Entries tagged with 'meat'
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[Photograph: Not Martha] A layer of crispified cheese makes a delicious topping that also looks like the skin of a diseased, dismembered hand—perfect for Halloween. In her quest to make a meat hand, Not Martha tried two versions of a hand-shaped meatloaf before discovering the most gruesome of them all, featuring a top layer of browned cheese, onion fingernails, and an onion wrist bone. [via Metafilter] Related How to Make Ghostly Eggs Photo of the Day: Meat Head Photo of the Day: Ginger Skeleton Cookies...
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[Flickr: emergencyfan2000] For some Halloween inspiration, here's a meat-covered skull made by emergencyfan2000. Get a cheap skull, slather on some cream cheese, apply a layer of thinly sliced, flesh-colored meats, shove some olives into the eye sockets, and you've got a creepy centerpiece for your Halloween party....
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If you ever eat sausage, bacon, or other meat products in Fiji, there's a chance that people in white butcher coats danced with it first. This commercial, which has been making the rounds lately, is full of people who look so darn giddy swaying back and forth with pigs' heads, mixing vats of pink meat paste, and forming sausage tubes. It's a snappy beat, but will probably inspire you to avoid eating meat for a bit. The video, after the jump....
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"As long as you stay on this side of the sweet-savory line, the meat and chocolate trend is a great one." Chocolate-covered bacon from Roni-Sue's. [Photographs: Robyn Lee] Chocolate and meat may have started with the Aztecs (in their thick, chocolate-tinged mole sauce) but the food marriage has been spreading to the artisanal candy aisle and non-Mexican restaurants like Blue Hill in New York. At first I was very wary of this combination but knew I'd have to give in—if for no other reason than to say I’d at least tried it. My first foray into chocolaty meat, probably like many others, was the Vosges bacon chocolate bar. I picked it up about a year ago and my impression was...
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[Image: Good.is] Good magazine's latest Transparency features this infographic illustrating the meat consumption of the highest and lowest meat-consuming countries in the world. Denmark is number one with 321.7 pounds per capita per year, and Bhutan is the lowest at 6.6 pounds. Related Caffeine and Calories Chart Behold the Bacon Pig...
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Duck parts. [Photograph: Chichi Wang] According to chef and food activist Dan Barber, we don't know a lot of things. We don't know where our meat comes from, we don't know what the animal we're eating ate, and we sure don't know how to get behind the stove and take control of what we put in our mouths. In this article in The Nation, Barber writes about the "protein paradox," or the huge waste of edible animal parts such as liver, kidney, and tripe. Barber really wants us to like, or learn to like, organ meat—the bits and bobs typically saved for hot dogs, sausage links, and yes, dog food. He hopes that people will eat meat modestly, and...
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The Best in the West: Nugget Rib Cook-off in Sparks, Nevada, spans over six days, but I only had one. So I came up with a strategy: seek out the best ribs of the 24 pitmasters based on the pros' recommendations, and eat no more than two from each team. Lots of saucy, fall-off-the-bone tastiness ensued.
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I have discovered the perfect “something new” to grill this Labor Day. Last weekend I was at a wedding in Potosi, Missouri. The groom’s family raises shrimp in Nicaragua, and Maggie is the descendant of Midwestern cattle ranchers, who grew up on a farm full of buffalo. The groom’s father raised a glass at the rehearsal dinner to the well-matched pair, dubbing them “Surf and Turf.” And that’s exactly what we ate. Nicaraguan shrimp, and Maggie’s Missouri buffalo....
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If a cow and a pig had rap names, they'd obviously be Moo and Oink. They'd freestyle about chitlins, nuggets, baybeh baybeh baybeh spare ribs, and cube steak, and encourage audience participation, naturally. "Gimme a wave if you like catfish! Jump up if it's your favorite dish! Tommy likes ribs and chicken wingsssss. If you like them too lemme hear you scream!" Moo & Oink is an actual Chicago-based grocery chain and meat wholesaler with these two lovable mascots. (Pay special attention at about 0:20 when it gets all technofied. Turn it up!) The video, after the jump....
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Bison meat is lower in fat and cholesterol than beef, plus it tastes "more intense and not at all gamey," said chef John Ash in this Seattle Times piece on bison's comeback. Last year, Americans bought double the amount of bison meat they bought five years ago. For more information on eating this shaggy brown animal, visit bisoncentral.com. [via Girlhacker]...
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