percentage of fat and cholesterol of the first (in order to: Meat, Fats in % and cholesterol in mg/100g): Horse: 2 and 0, Fowl: 10 and 90, veal: 10 and 65, Beef: 20 and 100, Lamb: 25 and 70, Pork: 25 to 30 and 90.

The horse, price of excellence: Whereas in the Fifties and in France or Belgium (where I live), the meat of horse was of regular consumption, gladly proposed to the children, we currently note virtually the disappearance of the horse meat slaughterers.
It is time to give again with the equine meat the place which returns to him, namely that of a food of excellent value, very rich in proteins, almost taken away of fat, thus altogether recommended at the time of a diet against the cholesterol.

About the Author: Patrick Beaufay provides on his blog good info about the cholesterol, triglycerides, LDL cholesterol, HDL cholesterol. For instance, how to calculate the bad cholesterol (LDL cholesterol).The burn the fat and feed the muscle program fights as well against the cholesterol: burn fat fast

Good! hardees
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Espresso Coffee Cups [05 Jul 2008|08:07am]

Up until 1992 all espresso coffee cups could only purchased in either white or with a company logo upon them. It was then the decision of Illy Caffe that they would combine art with espresso and they commissioned Matteo Thun to help design their first espresso cup. The design is considered by the owner of Illy Caffe (Francesco Illy) to be the perfect cup even though its design is very simple. Now with many coffee connoisseurs around the world, these types of cups have become collector's items.

In fact for many when it comes to collecting espresso coffee cups it is almost akin to them collecting some forms of artwork. The cups designed today each have their own artist who will produce his/her own particular design and will contain some of their own personal style within them. Today there are many up and coming artists who have now designed cup collections as a way of getting themselves known and making their artwork available to the general public.

Today all companies that produce such cups will have a particular numbering system in place which allows them to limit the number that are produced. Plus you will also find that they limit the time in which these cups will be available before they remove them from the shelves and bring in a completely new design. You will find that with each of the Illy collector cups and their accompanying saucers has been signed and numbered on the base.

Plus inside the cup itself you will see it says "Illy Collection". However those cups and saucers which are used in restaurants and are therefore part of a bar set will only say "Illy Espresso" on them and will neither have a number of being signed. Other cups that are now being produced are those by FrancisFrancis! and Saeco. The FrancisFrancis! collections come with both a number and a signature on them just like the Illy collections, whilst the Saeco espresso coffee cups will only signed on the base.

Each set of cups when purchased comes in a display box and in some cases you may find that the manufacturers have also included coffee with them as well.

Today because espresso coffee cups have become extremely popular, getting hold of the older versions can be very difficult and also be very expensive. Certainly as soon as any series of cups is no longer available to be brought through a retail outlet then the only way to obtain this through buying them from another collector. One set of Trazzine espresso coffee cups which a person could have purchased in 1994 for $109 is now up for sale by a collector for $700. So certainly as you can see these cups are not just for drinking your espressos.

About the Author: Ricky is an espresso lover and highly recommends using Saeco Espresso Machines. Visit his site for his top 3 saeco espresso machines reviews.

Look! best recipes: peppermint cheesecake
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[04 Feb 2007|02:06pm]

This is going to sound weird but do any of you guys ever order British food stuffs from anywhere? Usually I get all my British products from family but my whole family is on vacation in Spain for the next month and I have a serious need for beef OXO. I found some places online but I'd really like a recommendation for one so I know their stuff is fresh and hasn't been sitting in a warehouse for years.

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[30 Sep 2004|08:27am]

Okay, you cooking people out there, I need your ideas.

A friend of mine is looking for both a dessert and a vegetable dish that are both quick to prepare and very impressive.

Now, I can make delicious food but it is always messy and usually takes a while--but I love to cook so that's okay.

Any ideas?

Keep in mind that we are not in the most metropolitan of areas so no exotic ingredients, as they would be very difficult to find. And, unfortunately, dishes can contain no alcohol.

Any ideas?

