Comment on Guinea pigs
digger@lemmy.ca 1 week agoI tried it once in Ecuador. It reminded of dark meat from a rotisserie chicken. Maybe it’s how you prepare it? My father can take the best cut of meat and make it the consistency of shoe leather.
Comment on Guinea pigs
digger@lemmy.ca 1 week agoI tried it once in Ecuador. It reminded of dark meat from a rotisserie chicken. Maybe it’s how you prepare it? My father can take the best cut of meat and make it the consistency of shoe leather.
Ninja876@lemmy.world 1 week ago
HAHA reminds me of my mom, I swear she can burn boiling water :)
But I bet is all in the prep and the diet of the GP. Ever eaten grass fed beef from calf to slaughter vs grass “finished”. Its night and day, I can see why grass fed is so expensive.