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Old 02-21-2018, 05:43 PM   #211 (permalink)
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I bought a jar of sauerkraut but it's still a long way from a Ruben sandwich.

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Old 02-21-2018, 06:18 PM   #212 (permalink)
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I lived a semi-vegetarian (don't buy but accept meat when at a dinner as a guest) life for a couple of years, gave it up when I met my wife.

I once went to the Canary island of Gomera and ate chicken and pig for the first time in my life. At least that's what I realized when I tasted it.

Because the chicken that lands on our plates are broilers, turbo-fed to grow from egg to grill in just 6 weeks; and the piglets are much the same.
The meat from leisurely raised mature chicken and pigs is much darker and richer in taste. In Germany's restaurants you can often get Wildschwein (wild boar) which comes close; recommendable. In Finland the magic word is Poro (reindeer).

I have less difficulty eating meat from animals that had a healthy life, and the reward is there in great taste. It is not cheap though, but then we can reduce the quantity.
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Old 02-21-2018, 07:39 PM   #213 (permalink)
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Nowadays most people seem to mistake the darker meat of a free-range chicken as either "dirtier" or "too old, nearly rotting". Well, turkey meat is usually sourced from more mature animals, because the stressing environment in most commercial chicken farms would actually cause a weight loss in the turkeys...


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Huh. I thought it was more like gn in italiano
In the end, it's all much similar.
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Old 02-22-2018, 12:05 AM   #214 (permalink)
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Nowadays most people seem to mistake the darker meat of a free-range chicken as either "dirtier" or "too old, nearly rotting".
They don't call it 'fowl' for nuthin'.

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