whm1974 wrote:Captain Ned wrote:Heck, just go get yourself some muktuk.
and just where could I get some whale blubber?
From an Inuit, DUH.
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Moderators: askfranklin, renee, emkubed, Captain Ned
whm1974 wrote:Captain Ned wrote:Heck, just go get yourself some muktuk.
and just where could I get some whale blubber?
whm1974 wrote:tanker27 wrote:whm1974 wrote:...... that is that meat is dried but not cooked .......
If you make 'real' jerky, yes, this is what is done to it.
Well doing that way would make it too strong. If you were planning on making rubbaboo stew out of it, than maybe that wouldn't be a problem, but eating it straight?
tanker27 wrote:From an Inuit, DUH.
Captain Ned wrote:There's enough "good" DNA from permafrost-frozen mastodons/mammoths to fully expect that someone will clone one in the near future. Several teams are trying.
tanker27 wrote:I would have started with something smaller like a Thylacine (which would be very cool).
tanker27 wrote:But a Thylacine! Again that would be very very cool. And as vast and uninhabited much of Australia is I can believe it even if it was introduced from Tasmania somehow.
tanker27 wrote:Another sighting we are getting regularly down here in Georgia are Coywolves. (Coywolf) They were originally thought to have a range from Virginia -> northward but seems that they are coming further south than that.
Captain Ned wrote:There's enough "good" DNA from permafrost-frozen mastodons/mammoths to fully expect that someone will clone one in the near future. Several teams are trying.
whm1974 wrote:However due to widely variable diet and habitat of the Long Pig there are some quality control issues that need to be ironed out first.
Captain Ned wrote:whm1974 wrote:However due to widely variable diet and habitat of the Long Pig there are some quality control issues that need to be ironed out first.
Ya know, at some point your "witty urbane banter" isn't going to play here anymore and those of us with non-white colors assigned to our nicks are really going to want to know where you're headed with your Arctic (or the rest of them, for that matter) ramblings.
I watched Nanook of the North when still in single digits, but never once thought that I should reorganize my life around Nanook's path.
bfg-9000 wrote:I am very surprised that no-one's mentioned today's shortbread lists lab-made meat as coming soon in a REAL consumer product because someone's gone and invested $120 million into it. No word yet on a Spam pemmican with mushroom ketchup flavor variety.
bfg-9000 wrote:I am very surprised that no-one's mentioned today's shortbread lists lab-made meat as coming soon in a REAL consumer product because someone's gone and invested $120 million into it. No word yet on a Spam pemmican with mushroom ketchup flavor variety.
bfg-9000 wrote:Unlikely, as no mammal tastes like chicken. Birds, reptiles, amphibians and presumably dinosaurs do.
That leads to the next problem--if nobody's tasted mammoth, how will they know if they got the flavor right?
bfg-9000 wrote:Unlikely, as no mammal tastes like chicken.
bfg-9000 wrote:Birds, reptiles, amphibians and presumably dinosaurs do.
bfg-9000 wrote:I think it's what they were fed. Chickens that eat bugs are more flavorful than chickens raised on corn based feed, + ducks and geese sure love to eat slugs. Squirrels that mostly eat pine nuts apparently taste far worse and gamier than those that eat acorns.
Rabbit tastes more like pork but even corn fed pork chops that are overcooked do sort of taste like overcooked chicken breast--the predominant flavor is blandness. I don't know how they would avoid that with hydroponic culture.
The weird one is ostrich which tastes nothing like other birds.
Jambe wrote:What a thread!
@whm: It's not that great a combination in my experience. I'd rather have the berries as a treat and keep the beef jerkylike.
More importantly: biltong > jerky.
Townsend has many neat videos. I may have linked the one about portable soup before on a LCHF rant... handy stuff if you find yourself buying big lots of meat.
Also also, western eaters are largely hyperpansies when it comes to fat, offal, marrow, etc. Favorite example is chicken skins: my butcher (Indiana) gives them to me for free because nobody buys them. The best part of the damnable creatures, iyam.
whm1974 wrote:Jambe wrote:Also also, western eaters are largely hyperpansies when it comes to fat, offal, marrow, etc. Favorite example is chicken skins: my butcher (Indiana) gives them to me for free because nobody buys them. The best part of the damnable creatures, iyam.
I doubt that would eat offal,
whm1974 wrote:but bone marrow I would try, at least in soup stock or broth made from it.
whm1974 wrote:It's my understanding that pemmican made from just dried meat and rendered fat is rather bland
whm1974 wrote:and that Native Americans really only ate it when fresh food wasn't available or when they were on the move for some reason or such. While white trappers, explorers, haulers, etc where the ones who ate it more regularly than anyone else did. And even they ate fresh foods when ever they could.
just brew it! wrote:bfg-9000 wrote:Unlikely, as no mammal tastes like chicken.
I've heard that domestic (farmed) rabbit tastes kind of like chicken, though I don't personally recall (I think I've only had it once, and that was a while back).