X-posted many places
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Roast Chicken with Red Wine and Basil [09 Mar 2004|06:46am]
Recipe inside.Collapse )
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A ham, a ham, my kingdom for a ham! [12 Jan 2004|01:48pm]

[ mood | hungry ]

I asked about this on the Dope once...no help.

When I was a girl, my mother would buy hams from a butchershop in the Farmer's Market in LA that no longer exists.

These hams were large, fatty, still had hide on them, not very salty, and so delicious you would fall to your knees and weep. They were thick with fat, which made the meat meltingly moist and rich. My father would stand at the table after dinner and just grab chunks of it and eat and eat until he was ill. It was irresistable.

My mother prepared them by putting them in a very low oven for about 16 hours. She did not, and did not have to, soak them in water to de-salt them.

I would take the skin, which had hardened in the roasting, and put it back in oven on a high heat, making the yummiest crackling snacks you ever tasted.

I long for this ham... even a close approximation would do. Because all the ham I've had in the last 20 years is pretty much inedible, dry, salty and completely unappealing.

Last year, I searched the internet and found one place, Uncle or Col. Somebody's... the prep sounded amazing, all natural curing, hanging, on and on. Evidently by the time I was to eat it, the hog would have been dead a year! I talked to the proprietor and ordered a ham, then, as instructed, I soaked it in water overnight and baked it. UGH EW BARF...not anything in the neighborhood of my mother's ham. Horrible stuff, I can't imagine why anyone would eat it.

Someone suggested to me that modern ham is not capable of being as delicious as my mother's simply because hogs are being bred too lean. But that can't be 100% true, can it? Isn't someone, somewhere, breeding nice fat pigs that turn into nice moist hams?

Anyone have a clue what I mean and where I could turn?

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[01 Jan 2004|06:46pm]

[ mood | hungry ]

I simply love this recipe. The ingredients will cost approximately $10 and the enchiladas are delicious hot or as cold/reheated leftovers the next day.

Chicken Enchiladas

A 4 to 5 pound whole young chicken
1 lb shredded cheddar cheese
2 cans diced green chili or 1 can diced green chili & 1 can diced jalepenos
10 Flour Tortillas
26 oz. can of Cream of Mushroom soup

Place the chicken in a pan covered with water and bring to a heavy boil. Turn off the heat and cover tightly letting it stand in the hot water for 45 minutes to an hour. Remove the chicken from the pan and run under cold water to cool. Remove the chicken from the bones - it might be slightly undercooked but that is okay. Shred the chicken and place in a large mixing bowl. Add the cheddar cheese & cans of green chili and/or jalepenos. Mix well with your hands! Messy but this way you can feel around for any bones. Roll your mixture into the tortillas and place in a large baking dish (or two). Mix the cream of mushroom soup with some of the leftover chicken broth. I typically fill my can 1/4 to 1/3 of the way. Pour on top of your chicken enchiladas. Place in oven uncovered at 375 degrees for 25-30 minutes until slightly browned & crispy on the top.

Oh yes, and when you pull them out of the pan they will probably completely fall apart on you. :) Don't expect a beautiful looking dinner. But after one bite, no one will complain.

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Christmas Pudding [23 Dec 2003|03:32pm]
[ mood | full ]

Prompted by discussions in my journal. Christmas pudding is mostly like a moist carrot cake - you don't taste the apples, potatoes and carrots, you taste the spices.

My family recipe for Christmas Pudding, from my British step-grandmother.

Read more...Collapse )

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Duck? [06 Dec 2003|01:22pm]

[ mood | curious ]

I know I should just read some back posts, and probably find some good ideas for how to cook Duck.. but I figured I'd ask, then look :)

Does anyone have any good duck recipes? I was given 2 Mallard Breasts by a coworker, and he gave me some good dethawing ideas (let it sit in salt-water in the fridge overnight?) .... But other than that I have no idea how to cook it!

Sooooo.. if anyone has any ideas, that would be splendid!!

Thanks Much!

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[04 Nov 2003|06:14am]

[ mood | determined ]

Do you happen to know of any good recipes for cube steak? There are some of these in the freezer that need to be used, but come out needing to be cut with a hacksaw, so i am doing somthing wrong here. Thanks!

