#meatcamp about FAT! 08 July 2010

Tonight we discussed all of the virtues of fat with special guest Jennifer McLagan, author of Fat.  Wow, I need to sort through this over the weekend!


carrieoliver Thank you all for joining (or ignoring my extra posts) and for@JenniferMcLagan for helping us understand FAT #meatcamp -9:30 PM Jul 8th, 2010


AnnaGiannini they wrk to put up veggies 2@dadekian: Exactly right! RT@Bronacos@AnnaGiannini werent mason jars invented 2 store bacon grease? #meatcamp -9:30 PM Jul 8th, 2010


KyFarmersMatter Now I must add @JenniferMcLagan ‘s book about fat to my reading list. I like her! 🙂 #meatcamp -9:29 PM Jul 8th, 2010


tgnh @Bronacos I rec. it highly too. Mine has grease, um, err, fat stains on it! 🙂 #meatcamp -9:28 PM Jul 8th, 2010


dadekian Yes, great book. RT @Bronacos@tgnh I can highly recommend Jennifer book #FAT Ive learnt heaps from it! #meatcamp -9:28 PM Jul 8th, 2010


Fallon_Hills RT @tgnh: . RT @carrieoliver@JenniferMcLagans next book is OddBits: What to do with the Rest. Sept 2011 #meatcamp -9:28 PM Jul 8th, 2010


AnnaGiannini Entirely @ksfarmboy: RT @iTweetMeat@realfrogfarm Re: milk comment. Completely untrue. #meatcamp -9:28 PM Jul 8th, 2010


reallybuffalo RT @KyFarmersMatter: RT @tgnh: Thanks to@JenniferMcLagan ->author of FAT for joining tonights chat. It was super delicious! #meatcamp -9:28 PM Jul 8th, 2010


dadekian Exactly right! RT @Bronacos@AnnaGiannini werent mason jars invented to store your bacon grease? #meatcamp -9:27 PM Jul 8th, 2010


meatcamp From @JenniferMcLagan (who’s now oddly not showing in stream): @TheHoads convert them one at a time. #meatcamp #meatcamp-9:27 PM Jul 8th, 2010


tgnh . RT @carrieoliver@JenniferMcLagans next book is OddBits: What to do with the Rest. Sept 2011 #meatcamp -9:27 PM Jul 8th, 2010


Bronacos @tgnh I can highly recommend Jennifer book #FAT I’ve learnt heaps from it! #meatcamp -9:27 PM Jul 8th, 2010


cavebabyj @foodwanderings #meatcamp I lost weight because I eat zero carbs. Almost 18 months now from 220 to 135lbs -9:27 PM Jul 8th, 2010


KyFarmersMatter RT @tgnh: Thanks to @JenniferMcLagan ->author of FAT for joining tonights chat. It was super delicious! #meatcamp -9:27 PM Jul 8th, 2010


Fallon_Hills Thats where we keep ours! RT @Bronacos@AnnaGianniniwerent mason jars invented to store your bacon grease? #meatcamp -9:27 PM Jul 8th, 2010


habanerogal @CarrieOlivertell her we are looking forward to it “sounds offal” @JenniferMclagan #meatcamp -9:27 PM Jul 8th, 2010


iTweetMeat @39ukki And pretty much anything else! #meatcamp -9:26 PM Jul 8th, 2010


dadekian Fantastic! RT @carrieoliver@JenniferMcLagans next book is OddBits: What to do with the Rest. Sept 2011 #meatcamp -9:26 PM Jul 8th, 2010


realfrogfarm @TheHoads And you also have to convince folks who’d rather die rather than give up what’s killing them: http://bit.ly/8DzzsB#meatcamp #fail -9:26 PM Jul 8th, 2010


tgnh Thanks to @JenniferMcLagan ->author of FAT for joining tonights chat. It was super delicious! #meatcamp -9:26 PM Jul 8th, 2010


ksfarmboy RT @iTweetMeat@realfrogfarm Re: milk comment. Completely untrue. #meatcamp -9:26 PM Jul 8th, 2010


Bronacos nicely put! RT @TheHoads: This has been great. Have fun sorting the fat from fiction! #meatcamp -9:26 PM Jul 8th, 2010


39ukki Seems bacon goes well with sweets…Hmmm…RT @iTweetMeat…popped popcorn in bacon fat ..with a sprinkle of brown sugar.#meatcamp -9:26 PM Jul 8th, 2010


carrieoliver Great question @habanerogal@JenniferMcLagan‘s next book is OddBits: What to do with the Rest. Sept 2011 #meatcamp -9:25 PM Jul 8th, 2010


AnnaGiannini You thought so 2 ? 😉 RT @Bronacos@AnnaGiannini werent mason jars invented to store your bacon grease? #meatcamp -9:25 PM Jul 8th, 2010


foodwanderings @cavebabyj so how did u lose weight then? I Drink whole milk cause it tastes better, but still lead a healthy lifestyle.#meatcamp -9:25 PM Jul 8th, 2010


Bronacos @AnnaGiannini weren’t mason jars invented to store your bacon grease? #meatcamp -9:24 PM Jul 8th, 2010


cavebabyj eating fatty meat helped me lose 85lbs (no plant matter for the last 40). I also eat butter a few eggs a little cheese and cream#meatcamp -9:24 PM Jul 8th, 2010


ksfarmboy RT @Vegaswinechick: fiber, sugar, calories & fat are all a consideration, not just one, when deciding on how a healthy food.#meatcamp -9:24 PM Jul 8th, 2010


realfrogfarm @TheHoads Not easy when you’re fighting 1000’s of years of social, cultural and religious conditioning: http://bit.ly/bdZOQ2#meatcamp #fail -9:24 PM Jul 8th, 2010


AnnaGiannini RT @TheHoads: Jennifer: How can we help consumers understand the value of fat? #meatcamp -9:23 PM Jul 8th, 2010


Fallon_Hills dare truffle salt? RT @karenk8880@iTweetMeat I once popped popcorn in bacon fat (instead of oil) with a sprinkle of brown sugar. #meatcamp -9:22 PM Jul 8th, 2010


TheHoads Jennifer: How can we help consumers understand the value of fat? #meatcamp -9:22 PM Jul 8th, 2010


AnnaGiannini probably keeps better than my mason jar! RT@KyFarmersMatter: Beef fat freezes 4storage nicely. Keeps it from going rancid. #meatcamp -9:22 PM Jul 8th, 2010


KyFarmersMatter Beef fat freezes 4storage nicely. Keeps it from going rancid. #meatcamp -9:21 PM Jul 8th, 2010


AnnaGiannini delicious! RT @karenk8880@iTweetMeat I once popped popcorn in bacon fat (instead of oil) with a sprinkle of brown sugar.#meatcamp -9:21 PM Jul 8th, 2010


cavebabyj I keep beef, pork, chicken and bacon fat in the fridge for cooking when i want to change things up (like cooking eggs) #meatcamp-9:20 PM Jul 8th, 2010


habanerogal @meatcamp what is Jennifers next book about #meatcamp@jennifermclagan -9:20 PM Jul 8th, 2010


SeasLife RT @naprmm: tallow, bacon grease, fatty tropical oils – all impart their distinctive flavor – use varies from dish to dish #meatcamp -9:20 PM Jul 8th, 2010


iTweetMeat May try! RT @karenk8880@iTweetMeat I once popped popcorn in bacon fat (instead of oil) with a sprinkle of brown sugar.#meatcamp -9:20 PM Jul 8th, 2010


cavebabyj @lejeal I do have more coming! I am trying to catch up with#meatcamp LOL -9:20 PM Jul 8th, 2010


AnnaGiannini Mine still lives alone at 103 ranch women! RT@iTweetMeat:My grandmother passed away @ 99. Cooked everything with lard & grease. #meatcamp -9:20 PM Jul 8th, 2010


realfrogfarm @ksfarmboy Experts started warning against natural fats the same time we started getting fatter and sicker. Don’t believe the hype#meatcamp -9:19 PM Jul 8th, 2010


tgnh yep, and my memere lived to her late 80’s! @ksfarmboy #meatcamp-9:19 PM Jul 8th, 2010


foodwanderings @JenniferMcLagan Honestly even when I was super skinny not long ago I never cut fat out of diet it was excercise n portion control #meatcamp -9:19 PM Jul 8th, 2010


JenniferMcLagan @ksfarmboy Lard, especially leaf lard makes pastry with great flaky texture. #meatcamp -9:19 PM Jul 8th, 2010


iTweetMeat My grandmother passed away at 99. Cooked everything with lard and grease. #meatcamp -9:18 PM Jul 8th, 2010


Bronacos Yes Gr8 in salad dressings, over veggies delicious flavor boost!@iTweetMeat Q7 Do you add fat while cooking such as bacon grease?#meatcamp -9:18 PM Jul 8th, 2010


KyFarmersMatter True RT @TheHoads: Those of us who raise meat & use our fats dont know how lucky we are. UUM, I saw Chicken Skin mentioned. Yeah! #meatcamp -9:18 PM Jul 8th, 2010


ksfarmboy @JenniferMcLagan Granny made some great dishes, used lard, and all sorts of things that the experts warn against. #meatcamp -9:18 PM Jul 8th, 2010


naprmm and don’t forget schmaltz! #meatcamp -9:17 PM Jul 8th, 2010


JenniferMcLagan @tgnh Embrace animal fats and use them to bake and cook with. #meatcamp -9:17 PM Jul 8th, 2010


meatcamp RT @carrieoliver: Any last questions for @JenniferMcLagan, author of FAT, or advice from you, Jennifer? #meatcamp -9:17 PM Jul 8th, 2010


realfrogfarm And dont forget not just meat but FATTY MEAT made us human (grew our brains and shrank our guts): http://bit.ly/1aDs02#meatcamp -9:17 PM Jul 8th, 2010


AnnaGiannini RT @SteakPerfection: Use beef not bacon on tenderloin@JenniferMcLagan Bacon fat adds bacon flavor, beef fat adds beefy flavor. #meatcamp -9:16 PM Jul 8th, 2010


naprmm tallow, bacon grease, fatty tropical oils – all impart their distinctive flavor – use varies from dish to dish #meatcamp -9:16 PM Jul 8th, 2010


tgnh @jennifermclagan what is one piece of advice for those just entering the ‘real’ fat realm of cooking? #meatcamp -9:16 PM Jul 8th, 2010


JenniferMcLagan @foodwanderings Plus animal fats are low in poly fat so much more stable when heated than veg oil. #meatcamp -9:16 PM Jul 8th, 2010


TheHoads This has been great. Have fun sorting the fat from fiction!#meatcamp -9:16 PM Jul 8th, 2010


SeasLife …sorry, that’s localharvest.org {not .com] #meatcamp -9:15 PM Jul 8th, 2010


