If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#21
|
|||
|
|||
Am I eating too much beef jerky?
Bob, I recommend you follow that recipe, and have a HUGE helping of
it. The world will be a better place, and we will all thank you. "Bob (this one)" wrote in message ... Not Stabbem, someone else. wrote: WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! Right. And avoid, at all costs, cinnabar and cormorant. Those spices will terminate your uvula if you're a woman or it'll wither your prosthesis if you're a man. Not much worse than that could happen to a person. Well, except if you listen to crap like this. You'll get hearing aids. Bob |
#22
|
|||
|
|||
Am I eating too much beef jerky?
(Not Stabbem, someone else.) wrote in message . com...
WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! You will probably want to advise Mark (the recipe originator) of the error of his recipe and your willingness to broadcast that all over the internet without substantiation. http://www.blumbergs.ca/mark.html Zee (fresh~horses) wrote in message . com... wrote in message ... I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically and with weights. I'm not into fad diets and believe that caloric moderation with an exercise regimen is the most sensible way to go. Lately I've developed a real "taste" for beef jerky and have been eating quite a bit of it ( the packaged type) the last few weeks. About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more bodyfat and I find that the the jerky is filling and I'm less likely to snack on "junK" foods. Beef jerky is high in protein, low in fat and seems pretty healthy except for the fact that it contains of sodium. Any comments or feedback will be greatly appreciated. Thanks, Sy I know that in the "Old West" dried meat was very popular. Of course, people generally didn't live to be over 55 anyway! Salut Sy Recipe for biltong (Afrikaner beef jerky). After you've made this for a bit you can fool around with types of vinegar and spices to your taste. You need: an electric fan a light 1 kg meat: moose, venison, beef (for the metric challenged, one kg is 2.2 pounds). vinegar less than a table spoon of course salt (or Kosher salt) 1/4 cup brown sugar 1/2 cup whole coriander (bulk food store) 1/2 teaspoon pepper string INSTRUCTIONS Wash the meat. Cut the meat at an angle against the grain into about one inch strips. Sprinkle vinegar over the meat Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater. Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper. Dip the meat into the "biltong mix" until all the mix is used up. Place the meat in a tray for a few hours, or over night, in the fridge. After a few hours drain blood. Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong by making a very small incission through the slice of meat with a knife about an inch from the end of the meat. Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop. Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat. To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4-7 days depending on humidity, temperature and taste. This is more or less from http://www.markblumberg.com/biltong.html I have other recipes for Biltong, and if you're interested, my Kookum's (grandmother in Cree) recipe for pemmican, a dried meat staple used by Metis fur traders and voyageurs. This will be a lot better for you than what you've been buying. Kookum lived to be 96. Zee |
#23
|
|||
|
|||
Am I eating too much beef jerky?
Every guy named "Bob" I ever met, was an (_!_) hole. You are no exception.
"Bob (this one)" wrote in message ... Not Stabbem, someone else. wrote: WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! Right. And avoid, at all costs, cinnabar and cormorant. Those spices will terminate your uvula if you're a woman or it'll wither your prosthesis if you're a man. Not much worse than that could happen to a person. Well, except if you listen to crap like this. You'll get hearing aids. Bob |
#24
|
|||
|
|||
Am I eating too much beef jerky?
"Pizza Gurl" wrote in message ws.com...
Yes, and Pepsi and Aspirin can make you high also!...LOL So can screwing a lot. Give me a call. |
#25
|
|||
|
|||
Am I eating too much beef jerky?
|
#26
|
|||
|
|||
Am I eating too much beef jerky?
Not Stabbem, someone else. wrote:
Bob, I recommend you follow that recipe, and have a HUGE helping of it. The world will be a better place, and we will all thank you. You know, for a ****wit, you sure are a ****wit. Beyond the fact that there's no such thing as coliander, you sure are a ****wit. If you meant "coriander" (which is usually understood to be the seeds from the same plant we also call cilantro) combining it with pepper and vinegar will make part of the normal seasoning for salsa and a whole big bunch of other foods. Really, do get remedial help with your trolling. It's rather weak as it stands. And as it stands, it sags a good bit. Coliander, indeed... Bob "Bob (this one)" wrote in message ... Not Stabbem, someone else. wrote: WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! Right. And avoid, at all costs, cinnabar and cormorant. Those spices will terminate your uvula if you're a woman or it'll wither your prosthesis if you're a man. Not much worse than that could happen to a person. Well, except if you listen to crap like this. You'll get hearing aids. Bob |
#27
|
|||
|
|||
Am I eating too much beef jerky?
