#meatcamp Transcript, 11 March 2010

We hoped to “spice it up a bit” by discussing “Mexican-style” meat dishes tonight at #meatcamp.  No, seriously.  We’ve talked about meat flavor (the inherent flavor of meat), different meat cuts, and then different ways of cooking them.  So, why not discuss different “styles” of cooking?  We plan to discuss more cooking-meat-in-style topics in upcoming weeks.  Please provide your suggestions for what “style” of meat-based dishes you would like to learn more about by commenting on this blog post.


iTweetMeat And goodnight folks, I’m off to brush my teeth and hit the sack. Tweet you later. #meatcamp -9:44 PM Mar 11th, 2010


iTweetMeat @DamnTrue Heretic, perhaps, just trying to provide the best (overly cautious?) adivce possible #meatcamp -9:43 PM Mar 11th, 2010


iTweetMeat @DamnTrue Oh, you can, sure enough. But if intent is to eat rare GB, then should do a few xtra precautions, like blanching.#meatcamp -9:42 PM Mar 11th, 2010


garyglen @LandarcBBQ Meat camp is cool! These dudes (and dudettes) know their meat! #meatcamp -9:41 PM Mar 11th, 2010


SteakPerfection next time? RT @ricbradbury: RT @iTweetMeat:@Grilladelic Honestly, what not discussed and simply AWESOME, fish tacos. #meatcamp -9:41 PM Mar 11th, 2010


iTweetMeat @StuartDonald And the “whole muscle recall” was not for blade tenderized product (@SteakPerfection) Diff one. #meatcamp -9:40 PM Mar 11th, 2010


Pleasanthouse @yourlocalfoods restos can use “consuming raw, undercooked, etc, etc” disclaimer on menu if serving tartar #meatcamp -9:40 PM Mar 11th, 2010


KyFarmersMatter Fully cooked burgers can be juicy & tasty!http://bit.ly/a63rJX Don’t fear them! Eat them! #meatcamp Were even grassfed & I liked ’em! -9:40 PM Mar 11th, 2010


DamnTrue @iTweetMeat Why not buy whole muscles? #meatcamp -9:39 PM Mar 11th, 2010


iTweetMeat @StuartDonald I thought you were talking about a carcasses’ exterior vs interior muscles. Gotcha. #meatcamp -9:39 PM Mar 11th, 2010


DonaldBond RT @StuartDonald: The issues with ground beef safety have more to with where it’s ground not the grinding itself. Grinding yourself should be fine. #meatcamp -9:39 PM Mar 11th, 2010


DamnTrue @iTweetMeat Grinding tartare? Heretic! Knives only friend. Personally, I don’t dig it. But I will make it for my wife and, friends.#meatcamp -9:39 PM Mar 11th, 2010


SteakPerfection me2 RT @Grilladelic: Thanks #meatcamp @carrieoliver@iTweetMeat …Need the goat tacos [recipes]. Good night. -9:39 PM Mar 11th, 2010


ricbradbury RT @iTweetMeat@Grilladelic Honestly, what not discussed and simply AWESOME, fish tacos. #meatcamp -9:39 PM Mar 11th, 2010


meatcamp @ricbradbury The best thing about #food is how we create blends – different cooking styles, cuts, ingredients but adapted#meatcamp -9:39 PM Mar 11th, 2010


iTweetMeat @SteakPerfection Not even that. Could be as simple as air handling units. #meatcamp -9:39 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp Usually microbes do not go deeper than a few milimeters into the muscle but @SteakPerfection just ‘splained it. -9:38 PM Mar 11th, 2010


SteakPerfection blading used to tenderize RT @StuartDonald:@iTweetMeat #meatcamp I’m trying to figure out how the microbes penetrate the surface flesh. -9:38 PM Mar 11th, 2010


meatcamp @StuartDonald Keep forgetting to use #meatcamp, silly me. I used lemon in my steak tartare, along with capers (which are brined).#meatcamp -9:37 PM Mar 11th, 2010


iTweetMeat @Grilladelic Honestly, what not discussed and simply AWESOME, fish tacos. #meatcamp -9:37 PM Mar 11th, 2010


Grilladelic Thanks #meatcamp @carrieoliver @iTweetMeat we should to try to capture recipes occasionally. Need the goat tacos. Good night. -9:36 PM Mar 11th, 2010


iTweetMeat @StuartDonald What do you mean, “penetrate surface flesh”?#meatcamp -9:36 PM Mar 11th, 2010


SteakPerfection had Eggs Benedict on Sunday but Hollendaise made w/o raw eggs, so not Hollendaise, so not Eggs B, so false advertising 😦#meatcamp -9:36 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp That’s what I get for looking at the recipe for tartar 20 years ago and trusting myself to remember it. -9:36 PM Mar 11th, 2010


ricbradbury Some of my favorite MX food is the food in New Mexico, luv the use of green peppers and verda sauces. Sort of Hybrid US-MX#meatcamp -9:35 PM Mar 11th, 2010


iTweetMeat @nycUlla Gregg and I probably do things 90%+ the same way, yes. The cut-cut-cut *sounds* diff than cleaver’s powerful WHACK!#meatcamp -9:35 PM Mar 11th, 2010


KyFarmersMatter @carrieoliver Hmm, I suppose but IMO wud degrade taste quality. Best 2just cook 2internal temp of 160 & enjoy! #meatcamp-9:34 PM Mar 11th, 2010


iTweetMeat @StuartDonald Hmm, not what I’ve had. #meatcamp -9:33 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp I’m trying to figure out how the microbes penetrate the surface flesh. -9:33 PM Mar 11th, 2010


nycUlla @iTweetMeat The fellow at University of Kentucky was using a saw like an artist. Bet you are the same. #meatcamp -9:33 PM Mar 11th, 2010


iTweetMeat TY RT @KyFarmersMatter: Sorry, I cannot advocate buying whole muscles at grocery & grinding them urself. #meatcamp -9:33 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp I thought tartar’s dressing usually had a good deal of acid in it. That should take care of micro-critters. -9:32 PM Mar 11th, 2010


slowfoodkc Had it 4x in Paris with raw eggs and survived. RT@carrieoliver Hm. Haven’t made steak tartare in ages… #meatcamp -9:32 PM Mar 11th, 2010


nycUlla Hi! Hanging out w/ my mom(alone b/c dad is in Iceland)! Making beef stock! sry 2 miss #meatcamp! Sounds tasty! 🙂 -9:32 PM Mar 11th, 2010


jxs138 RT @KyFarmersMatter: Sorry, I cannot advocate buying whole muscles at grocery & grinding them urself. <- agree #meatcamp -9:32 PM Mar 11th, 2010


SteakPerfection …else it’s not steak tartare RT @carrieoliver:@slowfoodkc…don’t recall using raw egg. #meatcamp -9:32 PM Mar 11th, 2010


carrieoliver @KyFarmersMatter Can you advocate for buying whole muscles & sterilizing (via blanching, perhaps) before grinding?#meatcamp -9:32 PM Mar 11th, 2010


carrieoliver @slowfoodkc Really glad U joined & same for @nyculla who I don’t think I said hi to before and @RicBradbury for joining by phone!#meatcamp -9:31 PM Mar 11th, 2010


SteakPerfection RT @iTweetMeat: As for steak tartare, one thing we have discussed…is blanching or apply a bit of vinegar b4 grinding #meatcamp-9:31 PM Mar 11th, 2010


KyFarmersMatter Sorry, I cannot advocate buying whole muscles at grocery & grinding them urself. #meatcamp -9:31 PM Mar 11th, 2010


yourlocalfoods @iTweetMeat what controls might a high end restaurant employ for tartare over our own best efforts? #meatcamp -9:30 PM Mar 11th, 2010


iTweetMeat @nycUlla Honestly, it’s really nothing more than a hacksaw dedicated to meatcutting TBH #meatcamp -9:30 PM Mar 11th, 2010


SteakPerfection but only when bladed? (yes?) RT @iTweetMeat:@StuartDonald Considering that there have been whole muscle recalls, too? #meatcamp -9:30 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp Whole muscle recalls? Man, how nasty is that slaughter house? -9:30 PM Mar 11th, 2010


iTweetMeat @yourlocalfoods That’s part won’t be immediate, but it will happen, yes. Hopefully over the weekend. #meatcamp -9:30 PM Mar 11th, 2010


garyglen @LandarcBBQ Use to trek up to a German place in Miwaukee, signature dish! They don’t offer it anymore…bummer! #meatcamp -9:30 PM Mar 11th, 2010


SteakPerfection so true RT @ricbradbury: As always I’m amazed at the knowledge of the folks in meatcamp, Thank you so much #meatcamp -9:30 PM Mar 11th, 2010


carrieoliver @slowfoodkc Hm. Haven’t made steak tartare in ages but don’t recall using raw egg. #meatcamp -9:30 PM Mar 11th, 2010


