Word: meatings
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Dates: during 2000-2009
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...Grand Prix de la Gastronomie Française and is being published in English in time for the newly dawned Year of the Pig. Part cookbook, part personal narrative, it reflects the allegiances of its author, Stéphane Reynaud, a self-taught chef who was born into the meat business. "I love the pig and like the pork," he writes. While his musings about pigs are affectionate, Reynaud, 40, avoids sentimentality by refusing to gloss over the animal's journey from pen to plate. Instead he makes a feature of it, opening the book with a chapter titled...
...squeamish. For example, a hearty stew introduced early in the book lists pig's liver, pig's kidneys and pig's heart among its ingredients, while an entrée named "Pig's Head and Parsley Pâté" was conceived to use up the meat leftover from a slaughter...
...wouldn't they be? From the age of three weeks they are pampered with a banquet of whey, potatoes and cabbage; their lifestyle is "No stress, plenty of space and lots and lots to eat." The emphasis in Reynaud's world is on quality, both of life and of meat. He cannot help but lament the methods employed by modern livestock operations and their bland product, and worry about the preservation of traditional ways of farming and living. Nonetheless, he remains optimistic. Tradition "mount[s] a good defense against the standardization of flavor in today's food industry," he says...
This year usda-inspected slaughterhouses will kill approximately 50,000 bison for human consumption. In 2000 the figure was just 17,674. Although bison consumption remains minuscule compared to beef eating--Americans ingest the meat of 90,000 cattle every day--bison is by far the fastest-growing sector of the meat business. We like bison because it's much leaner than beef but still satisfies that voluptuary jones for red meat. (Market research shows that men in particular enjoy bison, which Americans have long called buffalo even though the species known zoologically as Bison bison is not a true...
Something you’ve always wanted to tell someone: Call me what you will, but I shower on a regular basis, eat meat, and don’t smoke pot. ...Actually, come to think of it, I tell people that all the time...