SteakPerfection Use beef not bacon on tenderloin RT @JenniferMcLagan@SteakPerfection Bacon fat adds bacon flavour, beef fat adds beefy flavour. #meatcamp -9:15 PM Jul 8th, 2010


foodwanderings Hmmm interesting! RT @JenniferMcLagan Gr8 thing about cooking with animal fats is your nose tells when they are rancid…..#meatcamp -9:15 PM Jul 8th, 2010


carrieoliver Any last questions for @JenniferMcLagan, author of FAT, or advice from you, Jennifer? #meatcamp -9:15 PM Jul 8th, 2010


naprmm Absolutely agree (@dreades) RT @carrieoliver@TheHoadsRoasted chicken skin once on its own, nothing else. Fab. #meatcamp -9:14 PM Jul 8th, 2010


Bacon_FTW @SteakPerfection Bacon fat adds bacon flavour, beef fat adds beefy flavour. #meatcamp http://bit.ly/caalV8 -9:14 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan@SteakPerfection Bacon fat adds bacon flavour, beef fat adds beefy flavour. #meatcamp -9:14 PM Jul 8th, 2010


Bronacos RT @KyFarmersMatter: RT @carrieoliver@Vegaswinechick Very well put. Its a balancing act. Food is not just this nutrient or that.#meatcamp -9:14 PM Jul 8th, 2010


Grilladelic I don’t do it! Just sayin I know folks who do. Very experienced ones too RTJenniferMcLagan. @Grilladelic No margarine!!! #meatcamp -9:14 PM Jul 8th, 2010


JenniferMcLagan @SteakPerfection Bacon fat adds bacon flavour, beef fat adds beefy flavour. #meatcamp -9:13 PM Jul 8th, 2010


AnnaGiannini thnx 4 tip RT @KyFarmersMatter: tip 4 the tasteless beef tenderloin…put a lil bacon grease in the fry pan, adds instant flavor!#meatcamp -9:13 PM Jul 8th, 2010


SteakPerfection @JenniferMcLagan Does bacon fat add more flavor than beef fat? #meatcamp -9:12 PM Jul 8th, 2010


Bronacos this popped up in my stream while @ #meatcamp ..now so hungry! RT @offalchris: Beef heart tartare, quail egg & charcoalhttp://bit.ly/dgCX9e -9:12 PM Jul 8th, 2010


AnnaGiannini Agree must try RT @naprmm: 2 great fats coming together, lol! RT @39ukki@iTweetMeat You must be joking! Bacon-covered chocolate? #meatcamp -9:12 PM Jul 8th, 2010


naprmm RT @scrowell: The real beef tonight on Twitter is convo on#meatcamp. Live chat with #food#farm folks. Even #LeBrons gotta eat#meatcamp -9:12 PM Jul 8th, 2010


KyFarmersMatter @AnnaGiannini Me too! LOL #meatcamp -9:12 PM Jul 8th, 2010


JenniferMcLagan @Grilladelic No margarine!!! #meatcamp -9:12 PM Jul 8th, 2010


Grilladelic Q7- pat of butter (compound) on grilled steak. I know many competitive BBQers’ that slather margerine/butter on ribs after cook.#meatcamp -9:11 PM Jul 8th, 2010


naprmm 2 great fats coming together, lol! RT @39ukki@iTweetMeat You must be joking! Bacon-covered chocolate?? #meatcamp -9:11 PM Jul 8th, 2010


SteakPerfection RT @USFarmData: Nice Tip! RT @KyFarmersMatter: tip for…beef tenderloin…put a lil bacon grease in the fry pan[to add] flavor!#meatcamp -9:11 PM Jul 8th, 2010


Fallon_Hills @KyFarmersMatter #bacon makes everything better! Especially #bacon #fat!! #meatcamp -9:11 PM Jul 8th, 2010


AnnaGiannini @KyFarmersMatter i keep it in a mason jar! #meatcamp -9:10 PM Jul 8th, 2010


USFarmData Nice Tip! RT @KyFarmersMatter: tip for the tasteless beef tenderloin…put a lil bacon grease in the fry pan, adds instant flavor!#meatcamp -9:10 PM Jul 8th, 2010


JenniferMcLagan Great thing about cooking with animal fats is your nose tells when they are rancid. Vegetable oil is often rancid. #meatcamp -9:10 PM Jul 8th, 2010


scrowell The real beef tonight on Twitter is the convo on #meatcamp. Live chat with #food and #farm folks. Even #LeBron‘s gotta eat -9:10 PM Jul 8th, 2010


KyFarmersMatter @iTweetMeat Hey! I always have left over bacon GREASE but there’s always a shortage of bacon. Improvize! #meatcamp -9:10 PM Jul 8th, 2010


carrieoliver @TheHoads Roasted chicken skin once on its own, nothing else. Fab. Was Buff Orpington, pasture raised. Do you raise chix?#meatcamp -9:10 PM Jul 8th, 2010


SteakPerfection mmm RT @KyFarmersMatter Q7 I love cooking w/bacon grease! Course, I love lard too. Makes the best fried chicken & pie crusts EVER #meatcamp -9:10 PM Jul 8th, 2010


Fallon_Hills @foodwanderings nom nom nom. Fatty lamb… #meatcamp -9:09 PM Jul 8th, 2010


naprmm @JenniferMcLagan lucky you #meatcamp -9:09 PM Jul 8th, 2010


iTweetMeat @KyFarmersMatter Like bacon-wrapped tenderloin, but not really! LOL #meatcamp -9:09 PM Jul 8th, 2010


cyberentomology @Bronacos I’ll take lard in my pie crust over hydrogenated plant oil any day. Tastes better, and better for you.#meatcamp -9:09 PM Jul 8th, 2010


naprmm @dadekian I don’t know…ever read the great soil scientist William Albrecht’s old article “Cows as Chemists” ? #meatcamp -9:09 PM Jul 8th, 2010


Grilladelic speaking of overcooking. can’t believe i am watching LeBron James circus – sorry. off topic. #meatcamp -9:09 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm dont you worry! They get only the best 🙂#meatcamp -9:08 PM Jul 8th, 2010


JenniferMcLagan @naprmm OK. I can buy raw milk in my Paris supermarket. #meatcamp -9:08 PM Jul 8th, 2010


KyFarmersMatter @AnnaGiannini Definitely! Mom always cooked w/lard.#meatcamp -9:08 PM Jul 8th, 2010


tgnh @TheHoads oh my. I wish you were my neighbor! #meatcamp -9:08 PM Jul 8th, 2010


foodwanderings 2morrow I am making lamb shoulder Fatty but SO GOOD! #meatcamp -9:08 PM Jul 8th, 2010


KyFarmersMatter Also, tip for the tasteless beef tenderloin….put a lil bacon grease in the fry pan & adds instant flavor! #meatcamp -9:08 PM Jul 8th, 2010


realfrogfarm @AnnaGiannini I hope you give the cows better nutritional advice than the ADA, AHA &c have been giving us for the last 50 years…#meatcamp -9:08 PM Jul 8th, 2010


Bronacos Can’t make good pastry w/out lard! @iTweetMeat Q6 Other fatty goodness… What’s your take on cooking with lard and/or drippings?#meatcamp -9:08 PM Jul 8th, 2010


JenniferMcLagan @39ukki It’s good as is my bacon brittle see FAT book.#meatcamp -9:08 PM Jul 8th, 2010


SteakPerfection Q7 with a good #steak grilled over mesquite, I might finish with a buter mix (eg maitre d’hotel) #meatcamp -9:08 PM Jul 8th, 2010


AnnaGiannini @KyFarmersMatter what i meant by grandmas recipes r not same w/out lard #meatcamp -9:07 PM Jul 8th, 2010


TheHoads Those of us who raise meat and use our fats don’t know how lucky we are. UUM, I saw Chicken Skin mentioned. Yeah! #meatcamp -9:07 PM Jul 8th, 2010


cyberentomology @realfrogfarm I only eat plants because I find them tasty (especially when I add some fat!) #meatcamp -9:07 PM Jul 8th, 2010


naprmm @JenniferMcLagan we are, but someone commented about why raw milk is illegal #meatcamp -9:07 PM Jul 8th, 2010


SeasLife RT @SteakPerfection: Tonight’s #meatcamp is thick with information about facts and myths of FAT and food -9:07 PM Jul 8th, 2010


iTweetMeat @39ukki Never. Simply delightful! #meatcamp -9:07 PM Jul 8th, 2010


KyFarmersMatter Q7 I love cooking w/bacon grease! Course, I love lard too. Makes the best fried chicken & pie crusts EVER #meatcamp -9:07 PM Jul 8th, 2010


iTweetMeat @SeasLife Thanks for popping in, @SeasLife! So, when are you coming to #StateCollegePA #meatcamp -9:07 PM Jul 8th, 2010


AnnaGiannini I’d try it @ least 1 timeRT @iTweetMeat: Even bacon-covered chocolate. RT @JenniferMcLagan: Everything tastes better w/ bacon. #meatcamp -9:06 PM Jul 8th, 2010


39ukki @iTweetMeat You must be joking! Bacon-covered chocolate??#meatcamp -9:06 PM Jul 8th, 2010


SteakPerfection Q7 with a lean cut like a tenderloin #steak I use a flavorful (eg hickory-smoked) bacon to add fat and convey taste#meatcamp -9:06 PM Jul 8th, 2010


cyberentomology @SteakPerfection Absolutely. If I have bacon fat handy, I’ll use it where appropriate. #meatcamp -9:06 PM Jul 8th, 2010


SeasLife #Meatcamp you can find great resources for leaf lard, etc. on eatwild.com or localharvest.com (I’m Leesie, lurking, reading & learning) -9:06 PM Jul 8th, 2010


ksfarmboy Will yet that sometime. RT @AnnaGiannini@ksfarmboy this is true, soak it in vinegar and red wine…trust me! 😉 #meatcamp -9:06 PM Jul 8th, 2010


cavebabyj #meatcamp I got sidelined I have to catch up!!! -9:06 PM Jul 8th, 2010


realfrogfarm @cyberentomology I don’t eat plants, neither do @cavebabyjand many other happy healthy folks eating only from the animal kingdom. #meatcamp -9:05 PM Jul 8th, 2010


JenniferMcLagan @naprmm I thought we were talking fat. #meatcamp -9:05 PM Jul 8th, 2010


SteakPerfection RT @iTweetMeat Q7 Do you add fat while cooking such as bacon grease? Instead of, say, lard or butter? #meatcamp -9:05 PM Jul 8th, 2010


iTweetMeat Even bacon-covered chocolate. RT @JenniferMcLagan:@iTweetMeat Everything tastes better with bacon. #meatcamp -9:05 PM Jul 8th, 2010


AnnaGiannini @iTweetMeat Q7 if I have it certainly! The more flavor the better! #meatcamp -9:05 PM Jul 8th, 2010


iTweetMeat @AnnaGiannini LOL, “might could use.” I’ve not said that since I lived in Oklahoma! #meatcamp -9:05 PM Jul 8th, 2010


naprmm Politics, not science or health RT @AnnaGiannini @realfrogfarmthere is a reason raw milk is illegal in most states #meatcamp -9:04 PM Jul 8th, 2010