SteakPerfection 😉 RT @nycUlla@iTweetMeat I think i’ll have 2 get a saw 4 her birthday! 🙂 #meatcamp -9:29 PM Mar 11th, 2010


iTweetMeat As for steak tartare, one thing we have discussed (nothing official here) is blanching or apply a bit of vinegar b4 grinding#meatcamp -9:29 PM Mar 11th, 2010


slowfoodkc Thanks for the chat tonight @ITweetMeat Really enjoyed it.#meatcamp -9:29 PM Mar 11th, 2010


yourlocalfoods @iTweetMeat I have Q. When you post the transcript, you be linking all the terms & dish names to English explanations, right?#meatcamp -9:29 PM Mar 11th, 2010


iTweetMeat @StuartDonald Considering that there have been whole muscle recalls, too? #meatcamp -9:28 PM Mar 11th, 2010


ricbradbury As always I’m amazed at the knowledge of the folks in meatcamp, Thank you so much #meatcamp -9:28 PM Mar 11th, 2010


nycUlla @iTweetMeat I think i’ll have 2 get a saw 4 her birthday! 🙂#meatcamp -9:28 PM Mar 11th, 2010


iTweetMeat 😉 RT @yourlocalfoods@iTweetMeat OK, now I get it. thanks#meatcamp -9:28 PM Mar 11th, 2010


StuartDonald The issues with ground beef safety have more to with where it’s ground not the grinding itself. Grinding yourself should be fine. #meatcamp -9:28 PM Mar 11th, 2010


iTweetMeat I can get it at a handful of high-end restaurants. RT@garyglen: What ever happened to steak tartare? Oh, the days of innocense! #meatcamp -9:27 PM Mar 11th, 2010


garyglen @SlowFoodKC …or raw meat! #meatcamp -9:27 PM Mar 11th, 2010


LandarcBBQ RT @GaryGlen: What ever happened to steak tartare? Oh, the days of innocense! #meatcamp I see it around here, pricey -9:27 PM Mar 11th, 2010


yourlocalfoods @iTweetMeat OK, now I get it. thanks #meatcamp -9:27 PM Mar 11th, 2010


iTweetMeat Winding down with our “formal” (uh, kinda) chat, we’ll hang for an afterparty, so what other questions do you have?! #meatcamp -9:27 PM Mar 11th, 2010


slowfoodkc Not allowed to eat raw eggs anymore! 🙂 RT @garyglen: What ever happened to steak tartare? Oh, the days of innocence!#meatcamp -9:26 PM Mar 11th, 2010


Grilladelic RT @garyglen: What ever happened to steak tartare? Oh, the days of innocense! #meatcamp -9:24 PM Mar 11th, 2010


pronosher RT @FridaRestaurant: albondigas is ground meat shaped like a ball stuffed with a dried egg and cooked in a tomato-chipotle sauce#meatcamp -9:23 PM Mar 11th, 2010


FridaRestaurant yes hard boiled, is a really nice garnish #meatcamp -9:23 PM Mar 11th, 2010


garyglen What ever happened to steak tartare? Oh, the days of innocense! #meatcamp -9:23 PM Mar 11th, 2010


SteakPerfection of course RT @yourlocalfoods@iTweetMeat if you’re going to cook cut rare, is there increased risk grinding it and cooking rare? #meatcamp -9:22 PM Mar 11th, 2010


iTweetMeat Likewise RT @AdrianaV@FridaRestaurant Dried egg–is this the same as hard boiled or…? New to me. #meatcamp -9:22 PM Mar 11th, 2010


iTweetMeat @yourlocalfoods Yes. Regardless of cut. You’re taking the surface and making it “internalized” #meatcamp -9:22 PM Mar 11th, 2010


Pleasanthouse “picadillo” popular homestyle mx dish w/ grnd beef–diced potato, carrot, light chili sauce #meatcamp -9:22 PM Mar 11th, 2010


AdrianaV @FridaRestaurant Dried egg–is this the same as hard boiled or…? New to me. #meatcamp -9:21 PM Mar 11th, 2010


yourlocalfoods @iTweetMeat if you’re going to cook cut rare, is there increased risk grinding it and cooking rare? #meatcamp -9:21 PM Mar 11th, 2010


Grilladelic Who thinks these recipes up! albondigas: ground meat shaped like a ball stuffed /dried egg & cooked in a tomato chipotle sauce#meatcamp -9:21 PM Mar 11th, 2010


slowfoodkc @iTweetMeat I know…I take my chances making rare burgers at home… #meatcamp -9:20 PM Mar 11th, 2010


carrieoliver RT @FridaRestaurant: Chipotles are dried red jalapeno peppers, and usually the ones that are canned are cooked in an adobo sauce #meatcamp -9:20 PM Mar 11th, 2010


garyglen @FridaRestaurant That does kind of sound good.#meatcamp -9:19 PM Mar 11th, 2010


FridaRestaurant Chipotles are dried red jalapeno peppers, and usually the ones that are canned are cooked in an adobo sauce #meatcamp -9:19 PM Mar 11th, 2010


iTweetMeat Not best idea. RT @slowfoodkc: Havent bought ground beef n yrs. Would rather chop my own sirloin&chuck so I can eat it rare.#meatcamp -9:19 PM Mar 11th, 2010


Grilladelic RT @FridaRestaurant: albondigas is ground meat shaped like a ball stuffed with a dried egg and cooked in a tomato-chipotle sauce#meatcamp -9:18 PM Mar 11th, 2010


FridaRestaurant try tongue is fantastic #meatcamp -9:18 PM Mar 11th, 2010


carlosyescas RT @PatriciaJinich But with tongue there is also the issue of perception #meatcamp < I had it today w habanero, mango and parsley chutney -9:18 PM Mar 11th, 2010


slowfoodkc Good 2 know when I make my own. RT @FridaRestaurant: 80/20 i think is the best grade of ground beef #meatcamp -9:18 PM Mar 11th, 2010


slowfoodkc Haven’t bought ground beef in yrs. Would rather chop my own sirloin&chuck so I can eat it rare. #meatcamp -9:17 PM Mar 11th, 2010


FridaRestaurant albondigas is ground meat shaped like a ball stuffed with a dried egg and cooked in a tomato-chipotle sauce #meatcamp -9:17 PM Mar 11th, 2010


carrieoliver @FridaRestaurant Okay, please describe what albondigas means. #meatcamp -9:15 PM Mar 11th, 2010


SteakPerfection RT @FridaRestaurant: remember that fat is a flavor carrier … carries perfectly the other flavors #meatcamp -9:15 PM Mar 11th, 2010


StuartDonald @AdrianaV @iTweetMeat #meatcamp I’ve had it in tacos and tortas. I just love it. -9:15 PM Mar 11th, 2010


FridaRestaurant I can’t wait to have some albondigas now #meatcamp -9:14 PM Mar 11th, 2010


jxs138 @StuartDonald However Grandma makes it. It’s been years since I had tongue. Not sure if I could do it these days… #meatcamp -9:14 PM Mar 11th, 2010


carrieoliver @FridaRestaurant My impression is that fat % in burgers is about juicy & mouthfeel. Have have 95% lean & full of flavor! #meatcamp-9:14 PM Mar 11th, 2010


AdrianaV @StuartDonald I just got some tongue from @grassfedorganiccan’t wait to try it out–w/ home-made corn tortillas of course#meatcamp -9:13 PM Mar 11th, 2010


FridaRestaurant remember that fat is a flavor carrier, as well, does contain very little flavor of itself but carries perfectly the other flavors#meatcamp -9:13 PM Mar 11th, 2010


iTweetMeat @StuartDonald I’ve had it, served a variety of ways. Shaved, on a bagel w/ cream cheese for example. #meatcamp -9:13 PM Mar 11th, 2010


SteakPerfection Gr8 Q RT @iTweetMeat: Q8 What is the best fat content for ground beef used in Mexican dishes? #meatcamp -9:13 PM Mar 11th, 2010


AdrianaV RT @Pleasanthouse@carrieoliver @PatriciaJinich@FridaRestaurant gracias! #meatcamp -9:12 PM Mar 11th, 2010


iTweetMeat @FridaRestaurant “More” fat to carry flavors? #meatcamp -9:12 PM Mar 11th, 2010


StuartDonald @iTweetMeat #meatcamp Cool. Who’s had tongue?? -9:12 PM Mar 11th, 2010


FridaRestaurant 80/20 i think is the best grade of ground beef#meatcamp -9:11 PM Mar 11th, 2010


Pleasanthouse @carrieoliver @PatriciaJinich @FridaRestaurant gracias!#meatcamp -9:11 PM Mar 11th, 2010


iTweetMeat Q8 What is the best fat content for ground beef used in Mexican dishes? #meatcamp -9:11 PM Mar 11th, 2010


SteakPerfection dittos RT @iTweetMeat: Great having you. RT@PatriciaJinich: Thank you for inviting me to join. Fun! #meatcamp -9:11 PM Mar 11th, 2010


ginahyams Best hashtag of the day: #meatcamp -9:11 PM Mar 11th, 2010


FridaRestaurant bye patricia #meatcamp -9:11 PM Mar 11th, 2010


iTweetMeat We’re still going to plug through a few more questions…#meatcamp -9:10 PM Mar 11th, 2010


ashantifoods RT @slowfoodkc2010Q5 I think most of the dishes I’ve had were well done w exception of seafood dishes #meatcamp: …http://bit.ly/9d7sV8 -9:10 PM Mar 11th, 2010


