• Welcome to RCTalk! 🚀

    Join the #1 RC community where hobbyists connect, share, and get expert advice on RC cars, trucks, boats, drones, and more!

    • ✓ Friendly & passionate RC enthusiasts
    • ✓ RC tips & troubleshooting
    • ✓ Buy, sell & trade RC gear
    • ✓ Share builds & upgrades

Whatcha Eating?

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, and others.
Ritz413 said:
View attachment 265968
Pork and French bread. Not every meal can go on a paper plate.
Cooked to 147 deg. ....the fda may not call it safe, but not everyone likes to compromise on dried out trash in the name of eliminating very minimal risk.View attachment 265970
Click to expand...
The main caution for pork meat, for decades, has been its prevalence to trichinosis. All meat, including beef, can be a carrier of this parasitic infection.
However, with modern farming standards, there hasn't been any documented US cases of trichinosis since the 60's. Many chefs are recommending to make pork "doneness" as you would prefer your beef. So, if you prefer bloody rare, then do so. If anything, you'll more likely get E.coli poisoning than trichinosis.
Of course, the FDA is not going to ever recommend consuming any meat raw or undercooked. But, how long have people been eating rare beef steaks and raw fish/shellfish?
However, the taboo of eating "undercooked" pork is still heavily ingrained in peoples' brain, to this day.
 
Xraycer said:
The main caution for pork meat, for decades, has been its prevalence to trichinosis. All meat, including beef, can be a carrier of this parasitic infection.
However, with modern farming standards, there hasn't been any documented US cases of trichinosis since the 60's. Many chefs are recommending to make pork "doneness" as you would prefer your beef. So, if you prefer bloody rare, then do so. If anything, you'll more likely get E.coli poisoning than trichinosis.
Of course, the FDA is not going to ever recommend consuming any meat raw or undercooked. But, how long have people been eating rare beef steaks and raw fish/shellfish?
However, the taboo of eating "undercooked" pork is still heavily ingrained in peoples' brain, to this day.
Click to expand...
Exactly . I follow guidelines for meat temp on wild harvested stuff like bear where the risk increases dramatically. Commercially farmed Pork is so much better when pulled at lower temps. Bear I will go to the 165 guidelines, or use ground for chili etc.
 
Ritz413 said:
Exactly . I follow guidelines for meat temp on wild harvested stuff like bear where the risk increases dramatically. Commercially farmed Pork is so much better when pulled at lower temps. Bear I will go to the 165 guidelines, or use ground for chili etc.
Click to expand...
Yes, bear and possum tartare, highly not recommended!
 
Xraycer said:
possum tartare, highly not recommended!
Click to expand...
Wait, I'm not supposed to eat it right off the road? Now you tell me.

Banjo Deliverance GIF
 
Ritz413 said:
Your commitment to making up for the lack of food pics has not gone unoticed.
Click to expand...
I just figured the large hairy beast has been in hibernation.
 
I forgot to photograph the tasty home-made pizza I had for dinner last night and finished off at lunch today. It was topped with slices of venison meatballs. 🦌 I make the dough in my bread maker... just put the stuff in, hit the switch, and it's ready to toss and top in 90 minutes.
 
Tunedfrog said:
I'm tellin' ya boys and girls, the wife nailed it this time. Amazing Chili with a few chicken strips.

View attachment 266181
Click to expand...
Man, that is exactly the way I love my chili- with some chunky maters 😋

I don't make it much like that anymore because Breydon doesn't like tomatoes when he can see them. Same for mushrooms.

You ever tried cactus? I replaced the green peppers one time with a bunch of this and it was pretty good.
https://www.walmart.com/ip/DONA-MAR...["In-store"]}]&classType=REGULAR&from=/search
 
WickedFog said:
Man, that is exactly the way I love my chili- with some chunky maters 😋

I don't make it much like that anymore because Breydon doesn't like tomatoes when he can see them. Same for mushrooms.

You ever tried cactus? I replaced the green peppers one time with a bunch of this and it was pretty good.
https://www.walmart.com/ip/DONA-MARIA-Nopalitos-Tender-Cactus-Shelf-Stable-Sliced-30-oz-Glass-Jar/10292966?fulfillmentIntent=In-store&filters=[{"intent":"fulfillmentIntent","values":["In-store"]}]&classType=REGULAR&from=/search
Click to expand...
Never tried cactus...what's the flavor like?
If I'm making the chili it's gonna be a no bean variety. Last time was bear and pork belly. I need to get new meat grinder before I make any more.
 
Ritz413 said:
Never tried cactus...what's the flavor like?
If I'm making the chili it's gonna be a no bean variety. Last time was bear and pork belly. I need to get new meat grinder before I make any more.
Click to expand...
I would say the texture and flavor was somewhere close to a green bean, but firmer, and a little richer/creamier. I bought a jar of that just to try it and I remember I really liked it in omelets and that chili, but I haven't had it in a long time because I couldn't find it again. But it seems it's back!

Back when I first found it I had a couple pounds of ground deer meat and 3/4 of a jar of that cactus and just started throwing a chili together. My two co-workers really liked it too. But I bet fresh would be even better.
 
WickedFog said:
I would say the texture and flavor was somewhere close to a green bean, but firmer, and a little richer/creamier. I bought a jar of that just to try it and I remember I really liked it in omelets and that chili, but I haven't had it in a long time because I couldn't find it again. But it seems it's back!

Back when I first found it I had a couple pounds of ground deer meat and 3/4 of a jar of that cactus and just started throwing a chili together. My two co-workers really liked it too. But I bet fresh would be even better.
Click to expand...
When I make chili it's always the big pot. Gotta have room .. 4lbs of bear, and 2.5lbs of pork belly to make sure there was plenty of fat in there.
20240907_132534.webp
 
WickedFog said:
Man, that is exactly the way I love my chili- with some chunky maters 😋

I don't make it much like that anymore because Breydon doesn't like tomatoes when he can see them. Same for mushrooms.

You ever tried cactus? I replaced the green peppers one time with a bunch of this and it was pretty good.
https://www.walmart.com/ip/DONA-MARIA-Nopalitos-Tender-Cactus-Shelf-Stable-Sliced-30-oz-Glass-Jar/10292966?fulfillmentIntent=In-store&filters=[{"intent":"fulfillmentIntent","values":["In-store"]}]&classType=REGULAR&from=/search
Click to expand...
Never have but when I was a teen we live in Tucson and I fell in a few riding BMX.:eek:
 
Ritz413 said:
When I make chili it's always the big pot. Gotta have room .. 4lbs of bear, and 2.5lbs of pork belly to make sure there was plenty of fat in there.View attachment 266187
Click to expand...
So is bear anything like deer? That would be the closest thing I had to it. It looks pretty rich.
 

RC Builds

Back
Top