Sentences with phrase «gets at the meat»

That is not exactly the takeaway from this study, but it sort of gets at the meat of this new study from Vanderbilt University professor Marino Bruce.

It's hard to know how all the dots got connected, but I kept hearing that things were not well understood in evolution and things were not well understood in development, and I started thinking: How can I get at the meat?

Imagine the alternative reality in which the wolf pack makes a kill, but the cubs don't wait their turn to get at that meat.

Not exact matches

«We have one buyer in China who is struggling to get enough lamb from New Zealand, and he's saying to us, «tell us how much you want to sell and we will take it»,» said Paul Crane, export manager at V&V Walsh, an Australian meat processor.

The Southern - style meats may get most of the attention at Smoke BBQ, but the restaurant's sides — such as brisket hash and grits, brown butter mac and cheese, and red skin potato salad with buttermilk dressing — are just as tempting.

«Eating fresh» is pretty easy at this chain, where you can get lean meats or just fresh veggies on whole - wheat bread with a variety of low - calorie, low - fat dressings.

He ordered food at a restaurant one night with dinner companions Miller and Eastwood in character: «Y ’ all got any red meat?»

Before the recent budget crisis, prisoners at least got meat several times per week.

To learn more about clean meat or find a way to get involved, check out the resources and opportunities listed at The Good Food Institute and sign up for e-news updates.

Using the argument of neutrality is too dismissive to the more pertinent fact at hand — likely about $ 300k was deployed to control $ 1.6 m, to be used in any way shape or form when it is all said and done... retiring abroad, funding their kids college, starting their tube meat meat truck business after they get tired of the lawyering rat race, etc etc..

He writes about the sixteen days he spent sailing the Pacific Ocean with five buddies and a crate of canned meat, the time he took his kids on a world tour to eat ice cream with heads of state, his stubbornness in getting into law school by sitting on a bench outside the dean's office for seven days until they finally let him enroll, his «office» at Tom Sawyer Island at Disneyland, the flowers he sent to the elderly woman who nearly killed him running a stop sign, the work he's done to free Ugandan children from prison.

Besides, you are the one who woke up early, drove 18 miles to get to work, work your @ss off or your brains to be paid at the end of the month to earn your salary to buy the meat and bread and cook a nice dinner to your family, so where is your god in all of this???

So to the Exchange, and thence home to dinner with my brother, and in the afternoon to Westminster hall, and there found Mrs. Lane, and by agreement we met at the Parliament stairs (in my way down to the boat who should meet us but my lady Jemimah, who saw me lead her but said nothing to me of her, though I ought to speak to her to see whether she would take notice of it or no) and off to Stangate and so to the King's Head at Lambeth marsh, and had variety of meats and drinks, but I did so towse her and handled her, but could get nothing more from her though I was very near it; but as wanton and bucksome as she is she dares not adventure upon the business, in which I very much commend and like her.

At home, getting the thin bits of beef crispy is hard to mimic and often results in overcooked and anemic - looking meat,» explain authors Kim Sunée and Seung Hee Lee in their cookbook Everyday Korean.

Sam: I'd like to defend this nameless taco stand from Richard because it's got ta be really difficult to keep your taco meat cooked but not over-cooked at an outdoor festival.

I looked very closely at Julia Child's fancy / elaborate Beef Bourguignon when creating this recipe; she browns the meat and onions separately to get better color and I did here too with the mushrooms.

You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain.

As time passed, my grandma's health got a little worse, and the willingness of the women of the family to cook all that meat started to wane, and so did the willingness of the family members to eat it: everyone seemed to realize they did not need to show off meat as a social status anymore, and vegetables took an ever larger place at the holidays table.

We got a recipe from A16 to make meatballs at my sister - in - laws wedding — we made SO many meat balls — she had 200 guests, that I thought I'd never want to look at another meat ball again, but whenever I hit up A16 — its like a requirement that I order meatballs.

if you can find a soup bone at your meat market, get one, really flavors the soup....

