Hi Peter and Bob and all RAF fans,

congratulations to your event with your salmon, Peter! Good idea, to try
something aged. Instinctos prefer aged meat/fish except for some speciali-
ties like algae, mussels, insects.

Concerning quality:
Perhaps I should write this into a separate post. I don't want to set
down your exciting experience by writing bad news about quality. I think
for your first experience quality doesn't matter. If your need is urgent
enough your body will go for any RAF you offer and it will be pleasant.

Just for the long run now:
For salmon make sure it is wild one, not farmed animals. Also the eleven
year old statement of Mr. Burger might have been revised in the meantime
(dunno.) We already discussed the issue of freezing food on raw-food
(mainly Zephyr and me) so I'll make it short here: freezing will mostly
move the instinctive stop. It comes later then and is weaker. You will
eat too much. But it is far away from being the big problems created
by heat. It's only a small denaturation.

Bob,
sure, damage by freezing is due to ice crystals. But which level of
moisture is needed to avoid building of crystals? That's the interesting
question here. Fresh walnuts may have too much moisture. Really I don't
know this. Fantastic stuff for scientific research/experiments.

Bob:
>Ok, Peter, now that you've made the plunge, lemme know what you think of
>foulfat, still my favoite, 2-3 days hanging in my li'l low-temp=20
>hi-altitude drier & free-range chicken, poussin, game hen, duck, etc.
>comes close to providing ecstacy for this pervert!  Any of y'all
>experienced similar? with foul?  Digusting, huh, NFL-folk?

Nothing disgusting here, Bob. At least not for me. I've heard that ancient
people sometimes dug their meat into earth until it became green. (I think
it was posted on this list or one of the paleo lists.)
You are    n o t   pervert. You just follow your instincts and they demand
for aged RAF. What is foul? It's just a later stage of your meat when
bacteria have developed. Exactly spoken meat is foul from immediate after
slaughter because a living animal already contains bacteria.
The butchers put the meat in the fridge to let it rot. They call it
ripening. Ha!

Want to know, what I'm sometimes doing?
Well, if my waste basket in the kitchen after some days of rotting smells
good, I sometimes dig out, what I have thrown in and make another meal of
it. Isn't it hard?

Aged instinctive wishes,

Stefan

E-Mail: Stefan Joest <[log in to unmask]>