I need to cook older

[Thoth]

people.


But they always come out tough and stringy. Anyone got any tips/recipies?

[self biased]

as a general rule, you want to cook tougher cuts of meat "low and slow." this helps break down dense muscle fibers and connective tissue. Ribs i generally cook for 3-4 hours at 230. Pork butt/picnic/shoulder lower and slower still at about 10-12 hours at 200.

[Thoth]

So how long for Great Granddad?

[self biased]

depends on the size of the roasts really.

[Thoth]

Bacon.

Bacon wrapped around frozen fish.

Bacon.

Bacon.
Bacon

more

bacon.

[jsorense]

Cook with wine, liquor, beer and olives. Even if the meal doesn't turn out, at least you will have fun trying. :beer:

[Dinner]

Old people are like old cows. The meat comes out stringy and the fat is all yellow plus they have had decades long to absorb mercury, lead, and other contaminents.

It is better to copy Swift and eat babies. I am not sure if Irish babies are free range enough but maybe babies from less industrialized countries might be purer. Think African babies or Mongolian babies or maybe babies from the south pacific but maybe they might be too high in fat or colesterole. Health and safety first.

[N35t0r]

Babies from places which only recently banned leaded fuel might not be a good idea.

[onejayhawk]

Babies from places which only recently banned leaded fuel might not be a good idea.

It seemed a modest proposal.

J

[Sava]

I also prefer my babies unleaded

[Thoth]

googling "unleaded babies" produced some rather disappointing results.