Meat

No

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Kosher deli meat still has nitrates.

While squirrels mostly eat nuts and berries, they will also eat insects, which may be considered to be "meat".

It depends on the meat.

Yes. They Eyes of the Flying Spaghetti Monster (primary Deity for the Pastafarians) do indeed believe in Magic Meatballs, as they represent the holy eyes of their Noodly Lord.

true

pink and if you bite it it will taste chunky! I would cook it until the middle is a reddish brown depending on the meat. I would test it by cutting slit with a knife in the middle.

Liver is offal rather than meat, but for religious dietary purposes it is on the same level as meat.

Yes, it's just like any other game.

There is no meat called revst.

It means: Don't eat it!!! It's most likely old or freezer burnt.

"Capon" is the word used to describe a castrated male cockerel. As such, I don't think a rabbit can be a capon, since the word (I think) only applies to cockerels.

Yes it is. Especially if you cook, broil or bake it well enough.

No, it is German.

A sausage wallet means a hoe in Renaissance language do if you see someone you don't like you can go up and call them a sausage wallet and if they go and look it up well then your screwed.

yes they do. they eat meat and drink blood

There are many different kinds of vampires. The only unifying feature is that they steal life-force. There are some vampires that don't eat anything, the so called psi-vampire (see The Shunned House by H.P. Lovecraft.) The stereotypical vampires that only drink blood. And then there is a gradation all the way up to the Dhampir which is a living person with the potential to become a full vampire who can eat anything they like.

goat meat is more popular than sheep meat because it is low on cholesterol and fat

The word meatballs is a plural concrete common noun with a regular plural (because the plural ends with -s.)

Butcher

how many weight watchers points plus are in a meatball in sauce

I am sorry but I completely dissagree with your answer for slow cooker cooking. The number one cardinal rule of slow cooker cooking is to NEVER LIFT THE LID! You should never have to turn a roast in a slow cooker unless you are cooking it in a different method than I am used to, the old fashioned juicy fall apart roast with its own gravy.... YUM!I wondered too..., why all the slow cooker recipes call to put the veggies on the bottom??? Because for one thing they cook MUCH faster than the meat and personally I can't STAND mushy veggies.Here's is my own personal take on the topic, I have been cooking roasts (and many other meats) in slow cookers for years and I have never had any meat dry out.First brown the meat, its amazing at the difference it makes, you can dredge it in flour or not, brown it in oil or butter. If you have a rack that fits in the bottom of your slow cooker use it, it makes the meat just fall apart.I add my veggies during that last 3 hours of cook time if I am at home, if I need to put it on and leave I add them on the top of the meat because everything does cook faster the closer it is to the heating element. For a roast in the oven I just surround the meat with all the veggies.For the liquid I use beef broth instead of plain water and either McCormicks beef stew seasoning packet (2) or the Au Jus Gravy mix with about 6 cups of broth. These make the BEST flavored roasts you have ever eaten! I use all sorts of veggies, usually carrots, celery, potato, onions and whole mushrooms. I cut the celery and carrots big so everyone can pick out their likes and dislikes. And a tip from my Mom, drop in a bay leaf or two (just remove before serving)If you want a thicker gravy that's easy enough to do just add an additional packet of beef stew mix or you can use just a regular brown gravy mix. If your like me and love the flavor of the Au Jus, I just add a thickener for the last 30-45 minutes. It can be a gravy mix or flour blended with cold water or I recently found a new easy to blend gravy mix in the spice isle that works great and super easy.I have never ever put my veggies on the bottom of any roast I have ever made either in the oven or the slow cooker, but I always have ample liquid and I always KEEP IT COVERED, foil in the overn and the lid on the slow cooker.I hope my own experiences help someone make their own perfect juicy and tender roast!

As it was readily available and easily hunted and was a pastime and sport.

There is no difference. 'Bolognie' is a mispronouncing of 'Bologna.' Both are the same meats with the same ingrediants. The phrase 'phony balogna' comes from the fact that bologna is meant to be a replacement for lunch meets like turkey and salami. Its phony lunch meat.

The patron saints of butchers are:
Adrian of Nicomedia
Andrew the Apostle
Anthony the Abbott
Bartholomew the Apostle
George
John the Apostle
Lawrence of Rome
Luke the Evangelist
Nicholas of Myra
Peter the Apostle
Thomas Bellacci

No. Your size is determined by DNA. What you eat, drink, or put on it doesn't determine size.

As far as I know Sonic does not use fillers in its meat, but they do in their dairy products. Cellulose. I am also fairly sure they use LFTB in their meat which is not classified as a filler. It has recently been brought to the public eye as Pink Slime.