Biltong is a South African variant on jerky. Jerky is hot-smoked (cooked), but biltong is preserved by soaking the strips of meat in vinegar and salt for a while, and then hanging it to dry. As with all things cooking, opinions on the time of curing and drying vary wildly, but I've come up with a combination of techniques that result in a nice snack after only a couple days.
I`m more or less with Cave when it comes to TV sports, though I will put a baseball game on in the background but actually going to watch a game in person is thrilling and highly enjoyable. Granted you pay a lot more for your unhealthy food that way, and you actually have to pay for the game. More on topic, still not sure what to do with the ground turkey.
Mate with it. Give birth to a new species: the ground human. I'm sorry. I'm even more bored than usual after the football games are over. Maybe I should write. But if I write, I wouldn't get to develop the cultural anthropology of the ground human.
Writing exorcize - write .5kw on the detailed description of ground human. Bonus points for imparting smells, movement, animated descriptions only!. Anyone can animate real ground meat - borrrrrring!
I mean I`ve been meaning to write something lately. Set it in, some sort of lab working on lab grown meat or cloning for food production do it from the point of view of someone working there, as part of a log. Go for classic Sci-Fi Horror pulp feel, use all the troupes, have some Resident Evil overtones. Some Aqua Teen Hungerfource Meatwad thing crawling around absorbing people into itself.
The Thing (1985) meets Reanimator (or whatever one had the BBQ duck in the restaurant wake up and start quacking)
I very much doubt I will cook tonight - by the time I finish at the gym and cricket practise I will likely be far too wiped out. Maybe some ramen noodles and a cold beer. I'm easy.
Lasagna. And managing portion control with a meat-sauce pasta for the first time in my life. It's not my favorite food, but it is my kryptonite.
I f*ked up the packet brownie, too much water. Idiot, a big idiot. And omelettes for tea were very depressing. I need a new species to eat, shelves are limiting an incredible imagination and already many chickens have perished for my belly. Time for the veal in a sous vey bath together. My baby, baby cow in a bath of gravy, biting at her rump and never pulling the plug, a baby with chips.
Some approximation of cheese and bacon potato pancakes. Didn't consult a recipe, but I watch a lot of cooking shows. They're okay.
Didn`t cook tonight, but eating the best chicken wraps in town which you can only get on the weekends at a certain music venue. Made with neuchatel cheese, it`s amazing.
Heating up a frozen chicken pot pie. I was going to go out, but I looked out the door and the weather was scary, so I decided to stay home and subsist on what I have in the freezer. In other words, I chickened out, in both senses of the word.
The weather outside is frightful but the fire is so delightful. Let it snow let it snow. Doesn`t show sign of stopping but I`ve brought some chicken for pot pieing.
Other than Plated, I have not been cooking much lately due to an awful cold that is just now taking its leave from my body. I think I'm ready to jump back in though and am really feeling like my favorite Fall side dish - roasted root vegetables. I think I'll sous vide some pork chops and serve them with a maple-balsamic glaze I've done a couple of times before.
Evening all - newbie to the forum but not to the kitchen so would like to join in here (c: That said I had a cooked breakfast - bratwurst, scrambled egg, grilled cherry tomatoes, toast so dinner will be the extra bratwurst served with a beer! Off to stay with 94 y.o mother next week so will be browsing this thread for tips on feeding partially sighted, fussy oldsters without teeth...