JenniferMcLagan @iTweetMeat Everything tastes better with bacon.#meatcamp -9:04 PM Jul 8th, 2010


cyberentomology @dadekian Cows are definitely not bright. If it weren’t for them being very tasty evolution woulda killed off the species eons ago #meatcamp -9:04 PM Jul 8th, 2010


realfrogfarm @cyberentemology I don’t eat plants, neither do @cavebabyjand many other happy healthy folks eating only from the animal kingdom. #meatcamp -9:04 PM Jul 8th, 2010


carrieoliver @DovesandFigs That would be depressing. What a waste to cut away the fat. #meatcamp -9:04 PM Jul 8th, 2010


Bronacos RT @JenniferMcLagan: Always save fat from roasts, strain and keep it in the fridge or freezer. It’s free fat. #meatcamp -9:04 PM Jul 8th, 2010


iTweetMeat Q7 Do you add fat while cooking such as bacon grease? Instead of, say, lard or butter? #meatcamp -9:04 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm you clearly didn’t read the article in full#meatcamp -9:03 PM Jul 8th, 2010


AnnaGiannini @cyberentomology nearly certain those people don’t have registered nutritionists that develop their diets #meatcamp -9:03 PM Jul 8th, 2010


foodwanderings @DovesAndFigs @foodwanderings choppedliver inmyhouse growingup alwaysmeant rendered chicken fat&gribnes(crispy fried chicken skin) #meatcamp -9:03 PM Jul 8th, 2010


tgnh @JenniferMcLagan Where do you get your authentic fats? Good supply in your area? #meatcamp -9:03 PM Jul 8th, 2010


dadekian Frankly, cows aren’t bright enough not to eat something that they “shouldn’t” eat. I’ve seen eat just about anything, like pitas.#meatcamp -9:03 PM Jul 8th, 2010


realfrogfarm @AnnaGiannini All that proves is just like humans, cows will eat things that aren’t good for them like donuts http://bit.ly/atHkPz#meatcamp -9:03 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm i think you might could use some research#meatcamp -9:03 PM Jul 8th, 2010


SteakPerfection Tonight’s #meatcamp is thick with information about facts and myths of FAT and food -9:02 PM Jul 8th, 2010


cyberentomology @AnnaGiannini @ksfarmboy @realfrogfarm I see people eating twinkies and ignoring the vegetables too… #meatcamp -9:02 PM Jul 8th, 2010


DovesandFigs I watched fat phobic friend cut every scrap of fat off perfectly trim leg of lamb and started to wimper #meatcamp -9:02 PM Jul 8th, 2010


KyFarmersMatter RT @tgnh: My pork farmer cant keep enough of the fat/lards in stock! #meatcamp -9:02 PM Jul 8th, 2010


foodwanderings @DovesAndFigs Haven’t had chopped liver the ‘Ashkenazi way’ till got 2the States my MIL’s w/rendered fat n all. Amazingly good! #meatcamp -9:02 PM Jul 8th, 2010


AnnaGiannini RT @KyFarmersMatter@realfrogfarm Thats just ludicrous#meatcamp -9:02 PM Jul 8th, 2010


AnnaGiannini @ksfarmboy lets not forget the other 3 compartments 😉#meatcamp -9:01 PM Jul 8th, 2010


KyFarmersMatter @realfrogfarm That’s just ludicrous #meatcamp -9:01 PM Jul 8th, 2010


AnnaGiannini @naprmm marbling makes beef tasty, it exists in lean beef too! #meatcamp -9:01 PM Jul 8th, 2010


naprmm @dadekian we have too much omega6 in the diet, reduce that and you will be fine. #meatcamp -9:01 PM Jul 8th, 2010


realfrogfarm @ITweetMeat Many factors to consider: Raw vs pasteurized, A1 casein vs A2, proper diet of cattle, grains in diet causing leaky gut#meatcamp -9:01 PM Jul 8th, 2010


ksfarmboy RT @fanokst@Bronacos cows are meant to eat anything they are able to swallow thanks to their miraculous rumen. #meatcamp -9:01 PM Jul 8th, 2010


dadekian @JenniferMcLagan I’ve learned over time, but it can be tricky, especially at tail end of cooking with family waiting for meal. 🙂#meatcamp -9:01 PM Jul 8th, 2010


AnnaGiannini RT @ksfarmboy@realfrogfarm I have seen cattle grazing sorghum ,pulling seed heads off eating em, and ignoring rest of the plant. #meatcamp -9:00 PM Jul 8th, 2010


AnnaGiannini RT @iTweetMeat@realfrogfarm Re: milk comment. Completely untrue. #meatcamp -9:00 PM Jul 8th, 2010


naprmm As for flavor, in this taste testing (toward the end) the leanest beef came out on top: What Makes Beef Tasty – #meatcamp -9:00 PM Jul 8th, 2010


tgnh My pork farmer can’t keep enough of the fat/lards in stock!#meatcamp -9:00 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm grass fed cow milk is pasturized 2…there is a reason raw milk is illegal in most states #meatcamp -9:00 PM Jul 8th, 2010


ksfarmboy @realfrogfarm I have seen cattle grazing sorghum ,pulling seed heads off eating them, and ignoring rest of the plant. #meatcamp -9:00 PM Jul 8th, 2010


cyberentomology RT @JenniferMcLagan: I think people have lost food literacy they rely on “experts” 2 tell them whats good & should ask granny. #meatcamp -9:00 PM Jul 8th, 2010


KyFarmersMatter RT @carrieoliver@Vegaswinechick Very well put. Its a balancing act. Food is not just this nutrient or that. #meatcamp -8:59 PM Jul 8th, 2010


iTweetMeat @realfrogfarm Re: milk comment. Completely untrue.#meatcamp -8:59 PM Jul 8th, 2010


JenniferMcLagan @iTweetMeat My granny was an awful cook too.#meatcamp -8:59 PM Jul 8th, 2010


dadekian @naprmm As a gotta-have-it-save-my-life-health thing? Yes, overrated. As a part of a well-rounded diet, why not have it? #meatcamp-8:59 PM Jul 8th, 2010


AnnaGiannini black cloud lolRT @Grilladelic:diet industry has done a very effective job of selling “FAT=BAD” to the public, to sell fake food.#meatcamp -8:59 PM Jul 8th, 2010


JenniferMcLagan @carrieoliver lard is good and very versatile-frying, pastries, preserving. #meatcamp -8:59 PM Jul 8th, 2010


carrieoliver @Vegaswinechick Very well put. It’s a balancing act. Food is not just this nutrient or that. #meatcamp -8:59 PM Jul 8th, 2010


SirPorkaLot RT @AnnaGiannini: RT @JenniferMcLagan: I think people have lost food literacy they rely on “experts” 2 tell them whats good & should ask granny. #meatcamp -8:59 PM Jul 8th, 2010


iTweetMeat @JenniferMcLagan Granny used to make this stew thing called “Butcher’s Mess.” Yeah, can go without that for the rest of my days.#meatcamp -8:59 PM Jul 8th, 2010


realfrogfarm @KYFarmersMatter Sounds like “raw milk =bad”, when actually it’s only milk from grainfed cows that needs pasteurizing to be “safe” #meatcamp -8:58 PM Jul 8th, 2010


JenniferMcLagan @dadekian Strain your fat to take out any bits that send the fat off and alter the taste. Reheat it with water then strain.#meatcamp -8:58 PM Jul 8th, 2010


Grilladelic RT @cyberentomology@JenniferMcLagan diet industry has done a very effective job of selling “FAT=BAD” to the public, to sell fake food. #meatcamp -8:58 PM Jul 8th, 2010


carrieoliver @iTweetMeat Great cooks like @glutenfreegirl@KateMcDermott taught me that lard is good for us. #meatcamp -8:58 PM Jul 8th, 2010


Bronacos @JenniferMcLagan Suet Biscuits – is the recipe in your book?#FAT Did I miss it? #meatcamp -8:58 PM Jul 8th, 2010


AnnaGiannini Q6 some of grandma’s recipes r not as good w/out lard!#meatcamp -8:58 PM Jul 8th, 2010


naprmm Oh yeah! RT @iTweetMeat: Ive seen old advertisements (40 yrs +) with: “Theyre happy because they eat lard.” #meatcamp -8:58 PM Jul 8th, 2010


SteakPerfection @JenniferMcLagan People should practice learning what they like in blind taste tests (a la @CarrieOliver and her wine analogy)#meatcamp -8:57 PM Jul 8th, 2010


iTweetMeat RT @KyFarmersMatter@realfrogfarm Not to mention bloat they get from too much clover. Grain is not the enemy of beef catte.#meatcamp -8:57 PM Jul 8th, 2010


Vegaswinechick I think fiber, sugar, calories & fat are all a consideration, not just one, when deciding on how healthy a food is. #meatcamp -8:57 PM Jul 8th, 2010


JenniferMcLagan @cyberentomology Fat is good-fat soluble vitamins, your brain is needs fat and eat fat loose weight! #meatcamp -8:57 PM Jul 8th, 2010


AnnaGiannini @cyberentomology black cloud of saturated fat my entire “short” life #meatcamp -8:57 PM Jul 8th, 2010


naprmm eating grass fed beef for the omega3 is overrated. In fact the whole omega3/6 deal is overrated: http://bit.ly/df9hml #meatcamp -8:57 PM Jul 8th, 2010


dadekian Q6 Need some knowledge & experience cooking in fatty goodness. Not all fat is “clean” enough or tasty enough, sometimes spent. #meatcamp -8:57 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan: I think people have lost food literacy they rely on “experts” 2 tell them whats good & should ask granny.#meatcamp -8:57 PM Jul 8th, 2010


iTweetMeat I’ve seen old advertisements (40 yrs +) with: “They’re happy because they eat lard.” #meatcamp -8:56 PM Jul 8th, 2010


cyberentomology @JenniferMcLagan diet industry has done a very effective job of selling “FAT=BAD” to the public, to sell fake food.#meatcamp -8:56 PM Jul 8th, 2010


tgnh Q4 I used to trim away fat, not any more! 🙂 #meatcamp -8:56 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm read this written by a human nutritionisthttp://tinyurl.com/2actsfk will help you understand feedlot indust beter#meatcamp -8:56 PM Jul 8th, 2010


dadekian What I’ve learned too. RT @KyFarmersMatter: Not to mention bloat they get from too much clover. Grain is not enemy of beef cattle.#meatcamp -8:56 PM Jul 8th, 2010


iTweetMeat Q6 Other fatty goodness… What’s your take on cooking with lard and/or drippings? Good stuff. #meatcamp -8:55 PM Jul 8th, 2010


