Recipes, home grown goodness, BBQing and food stuff
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@snowy said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
The eggs make it. And some peas
Peas are always my side dish.
It is one of the great comfort foods. Creamy fishy deliciousness
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Simmering away on the stove right now:
Chicken Basquaise - Bruno Albouze recipes
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Moral Costs Of Chicken Vs. Beef
Also: does offsetting still work if you skip the step where you pay the offsets?
I've previously argued that meat-eaters concerned about animal welfare should try to eat beef, not chicken. The logic goes: the average cow is very big and makes 405,000 calories of beef. The average chicken is very small and makes 3000 calories of chicken. If you eat the US average of 250,000 calories of meat per year, you can either eat 0.5 cows, or 80 chickens. If each animal raised for meat experiences some suffering, eating chicken exposes 160x more animals to that suffering than eating beef.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Moral Costs Of Chicken Vs. Beef
Also: does offsetting still work if you skip the step where you pay the offsets?
I've previously argued that meat-eaters concerned about animal welfare should try to eat beef, not chicken. The logic goes: the average cow is very big and makes 405,000 calories of beef. The average chicken is very small and makes 3000 calories of chicken. If you eat the US average of 250,000 calories of meat per year, you can either eat 0.5 cows, or 80 chickens. If each animal raised for meat experiences some suffering, eating chicken exposes 160x more animals to that suffering than eating beef.
BBQ Whale anyone?
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@tim said in Recipes, home grown goodness, BBQing and food stuff:
Moral Costs Of Chicken Vs. Beef
Also: does offsetting still work if you skip the step where you pay the offsets?
I've previously argued that meat-eaters concerned about animal welfare should try to eat beef, not chicken. The logic goes: the average cow is very big and makes 405,000 calories of beef. The average chicken is very small and makes 3000 calories of chicken. If you eat the US average of 250,000 calories of meat per year, you can either eat 0.5 cows, or 80 chickens. If each animal raised for meat experiences some suffering, eating chicken exposes 160x more animals to that suffering than eating beef.
BBQ Whale anyone?
god help me I've always wanted to try whale
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@mariner4life go on be honest. I'm sure you've chowed down on at least a couple.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life go on be honest. I'm sure you've chowed down on at least a couple.
fucking LOL!!
i have. but this is not that thread.
Also we just got banned from playing in the next test.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life go on be honest. I'm sure you've chowed down on at least a couple.
Forgivable as long as it isn't South African and thinks it's funny.
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Queen's Bday long weekend here in most States.
New favourite cut of meat, I've had it before but I have to say, I nailed this reverse sear.
Cape Grim rump cap/picanha. Dry brined for about 8 hours, on the Webber Q at 220-240F for about 1.75 hours. Took it off the the indirect set up when it hit an internal temp of 120 F. Got the Q up to 400 C and then seared the shit out of it.
Wife did an awesome 3 cheese potato bake and a good Barossa shiraz, heaven!
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@roninwc said in Recipes, home grown goodness, BBQing and food stuff:
Queen's Bday long weekend here in most States.
New favourite cut of meat, I've had it before but I have to say, I nailed this reverse sear.
Cape Grim rump cap/picanha. Dry brined for about 8 hours, on the Webber Q at 220-240F for about 1.75 hours. Took it off the the indirect set up when it hit an internal temp of 120 F. Got the Q up to 400 C and then seared the shit out of it.
Wife did an awesome 3 cheese potato bake and a good Barossa shiraz, heaven!
Nigh on my perfect meal there. Superb.
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Cooked Chef John's quick "Tuscan" fish stew tonight. Used NZ "monkfish" (different species, better known as Stargazer), no prawns, added white wine and chopped thyme, used chicken stock, dry oregano instead of fresh, and more parsley instead of basil, tinned cherry tomatoes instead of fresh. Turned out really well.
Next time will have to go to Auckland Fish Market and get some deveined Australian prawn cutlets.
Tuscan Fish Stew – Just Like I Barely Remember Having in Italy
I spent a few days in Florence about 30 years ago, and while I don’t remember much, I do recall a few things that surprised me, with this ...