FridaRestaurant Mexicans do not use veal very often #meatcamp -9:10 PM Mar 11th, 2010


slowfoodkc @Carrieoliver Thanks for tonights chat! #meatcamp -9:10 PM Mar 11th, 2010


iTweetMeat Great having you. RT @PatriciaJinich: Thank you for inviting me to join. Fun! #meatcamp -9:10 PM Mar 11th, 2010


StuartDonald #meatcamp I wish I would have joined earlier. I never saw anything about tongue. -9:10 PM Mar 11th, 2010


PatriciaJinich Thank you for inviting me to join. Fun! #meatcamp -9:10 PM Mar 11th, 2010


slowfoodkc @PatriciaJinich @FridaRestaurant Thanks for being with us tonight! #meatcamp -9:09 PM Mar 11th, 2010


wallyeats @SlowFoodKC Thank you. Learning a lot here. #meatcamp#meatcamp -9:09 PM Mar 11th, 2010


iTweetMeat @PatriciaJinich We have VERY MUCH ENJOYED HAVING YOU! this evening. Sweet dreams to the little ones. #meatcamp -9:09 PM Mar 11th, 2010


Pleasanthouse Al pastor very popular MX pork dish #meatcamp -9:09 PM Mar 11th, 2010


PatriciaJinich One thing before I go: try a torta with milanesa of course: spread refried beans, ripe avocado, pickled jalapenos, tomato, cream!#meatcamp -9:09 PM Mar 11th, 2010


SteakPerfection thanks! RT @carrieoliver…thank you to @PatriciaJinich &@FridaRestaurant for helping us explore Mexican style cooking & recipes#meatcamp -9:09 PM Mar 11th, 2010


FridaRestaurant thank you carrie for having us #meatcamp -9:09 PM Mar 11th, 2010


Herbguy I’m obligated to meet a Canadian friend in Seattle for dinner. Sorry to have to skip out on #meatcamp (maple leaves are not bitter) -9:09 PM Mar 11th, 2010


slowfoodkc If you are eating tasty cuts of meats, you should try to make homemade corn tortilla sometime. Worth it. #meatcamp -9:09 PM Mar 11th, 2010


Grilladelic Thanks very much. Tengo hambre! @PatriciaJinich@FridaRestaurant #meatcamp -9:08 PM Mar 11th, 2010


SteakPerfection RT @slowfoodkc: Suadero is a thin cut of beef from the brisket. Noted for having a smooth texture…(wiki) #meatcamp -9:08 PM Mar 11th, 2010


PatriciaJinich Hey guys, this has been so much fun!!! But I have to log off… #meatcamp -9:08 PM Mar 11th, 2010


SteakPerfection RT @StuartDonald@wallyeats #meatcamp Yes. Real tacos, not the crunchy shell types. Grilled corn tortillas. Mmm. -9:08 PM Mar 11th, 2010


StuartDonald @FridaRestaurant #meatcamp Is it common to do torta milanesa with veal? -9:08 PM Mar 11th, 2010


KyFarmersMatter Q6: For pork, an economical option & a very tasty one is the shoulder blade & picnic shoulder makes yummy fajitas & cheaply!#meatcamp -9:08 PM Mar 11th, 2010


Longknife12 @FridaRestaurant Would not maple leaves be bitter?#meatcamp -9:07 PM Mar 11th, 2010


carrieoliver We’ll keep going but thank you to @PatriciaJinich &@FridaRestaurant for helping us explore Mexican style cooking & recipes. #meatcamp -9:07 PM Mar 11th, 2010


slowfoodkc Suadero is a thin cut of beef from the brisket. Noted for having a smooth texture rather than a muscle grain (wiki) #meatcamp -9:07 PM Mar 11th, 2010


wallyeats @StuartDonald It is definitely beef. #meatcamp #meatcamp -9:07 PM Mar 11th, 2010


StuartDonald @wallyeats #meatcamp Yes. Real tacos, not the crunchy shell types. Grilled corn tortillas. Mmm. -9:07 PM Mar 11th, 2010


Grilladelic cast iron skillet or grilled meat for fajitas? #meatcamp -9:06 PM Mar 11th, 2010


FridaRestaurant for torta de milanesa you can use sirloin, thinly sliced and breaded #meatcamp -9:06 PM Mar 11th, 2010


SteakPerfection RT @FridaRestaurant: Fajitas means little belts we use onion, green pepper, red pepper and meat or veg #meatcamp -9:06 PM Mar 11th, 2010


pronosher RT @FridaRestaurant: At the restaurant we used 3 week aged striploin, marinated with rosemary, lemon thyme and oregano#meatcamp YUMMY -9:06 PM Mar 11th, 2010


SteakPerfection RT @pronosher: RT @FridaRestaurant…skin that is crunchy outside is called chicharron…have to fry at higher temps#meatcamp -9:06 PM Mar 11th, 2010


wallyeats @StuartDonald Shows up in tacos sometimes #meatcamp#meatcamp -9:05 PM Mar 11th, 2010


AdrianaV @PatriciaJinich Thanks–How long for, say, pork chop or similar? #meatcamp -9:05 PM Mar 11th, 2010


foodphilosophy @CarrieOliver For beef fajitas I like to use marinated flank steak. #meatcamp -9:05 PM Mar 11th, 2010


FridaRestaurant the best, is tender cuts of grilled meats in the same size as the veg #meatcamp -9:05 PM Mar 11th, 2010


StuartDonald @PatriciaJinich #meatcamp I’m a huge fan of the sandwich torta milanesa. What cut is used for the milanesa? -9:05 PM Mar 11th, 2010


SteakPerfection RT @carrieoliver: Q7 – Ever make pork fajitas? … What are the best cuts for beef and chicken fajitas? #meatcamp -9:05 PM Mar 11th, 2010


ricbradbury @SteakPerfection I’m game will report back next week#meatcamp -9:04 PM Mar 11th, 2010


Herbguy Yes, don’t physically tenderize AND marinate too long! RT@AdrianaV@PatriciaJinich Cooks says acidic marinade=meat mealy#meatcamp -9:04 PM Mar 11th, 2010


PatriciaJinich @AdrianaV Especially looove bitter orange. Or sub with combination of grapefruit, orange and lime juice… #meatcamp -9:04 PM Mar 11th, 2010


FridaRestaurant Fajitas means little belts we use onion, green pepper, red pepper and meat or veg #meatcamp -9:04 PM Mar 11th, 2010


iTweetMeat Fajitas! #meatcamp -9:04 PM Mar 11th, 2010


pronosher RT @FridaRestaurant: the skin that is crunchy outside is called chicharron but to get to that you have to fry at higher temps#meatcamp -9:03 PM Mar 11th, 2010


PatriciaJinich @AdrianaV …other ingredients to balance marinade out.#meatcamp -9:03 PM Mar 11th, 2010


StuartDonald @wallyeats #meatcamp suadero? You got me on that one. -9:03 PM Mar 11th, 2010


carrieoliver Q7 – Ever make pork fajitas? What muscle would you recommend? What are the best cuts for beef and chicken fajitas?#meatcamp -9:03 PM Mar 11th, 2010


PatriciaJinich @AdrianaV I love citrus marinade, tenderizes, it’s flagrant, I just try not to marinate too long. I also mix marinade w… #meatcamp -9:03 PM Mar 11th, 2010


slowfoodkc Yes! RT @PatriciaJinich @yourlocalfoods u can find frozen banana leaves in frozen sections of some Latin markets. #meatcamp -9:03 PM Mar 11th, 2010


carrieoliver @AdrianaV So fun to have you join and @kyFarmersMatter I love skirt steak. #meatcamp -9:03 PM Mar 11th, 2010


SteakPerfection RT @may_gun: If you want to learn something about meat, check out the #meatcamp hashtag right now. -9:03 PM Mar 11th, 2010


wallyeats @CarrieOliver What is suadero? #meatcamp -9:02 PM Mar 11th, 2010


PatriciaJinich @yourlocalfoods u can find frozen banana leaves in frozen sections of some Latin markets, they stay in great shape after thawing.#meatcamp -9:01 PM Mar 11th, 2010


AdrianaV @PatriciaJinich Cooks Illustrated says acidic marinade can make meat mealy–what’s yr advice 4 citrus? #meatcamp -9:01 PM Mar 11th, 2010


Herbguy Excited to find some great new folks to follow tonight at#meatcamp ! -9:01 PM Mar 11th, 2010


FridaRestaurant about carne asada the thing is to cook on top of coal#meatcamp -9:01 PM Mar 11th, 2010


KyFarmersMatter Q6 Skirt makes the best carne asada IMO #meatcamp -9:00 PM Mar 11th, 2010


StuartDonald @PatriciaJinich would you say that cecina is similar to the method used for curing prosciutto? #meatcamp -9:00 PM Mar 11th, 2010


cafefenix check @PatriciaJinich ´s TL now for good info on Mexican Food #meatcamp -9:00 PM Mar 11th, 2010


foodphilosophy RT @CarrieOliver: Q6 – Carne asada (grilled meat). What is best meat 4 carne asada & what forms can it take at restaurants?#meatcamp -9:00 PM Mar 11th, 2010


