Made a liar out of me...
:Unlurking:
Most of you old hats have heard me mention the types of meat I can handle, vs. not tolerate well. At 4+ years out, it generally holds, but last night I was made to be a liar.
In general, I do fine with processed meat, dark poultry, and the more expensive (and more tender) cuts of beef, pork, etc. I don't handle white poultry, cheap cut, or wild game very well; I'll end up talking to Ralph on the big white phone. It's a function of stringiness.
Last night, however, at the fire department monthly dinner, venison was the main course. I rolled my eyes because I knew It'd be coming up soon, but I ate it anyway. They did it in small pieces, grilled it, then let it simmer in some kind of sauce/gravy. It was stringy of course, but I managed, and IT STAYED DOWN. As a bonus, that was also the least gamey tasting deer I've ever had. I doubt if I could have told you which was which on taste alone if it was next to premium aged beef.
A PSA: if you have trouble with white poultry, but love the taste of white meat, then brine your turkey for Thursday. Brining will add water back in to the meat, and it's enough to go from blowing chow to getting full.
:re-lurks:
Most of you old hats have heard me mention the types of meat I can handle, vs. not tolerate well. At 4+ years out, it generally holds, but last night I was made to be a liar.
In general, I do fine with processed meat, dark poultry, and the more expensive (and more tender) cuts of beef, pork, etc. I don't handle white poultry, cheap cut, or wild game very well; I'll end up talking to Ralph on the big white phone. It's a function of stringiness.
Last night, however, at the fire department monthly dinner, venison was the main course. I rolled my eyes because I knew It'd be coming up soon, but I ate it anyway. They did it in small pieces, grilled it, then let it simmer in some kind of sauce/gravy. It was stringy of course, but I managed, and IT STAYED DOWN. As a bonus, that was also the least gamey tasting deer I've ever had. I doubt if I could have told you which was which on taste alone if it was next to premium aged beef.
A PSA: if you have trouble with white poultry, but love the taste of white meat, then brine your turkey for Thursday. Brining will add water back in to the meat, and it's enough to go from blowing chow to getting full.
:re-lurks:
My wife was suggesting brining the turkey. I told her that it wasn't needed. Now I have to go back and tell her I was wrong...
Max wt. 500+ WLS workshop 4/6/09 440 Surgery 9/21/09 324 9/21/10 218
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