JenniferMcLagan @AnnaGiannini I think people have lost food literacy they rely on “experts” to tell them what’s good. They should ask granny.#meatcamp -8:55 PM Jul 8th, 2010


KyFarmersMatter @realfrogfarm Not to mention bloat they get from too much clover. Grain is not the enemy of beef catte. #meatcamp -8:55 PM Jul 8th, 2010


TheHoads We eat a lot of lean beef, grassfed and fairly young. It tastes good but its better if cooked in some fat! #meatcamp -8:55 PM Jul 8th, 2010


SirPorkaLot #meatcamp. Fat converts to flavorful juiciness at low temps, But burns at high temps. The conversion of fat to juice also helps tenderize -8:55 PM Jul 8th, 2010


dadekian Agreed. RT @AnnaGiannini: i believe consumer edu is key yes…same reason we often shy away organic produce when looks less fresh #meatcamp -8:55 PM Jul 8th, 2010


Bronacos RT @iTweetMeat: Q4 When cooking, do you limit amount of fat in meat, such as trimming it away, using low fat ground beef?#meatcamp -8:55 PM Jul 8th, 2010


KyFarmersMatter @realfrogfarm Biggest concern on my farm is in the spring w/new grass growth is coming in. Will kill my calves quickr thn anything #meatcamp -8:54 PM Jul 8th, 2010


realfrogfarm @Bronacos Exactly… people no longer recognize proper quality because of misinformation/propaganda. See: Crisco, rise and fall of #meatcamp -8:54 PM Jul 8th, 2010


foodwanderings or chopped liver @JenniferMcLagan @dadekian can’t make Yorkshire pudding without beef dripping. #meatcamp -8:54 PM Jul 8th, 2010


Audiofan2 RT @ksfarmboy: RT @cyberentomology@dadekian the concept of pork as “white meat” is pure marketing. Good pork shouldn’t even be that pasty. #meatcamp -8:54 PM Jul 8th, 2010


WhatWeChowBlog RT @SavvyHost: OK meat-lovers…interesting discussion going on over at #meatcamp – may change your ideas about fat & #meat#cooking #foodie -8:54 PM Jul 8th, 2010


dadekian @JenniferMcLagan @ksfarmboy I usually cook mine still slightly pink (if heritage breed from farm I know). #meatcamp -8:54 PM Jul 8th, 2010


Bronacos @cyberentomology which is why they are dumping the campaign! “pork as “white meat” is pure marketing drivel” #meatcamp -8:54 PM Jul 8th, 2010


meatcamp @ksfarmboy @cyberentomology You’re right. Pork is red meat!#meatcamp -8:53 PM Jul 8th, 2010


AnnaGiannini @Bronacos i believe that consumer edu is key yes…same reason we often shy away from organic produce when it looks less fresh#meatcamp -8:53 PM Jul 8th, 2010


KyFarmersMatter @realfrogfarm Beef cattle live well on a mix of grains/corn/grass. Never medicated one & been grain feeding all my life#meatcamp -8:53 PM Jul 8th, 2010


SteakPerfection Q5 5% marblng equates to low Choice (-0-), Sm99 marbling score #meatcamp -8:53 PM Jul 8th, 2010


JenniferMcLagan @ksfarmboy Yes good pork is rosy red. #meatcamp -8:53 PM Jul 8th, 2010


ksfarmboy RT @cyberentomology@dadekian the concept of pork as “white meat” is pure marketing. Good pork shouldn’t even be that pasty.#meatcamp -8:52 PM Jul 8th, 2010


realfrogfarm @AnnaGiannini How can animals enjoy optimal health eating that which to them is not food? See: Humans, grain, toxins/antinutrients#meatcamp -8:52 PM Jul 8th, 2010


JenniferMcLagan @dadekian can’t make Yorkshire pudding without beef dripping. #meatcamp -8:52 PM Jul 8th, 2010


Bronacos @AnnaGiannini Is it a case if mis -education? consumer prefer white fat to yellow…similar to cherry red beef instead of purple#meatcamp -8:52 PM Jul 8th, 2010


KyFarmersMatter @ksfarmboy thy taste dif frm dif slaughter/process’g methods Had gr8 pork frm PIC but we slaughtered/aged it. Much dif thn grocery #meatcamp -8:52 PM Jul 8th, 2010


naprmm @rogerderok not quite 😉 #meatcamp -8:52 PM Jul 8th, 2010


AnnaGiannini RT @SteakPerfection: Q5 lets start by defining lean: under 5% marbling or what? #meatcamp -8:51 PM Jul 8th, 2010


scdkat @CarrieOliver I have a list of good sources on my site herehttp://bit.ly/dngpvB #meatcamp -8:51 PM Jul 8th, 2010


dadekian @JenniferMcLagan Also makes wonderful Yorkshire pudding or popovers. Don’t waste the fat! #meatcamp -8:51 PM Jul 8th, 2010


foodandsoil RT @Herbguy: Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!”#meatcamp -8:51 PM Jul 8th, 2010


SteakPerfection Q5 let’s start by defining ‘lean’: under 5% marbling or what? #meatcamp -8:51 PM Jul 8th, 2010


realfrogfarm @fanokst No, but I’ve spoken with plenty of people who make it their life’s work. Lack of good science and studies hurts everyone. #meatcamp -8:51 PM Jul 8th, 2010


foodwanderings @CarrieOliver If flank and skirt steak are lean than yes#meatcamp -8:50 PM Jul 8th, 2010


carrieoliver @Vegaswinechick I think so. But feel free to explain (use#meatcamp so we can all see it). -8:50 PM Jul 8th, 2010


AnnaGiannini Q5 lean meat is absolutely flavorful & our ticket 2 health concious markets! PTL!!! #meatcamp -8:50 PM Jul 8th, 2010


JenniferMcLagan Always save fat from roasts, strain and keep it in the fridge or freezer. It’s free fat. #meatcamp -8:50 PM Jul 8th, 2010


dadekian Q5 Really depends on the use. Trim to lean, grind loin and spice to make Armenian raw beef dish kheyma. Delicious! #meatcamp -8:50 PM Jul 8th, 2010


ksfarmboy @KyFarmersMatter On a hog farm I worked on we got half a pig twice a year. A gilt that didn’t breed, they were good. #meatcamp -8:49 PM Jul 8th, 2010


naprmm RT @ITweetMeat Throwing out fat is @ best wasteful and ignorant, @ worst blasphemy. Grandma knew 2 keep a grease can on the stove! #meatcamp -8:49 PM Jul 8th, 2010


SteakPerfection RT @CarrieOliver Q5 Do you find lean cuts flavorful? Then how is that’s where “flavor is”? #meatcamp -8:49 PM Jul 8th, 2010


cyberentomology If you’re looking for local meat, look for a CSA that does meat (in KC, we have one that does exclusively meat year-round!)#meatcamp -8:49 PM Jul 8th, 2010


KyFarmersMatter @iTweetMeat ur joking right….. #meatcamp -8:49 PM Jul 8th, 2010


scdkat @CarrieOliver lots of vendors at farmers markets, Bearbrook farm is a notable source of good meat in #Ottawa #meatcamp -8:49 PM Jul 8th, 2010


AnnaGiannini @realfrogfarm you r right which is why we have nutritionalist to ensure optimum diet of cattle on feed #meatcamp -8:49 PM Jul 8th, 2010


TheHoads Favorite child? Duck or goose fat, lard, & how can I not say pork. (I have 3 kids) #meatcamp -8:49 PM Jul 8th, 2010


KyFarmersMatter Q5: YES absolutely! Sirloin is beefy and flavoful but typically quite lean 🙂 #meatcamp -8:49 PM Jul 8th, 2010


scdkat @CarrieOliver I don’t usually go to stores, but directly to farmers either at markets or meet them in random places in town. #meatcamp -8:49 PM Jul 8th, 2010


JenniferMcLagan @naprmm I like at least 30% in my burgers. #meatcamp-8:49 PM Jul 8th, 2010


iTweetMeat @carrieoliver I’ve had wonderfully flavorful lean cuts…including all 29 of the #beef ones! #meatcamp -8:49 PM Jul 8th, 2010


AnnaGiannini @SteakPerfection yes sir..excess fat will drip so i don’t worry about it much lol #meatcamp -8:48 PM Jul 8th, 2010


foodwanderings @CarrieOliver Hey carrie, catching u at the tail end of#meatcamp -8:48 PM Jul 8th, 2010


carrieoliver Q5 Do you find lean cuts flavorful? Then how is that’s where “flavor is”? #meatcamp -8:48 PM Jul 8th, 2010


realfrogfarm @AnnaGiannini “Only a sewer accepts everything.” Animals are specialist or generalist, with an optimal diet. Tolerated != optimal!#meatcamp -8:48 PM Jul 8th, 2010


naprmm @TheHoads I like 70/30 ground beef. :-)) #meatcamp -8:48 PM Jul 8th, 2010


iTweetMeat @realfrogfarm Keep the fat! I need something to fry my eggs in! #meatcamp -8:48 PM Jul 8th, 2010


SteakPerfection Q4 @AnnaGiannini You mean that you trim fat if grilling (high temp) but don’t if frying (low temp)? #meatcamp -8:47 PM Jul 8th, 2010


AnnaGiannini @ksfarmboy this is true, soak it in vinegar and red wine…trust me! 😉 #meatcamp -8:47 PM Jul 8th, 2010


fanokst @realfrogfarm have you fed lots of cattle? #meatcamp -8:47 PM Jul 8th, 2010


naprmm There are fat soluble vitamins (like A & D) that can only be utilized in the presence of fat. #meatcamp -8:47 PM Jul 8th, 2010


dadekian Would agree. RT @KyFarmersMatter: Q4: For me, general retail trim is close enuf to not hv to trim the fat off from outside. #meatcamp -8:47 PM Jul 8th, 2010


carrieoliver @scdkat Who in Ottawa raises great meat? Last time I was there it was all conventional in shops. #meatcamp -8:46 PM Jul 8th, 2010


JenniferMcLagan @ksfarmboy wrap it in caul fat. #meatcamp -8:46 PM Jul 8th, 2010


fanokst @SirPorkaLot AMEN!!! #meatcamp -8:46 PM Jul 8th, 2010


KyFarmersMatter Q4: For me, general retail trim is close enuf to not hv to trim the fat off from outside. #meatcamp -8:46 PM Jul 8th, 2010


dadekian @JenniferMcLagan Lardo pizza at Mozza in L.A. may be one of greatest things on earth. Haven’t had lardo over sea urchin in NY yet.#meatcamp -8:46 PM Jul 8th, 2010


ksfarmboy @AnnaGiannini Yet grilling bison, it can be quite challenging because of the Leanness. #meatcamp -8:46 PM Jul 8th, 2010


SteakPerfection Q4 Before grilling a #steak over live coals, I trim off all fat chunks – cuz grilled fat burns and tastes nasty #meatcamp -8:46 PM Jul 8th, 2010


