Hi Joseph,
I have learned that tastes change over time and foods that I now eat
smell, look and taste good and different than some 13 years ago. And
vice versa, what I used to eat long ago smells and tastes odd and puts
me off.
I eat all meats, fish and fowl uncooked (and sometimes rare-cooked)
including organs such as liver, heart, etc. and enjoy the smell and
taste and appearance of them all when fresh. I have eaten cooked/dried
insects but don't have easy access to raw ones (which I've never tried).
I have my favorites - chicken, sashimi (yellow tail), goose, bison,
bison liver, salmon, lamb. Less favorite: beef, turkey (heirloom).
-=mark=-
Day, Wally wrote:
> Joseph said:
>
>> I hope it's not, as I personally can't stomach raw meat
>
> Brings up a question of mine. I find raw seafood (sashimi) and certain cuts of raw beef palatable.
However, other cuts of raw beef as well as almost all poultry I find
completely UN-palatable.
I cannot stand the smell, taste, or appearance of raw poultry (and, I've
been known to eat just
about anything at least once). I will eat raw chicken/turkey organs, but
that's about it.
>
> So, when members here talk about raw meat, are they talking about beef (and/or other red meat)?
Does anyone fancy raw chicken or turkey (or duck or goose)? Anyone here
regularly eat raw insects?
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