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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 14:27:15 +0000
Organization: A little, after lunch
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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

-- 
There is something fascinating about science. One gets such wholesale 
returns of conjecture out of such a trifling investment of fact.

Mark Twain