Is fish considered meat??

Greetings Carnivores,

Here’s an interesting question I have come across MANY times:

Is fish “meat”?

The answer is actually very simple, … or is it?

I was taught many years ago, ALL muscle IS meat. The body is basically broken down into muscle, fat, sinew and bone. Everything that is a muscle (including the Heart) is considered protein, and therefore … meat.

Simple, right?

Well, “if” all muscle is “meat” then, … the flesh of any fish is almost entirely muscle and therefore a protein (considered to be one of the very best sources of protein) and by the simple definition, must be “meat”, right?

Listen, … I’m going to be “Switzerland” on this one from here on out. I don’t want to upset any particular beliefs so, I just present the following for you to decide:

Catholicism considers fish to be in a separate category because they are not warm blooded mammals, do not reside on land, and breathe air and therefore ok to consume during Lent.

Fair enough.

In culinary terms, fish IS considered to be in a separate category so … is it meat??

I’ll leave it up to you to decide.

Don’t fight, lord knows there’s too much of that in the world these days. 🙂 🙂 🙂

That’s it for today Carnivores, thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook
And, follow on Twitter @DougieDee


Sous-vide, Surgery and a bunch of time on my hands … again.

Greetings Carnivores,

I’ve been away from writing for some time now. Call it what you like, “writers block”, “lack of motivation”, “creative void”, “laziness”, I don’t know. but, … here I sit, one week into ANOTHER extensive surgical re-hab and … I’m faced with a WHOLE bunch of time on my hands.

Yep … I somehow managed to almost COMPLETELY tear my left Biceps tendon off the bone at the end of January, believe it or not … lifting a bag of firewood. You can’t make this stuff up.

I finally got to see the wonderful Orthopedic surgery team, headed by Dr. John Haverstock at the brand new Oakville Trafalgar Memorial Hospital, and spent a couple of hours last Thursday morning having them reattach it.

Last week was pretty much a wash, dealing with the obvious pain associated with such a fun procedure. Now, … like I said … here I sit.

Ok so, enough of that … todays topic comes from my dinner inspiration, and my very mostest (I know, … not an English word) favouritest (I know … another one … don’t be a hater) kitchen toy, … (“Drum roll please”) … my Anova Sous-vide immersion cooker.

Oh and, no … I’m not being paid to endorse this product … I’m just giving you an honest product review of mine. There are MANY other brands out there to choose from.

Anova Precision Cooker Flowers

I don’t want to sound like I’m jumping on the bandwagon here because, I’m not. A LOT of folks are just now coming around to how AWESOME this method is but … truth is … till just recently, unless you were a professional chef … the rest of us Minions have been in the dark.

I’ve been playing around, using this technique for the past couple of years … as a matter of fact, I originally tried making my own Sous-vide cooker, first using, an insulated cooler then second, a crock-pot but, in both cases … I couldn’t maintain and hold the critical temperature adjustment needed for success.

Now however, I’m currently the proud owner of my second REAL Sous-vide cooker. Not because there was anything wrong with the first one I bought but, more because I was a cheapo and bought the basic one first, then … realized how awesome it was and, shelled out for the second one: the Bluetooth model.

I’ve been meaning to post about this for quite some time now and, … today is the day.

Like I said earlier, Sous-vide has been around for a very long time and is usually exclusively used by high-end restaurants but, thanks to the surging popularity of this method lately, the price has come down significantly so that now … everyone can afford one.

The term “Sous-vide” refers to “cooking under vacuum” but … that’s only a part of this magic. It’s actually a PRECISE method of cooking in a controlled environment … in this case a water bath, where you dial in your desired “doneness” (temperature) and walk away. Whatever you’re cooking can NEVER (well, … actually NEVER is not the right word here because, overcooking in a Sous Vide bath, results in mushiness). The key point here is … the item IN the bath will NEVER exceed the temperature of the vessel it’s being cooked in. There are TONS of cooking tables and time/temp guidelines on the Web … experiment for yourselves.

Here’s the real deal, AWESOME part about cooking Sous vide:

Imagine your next dinner party … Steaks, veggies, potatoes … EVERYTHING done ahead of serving time … sitting there, blissfully hanging out, waiting for you to plate, while YOU, the host, are enjoying pre-dinner cocktails with your guests!

Unless you’ve catered your party … THAT NEVER HAPPENS!

