Greetings Carnivores, The other day I was reading another bloggers post on sausage making, and I was whisked back a number of years (30ish) to a magical time in my life when I was […]
Carnivore Confidential
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers.
Why is my Ground Beef a different colour on the inside ???
Greetings Carnivores, A few quick words today to re-hash an issue I hear about ALL the time. Some of the questions I am MOST frequently asked are: Why is the inside of a package of […]
Charcuterie and the Law of the 41st Pig
Greetings Carnivores, Today, I have a special treat for you. A guest post by a very enthusiastic, passionate, young man named Nicholas Beaulieu. My wife and I were enjoying a frosty beverage on the patio […]
Knife sharpening 101 … revisited
Greetings Carnivores … A fellow blogger asked me about Knife sharpening and, I referred her to a post I wrote a while ago. If you’re interested, you can find it in my archives or, follow […]
Carryover cooking
Greetings Carnivores, An old friend asked a good question the other day and it’s worthy of a few words of clarification. It went something like this: “What are your recommendations as to timing for various meats, […]
Forget the CHILL before you GRILL
Greetings Carnivores, Wow … where has the summer gone? Most of the month of June and the better part of July were sort of non-summerish for this part of the country. Quite cool actually but, […]
Paying it forward …
Greetings Carnivores, I was honoured last week by another Blogger for a recognition award called the Versatile Blogger and I’m very flattered. It’s a “pay-it-forward” kind of deal and as a nominee, I have a […]
Grain … the big mystery solved (I hope)
Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it? Well, … I guess a good place to start today, would […]
The Mock Tender … MOCK being the operative word
Greetings Carnivores, I get asked questions all the time about certain cuts. Where do they come from? How do I cook this? Can I substitute something else for this cut or that cut? One particular […]
“Cool” … Country of Origin Labeling Law
Greetings Carnivores, Controversy. It makes headlines and sells newspapers, it’s the lead story on the radio, the internet … controversy seems to be everywhere we turn. I got a question the other day from one of my […]
