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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: Tue, 3 Dec 2024 20:50:01 +0000
Organization: A little, after lunch
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On 03/12/2024 20:16, D wrote:
> 
> 
> On Tue, 3 Dec 2024, The Natural Philosopher wrote:
> 
>> On 02/12/2024 20:37, D wrote:
>>>
>>>
>>> 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.
>>
>> Welsh lamb is apparently renowned world wide. It's hard to get even in 
>> the UK
>>
>> I think France imports most of it. French love their lamb, which is 
>> odd, since it is almost unheard of in Germany.
>>
>> Wales is hilly, not to say mountainous, and wet as - a very wet thing. 
>> Not as cold as iceland.
> 
> I wonder how the herbs differ? If the lamb in wales run around freely on 
> the mountain sides, I can imagine that there could be similarities!

Not much on a welsh hillside sadly.

I cant think of any herbs I found when clambering over the hills. Found 
a force landed helicopter though once.

I was nice up there., You could look DOWN on the jets doing subsonic 
passes up the valleys.

https://www.youtube.com/watch?v=4gQz-5HclDo
https://www.youtube.com/watch?v=kT7qrYi8R_M

That's all lamb country on the hills.
To steep for crops.

-- 
“There are two ways to be fooled. One is to believe what isn’t true; the 
other is to refuse to believe what is true.”

—Soren Kierkegaard