Why the mix with beef or pork? why not just venison? I have not eaten much venison, and so to me venison is kind of a treat, so mixing it with other meats seems funny. Is it a question of bulking out the little venison you may have?ratios of venison to beef or pork and/or lard or fat?
It's too lean: the sausages would be hard and dry.Why the mix with beef or pork?
No one really eats deer fat. It's different from the fat of other animals.Why the mix with beef or pork? why not just venison? I have not eaten much venison, and so to me venison is kind of a treat, so mixing it with other meats seems funny. Is it a question of bulking out the little venison you may have?
I never knew that. That's probably what Spider is taking about in post#4 by not using deer fat.It's too lean: the sausages would be hard and dry.
After adding all those herbs and spices are you really tasting the deer? You make me seem like a boring eater. Oh deerI'd probably cut up and pre-soak the venison in pickle brine or 3% vinegar solution in the cold for a few days before grinding, then use about 1/3 coarsely ground fatty pork. (not beef or mutton - too similar; chicken or turkey might work, if you wanted it lighter, plus maybe some bacon. ) Parsley, sage, marjoram and/or thyme (not rosemary), salt and pepper, paprika and/or chili if you like some heat.
After adding all those herbs and spices are you really tasting the deer? You make me seem like a boring eater. Oh deer
They also tend to have quite discerning palates, those competitors.Does that seem weird? They may well all have been idjits, but they had a passion for cooking and for food, none the less.
They also tend to have quite discerning palates, those competitors.
But there are a great variety of meats and ways of preparing each, including a lot of different seasoning, and everybody is more or less constrained by their own imagination. It probably wouldn't even occur to them that Ramsey would leave the meat out.
Actually, I've noticed his occasional nod to vegetarians (one of us won the Masterchef contest recently) which I suppose is a sign of the times.
Plus, the meat "approximations" are getting better. Of course, pretty soon, they won't be needed at all, because real, cruelty-free meat will be produced in economically viable quantity.
$40/lb, last I heard. But then, our first home computer, a 250 TI, cost $2500 in 1983. Innovations are always pricey, but cost comes down pretty fast, once the production infrastructure and market are in place.There is at least one place in NY <<< and one in SF <<< serving lab grown meats. I believe they are both rather pricey, at present.
Don't think so - at least, not in burgers. One of the Canadian supermarket chains now has a house brand of soyburger better and cheaper than Yves, the original, and there are two other quite decent brands. There was an excellent fake chicken that's not available anymore, but the unmeatballs are pretty convincing. The trouble with all of them is overprocessing and way too much salt.I suspect in some instances that texture presents a far bigger challenge than does flavor.
Dehydrating fruit is easy. Making a grain or vegetable product fibrous is just about impossible.Not sure why that "toughness" poses such a challenge.
The trouble with all of them is overprocessing and way too much salt.
I used to make a very good seitan, but it's work-intensive and time-consuming and not really worth the effort. We've found, over the course of vegetarian living, that meat substitutes are less and less significant.
Why, in the name of all that's dentine, would anyone want to eat jerky? Great for rat traps... but... to eat?
Hiking food. Very good starting the second or third day out.Why, in the name of all that's dentine, would anyone want to eat jerky?
Since the wife went off gluten I've found myself eating more meat - it seems to replace the texture and some quality of the flavor of really good bread, which is no longer around the house.Making a grain or vegetable product fibrous is just about impossible.
But women in general - meat seems significant, for health, even mood.
I'm always seeking ways to lighten my load when I go on lengthy trips into the wilderness--especially the desert, where one can never be sure that a reported water sources will, in fact, have... water. Still looking for that magical substance with loads of calories, fat, and protein.
fish sticks... Omni magazine... ahhh, youth...The history, the nostalgia...
Not that I've noticed. Rather the other way around, among teens at least: it's the girls who go off bloody food, while the boys slaver on bacon and steak. Two of the three strict vegans I know are women, aged 72 and 36.But women in general - meat seems significant, for health, even mood.
More nostalgia. For me, nothing can replace a good bread. My brother and I both learned to make a pretty decent loaf to go with any-old-soup (cheap, hot and filling). When we still lived at home, he used to shoot the pig at about this time of year - quick and neat - and I had the sweet job of grinding the scraps for sausage. Plucked chickens and geese, too, gutted and scaled fish. I hated every second of it, especially the smells. One more reason to go vegetarian.meat - it seems to replace the texture and some quality of the flavor of really good bread
When I was a kid, my mother used to bake all of our bread. Of course, as kids, we didn't appreciate it.For me, nothing can replace a good bread.
My mother used to love butchering chickens with her sisters, though it might have been the companionship that she enjoyed more than the butchering.Plucked chickens and geese, too, gutted and scaled fish. I hated every second of it, especially the smells.
I eat vegetarians.One more reason to go vegetarian.