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Cow meat is banned, buffalo meat is sold in India.
Pork is rare, boar is occasionally sold as hunted meat in parts of South India.
In the hills, deer and other game may be available if permitted by local state laws.
Duck is sold in some parts of India, and so are snakes(!).
Cow meat is banned, buffalo meat is sold in India.
Pork is rare, boar is occasionally sold as hunted meat in parts of South India.
In the hills, deer and other game may be available if permitted by local state laws.
Duck is sold in some parts of India, and so are snakes(!).
I think I understand why legumes and paneer cheese are so popular over in your country. I love garbanzos and lentils to begin with... so if I lived in India I think I'd be a vegetarian.
Your meats are all gamey.
Come to think about it... I can't recall seeing fish at our local Indian restaurants.
Tony and wife at a Chinese Restaurant, on PCH, Torrance, CA. Circa 1986.
Waiter: "We have snake today"
Tony: "Hmm... how much is it?"
W: "40 dollars"
T: "How does it taste?"
W: "Sort of like chicken"
T: "How much is the roasted chicken?"
W: "Ten dollars"
T: "OK, we'll take the chicken"
Freebee... time to enjoy them beans...
https://timesofindia.indiatimes.com...essure-says-science/articleshow/121506808.cms
Your meats are all gamey.
Come to think about it... I can't recall seeing fish at our local Indian restaurants.
Tony and wife at a Chinese Restaurant, on PCH, Torrance, CA. Circa 1986.
Waiter: "We have snake today"
Tony: "Hmm... how much is it?"
W: "40 dollars"
T: "How does it taste?"
W: "Sort of like chicken"
T: "How much is the roasted chicken?"
W: "Ten dollars"
T: "OK, we'll take the chicken"
Freebee... time to enjoy them beans...
https://timesofindia.indiatimes.com...essure-says-science/articleshow/121506808.cms
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No clue.... I like chicken.
I wonder what snakes think of humans? Do they say like
Sammy: "Hey, there's a human coming up the trail, let's bite him and eat him"
Sydney: "No, they taste terrible"
Scarlett: "Yeah my aunt Sky got sick when she bit one of them"
Sammy: "Well, you gotta watch out with those long hair humans"
Sydney: "Yes, I got hallucianions one time I bit one of them, I thought I was a flying squirrel"
Scarlett" "Let go get us a squirrel instead"
Sammy: "Great idea! Let's slither up that tree and get us some baby squirrels."
Scarlett: "They are delicious"
Sydney: "Should we invite Simon?"
Sammy: "No, ever since he went kosher he's a bit picky on what he eats."
I wonder what snakes think of humans? Do they say like
Sammy: "Hey, there's a human coming up the trail, let's bite him and eat him"
Sydney: "No, they taste terrible"
Scarlett: "Yeah my aunt Sky got sick when she bit one of them"
Sammy: "Well, you gotta watch out with those long hair humans"
Sydney: "Yes, I got hallucianions one time I bit one of them, I thought I was a flying squirrel"
Scarlett" "Let go get us a squirrel instead"
Sammy: "Great idea! Let's slither up that tree and get us some baby squirrels."
Scarlett: "They are delicious"
Sydney: "Should we invite Simon?"
Sammy: "No, ever since he went kosher he's a bit picky on what he eats."
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I've only tried snake once and found it similar to alligator. We used to hunt squirrels and they usually ended up in a gumbo (along with at least a couple pieces of lead shot) but Ive also had it deep fried... South Louisiana, go figure.
No, never tried alligator either.
My great, great, great grandfather founded the family business by moving to my hometown and then herding then ranching and then opening up a butcher shop... the rest is history.
So, my genes don't allow for any of that stuff.... just good old beef, pork and chicken. Some baby lamb -given enough garlic-.... and fish, naturally, but none of those strange foodstuffs (crocodile, mutton, goats, snakes, bison, water buffaloes, anteaters, kangaroos, deer... anything that climbs a tree... ). No internals either. except for pate de fois gras... but that's a bird... And please, no criadillas either.
I'm pretty orthodox in such things. Just gimme a trip to the local stockyards, show me some of them freshly butchered half carcasses hanging from a hook and I find my own Heaven ( And God brough forth the BBQ - with dry rub, no sticky sauce, of course. That was Satan's doing. ).
