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The Future Of Food

T'hain Esh Kelch said:
ORRRRRRRR... You are actually wrong. Unless of course, you take a random cow farmer and not the average, in which case you may be right. The 2600 gallons is pretty close to be right for grass fed cows in the US.

The actual source that they quote in your link says 176 gallons for conventional US production of beef. Funny how a site with an agenda can't even quote sources correctly, even when it is in their favor. As a world average, the article quotes 1600 gallons per pound of beef, for conventional production
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Referencing sites with agendas, I just want to know the truth, even if that is inconvienent. Not really surprising having spent 65 years living with humans, that often, sweet little lies are preferable.
 
RootBeerMan said:
Squirrel meat is pretty tasty stuff! Just have to avoid eating the brains. Not too many decades ago, they were staple fare in many Southern and Appalachian kitchens! Cute doesn't come into the equation.
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Same is still true around here when push comes to shove in some of the hill folk larders, but squirrel meat's strictly a fallback when last year's deer has long since been taken from the freezer. This time of year is when the little brats seem to know they can practically lounge on your porch while the deer hunters are way up in the woods all the while after dawn. Regular season here opened Sunday...
 
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RootBeerMan said:
Squirrel meat is pretty tasty stuff! Just have to avoid eating the brains. Not too many decades ago, they were staple fare in many Southern and Appalachian kitchens! Cute doesn't come into the equation.
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As a child in the 60s ate a squirrel at my Uncle’s house in the mountains of West Virginia. I can’t remember if I liked it. My GrandParents also in W.Va. raised rabbits for consumption. I did not like hearing them scream. I spent my young adult life in Maryland hunting squirrel, doves, and deer with friends as a social activity, but don’t remember if anyone took the squirrels home to eat. I swore off hunting as an adult as I grew to dislike killing animals.

LizKat said:
Same is still true around here when push comes to shove in some of the hill folk larders, but squirrel meat's strictly a fallback when last year's deer has long since been taken from the freezer. This time of year is when the little brats seem to know they can practically lounge on your porch while the deer hunters are way up in the woods all the while after dawn. Regular season here opened Sunday...
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Avoid the woods! 😉
 
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Huntn said:
Avoid the woods! 😉
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During deer season I not only avoid the woods but also avoid wearing or carrying anything white, not that it would make any difference to the occasional idiot "hunter" who puts one into a Holstein cow or even an all-black or all-white dairy goat, or who just fails to know his backdrop when shooting. Anyway I sure do try not to produce any visual effects akin to the flicking of a whitetail deer's namesake appendage.

And... like any other resident of near-forested areas: I try to keep my car from connecting with the damn deer as they either flee from the hunt or seek to mate during the season. Not that deer don't hunt cars in the off season as well. 🙄 Deer may not figure forever in the future of food on this planet but they're definitely in the ongoing business plans of auto body shop owners.
 
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This is a delicious spread, but more expensive than some other vegetable based threads. Purchased on sale to try.

E654239F-14E5-4999-B219-4F5DB2BDF417.jpeg
 
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Interesting... but I think ima gonna stick with small amounts of dairy butter... and large amounts of real avocados... 🙂

Prior to today, I hadn't noticed your previous post from the slightly wayback there, about that beef recall. Just as a side note, I have a friend who happened to read about that particular recall (the third one for the JBS Tolleson plant at the time), then decided to look up JBS USA Holdings Inc and after that JBS SA (Brazil) ... and after that a large bunch of related WSJ and other newspaper articles (about which can't say more here without politicizing the thread) and after all that became a vegan, all in the timeframe of about three days including trips to the landfill and then to the supermarket to revise contents of pantry and freezer...

LOL the perils of having an inquiring mind about food.
 
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we have been considering a "real" butter replacement
price of butter has been increasing. Melting the butter, it seems to fall apart; lots of water in the melt. Also seems to have un dissolved solids. What remaining, that is not water and not solid seems to be like oil.
 
jeyf said:
we have been considering a "real" butter replacement
price of butter has been increasing. Melting the butter, it seems to fall apart; lots of water in the melt. Also seems to have un dissolved solids. What remaining, that is not water and not solid seems to be like oil.
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There really is no replacement for butter. Only for cheap butter. I gave up on American butter years ago and use Kerrygold Irish butter for everything. It costs more than the American stuff, but the difference in quality and taste is noticeable. If you're not wanting any solids or the like in your melted butter when you cook you can melt your butter and skim them off. Or you could buy a jar of ghee (which is just clarified butter). It's available in most stores, these days and it's great for cooking any food, not just Indian.
 
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LizKat said:
Interesting... but I think ima gonna stick with small amounts of dairy butter... and large amounts of real avocados... 🙂

Prior to today, I hadn't noticed your previous post from the slightly wayback there, about that beef recall. Just as a side note, I have a friend who happened to read about that particular recall (the third one for the JBS Tolleson plant at the time), then decided to look up JBS USA Holdings Inc and after that JBS SA (Brazil) ... and after that a large bunch of related WSJ and other newspaper articles (about which can't say more here without politicizing the thread) and after all that became a vegan, all in the timeframe of about three days including trips to the landfill and then to the supermarket to revise contents of pantry and freezer...

LOL the perils of having an inquiring mind about food.
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jeyf said:
we have been considering a "real" butter replacement
price of butter has been increasing. Melting the butter, it seems to fall apart; lots of water in the melt. Also seems to have un dissolved solids. What remaining, that is not water and not solid seems to be like oil.
Click to expand...

If not using olive oil, I use real butter for cooking, brands I find at Kroger’s or HEB, and it is expensive. The avocado spread I mentioned is at the same price of butter, twice as expensive compared to other vegetable spreads. Usually I buy something like I can’t believe it’s not butter.

@LizKat how has becoming a vegan going with your friend? It’s one thing to declare no meat or dairy, and another to be a true vegan. 🙂
 
Huntn said:
If not using olive oil, I use real butter for cooking, brands I find at Kroger’s or HEB, and it is expensive. The avocado spread I mentioned is at the same price of butter, twice as expensive compared to other vegetable spreads. Usually I buy something like I can’t believe it’s not butter.

@LizKat how has becoming a vegan going with your friend? It’s one thing to declare no meat or dairy, and another to be a true vegan. 🙂
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He hasn't looked back. I think it helps that his daughters and one of his sons are vegan... I guess that particular beef recall and his subsequent personal inquiry into one of the behemoths of meat processing was just the proverbial last straw...

As far as butter or substitutes go, I've usually relied on Smart Balance (olive oil type) as a backup against running out of "the real thing" in winter, therefore may have some of that in the fridge, but I do prefer using olive oil or butter.
 
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