Considering the little "tirade" on my previous comment, and "leigh's" response on her cooking methods, there remain a couple questions if we can look at this issue and answer it honestly...
I don't know how many other members have ever tried eating "fresh killed" meat (ie "meat that has not been 'hung' for some time"), but I have had that experience, and the taste is "different" from a quality retail meat supplier's offerings...
That "experience" is not so recent that I can describe any "aftertaste" that may have accompanied the meat flavours, but would offer it is "indeed different" and not always in a "nice" sense...
Bucky Tom makes a really valid point in that many of us "flavour" pork with rubs, spices and/or marinades, that aside from enhancing the aging process on the taste of the meat, will give "totally" different results than simple cooking in the oven or fry pan with S+P, as "leigh" describes, and thus we could hardly expect to taste the same "aftertastes"...
I went after the local "medical community" on the permeality of "skin" on the "patch" issue...and was hardly surprised...being reminded that back when our children were babies, and we failed to change a diaper, the child did not get "sick" but rather had a "skin condition" (red flaring sores!) from their excrement against their skin, that required a shark oil "soother" to clean and eliminate, as the "skin" resisted any intrusion of any contaminants...the same could be offered by "periodically" washing the child and his/her environment (ie crib=sty)...
Since mankind is getting "pig" components as "organ replacement" sort of things, I doubt that the FDA is going to get onto the "pig patch" in any "big way"...
Since when the hog farmer "sprays down" the pig, he also "sprays down" the stall, I doubt there is a big issue about "wallowing in excrement"...and since he does it "periodically" enough to "every few hours", I doubt the pigs are any worse off than any child in the world...(and better off than many tsunami victims!)
Since the Food and Drug Administration (aka FDA) are not up in arms over this, I think that eating pork can be thought "safe"...
Since "hanging meat" to "age it" costs any given butcher a certain amount in both "interest on his cash investment" and "shrinkage" on the meat itself, it would seem to argue that changing source of supply and paying an "extra nickle" a pound would yield greatly superior results..."leigh" may wish to consider this! Buy the "cheapest", expect the worst! (And no not a play on words of "wurst")!
As for "my writing style" and "condescending mannerisms" in correspondence, lets give our collective heads a shake! If I was able to sign myself off as William Shakespeare, Marshall MacLuhan, Rudyard Kipling, Carl Frost, John Donne, Margaret Atwood, Lord Bryan, (well, I could go on, but hopefully you have recognized at least two!) then you might understand that an English Major will write things "a little differently"...let alone that a Canadian will write from a different perspective than an American...
Agreed, it doesn't make us "right", but it damnsure doesn't make us "wrong", either...
And I decline to go into what the "snotty" reply "rants" make "us" think, either...
With what "Respects" may be due...
Lifter
I don't know how many other members have ever tried eating "fresh killed" meat (ie "meat that has not been 'hung' for some time"), but I have had that experience, and the taste is "different" from a quality retail meat supplier's offerings...
That "experience" is not so recent that I can describe any "aftertaste" that may have accompanied the meat flavours, but would offer it is "indeed different" and not always in a "nice" sense...
Bucky Tom makes a really valid point in that many of us "flavour" pork with rubs, spices and/or marinades, that aside from enhancing the aging process on the taste of the meat, will give "totally" different results than simple cooking in the oven or fry pan with S+P, as "leigh" describes, and thus we could hardly expect to taste the same "aftertastes"...
I went after the local "medical community" on the permeality of "skin" on the "patch" issue...and was hardly surprised...being reminded that back when our children were babies, and we failed to change a diaper, the child did not get "sick" but rather had a "skin condition" (red flaring sores!) from their excrement against their skin, that required a shark oil "soother" to clean and eliminate, as the "skin" resisted any intrusion of any contaminants...the same could be offered by "periodically" washing the child and his/her environment (ie crib=sty)...
Since mankind is getting "pig" components as "organ replacement" sort of things, I doubt that the FDA is going to get onto the "pig patch" in any "big way"...
Since when the hog farmer "sprays down" the pig, he also "sprays down" the stall, I doubt there is a big issue about "wallowing in excrement"...and since he does it "periodically" enough to "every few hours", I doubt the pigs are any worse off than any child in the world...(and better off than many tsunami victims!)
Since the Food and Drug Administration (aka FDA) are not up in arms over this, I think that eating pork can be thought "safe"...
Since "hanging meat" to "age it" costs any given butcher a certain amount in both "interest on his cash investment" and "shrinkage" on the meat itself, it would seem to argue that changing source of supply and paying an "extra nickle" a pound would yield greatly superior results..."leigh" may wish to consider this! Buy the "cheapest", expect the worst! (And no not a play on words of "wurst")!
As for "my writing style" and "condescending mannerisms" in correspondence, lets give our collective heads a shake! If I was able to sign myself off as William Shakespeare, Marshall MacLuhan, Rudyard Kipling, Carl Frost, John Donne, Margaret Atwood, Lord Bryan, (well, I could go on, but hopefully you have recognized at least two!) then you might understand that an English Major will write things "a little differently"...let alone that a Canadian will write from a different perspective than an American...
Agreed, it doesn't make us "right", but it damnsure doesn't make us "wrong", either...
And I decline to go into what the "snotty" reply "rants" make "us" think, either...
With what "Respects" may be due...
Lifter
