quote:
Originally posted by KSC02:
Love it as well. What better to pair Cabs and Syrahs that beg for red meat. However, for the same general health reasons, I limit it to 1 or 2 times a month, average.

All right, All right. Ya got me. Big Grin

IF I MUST include bacon with my eggs, pepperoni on pizza etc. I suppose it would come up to 1 or 2 times per week. I was thinking of sitting down to enjoy a steak, but a good point is made. It's easy to forget about all the smaller amounts we take in more regularly. However, there is a point in that those amounts are indeed very small. I would think, logically, that the amount DOES make a large difference. Likewise, when we DO sit down for a grand steak, do we consume a huge piece, or a smaller, more easily ingested portion. The body can only ingest so much, with the rest turning quickly to fat.
quote:
Originally posted by Red guy in a blue state:
quote:
Originally posted by indybob:
I had an In and Out Double Double when I was in Ventura for work.


The Double Double from In and Out would be the deal breaker if I ever considered going Vegetarian.


Ha! It was pretty damn good, I'll admit, but funny thing is I never crave red meat, except during times when I've got something unusually stressful going on. With the Double Double, it was the death of a family member. About ten years earlier, I "fell off the wagon" with a double whopper w/chz when I found out my best friend was in a terrible car crash. Weird.
Almost neverFrown

Two or three times per year, I snap and tuck into a rare steak, or a big angus burger. Other times I cut out the middle man and just mainline a few ounces of arterial plaque.
Full blown carnivore, here!

I eat red meat as often as I like (minimum 3-4 times per week).

As far as health effects, that's why I drink a lot of wine - to counter any ill effects of red meat.

Working for me so far! Big Grin Cool
quote:
Originally posted by indybob:
quote:
Originally posted by Red guy in a blue state:
quote:
Originally posted by indybob:
I had an In and Out Double Double when I was in Ventura for work.


The Double Double from In and Out would be the deal breaker if I ever considered going Vegetarian.


Ha! It was pretty damn good, I'll admit, but funny thing is I never crave red meat, except during times when I've got something unusually stressful going on. With the Double Double, it was the death of a family member. About ten years earlier, I "fell off the wagon" with a double whopper w/chz when I found out my best friend was in a terrible car crash. Weird.

That is why they call it comfort food. Hopefully, you won't be having burgers any time soon (unless it is for the pure joy of it).
Unfortunately, I'm on a first name basis at the local Ruth's Chris & Flemings Smile I do love it so, and I didn't even mention the fine Cab that's a must with any fine steak! And, I don't believe all those Chick-fil-A ads! Razz Still, I have really cut back in the last two years; going to Ruth's & Fleming's several times a month will require you to cut back! Eek
quote:
Hunter...
I don't eat meat at breakfast.....never. No sausage, bacon, never. I do eat yogurt, herring, cheese, cereals and eggs.
For lunch, I typically have either a chicken caesar salad, greek salad, or sometimes a turkey sandwhich. I don't eat hamburgers at lunch, nor roast beef.
For dinner, at least once or twice a week I eat vegetarian stuff.....Either veggie soy meatballs, or salads, or spinach pie. I might eat sushi. If I get Chinese food, it's typically a chicken dish. But, every once in a while, I'll eat a steak, meatloaf, or beef ribs. And, sometimes lamb or veal.
But, also there is fish.
So, I am sticking with the one time a week estimate.
If it weren't for Gentleman Farmer's cheesecake and genetics, I'd be svelte.
But, please don't suggest that I am dishonest. I am, after all, a lawyer.

Ok Irwin. I guess I have to believe you. No one would make that diet up Wink

Being "Svelte" is overrated anyway.

quote:
Full blown carnivore, here!

I eat red meat as often as I like (minimum 3-4 times per week).

As far as health effects, that's why I drink a lot of wine - to counter any ill effects of red meat.

Working for me so far!


I like the way you think Purple Teeth. Cool
quote:
Originally posted by irwin:
FLWINO:
Horse?
out of a dog food can?


Still dying to see a response on this. HORSE?!?!? I hope it was a joke.
quote:
Originally posted by Tin Cup Chalice:
I love it and I don't steer myself away from it for any specific health reasons.


Steer yourself away... good one!

Big Grin

- Jeff
Hunter: If you check out my pics in the MD offline photo gallery, you'll see that I am anything but svelte, actually. That was sort of tongue in cheek
(should have used an icon). My guess is that I weigh more than any of the MD offliners.
But the herring at breakfast and the red wine keep my cholesterol down to normal.
I would have to keep a journal to actually answer this question. I would not worry about red meat consumption though. I think you should worry about serving size first. Less than 4 oz. ideal compared to about a pound, more typical. Also, sugar, white flour, those weird molested oils and other anti nutrients we call food scare me more than red meat.
quote:
Originally posted by Red guy in a blue state:

That is why they call it comfort food. Hopefully, you won't be having burgers any time soon (unless it is for the pure joy of it).


Thanks RGiaBS,

I mean it, I appreciate the sentiment. I'd always thought of chocolate as my "comfort food," but maybe red meat is my comfort food trump card.

Cheers,

Blue guy in a red state-IB
Eat red meat a minimum of 3 times a week and usually 4-5 times. Any less and I go through withdrawal pains.

Cholesterol levels are consistently at or below recommended levels.
quote:
Originally posted by GreenDrazi:
Eat red meat a minimum of 3 times a week and usually 4-5 times. Any less and I go through withdrawal pains.

