Reply #5: Not quite. They killed the beast [View All]

but women were expected to butcher it, preserve it, cook it, and tan the hides while the men all sat around and swapped lies about what great hunters they were while they waited to be served. Some things never change.

The only reason women don't do the barbecue thing is because we'd really rather cook indoors over controlled heat than stand over live coals, swatting flies.

All it takes to cook meat properly is time and practice. Once you know by touching and feeling the "give" in a piece of meat how well done it is, you're home free. A meat thermometer can help you develop this skill. After a few months (or years if you don't eat the stuff often), you'll know by touch.

No matter how many onions or flavor packs you add, it's still reliably meat.

My dad spent most of his time on the road. He lived on scrambled eggs and steak because those were the two things restaurants had the hardest time ruining.