'Ariel'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
But when I take a bite the "mmmmm" is quickly squelched by "gee, this is dead."
Chicken does this to me. I will be eating chicken and then come to a piece of skin or gristle and my stomach will turn queasy and yell
This is why they only serve dead chickens at KFC. Sporking a live chicken is a not a pretty sight.
This is why they only serve dead chickens at KFC. Sporking a live chicken is a not a pretty sight.
And now I'm envisioning that scene from Major League where they bring Pedro a bucket of KFC for his sacrifice.
Most of the time, if given a choice, I will cook with fake ground beef instead of real. The fake stuff doesn't have those nasty unchewable bits.
I use ground turkey. I add it to Rice-a-Roni or macaroni and cheese. Sometimes spaghetti.
I just wish fake meat didn't cost more than real meat. Shouldn't stuff made from soybeans be cheaper than stuff made from cows?
The fake stuff doesn't have those nasty unchewable bits.
Ew. What real stuff were you using?
Shouldn't stuff made from soybeans be cheaper than stuff made from cows?
I blame the Military/Industrial/Tofu Complex.
Aims, you won't be the taller of the two of you for much longer the way that kid is sprouting.
What real stuff were you using?
I've found that even the primo ground beef has some, I dunno, is it bone? cartilage? Those little white bits. yick.
Heh, I just looked down at my menu planning notes for the week and I see chicken, turkey, more chicken, pot roast and corned beef. I used to cook vegetarian more often than not but I haven't cooked in a while and I guess I'm craving my favorite meat entrees.
I am OK with meat that doesn't try to make you forget you're eating meat. Probably the thing I get annoyed with most is boneless skinless chicken breast. It doesn't taste like anything and is usually overcooked.
I like the fat and the marrow and the skin and all that stuff.
I am actually trying to get a few steps closer to my meat- get to know the pigs, lambs, turkeys, and chickens at the farm we buy meat from. I also enjoy the fish that we get in almost its completely natural form, heads and fins and eyeballs and all (it is gutted though).