WASHINGTON - Without the might of an ad campaign or trade association behind it, camel meat is unlikely to become a widespread option for Americans who identify as health-conscious red-meat lovers.
Naperville’s Matrix chef challenged to use beef intestine and camel meat on Food Network’s ‘Chopped’
Crispy barbeque beef intestine and chicory salad, followed by ground camel and venison bolognese with Israeli couscous and fennel. That’s what was on the menu this week for Naperville chef Alonso ...
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