A Quote by John Torode
Under-mature beef with no fat through the meat will be a dry and tasteless disappointment and you will get little yield from it.
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In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
If you are weak, dependent upon others, inclined to allow yourself to be dominated by opinion, to take root wherever you see a little soil, make for yourself a shield that will resist everything, for if you yield to your weaker nature you will not grow, you will dry up like a dead plant, and you will bear neither fruit nor flowers.
Wherever there is any element of pride or of conceit, Jesus cannot expound a thing. He will take us through the disappointment of a wounded pride of intellect, through disappointment of heart. He will reveal inordinate affections-thin gs over which we never thought He would have to get us alone.
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.
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.
If parents are aiming at choosing children who will be good athletes, or great musicians, or who will get into Ivy League schools, or who will be tall enough to make the basketball team, then there is a danger that the life of the child will bear the burden of that expectation; and the risk of disappointment and the cost of disappointment will be even higher than they are now, and even now they can be considerable.
Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.
I think that by the middle of this century people will still be eating meat (though less), and their meat will mostly be produced in factories through synthetic processes, cell cultures, and so on.
The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.
Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.
Unless there is one master gene for yield, which I'm guessing there is not, engineering for yield will be very complex. It may happen eventually, but through the coming decades, we must assume that gene engineering will not be the answer to the world's food problems.
I would honestly say the biggest thing for cold weather is a good face moisturizer with SPF. Winters are harsh, wind chill's real, and, a lot of the time, it's a really dry climate, and so your lips will crack, your face will start to get dry, your nose will peel; it's easy to get sunburnt, windburnt.
God, do I hate my little fat tits. You ever pinch your little meat tits and wish you were dead? You ever just stand naked in the mirror. "You little fat-titted mediocre failure!" You ever do that for 3 hours on New Year's Eve.
And the will therein lieth, which dieth not. Who knoweth the mysteries of the will, with its vigor? For God is but a great will pervading all things by nature of its intentness, Man doth not yield himself to the angels, nor unto death utterly, save only through the weakness of his feeble will.
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.
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