39ukki Hi, ukki from west coast. Just stopping by. #meatcamp -8:46 PM Jul 8th, 2010


tgnh @dadekian @jennifermclagan ohhh, that sounds great. I’m looking up the recipe now. yumm #meatcamp -8:45 PM Jul 8th, 2010


JenniferMcLagan @dadekian I forgot lardo -I LOVE it. Hard ot find a good product on this side of the Atlantic. #meatcamp -8:45 PM Jul 8th, 2010


KyFarmersMatter @tgnh I tried, but my computer is locking up. Will get it eventually 🙂 #meatcamp -8:45 PM Jul 8th, 2010


SirPorkaLot@BigButzBBQ@SirPorkaLot Did I walk into some sort of MEA meeting? lol” follow hashtag #meatcamp very informative discussion happening -8:45 PM Jul 8th, 2010


scdkat @naprmm in #Ottawa yes, tons of resources for good meat and dairy locally, and lots of nice small-scale farmers #meatcamp -8:45 PM Jul 8th, 2010


TheHoads Fat and Taste: 85% ground beef for me; talking to old country cutchers making sausage, they want fat; drives spices. #meatcamp -8:45 PM Jul 8th, 2010


realfrogfarm @ITweetMeat Throwing out fat is at best wasteful and ignorant, at worst blasphemy. Grandma knew to keep a grease can on the stove! #meatcamp -8:45 PM Jul 8th, 2010


AnnaGiannini RT @fanokst@Bronacos cows are meant to eat anything they are able to swallow thanks 2 their rumen, reticulum, omasum & abomasum. #meatcamp -8:44 PM Jul 8th, 2010


dadekian @JenniferMcLagan @tgnh Ooh, haven’t tried suet biscuits. Love whipped lard or lardo though my favorite may be crispy lamb fat.#meatcamp -8:44 PM Jul 8th, 2010


carrieoliver @iTweetMeat Only if I have to prevent fires do I trim the fat. I’d rather eat fewer vegetable oils, cookies, carbs. #meatcamp -8:44 PM Jul 8th, 2010


naprmm @scdkat Seems like you have tons of resources in canada. raw sheeps milk and now honey cured bacon. 🙂 #meatcamp -8:44 PM Jul 8th, 2010


BeefCouncil Was trying to follow #meatcamp convo on phone….not patient enough to keep up!! Looking forward to searching the discussion tomorrow! -8:44 PM Jul 8th, 2010


JenniferMcLagan @tgnh Depends on my mood but my latest favourite is suet. Suet biscuits are a revelation. #meatcamp -8:43 PM Jul 8th, 2010


fanokst @Bronacos cows are meant to eat anything they are able to swallow thanks to their miraculous rumen. #meatcamp -8:43 PM Jul 8th, 2010


AnnaGiannini @iTweetMeat Q4 depends on cooking method 2 me, grilling no, stovetop maybe #meatcamp -8:43 PM Jul 8th, 2010


Grilladelic wiggle room for butts, briskets and thighs RT @itweetmeat Q3 To me, fat in meat (who-muscle cuts) is insurance for overcooking.#meatcamp -8:43 PM Jul 8th, 2010


dadekian Excellent point. Health benefits like Omega-3’s. RT @naprmm: Nutrition! #meatcamp -8:43 PM Jul 8th, 2010


SteakPerfection dittos tweetalanche RT @naprmm Followers I am at the meatcamp tweet party, so there will be a temporary overabundance of posts #meatcamp -8:43 PM Jul 8th, 2010


carrieoliver @DovesandFigs Welcome to #meatcamp, where the fat flies 😉#meatcamp -8:43 PM Jul 8th, 2010


tgnh @JenniferMcLagan If you had to pick a favorite child…which fat is your favorite and why? #meatcamp -8:43 PM Jul 8th, 2010


Bronacos Flavor, Juiciness and soul satisfaction! @carrieoliver Q3 – Why is fat in meat important?#meatcamp -8:43 PM Jul 8th, 2010


foodphilosophy @ARinehartDC Mmm…beef… #meatcamp -8:42 PM Jul 8th, 2010


iTweetMeat Q4 When cooking, do you limit amount of fat in meat, such as trimming it away, using low fat ground beef? #meatcamp -8:42 PM Jul 8th, 2010


naprmm Nutrition! RT @carrieoliver: Q3 – Why is fat in meat important? Is it flavor? Is it juiciness? #meatcamp -8:42 PM Jul 8th, 2010


AnnaGiannini RT @KyFarmersMatter: Q3 imptnt 2note “invisible” fat in muscle which mayb 1of mny reasons Y som real lean beef is vry tendr#meatcamp -8:42 PM Jul 8th, 2010


realfrogfarm @ksfarmboy if 1000’s of years isn’t enough for humans to adapt, how can cattle have? They handle grain even less well than we do!#meatcamp -8:42 PM Jul 8th, 2010


SirPorkaLot #meatcamp it is difficult to judge on your average consumer meats, as they are loaded with nitrates to help tenderize for your average cook -8:42 PM Jul 8th, 2010


DovesandFigs Watching the fat flying at #meatcamp very interesting disscusions -8:41 PM Jul 8th, 2010


cyberentomology @dadekian the concept of pork as “white meat” is pure marketing drivel … Good pork shouldn’t even be that pasty. #meatcamp -8:41 PM Jul 8th, 2010


scdkat @naprmm I get bacon cured with local honey, it’s delicious, seems at least somewhat better than sugar #meatcamp -8:41 PM Jul 8th, 2010


AnnaGiannini @Bronacos consumer research shows they prefer to see white fat than yellow fat…similar to cherry red beef instead of purple#meatcamp -8:41 PM Jul 8th, 2010


tgnh @KyFarmersMatter Can you dig up that photo of ur incredibly marbled pork? #meatcamp -8:41 PM Jul 8th, 2010


KyFarmersMatter Q3: Also important 2note that there is “invisible” fat in muscle which mayb 1of mny reasons Y som real lean beef is vry tender#meatcamp -8:41 PM Jul 8th, 2010


rogerderok @naprmm Is #meatcamp like #sausageparty? -8:41 PM Jul 8th, 2010


cyberentomology No wonder I’m craving meat tonight… Had lunch at Jasons Deli and had the salad bar!!! (oh, and #meatcamp too) -8:40 PM Jul 8th, 2010


AnnaGiannini @KyFarmersMatter maybe next time i wanna grill a pork steak ill come to ky 😉 #meatcamp -8:40 PM Jul 8th, 2010


Bronacos RT @cyberentomology@AnnaGiannini but cows aren’t meant to eat corn. What’s wrong with yellow fat? #meatcamp -8:40 PM Jul 8th, 2010


SteakPerfection @iTweetMeat Does tenderloin have lots of tiny marbling in the meat fibers? #meatcamp -8:40 PM Jul 8th, 2010


dadekian That’s for damn sure. RT @KyFarmersMatter: Q3: Good Pork grills very well. But GOOD pork is not the lean of 2days mainstream 🙂#meatcamp -8:40 PM Jul 8th, 2010


naprmm Followers I am at the meatcamp tweet party, so there will be a temporary overabundance of posts #meatcamp -8:40 PM Jul 8th, 2010


ksfarmboy @cyberentomology I feel centuries of domestication has led cattle to have proper gut enzymes to breakdown grains. #meatcamp -8:40 PM Jul 8th, 2010


dadekian Agreed. RT @scdkat My first taste of fresh (24 hours) pastured chicken meat.. Wow those chicken wings were ridiculously good!#meatcamp -8:39 PM Jul 8th, 2010


Grilladelic A lot of wiggle room for butts, briskets and thighs Q3 To me, fat in meat (esp who-muscle cuts) is insurance for overcooking.#meatcamp -8:39 PM Jul 8th, 2010


KyFarmersMatter Q3: Good Pork grills very well. But GOOD pork is not the lean of 2days mainstream 🙂 #meatcamp -8:39 PM Jul 8th, 2010


AnnaGiannini we are doing reserach at school on just that! RT@iTweetMeat@SteakPerfection Muscle fibre type. #meatcamp -8:39 PM Jul 8th, 2010


iTweetMeat Oh, yes, yes, yes! RT @cyberentomology@itweetmeat give me a bacon spinach salad any day ! #meatcamp -8:39 PM Jul 8th, 2010


scdkat My first taste of fresh (24 hours) pastured chicken meat.. Wow those chicken wings were ridiculously good! #realfood #primal#meatcamp -8:39 PM Jul 8th, 2010


naprmm RT @realfrogfarm @thefoodshed Nitrates in all food esp veggies & not bad. Salt neither. Worst thing in bacon is definitely SUGAR!#meatcamp -8:39 PM Jul 8th, 2010


iTweetMeat @SteakPerfection Muscle fibre type. #meatcamp -8:38 PM Jul 8th, 2010


JenniferMcLagan @cyberentomology try a salad with bacon mayonnaise or a BLT. #meatcamp -8:38 PM Jul 8th, 2010


SteakPerfection Q3 tenderloin is both lean and tender and juicy but no (visible) marbling and very little beefy flavor. So what’s up with that?#meatcamp -8:38 PM Jul 8th, 2010


realfrogfarm @carrieoliver Fat is for flavor, juiciness & NUTRITION; ESSENTIAL to avoid protein poisoning, aka rabbit starvation! Ketones=key! #meatcamp -8:38 PM Jul 8th, 2010


AnnaGiannini agree.. its easier to grill beef than pork RT @iTweetMeat: Q3 To me, fat n meat (esp who-muscle cuts) is insurance 4 overcooking.#meatcamp -8:38 PM Jul 8th, 2010


cyberentomology @itweetmeat give me a bacon spinach salad any day !#meatcamp -8:37 PM Jul 8th, 2010


AnnaGiannini RT @iTweetMeat: Q3 To me, fat in meat (esp who-muscle cuts) is insurance for overcooking. #meatcamp -8:37 PM Jul 8th, 2010


JenniferMcLagan @meatcamp yes and if the meat is pasture raised and we have to chew it that helps promote the flavour. #meatcamp -8:37 PM Jul 8th, 2010


cyberentomology @iTweetMeat Excessive nitrate levels in spinach are usually a result of poor harvest and post-harvest handling. #meatcamp -8:37 PM Jul 8th, 2010


iTweetMeat Q3 To me, fat in meat (esp who-muscle cuts) is insurance for overcooking. #meatcamp -8:37 PM Jul 8th, 2010


naprmm @iTweetMeat Yellow fat is based on the ability animal to convert carotenes. If they store instead of convert fat will be yellow. #meatcamp -8:36 PM Jul 8th, 2010


meatcamp @dadekian You’re right, juiciness comes from water in meat & then our own saliva glands, which are stimulated by flavor #meatcamp -8:36 PM Jul 8th, 2010


