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Old Today, 03:05 AM
 
1,990 posts, read 831,457 times
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Quote:
Originally Posted by Shell Scott View Post
One problem I have is with old recipes that call for a can of this or a box of that instead of measured amounts. Who knows what size the can or box was wen the recipe was written
Which is why I don't cook with a can of this or a box of that. FROM SCRATCH.

I've discovered I like ground bison a LOT more than hamburger. Partly it's lower fat of a different (less yucky) type of fat as well as different texture to the meat itself - but I wonder if it isn't also partly that its less processed. Grass fed, no growth hormone, allowed to mature naturally, and maybe NOT injected with salt-sugar-water to "enhance" it.

It's also $11 to $15 a pound. *sigh* But you know what, I'd rather pay more and get the real stuff than pay less for crap I don't want to eat anyway. In fact it occurs to me that possibly a lot of the reason meat gives me heartburn is the junk they've injected into it to make it weigh more.
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