Sentences with phrase «made by meat»

Co-authors Martin Lockley (right) and Ken Cart pose next to scrape marks made by meat - eating dinosaurs.

From their size and shape, Lockley thinks the traces were probably made by the meat - eating dinosaur Acrocanthosaurus, which lived about 110 million years ago and was one of the largest carnivores in the area at that time.

Not exact matches

Using techniques developed in a Dutch university The Vegetarian Butcher, a company which makes vegetable meat substitutes, is able to reproduce the fibers of meat by using a machine that pressurizes a paste made from soybeans.

While Beyond Meat is making its products out of plants, Memphis Meats grows meat in tanks by feeding oxygen, sugar, and other nutrients to living animal ceMeat is making its products out of plants, Memphis Meats grows meat in tanks by feeding oxygen, sugar, and other nutrients to living animal cemeat in tanks by feeding oxygen, sugar, and other nutrients to living animal cells.

He points out that people have constructed terrible technology before, notably the 18th century «Satanic Mills» powered by child labor and the grim slaughterhouses that produced tainted meat and made the streets of New York and Chicago run red with blood.

Spam While it's hard to pin down the one person who decided that junk mail should be called spam, internet entrepreneur and author Brad Templeton says that the famous Monty Python viking spam sketch, which made the lunch meat synonymous with unrelenting repetition, was adopted by the users of very early chat rooms in the late 1980s to describe the process of overwhelming a computer with data to crash it.

It's one of those «we'll believe it when we see it» affairs and living by it will take some (extraordinary) doing, but it's the kind of red meat that might make Canadian politics almost as exciting and fraught with contention as America's.

Go straight into the meat of the matter by making sure they walk away with this information:

The company, named Modern Meadow, makes leather and, indeed, meat by taking skin or muscle samples from animals via biopsy and then growing them in vitro.

Traditional meat production is ecologically devastating, and a growing world population could make farm - raised animal meat unfeasible by 2050.

Pros: Made with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flaMade with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flamade in the USA, available in six flavors

Made with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flaMade with all - natural ingredients, 100 % grain - free, real meat as the first ingredient, crunchy texture helps to clean teeth, low in calories (less than 2 per treat), no artificial additives or by - products, made in the USA, available in six flamade in the USA, available in six flavors

(«We aim to make our first commercial sale of a clean meat product by the end of 2018,» the company said in a statement.)

A manager writes a brief thanks to staff, followed by a long diatribe against the traditional Thanksgiving meal: «I just wanted to make sure you know that eating meat isn't good for you.

The Senior Policy Specialist will make that transition possible by supporting policies that ensure that consumers have access to plant - based and clean meat, eggs, and dairy; give investors confidence; and allow innovators to compete in the marketplace.

GFI's innovation department has two primary areas of focus — firstly, encouraging scientists and entrepreneurs to join the plant - based and cultured meat industries, and secondly, supporting the ongoing success of existing companies in the industry.26 They have assembled a list of potential companies based on what they believe are promising ideas that have not been capitalized on, 27 and they have developed a list of more than 220 entrepreneurs and scientists, many of whom take part in monthly video calls led by GFI.28 In the last year, they have had some success in assisting in the founding of a plant - based meat company in India, Good Dot, and a plant - based fish company in the U.S., SeaCo.29 The companies have both raised millions in venture capital and are making progress towards competition with animal products.30 Although venture capitalist funding is a good indication that the companies themselves will be successful, and while the companies might not exist without GFI, it is unclear what portion of the responsibility for the companies» outcomes should be attributed to GFI.

Perhaps we citizens can make a contribution to feeding the hungry by transcending the «upper 20 percent» standards not just for morality, but for meat and milk too.

He made a plea for what he called pioneer religion — in which God the trail boss and Jesus the scout lead the church, a covered wagon always on the move, as the minister dishes up for the pioneers fresh meat brought in by the Holy Spirit — over settler religion in which God the mayor and Jesus the sheriff run the church as a courthouse and the minister - banker protects the interests of the religious establishment.

He accepts, despite his rigorous Jewish upbringing, the insight of Jesus that nothing is in itself unclean (Rom 14:14; cf. Acts 10:9 - 16, 28; 11:5 - 10); in discussing the question of meat offered to idols, while respecting the tender consciences of the more scrupulous brethren, he makes it clear that for himself, with his robust Jewish monotheism reinforced by the revelation of God in Christ (1 Cor 8:4 - 6), there can be no problem, for «the earth is the Lord's and everything in it» (1 Cor 10:26 - 28).

