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Fistulina hepatica is an unusual bracket fungus classified in the Agaricales, that is commonly seen in Britain and the rest of Europe, but which can be found in North America, Australia, North Africa, and Southern Africa. As its name suggests, it looks remarkably similar to a slab of raw meat. It has been used as a meat substitute in the past, and can still be found in some French markets. It has a sour, slightly acidic taste.
Thank you Wikipedia!
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(Northlands Wood, Corringham, Essex UK)
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All this recent fungal action has prompted a new album ⬇️
This is the hunk of meat that Nadia wanted. I was trying the pan to oven approach for this roast, worked fairly well. Made tacos with the left overs.
This is how you buy your meat in Cairo, the truck opens and right off the back of a lorry you tell the butchers which parts you want!
A mouth watering collection of artery constipating meats, from the Mecca of homemade Italian meats, Molinari's Deli on Columbus St. in San Francisco. A great place to get a sandwich, but don't expect to find a veggie or tofu burger. I hear they keep a small quantity of nitro glycerin and a defibrillator on-hand--just in case.
A cool touch: I like how you pick your own roll out of a wicker basket, and hand it to the Deli guy with your order. I'm off to get a snack now.
San Francisco CA
WEEK 48 – Blytheville Kroger, Set I
Apparently, when I was separating these photos into folders, I made this a set of 12, which I completely forgot about, haha :P So here are two extra photos for you to enjoy today! Straight ahead from that last shot, we find ourselves at the meat department service counter. More red neon looking good here, and of course, even better in person! Oozing 90sness… I love it :)
You know that I purposefully try to get people-free shots whenever I can manage it, so any shots like this that you see in my photostream may not be 100% indicative of how the crowds in any given store are normally. But I have to say, this store was pretty much a ghost town. Perhaps that’s due to my middle-of-Monday, middle-of-summer visit, or just due to the fact that Blytheville isn’t a very large town and the Kroger is pretty far separated from the rest of the retail scene. Similarly, maybe this store’s relative lack of business is what’s helped keep its décor intact all these years. In that case, hopefully it stays that way!
(c) 2017 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
This series shows the process of making some bulk sausage. This is the pork shoulder after having been brokebn down into pieces small enough to deed the meat grinder.
Please see cookingwithsteve.blog/ for more details.
I go to the Gastown branch (Cambie) when I want some really good Porchetta. Just because it's near my workplace. It's always packed and has become famous for downtowners and tourists. The bokeh on the top left frame is a bit distracting for me but I always go back to looking at the sandwich which tastes great by the way! Try it if you haven't or if you happen to be in town. It's quite near the Steam Clock in Gastown.
Microscope slide (cross section) of muscle tissue.
The price of meat in Canada has increased far faster than inflation. Now a new study states that processed meats increase the risk of dementia ( www.medicalnewstoday.com/articles/can-eating-more-process... ). It's time to stop eating red meat.
There was something vaguely ghastly about this scene. I think because the ribs were mostly still raw and looked more like animal remains rather than food. And on top of that was the sheer amount of meat being cooked. The smoke and overall grittiness of the scene really added to the effect.
Another photo taken on the same day as the previously-posted one (early April 2018) shows that work was also still taking place behind the meat & seafood counter.
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Kroger, 1988-built, Germantown Pkwy. at Trinity Rd., Memphis (Cordova)
A variety of Lap Mei (literally fragrant meat), including meat cuts and sausages, on display at Yung Kee (鏞記) on Wellington Street., Central, Hong Kong.
Chinese cured meat is salted, and traditionally, has to be cured not just by the sun, but specifically by the winter wind. Despite sometimes being mistranslated as "wax" meat, there is no wax involved.
December 2017