Meat Me Halfway

If one more person tells me that they’ve stopped eating beef or all meat, I don’t know what I’ll do.  I’m beginning to feel like a vegetarian lifestyle represents the newest wave of political correctness and, if this continues, people will leave the local drive-through window and secretly devour their burgers an alleyway to avoid the no-meat enforcers.

Not long ago, I heard the high cost of cattle feed caused one owner to feed their cow chocolate and Mexican food. If that strategy helps the cow to produce chocolate milk and spicy, pre-seasoned beef, I’m all for it! I find it difficult to infuse beef with good flavor. In all fairness to cattle farmers, I know marinating is the answer, but when I start making dinner plans at around three o’clock in the afternoon, it doesn’t leave me a lot of time for defrosting and marinating. Several weeks ago, my children made their own meat dry rub using brown sugar and other spices. I hope they wrote the recipe down. Regardless of how creative the preparation is, some people can’t be convinced to eat meat; conversely, other people refuse to give it up. Listen to the debate:   

The experts provided great pros and cons. In short, we should listen to our bodies and do what works for us.  We can make our own personal choices, but why do we feel such passion about convincing others to agree with our lifestyles?                

An Unusual Burger

By now, you’re probably familiar with the controversy surrounding the contents of our nation’s beef supply and the issue of meat additives. Meat processors vigorously defend the use of “lean trimmings” while their critics continue to rail against including “pink slime” in the ground beef meat mix.  

I’m still uncertain about who’s right, perhaps both sides have a case. What if adding “lean trimmings”/ “pink slime” to our ground beef simply sounds unappetizing, but not harmful? If that’s true, should loud objections disrupt beef processing and normal protocol at meat packing plants? They did.

Our daily food choices seem more cautious and conservative compared to folks abroad. See if you can imagine eating this:

 

If you decide to avoid meat that contains lean, finely textured beef additives, maybe you’ll try ice cream on those empty buns. Sometimes the most ordinary or the most unusual ideas become the year’s hottest, new trends.  If you were to (re)start a trend based on something you already do, what would it be?             

        

Pho Satisfaction

Have you noticed your diet changing as you age? It’s a slow process, but before long friends will question your identity. You’ll hear things like, “Aren’t you the same person who used to eat a whole cake? Now you won’t touch sugar and you only use Splenda?” I supposed it happens to the best of us.   

One day, while discussing our morning routines, an older relative and I shared what we ate for breakfast.  I used to eat very little for breakfast, but with kids in the house, my morning meals have ramped up to include anything from scrambled eggs to French toast or waffles, and don’t forget the fruit and/or yogurt. My relative remarked that he often ate oatmeal, and sometimes…soup! I didn’t see that coming. But later I started thinking, “Why get locked into the same, old routine?” Shake things up a bit—go ahead and have soup for breakfast. Actually, I haven’t eaten it for breakfast yet, but I am reaching for soup more often. It’s light, yet filling. Last year I discovered a wonderful, new soup. If you’re ready for something a little different, try a bowl of pho.                         

Beef Pho (pronounced “fuh”) noodle soup is a Vietnamese dish. Our community has several new Vietnamese restaurants and, from what I’ve seen, some of the Vietnamese dishes resemble Chinese food, but pho is special. The hot, rich, brown broth hides a tasty mound of rice noodles, and you get to order one or two types of thinly-sliced beef such as brisket or flank steak to include in your soup.

Fresh basil, lime, chili peppers and bean sprouts comes on a separate plate so that you can add them to the pho as you wish. Usually Vietnamese restaurants keep several sauces like Hoisin ( a sort of Chinese barbecue sauce) and Sriracha (a flavorful hot sauce) on the tables to enhance the food. Mixing these sauces into your pho adds layers of flavor and gives the soup a savory, spicy kick.

Still looking to add adventure to your meals? Imagine yourself dining with these people at Trump Towers in NYC:    

I never encounter scenes like this when I’m out for lunch. Improv Everywhere filmed this prank for the Today Show, look closely and you’ll see Ann Curry.    

Despite the warnings to cut back on salt, sugar, fat and various meats, there are some foods we’re just not giving up. It’s interesting how we can become emotionally connected to certain foods and many times our favorite meals evoke our best (childhood?) memories. So, what’s your favorite food and why?