Something’s fishy …
Greetings fellow Carnivores. First, I want to apologize for being absent from my Blog this past week and a half. I was away on vacation skiing (yes it was wonderful, thank you!) I didn’t mention this...
View ArticlePooped ??? I prescribe … RED MEAT !!
Greetings Carnivores, My wife related a story to me the other day … one I thought would make a good Blog subject, and it goes something like this: One day last week she was catching up with her...
View ArticleSalmon … your OHMYGAWD moment has arrived.
Greetings Carnivores, The mandate I set for myself when starting this Blog was to write about all things Meaty. How to select, cut, cook and prepare Beef, Pork, Poultry, Lamb, Veal, Seafood and Wild...
View ArticleDon’t have a Smoker? You don’t need one !!
Greetings Carnivores, I have written Blog posts about smoking, and the joy of eating food prepared this way but, I understand not everybody owns a smoker. Like I’ve said before, … smoking meat is a...
View ArticlePickling, Curing, Salting and Smoking … a primer for preserving food.
Greetings Carnivores, I enjoy answering questions from people who have a particular meat puzzle. I sometimes hear from those of you who follow my Blog. Today’s post is an answer (hopefully) for Teresa,...
View Article1977, long hair, an overdue road trip, Lobster carnage and … the Bummer.
Greetings Carnivores, In 1977 KISS, still reeling from their wildly successful Destroyer album (YES, they were called albums … go ask your parents) were back on the road supporting their new recording,...
View ArticleOde to Fall … how I love thee!!
Greetings Carnivores, The skies are grey, change is in the air. I can feel it, see it, taste it. My house, high on a hill is bearing witness to the trees beyond the lake, turning as I write. Just a few...
View ArticleE. coli … now I have your attention.
Greetings Carnivores, Food safety is the ‘Hot Button’ topic that seems to make sensational headlines somewhere around the world every week. Entire food production systems are frequently suspended or...
View ArticleThe Canned Lobster bomb … y’all asked for it !!
Greetings Carnivores, Geeze, Now I’ve gone and done it. Seems I have dangled a bit of a carrot by mentioning an incident (in my last post) I NARROWLY avoided a few years ago regarding an innocuous can...
View ArticleDON’T invite “Sam and Ella” over for dinner … Salmonellosis is NO JOKE !!!
Greetings Carnivores, This post is answering a question for my beautiful, best friend Lynda who asked me a while ago … “Why is Salmonella such a huge issue in restaurants?” Ok so … the short (long)...
View ArticleGrain … the big mystery solved (I hope)
Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it? Well, … I guess a good place to start today, would be to have a...
View ArticleShrimp, … U10, 61/70, 31/35 WHAT DOES IT ALL MEAN ???
Greetings Carnivores, I’m often asked to explain confusing things and, one of the most often asked and confusing things is Shrimp sizing. What do the numbers mean? What is the first number and...
View ArticleSous-vide, Surgery and a bunch of time on my hands … again.
Greetings Carnivores, I’ve been away from writing for some time now. Call it what you like, “writers block”, “lack of motivation”, “creative void”, “laziness”, I don’t know. but, … here I sit, one week...
View ArticleIs fish considered meat??
Greetings Carnivores, Here’s an interesting question I have come across MANY times: Is fish “meat”? The answer is actually very simple, … or is it? I was taught many years ago, ALL muscle IS meat. The...
View ArticleCedar Plank smoking … on a budget !!
Greetings Carnivores, Todays demo … on the cheap !! Enjoy That’s it for today Carnivores, thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog …...
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