Comments on: Roast Rack of Veal

by: Christer

Sat, 18 Feb 2006 01:18:10 +0000

MM, where does your sister but her rack of veal? Have you heard of Omaha Steaks? Is it any good? How did your sister pack the rack of veal in her maleta? I’m planning to go home next month and want to bring my family some meat. If I use a maleta instead of an igloo cooler how should I pack the meat?
Thanks and more power!

by: Chris

Sun, 15 Jan 2006 18:53:01 +0000

here’s an interesting link about animal cruelty:

http://www.themeatrix.com/

and entertaining too!

by: Chris

Fri, 13 Jan 2006 21:19:39 +0000

Hi everyone.

If you think about it, is there really a kinder way of killing something and eating it? Environmental issues are one thing but some movements for animal rights, i think, are just too much. I remember there was an article some months back on Gourmet magazine featuring a Lobster festival in the U.S. and it drew so much strong reaction from readers because the author gave considerable weight on animal rights instead of just focusing on the pleasures of eating a lobster! Apparently, there are people who are bothered by killing lobsters (by putting it in a pot of boiling water while still alive)- bothered enough to swear off eating lobsters altoghether.

In any case, the good news is, most farmers now realize that meat from animals subjected to minimum stress is several times better in quality than meat from stressed animals, especially just before they are slaughtered. This can be good, like in the case of one farm in the u.s. that provides cows with an air cushion to sleep on! But you know, I think there’s something really sinister about pampering something only to kill it later on to consume its flesh! It’s just as cruel as torturing something before killing it!

by: Marketman

Fri, 13 Jan 2006 08:29:41 +0000

fried neurons and katrina, yes to the “chilean sea bass” comments. As for veal, I am not sure of treatment but I would err on the its probably not the best for their dignity explanation. But if we are to get caught up in maltreatment…here are some examples. Commercial chickens in the west are intentionally blinded early in their life so that they don’t peck each other in close quarters so you can cut out just about every chicken dish in America, pork is treated to incredible bio-genetic alteration and so juiced up with steriods and other bad stuff that you have to wonder. Ditto the appalling conditions turkey is commercially raised in. And well, cows seem to be less battered but I just don’t know enough. Kobe beef would fall in with the veal maltreatment vein as well. Eating any serious tuna means serious collateral damage to dolphins and other nice inedible sea creatures. Tuna for sashimi are kept in pens in the ocean off of Australia so that they can be harvested with less stress (no line fishing and fighting that tenses muscles) and air flown nearly alive to Japanese wholesale markets… at any rate, I do have problems with the whole maltreatment issue but am not as bothered as some. On pinikpikan, I wholheartedly agree but I didn’t grow up in the Mt. Provinces, my comments on that issue are in my Ham and Chicken Soup that I created after research to do a proper pinikpikan had me shocked and unable to do a real one!

by: fried-neurons

Fri, 13 Jan 2006 07:35:53 +0000

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Katrina, you’re right about Chilean Sea Bass. Its real name is actually “Patagonian Toothfish”. The industrial fishing fleets discovered this fish after exhausting the deep sea stock of another kind of fish. Since its name sounded so unappetizing, the marketing geniuses came up with “Chilean Sea Bass”. And yes, it IS endangered due to overfishing. The stocks have collapsed so much that many restaurants have stopped serving it, in the hopes that a drop in demand will make the fishing fleets stop catching it. I love it, but I won’t eat it anymore.

[/OT]