On Fri, 4 Dec 2020 12:36:33 -0500, Ed Pawlowski > wrote:

>On 12/4/2020 12:23 PM, Graham wrote:
>> On 2020-12-04 4:36 a.m., Cindy Hamilton wrote:
>>
>>>>>
>>>>> leo
>>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>>> I find meat cooked on the bone is always sweeter.
>>>
>>> I'm sure you do, but your opinion is not borne out by science:
>>>
>>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>>
>>>
>>> Cindy Hamilton
>>>
>> I've always been suspicious of this widely held opinion. It just doesn't
>> make much sense to me.
>
>Taste sweeter? Not so much, but sometimes the texture seems a bit
>better. That could be a function of the heat transfer from the bone.
>OTOH, in the case of a T-bone steak the one side is more tender and it
>can be the illusion from eating the tenderloin from the bone.
>
>Just like taking Placebos, the prescription strength is better.

Bi-valve meat is often sweetish, like from oysters... Oyster dressing
is kind of sweet. Hot women love to watch me slurp raw oysters on the
half shell, all that opalescent wet nacre gives them salatious
ideas... I can always tell by how their thighs spread to the outer
limits of the bar stools.