AR What's Cooking? Michael here. The moniker of "Mad Cow" is solely based on the amount of red meat I consume (and partly digest) regularly. During the whole "mad cow" scare, my odds of coming down with Bovine Spongiform Encephalopathy (BSE)was significantly higher than the general population! Close friends of mine, however, comment that the resultant spongy degeneration in the brain and spinal cord, should I contract the disease, would most likely go unnoticed. Meat. Steak. Ribeye. Filet. Sirloin. Salmon. Chicken. Hot-Link-Sausage. Hamburger. Tuna. Meat. On the third Thursday of every month, we make homemade chicken broth and everyone stands around the pot simmering on the stove, sipping its chicken goodness through crazy straws, humming the Star Spangled Banner. It provides a kind of festive soundtrack and it's also good for you! Once, I experimented with a homemade buffalo wing sauce, adding it to a saute pan with penne and vegetables. I really should make it again! I once tried to make stuffed peppers for my girlfriend (13 years my wife now) and tried to use scallops. However, I ground them up, just like I would beef or pork. Note to self: Ground scallops = paste. But she married me anyway so it's all good.