Moderateman Moderateman

Carnivores of America UNITE!

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Carnivores of America UNITE!

We have nothing to lose but some pesky peta people.

from JoeUser Forums
Give me meat, rare, real rare, blood rare, juicy, a nice cut of prime rib, ribeye, porterhouse, t bone, filet minion.

Carnivorians take back our meat from the hands of the unbelievers.

the vegheads are dangerous, they think we are cows.

Maybe someone should show them all our teeth, the front teeth made for biting chunks out of MEAT, the back to chew it with.

get the chant going.MEAT! MEAT! MEAT! MEATMEATMEATMEATMEAT!!! STOMP YOUR FEET for meat.
misc
27,366 views 91 replies
Reply #26 from JoeUser Forums Top

name him Arnold

First rule of farming.  Never name your food!  My SIL named her Pot Bellied Pig Bacon.  It was!

Reply #27 from JoeUser Forums Top

My heritage includes cannibals, so what can i say, it's in my blood to love MEAT!!!!!

Uh, Hi Island gurl.  Nice weather.  Can I send you some sirloin steaks?  I am sure you will find them tasty!

{Counts fingers......1...2...3...4...5...6...7...8...9...10}

Whew!

Offworld Trading Company
Reply #28 from JoeUser Forums Top
Daughter of a butcher here..

I do love a good rib eye..

Hey Tex..How come you don't eat the lunch meat, sausage, ground beef..etc..is it because it is mixed up stuff or just cause you don't really know what is in it?! I kind of agree with the latter part.

Island gurl..I for sure want to be your friend

KellyW.
Reply #29 from JoeUser Forums Top
Hey Tex..How come you don't eat the lunch meat, sausage, ground beef..etc..is it because it is mixed up stuff or just cause you don't really know what is in it?!


It's a little bit of both. I never had a taste for things like chicken or pork chops, but I ate wieners and ground beef and even sausage until a teacher in high school read excerpts of The Jungle to us...and then later a home ec teacher showed a graphic documentary about a kid who got E. Coli and nearly died.

Ground stuff is such a mix of parts and grime. It's the meat of several animals all jumbled together. It's just gruesome to me.

With steaks, I know it comes from one animal and doesn't have any weird stuff mixed in it and it seems cleaner. Also, I feel better about it because E. Coli lives on the outside of the meat, making steaks safer.

I'm not sure why I don't like sandwich meat.

I'm just weird, hehe. I'm REAL fun to go to a restaurant with, too...hahahhahaa.
Reply #30 from JoeUser Forums Top
#22 by drmiler
Tuesday, August 09, 2005


beef jerky (again, a ground mixture of meat)


"real" beef jerky is NOT ground meat. Only the immatation stuff is ground.


as someone that has and will continue to jerk his meat {wide eyed look} dear, elk beef {cow} moose and any other thing that I can draw a bead on.
Reply #31 from JoeUser Forums Top
#23 by thatoneguyinslc
Tuesday, August 09, 2005


Vegetarian" is Apache for "bad hunter"


now thats funny, have an insightfull on me { I do not give many out} lololo
Reply #32 from JoeUser Forums Top
25 by island_gurl12
Tuesday, August 09, 2005


I could make a joke there, IG, but I luv ya and so will resist.... ; )

Oh c'mon JOE!!! I wanna hear it now! (i think i have an idea of where it's leading though )


yeh joe let it rip,!!!
Reply #33 from JoeUser Forums Top
#28 by KellyW.
Tuesday, August 09, 2005


Daughter of a butcher here..


if I was single and you were to I would swoop you up.. mmmmmmmmmmmmmmmmmm fresh meat 2 inches thick.
Reply #35 from JoeUser Forums Top
if I was single and you were to I would swoop you up.. mmmmmmmmmmmmmmmmmm fresh meat 2 inches thick.


Ahhh shucks....
Reply #36 from JoeUser Forums Top
34 by Shovelheat
Tuesday, August 09, 2005


fresh meat 2 inches thick.


damn, MM! I'm jealous...


last time I had a steak that thick I had to see both my daughters into slavery. lol
Reply #37 from JoeUser Forums Top
if I was single and you were to I would swoop you up.. mmmmmmmmmmmmmmmmmm fresh meat 2 inches thick.


Awwww Elie....you only wish it were so. You don't get to add all the measurements together.
Reply #38 from JoeUser Forums Top

Awwww Elie....you only wish it were so. You don't get to add all the measurements together.

I was wondering who would be the one to lampoon Moderateman for that one.