So I walked back and forth from the deli counter and the refrigerated meat section at least 3 times, double - checking where I'd get the most meat for my buck.

Kayley and I have gotten quite speedy at this process after volunteering at the Ronald McDonald house where our main job was to remove the meat from 5 birds and chop it for sliders.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

The goal is to get a thermometer inserted into the thickest part of thigh to register at 155ºF, but if the meat seems cooked and the skin's not golden enough another 10 minutes won't hurt anything.

I made this for my husband pretty much, since he really likes meat and doesn't get to eat it at home much.

First off you» ll need to make sure the meat gets up to a safe internal temp during the first session, 150 °F at least.

You are handed first rice, which is small and exceedingly dry compared with what you generally get at home; then follow three sorts of curry — vegetable, fish, and meat.

We had most everything you can get at the store except for Lion Kona Coffee and meats.

I was eating at one of those vegetarian restaurants in johannesburg and they used a paste very similar to this on a soya mince curry wow tasted amazing even my meat loving husband couldn't get enough of it.

We're all about providing innovative solutions at Fusion Tech — and at the AAMP Convention of Meat Processors, you'll get to experience it first hand.

Since I didn't know about the veg for meat substitution option at the time of ordering, I got a side plate of grilled carrots and yukpn gold potatoes too.

As one reviewer mentioned, it is not easy to get at the crab meat, especially without scraping yourself with barbs on the shells.

At the two hour point, the meat should start getting tender.

I get mine at Steve's meat market in Greenpoint.

Yesterday I bought coconut meat at the largest market in Bangkok and I thought this must be the first time I've eaten like this since Italy in the seventies and now I'm coconuts This is blog is now in my feed knowing I can get great info with feedback.

We hope that our customers enjoy fun and tasty vegan dishes at the same time as getting the opportunity to know the Meat Free Monday campaign here in Japan.»

Lightly seasoned crab meat tops mini pitas for perfect small bites that are sure to be a hit at your holiday get - together.

As long as you pull meat at 125 degrees, let it rest before slicing, you'll get perfect, tender medium rare meat every time.

To learn more about clean meat or find a way to get involved, check out the resources and opportunities listed at The Good Food Institute and sign up for e-news updates.

After baking the marinated chicken you'll get some moist and crumbly meat which isn't dry at all.

This is why so many people used to get sick and even die from eating foods like mushrooms, green beans or canned meats (canned at home) Anyway the sauce looks delicious!

If you are looking to reduce your meat consumption and get the benefits of ketosis while enjoying great tasting foods than this recipe should be a regular staple at your home.

Meat is butchered fresh every morning before getting served at the street markets, where you can find every part of the animal, even the tail.

Note: Because I get the question a lot, my favorite chorizo is local to the San Antonio, TX area, but if I'm not at the local grocery store (HEB), I like to grab bulk chorizo from the Whole Foods meat counter.

If you don't have a meat grinder attachment no problem, you can get ground pork at the market.

I'm here, so I'm obviously all about creating delicious plant - based versions of traditionally meat based foods, but sometimes I have to laugh at myself, and yes, occasionally I get a snarky comment when I post a recipe for something like carrot burgers before I realize how amusing the idea must be to someone who isn't me.

Exports last year the industry group put at $ 670 million in beef and $ 240 million in sheep meat would get a boost from the addition of 15 beef abattoirs to the list of permitted exporters and the establishment of new protocols around the slaughter of Australian sheep and goats, it said.

Instead of looking at efficiency, and getting the inputs and outputs optimised, the meat and other industries have traditionally employed big lagoons requiring huge amounts of energy to aerate.

It's easier to pick up a few vegetables at the store a couple of blocks away than it is to do a big shopping trip to get meat and other stuff, especially on a Sunday afternoon when the big supermarkets are packed.

At least 24 hours so the meat and spices can flavorize each other and get drunk happy.