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!
So more carrion than game. Seemed to be that way -
I had only small bits of it before calling it
quits. The much maligned murre/turr meat fared
better, and I ate a half of a breast of one.
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.
Perhaps it was nth-hand. I've told the story of
Chinese face-saving gift-giving, where some poor
sucker starts it off by buying a fancy box of
chocolates, which get regiven every time one has
to present a hostess gift at a party or similar.
And even if it were a fresh gift, nobody would ever
know, because nobody dares to open the box. Once
my parents received such a gift, and I insisted
that [whoever gave the candy] would never stoop
so low as to do so, and we should open the box.
Ha. The contents were unrecognizable as chocolate
or as food of any kind, and I was surprised that
I hadn't detected the rancid smell even from beyond
the cellophane and gift wrap. My mother said I told
you so, but I was glad that we would not be party
to that particular life cycle of shenanigan.
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.
Or maybe they eat the kid curries and serve the goat
to the tourists!
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.
My preferences are no secret to anyone.
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.
No doubt - I recall something too but no specifics.
I've racked my brain and still can't come up with a
tasting of such meat.
How can you tell that a Norwegian is an extrovert?
That's an Accountant joke!
Chicken and Pork:
Title: Gumbo Yayya
1 Fryer cut into serving pces
8 dr Peychaud's bitters
I'd substitute for or omit these ingredients.
Chipotle-cherry barbecue sauce
categories: bbq sauce, fruit
Yield: 2 c
1 cc ketchup
1/2 cc cherry preserves
2 Tb fresh lemon juice
2 Tb light molasses
2 Tb golden brown sugar
1 Tb Worcestershire sauce
1 Tb soy sauce
1 ts finely grated lemon peel
1 to 2 canned chipotle chiles in adobo, minced
1 Tb adobo sauce from can
1 ts liquid smoke
1 ts onion powder
1 ts unsweetened cocoa powder
Bring all ingredients to simmer in medium saucepan,
stirring often. Reduce heat to medium-low and simmer
10 min, stirring often. Season sauce to taste with
salt and pepper. Sauce can be made up to 1 week ahead.
Cover tightly and refrigerate.
Steven Raichlen and Francine Maroukian and Bon App˙tit Test Kitchen
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