PatriciaJinich @AdrianaV Jump in! #meatcamp -9:00 PM Mar 11th, 2010


FridaRestaurant I would definitely try maple leafs but i know that vine leafs would work with a slightly different flavor #meatcamp -9:00 PM Mar 11th, 2010


slowfoodkc You can sometimes find banana leaves in Asian markets.#meatcamp -9:00 PM Mar 11th, 2010


iTweetMeat Shoot! RT @AdrianaV@PatriciaJinich Adriana from Brooklyn, v late. Have ? about marinating #meatcamp -9:00 PM Mar 11th, 2010


yourlocalfoods @PatriciaJinich thanks, I’ll probably see leaves now that it’s on my mind. #meatcamp -9:00 PM Mar 11th, 2010


SteakPerfection let’s try this week! RT @ricbradbury: Q6 I’m wondering if Flat-Iron could be used for Carne Asada? #meatcamp -8:59 PM Mar 11th, 2010


may_gun If you want to learn something about meat, check out the#meatcamp hashtag right now. -8:59 PM Mar 11th, 2010


Longknife12 @iTweetMeat The goat I get in Tacoma is pulled and has a nice mild sauce that is not overpowering – big portion. #meatcamp -8:59 PM Mar 11th, 2010


StuartDonald @carrieoliver Q6 carne asada I believe is usually flank or skirt and used a lot in fajitas. #meatcamp -8:59 PM Mar 11th, 2010


AdrianaV @PatriciaJinich Adriana from Brooklyn, v late. Have ? about marinating #meatcamp -8:59 PM Mar 11th, 2010


Grilladelic Ditto RT @SteakPerfection: RT @Pleasanthouse: I enjoy steaks “al a plancha” or “tampiquena.” Thin cuts, marinated and seared.#meatcamp -8:59 PM Mar 11th, 2010


FridaRestaurant At the restaurant we used 3 week aged striploin, marinated with rosemary, lemon thyme and oregano #meatcamp -8:59 PM Mar 11th, 2010


Grilladelic is this same as carne seca? RT @iTweetMeat@PatriciaJinichLike chipped beef? (re: cecina) I made jerky for years but this is not#meatcamp -8:59 PM Mar 11th, 2010


PatriciaJinich @yourlocalfoods Well, u can wrap in aluminum, seal tightly and into the oven. But you lose grassy, wild, flavor from banana leaves#meatcamp -8:58 PM Mar 11th, 2010


SteakPerfection RT @Pleasanthouse: I enjoy steaks “al a plancha” or “tampiquena.” Thin cuts, marinated and seared. #meatcamp -8:58 PM Mar 11th, 2010


ricbradbury Q6 I’m wondering if Flat-Iron could be used for Carne Asada? #meatcamp -8:58 PM Mar 11th, 2010


iTweetMeat RT @slowfoodkc: Q6 I usually use flank or skirt steak for carne asada #meatcamp -8:58 PM Mar 11th, 2010


SteakPerfection Q6 skirt steak – flank steak – and high-end top loin and rib too #meatcamp -8:58 PM Mar 11th, 2010


iTweetMeat @PatriciaJinich Like chipped beef? (re: cecina) #meatcamp -8:57 PM Mar 11th, 2010


slowfoodkc Q6 I usually use flank or skirt steak for carne asada#meatcamp -8:57 PM Mar 11th, 2010


Grilladelic Do the banana leaves impart any flavor? always wanted 2 try RT @PatriciaJinich: is to wrap it in banana leaves, cook long and slow#meatcamp -8:57 PM Mar 11th, 2010


SteakPerfection RT @CarrieOliver: Q6 – Carne asada (grilled meat). What is best meat 4 carne asada & what forms can it take at restaurants?#meatcamp -8:57 PM Mar 11th, 2010


Pleasanthouse I enjoy steaks “al a plancha” or “tampiquena.” Thin cuts, marinated and seared. #meatcamp -8:57 PM Mar 11th, 2010


PatriciaJinich Someone asked for cecina: salted (and sometimes chile rubbed too) meat and then air dried.. #meatcamp -8:57 PM Mar 11th, 2010


SteakPerfection RT @iTweetMeat: RT @Herbguy@CarrieOliver Patricia has it right. Most Mexican meat is “pull apart” braise or grilled well done#meatcamp -8:57 PM Mar 11th, 2010


yourlocalfoods @PatriciaJinich is there a banana leaf substitute(s) for that method? (I have huge maple leafs) #meatcamp -8:56 PM Mar 11th, 2010


SteakPerfection RT @DavidWheeler007: Baja Fresh Mango Chipotle Steak Salad 100311 *food #Hollywood #LosAngeles http://bit.ly/d27vff#meatcamp -8:56 PM Mar 11th, 2010


carrieoliver Q6 – Carne asada (grilled meat). What is best meat 4 carne asada & what forms can it take at restaurants? #meatcamp -8:56 PM Mar 11th, 2010


slowfoodkc We are fortunate to have a local grocery that caters to the Hispanic market-lots of different meat cuts and offal. #meatcamp -8:55 PM Mar 11th, 2010


iTweetMeat No sir! We’re rockin’! RT @StuartDonald: Am I too late?#meatcamp -8:55 PM Mar 11th, 2010


Grilladelic @FridaRestaurant Not sure about Pilar cabrera.it was little outdoor cafe in the zocalo, plenty of tortillas, salsa, lime & tequila#meatcamp -8:55 PM Mar 11th, 2010


iTweetMeat RT @Herbguy@CarrieOliver Patricia has it right. Most Mexican meat is “pull apart” braise or grilled well done #meatcamp -8:55 PM Mar 11th, 2010


StuartDonald Am I too late? #meatcamp -8:55 PM Mar 11th, 2010


PatriciaJinich Another way we tenderize meat aside from marinade w citrus or vinegar, chiles, is to wrap it in banana leaves, cook long and slow #meatcamp -8:55 PM Mar 11th, 2010


SteakPerfection mega dittos — fun too! RT @iTweetMeat: Wow, this is such a fantastic chat! #meatcamp -8:54 PM Mar 11th, 2010


carrieoliver RT @iTweetMeat: Wow, this is such a fantastic chat!#meatcamp -8:54 PM Mar 11th, 2010


iTweetMeat Wow, this is such a fantastic chat! #meatcamp -8:53 PM Mar 11th, 2010


FridaRestaurant Pibil is greatly braised in Banana leaves, #meatcamp -8:53 PM Mar 11th, 2010


Herbguy @CarrieOliver Patricia has it right. Most Mexican meat is “pull apart” braise or grilled well done #meatcamp -8:53 PM Mar 11th, 2010


FridaRestaurant did you eat chapulines with Pilar cabrera in Oaxaca, John? #meatcamp -8:52 PM Mar 11th, 2010


PatriciaJinich For braising, I really like brisket. And leg or shoulder of lamb or pork. As in barbacoa. Or Pibil. #meatcamp -8:52 PM Mar 11th, 2010


carrieoliver @yourlocalfoods Hola. Chime in any time. #meatcamp -8:51 PM Mar 11th, 2010


slowfoodkc Agreed. RT @ricbradbury: Q5 Have to say that I don’t notice the cooking as much… #meatcamp -8:51 PM Mar 11th, 2010


Pleasanthouse Well-done but highly textural. Lots of sear and char. Personally, I think grass-finished beef great for MX food #meatcamp -8:51 PM Mar 11th, 2010


SteakPerfection Q5 my MX inlaws cook beef steak xtra well-done – cept for me 🙂 #meatcamp -8:51 PM Mar 11th, 2010


carrieoliver @Herbguy So here’s a ?. When you say well done, does that mean cooked to 1 temp or a style of cooking, both, or something else?#meatcamp -8:51 PM Mar 11th, 2010


FridaRestaurant but they are still very moist and succulent, so well done meat is not what it seems #meatcamp -8:51 PM Mar 11th, 2010


PatriciaJinich For grilling good ones are skirt and flank steaks…#meatcamp -8:51 PM Mar 11th, 2010


Grilladelic Ha..most adventuresome dish i ever ate was chapulines in Oaxaca RT @Herbguy: Were we to do it Oaxacan fried grasshoppers#meatcamp -8:50 PM Mar 11th, 2010


SteakPerfection RT @carrieoliver: Q5 – Are Mexican-style meat dishes usually cooked to “done”? Well done, rare? #meatcamp -8:50 PM Mar 11th, 2010


FridaRestaurant on the other hand the rest of Mexico, braise a lot their meats, which in that way are cooked fully #meatcamp -8:50 PM Mar 11th, 2010


SteakPerfection have to try this RT @PatriciaJinich: About Oaxaca, not only seven moles…for one the famous Mole from Puebla #meatcamp -8:49 PM Mar 11th, 2010


yourlocalfoods kids squared away, better late than never, #meatcamp -8:49 PM Mar 11th, 2010


ricbradbury Q5 Have to say that I don’t notice the cooking as much in MX food because there are so many other favors #meatcamp -8:49 PM Mar 11th, 2010


slowfoodkc Q5 I think most of the dishes I’ve had were well done w exception of seafood dishes #meatcamp -8:49 PM Mar 11th, 2010


PatriciaJinich @SteakPerfection Love it with sugar cane!! Piloncillo and … bitter orange. #meatcamp -8:49 PM Mar 11th, 2010


Herbguy Virtually always “well done” RT @carrieoliver: Q5 – Are Mexican-style meat dishes usually cooked to “done”? Well done, rare?#meatcamp -8:49 PM Mar 11th, 2010


