[Sca-cooks]Whale/Porpoise meat

[Micheal]

 That's a little more use able thanks for the suggestion. A little tough for 
a wedding feast but hey it fits some what.
 Da
----- Original Message ----- 
From: "ysabeau" <ysabeau at mail.ev1.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, December 06, 2004 1:38 PM
Subject: Re: [Sca-cooks]Whale/Porpoise meat


>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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