Think of it this way: let’s say you’re aiming for a nice medium rare beef steak (Rib eye for the sake of argument). The “window” you’re aiming for, for med-rare is (128-131 degrees F. for me) That “window” is extremely  hard to hit with conventional cooking methods because of inconsistencies in the cooking vessel, whether it’s a Grill, Oven or Pan, temperature fluctuations, and (click here)  carry-over cooking.

Carry-over cooking is a thing of the past with Sous-vide because the juices NEVER escaped in the first place so, there’s nothing left to do to this steak except hit it with a BLISTERING HOT, cast iron pan just before serving to give it a sweet “char” on the outside.

You don’t even need a high-end vacuum sealer … all you need are zip-lock bags and use the “air displacement” method.

I’ve already gone past my (self-imposed) post word limit for today so, … I’ll leave you with that morsel to digest.

Please check out Sous-vide cooking, Anova, Joule and Sous-vide Supreme on the net and google Sous-vide.

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook

And, follow on Twitter @DougieDee


Grain … the big mystery solved (I hope)

Greetings Carnivores,


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 be to have a teeny anatomy lesson.

DON’T RUN AWAY OR STOP READING … I promise I won’t bore you to death but … this stuff is VITALLY important to your end game and that is … the enjoyment your steak or roast … whatever’s on your plate really.


ALL muscle is meat and, ALL meat is made up of tiny bundles of muscle fibers.These muscle fibers are held together in sheaths, and every muscle in every piece of meat is designed to expand and contract to facilitate movement and support.

I promised not to bore you so I won’t get into too much more chatter re: the anatomy of a muscle but, you already know (or at least you should) that it’s important to slice ACROSS the grain and the GRAIN, in this and EVERY case, refers to those bundles of muscle fibers.

Ok, … you should also know by now that it’s REALLY important to let your meat “rest” after it’s been cooked right? For those of you who don’t, click here to read a post I wrote a while ago about resting your cooked meat.

Now that your meat has rested, and you’ve given it a chance reabsorb all those wonderfully delicious juices, you’re wondering “which way does the “grain” run?”


Image kindly borrowed from Canadian Living Magazine

As you can clearly see in the image above, the piece on the left has been sliced across the grain, and the one on the right has been sliced with it. Never mind the OBVIOUS “sawing” motion in the example on the left (I HATE “sawing”). With a SHARP KNIFE, … PLUNGE and pull back … PLEASE, for the love of GAWD … STOP SAWING when you carve.

Ok, … pet peeve rant over 🙂

Back to the important stuff …

The one sliced “with” the grain will be tough and chewy because you are chewing long, intact fibers, whereas the one sliced “against” (or across) the grain, the long muscle fibers have been cut into much smaller, more chew-able lengths.

download (2)

Kindly borrowed from Men’s Health Magazine

In the photo above you can clearly see the “grain” and the muscle fibers. (And … no “sawing”) 🙂

Like I said before, it doesn’t matter what kind of protein your dealing with … red meat, pork, lamb, veal, poultry, fish … EVERYTHING has muscle fibers and these muscle fibers are represented as “GRAIN”.

You know how cooked fish “flakes” apart? It flakes “with” the grain. You know how cooked chicken breasts “pull” apart in long stringy pieces? You’re pulling the muscles apart “with” the grain.

Get it now?

I hope this little diatribe has helped you to understand the importance of slicing across the grain … if not, I’d be happy to continue this discussion ’til we get it right. 🙂

I LOVE getting comments and questions so, keep ‘em coming.  🙂

Stay tuned and … please click “follow” at the top of the page (CarnivoreConfidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook

Huerta Los Tamarindos … what a GREAT experience!!

Greetings Carnivores,

As you know by now, I was basking in the warm sunshine of Los Cabos Mexico last week, courtesy of my Spousal equivalent’s hard work. She and her team at GFS, out hustled everyone else in her region and won a sales competition. The reward for winning? An all expense paid trip for her team and their spouses to Los Cabos Mexico, where we joined winning team members from all the other regions across the country. I think there were 44 of us in all.

One of the MANY activities we were involved with, was a trip to visit an Organic Farm/Cooking School/ Restaurant called Huerta Los Tamarindos.

Photo 16-11-13 15 40 59

The view from the terrace looking out over the farm

It’s rather difficult to put into words just how impressive this place was and sadly, some of my photos aren’t of very good quality (hand held smart phone … my bad) so please forgive me but, I hope you get a ‘feel’ for it.