SteakPerfection did not know that RT @renee_martin@carrieoliverTraditional Mexican dishes I 8 as a kid celebrated true taste of the meat… #meatcamp -8:49 PM Mar 11th, 2010


FridaRestaurant Mexican food is not always well done, in the northern Mexico, they have similar cooking practices as the the states #meatcamp-8:49 PM Mar 11th, 2010


PatriciaJinich @carrieoliver Q5 for the stews and long braised yes: cooked not only until done but coming apart. But not well done as in dry. #meatcamp -8:48 PM Mar 11th, 2010


SteakPerfection cooked over sugar cane RT @PatriciaJinich:@SteakPerfection Agree! Chipotle and pork are heavenly together.#meatcamp -8:48 PM Mar 11th, 2010


fredomartin @Rosemont_Farm @renee_martin… time for a northern vacation? #meatcamp -8:48 PM Mar 11th, 2010


PatriciaJinich @Herbguy LOL! No, no, no!!! Grasshopers in a tortilla are best!! #meatcamp -8:47 PM Mar 11th, 2010


Rosemont_Farm we go to a mexican market to buy our tortillas, the meat cuts there are fascinating! #meatcamp -8:47 PM Mar 11th, 2010


carrieoliver Q5 – Are Mexican-style meat dishes usually cooked to “done”? Well done, rare? #meatcamp -8:47 PM Mar 11th, 2010


PatriciaJinich About Oaxaca, not only seven moles. Tons more and there are many moles outside of Oaxaca too: for one the famous Mole from Puebla #meatcamp -8:46 PM Mar 11th, 2010


slowfoodkc Not fair! I haven’t had dinner yet! RT @Pleasanthouse: goat chops with salsa verde http://flic.kr/p/71kxjd #meatcamp -8:46 PM Mar 11th, 2010


renee_martin @carrieoliver Traditional Mexican dishes I 8 as a kid celebrated true taste of the meat. Loved hanging out w/friends abuelitas#meatcamp -8:46 PM Mar 11th, 2010


naprmm RT @Herbguy: Smoked & Braised Tongue w/Foie Gras, Beet Gastrique, Dandelion-Shallot Salad, Nasturtium Petals #meatcamp#meatcamp -8:45 PM Mar 11th, 2010


SteakPerfection LOL RT @fredomartin@Rosemont_Farm 3 goats in the freezer? HELLO? when were you planning n inviting us over? #meatcamp-8:45 PM Mar 11th, 2010


fredomartin @Pleasanthouse ooooooooh! says @bill_thebutcher 🙂#meatcamp -8:45 PM Mar 11th, 2010


SteakPerfection now I’m hungry RT @Herbguy: Were we to do it Oaxacan, we’d have to add chocolate and garnish with fried grasshoppers, no? #meatcamp -8:45 PM Mar 11th, 2010


Rosemont_Farm @fredomartin you & @renee_martin are welcome 25/8!!#meatcamp -8:44 PM Mar 11th, 2010


Pleasanthouse goat chops with salsa verde (Italian salsa verde but could sub w/ Mex) #meatcamp http://flic.kr/p/71kxjd -8:44 PM Mar 11th, 2010


PatriciaJinich @Herbguy Killed me with that description. Thank you.#meatcamp -8:44 PM Mar 11th, 2010


FridaRestaurant very fancy Ron, would definately like to try it#meatcamp -8:44 PM Mar 11th, 2010


fredomartin @Rosemont_Farm 3 goats in the freezer? HELLO? when were you planning n inviting us over? #meatcamp -8:44 PM Mar 11th, 2010


PatriciaJinich @renee_martin Jump in with Oaxacan! #meatcamp -8:44 PM Mar 11th, 2010


Herbguy Were we to do it Oaxacan, we’d have to add chocolate and garnish with fried grasshoppers, no? #meatcamp -8:43 PM Mar 11th, 2010


SteakPerfection RT @carrieoliver: Q4 – Do meat’s inherent flavor notes “come through” in Mexican-style meat dishes? #meatcamp -8:43 PM Mar 11th, 2010


Rosemont_Farm @Grilladelic @renee_martin yes recipe for slow roasted goat tacos please dear renee!! #meatcamp -8:42 PM Mar 11th, 2010


Herbguy Smoked & Braised Tongue w/Foie Gras, Beet Gastrique, Dandelion-Shallot Salad, Nasturtium Petals #meatcamp -8:42 PM Mar 11th, 2010


renee_martin @PatriciaJinich Sorry I’m late to the #meatcamp party, but have you gotten to Oaxacan cuisine yet? …sigh. #meatcamp -8:42 PM Mar 11th, 2010


carrieoliver Q4 – Do meat’s inherent flavor notes “come through” in Mexican-style meat dishes? #meatcamp -8:42 PM Mar 11th, 2010


FridaRestaurant guys please join live in conversation #meatcamp -8:42 PM Mar 11th, 2010


Rosemont_Farm @SteakPerfection I have 3 whole goats in the freezer, let me know if you need a taste 🙂 #meatcamp -8:41 PM Mar 11th, 2010


Grilladelic Any chance U can post recipe? RT @renee_martin:@Rosemont_Farm Goat tacos are our younger sons fav. Slow roasted for hours #meatcamp -8:41 PM Mar 11th, 2010


iTweetMeat RT @carrieoliver: If U want to hear this chat live (seriously, dial (712) 775-7100 & 1005805#) w/ @FridaRestaurant @PatriciaJinich#meatcamp -8:41 PM Mar 11th, 2010


PatriciaJinich @Herbguy How do you serve it? Mexican? #meatcamp -8:41 PM Mar 11th, 2010


SteakPerfection ditto RT @iTweetMeat: OMGoodness, @PatriciaJinich and@fridarestaurant are GREAT! #meatcamp -8:41 PM Mar 11th, 2010


fredomartin @renee_martin I’ll have some of that #meatcamp -8:41 PM Mar 11th, 2010


johnduncan77 RT @iTweetMeat: OMGoodness, @PatriciaJinich and@fridarestaurant are GREAT! #meatcamp -8:41 PM Mar 11th, 2010


iTweetMeat @Herbguy Welcome! #meatcamp -8:41 PM Mar 11th, 2010


SteakPerfection wd be fun to taste test barley v corn RT@Rosemont_Farm@CarrieOliver … they were pretty darn tasty 😉#meatcamp (PS thanks!!) -8:40 PM Mar 11th, 2010


slowfoodkc Tongue…another meat that needs some good PR#meatcamp -8:40 PM Mar 11th, 2010


SlowMoneyFarm @carrieoliver there is a GoatsRUs:-) use goats 4brushhttp://www.goatsrus.com/ #meatcamp -8:40 PM Mar 11th, 2010


carrieoliver Okay, if you want to hear this chat live (seriously, dial (712) 775-7100 & 1005805#) w/ @FridaRestaurant @PatriciaJinich #meatcamp-8:40 PM Mar 11th, 2010


FridaRestaurant love them, cooked in water with vinegar and oregano#meatcamp -8:40 PM Mar 11th, 2010


renee_martin @Rosemont_Farm Goat tacos are our younger son’s fav. Slow roasted for hours by one the family of one of his friends.#meatcamp -8:40 PM Mar 11th, 2010


iTweetMeat OMGoodness, @PatriciaJinich and @fridarestaurant are GREAT! #meatcamp -8:40 PM Mar 11th, 2010


Herbguy Hello, Meat Campers. Ron Zimmerman of The Herbfarm here. We’re serving Beef Tongue next week #meatcamp -8:40 PM Mar 11th, 2010


FridaRestaurant Pig Feet? #meatcamp -8:39 PM Mar 11th, 2010


ricbradbury @Grilladelic wonder how much our tastes tie into our historical relationship with the animals we cook. Goats n/iconic#meatcamp -8:39 PM Mar 11th, 2010


iTweetMeat @PatriciaJinich Sometimes we have put our beef tongue “on special” so people will buy it 😦 I will share recipes at our sale!#meatcamp -8:39 PM Mar 11th, 2010


PatriciaJinich Yeah someone asked about pigs feet: I think the favorite in Mexican cuisine is pickled…Cueritos #meatcamp -8:39 PM Mar 11th, 2010


Longknife12 @Odin_ My antelope was grass fed, tender and tasted great. DRT so it didn’t run. It was a lot of meat for the two of us.#meatcamp -8:39 PM Mar 11th, 2010


Rosemont_Farm @CarrieOliver all they ate was alfalfa & barley before slaughter so they were pretty darn tasty 😉 #meatcamp (PS thanks!!) -8:38 PM Mar 11th, 2010


PatriciaJinich But with tongue, there is also the issue of perception.#meatcamp -8:38 PM Mar 11th, 2010


iTweetMeat Mmmm RT @PatriciaJinich: There are also fabulous Mexican ways of cooking tongue: in salsa verde, veracruzana, tacos… #meatcamp-8:38 PM Mar 11th, 2010


SteakPerfection RT @ricbradbury@iTweetMeat …goat …positive cilantro env. impact goats can have vs. pesticides #meatcamp -8:38 PM Mar 11th, 2010


