Normand’s is a french restaurant in Edmonton with an unusual twist. Learn how to make a traditional elk tenderloin with all the fixings.
Roast Pheasant With Mushroom Cream Sauce Fantastic in a crock pot! Mushroom Sauce 1/4 cup extra virgin olive oil 1 medium red onion, finely diced 3 cups slices mushrooms 2 Tbsp. all purpose flour 1/2 cup white wine 2 cups chicken stock 2 bay leaves 4-5 sprigs of thyme 1/2 cup heavy cream salt and pepper to taste
“Meat glue” is a natural enzyme found in plants and animals which causes blood to clot. Recently, scientists have discovered how to mass produce the enzyme using bacteria, and that spreading it between two pieces of meat will cause the muscle fibers and proteins to fuse together, almost as if they were a single cut. Chefs have used meat glue for all kinds of creative purposes, forming proteins into all kind of wacky shapes, like spaghetti made entirely of shrimp. The meat industry uses it to pass off left-over scraps as filet mignon.
The enzyme itself is not dangerous when used correctly, and is labelled “generally recognized as safe” by the FDA. When used in reasonable quantities, it breaks down and becomes inactive in the process of gluing meat together, any cooking heat will and the human stomach can also quickly break it down with no ill effect. In its active, powdered form, it can be irritating to the skin, and could cause damage to the nose, mouth, or esophagus if inhaled or swallowed. But the same could be said of a lot of household chemicals. If you’re worried that food producers might accidentally contaminate your steak with too much, well, there’s a lot of things that food producers might accidentally contaminate you with. I don’t imagine the enzyme is especially harmful compared to the multitude of drug-resistant diseases in the world, and most food companies take this stuff very seriously, since they’re personally responsible if their product hurts someone. I’ve also heard that you can tell if the enzyme is still working because it will smell like wet dog (yet another reason to always sniff your meat before cooking).
Those with celiac’s disease or any sensitivity to gluten may want to pay attention to meat glue in the near future. Research appears to be preliminary, but it seems that the enzyme has an interesting response to gluten. Under certain conditions, the enzyme can make gluten even more allergenic, meaning that gluten free products with only trace amounts of gluten could become problematic. Other research says that meat glue may be used to render gluten entirely non allergenic. In the mean time, my recommendation is to source your meat carefully for now, and keep an eye on the news for further information.
Finally, we come to the real problem of meat glue, which has nothing to do with the enzyme itself and everything to do with its deceptive nature and the fact that it puts the outsides of meat back on the inside.
Most of us are aware that it is relatively safe to eat a steak rare, but that ground beef should be cooked all the way through to prevent food poisoning. That’s because bacteria and viruses don’t often penetrate meats; they just sit on the very outer surface. Ground beef, and meat glued products, have surfaces that could have been exposed to disease all the way through to the center, and have to be cooked accordingly. But because meat glue products look and are sold as ordinary steaks, consumers may not know that eating them rare could expose them to all kinds of serious food-borne illnesses. Steaks that have been reassembled from parts are now required to be labelled as such, but it is left to the consumer to find that label, understand what that means, and to cook it accordingly. An even bigger potential danger comes from restaurants, who are not required to pass that warning label on to you. Most responsible, high end restaurants understand the dangers involved with such products, and will handle them safely if they choose to use them at all. But if you’re not sure, don’t be afraid to ask where the meat comes from, and order them well if there’s any uncertainty left.
Final word: The glue itself probably won’t hurt you, but if you like your steaks bloody, be absolutely sure to get the genuine article.
This dish is great for when the days are getting a little cooler. The cream gives it a little luxury while the cauliflower ‘rice’ is an awesome little recipe that is healthier than regular white rice and keeps it low on carbs.
You could use a meat that you’re more familiar with for this meal, like beef, but we love to try new things…especially when they’re in season.
Get the recipe here: http://sortedfood.com/creamyvenison
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If you or those you love are affected by diabetes, healthy foods are so vital in sustaining your sugar level. Yes, it is true that you will need enormous self-control to comply with what a Registered Dietitian instructed you to eat but in the event you want a healthy living and quality life, sticking with diabetic food list is a must.
