Meat

The only time I tried it was in the Antarctic, about 50 years ago, though the memory lives on! It was a very dark coloured meat, with a strong oily-fishy taste. About the flavour intensity of anchovies.

Would I buy it in a restaurant? NO.

No

Depends on your definition. Meat includes muscle and jellyfish are made up of some muscle so it's plausible. However I do not recommend eating jellyfish.

You can either roast or broil
Turn up a sauce pan really hot and sear the meat for 1 minute on both sides and then stick it in a 450 degree oven for 7-10 minutes. If you don't have a stove then you can broil the meat in the oven on 450 degrees and turn the meat after 5 minutes.

Nearly 75 percent of U.S. overseas horse meat sales went to France, Belgium, and the Netherlands

Paula Deen offers many different recipes for meatloaf. Some of the most popular are: Aunt Peggy's Meatloaf, Bacon Cheeseburger Meatloaf, and the Old Fashioned Meatloaf recipe.

It's not so much of a bad taste as it is that our taste buds have become conditioned to steroids & other chemicals that are present in commercial meat and a there is isually a lack of proper aging of the game meat. Fresh, unaged, beef has a much different taste than properly aged beef has. * Vinegar and water will do the trick. Soak the meat in a mixture of vinegar and water to remove, or at least to reduce, the "gaminess" in wild animal meat. Sauces can also help. Most contain some amount of vinegar. * Or, Smoke the meat and infuse it with hickory, mesquite, pecan or your own particular favorite flavor. * Age the meat properly. Bon appetit. if the wild game was feild dressed properly, u will not have a gamey taste Try soaking it in buttermilk overnight. The lactose in the buttermilk will remove the wild taste. It is recommended to do fish the same way.

No. Just add enough water to fill the basin 1/4 of the way. The juices from the roast will add more liquid.

usually grape juice or a cold sprite with a slice of cucumber. It sounds weird but it is very refreshing

Fall because most farmers want to get rid of there cows because its to hard to tacke care of them so they slaughter them.

The red stuff in most thermometers is alcohol. The silver stuff is Mercury.

About 15 minutes per pound

So roughly 1.5 hours.

Lobster meat comes from a lobster.

Crab meat comes from a crab.

Texture wise: Lobster meat is tougher than crab meat and not as sweet.

I'm not sure the question is clear...

No, as long as the meatloaf isn't spoiled. The meatloaf may need to be rehydrated since it dries out every time it is heated.

No

_____

Because the kashering process draws out so much blood, there is the possibility that kosher beef has less iron than non-kashered beef. However, if you cook the non-kosher meat to death (well done), that would be pretty much negated.

Spring lamb (and including the young of goats, pigs, ducks and geese,etc).

Does chili's restaurant use organic beef for their burgers

That would very much depend on what's in them, what you eat to them, and how much of them you eat.

There'd be no trouble composing a healthy meal based on meatballs made from fairly lean meat, maybe a tomato sauce and some pasta. But even that would be "bad" if you had several, or a really huge serving.

Likewise you could make some meatballs out of fatty meat, fry them in loads of cooking grease and serve them in a buttery sauce together with maybe macaroni and cheese. In which case even a small serving would be ridiculously hig in calories, cholesterol and other "bad" things.

The farm

no quaggas are part horse and part zebra. Zebras and horses are herbivores so quaggas are 100% herbivore.

No.

A digital thermometer

meat and beans contain proteins mostly. the few carbs in beans are mostly dietary fibers. some beans contain way more carbs than others