BABIES GENIUS

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Whether it’s a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there’s nothing like the satisfying savor of meat. However, today’s cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book ?for the new meat world order” by the Los Angeles Times and hailed as ?definitive” by countless reviewers, this authoritative guide ensures that you’ll get superb results every time, whether you’re a confirmed carnivore or a sometime meat eater.
Everything you need to know is here, including ? straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that’s easy to carve ? simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces ? advice on how to cook each cut to just the right temperature ? more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa’s Lazy Pot Roast ? hundreds of tips on meat cookery that will enlighten even expert cooks.

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto.
The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it.
Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages.
Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle

I have a pet House Sparrow! He thinks I am mama. Here he is roosting on his favorite pillow. I rescued him barely feathered in June 2007. I syringe fed him Exact Baby Bird Fourmula from the pet store every 20 to 30 minutes and carried him around in my bra :) until he could fly. I pre-chewed a little food from my dinner and fed him also. I went heavier on the meat protein but a variety of food I figured was best. He is a year old now and a real character. He has been outside twice but likes us better so he came right to me the last time. (To the amazement of my neighbors who thought I would never find him among the millions of sparrows outside, but we have a bond) He now lives loose in my home and sleeps in my silk tree at night. He has a cage with toys but the door is always open. He even gets along with my 6 dogs! Sometimes when my Newfoundland (150 lbs) goes to the water bowl to take a drink he will dive bomb him and swoop in first. He then hangs upside down from the edge of the bowl and takes a bath while my dog stands over him watching wondering what to do. He is fearless. Every time I open the fridge he flies to my shoulder begging for food. He is facinated by a vioce comming out of my cell phone. When it rings he will fly to my shoulder and pecks at my fingers as to say "move over! I want to hear too!" His wild instincts are strong. I am still learning all his bird rules! Bedtime is a dusk promptly. He is very grumpy if we upset his routine. He has a territory inside our home and has yet to explore the whole house even. Doesn't even try to get outside when we open the doors. When I take a nap he will sometimes sneak up to the top of my head and pull a hair out for his nest. Don't even think about sleeping with your mouth open or he will stick his head in looking for food. They make the best pets!

can ANYONE help me figure this girl out ??

matea's got this obsession with her hedgehog. every night after dinner she'll retrieve her hedgehog and carry it around like a baby, whining and sometimes even howling (the only time she howls) with the thing in her mouth.

she then hides the hedgehog behind a chair or in a corner of the closet...never covering it, just hiding it. and if she sees that you've noticed she'll move it to a new location....only to dig it out again the next night.

she's also very worried that morley might find it, so i wonder if she's viewing it as food or a 'baby' or what?!?

can ANYONE tell me why?