Reply #39 from JoeUser Forums Top
37 by drmiler
Tuesday, August 09, 2005


if I was single and you were to I would swoop you up.. mmmmmmmmmmmmmmmmmm fresh meat 2 inches thick.


Awwww Elie....you only wish it were so. You don't get to add all the measurements together.


so there I was with this hottie, and she was moaning and sweating, then she started crying, "Oh baby give me that hard 12 and make me hurt"



so I slipped her my 2 incher 6 times and slugged her inna jaw.
Reply #40 from JoeUser Forums Top
#38 by Dr. Guy
Wednesday, August 10, 2005


Awwww Elie....you only wish it were so. You don't get to add all the measurements together.

I was wondering who would be the one to lampoon Moderateman for that one.



there will be no whale killing around here.
Reply #41 from JoeUser Forums Top
41 by little_whip
Wednesday, August 10, 2005


Tex, if you've only had one bite of chicken in your entire life, it must have been one NARSTY bite of chicken!

How was it prepared? What part of the bird did you taste?

Skinless, boneless chicken breast meat is the tastiest, most versatile thing at the meat counter. (steaks not included, they're in a class of their own.)

In addition its low in calories and fat, a good bargain because in spite of it's higher price there is no waste, no bone, skin, or grease to cook out of it, and it can be prepared a zillion different ways, taking on the flavors of the other ingredients.

If you ever tasted one of MY chicken dishes, you'd fall in love.

Bonus Rating: Trolling Insightful


wanna job?
Reply #42 from JoeUser Forums Top

there will be no whale killing around here

Ah, quit your Blubbering!

Reply #43 from JoeUser Forums Top

Skinless, boneless chicken breast meat is the tastiest, most versatile thing at the meat counter. (steaks not included, they're in a class of their own.)

And it tastes like paper.

Reply #44 from JoeUser Forums Top
43 by Dr. Guy
Wednesday, August 10, 2005


there will be no whale killing around here

Ah, quit your Blubbering!


ooooooooo good one! have an insightful my friend.
Reply #45 from JoeUser Forums Top
44 by Dr. Guy
Wednesday, August 10, 2005


Skinless, boneless chicken breast meat is the tastiest, most versatile thing at the meat counter. (steaks not included, they're in a class of their own.)

And it tastes like paper.


not if it's cooked right, my chicken is moist, I use only boneless skinless chicken too.
Reply #46 from JoeUser Forums Top
I have to disagree vehemently with the skinless boneless thing. All the flavor is in the fat and bones. I rarely ever use boneless chicken for anything. MOst of the time when I use the breast I cook it on the bone.

Pound for pound the best piece of meat on a chicken is the thigh. Huge fat content, leaves tons of drippings and makes great stock. Will tolerate about any kind of abuse without drying out and getting gross. You braise it, move it on to whatever you want to do with it, and the stuff that is left over is gold.
Reply #47 from JoeUser Forums Top
I have to disagree vehemently with the skinless boneless thing. All the flavor is in the fat and bones. I rarely ever use boneless chicken for anything. MOst of the time when I use the breast I cook it on the bone.

Pound for pound the best piece of meat on a chicken is the thigh. Huge fat content, leaves tons of drippings and makes great stock. Will tolerate about any kind of abuse without drying out and getting gross. You braise it, move it on to whatever you want to do with it, and the stuff that is left over is gold.


As someone who's a little more than an amateur chef, I'd have to agree with baker on this. Boneless, skinless only if your going strictly for presentation.
Reply #48 from JoeUser Forums Top
47 by BakerStreet
Wednesday, August 10, 2005


Huge fat content,


and this is why I eat skinless.

I use many many marinades for extra flavor, soak the breast for about 4 hours in what ever marinade you like there are hundreds to choose from.

chicken fat is bad for you. real bad.
Reply #49 from JoeUser Forums Top
#48 by drmiler
Wednesday, August 10, 2005


Boneless, skinless only if your going strictly for presentation.


if yer ever out this wat doc, I will feed you the most moist, tasty skinless, breast you have ever eaten.

I am NOT an amature chef btw. I love cooking and usually can outcook any fem I have been with.
Reply #50 from JoeUser Forums Top
"chicken fat is bad for you. real bad."


In my experience, the sodium content of marinates aren't what you'd call 'health concious', either. Regardless, by the time I braise the thighs most of the extra fat is gone, though I admit that it usually ends up in the rice or pasta.

Anyway, the chicken fat isn't any worse for me than the lard I generally use to cook with, and the cigars and rum I poison myself with daily...