Postby George Turner » Thu Jan 23, 2003 1:47 am
Hi Jamie,
Test cutting creates a conflict. One the one hand, you can test-cut tender sections of meat, that have been hung and aged and all that, but you're testing tenderized cuts. The meal is great, but the data is possibly skewed. On the other hand, you can find the oldest, toughest, and most untenderized piece of meat you can find, and test on that. The results will be better, but afterword you'll have to do a long spell of mace or warhammer testing to make the stuff edible.
I've been on the lookout for foreshanks to match up with forearms. These are hard to find, because it's basically scrap, although the meat is turned into sausage and dog-food. After any tests, there'll be bone fragments embedded in the meat, so you wouldn't want to give it to your pets. I guess we could cook it like it was a rib, but I haven't tried this yet. I imagine that some of the test cut meats will end up like those big jars of pickled pig's feet - interesting, but not very apetizing. Plus the meat usually gets knocked to the ground.
Then again, this may be the kind of treatment that makes those Vienna sausages taste so good. I must one day visit Austria to see where they make those amazingly tasty little snackables! How can pancreus and spleen have such amazing flavor? Of course, I'm also addicted to U.S. military M.R.E.'s, and [censored] them whenever I can. I'm glad the dried pork patty is gone, but I also miss the ham slice. It's amazing how you don't develop a hatred of a particular food when you don't have to [censored] it in a cold, drizzly rainy, muddy field. I wonder if rugby players feel this way?
George Turner
ARMA in KY
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