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From: The Natural Philosopher <tnp@invalid.invalid>
Newsgroups: comp.os.linux.misc
Subject: Re: Joy of this, Joy of that
Date: Mon, 2 Dec 2024 11:07:42 +0000
Organization: A little, after lunch
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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.


-- 
The higher up the mountainside
The greener grows the grass.
The higher up the monkey climbs
The more he shows his arse.

Traditional