A Quote by Caris LeVert
I gave up red meat and pork - I love burgers and steaks so it's been tough.
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It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb.
A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.
I'm a pescatarian, so I don't eat red meat or pork. So my dinners usually consist of seafood in some way. And maybe cookies after!
When I decided to become vegetarian, I had to learn how to 'recook,' if you will. For example, I used to put red wine in a big pot with the meat that I'd cooked in fat, and it was, of course, delicious. When I gave up meat, I wondered what I would make. That turned out to be vegetables, really organic and fresh.
On the road, I eat hamburgers every day. The team tries to get me to eat differently, but no. Burgers, burgers, burgers. I like burgers. McDonald's burgers. Wendy's burgers. Burger King burgers. There's this one place in Canada - I even look at the schedule to find out when we play there - best burger I've ever tasted. Real soft and sweet. I ate twelve of them in one night.
"Yeah, well, if you eat red meat, it stays in your colon for fifteen years!" Good! I paid for it; I want it in my ass, okay? I want them to find a meat sweater from my esophagus to my asshole when they open me up in the end! "This guy's covered in meat! He's Meat-Man! He's Meat-Tracheotomy-Man!"
I love to smoke. I love to eat red meat. I'll only eat red meat that comes from cows who smoke, ok!? Special cows they grow in Virginia with voice boxes in their necks. "Moo"
The thing that you're faulted on today is not that you are too tough, or not that you aren't careful. It's that you might have been too soft. People want that red meat now because you have to keep up with the mood and the mood today is harsh. It really is.
Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
Don't say you're going to stop eating red meat when you like red meat.
I believe in red meat. I often said: red meat and gin.
All red meat contains saturated fat. There is no such thing as truly lean meat. Trimming away the edge ring of fat around a steak really does not lower the fat content significantly. People who have red meat (trimmed or untrimmed) as a regular feature of their diets suffer in far greater numbers from heart attacks and strokes.
There are certain things that I do - I don't eat chicken or pork. I stay away from red meat a lot; I eat fish most of the time. I think it makes me feel cleaner, not just body wise. I feel good.
Every now and again I just really have to have that steak or lamb chop. But yeah, B.C. - before cancer - I would eat red meat probably three or four times a week, easily. I am convinced that the amount of red meat I contributed to it.
There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.
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