The more meat thread | GTAMotorcycle.com

The more meat thread

Mad Mike

Mad Mike

Well-known member
Lots of talk recently about vegan, vegetarian, and alt-meat diets. All this meatlessness, how about some thoughts from carnivores?

Favorite meat? Meats you've tried? Meat bucket list? Favorite recipe or preparation? What's on the table tonight? Meet beefs?

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TK4 said:
"If God did not intend for us to eat animals, then why did he make them out of meat?" (John Cleese)
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My favorite meat is lamb. I'm really into game meats too, elk is a nice treat where we live. Tried bear meat as well.

There's a restaurant in Banff called The Grizzly House and they have this dish there that serves shark, rattlesnake, alligator, frog legs, venison and buffalo on a hot rock. One of my favorite dishes.

In Africa, we've had oryx, springbok, kudu.

In Iceland, we tried horse and puffin.

Ecuador, we had guinea pigs (cuy).

I could never ever be a vegetarian.
 
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It's too bad Adamson went over the edge, they made a good brisket.
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I am always up for a good T-bone, you get 2 cuts of meat in one. (y)
 
Hmm, meats I've had:

The big 3 (beef/veal, pork, chicken), duck, goose, turkey, Cornish hen, quail, squab, ostrich, seagull (don't ask), rabbit, lamb/sheep, mutton/goat, bison, venison, elk, moose, horse, black bear, alligator, snake (don't recall what kind), frog.

...I've left out the fish, crustaceans, and shellfish since I don't think MM was referring to those.
 
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I don't have a favorite meat. My tastebuds have a preference for farm raised standards - beef, pork, chicken, turkey and bacon.

Other meats I can remember - alligator, boar, caribou, reindeer, bear, squirrel (accident!), rabbit, turkey, grouse, crane, duck, seal, goat, mutton, ox. Too many from the sea to list.

One of my kids shops in the wild, so we always have Ontario game and fish on hand. I don't mind game meats, I find a lot of variation in palatability based on the butchering, recipe and cook.

Alice Springs chicken for me tonight.
 
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I was wondering what type of thread i was walking into.

I love grilling and smoking meats... just adds a completely different dimension to meats.

The newfie inlaws get us some moose, but depending on what region it's from it'll taste different (the animal's diet changes the taste). We also get some squid for some squid rings..hmm hmm hm. And i'm don't call myself a sea food/fish guy. But when it's super fresh, it's freaking good
 
LePhillou said:
I was wondering what type of thread i was walking into.

I love grilling and smoking meats... just adds a completely different dimension to meats.

The newfie inlaws get us some moose, but depending on what region it's from it'll taste different (the animal's diet changes the taste). We also get some squid for some squid rings..hmm hmm hm. And i'm don't call myself a sea food/fish guy. But when it's super fresh, it's freaking good
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My brother used to hunt occasionally and commented that a deer that fed in a corn field didn't have the gamey taste of a twig muncher. He also commented that if you were good shot and the deer dropped like a rock the taste was more palatable than a wounded one that had to be tracked a half mile and put down.

Thoughts.
 
nobbie48 said:
My brother used to hunt occasionally and commented that a deer that fed in a corn field didn't have the gamey taste of a twig muncher. He also commented that if you were good shot and the deer dropped like a rock the taste was more palatable than a wounded one that had to be tracked a half mile and put down.

Thoughts.
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There are a lot of things hunters believe, some true some just hunting lore.

It is true that meat from a clean kill will taste better than a wounded and tracked kill. A wounded animal releases adrenaline which messes with the ph in the meat, it should taste the same but will be chewie (tougher).

Probably the biggest spoiler is time. Game should be cleaned, skinned, quartered, and cooled as quickly as possible -- for bear and deer that's within an hour of the kill, if it's really cold out you have longer. Game that is iced for a couple of days after quartering will not develop as much 'gamey' taste.

Today's menu: Wife did up some bear sausages for breakfast this morning, nice change.
 
Mad Mike said:
It is true that meat from a clean kill will taste better than a wounded and tracked kill. A wounded animal releases adrenaline which messes with the ph in the meat, it should taste the same but will be chewie (tougher).
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Any CSI types on the site?

I have posed the question to two different forensics students but they never got back to me.

Scenario: Spouse calls 911 their SO has committed suicide with a gunshot to the head.

If it was murder while the SO was sleeping the ph should be normal. If it is messed up it could be a legit suicide.

Common knowledge with CSI types or a new angle?

Sorry for the hard right turn. Back to the oil threads.
 
nobbie48 said:
Any CSI types on the site?

I have posed the question to two different forensics students but they never got back to me.

Scenario: Spouse calls 911 their SO has committed suicide with a gunshot to the head.

If it was murder while the SO was sleeping the ph should be normal. If it is messed up it could be a legit suicide.

Common knowledge with CSI types or a new angle?

Sorry for the hard right turn. Back to the oil threads.
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Have you seen how calm some people are once they have made a decision? I doubt chemistry would be able to definitively differentiate those two scenarios.
 
By spring in a tough winter the deer that have been feeding on spruce buds and cedars are pretty gamey. Corn fed deer are always better, but thats why we have such a deer problem in Ontario, lots of corn , lack of fences .
Any animal that is dropped and cleaned and butchered quickly is going to be better. Tracking a deer 2kms will always yield meat thats harder to palate
 
First deer I shot was in Alberta. It had been feeding on the grain fields above the river valley all fall. Best venison I have had to date. You could cut it with a fork.

There's a polish restaurant in Montreal that served wild boar. That's super tasty as well. I was hoping some of those from the oterh thread might find their way down here while I was on stand.
 
I ate wild boar sauce three or four days last trip to Italy. It’s quite different from Quebec wild pig and totally different from Texas pig . Different food sources .


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GreyGhost said:
Have you seen how calm some people are once they have made a decision? I doubt chemistry would be able to definitively differentiate those two scenarios.
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Good point actually. The subject came up in a discussion with a psychiatrist friend. I heard that someone I had worked with not all that long ago had offed himself and it threw me as he was so easy going and relaxed.

Apparently once someone makes up their mind to do it they become very relaxed. I guess they see their problems as being over. However a huge percent of those that try but don't succeed say they immediately regretted the decision.
 
nobbie48 said:
Good point actually. The subject came up in a discussion with a psychiatrist friend. I heard that someone I had worked with not all that long ago had offed himself and it threw me as he was so easy going and relaxed.

Apparently once someone makes up their mind to do it they become very relaxed. I guess they see their problems as being over. However a huge percent of those that try but don't succeed say they immediately regretted the decision.
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I know of someone who tried and failed. And then he just kinda stopped living (stopped going to work, paying bills, etc) he tried again and succeeded 3 months later :(
 
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