Penguin Pete here, and today I'm going to venture far astray from my usual topics. No horror movies or Linux distro geeking. Today, we're going to talk about cooking. You must be asking, "By what authority do I have a license to lecture about cooking?" By having raised a household of four kids, that's how. During which time about 90% of our meals were all homemade, both Mrs. Penguin and I took turns cooking, and we weren't the richest household on the block so we mastered the art of cooking economically. During which time, in the life of a freelance writer, I also had to learn to cook lighter on the calorie side lest I balloon to 400 pounds from a career of sitting in a chair typing all day. But I'm not here to dispense recipes or techniques, at least not much. Instead, these are going to be my "kitchen hacks" if you will. Gadgets you wouldn't think to keep around a kitchen, or at least aren't the first thing you see in your average kitchen, but have come in handy enough over the years…
Humans have been eating beef since prehistoric times and for good reason. Pound for pound, beef is one of the best sources of high-quality protein and nutrients. It’s also the third most widely-eaten meat in the world, accounting for about 25% of modern meat production, after pork and poultry. I love beef. It’s such a straightforward and simple food to cook. Though you can get fancy with it, if you want to, all you really need is a little salt and heat to create one of the most delicious foods on the planet. Loaded with health-promoting amino acids, and it’s one of the single biggest sources of protein in the human diet. How much to serve:I recommend 8oz (½ lb) per “average” person, or ¾ lb (12 oz) for big and lovers of leftovers. Some Definitions: Grass-Fed “Grass-fed” beef refers to cattle that were allowed to graze for their own fresh forage, possibly supplemented with some alfalfa during the winter, providing the closest approximation to the animal’s natural diet. Grains, which are much…
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