Re: Joy of this, Joy of that

On Mon, 2 Dec 2024, The Natural Philosopher wrote:

On 02/12/2024 14:06, D wrote:

  On Mon, 2 Dec 2024, The Natural Philosopher wrote:
 

On 01/12/2024 18:47, rbowman wrote:

On Sun, 1 Dec 2024 11:18:01 +0100, D wrote:
 

What was wrong with the goose? I saw a video on youtube where they
cooked swan, and it was quite tough meat.

 There is a reason a lot of the old folk remedies for chest colds involving
smearing goose grease on the victim. After rendering out the grease the
meat is dark and scanty relative to the size of the goose, like duck.
 

This only applies to domesticated varieties that don't fly much.
 Wild goose is lean and the breast is brown, not white to show its muscle that gets *used*
 

I think chickens and turkeys that have have been bred to maximize meat
spoil the playing field.

 All domesticated species lose flavour.
 I was in sardinia and stopped to see a guy barbecuing something. I asked what it was 'wild baby pig'.
We bought some to eat. It was delicious! I asked 'what herbs did you use?' He laughed and pointed to the hillside 'all herb. Pig eat!'
 We pay a price for cheap meat.
 These days free range pigs abound here in the UK and the pork has never been better.
 Frankly if I am going to eat meat, I want to eat good meat.

 Ahh... same methodology used when it comes to icelandic lamb. They roam and eat the herbs on the moutain sides. The best lamb in the world!

>
Well the Welsh would argue with you there.
>
But I would expect Icelandic to be good

Absolutely outstanding. Very difficult to get outside of iceland. Do the welsh export a lot of lamb? I would be up for the challenge to compare it with icelandic.