Your Favorite Meat or Protein?
- Cherylptw Aug 10, 2014 04:06 AM
I'm pretty sure that most people who have read my postings know that I'm a carnivore with a love for all things pork...shoulders, hams, ribs, chops, feet, tails, cheeks, hocks, bacon & sausage, etc., I just love it. We have it at least once, if not more, every week. Runner up is poultry: chicken & poultry shares equal billing. Third place is nuts with the preference going to cashews, although I will eat just about any nut.
What is your favorite meat or protein? How often do you consume it per week/month and if you'd like to share recipes, cooking methods, tips, please do post.
Glad you mentioned Turkey.I cant wait until the holidays come.
We bake our Turkey overnight.Ah the smell of that Turkey cooking
is to die for.Lots of people I have told about the Turkey baking
overnight in the Brown Paper Bag are somewhat afraid.The Turkey
cooks on a very low Temperature.
I would have to go with pork. It's so versatile. Nothing makes as good a sausage as pork and I like to combine ground pork (good on its own) with ground beef for the best meatballs and meatloaf. For the small family watching their calories you can't beat a pork tenderloin.
And then there's the smoked pork products.....
This changes for me all the time, but currently I am crazed for fish of all kinds; we eat it two or three dinners a week, every night when we are at the beach. We eat a lot of chicken too.
Don't forget cheese!
This is a tough question, even for someone like me who rarely eats animal proteins.
In terms of frequency, can I say butter?
My favorite meat hands down is Thanksgiving turkey a la my mother. She roasts it with garlic and herbs, and a tiny bit of lemon. It's only eaten really once a year, maybe twice, which probably adds to the novelty and excitement for it. Her turkey ended over a decade of vegetarianism for me.
Also really love a good cut of beef, but those are eaten more frequently.
Beef. At least 3 times per week, in some form. We get wonderful steak here in the Midwest, which is reasonably priced and easy to simply grill, broil, or skillet-sear stovetop. And beef stew in fall/winter. And beef pot roast w/bay leaf, onion, carrots, potatoes. (Edited to correct the herb)
Roasted chicken. Weekly.
Seafood is very expensive here. Shrimp (frozen) is readily available at a price I'm willing to pay, and we have a shrimp dish a couple of times monthly. Salmon, once or twice a month. I loved halibut the 2 times I had it. Lobster is always good - a once a year treat.
Great cheese, from nearby Wisconsin, is always available in our house for daily snacking and use on salads and in sauces.