Sheep, buffaloes and goats are good for cheese though.
Ok, farmed venison is acceptable. Just make sure it has been done with lots of black pepper and the wine is either a big Cab, an Haut Medoc or Garnacha Noir.
Snakes, yuck... sorry.... what next? Possum?
My great, great, great grandfather founded the family business by moving to my hometown and then herding then ranching and then opening up a butcher shop... the rest is history.
So, my genes don't allow for any of that stuff.... just good old beef, pork and chicken. Some baby lamb -given enough garlic-.... and fish, naturally, but none of those strange foodstuffs (crocodile, mutton, goats, snakes, bison, water buffaloes, anteaters, kangaroos, deer... anything that climbs a tree... ). No internals either. except for pate de fois gras... but that's a bird... And please, no criadillas either.
I'm pretty orthodox in such things. Just gimme a trip to the local stockyards, show me some of them freshly butchered half carcasses hanging from a hook and I find my own Heaven ( And God brough forth the BBQ - with dry rub, no sticky sauce, of course. That was Satan's doing. ).
Sheep, buffaloes and goats are good for cheese though.
Ok, farmed venison is acceptable. Just make sure it has been done with lots of black pepper and the wine is either a big Cab, an Haut Medoc or Garnacha Noir.
Snakes, yuck... sorry.... what next? Possum?
South and West Indians eat sea fish, North and East Indians eat river fish, fresh as in cooked and consumed within 24 hours for river fish and 48 hours for sea fish, which is transported in ice, in styrofoam or otherwise insulated boxes..
Shrimp and crab, among other creatures are also consumed, fish and so on are the preferred animal food in South India.
Squid, octopus etc., are also sold, there was a TV show about the snacks at Marina Beach in Chennai....assorted fish, squid, octopus, prawns etc. being fresh cooked and sold at stalls.
If by gamey you mean old or spoiled, no the goats are generally quite young, before they taste of the meat develops, though ceremonial goats are sacrificed above 2 years age, and the meat can be strong tasting.
Table chicken is about 900 grams at slaughter, works out 700 grams or so after cleaning feathers etc.
Layer birds are about 75 days old, 1.5 kilos or so nett. Those have become too big for laying eggs efficiently, so are culled.
Shrimp and crab, among other creatures are also consumed, fish and so on are the preferred animal food in South India.
Squid, octopus etc., are also sold, there was a TV show about the snacks at Marina Beach in Chennai....assorted fish, squid, octopus, prawns etc. being fresh cooked and sold at stalls.
If by gamey you mean old or spoiled, no the goats are generally quite young, before they taste of the meat develops, though ceremonial goats are sacrificed above 2 years age, and the meat can be strong tasting.
Table chicken is about 900 grams at slaughter, works out 700 grams or so after cleaning feathers etc.
Layer birds are about 75 days old, 1.5 kilos or so nett. Those have become too big for laying eggs efficiently, so are culled.
By gamey... I mean the strong taste of the meat. As in the case of goats and sheep.... so long as they're still milk fed they are fine... but as soon as they eat a bit of grass their flesh darkens and they become gamey tasting. It takes heroic amounts of garlic to overcome that flavor.
My daughter recently braised some goat Korean style and it was fine, I just ate a little bit. It was hard for me to get over my revulsion over gamey meats. But Koreans are known by their prodigious use of garlic and hot pepper in their dishes.
You can get "gamey" beef too... specially when they're grass fed, but it NEVER gets as gamey as goats and sheep (mutton).
As a kid I was an expert at this since we got several sources of beef at the stores and so I could taste different types for lunch. Yes, I ate well... my grandmother would always select steaks for my lunch. In the summer, you could taste the difference between the high mountain grass from the hay that the beef was fed in the winter. Hay and grain are always, IMHO, the best tasting feed for beef. Grass results in a leaner product that is not as good in taste.
We very seldom -ever?- ate mutton or goat. Again, those were for making cheese. Our region was rich enough thankfully, in a First World Nation, that we could afford to be very picky with our food, even at the expense of the expense of growing it.
