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The Taste Controversy (kinda long)
Paco > wrote in message
... > The Taste Controversy Ends > Based On the Results of a Study > from the United States Venison Council > > > Controversy has long raged about the relative quality and taste of > venison and beef as gourmet foods. Some people say that venison is > tough, with a strong "wild" taste. > Others insist that venison's flavor is delicate. An independent food > research group was retained by the Venison Council to conduct a taste > test to determine the truth of these conflicting assertions once and for > all. > First, a Grade A Choice Holstein steer was chased into a swamp a mile > and a half from the road and shot several times. After some of the > entrails were removed, the carcass was dragged back over rocks and logs > and through mud and dust to the road. It was then thrown into the back > of a pickup truck and driven through rain and snow for 100 miles before > being hung out in the sun for 10 days. > After that it was lugged into a garage, where it was skinned and rolled > around on the floor for a while. Strict sanitary precautions were > observed throughout the test, within the limitations of the butchering > environment. For instance, dogs and cats were allowed to sniff and lick > the steer carcass, but were chased away when they attempted to bite > chunks out of it. > Next a sheet of plywood left from last year's butchering was set up in > the basement on two saw horses. The pieces of dried blood, hair and fat > left from last year were scraped off with a wire brush last used to > clean out the grass stuck under the lawn mower. > The skinned carcass was then dragged down the steps into the basement > where a half dozen inexperienced but enthusiastic and intoxicated men > worked on it with meat saws, cleavers and dull knives. The result was > 375 pounds of soup bones, four bushel baskets of meat scraps, and a > couple of steaks that were an eighth of an inch thick on one edge and an > inch and a half thick on the other. > The steaks were seared on a glowing red hot cast iron skillet to lock in > the flavor. When the smoke cleared, rancid bacon grease was added along > with three pounds of onions, and the whole conglomeration was fried for > two hours. > The meat was gently teased from the frying pan and served to three > blindfolded taste panel volunteers. Every one of the members of the > panel thought it was venison. One of the volunteers even said it tasted > exactly like the venison he had eaten in hunting camps for the past 27 > years. The results of this scientific test show conclusively that there > is no difference between the taste of beef and venison. Damn that just as funny today as it was when I first saw it in email several years ago. I just wish you'd been able to add the original author's name so he continued to get credit, though. The Ranger |
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