thymeless

https://en.m.wikipedia.org/wiki/Advanced_meat_recovery is included

Meat by product has a meaning not met in this discussion. The division is mostly along the lines of striated vs smooth muscle plus...

Would you explain by products then. I mean when you butcher a cow, no cut is 100% perfect. There are trimming scraps which is where...

While I get what you're driving at, how is partially defatted chopped beef not beef?

My understanding is it's not so much the glue as the silica bamboo contains. Silica can be quite hard and contribute to chipping your...

Just do the math. If it's 100% pure beef, seasonings would dilute that percentage and have to be shown on the package as ingredients...

You need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you. I prefer...

Pot pies. Started with a smoked brisket. Then leftovers went into pho. Then tacos. Now pot pies.

You can rearrange the content. You can sort the recipes by ingredients. You can sort the recipes by region. You can sort by technique...

Poached chickens have their place. For western cuisine maybe that's when chicken is not the star of the dish. But there are a few Asian...

I've done it as making my own bacon.

You can't leave them in there all day. they won't stay warm enough to be food safe. And even if they did stay warm enough they'd...

Sounds like some form of giardinera. But yeah. Skip the fat.

I'm getting over a cold. Haven't had any appetite all day.

It varies with the type of sausage, such as bangers which at times had so much filler they'd expand out of their casings.