#meatculture

[despitethebite]

you: don't look me:

ur exempt. me, to u:

[despitethebite]

trick or treat 👻

i bring u

[despitethebite]

7, 8, 19, 23 (or pick whatever you want out of these, football and/or hockey)

7. what character did you begin to hate not because of canon but because how the fandom acts about them?

hello, cnnr mcdvd again. in general, lvrpl & jvnts as clubs. just weird to me that they pretend to be the plucky underdogs when like...bro. be so ffr rn. having seen roma get ransacked constantly by both of them, it's just extra insufferable 2 me.

8. common fandom opinion that everyone is wrong about

pep guardiola is a bald fraud. also people who insist leonardo pepsi is an angel. he is a cunt, he just kept it secret.

19. you're mad/ashamed/horrified you actually kind of like...

krn trppr. sorry i'm stupid about free kick golazos AND captains who get real fucking fighty when someone hurts their boys. it will happen forever.

23. ship you've unwillingly come around to

mmm none? i'm a cunt too and if i decide to hate something, i'll usually hold onto that until i die.

[manifestocarnivoro]

MEATCULTURE, BOVINI DI SARDEGNA

Il progetto MeatCulture studia la conservazione e trasformazione delle carni di bovini nati e allevati in Sardegna per i mercati locali tradizionali e multiculturali. Finanziato nell’ambito della sottomisura 16.2 del PSR Sardegna, MeatCulture è un progetto di ricerca che vede impegnati la Cooperativa Produttori Arborea Noi siamo Arborea e i Dipartimenti di Agraria e di Medicina Veterinaria dell’Università di Sassari nel coniugare l’innovazione tecnologica nelle produzioni alimentari con le esigenze del consumo multietnico, per allargare l’offerta a nuovi mercati e gestire le produzioni in modo sostenibile. Noi li seguiamo su facebook.com/ meatculturesardegna (photo © facebook.com/meatculturesardegna).

Fonte: “Social meat” di Elena Benedetti, Eurocarni 4/22

[adventurara]

Photos, From The Top:

Stoked on a trip to Chile; Skipping stones in lake Nahuel Huapi; informational tourist stop; Snow fields up to refugio Frey; Pointing at a pretty mountain; Tree Lyf; Fishing; Chillin at Frey; Sandwiches for lunch; Travel Lyf

Sudamerica - Part II, Asado and Ravioli in Bariloche

A light whiff of gas floats through the air in my sisters Bariloche apartment. She’s running the stovetop, nearly back to back with me as I chop peppers on the dining table. We’re making ravioli from the neighborhood pasta maker that I’m now obsessed with, and trying to get our fix of veggies while we’re at it. When it comes to dinners in this andean town, us veggie-philes have to fight for our beloved fresh crunch. Argentina goes heavy on thick cuts of meat, and Bariloche is no exception.

Bariloche sprawls along the shore of lake Nahuel Huapi (pronounced like Nah-well Wah-pee) at a latitude of about 40 degrees south. That means that Bariloche and Denver are about equally far from the equator, and have fairly similar climates, ecosystems, etc. With the mountainous relief out here, this similarity is beautiful in many ways, though also presented unforeseen challenges.

My first couple of days here destroyed my weird, fantastical, and ignorant Wisconsinite notions that the further south you go, (1) the more exotic fruits you can eat and (2) the more Mexican the food becomes.

Turns out Bariloche is actually way further from Mexico than Wisconsin, that the only type of banana available here is the same one you can get anywhere in the world, and that Argentinians don’t have a palate for spiciness.

Resume the kitchen scene: Martha has found this amazing pasta place (with really good beef ravioli) and we’re eating what amounts to soul food in a far away land whose foreign flavor sometimes feels like it was inspired by a hot pocket. General blandness aside, the meat I’ve had here, made in the traditional asado style is an anomaly. It gets sprinkled only with a bit of salt to retain juiciness, and shows that sometimes laying off all the sauces and cover-ups can be a game changer.