What’s the recommended daily food percentage?
Carbohydrates – about 50% to 60%
Carbs are divided into the simplest forms of sugar and glycemic index throughout the digestive procedure. If glycemic index turned out to be high this will cause blood sugar degree to rise quickly and will develop insulin resistant, diabetes and hypertension.
Checklist of Carbs Food Diabetic Can Eat
– Wheat bran, Barley, oats porridge.
– Fruits – apple, berries, citrus, pears, peaches, rubard, and plum.
– Vegetables – avocados, broccoli, beans, cauliflower, cabbage, carrots, cucumber, celery, lettuce, onions, mushrooms, peas, olives, pepper, tomatoes and spinach.
Checklist of Carbs Food Diabetic Should Avoid.
– Breakfast cereals -such as sugar coated cereals and cornflakes, white bread, biscuits, cakes, bagels, pancakes, doughnuts, bun muffins, white and brown rice.
– Fruit – Prunes, dates, watermelon.
– Vegetables – potatoes, broad beans, parsnip, Swede
Protein – about 12% to 20%
Protein is made up of compounds known as amino acids, the building blocks of all body tissue.
List of protein food that diabetic can eat
– Vegetables – millet, beans, lentils, soybeans
– Nuts – pine nuts, peanuts and Brazil
– Free range chicken and turkey (skin to be removed)
– Non-intensively reared – beef lamb, pork and veal
– Chicken eggs (NOT goose and duck eggs)
Fat – If you are diabetic, type of fat is important to control cholesterol level.
Fatty food that diabetic can eat
– Vegetables oils – sesame, pure olive, sunflower, soybean, Avocados
– Oily Fish – Tuna, salmon, mackerel, herrings
– Nuts and seed
– Spreadable Unsaturated Margarine
Fatty food list that you can consume sparingly
– Whole fat milk but skimmed milk is preferable
– Butter, cheese, cream, full fat yoghurt, frozen goodies
– Meat – pork and beef lamb
– Poultry – battery-framed chicken, goose, duck and turkey
– Eggs – particularly from battery farmed chickens
– Coconut oil.
Fatty food diabetic ought to avoid
– All processed foods like scotch eggs, sausage pies, and the likes
– Commercial foods that are fried like crisps, chips and battered fish
– Margarine especially the tough one
– Ready-made commercial foods such as biscuits, cakes and snack foods.
Fiber Our bodies cannot absorb a few of the food we eat if dietary fiber is absent in our system. Diabetic should also improve their intake of fiber rich foods. Fiber is a great defense from intestines disorders as well as colon cancer as well as for better bowel function. It’s usually recommended to have five portions of fiber-rich fruit and veggies a day.
Fiber food diebetic ought to eat
– Oats, oat bran, oatmeal, peas, fruit and beans barley
Diabetic food list can eat and by no means exhaustive. They are here to help you to decide what and just how much you can consume to manage your diabetes condition.
Pheasant Breast wrapped in pancetta with chanteray carrots and roasted new potatoes
Ingredients (for 2 people)
2 pheasant breasts (1 whole pheasant jointed)
4 slices of pancetta (or good quality bacon )
300g chanteray carrots
2 garlic cloves
Salt and Pepper
Preheat your oven to 180c.
Place new potatoes into a baking tray with olive
oil and garlic, season. Place in oven for 20-25
mins until they are just soft.
Joint pheasant into 2 breasts and 2 legs.
Season breasts with pepper only (pancetta is
salty enough) and wrap breasts in pancetta.
Colour all sides of breast in a pre heated pan,
place in oven for approx 12-15mins, until firm yet
moist to touch.
Leave for a few minutes to rest.
Place carrots in seasoned, boiling water until just
soft to touch. Drain and toss in chopped thyme
I love to be outdoors and relish being surrounded by nature. When I rest my head on the floor of my tent, I feel safe and peaceful. When I see a deer, a snake or a bear, I feel joy and connection. Not everyone shares my comfort level. Last summer I took a good friend camping. She had never been camping before. While I’m the type of gal who mows her own yard, uses power tools regularly, and could probably fix my car in an emergency, my friend Carol lives in a condo, has her nails and hair done twice a month and typically has some macho guy in her life. I was shocked when Carol asked to go camping with me, but welcomed her company. Our trip went surprisingly well and here are a few tips that may help.