Not Stabbem, someone else. wrote:
Every guy named "Bob" I ever met, was an (_!_) hole. You are no exception. Except for the obvious fact that you're never met me and the other fact that you're a ****wit, you sure are a ****wit. Get troll lessons from somebody better than you at it. Say any mild-mannered 9 year old. Bob "Bob (this one)" wrote in message ... Not Stabbem, someone else. wrote: WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! Right. And avoid, at all costs, cinnabar and cormorant. Those spices will terminate your uvula if you're a woman or it'll wither your prosthesis if you're a man. Not much worse than that could happen to a person. Well, except if you listen to crap like this. You'll get hearing aids. Bob |
#28
|
|||
|
|||
Am I eating too much beef jerky?
Not Stabbem, someone else. wrote:
Ignore these other dummys. There is enough saturated fat in Slim Jims (i assume that is your poison) that eating one a day you'll likely have a coronary in 5 years. There is NOTHING good in these, and Only an idiot would confuse Slim Jims with jerky. -- jamie ) "There's a seeker born every minute." |
#29
|
|||
|
|||
Am I eating too much beef jerky?
I doubt it is his real recipe, it's more likely someone added in the
poisonous ingredients before posting it here. (fresh~horses) wrote in message . com... (Not Stabbem, someone else.) wrote in message . com... WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper, and vinegar form a highly toxic mixture that can kill you fast. DO NOT TRY THIS RECIPE, THIS IS NOT A JOKE! You will probably want to advise Mark (the recipe originator) of the error of his recipe and your willingness to broadcast that all over the internet without substantiation. http://www.blumbergs.ca/mark.html Zee (fresh~horses) wrote in message . com... wrote in message ... I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically and with weights. I'm not into fad diets and believe that caloric moderation with an exercise regimen is the most sensible way to go. Lately I've developed a real "taste" for beef jerky and have been eating quite a bit of it ( the packaged type) the last few weeks. About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more bodyfat and I find that the the jerky is filling and I'm less likely to snack on "junK" foods. Beef jerky is high in protein, low in fat and seems pretty healthy except for the fact that it contains of sodium. Any comments or feedback will be greatly appreciated. Thanks, Sy I know that in the "Old West" dried meat was very popular. Of course, people generally didn't live to be over 55 anyway! Salut Sy Recipe for biltong (Afrikaner beef jerky). After you've made this for a bit you can fool around with types of vinegar and spices to your taste. You need: an electric fan a light 1 kg meat: moose, venison, beef (for the metric challenged, one kg is 2.2 pounds). vinegar less than a table spoon of course salt (or Kosher salt) 1/4 cup brown sugar 1/2 cup whole coriander (bulk food store) 1/2 teaspoon pepper string INSTRUCTIONS Wash the meat. Cut the meat at an angle against the grain into about one inch strips. Sprinkle vinegar over the meat Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater. Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper. Dip the meat into the "biltong mix" until all the mix is used up. Place the meat in a tray for a few hours, or over night, in the fridge. After a few hours drain blood. Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong by making a very small incission through the slice of meat with a knife about an inch from the end of the meat. Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop. Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat. To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4-7 days depending on humidity, temperature and taste. This is more or less from http://www.markblumberg.com/biltong.html I have other recipes for Biltong, and if you're interested, my Kookum's (grandmother in Cree) recipe for pemmican, a dried meat staple used by Metis fur traders and voyageurs. This will be a lot better for you than what you've been buying. Kookum lived to be 96. Zee |
#30
|
|||
|
|||
Am I eating too much beef jerky?
If you need to ask...
-- remove the underscores to unmung the email address... |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
To those eating fake junk food and sweeteners | Patricia Heil | Low Carbohydrate Diets | 1 | June 30th, 2004 01:53 AM |
Eating Eating Eating | poohbear | Low Carbohydrate Diets | 29 | June 23rd, 2004 05:08 PM |
REC: Beef and Broccoli | Damsel in dis Dress | Low Carbohydrate Diets | 13 | May 9th, 2004 06:40 PM |
Social eating ? | krtyrrell | Low Carbohydrate Diets | 7 | September 30th, 2003 05:56 PM |
Atkins diet fires up the beef industry | poohbear | Low Carbohydrate Diets | 4 | September 30th, 2003 12:42 AM |