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Cuisine for Our Future

Huntn

Huntn

macrumors Penryn
Original poster
May 5, 2008
24,781
27,859
The Misty Mountains
I was going to talk about bugs. In what thread was that recently mentioned? :oops:

Instead, let’s talk goat:
The last time I saw a sign for Cabrito was on the Mexican side of Laredo. Anyone eat Cabrito regularity? Regarding eating healthy, Goat meat has the same amount of protein and half the calories of beef. Interesting article:

Goat Meat Could Save Our Food System, But We're Too Afraid To Eat It
https://www.huffpost.com/entry/goat-meat_n_5bb64c71e4b028e1fe3bcfa2
 
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Huntn said:
I was going to talk about bugs. In what thread was that recently mentioned? :oops:

Instead, let’s talk goat:
The last time I saw a sign for Cabrito was on the Mexican side of Laredo. Anyone eat Cabrito regularity? Regarding eating healthy, Goat meat has the same amount of protein and half the calories of beef. Interesting article:

Goat Meat Could Save Our Food System, But We're Too Afraid To Eat It
https://www.huffpost.com/entry/goat-meat_n_5bb64c71e4b028e1fe3bcfa2
Click to expand...

Look: Forget goat, or horse or dog.

Eating - and treating - meat - and meat sources - intelligently and respectfully would do the trick; you don't need to eat meat daily, and when you do, meat need not be the centre of the dish.

When I prepare pasta, for example, I will often have a slice of pancetta diced to flavour the tomatoes, garlic, onions, or beans, or whatever else I am preparing; this means that I still get to have the meat flavour, but without meat dominating.

If meat was regarded as a weekly or twice weekly treat, rather than a daily necessity, and the animals and fowl that become meat treated respectfully rather than slaughtered industrially, this problem would be reduced.

When I eat chicken, I buy free range organic chicken, from the farmer that raised it. Thus, I know this bird has had a good life, and I also know that this is a good life that has allowed it to run around a bit, vary its diet, and has made its muscles work and thus, as a consequence, the bones are heavier, and the meat is an awful lot tastier.

Yes, it costs around four to five times more than what I would pay for a chicken in a supermarket, but, I am happy to pay this, knowing, 1) the bird has had a decent life (and death) governed by ethical principles, 2) the meat tastes an awful lot better, - damn it, I can even use the bones to prepare a tasty stock, 3) the farmer who put the time (because these birds take a lot longer to mature than battery chickens) and the effort and work to raise the bird in this manner to gets my cash, not some anonymous ghastly company with distant owners, avaricious shareholders, and peculiar but complicated financial instruments availing of off shore banking.
 
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Scepticalscribe said:
Look: Forget goat, or horse or dog.

Eating - and treating - meat - and meat sources - intelligently and respectfully would do the trick; you don't need to eat meat daily, and when you do, meat need not be the centre of the dish.

When I prepare pasta, for example, I will often have a slice of pancetta diced to flavour the tomatoes, garlic, onions, or beans, or whatever else I am preparing; this means that I still get to have the meat flavour, but without meat dominating.

If meat was regarded as a weekly or twice weekly treat, rather than a daily necessity, and the animals and fowl that become meat treated respectfully rather than slaughtered industrially, this problem would be reduced.

When I eat chicken, I buy free range organic chicken, from the framer that raised it. I know this bird has had a good life, and I also know that this good life which has allowed it to run around a bit, has made its muscles work and thus, as a consequence, the bones are heavier, and the meat is a lot tastier.

