>>Alex,
>>
>>We have a local eatery that lets their meat hang, get green (well, not quite but with a film <g>) and age. Well, at least they used to anyway. What most folks don't know is that a lot of meat is tenderized by microbes. All you need to do is kill the little buggers with heat. <g>
>>
>>I remember once where we raised a pig completely on corn. Had it butchered and when we put a piece of bacon in our bocas <g> it literally dissolved. Yum..
>>
>>Best,
>>
>>DD
>
>Sounds like you might want to join my organization - P.E.T.A. People Eating Tasty Animals!< G >
John,
Already a member. <g>
Best,
DD
Best,
DD
A man is no fool who gives up that which he cannot keep for that which he cannot lose.
Everything I don't understand must be easy!
The difficulty of any task is measured by the capacity of the agent performing the work.
