Meat

A hamburger looks like a round thing that is brown. Go to http:/www.dairyqueen.com/us-en/eats-and-treats/menu/eats/hamburger, and look at the hamburger Their burgers are not very good, however my dad likes them.

You can cook spareribs from a frozen state. Frozen meat will thaw quicker if you cover and seal it with foil at least until it's fully thawed and the cooking process begins. You will also need to increase your cooking time to adjust for the amount of time required for the meat to thaw.

What my dad used to tell me, sunfish is edible.But he also said that it doesnt usually tast too good. I've never tasted it before so i wouldn't really know on my own opinion.^.^

Your dad was wrong....sunfish, green sunfish...blue gill...aka bream and perch are outstanding pan fish to eat.

White tigers - like all tigers - are carnivores, meat eaters.

Yes - though it depends how long they have been left out. Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Less time is better, particularly if the ambient temperature is quite warm.

Mutton doesn't come form a specific country. Mutton is the meat obtained from adult sheep, as opposed to lamb (which is obtained from lambs less than a year old).

HOW MANY CARBOHYDRATES IN A LOW CARB MEATLOAF

It depends what you put in it. For example, I have my own recipe for low carbohydrate meatballs and another recipe for low carbohydrate sausages or hamburger patties. I use ether of those recipes to make a low carbohydrate meatloaf. I simply make a loaf rather than meatball or patty shapes.

The carbohydrate content for the sausage or hamburger patties is less than 1 gram of carbohydrate per serving (on average about 0.5 carbs per serving, not even that if I don't add the oats). The carbohydrate content for the meatballs is slightly more, but still very low in carbohydrates.

You are welcome to use either of the recipes to make your own low carbohydrate meatloaf.

They are easy recipes. Use the page link given below;

Low Carbohydrate Meatballs/Patties/Meatloaf Recipe

I have a recipe for meatballs that are real tender. I use these meatballs in minestrone. Combine 1 pound ground beef; 1 ten ounce package of chopped frozen spinach, thawed and drained on paper towel; 1 egg; 1/2 cup bread crumbs; salt and pepper; 1/2 cup minced parsley; mix well. Shape into 1 inch balls; bake in pan at 350 for 30 minutes until brown. Drain. Add the meatballs last to spaghetti sauce or soup or whatever. They come out real tender.

Yes it dose, though you need to get the meat to a sertain temp befor consumption. The temps rang from 140 to 250 degrees. If the meat is under 140 degrees then it hits the danger zone where the meat still has living bacteria in it. If the meat is moldy, then cooking it wont help, through it away.

No. Excess uric acid is the culprit; either too much is produced or the excess is not excreted (in urine). The exact cause is unknown but it may run in the family, is more common in males and postmenopausal women, those who drink alcohol, and from some medications. Go Meat!

I dont think so they eat grass so when the climate changed the grass died they will starved

Bologna is a popular lunch meat and many people love it. It's a matter of individual personal taste. Bologna is a processed food, and therefore, not considered a nutritious or healthy food.

Dog food, particularly in the USA is not made from horse meat as American horses are not safe for human or animal consumption due to toxic substances used to keep horses healthy. Horse meat was banned in pet food in the USA in the 1970's. In other parts of the world horse meat may still be used but it is not common as horse meat is considered a delicacy.

well as you know mostly Alaskan natives eat caribou and moose meat. And i am also a native so i think that moose meat has more nutritional properties then caribou. I'm saying no, moose meat has more nutrients then caribou.

Goulash is a stew based on paprika. Lots of it.

In Asia right now they are barbecueing or boiling rats once skinned. Google search pictures of the bandicoot (an Asian rat, but not a "true" rat of the rattus genus) and you should find articles and pictures of the cooked rats on skewers.

Defrosting meat is best done overnight in the fridge. If one needs to quickly defrost it, place the meat in its sealed wrapper in a pan of cold water.

well this is what my teacher said, you take that to meat to give it a sour flavoring taste. those drinks have citric acid in them and thst is the sour stuff on candy and it give it flavor so it isnt the same boring old taste it makes it taste better.

Yes. Even though that is cool, the meat will spoil and that temperature could support the growth of pathogens. Even if held at 40°F, meat will eventually spoil.

there is no set time on how long it takes. becauuse many factor vary ie. size of breast, equipment. best way is to seal the chicken in a hot pan and then about 15 mins at 180C

if not sure it is cooked right the way trhough open it up or use a probe. it will be firm when cooked.

the utensils needed in meat processing are the following:

*knife

*freezer

*ice maker

*containers,etc.

mga nalalaman ko lng to .....-maan-:D

Italians eat a variety of meals. Spaghetti is a staple in Italian cooking. Fettucini alfredo is a popular dish with a white cheese sauce. Chicken and shrimp can also be included. Pizza is another Italian favorite.

Depends which one. For instance those slim-jims are made from cow's lips ( yes really). But the traditional Italian pepperoni is made from pork.Keep in mind that pepperoni is an inexpensive dry sausage, so not top quality meat goes into their production. Yes, they're usda certified and safe to eat ( except they contain nitrates in most cases).

If your allergic to nitrates, avoid them.

So, its . ground pork ,salt and spices and of course nitrates.