Refrigerating meat — pork, chicken
4 months ago
last modified: 4 months ago
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Beef, Pork or Lamb meat? Think again!
Comments (11)Nope, not worrying either. Anything in excess is bad for us and we've learned to eat huge portions. Remember a serving is 3 ounces and who the heck eats a big juicy 3 ounce steak? Even the people doing the study says the increased risk is "minimal". The increased risk for heart disease is why I started raising grass fed beef, it's nearly as lean as venison and extremely low in saturated fat. My home grown eggs have less saturated fat and more of the Omega 3s that are found in salmon. As rachelellen pointed out, what are the other risk factors. My father, the beef farmer died at 76 after years of heart problems. He ate beef every day of his life, at least once a day. He also ate potatoes probably twice a day, often fried in bacon grease. Bread was always always white and invariably spread very generously with butter. He smoked 2 packs a day until he was in his 40s and spent at least 40 years of his life drinking hard on weekends. He was overweight, got very little exercise and developed diabetes. He ate pancakes every day, I swear, for the last two years of his life and always wanted dessert in spite of the diabetes. He loved white pasta and ate inordinate amounts of cheese. So, did he die at a relatively young age? Yes. Did he eat beef nearly every day? Oh yeah. Did the beef kill him. Um.....I doubt it. I'm also remembering that several years ago, when I was diagnosed with "familial hyperlipidemia" (that's really high cholesterol, LOL) I was told to avoid shrimp because of the cholesterol level. Now I'm told it's healthy, it's low fat, eat a bunch. Moderation in everything, I think, is the key. Eat beef or pork a couple of times a week, add fish, chicken, seafood. Remember beans, lentils, eggs, peanut butter, all non-meat options. Meat should be 1/4 of your plate, at the most, the rest healthy vegetables. And even if you're eating lean grass fed beef, when you grill a well-marbled 8 ounce rib eye, top it with a blue cheese sauce, add a salad loaded with croutons, bacon bits, hard boiled egg, cheese and a full fat dressing, have butter and sour cream on your baked potato and then ask what's for dessert, well, all bets are off. Annie...See MorePut your thinking caps on! Whole chicken and pork tenderloin ...
Comments (9)I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too. Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup. The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven! Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda: Caramelized Pork Slices 1 pound pork tenderloin (we usually use pork chops) 2 cloves garlic, finely chopped 2 Tbsp packed brown sugar 1 Tbsp orange juice 1 Tbsp molasses or maple-flavored syrup 1/2 tsp. salt 1/4 tsp. pepper Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork. (Amanda Maedgen) Annie...See MoreRECIPE: creamy chicken/pork chops
Comments (3)this sounds good mountain lady, I think I'll try it w/chicken thighs tomorrow. I don't enjoy pork anymore due to a strong sensitivity to pork taint flavor, but for those who do like pork chops, I bet this would make tender smothered style chops. Question on the recipe-I assume you're doing the usual egg then flour dip then brown well? Its a little unclear on that step....See MoreCuban Mojo Pork (or Chicken)
Comments (5)Thank you Funky. I’m going to have DH try this on his BGE once the weather cools down. Sounds yummy....See More- 4 months ago
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