Saber Cherry is alive and well

[Gandalf Parker]

Originally posted by Norfleet:
Don't think I've ever had the opportunity to eat a dog or a cat before. I'm pretty sure that dogs don't taste too different from coyote, and cats probably taste a lot like lion, only not as tough. Horses are good, very tangy.

Very different actually. Dog and Cat are domestic animals and coyote/lion are wild. If you have had the wild and domestic Versions of any meat there is always a big difference. Wild/domestic Duck? Chicken vs pheasant? wild/domestic turkey? Wild or domestic hog? Even comparing beef to deer. Its not that its ever bad vs good. Its usually both good, but very different good between the domestic and the wild Versions.

[Norfleet]

Originally posted by Gandalf Parker:
Very different actually. Dog and Cat are domestic animals and coyote/lion are wild. If you have had the wild and domestic Versions of any meat there is always a big difference. Wild/domestic Duck? Chicken vs pheasant? wild/domestic turkey? Wild or domestic hog? Even comparing beef to deer. Its not that its ever bad vs good. Its usually both good, but very different good between the domestic and the wild Versions.

Yes, I'm aware of this, having had a lot of these, but it's different in a SIMILAR way. It's not something which English has words to explain.

[Boron]

Originally posted by HotNifeThruButr:

quote:

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Originally posted by Norfleet:

Me, I draw a line for what I eat at whether or not it is tasty. If it doesn't taste good, I prefer not to eat it. Also, if it takes too much work to eat, I prefer not to eat it. Lobster, for instance, is inordinately bothersome to eat for the amount of meat you can extract from it.

I wish I could say I've eaten dogs before, like all other Chinese, but I haven't . I never found Lobster bothersome, but shrimp definitely are. No food is a good enough reward for going through all that shell, especially with my stiff newbie fingers

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yeah shrimps and lobster are very hard to eat and i have no expierience at it .
but this doesn't prevent me of eating them when i am at holiday . there i try to eat as much as possible shrimps / lobsters cause i know they are expensive but i already paid for them with my hotel bill .
not that i like them much but this way i think i got something back from my money .
kinda wierd behaviour of myself but it tastes better when you know it's expensive and you get it kinda for free

[Arryn]

Originally posted by HotNifeThruButr:
I thought sushi was just a type of rice and sashimi is the raw fish. At least, that's what all the Japanese've been telling me...

A perusal of the Web via Google reveals that "sashimi" is, indeed, raw fish, while "sushi" is the combination of sashimi and rice into one of several different styles. Think of sushi as the menu item you order, and sashimi as the key ingredient of that item.

Anyone interested in further study can try this link, or this one.

[Norfleet]

Originally posted by Boron:
kinda wierd behaviour of myself but it tastes better when you know it's expensive and you get it kinda for free

Ain't nothing better than something free. Me, I feel that there's no meat quite like freshly killed, especially if you killed it yourself.

[Arryn]

Originally posted by Gandalf Parker:
Even comparing beef to deer.

You cannot compare beef to venison as an example comparison of domestic vs. wild as the two meats taste quite different. Just as beef and pork taste different, yet both are (usually) domesticated. A more appropriate comparison would be to compare the beef from cattle to that from buffalo. As it would to compare venison to elk or moose meat.

By analogy, you'd compare oranges to other citrus fruits (such as grapefruit), not to apples or pears.

Just being nit-picky.

[Arryn]

Originally posted by Norfleet:
Me, I feel that there's no meat quite like freshly killed, especially if you killed it yourself.

Meat is better after it's been hung up for a while and allowed to age (bleed) a day or so. It's by far more tender than cooking it freshly-dead. I prefer my (rare) steak to be tender and juicy, not tough and jerky-like.

[Norfleet]

Originally posted by Arryn:
Meat is better after it's been hung up for a while and allowed to age (bleed) a day or so. It's by far more tender than cooking it freshly-dead. I prefer my (rare) steak to be tender and juicy, not tough and jerky-like.

Yes, but you see, if it's FRESHLY dead, it's still WARM. Then you don't HAVE to cook it at all!

What's more, it still can twitch if you shock it. That's when it's best: If you let it hang for a bit, it no longer twitches. It's gone totally dead.

As an added bonus, it's still bloody, which is just how I like it.

[mr.white]

I think the odds of getting an answer to those questions are pretty bad after this bizarre thread.

[Gandalf Parker]

Originally posted by Arryn:

quote:

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Originally posted by Gandalf Parker:
Even comparing beef to deer.

You cannot compare beef to venison as an example comparison of domestic vs. wild as the two meats taste quite different. Just as beef and pork taste different, yet both are (usually) domesticated. A more appropriate comparison would be to compare the beef from cattle to that from buffalo. As it would to compare venison to elk or moose meat.

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I knew that (believe me Im VERY aware of the diferences). but for many people its the closest they will get to knowing the diffrence between domestic meat and the leaner flavorful wild meats.