You know what's odd? The US, arguably the richest nation in the World (ignore little counties like Monaco and Switzerland) is nowhere - meats wise - as particular as the Spanish and French. In Spain, veal and lamb are still milk fed... and "beef" is a yearling. The US concept of lamb would not pass in Spain.. we'd call it "mutton"... and the American notion of veal would be "beef"... as in.. all "beef" in Spain, would be "veal" in the US.
The thing about US beef is that it is mostly grain fed and even the very good grass fed product we've had did get some grain/hay in their diet, in accordance to the fact that it tastes better. So, in the US, you can get some truly fantastic tasting beef, as a rule of thumb, even in the lower grade. When you come up to the Prime grade and above, well, the beef flavors are fantastic.
BTW, I don't care for Kobe Beef myself. It's got too much fat and if you overcook it just a bit it feels like it got deep fried. I much prefer nicely aged beef.
Speaking of aged beef... the steak houses in Barcelona all feature aged beef display cases up front. Now, we didn't bother as we were primarily tasting the seafood ( octopus, squid, clams, merluza (hake), fresh tilapia (not from China)... yum...)... but you can imagine what an uber cut of meat that had to be...
Assuming you eat beef. If not, just take my word for it and enjoy the roasted chicken with olive oil, garlic, salt and pepper... Yum... Fish too.... oily fishes (mackerel, sardines) are great pickled, smoked or fried... white fishes are fantastic steamed or lightly pan fried. As I get older, I like fish more and more...
Seafood wise, I love it too. except I got this nagging thing that shrimp are just sea cockroaches... ;-P
Oh, Catalans eat lots of garbanzos and lentils too. Awesome tasting food. I could easily survive on a diet of garbanzos, lentils, cheese, tomatoes, cucumbers, bread, olive oil, olives, salt, strong coffee, beer and wine.
My daughter recently braised some goat Korean style and it was fine, I just ate a little bit. It was hard for me to get over my revulsion over gamey meats. But Koreans are known by their prodigious use of garlic and hot pepper in their dishes.
You can get "gamey" beef too... specially when they're grass fed, but it NEVER gets as gamey as goats and sheep (mutton).
As a kid I was an expert at this since we got several sources of beef at the stores and so I could taste different types for lunch. Yes, I ate well... my grandmother would always select steaks for my lunch. In the summer, you could taste the difference between the high mountain grass from the hay that the beef was fed in the winter. Hay and grain are always, IMHO, the best tasting feed for beef. Grass results in a leaner product that is not as good in taste.
We very seldom -ever?- ate mutton or goat. Again, those were for making cheese. Our region was rich enough thankfully, in a First World Nation, that we could afford to be very picky with our food, even at the expense of the expense of growing it.
You know what's odd? The US, arguably the richest nation in the World (ignore little counties like Monaco and Switzerland) is nowhere - meats wise - as particular as the Spanish and French. In Spain, veal and lamb are still milk fed... and "beef" is a yearling. The US concept of lamb would not pass in Spain.. we'd call it "mutton"... and the American notion of veal would be "beef"... as in.. all "beef" in Spain, would be "veal" in the US.
The thing about US beef is that it is mostly grain fed and even the very good grass fed product we've had did get some grain/hay in their diet, in accordance to the fact that it tastes better. So, in the US, you can get some truly fantastic tasting beef, as a rule of thumb, even in the lower grade. When you come up to the Prime grade and above, well, the beef flavors are fantastic.
BTW, I don't care for Kobe Beef myself. It's got too much fat and if you overcook it just a bit it feels like it got deep fried. I much prefer nicely aged beef.
Speaking of aged beef... the steak houses in Barcelona all feature aged beef display cases up front. Now, we didn't bother as we were primarily tasting the seafood ( octopus, squid, clams, merluza (hake), fresh tilapia (not from China)... yum...)... but you can imagine what an uber cut of meat that had to be...
Assuming you eat beef. If not, just take my word for it and enjoy the roasted chicken with olive oil, garlic, salt and pepper... Yum... Fish too.... oily fishes (mackerel, sardines) are great pickled, smoked or fried... white fishes are fantastic steamed or lightly pan fried. As I get older, I like fish more and more...