Podchef Ah…she’s just saying that 2 get ur Goat…RT @Rosemont_Farm: just chiming in – our goat meat is fantastic! I was so surprised#meatcamp -8:38 PM Mar 11th, 2010


carrieoliver @ricbradbury Someone should just create a company called GoatsRUs. @Rosemont_Farm if your goat is as good as your pork, mmmm #meatcamp -8:38 PM Mar 11th, 2010


iTweetMeat @Grilladelic Now there’s an idea! #meatcamp -8:37 PM Mar 11th, 2010


slowfoodkc Good cheap eating too! RT @Grilladelic: recipe for a pork butt- shredded then used for taquitos, burritos, tacos. #meatcamp -8:37 PM Mar 11th, 2010


SteakPerfection @nyculla come on over to #meatcamp -8:37 PM Mar 11th, 2010


PatriciaJinich There are also fabulous Mexican ways of cooking tongue: in salsa verde, veracruzana, tacos… #meatcamp -8:37 PM Mar 11th, 2010


Grilladelic Need to pair good tequila w/sheep more @iTweetMeat:@ricbradbury there is a undesirable “goat” image,like there is a “sheep” image #meatcamp -8:37 PM Mar 11th, 2010


Rosemont_Farm just chiming in – our goat meat is fantastic! I was so surprised #meatcamp -8:36 PM Mar 11th, 2010


SlowMoneyFarm as I understand it goat is undesirable if hair touches/contaminates meat too during processing #meatcamp -8:36 PM Mar 11th, 2010


FridaRestaurant the skin that is crunchy outside is called chicharron but to get to that you have to fry at higher temps #meatcamp -8:36 PM Mar 11th, 2010


SteakPerfection Q3 most goat I’ve tried was from Arabic (not Mex) butchers and very tough, so slow smoking was best alternative and great results #meatcamp -8:36 PM Mar 11th, 2010


Bill_TheButcher re antelope are like all animals in that their age and the feed componet afect the taste more than anything #meatcamp -8:36 PM Mar 11th, 2010


naprmm @CarrieOliver Thanks. #meatcamp -8:36 PM Mar 11th, 2010


Grilladelic Hmmm RT @FridaRestaurant: you can ask your “Taquero” to serve an ear taco beside a nose one #meatcamp -8:35 PM Mar 11th, 2010


PatriciaJinich In the end, you have cruncy outside, all the fat has melted and the meat is incredibly succulent and coming apart.. #meatcamp -8:34 PM Mar 11th, 2010


kubileya That would be delicious! RT @CarrieOliver: …maybe we cn hv@patriciaJinich help w/ artisan chicken tasting in DC & include mole#meatcamp -8:34 PM Mar 11th, 2010


iTweetMeat @ricbradbury I still think there is an undesirable “goat” image, like there is a “sheep” image among US farmers. #meatcamp -8:34 PM Mar 11th, 2010


carrieoliver @fredomartin I wonder about gaminess. What does it really mean? In my tastings, it can range from pheasant to venison to xyz#meatcamp -8:34 PM Mar 11th, 2010


Grilladelic I had a recipe once, for a pork butt: OJ-infused brine, slow cooked, shredded then used for taquitos, burritos, tacos. Yum x 100#meatcamp -8:34 PM Mar 11th, 2010


FridaRestaurant as well they cook the whole animal, literally from head to tail, you can ask your “Taquero” to serve an ear taco beside a nose one #meatcamp -8:34 PM Mar 11th, 2010


PatriciaJinich For carnitasgood method is to sear over really high heat, get a crunchy outside, then cook over low heat for a loooong time.. and#meatcamp -8:33 PM Mar 11th, 2010


iTweetMeat @FridaRestaurant Any cuts of pork preferred for #carnitas?#meatcamp -8:33 PM Mar 11th, 2010


ricbradbury @iTweetMeat Think they might embrace goat more if they aware of the positive cilantro env. impact goats can have vs. pesticides#meatcamp -8:33 PM Mar 11th, 2010


fredomartin @FridaRestaurant don’t you think the gaminess (sp?) of the goat has to do with how it was raised? #meatcamp #meatcamp -8:32 PM Mar 11th, 2010


Longknife12 One of my Mexican students was going to sell me a kid, but Mrs W nixed it. #meatcamp An anteolpe was enough. -8:32 PM Mar 11th, 2010


FridaRestaurant carnitas are a preparation basicly of pork cooked in its own fat and slowly cooked until tender #meatcamp -8:32 PM Mar 11th, 2010


SlowMoneyFarm RT @iTweetMeat: Very good point! RT @slowfoodkc: Quite a few people are afraid of goat meat. Call it cabrito and they might try it. #meatcamp -8:32 PM Mar 11th, 2010


PatriciaJinich @slowfoodkc Agree!! Names are important: perception of what you are eating matters. #meatcamp -8:32 PM Mar 11th, 2010


slowfoodkc Q3 I enjoy doing pork butt in the slow cooker. Blend some chipotles n adobo to make paste to cover. #meatcamp -8:31 PM Mar 11th, 2010


iTweetMeat @FridaRestaurant Please tell us a bit more about carnitas and how they’re cooked. #meatcamp -8:31 PM Mar 11th, 2010


iTweetMeat Goatsucker! RT @Longknife12@CarrieOliver Cabra is goat – goat meat. http://babelfish.yahoo.com/#meatcamp – as in chuprcabra.#meatcamp -8:31 PM Mar 11th, 2010


SteakPerfection 😉 RT @iTweetMeat: Very good point! RT@slowfoodkc…people are afraid of goat meat. Call it cabrito and they might try it. #meatcamp -8:30 PM Mar 11th, 2010


Longknife12 @CarrieOliver Cabra is goat – goat meat.http://babelfish.yahoo.com/ #meatcamp – as in chuprcabra. -8:30 PM Mar 11th, 2010


thesdcowgirl dangit! I’m missing #meatcamp again. i need to do a better job w/my schedule! -8:30 PM Mar 11th, 2010


SteakPerfection RT @carrieoliver: Q3. Does Mexican-style cooking embrace a variety of cooking methods? What cuts are usually used …#meatcamp -8:29 PM Mar 11th, 2010


Grilladelic RT @iTweetMeat: Very good point! RT @slowfoodkc: Quite a few people are afraid of goat meat. Call it cabrito and they might try it#meatcamp -8:29 PM Mar 11th, 2010


meatcamp RT @slowfoodkc: Quite a few ppl R afraid of goat meat. Call it cabrito and they might try it. <– loved goat when thot it was lamb#meatcamp -8:29 PM Mar 11th, 2010


pronosher RT @FridaRestaurant: cabrito and lamb, have a bit of a different flavor goat is a little bit gamier #meatcamp -8:29 PM Mar 11th, 2010


jxs138 RT @slowfoodkc: Quite a few people are afraid of goat meat. Call it cabrito and they might try it. <- lol #meatcamp -8:29 PM Mar 11th, 2010


fredomartin @PatriciaJinich sounds like I need to friend you to get good recipes 🙂 #meatcamp -8:29 PM Mar 11th, 2010


FridaRestaurant there is a lot different ways to cook meat in Mexico, they go from a confit in Carnitas to cook meat in sauces, to grilling#meatcamp -8:29 PM Mar 11th, 2010


iTweetMeat Very good point! RT @slowfoodkc: Quite a few people are afraid of goat meat. Call it cabrito and they might try it. #meatcamp -8:28 PM Mar 11th, 2010


agropinion RT @SteakPerfection: RT @carrieoliver@kubileya we can have @patriciaJinich … artisan chicken tasting in DC & include mole …#meatcamp -8:28 PM Mar 11th, 2010


carrieoliver Q3. Does Mexican-style cooking embrace a variety of cooking methods? What cuts are usually used with each method of cooking? #meatcamp -8:28 PM Mar 11th, 2010


slowfoodkc Quite a few people are afraid of goat meat. Call it cabrito and they might try it. #meatcamp -8:28 PM Mar 11th, 2010


MeatAMI RT @PatriciaJinich@carrieoliver Cabrito is young goat marinated in a rub, that is roasted for hours. Either oven, underground pit or wood fire… #meatcamp -8:28 PM Mar 11th, 2010


Pleasanthouse @PatriciaJinich would you say grass-finished beef good with Mexican preparations? #meatcamp -8:27 PM Mar 11th, 2010


PatriciaJinich @SteakPerfection Agree! Chipotle and pork are heavenly together. #meatcamp -8:27 PM Mar 11th, 2010


SteakPerfection mmm RT @carrieoliver@kubileya So maybe we can have @patriciaJinich … artisan chicken tasting in DC & include mole …#meatcamp -8:27 PM Mar 11th, 2010


iTweetMeat LUCKY! RT @slowfoodkc: I have about 15lbs of local cabrito in my freezer. 🙂 #meatcamp -8:27 PM Mar 11th, 2010


FridaRestaurant cabrito and lamb, have a bit of a different flavor goat is a little bit gamier #meatcamp -8:26 PM Mar 11th, 2010


PatriciaJinich @carrieoliver Cabrito is young goat marinated in a rub, that is roasted for hours. Either oven, underground pit or wood fire…#meatcamp -8:26 PM Mar 11th, 2010