We were picked up by mini bus for a short ride out into the Mexican countryside. Turning off the highway onto a nondescript dirt road, we travelled on what looked like a dry riverbed for a few minutes.


Our host Enrique Silva

After a short bumpy ride we arrived at Los Tamarindos, where we  were greeted graciously by the owner Enrique Silva and offered a cold glass of (non-alcoholic) Lemongrass Iced Tea … oh my, DELICIOUS!!

This outdoor setting was reminiscent of a village scene in Tuscany, complete with prep-stations all around a couple of big BBQ’s.

Photo 16-11-13 15 43 33

Prep stations ready for volunteers

After an overview of the Certified Organic farm by Enrique, we were split up into groups for various tasks. My group went for a short walk into the fields to harvest wonderful fresh Tomatoes, Onions, Beets and Herbs, then off to our prep-stations to chop and dice. Next, we were moved to another station to learn how to make the perfect Margarita using the freshest ingredients … to say I could have stayed at THIS station all evening is a understatement :). 


The Carnivore with Enrique Silva

When Enrique asked for a volunteer to man the grill, I happily stepped up.

Photo 16-11-13 15 40 29

Wonderful family-style seating for a FANTASTIC meal … prepared and enjoyed by all of us.

Wine tasting/pairing was followed by dinner, served family style and consisted of baked eggplant rolls with tomato basil sauce, Los Tamarindos salad, grilled local fish, chicken and pork, grilled vegetables, house herbed flat bread and fresh pico de gallo, finished off with heirloom plantain drizzled with Oaxacan chocolate and mango jelly with cheese.

Ya … I know … you’re drooling right??

Our perfect meal was framed against the backdrop of another warm Mexican sunset, just as a full moon rose over the landscape … does it really get any better?

Click here for a link to Huerta Los Tamarindos in San Jose del Cabo. And when planning your next visit to Mexico, include a visit to this wonderful spot … you WON’T be disappointed !!

What a great experience for a crazy foodie!!

Until next time, thanks for reading and following. Please come back and comment, ‘like’ and ‘follow’ my posts through WordPress, Facebook ( and Twitter (@DougieDee).  I will do my very best to continue to bring you informative, educational and hopefully well written, witty dialogue.

I REALLY appreciate your support.

Stay hungry Carnivores 🙂 🙂

Marinating for tenderness and flavour ? The Sky’s the limit !!

Greetings Carnivores,

Anything can benefit from a marinade whether it’s Fish, Poultry, Beef, Chicken, Wild game, you name it. The reasons for marinating are many though. Marination will build in layers of flavour, add moisture and for tougher cuts, aid in the process of tenderizing. You must keep in mind the ‘Cut’ your using to determine how far you want to go with the process. Let me explain: some marinades have natural tenderizing enzymes like Pineapple and Papaya, others have acids like vinegar and citrus. In addition, an oil (your choice) and a selection of fresh herbs and spices will add to flavour building. There are TONS of recipes out there but, as long as you have the two basics: acid (or enzyme)  and an oil, you can pretty much add ANYTHING else you want to your marinade. Experiment, take notes and have fun with it!!

Remember, the thickness of the cut to be marinated determines how long it should be left in the liquid. For example: over marinating a delicate piece of fish will result in ‘cooking’ it.

Safety is a concern also: always marinate in the fridge so that any nasty bacteria has less than a fighting chance to ruin your day. And, NEVER use the left over marinade for a sauce or basting while cooking. You COULD use it for the basis for a sauce as long as it heated to kill anything harmful that may have been transferred from the raw product to the liquid but, I’m a big fan of reserving a portion of the liquid, untouched by the raw meat instead.

Home use Vacuum storage machines (I use mine ALL THE TIME) will actually ‘pull’ the marinade into the meat, and seriously cut down the amount of time needed to do the job with wonderful results.

One final thought on food safety regarding the ‘vessel’ you use to marinate your meat. I always use glass or plastic (food safe) rather than metal or pottery for marinating because, if there is lead in the vessel your using the acidic component of the liquid will, over time leach out. There are enough things out there waiting in the wings to harm us people, let’s at least control the things we can to keep us and the food we eat safe.

So there you have it, add moisture and flavour to any cut to take your meal to the next level.

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