Wrnchbndr
Wholenote
Posts: 353
Formerly Known As: WRNCHBNDR
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Post by Wrnchbndr on Jan 12, 2020 15:20:54 GMT -5
What is the reality about meat? On one hand, its safe if you're paranoid and cook it reasonably soon after you buy it. On the other, people age beef - letting it get weird looking. In the "way-back" there wasn't refrigeration. I know that true fresh eggs last for ages unrefrigerated.
I used to know a road where if I drove 60mph there was a more than even chance that I'd hit a pheasant. I'd stop and pick up the bird, take it home and cook it. It wasn't very good. My father-in-law told me I needed to hang it. I asked how long and was told to hang it until it was ready to fall apart. I didn't do this. So whats the deal?
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Post by Chris Greene on Jan 12, 2020 15:30:16 GMT -5
This is why people become vegetarians or vegans…
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Post by Peegoo 🏁 on Jan 12, 2020 16:29:35 GMT -5
Humans is weird.
Not entirely unlike the vulture, the human harnesses Tha Powa of Rot when it comes to many food types: cheese, yogurt, booze, beer, meat, balut (eggs), kimchi (cabbage), bread...it's a long list.
"Aged" beef sounds infinitely more appetizing than "rotting" beef. I'm reminded of this more and more as I "age".
And they ask me why I drink.
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Ragpicker
Wholenote
I'm playing it in a different key
Posts: 339
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Post by Ragpicker on Jan 12, 2020 16:29:52 GMT -5
One reason for the large amount of spices in Indian food, like curry, was to hide the flavor of spoiled meat. I think our digestive tracts have evolved into pretty delicate things. It took a long time for a caveman to eat a wooly mammoth right ? Mmmmmm...tusk.......
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Post by Peegoo 🏁 on Jan 12, 2020 16:31:52 GMT -5
"Mmmm...tusk."
And THAT'S when meat tenderizer was inwented.
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Wrnchbndr
Wholenote
Posts: 353
Formerly Known As: WRNCHBNDR
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Post by Wrnchbndr on Jan 12, 2020 19:40:24 GMT -5
Them red berries... somebody had to be the first to eat 'em. That bubblin' ugly bucket of foaming and burpin' barley... Like who's gonna drink from that? And then there's the mushrooms - I hear that a bad mushroom is a terrible way to go.
Is it a matter of being innoculated or having a gut that'll tolerate? Or did a lot more people expire from odd smelling snacks in the way back?
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Post by Auf Kiltre on Jan 12, 2020 21:10:17 GMT -5
I would guess hunger, true hunger, factors heavily into the adventures of edibles. A random recollection came to mind. When my mom was orphaned during WWII part of her migration lead her and her sister through Uzbekistan. They were so starved they were fed some kind of compressed cakes used to feed camels. Once eaten they would drink water where the "substance" would expand and satiate the feeling of hunger.
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Post by guildx700 on Jan 12, 2020 21:30:15 GMT -5
I have a very fussy digestive system.
Chicken or turkey has to be fresh, non injected/no solution added & best range free organic, never froze and cooked properly same day I buy it.
Hamburger, same thing, fresh ground and cooked to medium, NO red, never froze.
Pork can NOT be injected, must be fresh, best local source and properly cooked.
Steak, I have no problem with a nice medium rare one, but it has to be choice or preferably prime quality, but not aged too much.
I've got to the point I will not eat any sort of lettuce, too many sanitation issues with it.
I get ill from it easily. Ever wonder where the pickers in the lettuce fields go to the bathroom? Uggghhh....
I worked in the food industry for 35 years...oh the stories.....
I will throw out any food that is suspicious. I keep my fridge set to 34 degrees. Getting ill from bad food is no fun.
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Post by LTB on Jan 12, 2020 22:00:56 GMT -5
I don't do "aged/rotted meat" plus beef has to be medium at minimum. Don't do blood draining out all over the plate. Mostly eat Chicken and Fish.
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Post by rickyguitar on Jan 13, 2020 0:26:22 GMT -5
Well, I ask my wife
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Post by guildx700 on Jan 13, 2020 0:59:09 GMT -5
Although I try and keep an open mind for new/odd/different foods/tastes more often than not I'm not impressed.
For me it has to look/smell visually appealing before I'll even consider it (no brussel sprouts please!).
I hated broccoli and cauliflower growing up, it seems my mom's penchant for cooking them to death was the issue.
I love them now steamed until just tender. That old school style of cooking things to death really turned me off to a lot of food.
My parents were evidently food prejudice too, unknown to me as a kid, but later in life I realized we never had any Italian food growing
up other than that putrid Chef BoyarDee canned crap.
No garlic was ever in the house. Looking back now I find it odd.
My first run in with garlic was at a neighbor's house, I was about 10 years old, I helped my friend and his dad clear brush and mow trim all day one summer.