AnnaGiannini @SteakPerfection me neither i switched to tweetchat 🙂#meatcamp -8:36 PM Jul 8th, 2010


AnnaGiannini RT @iTweetMeat@realfrogfarm You got it re: nitrates. Spinach is among the worst! (after your own saliva as a nitrate source)#meatcamp -8:35 PM Jul 8th, 2010


SteakPerfection Q3 – whoops. Did I miss Q1 and Q2? Twubs is not cooperating with me tonight 😦 #meatcamp -8:35 PM Jul 8th, 2010


carrieoliver @foodphilosophy You’re right about that. And you know first hand from beef tastings that lean can be huge flavor & very tender 😉#meatcamp -8:35 PM Jul 8th, 2010


JenniferMcLagan @brhau I don’t think so but you can layer the flavours in a braise by cooking the beef in beef fat, pork in pork fat and so on#meatcamp -8:35 PM Jul 8th, 2010


Bronacos Terrior – relationship 2 earth RT @carrieoliver@tgnh Flavor compounds, diet, just how do we get such intriguing flavors in meat?#meatcamp -8:34 PM Jul 8th, 2010


iTweetMeat @realfrogfarm You got it re: nitrates. Spinach is among the worst! (after your own saliva as a nitrate source) #meatcamp -8:34 PM Jul 8th, 2010


dadekian @carrieoliver Q3 I’d say more mouth feel. May contribute some moisture, but wouldn’t call it juice. Juice from meat itself. #meatcamp -8:34 PM Jul 8th, 2010


HypFoods Make my own grd beef in Cuisinart so not that! RT@meatcamp: Q2 What are fattiest foods u eat? Why is meat thought of as fatty? #meatcamp -8:34 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan: Fat is not only good 4 flavor but keeps the meat juicy & bastes it as it cooks. Leaner meat is harder 2 cook. #meatcamp -8:34 PM Jul 8th, 2010


SteakPerfection RT @CarrieOliver Q3 – Why is fat in meat important? Is it flavor? Is it juiciness? #meatcamp -8:34 PM Jul 8th, 2010


iTweetMeat @naprmm I’m losing you on your “conversion” thing. Storage of carotenes is not the same as conversion. #meatcamp -8:34 PM Jul 8th, 2010


brhau @CarrieOliver Does this mean you u can make beef taste like chx by exchanging the fat? #meatcamp -8:34 PM Jul 8th, 2010


realfrogfarm @thefoodshed Nitrates are in all food, esp veggies, and not bad. Salt neither. Worst thing in bacon by far is definitely SUGAR…!#meatcamp -8:34 PM Jul 8th, 2010


AnnaGiannini @cyberentomology nothing wrng with it, but is part of consumer concern, same reason for oxidizing beef to get cherry red color #meatcamp -8:33 PM Jul 8th, 2010


foodphilosophy @CarrieOliver BOTH. #meatcamp -8:33 PM Jul 8th, 2010


SteakPerfection @iTweetMeat is our resident scientist who knows his meat science! @naprmm #meatcamp -8:33 PM Jul 8th, 2010


JenniferMcLagan @SirPorkaLot Another favourite subject-Bones but perhaps for another session. #meatcamp -8:33 PM Jul 8th, 2010


carrieoliver Q3 – Why is fat in meat important? Is it flavor? Is it juiciness?#meatcamp -8:33 PM Jul 8th, 2010


tgnh Isn’t there a difference between the internal muscle (marble) and external fat too? #meatcamp -8:33 PM Jul 8th, 2010


JenniferMcLagan Fat is not only good for flavour but keeps the meat juicy and bastes it as it cooks. Leaner meat is harder to cook. #meatcamp -8:33 PM Jul 8th, 2010


naprmm @iTweetMeat thats right, which is why goats for example have white fat, they are “super” converters #meatcamp -8:32 PM Jul 8th, 2010


HypFoods Hear, here! RT @JenniferMcLagan: Want to eat a fatty food reach for foie gras not a steak. #meatcamp (2x/yr, I’m sayin’, MAX) -8:32 PM Jul 8th, 2010


AnnaGiannini RT @carrieoliver: Yes, fat is 1 of many factors. In beef, marbling pred 5-33% of flavor/texture/juiciness. Other 66-95% impt 2#meatcamp -8:32 PM Jul 8th, 2010


cyberentomology @AnnaGiannini but cows aren’t meant to eat corn. What’s wrong with yellow fat? #meatcamp -8:32 PM Jul 8th, 2010


SirPorkaLot #meatcamp let’s not forget the bone. Meat that resides closer to the bone is in fact “sweeter” than meat from other places ? -8:32 PM Jul 8th, 2010


AnnaGiannini thnx for clarify RT @iTweetMeat@naprmm Its not converting any carotenes. Its storing them. #meatcamp -8:32 PM Jul 8th, 2010


carrieoliver @SteakPerfection Yes, fat is 1 of many factors. In beef, marbling predicts 5-33% of flavor/texture/juiciness. Other 66-95% impt 2 #meatcamp -8:31 PM Jul 8th, 2010


naprmm @carrieoliver thats right. lean beef can be quite flavorful#meatcamp -8:31 PM Jul 8th, 2010


thefoodshed Yeah I want to hear about bacon too! How did it get such a bad rap, and is it deserved? #meatcamp -8:31 PM Jul 8th, 2010


JenniferMcLagan @carrieoliver was the beef cooked with fat. #meatcamp -8:31 PM Jul 8th, 2010


realfrogfarm #meatcamp the fattiest food i eat? fat! crispy fat from meat, spoonfuls of butter, shots of heavy cream. now and forever fat is where its at -8:31 PM Jul 8th, 2010


AnnaGiannini RT @SteakPerfection@carrieoliver teaches that FAT is not everything, but it is something – correct, Carrie? #meatcamp -8:31 PM Jul 8th, 2010


i8la http://twitter.com/SavvyHost2010OK meat-lovers…interesting discussion going on over at #meatcamp – may change your ideas about fat &… -8:31 PM Jul 8th, 2010


iTweetMeat @naprmm It’s not converting any carotenes. It’s storing them.#meatcamp -8:31 PM Jul 8th, 2010


AnnaGiannini this is why we feed corn 2 trn fat wht @iTweetMeat yellow fat is a function of the ability animals 2 convert carotenes from grass#meatcamp -8:31 PM Jul 8th, 2010


JenniferMcLagan @naprmm must also depend on the season butter is yellower in Spring and Summer and paler in winter because the animal eats silage. #meatcamp -8:31 PM Jul 8th, 2010


iTweetMeat @Grilladelic Fat, and carcinogenic nitrosyl compounds when it’s cooked at way too high of a temperature! #meatcamp -8:30 PM Jul 8th, 2010


carrieoliver @SteakPerfection Neither what has flavor? Lean beef or pork? I have tasted very lean beef w/ tons of flavor, many times. #meatcamp -8:30 PM Jul 8th, 2010


SteakPerfection @carrieoliver teaches that FAT is not everything, but it is something – correct, Carrie? #meatcamp -8:30 PM Jul 8th, 2010


AnnaGiannini no flavor is the same flavor…bad lol RT @SteakPerfection: no, neither has any flavor – both are blah so taste the same #meatcamp -8:30 PM Jul 8th, 2010


Audiofan2 Beef shortribs ground with an additional 10% pork backfat by volume tastes good for burgers or tacos #meatcamp -8:30 PM Jul 8th, 2010


naprmm @iTweetMeat yellow fat is a function of the ability of an animal to convert carotenes from grass #meatcamp -8:30 PM Jul 8th, 2010


JenniferMcLagan @Grilladelic no animal fat (from naturally raised animals) is good for you. #meatcamp -8:30 PM Jul 8th, 2010


fanokst Late arrival. First time not just lurking. #meatcamp -8:29 PM Jul 8th, 2010


AnnaGiannini @iTweetMeat this is good for me to hear cause I write about beef lol 😉 #meatcamp -8:29 PM Jul 8th, 2010


Grilladelic q2 Bacon has to be fattest food I eat. Is it’s “bad” reputation deserved (health-wise) because of fat? #meatcamp -8:29 PM Jul 8th, 2010


SteakPerfection no, neither has any flavor – both are blah so taste the same @tgnh How is this possible? terroir?… #meatcamp -8:29 PM Jul 8th, 2010


JenniferMcLagan @TheHoads Do you like pork belly from a heritage breed? #meatcamp -8:28 PM Jul 8th, 2010


iTweetMeat @AnnaGiannini I buy what @SteakPerfection is saying. I’ve had slightly #porky tasting beef steaks! Right, @CarrieOliver#meatcamp-8:28 PM Jul 8th, 2010


proncis RT @JenniferMcLagan: Fat gives mouthfeel and hold the flavours on your tongue for a longer time so you can taste them. #meatcamp -8:28 PM Jul 8th, 2010


JenniferMcLagan @carrieoliver What the animal eats must flavour its meat. #meatcamp -8:28 PM Jul 8th, 2010


AnnaGiannini RT @SteakPerfection: here 2 RT @iTweetMeat@CarrieOliver…yellow #fat… I see it quite often among grassfed carcasses. Trimmed. #meatcamp -8:28 PM Jul 8th, 2010


KyFarmersMatter Dont fear the fat!:) RT @SavvyHost: OK meat-lovers.interesting discussion over at #meatcamp – may chg ur ideas bout fat & meat #meatcamp -8:28 PM Jul 8th, 2010


TheHoads Probly the fattest we eat is salt pork! Drives good flavor through beans, chowders, etc. Then bacon, & crackling shoulder of pork.#meatcamp -8:28 PM Jul 8th, 2010


JenniferMcLagan @tgnh In France they have salt marsh lamb – incredible flavours you can taste the herbs and salted grass #meatcamp -8:27 PM Jul 8th, 2010


SteakPerfection here too RT @iTweetMeat @CarrieOliver…yellow #fat… I see it quite often among grassfed carcasses. Trimmed. #meatcamp -8:27 PM Jul 8th, 2010


carrieoliver @tgnh Flavor compounds, diet, this is the great unknown, just how do we get such intriguing flavors in meat? #meatcamp -8:27 PM Jul 8th, 2010


dadekian @tgnh My assumption was they had some common “meat” flavors and their individual personalities were diminished. #meatcamp -8:27 PM Jul 8th, 2010


JohnNCoupland Fat stimulates taste buds and stimulates reward centers in brain RT @iTweetMeat: …fat is the 6th taste #meatcamp -8:27 PM Jul 8th, 2010


LISABURKEAGVILL RT @SteakPerfection: I’ve had the same result with beef vs pork RT @JenniferMcLagan…tasters of fat free lamb [&] beef couldn’t tell the difference. #meatcamp -8:27 PM Jul 8th, 2010


AnnaGiannini @SteakPerfection beef vs pork? seriously #meatcamp -8:27 PM Jul 8th, 2010


