Butter and Bread and Sandwiches Oh My! (II)

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I continue to use an air fryer; it's essentially just a heating coil, a closed space, and a fan. The most interesting thing is that if you don't add any spices, salt, or marinade at all, just fresh meat, it turns out very tasty. And we made a salad for a friend
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I should have bought a Flavor Wave countertop oven I saw at a thrift store. It had all the extra bits like an extender ring to make it taller. They were air fryers before that term was coined. Mr. T did commercials for them for a while.
 
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Galane said:
Thrift Store Kitchen Review
Click to expand...

I once tried to roast a thick piece of meat; it was cooked on top, but still raw inside, so I had to cut it into pieces and cook it for another 5-8 minutes until it was cooked through. After reading several interesting articles about parasites in meat, fish and in the environment in general, I did all food to be cooked through - more than 80C / 176F degrees in the center of the piece, or better yet, all 100C))
 
desert.snake said:
I once tried to roast a thick piece of meat; it was cooked on top, but still raw inside, so I had to cut it into pieces and cook it for another 5-8 minutes until it was cooked through. After reading several interesting articles about parasites in meat, fish and in the environment in general, I did all food to be cooked through - more than 80C / 176F degrees in the center of the piece, or better yet, all 100C))
Click to expand...
That's probably because of where you get your meats/fish etc. Commercial fishing requires you to freeze the catch to kill parasites. But not all commercial fishermen actually do in some markets.

There's a flesh eating parasite that crossed the border recently trying to eat my beefs of border states.
 
bluflaam777 said:
That's probably because of where you get your meats/fish etc. Commercial fishing requires you to freeze the catch to kill parasites. But not all commercial fishermen actually do in some markets.

There's a flesh eating parasite that crossed the border recently trying to eat my beefs of border states.
Click to expand...
Unfortunately, freezing doesn't always help. Trichinella tolerate freezing very well. This is especially important in areas where wild and domestic pigs and cows may intersect and share pastures

This is a good 2 free book, but it's best not to read it before eating or before bed😅

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library.uniq.edu.iq

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parasiteswithoutborders.com
 
bluflaam777 said:
That's probably because of where you get your meats/fish etc. Commercial fishing requires you to freeze the catch to kill parasites. But not all commercial fishermen actually do in some markets.

There's a flesh eating parasite that crossed the border recently trying to eat my beefs of border states.
Click to expand...
The screwworm fly. It was driven out of the USA and drastically reduced in Mexico and points south through a campaign of breeding and releasing sterile male flies. The females only mate once so when they mate with a sterile male, they can't lay eggs. It should only take a few generations to wipe them out in an infested area. Spam the area with sterile males ready to go just before the normal males are mature, then almost all the females should mate with sterile males if they're released in larger numbers than the females.

Biologists are debating about whether or not they should come up with a plan to make that fly extinct. Does it serve ANY beneficial purpose? Is there some other animal that would become endangered or go extinct because that fly and/or its larvae are its majority or only food source? A viral or bacterial vector would be extremely tricky. We have the Wuhan lab in China and SARS CoV-2 as an example of tinkering with a virus with poor controls on keeping it contained. Wouldn't want a virus specifically tailored to knock out Cochliomyia hominivorax get a rogue mutation that kills some not so pesty fly whose larvae dispose of dead animals.

If the only thing Cochliomyia hominivorax does is propagate itself and nothing else absolutely must have that fly to survive, then I'd say eliminate it.
 
Quite an interesting method, thanks for telling👍 imho, nature is too complex to fully understand all the connections using science in its current state for total destroy any living creature, perhaps all these parasites protect us from something more terrible and ancient, like Cthulhu
 
"Lunch" for me consists of a large pack of crackers with imitation cheese spread in between, a large Snicker's bar, and a 20 oz. Fanta. Will set you back almost $9.oo (and try to focus on the Fanta's flavor, instead of the fact it was originally created in Nazi Germany during the War).

That's too much money for me. So 98% of the time, it consists of no food, and just purified water.
 
Only the Fanta name is the same as its 1940's origins.
  • Whey: A watery byproduct of cheese production.
  • Apple Pomace & Fibers: The pulpy waste and skins left over from cider presses.
  • Fruit Scrapings: Assorted fruit peels and seasonal leftovers.
  • Beet Sugar & Saccharin: Used to sweeten the tart liquid due to heavy wartime sugar rationing.
  • Other Add-ins: Depending on what was available, ingredients could include leftover grapes or lemons. [1, 2, 3, 4, 5]
 
Today -- Veggie Soup.

Beef stock, lots of seasonal and root vegetables, bell peppers, poblano peppers, a couple of habaneros, a bit of grated ginger, a tiny bit of finely grated horseradish root, onions, lots of garlic, one sweet potato, beans, plus one 'rope' of grilled turkey sausage and a bunch of shrimp. A sachet with a bunch of fresh herbs (sage, rosemary, thyme, tarragon), plus fresh Italian parsley and dried fenugreek leaves. Plus some of my own spice blend. Will let it 'rest' a couple days, allowing the flavors to meld. Then, it's into the containers and freezer. A good ~6+ weeks of soups, from the batch.
 
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I'll see your veggie soup and add my beef stew.

8 oz flank steak
2.5 pounds steak trimmings (got on sale from butcher)
2 Russet potatoes
1 lb. mixed fresh mushrooms
Decent shot of apple juice
---everything from here down was sautéed in olive oil before adding to pot---
1 huge clove elephant ear garlic
1 red onion
1 yellow onion
Celery
Carrots
1 large jalapeño

- Sear the meat in hot oil
- Sear the onions in oil added to beef juices
- Pressure cook flank steak and ham hock 45 minutes in lightly salted water

Mix it all together. Add fresh pepper. Boil for 20 minutes. Delicious and very simple with just two spices.

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