[Namron] Not the same old food...
etienett at yahoo.com
Wed Oct 19 10:18:50 PDT 2005
My family always had a freezer full of meat thanks to
my Uncle. We'd buy a side of yearling from him when
we needed it. The meat tasted SOOOOOO much better
than what you buy in the grocery store today. Blah!!
--- Samarrah bint Annaan
<samarrah_bint_annaan at yahoo.com> wrote:
> Hear, Hear! Natural foods are always best. My
> grandparents raised cattle, and we will after Bjorn
> retires from his mundane job. Nothing but range fed
> in the warm months and hay and alfalfa in the
> Good natural spring water and lots of TLC. THAT'S
> --- Craig Pharaoh <sherdana at hotmail.com> wrote:
> > Seriously? Feedlots!
> > My beef is raised on grass, hay and occassional
> > grain and fruit,
> > without added wierd stuff and animal proteins.
> > exercise daily,
> > having to move 1/2 mile (at least) between water
> > food.
> > Longhorns have not been bred for "added weight"
> > which
> > usually means more fat. Plus, we hang the meat
> > a
> > couple of days after slaughter which imparts more
> > flavor.
> > aside:
> > (I remember the British would "hang" pheasant
> > the bird's
> > head came off, for more flavor, but that is going
> > bit far.)
> > And Lord Hatur spent a lot of time making sure
> > the meat was well
> > smoked, he started cooking for the feast a week
> > before the feast.
> > All in all, it is the time that we take to do
> > more naturally that
> > makes the difference in taste. Imagine feedlots
> > where the cow's food is
> > laced with ground up animal proteins, (if they add
> > brains and spinal
> > cords you may get mad cow disease), and is made
> > salty so the beasts have
> > to drink, while the water has added chemicals to
> > make the animals hungry.
> > The animals stand around for days, just eating and
> > eating and pooping, then
> > are
> > slaughtered, cut up and packed off to the steak
> > house or grocery. They add
> > the poop back into the cowfeed, so they don't
> > anything.
> > (I also worked as a butcher's assistant in a
> > for a while).
> > Sorry, now you know why I prefer home raised
> > beef.....and eggs and .....
> > Caius (who now has to go fix some fence, the
> > downside of home grown beef.)
> > >From: Ulf Gunnarsson <ulfie at cox.net>
> > >Reply-To: Barony of Namron <namron at ansteorra.org>
> > >To: Barony of Namron <namron at ansteorra.org>
> > >Subject: RE: [Namron] Not the same old food...
> > >Date: Tue, 18 Oct 2005 00:34:22 -0500
> > >
> > >Lord Caius wrote:
> > > > Note: the beef fixed by Lord Hatur at
> > Protectorate was
> > > > longhorn, and the bull which donated his meat
> > was one
> > > > year and two weeks old. That meat should have
> > been
> > > > both lean and tender.
> > >
> > >Was that beef you raised, Caius? I found it
> > wonderfully tasty. It bore
> > >no honest resemblance to what is served at the
> > chain "steak houses" in
> > >this kingdom, and reminded me strongly of the
> > I had growing up in
> > >rural Ansteorra. In recent years I decided that
> > isn't just memory
> > >making the beef taste better back then. It
> > did. So what is the
> > >reason, and what other food animals would taste
> > different than they did
> > >many years ago?
> > >
> > >Baron Ulf
> > >
> > >_______________________________________________
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> <DIV>Lady Samarrah bint Annaan, Princess of Pie
> Procurement, Den Mother of Puhka Lovr University,
> Mother to Michaella the Merguard and Billy the
> Mortally Mundane,wife to her beloved Rouda Bjorn
> Wilhelmson, The Iron Bear of Bjornsstead</div>
> <DIV> </div>
> <DIV>God be with you in every pass. Jesus be with
> you on every hill.</div> <DIV>Spirit be with you in
> every stream, headland, ridge and
> law,</div><DIV>each sea and land, each moor and
> meadow, lying down and rising up,</div> <DIV>in the
> trough of the waves or on the crest of the
> billow.</div><DIV> Each step of the journey you go,
> go with God.</div>
> <DIV> </div>
> <DIV> </div></div>
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No light shines on the fangs neglected
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