In 1 Corinthians Paul simply assumes that a certain kind of behaviour is unquestionably unacceptable, while in the same letter making very careful moral distinctions between matters covered by a «word of the Lord» (for example against divorce), matters he himself advises are best (keeping an unbelieving wife), and matters intrinsically indifferent where we must be governed by respect for the consciences of others (eating butcher's meat which may have come from offerings to idols).

And Paleoindians, ancestors of living First Americans, rather handily made the native horses, elephants, and several species of bison extinct by driving them en masse over cliffs and into bogs where many were killed but few provided meat.

The old joke is that no one wants to see how sausage or legislation are made, but if the sausage is being made by Two Rivers Specialty Meats, close inspection can be rewarding.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

The only extensive use I have ever seen made of the [buffalo] meat was by the Mexicans, who used to come across the «Llano Estacado,» or «Staked Plains,» in large parties every Winter, for the purpose of hunting.

Another advantage of this long simmering is that less - expensive cuts of meat are made tender by this method of cooking.

I eat healthily most of the time and though not a vegetarian I only eat meat if it's in a meal made by someone else and they don't know my preference.

You can then clean up the mess you made while mushing around in ground meat, so that by the time the (mostly) round balls come out of the oven, you have a clean kitchen on your hands.

I have a hard time planning meals ahead due to my husbands work schedule, so I'm usually pulling meat out of the freezer around lunch time and trying to figure out how to make it something edible by dinner.

My mother usually tries to make this holiday special by grilling up meat and vegetable kabobs with big ears of corn.

This recipe was inspired by the «classic» Thai Salad that's typically made with meat, but for whatever reason the flavors of the dressing in junction with the ingredients was something I always loved.

Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients.

Going to make this recipe today for husband & son w / out the cheese to keep it being Kosher by not mixing meat & dairy.

You can easily swap out the beans for another kind like pinto or make it vegetarian by doubling up on them and leaving out the meat.

Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs.

All you need to do is to brown a pound of ground meat in a frying pan, then throw in a bag of coleslaw mix and a sauce made by mixing soy sauce, minced garlic, sesame oil and ground ginger (see the printable recipe card on the bottom of this article for the exact ingredient proportions).

I don't like to by the processed soy food either instead I make my own substitutions and I find that lentils with their really «iron - y» flavor have a similar taste to meat... Oh and of course they're way cheaper than processed stuff

Turns out it's a company started by a mother of three, and they make all kinds of ready to use spice blends for seasoning meat and seafood.

No piece of meat, fish or fowl can not be made even tastier by including the right paleo spices in your recipes.

Because by the time my ample butt gets home from work, errands, etc, I don't want to spend nearly an hour making dinner, and this sounds SO amazingly amazingly yummy, particularly since I'm trying * cough * to eat more veggies and less meat.

By adding the right combination of water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late - night Tommy's runs a four - year habit.

Fresh ingredients make this very elegant and... The 8 Tastiest Vegan Christmas Recipes Meat Eating Guests Will NOT Resist Method Recipe by Pippa Kendrick 1.

I also made this version completely vegan (and naturally gluten free) by omitting the meat and adding LOTS of seasonal veggies: cauliflower, delicata squash, button mushrooms, and fresh parsley.

Or, make an easy empanada by crumbling meat and placing it in crescent roll dough.

By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading... or whatever you need to do.

The «lasagna» is made by layering seasoned taco meat in a baking pan between corn tortillas with black beans, corn, cheddar cheese and taco sauce, then baked off.

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 Beeromade 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 BeeroMade 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 BeeroMade 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 BeeroMade 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 Beeromade 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 Beeroness

Try this meat - free Italian lasagna recipe made with pesto, tomatoes, ricotta and Parmesan... Recipe by Check full recipe...

Most restaurants can make vegetarian modifications to menu items by substituting meatless sauces or nonmeat items, such as tofu and beans for meat, and adding vegetables or pasta in place of meat.

But then I saw the photos of the 100 % raw ice creams made with blended soaked cashews and young coconut meat in Living Raw Food by Sarma Melngailis.

I have used spaghetti squash simply by roasting it in the oven and then making the strands part of my meal with meat or veggies, and cheese.