{meet the meat} Carnivore Questions

When Chris first approached me about writing for From Scratch Club (over a year ago! woot!) we were both excited for me to write about meals and recipes that were a bit more meat-centric.

I’m not a “Meatless Monday” kind of gal. I’m more of a “oh you aren’t eating meat on Monday? MORE MEAT FOR ME” kind of gal. I’ve been having a ball writing about all of the things I like to cook.

Here is my problem.  Don’t tell anyone, but I’m running out of ideas.

Short Ribs from Healthy Living Market

Short Ribs from Healthy Living Market

No really.. I am. Basically this is what happens lately:

1. Pull meat out of fridge.
2. Sprinkle with seasoning of some kind.
3. Roast, fry, broil, bake, braise or grill meat. Sauce of some variety may be deployed.
4. Put on a plate with veggies.

TADAH!

Thyme Braised Short Ribs from Melissa Joulwan

Thyme Braised Short Ribs from Melissa Joulwan’s Well Fed2.

Sometimes I even live on the edge and I put an egg on it.

And most of the time I’m pretty ok with this. I mean, not every meal has to be complex to be delicious. Sometimes the simplest meals are the most glorious.

Parmesan Dijon Chicken by Ellie Krieger from Weeknight Wonders

Parmesan Dijon Chicken by Ellie Krieger from Weeknight Wonders

Sometimes, I cook one of the recipes I’ve bookmarked on Eat Your Books and don’t change a thing. So many brilliant people out there have put together recipes that are just perfect as they are so I just make them, and eat them and enjoy them…

But it doesn’t make for very exciting blogging. I mean, it’s either something I didn’t write down or it’s something SOMEONE else has written down.

Orange Sriracha Chicken from Nom Nom Paleo

Orange Sriracha Chicken from Nom Nom Paleo

So! Here is where YOU come in, oh faithful readers.

What do you want to know?

  • Did you want to learn more about certain cuts of meat and where they come from?
  • Is there a specific cooking method you are interested in want to know when to use which method?
  • Maybe you’d like a recipe round up of what I’ve cooked and from where?
  • Would you like a regular series of “Carnivore Questions” where you folks send me questions and I try to answer them?

Help a carnivore out, wouldja?  Leave a comment.  Let me know what you think and how I can help you eat more meat! (RAWR)

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Categories: Happy Meat, Meat, recipe

Author:Jeni B

As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies. She lives in Albany with her partner of 12 years and their crazy bullmastiff. Find her on her blog, Pirate Jeni.

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9 Comments on “{meet the meat} Carnivore Questions”

  1. March 31, 2014 at 9:49 am #

    As to what method I would like to learn more about…I love my grill and smoker. I have cooked mostly pork and beef cuts that need to be cooked low and slow. Do you know of any special slow cooking recipes for the smoker? Spring is here and I am feeling creative. :)

    • April 6, 2014 at 7:02 pm #

      HI There! I actually have an old smoker that was gifted to me but I have yet to use it… maybe I should actually clean it up this year and give it a go!

  2. March 31, 2014 at 10:52 am #

    I am a meat eater as are my other at home family members, but I am squeamish. I can’t stand handling raw meat. I don’t like thinking about tendons, bones, etc… I can braise a short rib. I can butterfly a chicken breast, but I would like to learn how to cut down larger pieces of meat without totally getting grossed out. Any ideas?

    • April 6, 2014 at 7:03 pm #

      I actually do have some ideas as I used to be just like you… keep an eye out for a future post on this topic!

  3. March 31, 2014 at 11:03 am #

    I would love to hear more about certain cuts of meat, where they come from, and perhaps a recipe for that particular cut.

    • April 6, 2014 at 7:03 pm #

      Thanks for the feedback! I can probably make that happen.

  4. April 18, 2014 at 7:37 am #

    Meats that are pre-prepped before you slap them on the heat: with a brine, salt cure or marinade.
    Meats that are combined with non-meats to share the flavor: stews, tajines, goulashes.
    Meats that give you a lot of bang for the buck relative to the most expensive cuts (though I’ve noticed butchers are on to us and even the “throwaway” bits are now a few bucks a pound).
    Hope that gives you some ideas Jeni–I’m hungry!

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