[Sca-cooks]Whale/Porpoise meat

[ysabeau]

I work for a Japanese company so I just turned around and asked a 
couple of co-workers. They said whale meat is really tough and 
stringy. They likened it to brisket as far as texture and 
toughness. I'm not sure how that correlates to the description 
below. They said it is usually served in thin strips because it is 
so tough. One of them said it has more of a "sweetish/sour" taste 
than beef. They both said they didn't like it and that it needs to 
be cooked for a long time in a sauce. 

I hope that helps,
Ysabeau
Barony of Bryn Gwlad
Ansteorra


---------- Original Message ----------------------------------
From: Jeff Elder <scholari at verizon.net>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Mon, 6 Dec 2004 11:32:29 -0600

>Another Article about whale meat:
>http://observer.guardian.co.uk/foodmonthly/story/0,9950,547250,00.
html
>
>and excerpt on flavor from same article:
>Syotaro Akiyama, a photographer from south Japan, is a vocal 
advocate of eating whales since he first tried it in the 1960s in 
a sushi restaurant. He wrote: 'I placed it in my mouth, chewed it 
three times and it just melted and spread through my whole mouth 
flavouring the rice. As I swallowed it, the taste was better than 
the richest cut of blue fin tuna. I still remember thinking how 
could anything taste this delicious? Heated through, it tastes 
like meat; uncooked it is like fish.' But the powerful flavour is 
not to everyone's taste. 'I hated it at school - we always used to 
have it with lots of ginger to hide the taste and make it 
palatable. I wouldn't go near it now,' said my Japanese guide. 
>
>Simon Hondy
>
>
>> 
>> From: "Phlip" <phlip at 99main.com>
>> Date: 2004/12/06 Mon AM 11:19:03 CST
>> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>> Subject: Re: [Sca-cooks]
>> 
>> 
>> Ene bichizh ogsen baina shuu...
>> 
>> > Anyone have any idea of what to replace Porpoise with?  I 
have no personal
>> > desire to cook that particular animal. Redoing one of the 
Henry`s wedding
>> > feast in April and its on the menu.
>> >  Da
>> 
>> Just found a picture of it on a web page:
>> 
>> http://www.planetagenda.com/Porpoise%20sold%20as%20whale%20in%
20Japan.htm
>> 
>> Looks rather like fatty beef- bright red, with streaks of fat. 
Would a beef
>> something work for your menu?
>> 
>> Saint Phlip,
>> CoD
>> 
>> "When in doubt, heat it up and hit it with a hammer."
>>  Blacksmith's credo.
>> 
>>  If it walks like a duck, and quacks like a duck, it is 
probably not a
>> cat.
>> 
>> Never a horse that cain't be rode,
>> And never a rider who cain't be throwed....
>> 
>> ----- Original Message ----- 
>> From: "Micheal" <dmreid at hfx.eastlink.ca>
>> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>> Sent: Monday, December 06, 2004 10:57 AM
>> Subject: Re: [Sca-cooks]
>> 
>> 
>> >
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