Bronacos Wow it’s all about fat! RT @JenniferMcLagan: Blindfolded tasters of fat free lamb and fat free beef couldn’t tell the difference. #meatcamp-8:27 PM Jul 8th, 2010


SavvyHost OK meat-lovers…interesting discussion going on over at#meatcamp – may change your ideas about fat & #meat#cooking#foodie -8:26 PM Jul 8th, 2010


tgnh How is this possible? terroir? re: how beef can have lamb flavors & pork beef flavors. #meatcamp -8:26 PM Jul 8th, 2010


JenniferMcLagan @iTweetMeat how about French farmhouse cream not meat but from an animal. #meatcamp -8:26 PM Jul 8th, 2010


JohnNCoupland Similar work at #pennstate RT @iTweetMeat: RT@JenniferMcLagan: Studies at Dijon have concluded that fat is the 6th taste #meatcamp -8:26 PM Jul 8th, 2010


dadekian @JenniferMcLagan Wife couldn’t tell btwn lean beef & lamb too. On flip side, had very fatty ribeye there and LOVED it. #meatcamp -8:26 PM Jul 8th, 2010


SteakPerfection I’ve had the same result with beef vs pork RT@JenniferMcLagan…tasters of fat free lamb [&] beef couldn’t tell the difference. #meatcamp -8:26 PM Jul 8th, 2010


cyberentomology All this talk of #fat on #meatcamp is making me crave a juicy burger even more. -8:25 PM Jul 8th, 2010


meatcamp @dadekian I was talking to @JenniferMcLagan today about how beef can have lamb flavors & pork beef flavors. Fun stuff.#meatcamp -8:25 PM Jul 8th, 2010


KyFarmersMatter Tis true 🙂 lil corn silage nevr hurt nobody 😉 RT@iTweetMeat@KyFarmersMatter And sometimes theyre not actually 100% grassfed! #meatcamp -8:25 PM Jul 8th, 2010


JenniferMcLagan @tgnh Brisket is deliciously fatty. #meatcamp -8:25 PM Jul 8th, 2010


iTweetMeat @tgnh I think of fatty food, I think of ice cream, cheese fondue… and heaven forbid… chocolate. #meatcamp -8:25 PM Jul 8th, 2010


AnnaGiannini @KyFarmersMatter good to know thanks! #meatcamp -8:24 PM Jul 8th, 2010


SavvyHost RT @JenniferMcLagan: Want to eat a fatty food reach for foie gras not a steak. #meatcamp -8:24 PM Jul 8th, 2010


JenniferMcLagan @dadekian at last someone who has done the test.#meatcamp -8:24 PM Jul 8th, 2010


meatcamp @Bronacos Juiciness comes frm free water in meat. Continued juiciness comes from flavor & fat, which stimulate our salivary glands#meatcamp -8:24 PM Jul 8th, 2010


iTweetMeat @KyFarmersMatter And sometimes they’re not actually 100% grassfed! #meatcamp -8:24 PM Jul 8th, 2010


tgnh When I think fatty foods, cheese comes to mind ahead of meats. (esp. lovely Belgian cheese!) #meatcamp -8:24 PM Jul 8th, 2010


JenniferMcLagan @SteakPerfection I dont agree. I think tenderloin has very little flavor. #meatcamp -8:24 PM Jul 8th, 2010


AnnaGiannini @JenniferMcLagan so then aparently the fat is what gives mutton the more distinct taste than lamb? #meatcamp -8:24 PM Jul 8th, 2010


dadekian @JenniferMcLagan Had that happen to me in Ireland, two off the farm, trimmed of all fat pieces: lamb & beef, couldn’t tell. #meatcamp -8:24 PM Jul 8th, 2010


SavvyHost RT @meatcamp: Q2 – What are the fattiest foods you eat? Why is meat thought of as fatty? #meatcamp -8:23 PM Jul 8th, 2010


KyFarmersMatter @AnnaGiannini Not necessarily that all grassfed hv yellow fat. Some is genetics, some is age, some is diet, some is just dunno #meatcamp -8:23 PM Jul 8th, 2010


HypFoods makes me go “Hmm” > RT @Herbguy: Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!” #meatcamp -8:23 PM Jul 8th, 2010


iTweetMeat @CarrieOliver – Interesting you’ve never really came across yellow #fat… I see it quite often among grassfed carcasses. Trimmed.#meatcamp -8:23 PM Jul 8th, 2010


lastnightsdinnr So true. RT @JenniferMcLagan: Fat is flavour and fat carries flavour. #meatcamp -8:23 PM Jul 8th, 2010


Bronacos my thoughts exactly! RT @iTweetMeat@TheHoads MMMM, creamy fat-laden whipped cream! #meatcamp -8:23 PM Jul 8th, 2010


JenniferMcLagan Want to eat a fatty food reach for foie gras not a steak.#meatcamp -8:23 PM Jul 8th, 2010


AnnaGiannini @meatcamp in my meat science class we compared grass fed and corn fed carcasses…curious if thats reason 4 the more distinct flvr #meatcamp -8:23 PM Jul 8th, 2010


JenniferMcLagan Blindfolded tasters of fat free lamb and fat free beef couldn’t tell the difference. #meatcamp -8:22 PM Jul 8th, 2010


dadekian @carrieoliver @AnnaGiannini True, I’d gladly eat pork or lamb fat straight, not so much beef or chicken, cook in chx or duck fat.#meatcamp -8:22 PM Jul 8th, 2010


SteakPerfection @JenniferMcLagan why does tenderloin not have as much beefy flaovr as ribeye? not as much fat (marbling) or ?? #meatcamp -8:22 PM Jul 8th, 2010


meatcamp Q2 – What are the fattiest foods you eat? Why is meat thought of as fatty? #meatcamp -8:22 PM Jul 8th, 2010


KyFarmersMatter @Bronacos LOL, don’t think its working. Gonna hv to try some fat in the milk 2put out this blaze 🙂 #meatcamp -8:22 PM Jul 8th, 2010


HypFoods RT @meatcamp: Welcome to @JenniferMcLagan, author of FAT (& Bones). Let’s talk about the role of fat in food. Plz join! #meatcamp -8:22 PM Jul 8th, 2010


meatcamp @AnnaGiannini In 5 years of hosting beef tastings, I’ve seen yellow fat just twice. #meatcamp -8:22 PM Jul 8th, 2010


KyFarmersMatter RT @JenniferMcLagan: Studies at University of Dijon have concluded that fat is the 6th taste #meatcamp -8:21 PM Jul 8th, 2010


SteakPerfection RT @JenniferMcLagan: Fat gives mouthfeel and hold the flavours on your tongue for a longer time so you can taste them.#meatcamp -8:21 PM Jul 8th, 2010


iTweetMeat RT @JenniferMcLagan: Studies at University of Dijon have concluded that fat is the 6th taste #meatcamp -8:21 PM Jul 8th, 2010


iTweetMeat @TheHoads MMMM, creamy fat-laden whipped cream!#meatcamp -8:21 PM Jul 8th, 2010


carrieoliver @AnnaGiannini Apparently, the contents of fat tissue are what differentiate lamb vs. beef vs. chicken flavor. #meatcamp -8:21 PM Jul 8th, 2010


JenniferMcLagan Studies at University of Dijon have concluded that fat is the 6th taste #meatcamp -8:20 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan: Fat gives mouthfeel and hold the flavours on your tongue for a longer time so you can taste them.#meatcamp -8:20 PM Jul 8th, 2010


Bronacos @KyFarmersMatter ah let the fat in the meat coat and sooth your mouth! #meatcamp -8:20 PM Jul 8th, 2010


dadekian RT @JenniferMcLagan: Fat gives mouthfeel and hold the flavours on your tongue for a longer time so you can taste them.#meatcamp -8:20 PM Jul 8th, 2010


TheHoads I just HAD to eat some blueberries, biscuit and whipped cream! Now I’m late for #meatcamp -8:20 PM Jul 8th, 2010


AnnaGiannini cattle fed on grass have yellow fat…more flavor..yes?#meatcamp -8:20 PM Jul 8th, 2010


JenniferMcLagan Fat gives mouthfeel and hold the flavours on your tongue for a longer time so you can taste them. #meatcamp -8:19 PM Jul 8th, 2010


jaydeflix RT @Herbguy: Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!”#meatcamp -8:19 PM Jul 8th, 2010


Bronacos @JenniferMcLagan I learnt (maybe frm u!) that cattle fed natural diet ie grass have less/no sat fat unlike corn-fed cattle True? #meatcamp-8:19 PM Jul 8th, 2010


AnnaGiannini Does chicken have a less distinct flavor cause of less fat?#meatcamp -8:19 PM Jul 8th, 2010


KyFarmersMatter Oops! Meant to take off the hashtag. Soooorrrryyy 🙂#meatcamp -8:19 PM Jul 8th, 2010


JenniferMcLagan Is lean meat tasty?? Fat is flavour and fat carries flavour.#meatcamp -8:19 PM Jul 8th, 2010


KyFarmersMatter I put toooooo much hot sauce on my fajita! My mouth is on FIRE!!! #meatcamp -8:18 PM Jul 8th, 2010


carrieoliver @JenniferMcLagan @iTweetMeat The taste of raw fat doesn’t have much flavor. How does it carry flavor? Does cooking influence it?#meatcamp -8:18 PM Jul 8th, 2010


thefoodshed RT @carrieoliver: Welcome to #meatcamp, tonite we’re talking fat & it’s influence on meat w/ guest @JenniferMcLagan, author of FAT. Plz join! #meatcamp -8:18 PM Jul 8th, 2010


SavvyHost RT @JenniferMcLagan: People think that animal fat is saturated fat and that is bad. All fats are mixtures of saturated and unsaturated fatty acids. #meatcamp -8:17 PM Jul 8th, 2010


dadekian RT @meatcamp: Welcome to @JenniferMcLagan, author of FAT (& Bones). Let’s talk about the role of fat in food. Plz join! #meatcamp -8:17 PM Jul 8th, 2010


cyberentomology #meatcamp Fat is also essential to your body functioning properly. And it’s oh so tasty! #steak -8:17 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan: People think that animal fat is sat fat and is bad. All fats are mixtures of sat and unsat fatty acids. #meatcamp-8:17 PM Jul 8th, 2010


SavvyHost RT @meatcamp: Welcome to @JenniferMcLagan, author of FAT (& Bones). Let’s talk about the role of fat in food. Plz join! #meatcamp -8:17 PM Jul 8th, 2010


SteakPerfection RT @iTweetMeat@JenniferMcLagan Ah, it carries flavor… all of those tasty little fat-soluble compounds. But fat is in water, too, no? #meatcamp -8:17 PM Jul 8th, 2010


JenniferMcLagan @iTweetMeat fat float on water! What do you mean?#meatcamp -8:16 PM Jul 8th, 2010


spada_m5 RT @carrieoliver: Welcome to #meatcamp, tonite we’re talking fat & it’s influence on meat w/ guest @JenniferMcLagan, author of FAT. Plz join! #meatcamp -8:16 PM Jul 8th, 2010


