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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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06-10-2011, 12:52 PM
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#1 |
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Knows what a fatty is.
Join Date: 06-18-07
Location: Kansas City, MO
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The red liquid from meat isn't blood. I would have never known.
Sorry if this isn't the home for this link, I really didn't know if it were suitable for q-talk however. I decided to go with the "awareness" part of this one. lol
http://www.misconceptionjunction.com...at-isnt-blood/
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Charbroil Silver Smoker Charbroil Gas/Charcoal Grill Charbroil Commercial Infrared Grill myspace.com/mynera Gamer Tag for 360: :twisted:Carnal Sanders:twisted: |
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| Thanks from: ---> |
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06-10-2011, 01:42 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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But, try telling that to someone. Great information, thanks
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-10-2011, 02:03 PM
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#3 |
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Found some matches.
Join Date: 06-01-11
Location: El Cajon
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Thanks for posting, good info.
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06-14-2011, 02:14 PM
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#4 |
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is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Good read thanks for the link.
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06-14-2011, 03:36 PM
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#5 |
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is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Always good to understand the science behind what we do. Thanks for the link.
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"If I were just a bit more humble, I'd be perfect" |
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06-26-2011, 08:40 PM
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#6 |
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Is lookin for wood to cook with.
Join Date: 01-17-10
Location: san luis potosi S.L.P.
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i love knowing new things this site always keeps me sharp
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06-27-2011, 02:23 AM
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#7 |
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Is lookin for wood to cook with.
Join Date: 06-17-11
Location: Holts Summit, Missouri
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But I butcher my own meat...calves, pork, chicken, duck, rabbit, squirrel, deer, coon....you name it...wonder if thats why it tastes so much better. Aside from the feed it gets, does the blood add to teh flavor...cuz man I LOOOOOVE me a rare steak!
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Just getting started grilling...Use to using campfire...Weber 2' dia...Cast Iron...Rotisserie Spit |
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06-27-2011, 08:30 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Good stuff!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-28-2011, 07:18 AM
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#9 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Interesting information. Now I need a med-rare steak to start the day!!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-28-2011, 07:43 AM
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#10 |
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Full Fledged Farker
Join Date: 06-30-09
Location: Richmond, VA
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Didn't know that. Good read.
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06-28-2011, 08:36 AM
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#11 |
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is one Smokin' Farker
  Join Date: 03-19-10
Location: Cornpatch USA
Name/Nickname : Fitz
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Thanks for posting, interesting story.
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06-28-2011, 09:37 AM
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#12 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Very cool article. I always suspected that the reason pheasant and duck breasts were so dark was that they were getting more use. Thanks for sharing this!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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