I've had old boar and old duck, both pretty gamy,

And old seal!

Fish and guests stink in three days. Seal, it seems,
doesn't take that long.

both almost enough to turn one vegetarian.

Indeed.

One possible benefit of eating rank old meat is that
a smaller quantity can serve to flavor more calories,
thus limiting the intake of excess protein and fat.
I admit that I dined yesterday with a paleo/keto
person, whose diet relies on large quantities of
protein and fat and lesser quantities of undercooked
fibrous vegetables.

I've had old cow once and it was richly streaked with tasty (yellow)
fat, tender, and very flavourful. Cows on large corporate farms
calve once a year and usually only live 5 to 8 years but cows bred
every other year and pastured alternate years can live to be 12 to
15 years old, not to mention fat and happy instead of scrawny and
only good for stewing and bologna.

Old cow meat has been rediscovered in fine dining
circles. One of the more enjoyable articles I've
seen about this phenomenon is from vice.com (quirkily
amusing though not the most literally accurate or
learned of sources) - tinyurl.com/oldcow1, that being
a one at the end. In my long life I've had mature beef
and aged beef but not anything certifiably 17 years old
as described in the article.

I'm still pulling recipes with fennel in them.
Title: Bulgarian Veal Casserole

Looks pretty good, but I of course would substitute
something else for the fennel - more likely the
thyme, marjoram, or savory of the west than dill,
which would give an objectionable Russian edge.

... Never look down on someone unless you're admiring their shoes.

How can you tell that a Norwegian is an extrovert?

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Potetboller (Norwegian Potato Balls)
Categories: Potatoes, Norwegian
Servings: 4

1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets,
-finely minced
1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add finely minced anchovy
fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form
into walnut-sized balls, coat with beaten egg yolk, then bread crumbs,
and
deep fry in hot oil (375F) a few at a time until golden brown.

Source unknown

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
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Quoting Michael Loo to Jim Weller <=-

I've had old boar and old duck, both pretty gamy,

And old seal!

Fish and guests stink in three days. Seal, it seems,
doesn't take that long.

I suspect that your hunk of seal meat had been aged outdoors at a
temperature that frequently exceeded the recommended 38-42 F range
and quite possibly for more than the standard (to us) 14-21 days!

In the distant past I've had seal in Newfoundland that, although
fairly strong tasting, was nothing like your taste which Roslind
had brought back from one of her northern trips.

almost enough to turn one vegetarian.

Indeed.

One possible benefit of eating rank old meat is that
a smaller quantity can serve to flavor more calories,

That may be the reason Jamaicans prefer goat to kid in their curries.

I dined yesterday with a paleo/keto person, whose diet relies
on large quantities of protein and fat

I'll eat both paleo and vegan meals but prefer more balanced menus
with a little of everything on my plate.

I've had old cow once and it was richly streaked with tasty
(yellow) fat, tender, and very flavourful.

Old cow meat has been rediscovered in fine dining
circles.
tinyurl.com/oldcow1

I remember reading a similar article when old Spanish beef was
becoming a thing in high end British restaurants. And I vaguely
remember us having a similar conversation about it then too.

How can you tell that a Norwegian is an extrovert?

That's an Accountant joke!

Chicken and Pork:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gumbo Yayya
Categories: Cajun, Stews, Chicken, Chilies, Smoked
Yield: 1 Servings

1 Fryer cut into serving pces
Salt and
Fresh cracked black pepper
Garlic powder
Cayenne pepper
225 g Tasso ham diced
550 g Andouille sausage
2 c Onions chopped
3 c Celery chopped
1/2 c Scallion tops cut into 1 cm
Pieces
2 tb Parsley minced
2 tb Garlic minced
1 ts Salt
1 ts Fresh cracked black pepper
1 1/4 ts Dried thyme
3 Bay leaves
150 ml Vegetable oil
50 g Flour
225 ml Ice cold water
1 1/2 l Chicken stock
8 dr Peychaud's bitters

Season the chicken lightly with black pepper and garlic powder and
liberally with cayenne pepper and salt, rubbing the seasonings in
with your hands (be sure to wash them when you are done!).

Dice the Tasso. Cut about a third of the Andouille into coins and
roll-cut (or dice) the remainder. Chop the vegetables; combine and
set aside. Mix the seasoning mixture.

6. Start the rice so it will be cooked by the time the gumbo is
finished. Once the rice has finished cooking, just leave the lid
on and set aside. It needn't be hot when added to the gumbo.

In a cast iron (or heavy) dutch oven, brown the chicken pieces in
150 ml oil. (They need not be cooked through). Remove to paper
towels to drain.

Make a roux with the flour. (You may either use the oil in the
pan; tastier; or pour it off and use 150 ml fresh oil; healthier.
In either case, leave the sediment in the pan.) Make the roux by
heating the oil over a medium high heat, gradually

When the roux reaches the right color, add the vegetable mixture
and stir constantly for about 2 minutes. Add the Tasso and
Andouille, and saute until the vegetables are tender; about 8
minutes, stirring often.

Gradually add the water, stirring vigorously. Then gradually
incorporate the stock into the mixture. (Sometimes, this mixture
will appear like glue. Just keep working at it until it loosens
up.) Bring to a boil then cut heat to a simmer.

While gumbo is coming to a boil, bone the chicken and cut into
bite-size pieces. Add the chicken to the simmering gumbo along
with the seasoning mix and the bitters. Simmer 45minutes to an
hour.

To serve, mound rice in a shallow bowl. Add gumbo to the bowls and
mix about a teaspoon file powder into the gumbo. Let sit for about
5 minutes to allow the file powder to thicken the gumbo. Serve
with cooked rice

This is our own basic gumbo. It is influenced by tradition, our
own experience, and a number of classic recipes. Most notably, we
must credit Paul Prudhomme and Richard & Rima Collins.

Andouille is a garlicky, smoked Cajun sausage. If unavailable,
substitute the best smoked polish sausage you can find. If
desired, smoke the sausage over hickory wood for 2 hours, to more
closely approximate Andouille. Tasso is a spicy, smoky Cajun ham.

Recipe by: Carol Miller-Tutzauer

MMMMM

Cheers

Jim


... Are pansexuals attracted to cookware?

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