Dry roasted lamb with Moroccan spices
This is a recipe I found and used for a post on “What meat to cook for Easter?” It proved to be the most succulent and juicy lamb we had eaten for a long long …
This is a recipe I found and used for a post on “What meat to cook for Easter?” It proved to be the most succulent and juicy lamb we had eaten for a long long …
The origins of goulash date back to Hungary over 1000 years ago and it could be considered an early foray into dehydrated food. Hungarian shepherds, who often spent long days out in the fields with …
Easter is a big event in the Christian calendar. It marks the end of Lent where traditonally people have fasted as one of a number of personal sacrifices. During Lent, if you are a devout …
If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then the charts on the Meat Cuts page are for you. There are some …
A month or so back I was interviewed by Spanky (from RDU) on the subject of – you guessed it – meat. Check out the interview below:
I reported earlier today about Fargginay’s Bacon cologne – of which I have some on order. J&D’s (that stands for Justin and Dave) have a mission to make everything taste like bacon. They started with Bacon …
The latest news to hit the meat world in April is the release of a new fragrance from the house of Fargginay (say it fast). At first I wondered if this was a cruel April …
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
This site is looking like it has only pork on it’s mind. I make no excuses for that. And I make no excuses for featuring the work of the two wunder-kids at Animal Restaurant in …
There’s nothing quite like the smell of bacon frying. If I could I’d eat it every day. But I rarely cook pork of any kind. I think it’s because it often turns out tough and …