[Sca-cooks]

[Jeff Elder]

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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