1. Prepare by doing some on line research. See what the camping area is like. Pick a pretty camping area that’s close to home and not too isolated. Check out temperatures, wildlife, recreational opportunities and any known dangers. If there is any wildlife in the area that could pose a threat, such as a poisonous snake or bear, find out how to identify the animal and what to do if you see one. Most likely, if you camp in a populated area, you will not see any wildlife other than the guys next door.
2. Easy does it. If you are going with seasoned campers, insist your first trip is a very short. I’d recommend an overnight trip for your first experience. If possible pick a camp site within a two hour drive from home. Also, insist that you are not included in any athletic marathon-type actives. Take a hike, but keep it less than 2 miles. If you feel like doing another hike later, select another hike less 2 miles. 2 miles in the woods is much more vinous than 2 miles at the gym.
3. Keep an open mind. You never know how you will feel surrounded by nature. Some people feel like they are born for the first time. Other people struggle with panic attacks and cut their trip short. If you find yourself feeling uncomfortable remind yourself this trip will end soon, do some deep breathing and see what you can discover for the rest of your trip. It’s very common with new campers, to experience joy, boredom, fear, and excitement.
4. Pack light but bring a variety of clothes to deal with heat and cold. Be prepared to let vanity go. Pack a swimsuit (even if you hate how you look in it), a warm outfit (like a sweat suit or a fleece outfit), a cool outfit (shorts and a tank top), and comfortable walking shoes.
5. Select and pack other items for comfort and safety. You’ll need a warm sleeping bag and pillow, a portable mat to place under your sleeping bag, drinking water (check with campsite), a working flashlight, toothbrush, personal hygiene products, bug spray or wipes with DEET, and food. Many campgrounds have lists of recommended items to pack. I like to carry a small pocket knife, a first aid kit, dental floss or a small rope, and a small handheld product called a screacher (this is great to use if you get lost in the woods).
6. Pack a few items to occupy your mind. Bring a comfortable chair and something non-electric so you can keep your mind busy. Books, magazines or crossword puzzles are good. It’s also fun to bring an outdoor game, like lawn darts or croquette. Many first time campers are not used to having so much free time and often struggle with boredom, unless their prepared.
7. Don’t take a solo trip. If you are single and want to try camping for the first time, try to connect with a group in your area. Many sporting stores know of well respected camping groups. If possible, always go with an experienced camper.
8. Take care of yourself. If you and your camping party get scared during the night, sleep in the car with the windows slightly cracked, doors locked and your keys in the ignition. That way everyone can get some sleep, but you don’t have to cut your trip short. If you get scared and your friends are not, tell someone you’re sleeping in the car, lock the car doors and crack the windows, but make sure your friends have the car keys so they can come to the car if needed. Most people learn to love sleeping in a tent, but others feel very vulnerable. Sometimes it’s nice to sleep in the car if you don’t feel secure in a tent.
There is nothing like the peace of laying in a tent, and listening to crickets and other wildlife as I drift off to sleep. Tent camping is a wonderful, inexpensive hobby. But, it’s not for everyone. If you like camping but want a comfortable bed at the end of the day, book a reservation at a state or national park. Many of them have affordable rustic cabins or hotel rooms that have great access to nature.
Global Outfitters Outdoor University and Bass Pro Shops bring you another recipe for wild game. Today Sam Hall will be showing you how to prepare a quick recipe using the less popular cuts of meet from the Wild Turkey. This recipe is simple and fast for the camp or at home. Sam precooks his meet in a crock pot, and stores it in freezer bags, so this recipe will only take twenty to thirty minutes to prepare. The Asian style meal includes Wild Turkey, Campbell’s Slow Cooker Sweet Korean BBQ Sauce, carrots, bread and Minute Rice seasoned with chives. The Wild Turkey is one of the most challenging game birds to harvest, so don’t dispose of the legs and thighs. Learn to cook these flavorable cuts of meat and wow your guest with the taste of wild game.