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2 votes
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Is meat bad for you? Is meat unhealthy?
10 votes -
American bull - The story of American beef is like the story of the nation as a whole: a mashup of history and myth, bloody and contested
6 votes -
The rise of meatless meat, explained: Nine questions about meat alternatives you were too embarrassed to ask
8 votes -
Impossible Foods’ rising empire of almost-meat
7 votes -
The aesthetic case for fake meat: Eating vegan meat substitutes is more than the ethical choice, it’s the delicious one.
12 votes -
The meatless Whopper’s ‘Impossible’ goal: To save the planet
7 votes -
To cook a steak, first you must unlearn what you have learned
12 votes -
Can food choices reduce greenhouse gas emissions?
5 votes -
Behold the beefless ‘Impossible Whopper’
23 votes -
Lab-grown meat and ancient grains – what will be on the menu in 2050?
3 votes -
The US government has redefined “pink slime” as ground beef
16 votes -
The mysterious, stubborn appeal of mass-produced fried chicken
10 votes -
The rise and fall of turkey brining
8 votes -
The world’s most expensive ham
7 votes -
Should there be a tax on red meat?
23 votes -
I tried the carnivore diet and it broke me after three days
7 votes -
US school apologises after canteen serves dish with kangaroo meat
16 votes -
A man's love of squirrel meat might have given him a horrifying, fatal brain disease
9 votes -
Tenacious D gets rocked by spicy wings | Hot Ones
10 votes -
One of the world's largest banks has issued an alarming warning about antibiotic resistance — with big consequences for humanity
11 votes -
Why meat is the best worst thing in the world
24 votes -
Every way to cook a chicken breast (thirty-two methods) | Bon Appétit
9 votes -
Anthony Bourdain on the worst mistake when cooking steak
9 votes -
Argentina on two steaks a day
8 votes -
Using a "lifetime supply of bacon" contest to distract from negative press about a $473 million lawsuit judgement
6 votes -
The Arctic explorer who pushed an all-meat diet
5 votes -
Paul Bocuse cooking poulet au gros sel
5 votes -
Ravenous for Meat, China Faces a Climate Quandary
10 votes -
Curried chicken wings and a fat tire beer
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f)....
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f). Sprinkled on Tumeric, Paprika, garlic powder, onion powder, salt, pepper.
Holy shit is this good.
5 votes -
Costco removes the Polish dog from US menu
8 votes -
Does eating sustainable caught food help or hurt this?
5 votes -
I smoked a lot of meat last weekend!
24 votes -
Burger robot startup opens first restaurant
5 votes -
Hard versus soft shell lobsters
5 votes -
Cutting out meat and dairy is the best way to reduce your environmental impact
22 votes -
My venison tasted like beef
I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter...
I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter friends), and the times I've made it before, it's gone into chili. So, I bought a pound of stew meat, a half pint of Cinnamon Cap Chestnut mushrooms, and some produce to finish out a stew. I braised it all up last night in some beef broth and red wine. That may have been a mistake, as the venison basically came out tasting like stew beef. Process went a little like this:
- chop up the venison into bite-sized chunks
- brown the venison in a bit of butter
- add more butter and some flour to make roux
- add a splash of red wine and about a carton of beef broth
- add mushrooms, potatoes, garlic
- realize I'm out of onions, so add onion powder
- reduce until gravy-like
All in all, it was tasty (the mushrooms were great!), but the venison was basically very tender, $9 / lb stew beef. Did I treat it wrong by using beef broth, or is that just the way it tastes?
6 votes