Recipes, home grown goodness, BBQing and food stuff
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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 ...
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Rubbed on mixture of salt, onion grains, fennel seeds and chilly flakes and left for 40 minutes.
After photo not that great, but sweet and succulent, nonetheless!
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Carrying on from the beer thread the cider I mentioned reminded me of one of the first dishes I created for our restaurant.
Boned and stuffed chicken leg in a cider and tarragon sauce ( this is early 90s so give me a little latitude. The flavours still work).
A bit fiddly but run a knife right along the underside of a chicken leg (thigh and drum skin on) and remove the bones.
Stuff with seasoned and caramelised diced apple. Preferably a tart variety and tie with string.
Pan fry on a low/medium heat to render and crisp the skin by which time it should be almost cooked through then pour some cider over and set aside with a lid on for 5 minutes once it comes to the boil.
Remove chicken and rest. Then crank up cider with some chopped fresh tarragon (French tarragon only) and whisk in some cold diced butter to make an emulsion.
Sauce over chook and away you go.
Buttery mash of some sort goes well.