Cholesterol levels are consistently at or below recommended levels.


Lucky son of a gun. I got a double dose of bad genetics in that regard. I'd ask for some of your genes, except that the request might be misinterpreted in an unseemly manner.
quote:
Originally posted by GreenDrazi:
Eat red meat a minimum of 3 times a week and usually 4-5 times. Any less and I go through withdrawal pains.

Cholesterol levels are consistently at or below recommended levels.


Cool Ditto. And, at 5'8", I've been able to maintain 127-130lbs. Lucky, I guess... Wink
I'm eating more than most responding to this post. (4-5 times week)

My cholesterol was 167 with proper levels of HDL/LDL at my last check-up.
Thanks guys!! This thread has me counting the number of times I eat red meat. Since I started counting I've had meat 4 times in 5 days. Maybe I should cut down.

For those who don't eat red meat, what do you pair with your cabs and merlots?
I eat meat 4-5 times/week, primarily beef, pork, and bison. With this level of meat consumption and most everything else holding steady, my LDL cholesterol dropped by 20 points (~80) after starting to drink wine again last year! Smile
quote:
Originally posted by lizardking:
For those who don't eat red meat, what do you pair with your cabs and merlots?

I’ve found that this is a problem since I have cut way back on my consumption of beef (which, by the way, was not done because I have high cholesterol – I do not. I am merely attempting to stave off potential problems down the road.) My consumption of reds has also dropped since I have cut back on beef consumption and I have been drinking more whites. I now find that when I drink reds it is not to complement the meal but just to enjoy it on its own merit. This has been tough because my preference in reds tilts toward those that are more well balanced and “food friendly.” I’ve never been a big fan of low acidity new world wines though I do drink them occasionally. If my consumption of beef remains low, I may need to develop my palate to better appreciate the new world styles. Back to your original question, lizardking, I think that there are plenty of Cabs & Merlots that are built following the big & low acidity style that makes them enjoyable to drink without food.
quote:
Originally posted by lizardking:

For those who don't eat red meat, what do you pair with your cabs and merlots?


I often drink them on their own, as Alta does. I'm not big on pairing, but find that grilled portabellas, or a good hearty veg. chili goes great with a lot of bolder reds like Cabernet.
Meat with EVERY meal.

21 meals a week.

red meat (beef, pork, veal)- 8 times
poultry (chicken, turkey, other fowl)- 10 times
Fish - 3 times.

On average.
quote:
Originally posted by Rodeo360:
Meat with EVERY meal.

21 meals a week.

red meat (beef, pork, veal)- 8 times
poultry (chicken, turkey, other fowl)- 10 times
Fish - 3 times.

On average.


Pork and veal are not red meats. They are considered white, I believe.
quote:
Originally posted by WEc:
quote:
Originally posted by Rodeo360:
Meat with EVERY meal.

21 meals a week.

red meat (beef, pork, veal)- 8 times
poultry (chicken, turkey, other fowl)- 10 times
Fish - 3 times.

On average.


Pork and veal are not red meats. They are considered white, I believe.


Awesome, I am healthier than I thought Smile

(bacon?)
quote:
Originally posted by WEc:
Pork and veal are not red meats. They are considered white, I believe.


Nope, they're red meat. That "the other white meat" stuff is marketing hype.
quote:
Originally posted by WEc:
quote:
Originally posted by Rodeo360:
Meat with EVERY meal.

21 meals a week.

red meat (beef, pork, veal)- 8 times
poultry (chicken, turkey, other fowl)- 10 times
Fish - 3 times.

On average.


Pork and veal are not red meats. They are considered white, I believe.


Nope. At least not according to the USDA. Red meat includes beef, veal, pork, and lamb and mutton. I believe the Canandian agriculture folks classify it similarly.

PH
quote:
Originally posted by PurpleHaze:
Twice nope'd, WEc! Wink Beat me to it, indybob.

PH


No worries, always nice to have backup. Wink Wink
quote:
Originally posted by indybob:
quote:
Originally posted by lizardking:

For those who don't eat red meat, what do you pair with your cabs and merlots?


I often drink them on their own, as Alta does. I'm not big on pairing, but find that grilled portabellas, or a good hearty veg. chili goes great with a lot of bolder reds like Cabernet.


indybob,

So realistically besides hardy cheese and/or red meat, there isn't much else to pair Cabs with? Mushrooms or a good hearty veg. chili...really?
quote:
Originally posted by PurpleHaze:
Nope. At least not according to the USDA.


ad verecundiam x 1 Wink

quote:
Originally posted by PurpleHaze:
Twice nope'd, WEc!


ad verecundiam x 2 Wink
Sancho,

Heck, I dunno. Pairing isn't my thing, and I don't stress about it. But I've enjoyed Cabernet with all manner of foods, including Chile Rellenos, meatless lasagne with Bechamel sauce, Cioppino (San Francisco seafood stew), and on and on. I(t) can overpower most fish, but that hasn't stopped me from trying (and liking) the pairing. Lots of folks will tell you that without a steak, a Cabernet is wasted. See what works for you, that's the most important thing. If steak/cabernet is your holy grail, then enjoy!
Last edited by indybob
quote:
Originally posted by indybob:
quote:
Originally posted by PurpleHaze:
Twice nope'd, WEc! Wink Beat me to it, indybob.

PH


No worries, always nice to have backup. Wink Wink


Might as well. ad populum!

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