Meat

Pork supposedly tastes like human flesh ---Add on to the above comment--- While working for CDS Energy, I flew frequently to Paraguray. During one particular, fateful, flight, when just over Bolivia, the pilot announced that we were going to hit turbulence. I didn't think anything of it as I had been on thousands of flights and little bumps and jumps never bothered me. The seat belt light came on and I had only just buckled up when I heard a loud boom. I pushed open my window shade only to see a fire-encased engine. The plane lost altitude rapidly and we crashed into a dense rain forest. Most of the people on the plane were killed instantly except for myself and a few others. I, along with most of the other survivors, had minor scrapes and bruises. The most serious was a young man with a badly broken leg. The front of the plane had been destroyed, so there was no chance of using the radio for help. We were going to have to walk out of the jungle. A few of the survivors made a stretcher out of materials from the plane and jungle. On the fourth day of walking, we encountered people native to the area. They were too simple to understand our more complex language, but they liked the look of different trinkets we each wore. After some bartering, we seemed to reach an agreement for them to lead us out of the jungle. Later that day, we came upon their encampment. To our horror, discarded bones could be seen lying on the ground in small piles. I realized that the bones belonged not only to different jungle animals, but to human beings as well. That night, they killed and ate the man with the broken leg. We could do nothing but watch with screams of abject terror as they cooked him alive in an open fire in the middle of a clearing. Over the next few weeks, one by one, survivors were taken to meet their grizzly end. Eventually, only three remained. We decided that no matter the risk, we must attempt escape or we would most certainly be killed. One night, we managed to overpower the guards as they came to feed us. I ran into the hut from which they had retrieved our food. I thought that perhaps they would have some sort of primitive cutting tool that I could attempt to use as a weapon. My comrades in arms scattered with the same objective in mind. To my horror, I found the cooked corpse of the last victim. She had bits and pieces missing from her body. I realized then that the food they had been feeding us for weeks was human flesh. Horrified, I ran into the jungle alone. As I was making my way through the jungle, I lost my footing and fell down a steep incline, only to end up in a fast flowing river. I managed to grab a sturdy piece of wood and floated down the river. Eventually, I was able to catch the attention of some fishermen. They rescued me and took me to their small village. I was going to be alright.

Anyway, human flesh does in fact taste like pork, but it's a bit more sweet.

Approx 6 hours...you'll see it falling apart...

Medium rare is a specific internal temperature of a range usually accepted to be 130-140 degrees Fahrenheit. The internal look depends upon the meat you are cooking, if referring to beef, the internal look will be a warm red center most of the time. Turning towards more purple in the center. It will not be hot in the center. In the US we have come to accept color as the indicator, and that is incorrect, it is the temperature that the inside is cooked to. As a rule most chain restaurants overcook their steaks by about ten degrees, giving those of us independent, and highly trained chefs, a bad reputation of being people who under-cook their meats.

You'd better watch out or every store in Sheboygan -- and everywhere else -- will be selling it. They have a way of insinuating themselves into successful chains and put together "exclusive" deals with the retailers. Be careful of what you wish for.

A quart of sauce should be enough as long as they are not huge meatballs. you want to have enough sauce so that they don't dry out. People like to have sufficient sauce, especially if it is a yummy one. Sauce also helps facilitate keeping the meatballs sufficiently warm without burning if you have them in a chafing dish or crockpot for serving.

If it's to be served as an appetizer, I would not provide more than six per person. That would come to 300.

yes they really dont care, also they eat whatever whenever.

Horses are strict herbivores and do not eat meat. They do not have a digestion system capable of breaking down the type of proteins found in meat. Feeding meat to a horse is not a good idea as it can make them deathly ill.

Actually, yes, raw meat IS better for dogs than cooked meat. This is why many people choose to put their dogs on a raw meat diet. Wolves and dingos, relatives to the domesticated dogs we have today, exist exclusively on raw meat. Dogs are NOT people, and have enzymes in their saliva and intestinal tracts that we do not, enabling them to digest raw meat and kill the bacteria. The canine digestive system is not like a human's; a dog's stomach and intestines quickly break down the meat, organ and bone to the molecular level and absorb them, and the leftover parts are expelled as waste. Meat does not stay in the animal's intestines long enough to allow harmful bacteria to grow and harm it.

Of course dogs are also prone to parasites, which is why for domestic dogs its important to buy raw meat from a trusted distributor that tests for such things.

Cooking meat changes its chemical makeup which destroys much of the nutrients in the meat, and some dogs actually may develop allergies as a result of eating cooked meat, particularly if the meat is seasoned or has other additives such as cornmeal. Dermatological reactions are especially common in dogs who are sensitive to these additives.

Yes if it is still completely frozen; No if it's thawed at all.

As long as it is still frozen and you cook it well, there is not a problem.

Frog is deemed as Haraam (Arabic: حرام‎) which means 'forbidden'. Like other Haraam foods, such as pig meat, Muslims abstain from eating it.

the store must be allowed to carry it go to the boars head website and there is a number you can call

Depending on the body condition score and the liveweight of the "cow," usually the carcass weight of the animal is around 58% of the liveweight of the animal. The edible or ready-to-eat (or cutability) percentage of a Hereford "cow" is typically 49% of the carcass weight.

sundews, bladderworts and pitcher plants are meat eater plants

The dates on the packaging are usually a good guide, if rather conservative. In general, the smell of the meat will tell you if it is off. If I have cooked meat myself, I tend to keep it 3 or 4 days if well refrigerated.

Strong bases, such as NaOH (Lye, caustic soda, etc.), KOH, and LiOH are classic digesters of meat. In a less technical sense, strong acids, such as H2SO4, HCl, HBr and so on can also "dissolve" meat.

ALL OF THESE CHEMICALS ARE EXTREMELY DANGEROUS, however. TAKE ALL CAUTIONARY MEASURES WHEN USING>

Camel meat sounds reasonable. Camel steak, ribs etc.

i don't completely understand your question but... usually at lunch when serving meat it usually consists of one lb. (pound)

Theoretically, yes ... in practibility, no. Baking cooks from the outside towards the inside. The extreme cold in the center of the roast will cause the outer layers to either burn or become so tough that one might need a chainsaw to cut slices. The center will remain raw, given the standard cooking time.

Well it will keep forever, however it won't taste good after a couple of months, provided it was wrapped properly and kept at a constant temp.

quality points for prepared meat

When meat is chilled it slows the production of bacteria and the meat keeps fresh for longer. Bacteria [germs] don't thrive in the cold.

Muscle tissue in any animal (including ourselves) consists of about 75% water. Beef is muscle tissue, and the water content is highest in young animals, which are the ones usually used for meat.