JenniferMcLagan People think that animal fat is saturated fat and that is bad. All fats are mixtures of saturated and unsaturated fatty acids.#meatcamp -8:16 PM Jul 8th, 2010


iTweetMeat @JenniferMcLagan Ah, it carries flavor… all of those tasty little fat-soluble compounds. But fat is in water, too, no? #meatcamp -8:15 PM Jul 8th, 2010


AnnaGiannini RT @JenniferMcLagan@tgnh Fat is flavour nd fat carries flavour thats why it is so good. #meatcamp -8:15 PM Jul 8th, 2010


SteakPerfection RT @JenniferMcLagan@tgnh Fat is flavour nd fat carries flavour that’s why it is so good. #meatcamp -8:15 PM Jul 8th, 2010


carrieoliver @SirPorkaLot @WritersKitchen Welcome! We’re always happy to help folks write about meat #meatcamp -8:14 PM Jul 8th, 2010


JenniferMcLagan @tgnh Fat is flavour nd fat carries flavour that’s why it is so good. #meatcamp -8:14 PM Jul 8th, 2010


AnnaGiannini RT @iTweetMeat: RT @Herbguy: Guest has requested “Nothing FREE RANGE”…feels meat safer when “you know where its been!”#meatcamp -8:14 PM Jul 8th, 2010


emptysandwich Unique view. RT @Herbguy: Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!” #meatcamp -8:13 PM Jul 8th, 2010


DianeMGallagher lol 🙂 RT @Herbguy: Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!”#meatcamp -8:13 PM Jul 8th, 2010


iTweetMeat Fantastic handle! RT @SirPorkaLot#meatcamp I am John aka sirporkalot a competitive BBQ team. Hi all #meatcamp -8:13 PM Jul 8th, 2010


carrieoliver Q1 @JenniferMcLagan Your book says fat is a misunderstood ingredient? What do you think of when you think about fat in food?#meatcamp -8:13 PM Jul 8th, 2010


hashtager # Oops, forgot hashtag: Lorraine here, NY copywriter & journalist working on meat story for a magazine. #meatcamp -8:13 PM Jul 8th, 2010


tgnh OK, let’s get to it. Why the heck is fat so tasty…beef fat to start.???#meatcamp -8:13 PM Jul 8th, 2010


WritersKitchen Oops, forgot hashtag: Lorraine here, NY copywriter & journalist working on meat story for a magazine. #meatcamp -8:13 PM Jul 8th, 2010


AnnaGiannini @iTweetMeat thnx! GO POKES GO POKES GO POKES GO#meatcamp -8:13 PM Jul 8th, 2010


iTweetMeat I can understand this. RT @Herbguy: Guest has requested “Nothing FREE RANGE”…feels meat is safer when “you know where its been!” #meatcamp -8:12 PM Jul 8th, 2010


Bronacos RT @meatcamp: Welcome to @JenniferMcLagan, author of FAT (& Bones). Let’s talk about the role of fat in food. Plz join! #meatcamp -8:12 PM Jul 8th, 2010


SirPorkaLot #meatcamp I am John aka sirporkalot a competitive BBQ team. Hi all -8:12 PM Jul 8th, 2010


Herbguy Guest has requested “Nothing ‘FREE RANGE'”…feels meat is safer when “you know where it’s been!” #meatcamp -8:11 PM Jul 8th, 2010


KyFarmersMatter : ) RT @tgnh@JenniferMcLagan Cheers to you for joining twitter and #meatcamp. You have many fans here! (I’m one!)#meatcamp -8:11 PM Jul 8th, 2010


meatcamp @AnnaGiannini @AudioFan2 @thefoodshed @tgnh @GrilladelicThanks for joining! Let’s chat fat / phat. #meatcamp -8:11 PM Jul 8th, 2010


Grilladelic John aka #Grilladelic from GR, MI. Elite BBQer. Looking for the edge in choosing the best meat. Experience tells me fat a key.#meatcamp -8:10 PM Jul 8th, 2010


meatcamp Welcome to @JenniferMcLagan, author of FAT (& Bones). Let’s talk about the role of fat in food. Plz join! #meatcamp -8:10 PM Jul 8th, 2010


thefoodshed #meatcamp hi all! Shulamis in #utica, ny. Founder of FOODSHED buying club for local, grassfed meat. Let’s talk fat! -8:10 PM Jul 8th, 2010


tgnh @JenniferMcLagan Cheers to you for joining twitter and #meatcamp. You have many fans here! (I’m one!) #meatcamp -8:10 PM Jul 8th, 2010


iTweetMeat Go Pokes! (Yes, I bleed orange). RT @AnnaGiannini: Hey yall this is Anna-Lisa from @beefonabudget I am a senior at okstate#meatcamp -8:10 PM Jul 8th, 2010


Audiofan2 Back to 4 #meatcamp for me 2nt: RT @CarrieOliver: tonite we’re talking fat & it’s influence on meat w/ guest@JenniferMcLagan,author of FAT -8:09 PM Jul 8th, 2010


JenniferMcLagan @tgnh Thanks for the welcome be warned I am new to twitter #meatcamp -8:09 PM Jul 8th, 2010


AnnaGiannini Hey y’all this is Anna-Lisa from @beefonabudget I am a senior at okstate #meatcamp -8:09 PM Jul 8th, 2010


iTweetMeat Welcome @Bronacos @tgnh @KyFarmersMatter. Glad you could make it to #meatcamp -8:08 PM Jul 8th, 2010


SteakPerfection Hi, All. I’m Joe, a student of #steak in SoCal, looking forward to tonight’s experts discussion of FAT. #meatcamp -8:08 PM Jul 8th, 2010


SteakPerfection Hi, Jennifer. Glad to ‘meat’ you (so sorry for that).#meatcamp -8:08 PM Jul 8th, 2010


KyFarmersMatter Amy from Ky. Horse & Cattle farmer, USDA slaughter/processor. Warming up left over steak 4fajitas 🙂 AND I like fat! #meatcamp -8:08 PM Jul 8th, 2010


carrieoliver Welcome to #meatcamp, tonite we’re talking fat & it’s influence on meat w/ guest @JenniferMcLagan, author of FAT. Plz join!#meatcamp -8:08 PM Jul 8th, 2010


tgnh Hi all, Trish here from NH. Welcome @jennifermclagan to#meatcamp -8:07 PM Jul 8th, 2010


Bronacos #meatcamp What’s happening? Where in the world is the notorious Jennifer – the mistress of #FAT#BONES? Ah there you are! -8:07 PM Jul 8th, 2010


iTweetMeat Hi, I’m Chris from PA. I work at Penn State and assist butchers around PA and the region. Looking forward to this fatty#meatcamp -8:06 PM Jul 8th, 2010


JenniferMcLagan @iTweetMeat Happy to be here Chris #meatcamp -8:06 PM Jul 8th, 2010


iTweetMeat Tonight we have special guest @JenniferMcLagan talking about FAT! #meatcamp -8:06 PM Jul 8th, 2010


SteakPerfection knew I forgot something – preparing for #meatcamp RT@KyFarmersMatter: <- Likes this! 🙂 RT @bluebelleinbg…grey goose… -7:55 PM Jul 8th, 2010


SteakPerfection TOPICAL for #meatcamp RT @timorousme: The near-elimination of meat…is making me fat. You read that right. Meat = skinny. No meat = fat… -7:54 PM Jul 8th, 2010


SteakPerfection gr8pic – lots of marbling = fat – join #meatcamp in 10 MINUTES RT @montanaranch: I posted a new photo to Facebookhttp://bit.ly/cEsxbG -7:51 PM Jul 8th, 2010


SteakPerfection WOW!! in 10 MINUTES! RT @iTweetMeat#fat really is a form of #meat. We’ll be discussing this in #meatcamp soon! 8pET -7:48 PM Jul 8th, 2010


SteakPerfection starting in 15 MINUTES RT @huonggg_n…Steak wrapped with bacon… which is FAT – a perfect lead into #meatcamp -7:47 PM Jul 8th, 2010


CariRincker RT @SteakPerfection#steakchat focuses only on #steak, while #meatcamp considers all meat (tonight’s is about FAT) @RinckerLaw#YPCBeef #cattle @NYAgriWomen -7:43 PM Jul 8th, 2010


iTweetMeat #fat really is a form of #meat. We’ll be discussing this in#meatcamp soon! 8pET -7:40 PM Jul 8th, 2010


SteakPerfection @TheHoads Hope you can join #meatcamp tonight — starting in 30 MINUTES — convo about FAT and meat -7:34 PM Jul 8th, 2010


Bronacos RT @NicoleAloni: RT @CarrieOliver Let’s talk #fat w/@JenniferMcLagan, award-winning author of FAT (&; BONES), tonite 8p ET on #meatcamp -7:33 PM Jul 8th, 2010


SteakPerfection @iTweetMeat echoes your blog today, no?http://bit.ly/9uR7GK (via @ichoose2choose#profood #foodchat#meatcamp -7:28 PM Jul 8th, 2010


SteakPerfection 40 MINUTES RT @CarrieOliver Let’s talk #fat w/@JenniferMcLagan, award-winning author of FAT (& BONES), tonite 8p ET on #meatcamp -7:22 PM Jul 8th, 2010


NicoleAloni RT @CarrieOliver Let’s talk #fat w/ @JenniferMcLagan, award-winning author of FAT (&; BONES), tonite 8p ET on #meatcamp -7:07 PM Jul 8th, 2010


foodwanderings Not to be missed!! RT @CarrieOliver Let’s talk #fat w/@JenniferMcLagan, award-winning author of FAT (& BONES), tonite 8p ET on #meatcamp -6:22 PM Jul 8th, 2010


DrewKime RT @CarrieOliver: Tried food processor. Wasn’t bad but need 2 trim meat better next time #meatcamp Don’t forget 2 (almost) freeze it first -6:10 PM Jul 8th, 2010


SteakPerfection Weekly chats all begin at 8pm ET = #agchat/#foodchaton Tue #steakchat on Wed and #meatcamp (note spelling) on Thu #NCBA#YPCBeef -5:59 PM Jul 8th, 2010


SteakPerfection TWO HOURS till #meatcamp – meet our guest moderator, Jennifer McLagan at http://amzn.to/cFjqA9 -5:57 PM Jul 8th, 2010


SteakPerfection TWO HOURS until #meatcamp with author of “Fat” – homework to prep: read up at http://amzn.to/bntpFs Awesome book but not yet on iBooks 😦 -5:55 PM Jul 8th, 2010


BG_garden RT @SteakPerfection: TWO HOURS till start RT @iTweetMeat:#Fat is phat. #meatcamp. Tonight. 8pET.< sharing recipes? -5:51 PM Jul 8th, 2010

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