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Mr. Guss coined the phrase that that I'm a "meat & potatoes" shooter. It's not an insult, but a badge of honor I wear proudly. Don't get me wrong, I love all the imaginative and innovative shots I see, the drone stuff, and wild angles, and I try to think that way when I can. But my heart is as a plain old "wedgie" slide shooter. Give me great light, a nice train and some open space, and I love to get that meat and potatoes shot! Case in point is KCS' business train heading south at Lettsworth, La. It's wide open, there's low evening light, and the train looks great. "I'll have a side order of FP9s with that meat, please!"
All your favorite food groups:
mystery meat,
string beans and carrots,
mystery dessert,
mashed potatoes and gravy
This piece is not really about eating or not eating meat. It is about how we represent unpleasant ideas and sanitize them to make them more acceptable.
Londolozi Game Reserve
Near Kruger National Park
South Africa
The African bush elephant (Loxodonta africana), also known as the African savanna elephant, is the largest living terrestrial animal with bulls reaching a shoulder height of up to 4 m (13 ft). Both sexes have tusks, which erupt when they are 1–3 years old and grow throughout life.
It is distributed across 37 African countries and inhabits forests, grasslands and woodlands, wetlands and agricultural land. It is a social mammal, traveling in herds composed of cows and their offspring. Adult bulls usually live alone or in small bachelor groups. It is a herbivore, feeding on grasses, creepers, herbs, leaves and bark.
Since 2004, it has been listed as Vulnerable on the IUCN Red List. It is threatened foremost by habitat destruction, and in parts of its range also by poaching for meat and ivory.
They can weigh 7 t (7.7 short tons). The heaviest male on record weighed 10.4 t (11.5 short tons) and was shot in 1974 in Angola. Females are much smaller at about 2.2–2.6 m (7.2–8.5 ft) tall at the shoulder and up to 4 t (4.4 short tons) in weight.
Elephants attain their maximum stature when they complete the fusion of long-bone epiphyses, occurring in males around the age of 40 and females around the age of 25. – Wikipedia
Orange Beef with Noodles
by Weight Watchers Magazine
Course: light meals
PointsPlus™ Value: 6
Servings: 4
Preparation Time: 9 min
Cooking Time: 11 min
Level of Difficulty: Easy
We use flank steak, but you can also use boneless top round steak.
Ingredients
4 oz packaged rice noodles
2/3 cup(s) fresh orange juice
2 Tbsp low-sodium soy sauce
2 Tbsp sugar
1 tsp dark sesame oil
1 tsp cornstarch
1/2 tsp chili sauce, (chili paste)
1/2 pound(s) raw lean flank steak, trimmed of all visible fat and sliced thin across the grain
6 medium scallion(s), cut into 2-inch slices
2 clove(s) garlic clove(s), minced (medium)
2 tsp ginger root, minced, peeled, fresh
Instructions
Prepare the noodles according to package directions; drain and set aside.
Combine the orange juice, soy sauce, sugar, oil, cornstarch, and chili paste in a bowl until blended and smooth; set aside.
Spray a large nonstick skillet with nonstick spray and set over high heat. Add the steak and cook in batches, until browned, about 5 minutes. Add the scallions, garlic, and ginger. Cook, stirring constantly, until fragrant, about 3 minutes. Stir in the orange juice mixture and cook until the sauce boils and thickens slightly, about 3 minutes. Stir in the noodles; heat through. Serve at once.
Notes
When browning meat, make sure it is cooked over high heat in a single layer. If your pan is not big enough to accommodate all the meat at one time, cook it in batches, otherwise the meat will steam instead of brown.
“A blunderer is a man who starts a meat market during Lent."
~James Montgomery Bailey
This shot taken at the indoor meat market at Soulard Market in St. Louis, near downtown. He had a huge crowd of people and was quite the charismatic salesman.
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Card is postmarked 1957. Caption on back reads: The John Morrell & Co. Packing Plant, Ottumwa, Iowa, one of three modern plants where the complete line of Morrell Pride Quality Meats and Red Heart Dog Food are prepared. This plant employs more than 3,000 people and has facilities for slaughtering and processing two million head of livestock a year. Visitors are welcome here, and also at the company's plants at Sioux Falls, S.D. and Topeka, Kansas.
This is me in my 1950s house dress at Andreah and Aarons wedding.. I am really dishing up my whole family.. but I sort of just portray a Meat Monster from the past!
Set piece based on dream contructs and built using abstract images of my RL body and custom windlight settings. A more direct attempt at altering the viewers perception of the landscapes of scenes and of themselves.
갈매기살= SKIRT MEAT
This restaurant mainly grills special parts of pigs.
It is cooked over an open fire over charcoal the way it was done a century ago.
What the running man is holding is a brazier filled with burning charcoal.
For Smile on Saturday theme 'Needles and Spines'.
No snails were eaten or otherwise harmed in the making of this photograph.
Grizzly Bears of the Canadian Rockies
Grizzly Bears (Ursus arctos) are unmistakable because of the large muscular hump on their shoulders. Grizzly bears are scavengers and omnivores, eating both plants and meat. Plants are the mainstay of their diet though, especially berries and roots.
In winter, food becomes scarce and the bears crawl into their dens to hibernate. Although bears do not truly hibernate, (their body temperature only dips slightly), they do become dormant in winter, usually in snow-dens, where females often have one to four cubs before spring.
Grizzly Bears have one of the lowest known reproductive rates of all North American land mammals. That rate is even lower for Grizzlies living here in the Canadian Rockies. Females have their first cubs at 5-8 years of age and may not become pregnant again for 4–5 years.
Grizzly Bears are particularly sensitive to human influence, and because of this we manage them carefully. We can gain information about the mountain park ecosystem by monitoring the grizzly bear population. Jasper currently supports a population of between 100–120 individuals.
For more Info: www.pc.gc.ca/en/pn-np/ab/jasper/nature/conservation/eep-s...
Naga tribal lady smoking meat in a traditional Naga kitchen at the village Khonoma.
There was very little light and I was not carrying a tripod. Moreover the lady's husband was not very happy to have people with cameras inside his house and we had to rush to get our clicks.
OK, OK, OK, so I fell off the vegetarian wagon:
Lamb chops marinated for ±1 hr in olive oil, lime juice, Maggi, dried marjoram, salt, freshly ground black pepper, and finely diced fresh rosemary, with a small clove of garlic crushed. Grilled on a griddle pan until slightly charred on the outside, but still pink in the middle.
Potatoes marinated in olive oil, lemon juice, ground cumin, salt, freshly ground black pepper, and 'Ozzie Outback Seasoning', roasted (at 180° convection/microwave #1) for 10 minutes covered, then tossed again in the marinade and roasted another 20 minutes uncovered.