SteakPerfection Q2 re Chipotle and pork – @jeffcarpenter join us in#meatcamp -8:26 PM Mar 11th, 2010


slowfoodkc I have about 15lbs of local cabrito in my freezer. 🙂#meatcamp -8:26 PM Mar 11th, 2010


ricbradbury @Grilladelic I’ve had goat in the little roadside stands here in the US- I enjoyed it #meatcamp -8:26 PM Mar 11th, 2010


carrieoliver @kubileya So maybe we can have @patriciaJinich help with our artisan chicken tasting in DC & include mole as one preparation.#meatcamp -8:26 PM Mar 11th, 2010


FridaRestaurant caabrito is goat, usually cooked under ground,#meatcamp -8:25 PM Mar 11th, 2010


SteakPerfection very good! slow roasted pork RT @fredomartin:@carrieoliver here you go: fun video included http://bit.ly/cgkglU#meatcamp -8:25 PM Mar 11th, 2010


Grilladelic Would like Patricia’s advice on cabrito on the home grill. Most I’ve seen is a long cook on a spit over/around coals. (goat) #meatcamp -8:25 PM Mar 11th, 2010


PatriciaJinich @fredomartin Discada is typical dish fm Chihuahua, meat cooked with garlic, onion, cilantro Jalapeno and sometimes tomato, chorizo #meatcamp -8:25 PM Mar 11th, 2010


Pleasanthouse @fredomartin All parts of head used–eyes, brains, ears, tongue. Many beef cuts butterflied over & over to make thin & flat#meatcamp -8:24 PM Mar 11th, 2010


Grilladelic Eaten cabrito numerous times in Monterrey. El Rey de Cabrito Never see it on menu in MI. But read where goat is an emerging meat#meatcamp -8:24 PM Mar 11th, 2010


carrieoliver What is Cabrito @PatriciaJinich @Grilladelic#meatcamp -8:23 PM Mar 11th, 2010


fredomartin @carrieoliver here you go: fun video includedhttp://www.youtube.com/watch?v=gO8EiScBEjA #meatcamp -8:23 PM Mar 11th, 2010


PatriciaJinich @fredomartin Yeah! Pibil comes from the Yucatan Peninsula. Marinated in achiote sauce, bitter oranges and slowly roasted.#meatcamp -8:23 PM Mar 11th, 2010


FridaRestaurant Mexican Styles? Many, and very well different, i opted in Toronto, to offer a little bit of the guidelines of each region, #meatcamp-8:22 PM Mar 11th, 2010


PatriciaJinich @Grilladelic Cabrito comes from the North of Mexico, and there are variations within regions as well #meatcamp -8:22 PM Mar 11th, 2010


SteakPerfection Q2 IME Mex-Amer food is spicy (around LA) but not Mex food found in Central & Southern Mexico #meatcamp -8:22 PM Mar 11th, 2010


fredomartin @PatriciaJinich what is a discada? #meatcamp -8:22 PM Mar 11th, 2010


carrieoliver @fredomartin Do tell re: puerco pibil & @Grilladelic re: cabrito (share recipes, too) #meatcamp -8:21 PM Mar 11th, 2010


PatriciaJinich @iTweetMeat Q2 In South states, like Oaxaca there are very complex stews and moles and meats braised in sauces. Huge variations#meatcamp -8:21 PM Mar 11th, 2010


fredomartin one thing for sure, there is nothing like puerco pibil 🙂#meatcamp -8:20 PM Mar 11th, 2010


Grilladelic Is this where cabrito comes in 🙂 RT @iTweetMeat: Q2 – What about regional or various cuisines within Mexico? North/South/Central#meatcamp -8:20 PM Mar 11th, 2010


ricbradbury Q1 Mole sauce-I had in spots on the Baja where there is a heavy French influence the sauce a coco type flavor. maybe cinnamon#meatcamp -8:20 PM Mar 11th, 2010


PatriciaJinich @iTweetMeat Q2 In the North there are a lot of grilled meats: discadas, asados. Simple. #meatcamp -8:20 PM Mar 11th, 2010


carrieoliver We have to get @patriciajinich @FridaRestaurant on video/audio next time, they are awesome. Hard to fit in 140 characters!#meatcamp -8:20 PM Mar 11th, 2010


PatriciaJinich Q3 one of the traditional ways to prepare meat was roasted in an underground pit… times have changed. There are many ways!#meatcamp -8:19 PM Mar 11th, 2010


fredomartin @Pleasanthouse what kind of “unique cuts”, do you know?#meatcamp -8:19 PM Mar 11th, 2010


iTweetMeat @Grilladelic Makes me think of our chipped beef gravy at breakfast (dried beef) #meatcamp -8:19 PM Mar 11th, 2010


iTweetMeat Q2 – What about regional or various cuisines within Mexico? North/South/Central, etc. #meatcamp -8:19 PM Mar 11th, 2010


Pleasanthouse @fredomartin A butcher in MX usually slaughters the animal and prepares the cuts. Many unique cuts in MX butchery#meatcamp -8:18 PM Mar 11th, 2010


Grilladelic Carne seca is terrific w/bkfst RT @fredomartin: there is also a lot of dried meat south of the border #meatcamp -8:18 PM Mar 11th, 2010


SteakPerfection RT @FridaRestaurant: Mexican food is not all spicy, my mother can’t do spice as so many other Mexicans. Peppers vary in heat.#meatcamp -8:18 PM Mar 11th, 2010


meatcamp @fourgreenis Welcome back to #meatcamp. We like lurkers, too 🙂 #meatcamp -8:18 PM Mar 11th, 2010


PatriciaJinich @Grilladelic Fresh and dried chiles become transformed by how they are used: freshly chopped, roasted, charred, boiled…#meatcamp -8:17 PM Mar 11th, 2010


SteakPerfection RT @meatcamp: Q1 …many think of Mexican being spicy. Is this true? My experience is no. #meatcamp -8:17 PM Mar 11th, 2010


FridaRestaurant for fresh peppers look for some that look fresh, plump, looking fruit, #meatcamp -8:17 PM Mar 11th, 2010


kubileya @carrieoliver Chicken & chilis– two of my favorite things! Am a big fan of chicken mole, personally 🙂 #meatcamp -8:17 PM Mar 11th, 2010


fredomartin there is also a lot of dried meat south of the border#meatcamp -8:17 PM Mar 11th, 2010


meatcamp @SteakPerfection Hello, Joe, welcome to #meatcamp. Chime in any time 🙂 #meatcamp -8:16 PM Mar 11th, 2010


fourgreenis lurking at #meatcamp. Have kids to tuck into bed in a few minutes. -8:16 PM Mar 11th, 2010


Pleasanthouse Not Mex. but in time for St. Pat’s bit.ly/avSvlZRT @jxs138@Longknife12 please share the venison ! I have freezer full of venison.#meatcamp -8:16 PM Mar 11th, 2010


fredomartin @bill_thebutcher tells me the Mexicans typically cut things into much smaller cuts #meatcamp -8:16 PM Mar 11th, 2010


SteakPerfection RT @iTweetMeat: Welcome! RT @carrieoliver: Please welcome @PatriciaJinich@FridoRestaurant#meatcamp -8:16 PM Mar 11th, 2010


SteakPerfection joining now RT @carrieoliver…Mexican cooking styles. Gr8 way to cook #head2tail. Plz join us or ignore my extra posting!#meatcamp -8:16 PM Mar 11th, 2010


fredomartin @iTweetMeat yes, I am more interested in the artisan version of butchering… any ideas? anyone? #meatcamp -8:16 PM Mar 11th, 2010


PatriciaJinich @agropinion Mexican chiles are all authentic, it is the way in which they are used, which makes them more Mexican or Tex Mex#meatcamp -8:16 PM Mar 11th, 2010


carrieoliver @kubileya Hello, Joya! Thanks for joining/lurking. One of my fav meals in Mexico was braised chicken w/ ancho chiles. #meatcamp -8:15 PM Mar 11th, 2010


agropinion Please shre which chiles are more authentic Mexican cooking and which are more Tex-Mex. #meatcamp -8:14 PM Mar 11th, 2010


FridaRestaurant to choose dry peppers, look for how plump they look, in the sense that they are not completly dried, they have to be maleable,#meatcamp -8:14 PM Mar 11th, 2010


Grilladelic how much change in chile flavor/heat after roasting and peeling? #meatcamp -8:14 PM Mar 11th, 2010


iTweetMeat @fredomartin Actually, a lot of “Fast Food Nation” was filmed in a Mexican slaughterhouse. #meatcamp -8:14 PM Mar 11th, 2010


PatriciaJinich @carrieoliver Once you bring say Ancho chile home, use it and taste it, then you differentiate it from rest. You have to try it.#meatcamp -8:14 PM Mar 11th, 2010


Longknife12 @Rick_Bayless @carrieoliver RT bout to start #meatcamp re: Mexican cooking styles – Plz join us or ignore my extra posting!#meatcamp -8:13 PM Mar 11th, 2010


meatcamp @ricbradbury I love cilantro & citrus. Sadly, one of my daughters doesn’t like cilantro. But we just have it as a side. #meatcamp-8:13 PM Mar 11th, 2010


PatriciaJinich @carrieoliver In regards to which chile to choose: you just have to get acquainted with the different ones! Bring them home baby!#meatcamp -8:13 PM Mar 11th, 2010


kubileya Joya from Delaware, mostly listening in tonight– but do want to say that I grow Mulato Isleno (Ancho) chilis- yep, pruney! 🙂#meatcamp -8:13 PM Mar 11th, 2010


