Hmmm, Not Feeling Well… was it possibly those chicken wings?
How can you tell when meat is going “off”? It’ll start losing its color. Red meat will start turning brown. It’ll have a sour smell. If it’s really bad, it’ll get a glossy golden-colored film on it....
View ArticleToot. Toot.
… tooting my own horn here. So reader warning – the following post is unabashed promotion (after almost two years of work, hey, why not?) My book is finished! Published! Available to all! Three...
View ArticleHORMONES IN BEEF: part two of three (from my book)
Are Hormone Implants Safe? Part 1: The Politics There are as many opinions about the safety of beef from implanted cattle as there are people. In the late 1980s, the European Union banned the import of...
View ArticleHormones in Beef: Part Three of Three
Hi. I’m not Cole. I’m Karen Coshof. I co-wrote “The Gourmet Butcher’s Guide to Meat” with Cole. The book’s discussion about hormones in beef was part of my contribution to the project. Here’s the...
View ArticleWheezing chickens…
To the folks who asked about assessing whether a bird is OK for slaughter… You told me that despite treatment with antibiotics, the birds still seem to be wheezing, and “sound raspy.” You also know...
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