LA are up 2-0 only 13 minutes into the game.
Something tells me they'll win tonight, unless they really shit the bed.
![]()
LA are up 2-0 only 13 minutes into the game.
Something tells me they'll win tonight, unless they really shit the bed.
![]()
Hi Drageuth. How are you?
Not bad, I suppose. Being my regular, reclusive self, being all mopey and whatnot. Watching the Kings/Devils game (which just went to 3-0), thawing some moose meat for some tacos tonight.
How about yourself?
I'm doing good. What does moose meat taste like? Is it better than beef?
Kind of. "Better" is a subjective term. It's leaner than most beef grinds, and has a "gamey" taste (no better way to describe it), so it is closer to venision than it is to beef, like Jazz says.
I'll be using ground moose meat, so because of the low fat content, it will end up being quite dry, where as most ground beef products (with the exception of extra lean ground beef, or pretty much anything ground from the hip section of a cow) is usually quite fatty (extra lean is lower than 10% total fat content). Ideally, I like to lean ground beef, or between 11-16% fat. Depending on where you're from I know they market ground products by the subprimal that they come from, so I suppose lean ground beef would be similar to a ground crossrib. Ground chuck, if you're lucky, would be at the higher end of the lean ground beef fat content range, probably closer to medium ground beef (17-20% fat).
It really depends what you're using it for. If you're using only moose meat for something, you can't overcook it or you'll ruin it. If you're eating moose sausages or eating anything made out of ground moose, it's best to either mix it with a bit of ground pork for flavour and "juiciness," or to grind it with some 80-20 pork trim to really get it mixed in there (although if you do that, technically it's considered a combo meat instead of just straight moose meat).
Overly technical answer to a simple question, I suppose.
[ edit ] For comparison, ground moose meat typically has 1-5% fat. Most ground beef products you'll buy from a butcher (supermarket or otherwise) will be in the 12-18% range.
Last edited by Drageuth; 12th-June-2012 at 01:05.
Spoken as a true meat-man.Those paying attention to your post might actually learn something, if they're not careful.
When I can get it, I like to roast venison with pork. Ooooh, that gravy.
Bit of onion, green pepper, mushrooms... Gotta stop talking now, making myself hungry!![]()
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It's ok. It sounds good though. Hi Jazz, How are you?
What I don't understand is how people will add vegi's and other seasonings/herbs to the point that it is no longer a meat dish; more like a salad with meat topping.
Thats just a vegiman talking.
Might be sick, but fine otherwise. Had my helping of Vitamin C but too much exercise to have while ill.
I add veggies to add flavor. I try to add just enough spice, it depends on the meat though. This is making me hungry.
I love my job but I hate my job.
I love meat, though, and I love experimenting.
It's good if you cook it right. It's terrible if you cook it wrong. Thankfully, it's pretty difficult to fuck up grinds. Brown it in a pan, add some water, season and simmer.
I agree, 'cept for burgers and meatloaf. You are allowed to add certain things to those if you know what you're doing.![]()
True. My grandmother made the best meatloaf. I wish I could figure out how she made it. Burgers are good with extras.yum.
Hi Nemesis. How are you?