Hi,
I would like to unsusribe plaese
 
Suncana Smolic


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Från: Don Wiss <[log in to unmask]>
Till: [log in to unmask] 
Skickat: fredag, 29 mars 2013 1:52
Ämne: Re: Grass fed

Susie Jo Skinner wrote:
>I think it taste better with a more beef flavor to it but there are some
>people who don't notice the difference.

I'm one that can't tell the difference. When cooking you want to minimize the gray. That is tasteless. The brown Maillard layer on the outside is the tastiest. That is why people make gravies with the pan drippings.

I buy ground beef. It is butchered and processed in a abattoir that only processes grass-fed. That means the bacteria contamination that is a problem with regular beef is not present. I cook it very quickly at high heat to get the brown outside layer. The inside is all raw. Yum.

Now before someone jumps in and claims it is carcinogenic, note that the brown layer on the outside of bread is also a Maillard layer, except that one is bitter. Studies may not distinguish between the two.

Our taste buds should have evolved to guide us. Though they can be corrupted. One builds up a tolerance to salt. Corrupting that taste. And sweet also seems to be that way. I gave up all sweets decades ago. I no longer like anything sweet.

Don.