They invited me to stay for dinner, steak on the grill. I never had steak, when he asked me how I wanted it I just said like yours, and when he asked me if I wanted garlic on it I had no idea what it was, but I said if you like it, sure, put it on mine.
A medium rare steak with garlic, first time for a kid, blew my mind. I was hooked. To this day most Saturday night meals is grilled steak with garlic.
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Post by stratcat ♠ on Jan 13, 2020 10:28:33 GMT -5
There's one of them European countries that hang sharks until rotten...then eat it.
That little pudgy chef Zimmer(sp?) cat wouldn't even eat it, he said you could smell them from miles away.
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MJB
Wholenote
Who's we sucka? Smith, Wesson and me.
Posts: 634
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Post by MJB on Jan 13, 2020 11:17:57 GMT -5
Back when I was a hunter (70s), I remember hanging some pheasant in my cool basement for a week or so. I didn't get sick from eating it but I didn't really notice any improvement in the taste from fresh. It was all good; I love pheasant. These days when in doubt I throw it out.
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Post by gato on Jan 13, 2020 11:47:09 GMT -5
When I was a meat cutter at the Long Beach Safeway store (1968), we used to leave beef out for sale until it started turning brown and green around the edges. At that point the meat was trimmed of the offending rot, repackaged and put out for sale again. If it didn't sell this time, it was tossed into the "corning tank" to rise again as corned beef.
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Cassie Play
Halfnote
Everythings Malfunctioning Imperfectly.
Posts: 89
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Post by Cassie Play on Jan 13, 2020 11:50:13 GMT -5
I have a very fussy digestive system. Chicken or turkey has to be fresh, non injected/no solution added & best range free organic, never froze and cooked properly same day I buy it. Hamburger, same thing, fresh ground and cooked to medium, NO red, never froze. Pork can NOT be injected, must be fresh, best local source and properly cooked. Steak, I have no problem with a nice medium rare one, but it has to be choice or preferably prime quality, but not aged too much. I've got to the point I will not eat any sort of lettuce, too many sanitation issues with it. I get ill from it easily. Ever wonder where the pickers in the lettuce fields go to the bathroom? Uggghhh.... I worked in the food industry for 35 years...oh the stories..... I will throw out any food that is suspicious. I keep my fridge set to 34 degrees. Getting ill from bad food is no fun. When in doubt throw it out! |
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Wrnchbndr
Wholenote
Posts: 353
Formerly Known As: WRNCHBNDR
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Post by Wrnchbndr on Jan 13, 2020 13:22:47 GMT -5
I eat everything except brussel sprouts. I cook a steak only enough to singe the fresh garlic. Pork is a concern for parasites so I seldom eat it. I like lamb very rare.
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SS2
Quarternote
Officialy Superannuated
Posts: 19
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Post by SS2 on Jan 14, 2020 8:58:59 GMT -5
Over the years, changes in the USA for raising and processing of commercial pork has eliminated the issues of parasite health problems with pork... Another food that had a scare reputation is mayonnaise. Commercially processed mayo does not need to be refrigerated like once thought.
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swampyankee
Wholenote
Fakin' it 'til I'm makin' it since 1956
Posts: 713
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Post by swampyankee on Jan 14, 2020 9:25:06 GMT -5
Traditionally, eggs are a great storage food for voyaging. Stored properly in the bilge and upended on a regular basis, they will last for a few months.
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Post by Larry Madsen on Jan 14, 2020 11:29:12 GMT -5
Growing up we ate a lot of meat that we killed ourselves.
Could be venison, mutton, pork or whatever. You kill it, gut it, skin it and hang it in a cloth bag (too keep insect life off it); it was never butchered until it had hung for a time.
We never put butter in the refrigerator either.
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Post by rkstrat on Jan 14, 2020 11:39:26 GMT -5
Yes, it is funny how both "aged" and "fresh" are key advertising buzz words.
"Our meats are fresh".....except for the aged meats.
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Post by Peegoo 🏁 on Jan 14, 2020 11:41:15 GMT -5
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Post by rkstrat on Jan 14, 2020 12:07:22 GMT -5
"I eat everything except Brussels sprouts." They are little rubbery bags of poison, and they can get you killed. Video proof: Says to self....."I am not going to click on Peegoo's link". I like Brussels sprouts and I want to keep it that way:-). |
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Post by Seldom Seen on Jan 14, 2020 12:23:59 GMT -5
I eat a lot of pheasant and have for most of my life. Roadkill pheasant is good for tying flies and that's about it. However, harvesting or collecting feathers and or fur/hair from game animals in this part of the country is illegal so one must be discrete about it.
For wing-shot game birds, my SOP has always been to skin the bird, part it out, soak in a salt water bath overnight to draw out the blood, remove any embedded shot and feathers, and freeze or cook immediately with no aging, ever.
For ungulates, the whole, skinned carcass can be hung in a cooler for perhaps a week and then it's time to butcher and freeze. Another aging method is to butcher and vacuum seal the meat after its cooled and then freeze it after a day or so.
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