Preface to this blog. I have bought this type of pre-packaged hamburger that you buy blindly because you can't see the product inside and it's been fine. However, this time I was surprised to see what can only be described as a large amount of coagulated fat. Last time I buy what I can't see.
First off, I am NOT a fan. Never have been, but my mom felt she needed to serve liver and would try to make it different ways to make it taste better. Maybe it was the consistency of the meat, I don’t know. I remember being at Old Country Buffet years ago and piling on a huge spoonful of stuffing on my plate. I love stuffing, but this had a “just not right” taste to it. When I asked, I found out i
I have several friends that are either Vegan or Vegetarian. Yes, there's a difference. My friend that is a vegetarian will still eat some fish and shrimp and I always know I can toss a salad her way and she'll be good. However, when I cook for my friends who are Vegan, it is a bit more difficult. But, why in the world would either of them want to eat a non-meat burger just because it actually
My husband and I don't usually celebrate Valentine's Day, but after running some errands we found ourselves with the throngs of Northland lovebirds dining together at a restaurant. When I saw their Valentine message it made me giggle. Kudos to Texas Roadhouse for their meaty message.
It's not what you think. It's neither human or tiger flesh that makes up these sandwiches, it's raw hamburger or horse meat. Yes, horse meat and apparently is popular in the state of Wisconsin. I've never seen it on a menu, but I have heard of steak tartare. Wisconsin's Health Agency brought this to our attention with a warning against eating raw or under cooked meats.
I'm skeptical. I'm the kinda girl that has a three day limit on leftovers. I ran out of salami and hummus, my two staple lunches so I dug around in the freezer and found a package of fully cooked brats. While I was putting that and a tortilla (that's what I was going to use instead of a bun) I noticed the expiration date and wondered if I should just go hungry.
Let's face it - groceries have never been cheap. And prices have hardly (if ever) gone backwards. But, forecasters are predicting that the summer of 2014 will probably bring all-time high record prices in the meat department of your grocery store.
Think you know your Ribeye Steak from a New York? Or a Pork Butt from a roast? Think again! In an effort to make meat choices more clear, the USDA is renaming more than 350 cuts of meat - just in time for the summer grilling season.
On Friday the Federal Government warned of a two week shut down of the meat industry. Spending cuts as part of the fiscal cliff agreement will not allocate money for meat inspectors on March 1, which could collapse the meat (includting pork and poultry) producers.