FridaRestaurant Q1 MX Peppers from the south of MX – habanero; from the north chilacas or bananas; the center are poblano or jalapeno#meatcamp -8:12 PM Mar 11th, 2010


PatriciaJinich @carrieoliver In regards to dry chiles, they last forever in pantry as long as its dry and not humid. #meatcamp -8:12 PM Mar 11th, 2010


naprmm RT @PatriciaJinich: Oh, and citrus is a wonderful meat tenderizer. Great for marinades: especially bitter oranges. #meatcamp#meatcamp -8:12 PM Mar 11th, 2010


fredomartin is there a specific Mexican way of butchering? #meatcamp -8:11 PM Mar 11th, 2010


iTweetMeat @carrieoliver Wow, Carrie, peppers are like wine, too!#meatcamp -8:11 PM Mar 11th, 2010


jxs138 @Longknife12 please share the venison whatever! I have freezer full of venison. #meatcamp -8:11 PM Mar 11th, 2010


PatriciaJinich @iTweetMeat Basic flavors of Mexican cuisine are layered, I would say. Complexly layered but can be very smooth #meatcamp -8:11 PM Mar 11th, 2010


carrieoliver @PatriciaJinich Prune undertones, that makes a lot of sense to me now that I think about it. How do you how to choose a pepper?#meatcamp -8:11 PM Mar 11th, 2010


iTweetMeat Bienvenidos RT @Pleasanthouse: hola! art from Chicago–coooker of foods. #meatcamp -8:10 PM Mar 11th, 2010


PatriciaJinich @Longknife12 Oh, and citrus is a wonderful meat tenderizer. Great for marinades: especially bitter oranges. #meatcamp -8:10 PM Mar 11th, 2010


iTweetMeat Need to! RT @PatriciaJinich@iTweetMeat Yeah! Have you tried Ancho chiles? chocolaty, a bit bittersweet & even w prune undertones #meatcamp -8:10 PM Mar 11th, 2010


WellPreserved #meatcamp Joel from WellPreserved (Toronto) -8:10 PM Mar 11th, 2010


WellPreserved friends – there may be a few more messages than normal – joining a chat around mexican food and meat… #meatcamp to see it – great group -8:09 PM Mar 11th, 2010


Pleasanthouse hola! art from Chicago–coooker of foods. #meatcamp -8:09 PM Mar 11th, 2010


PatriciaJinich @iTweetMeat Yeah! Have you tried Ancho chiles? chocolaty, a bit bittersweet and even with prune undertones #meatcamp -8:09 PM Mar 11th, 2010


Longknife12 @Rick_Bayless Love the duck – have you tried venison carnitas? #meatcamp -8:09 PM Mar 11th, 2010


ricbradbury Q1 I like the citrus and cilantro favors that one get with Mexican cooking-not always spicy #meatcamp -8:09 PM Mar 11th, 2010


carrieoliver @ricbradbury Welcome Richard & @johnrumery @4hfarmer@slowfoodkc #meatcamp -8:08 PM Mar 11th, 2010


PatriciaJinich Q1 broad but definite guidelines #meatcamp -8:08 PM Mar 11th, 2010


iTweetMeat Basics of the taste of Mexican foods – spicy? sweet? savory?#meatcamp -8:08 PM Mar 11th, 2010


PatriciaJinich Q1 Although there are many Mexican regional cuisines, there is something called “Mexican cuisine” a mother cuisine that has…#meatcamp -8:08 PM Mar 11th, 2010


4hfarmer Hi all! FFA, 4her beef cattle,sheep board my animals- Will be going back and forth. house is hectic atm #meatcamp -8:07 PM Mar 11th, 2010


FridaRestaurant Hi all from Toronto. #meatcamp -8:07 PM Mar 11th, 2010


iTweetMeat @PatriciaJinich Chocolaty chiles? Awesome. #meatcamp -8:07 PM Mar 11th, 2010


slowfoodkc Michele tweeting for @slowfoodkc Love Mexican food#meatcamp -8:07 PM Mar 11th, 2010


iTweetMeat Q1 I have had a lot of Mexican food that’s not spicy.#meatcamp -8:07 PM Mar 11th, 2010


naprmm Please welcome @PatriciaJinich@FridoRestaurant. If you’re interested in learning how to cook meat esp. Mexican-style, plz join!#meatcamp -8:07 PM Mar 11th, 2010


Grilladelic @JohnRumery from Grand Rapids, MI. Avid/obsessed griller/barbecuer and lover of latin foods, especially Mexican#meatcamp -8:06 PM Mar 11th, 2010


PatriciaJinich Q1 Mexican food is not ALL spicy. There are even many chiles that are not even spicy: some are sweet, chocolaty, mild…#meatcamp -8:06 PM Mar 11th, 2010


iTweetMeat @agropinion Welcome, Jody. #meatcamp -8:06 PM Mar 11th, 2010


ricbradbury Richard B, Rancher Southeastern Oregon #meatcamp -8:06 PM Mar 11th, 2010


agropinion Hi meaty friends. Jody, rancher from Kansas. Have a cold or else I would be drinking tequila to fit with tonight’s theme #meatcamp -8:05 PM Mar 11th, 2010


carrieoliver RT @meatcamp Q1 At #meatcamp, we talk re meat flavor, yet many think of Mexican being spicy. Is this true? My experience is no.#meatcamp -8:05 PM Mar 11th, 2010


Longknife12 http://www.cbc.ca/canada/ottawa/story/2010/03/10/ott-seal-lunch.html?ref=rss #bacon #meatcamp – Mmmmm, bacon & seal. -8:05 PM Mar 11th, 2010


PatriciaJinich Chris just asked me to say where I am based: DC.#meatcamp -8:05 PM Mar 11th, 2010


carrieoliver @naprmm Welcome! It’s great to have you back again. Chime in any time. #meatcamp -8:05 PM Mar 11th, 2010


meatcamp Q1 At #meatcamp, we talk about meat flavor, yet many think of Mexican being spicy. Is this true? My experience is no. #meatcamp -8:04 PM Mar 11th, 2010


MeatAMI Tuning in. #meatcamp -8:04 PM Mar 11th, 2010


WellPreserved RT @carrieoliver: Please welcome @PatriciaJinich &@FridoRestaurant. If you’re interested in learning how to cook meat esp. Mexican-style, plz join! #meatcamp -8:04 PM Mar 11th, 2010


iTweetMeat Naw, he’s funny! RT @meatcamp@nel1jack You are bad.#meatcamp -8:03 PM Mar 11th, 2010


naprmm okay my precious followers, #meatcamp starts momentarily so you may see a few more posts than usual until the tweet party is over. -8:03 PM Mar 11th, 2010


PatriciaJinich Thank you! I’m Chef at Mexican Cultural Institute where I direct a Culinary Program and also write about food: yes, mostly Mexican #meatcamp -8:03 PM Mar 11th, 2010


meatcamp @nel1jack You are bad. #meatcamp -8:02 PM Mar 11th, 2010


iTweetMeat Welcome! RT @carrieoliver: Please welcome @PatriciaJinich &@FridoRestaurant#meatcamp -8:02 PM Mar 11th, 2010


cowartandmore RT @nel1jack@CjCastillo the subject of #meatcamptonight is Mexicn cooking, you know anybody that cooks Mexicans? -8:02 PM Mar 11th, 2010


carrieoliver Please welcome @PatriciaJinich@FridoRestaurant. If you’re interested in learning how to cook meat esp. Mexican-style, plz join!#meatcamp -8:01 PM Mar 11th, 2010


nel1jack @CjCastillo the subject of #meatcamp tonight is Mexicn cooking, you know anybody that cooks Mexicans? -8:01 PM Mar 11th, 2010


iTweetMeat Hi everyone, I’m Chris from Penn State Univ., I work with butchers and farmers in PA. Wow, we’ve got some great guests tonight!#meatcamp -8:00 PM Mar 11th, 2010


meatcamp About to start #meatcamp re: Mexican cooking styles. Gr8 way to cook #head2tail. Plz join us or ignore my extra posting!#meatcamp -7:57 PM Mar 11th, 2010


iTweetMeat Welcome tweeters, to #meatcamp -7:57 PM Mar 11th, 2010


iTweetMeat Go! RT @jxs138: Hmmm wonder how fast I can make 2 apples pies before #meatcamp starts ? I better hurry! #meatcamp -7:57 PM Mar 11th, 2010


iTweetMeat @patriciajinich and @fridarestaurant will be joining us this evening about Mexican-style meat dishes! #meatcamp -7:57 PM Mar 11th, 2010


carrieoliver About to start #meatcamp re: Mexican cooking styles. Gr8 way to cook #head2tail. Plz join us or ignore my extra posting!#meatcamp -7:57 PM Mar 11th, 2010


slowfoodkc #meatcamp -7:55 PM Mar 11th, 2010


working_arts Hi Carrie, I got @Bill_theButcher sitting next to me. We are going to pour some wine and we’ll be right back 🙂 #meatcamp -7:55 PM Mar 11th, 2010


iTweetMeat #meatcamp in about 10 minutes! -7:53 PM Mar 11th, 2010

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