Seafood wise, I love it too. except I got this nagging thing that shrimp are just sea cockroaches... ;-P
Oh, Catalans eat lots of garbanzos and lentils too. Awesome tasting food. I could easily survive on a diet of garbanzos, lentils, cheese, tomatoes, cucumbers, bread, olive oil, olives, salt, strong coffee, beer and wine.
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Ouch, you have to remove all the picks before eating the cake.
From my stawberrys fields !
From my stawberrys fields !
I don't use industrial processed goods, as Albert Einstein said "you have to learn the rules of the game and then you have to play better than anyone else"
Here is my green "briochettes" made with pistachios rosted one time, decortiqued by hand and roosted a second time on a specific non comestible flour, you will never now how it taste since there nothing other pistachios flour on the panet that approach the taste that i've made.
No one knows.
Here is my green "briochettes" made with pistachios rosted one time, decortiqued by hand and roosted a second time on a specific non comestible flour, you will never now how it taste since there nothing other pistachios flour on the panet that approach the taste that i've made.
No one knows.
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Too much hard fibers, they will not kill you but since they are not water soluble, they stay hard in the digestive system and it can hurts a tad.
Here is the white cashew version, there is no tegument on my seeds, just a "conventional" roost.
Here is the white cashew version, there is no tegument on my seeds, just a "conventional" roost.
In India, buffalo, goat, and lamb are are free range, hay is used occasionally as feed.
Chickens are grain fed, maize, corn, soya, etc., whichever is easily available locally.
The average lamb or goat at slaughter is 10 kilos nett, or about 25 kilos.
So not much flavour, but the bigger rams which will be cut at Eid do grow up to 100 kilos, and even their sweat is strong smelling, the taste of the meat is too strong for my taste. The average edible meat yield from those is about 25 to 30% IIRC.
There are many fish preparations in India, I prefer a lightly fried fresh fish just quickly pan fried, with only a little salt and a hint of cilantro.
Garlic and onion based gravies exist in our Sindhi cuisine, and we lived along the Indus river, so fresh water fish is the preferred one for us.
The sea fish have a stronger flavour, different texture. Not quite to our taste, but some small sea fish are very nice, and prawns are a favorite.
Even tuna here is max. 15 kilos, the average one is 10, small by Western standards.
Chickens are grain fed, maize, corn, soya, etc., whichever is easily available locally.
The average lamb or goat at slaughter is 10 kilos nett, or about 25 kilos.
So not much flavour, but the bigger rams which will be cut at Eid do grow up to 100 kilos, and even their sweat is strong smelling, the taste of the meat is too strong for my taste. The average edible meat yield from those is about 25 to 30% IIRC.
There are many fish preparations in India, I prefer a lightly fried fresh fish just quickly pan fried, with only a little salt and a hint of cilantro.
Garlic and onion based gravies exist in our Sindhi cuisine, and we lived along the Indus river, so fresh water fish is the preferred one for us.
The sea fish have a stronger flavour, different texture. Not quite to our taste, but some small sea fish are very nice, and prawns are a favorite.
Even tuna here is max. 15 kilos, the average one is 10, small by Western standards.
Industrial veggie steak, sugarized and fried... experiement everything is hard as hell but requied to stay out of the BS matrix.
I made a "galette bretonne sablée" i will eat it all !
quick translate suggests a galette is a buckwheat pancake and sablée is a biscuit. So what have you made? (either way looks delicious)
Mix of the “Ultimate Non-Audio Build Thread” and this one. This weekend, I built an Argentinean/Uruguayan-style barbecue pit — a.k.a. a parrilla — using leftover steel I had lying around. The grill itself is not done yet because my MIG welder ran out of gas, so I am using my old coin-style grill.
This afternoon, I’ll be grilling a nice steak for dinner: a fraldinha in Brazilian Portuguese, or vacio in Argentinean/Uruguayan Spanish. I guess it is called flank steak in english(USA/EU). Pictures coming soon (If I find out how to grill using a parrilla 😂)
This afternoon, I’ll be grilling a nice steak for dinner: a fraldinha in Brazilian Portuguese, or vacio in Argentinean/Uruguayan Spanish. I guess it is called flank steak in english(USA/EU). Pictures coming soon (If I find out how to grill using a parrilla 😂)