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Spaghetti Sauce [18 Oct 2003|03:41pm]

Cover bottom of pan with olive oil, then sautee 2 chopped medium onions and 10 cloves of garlic over medium heat for 10 minutes (use frozen chopped onions for quicker prep)


- 1 28oz can crushed tomatoes
- 1 28oz can tomato puree
- 1 12oz can tomato paste
- 1 46oz can tomato juice
- 1 16oz jar applesauce w/sugar
- 1 Tbsp parsley
- 1 Tbsp Italian seasoning

stir well

Cook on medium heat until bubbling, then turn to low. Cook 30 minutes.

add 2 cups shredded romano cheese (also add pre-cooked sausage or meatballs, if desired)

Cook about 3 hours, stirring frequently. Sauce is best after sitting for 1 day in fridge. Freezes very well.
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Mmmmm..Italian Chicken Soup [18 Oct 2003|03:22pm]

Make this soup- it has a long list of ingredients, but it's so worth it. Excellent. I also usually cook up some bow tie pasta on the side and throw it in.

It smells SO good cooking, you won't even believe it. If you don't want to make the whole soup, the base stock recipe is excellent- just do everything up to the straining of the broth. It's well worth the time.
Italian Chicken Soup
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Meatless Biscuits and Gravy? [16 Sep 2003|09:14pm]

I was curious if anyone has a meatless (meaning you use a soy based product like Boca or Garden Burger) recipe, tried and true, for biscuits and gravy?

Boca has one on their site but I would like one that's true to the old recipe, from scratch. Anyone can buy a country gravy mix but there must be some recipe that uses true ingredients to include meatless "sausage" for such a yummy dish.

Any thoughts?
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Broccoli Pasta Pizzaz [14 Aug 2003|02:43pm]

[ mood | calm ]

I love the stuff so much.

*1 box frozen broccoli florets (slightly thawed)
*1 cup chopped ham (optional)
*2/3 cup evaporated milk
*1/4 cup butter
*1-1&1/2 tbs. garlic salt
*2 cups cooked pasta shells
*1 cup grated mozzarrella cheese
*1 cup grated cheddar cheese (I always add this because my family likes cheese.)

Bring broccoli, ham, milk, butter and garlic salt to boil. Do not add water! Stir in the cheese. Cook over medium-low heat stirring constantly for three minutes. Mix in prepared pasta shells. (After you cook the pasta, keep mixing it up with your hands so it doesn't stick together.) Serve hot as casserole (which is how I like it) or cold as pasta salad.

This is delicious. It's good for a lunch, or a snack. Yum.


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!Chicken Fajitas! [09 Aug 2003|09:33pm]

*2 tbsp. olive or vegetable oil
*2 medium red and/or green bell peppers, sliced
*1 lb. boneless, skinless chicken breasts sliced
*1 envelope Lipton Recipe Secrets onion mushroom soup mix
*1/2 cup water
*Flour tortillas, heated

In a 12-inch nonstick skillet, heat oil over medium-high heat and cook red peppers 2 minutes. Add chicken and cook 4 minutes or until lightly browned. Stir in soup mix blended with water. Simmer 2 minutes or until chicken is no longer pink. Serve in warm tortillas. Makes 4 servings.

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Roasted Garlic Halibut [09 Aug 2003|09:24pm]

[ mood | cold ]

*2 lbs. Halibut
*Canola Oil
*Salt & Pepper
*1 Lemon
*4 oz. pouch Idahoan Garlic Mashed Potatoes

Cut Halibut filet into 4 pieces (8 oz. portions). Lightly salt and pepper. Empty contents of potatoes on large plate. Coat filets liberally, gently pushing into filets. In large saute pan, preheat a generous amount of canola oil, on medium heat.

When oil is hot, gently place the halibut in the pan, careful not to splash. Saute fish until golden brown (approximately 2-4 minutes). Turn filet and reduce heat to medium-low. Cover pan, and let saute until done (flaky--approximately 8-12 minutes). Remove from heat. Add lemon juice to taste and serve.

-- Coating can also be used with chicken.


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