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?