We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
My local newspaper ran an article Sunday about new rules for meat. To quote, "The federal agency overseeing food inspection is imposing new rules that reclassify as safe for human consumption animal carcasses with cancers, tumors, and open sores." At first I thought this was a hoax and indeed using altavista and yahoo could not find any corroborating websites. But today I tried google and sure enough found http://www.the-inspector.com/pacific/breeze12-99.shtml .[p]Which is somewhat alarming. It triggers several questions:[p]1) I can get what probably is safe meat by buying from Wild Oats, however their prices are a bit on the high side. Do you have a better suggestion for a place to shop?[p]2) It's a bit of a drive to get to that store, which means I would probably need to buy a month's worth and freeze it. Does freezing seem to affect the texture of various kinds of meat? (In my opinion frozen turkey needs to be brined to restore flavor.)[p]3) Just to be curious, when cooking ground beef bought from the supermarket for chili, I notice a tremendous amount of water gets released, which I either ladle out or soak up with a paper towel. Is this caused by grinding ice as one recent post hinted?[p]Many thanks in advance for your thoughts.
[ul][li]link for new meat inspection rules