Yes, it costs around four to five times more than what I would pay for a chicken in a supermarket, but 1) the bird has had a decent life (and death) governed by ethical principles, 2) the meat tastes an awful lot better, - damn it, I can even use the bones to prepare a tasty stock, 3) the farmer who put the time (because this birds take longer to mature) and the effort and work in raise the bird in this manner to gets my cash, not some anonymous ghastly company with distant owners, avaricious shareholders, and peculiar but complicated financial instruments availing of off shore banking.
Click to expand...
I agree with you. I realize beef is a terrible choice for us and for the environment. Cattle have been credited adding mega tons of methane into the environment and as far as a meat, it’s not healthy but it is the best tasting meat out there. Never the less, I could see myself kicking streak, although I still love Whataburgers on occasion. (That’s a fast food chain.)

One thing I have started doing is eating many more salads, but even though, I still expect the equivalent of a sliced up chicken breast on it. And on pasta, we usually include ground chicken or turkey.
 
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Huntn said:
I agree with you. I realize beef is a terrible choice for us and for the environment. Cattle have been credited adding mega tons of methane into the environment and as far as a meat, it’s not healthy but it is the best tasting meat out there. Never the less, I could see myself kicking streak, although I still love Whataburgers on occasion. (That’s a fast food chain.)

One thing I have started doing is eating many more salads, but even though, I still expect the equivalent of a sliced up chicken breast on it. And on pasta, we usually include ground chicken or turkey.
Click to expand...

I'm content with an exceptionally good fillet steak once a month, or once every two months.

That makes it a welcome treat, and I will buy organic, aged meat (from the person who reared it), meat that has been raised properly, treated with respect, fed on natural food, slaughtered humanely and aged properly. Again, this is an expensive treat, but that is good as you treat it with the respect due a special treat and the farmer who raises his herd ethically is also rewarded for having made such choices.

In a number of (less developed) societies, being able to afford to eat and serve meat is viewed as a visible sign of wealth, and it is an excellent source of protein.

Personally, I do not much care for a world where a feast is marked by serving several types of meat, the entire meal lacking vegetables or salads.

I don't think the issue is "kicking" meat; I have no intention of forgoing Parma ham, or artisan sausages; I just eat less meat, and would have a few meat free days each week.
 
Goat meat is fine, not my favorite but I'm certainly not averse to eating it.

Cabrito roasted over a coal fire is certainly delicious, but as you pointed out, it's not always easy to find this side of the river (unless you have some Mexican friends who can point you to a good hole-in-the-wall that has it).

On the other hand, a LOT of Indian restaurants serve goat meat, which is where I usually end up eating it. Again, not my favorite but it's fine.
 
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I love steak, but probably only get it two or three times a year.

Mostly we eat chicken because of Mrs AFB food intolerances.
But I’ll probably be meat free a couple of nights a week.
Lunch is nearly always salad with either a bit of tuna or cheese.
 
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Huntn said:
Average Americans eat 200+ lbs of beef and chicken annually.
Click to expand...
Average Americans are pretty large!
7F1FC574-A0BC-4AF7-9FDE-6D41364E1EB4.jpeg
 
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Apple fanboy said:
Average Americans are pretty large!
View attachment 794227
Click to expand...
This phenomena has occurred in the last 50 years, 3 generations.

  • Imo, it first started with the idea that eating fat makes you fat pushed by some 1960s nutrition researchers.
  • Then processed food manufacturers lowered fat and replaced it with sugar, and touted, look healthy!
  • Restaurants doubled portion sizes,
  • and finally children with all their electronic toys are not nearly as active as when I was a child, and we’ve ended up as a nation of fatties. :(
Now my excuse is aging. I’m 65 years old, 5’10” and 210 lbs so I am overweight. If I could still run 5 miles, 3 times per week, if I still had my 20s metabolism, if I could swim 100 laps, I would. But it’s not my will, it’s not even my muscles, it’s my joints and deteriorating frame which is the road block.

So the answer for the aging, besides being active (which helps) is calorie intake. And it does not take that much food to put you over the limit. Are you listening fatties? ;)

Reference article:
4 Myths about Fat You Need to Stop Believing
https://greatist.com/eat/healthy-fats-myths-you-need-to-stop-believing-about-fats
 
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