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Post by FWS on Aug 7, 2014 11:52:40 GMT -6
Fish tacos were apparently a big hit at the Minnesota State Fair, so obviously it has begun to take root................ Hispanics among those expected to change the future of the U.S. food cultureBy Hope Gillette Voxxi.com May 14, 2014 Latinos will influence food in the in US. Researchers say Hispanics, as one of the youngest and fastest-growing groups, will likely have a huge impact on U.S. food culture. (Shutterstock) Hispanics are one of the fastest growing minority groups in the United States, and according to new data from The NPD Group, over the next five years it will be Hispanics who have one of the strongest impacts on the food culture of the nation. According to the research, Hispanics make up a large portion of the younger generation in the country, and survey data indicates that people under the age of 37 make up more than half of the entire population. This means that over the next five years, as more and more of the younger generation become parents, their “food beliefs” are what will be passed down to the next wave of young Americans. And just what are those food beliefs? The NPD’s recently released The Future of Eating: Who’s Eating What in 2018? report indicates that Hispanics and the rest of the under-37 age group seem to want to be more involved with their meals. This doesn’t mean the food culture of the future will be complex; it means that future mainstream food habits will likely include from-scratch preparation rather than prepackaged box foods from the grocery store. What’s more, an emphasis is expected to be placed on breakfast foods made to be fresher and requiring more prep or cooking time, like eggs, hot cereal, and center plate proteins. This area of food culture is expected to grow by 8 percent over the next five years alone. Similarly, Use of healthy additives in meals is expected to grow among those under the age of 37 by approximately 8 percent over the next five years. “Generation Z, Millennials, and Hispanics will be the growth drivers of this country’s eating patterns over the next five years,” said Darren Seifer, NPD food and beverage industry analyst, as reported by Perishable News. “This is a pivotal time for manufacturers and retailers to gain their favor as many of their habits are being formed now. Most are still at a life stage when their behaviors are flexible and they are receptive.” Hispanics are expected to add their own unique twist to food culture over the next five years. Though the data indicates this ethnicity does show the same interest in from-scratch preparation and fresh ingredients as other young people, Hispanics are anticipated to continue cooking traditional Latin dishes. Experts feel this strong adherence to cultural ties will be seen not only in more Latin-style restaurant meals, but in more Latin-style dish options in local grocery stores–including in the frozen food section. It is important to note that while Hispanics and the younger generation will impact the food culture over the next five years, the research did not draw any conclusions about if those changes will be healthy ones or not. Though from-scratch meals often are healthier than processed ones, Latin dishes, for example, even when made from scratch can be high in fats and calories.
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Post by FWS on Aug 7, 2014 11:57:52 GMT -6
Press release from the NPD Group Inc., Youngest U.S. Generations and Hispanics Will Drive Country’s Eating Behaviors Over the Next Five Years, Reports NPDChicago, May 7, 2014 — The U.S. population is changing with Boomers aging, Generation Z and Millennials entering new life stages, and Hispanics making up a growing share of the younger generations, and these shifts will have a major impact on the country’s eating behaviors over the next five years, finds a new study by The NPD Group, a leading global information company. The influence of Boomers and older on eating patterns will fade as their households and populations shrink, and the impact of Generation Z (ages 0-23) and Millennials (ages 24-37), which made up over half of the U.S. population in 2013, will significantly increase, according to NPD’s recently released The Future of Eating: Who’s Eating What in 2018? Generation Z and Millennials are driving changes with their approach to food choice and preparation, finds the study, which presents a five-year forecast for 200+ in-home food and beverage-related behaviors, attitudes, and characteristics. These generational groups want more involvement, not necessarily more complexity, in preparing their food and meals, particularly at breakfast. Breakfast foods that are perceived to be fresher and require more prep or cooking, like eggs, hot cereal, and center plate proteins, are projected to grow by 8 percent over the next five years. Use of additives, another example that the younger generations want to have a say in the final output of their prepared foods, is expected to grow among Generation Z and Millennial groups by 9 and 8 percent respectively over the next five years. The tastes and choices of U.S. Hispanics, which make up a large percentage of the Generation Z and Millennial groups, will also continue to grow in importance over the next five years. NPD’s The Future of Eating research suggests Hispanics, including those born in the U.S., will continue to prepare and cook traditional Latino foods. The consumption of Hispanic foods, excluding frozen, is forecast to increase by 7 percent over the next five years among U.S. Hispanic Millennials. This group’s preference is also for foods that are fresh and natural and that enable the cook to control the flavoring of the end product. On the other end of the age spectrum, the Baby Boomer generation is aging, considering retirement, becoming empty nesters, and developing health ailments, all of which are typically associated with major changes in how food and beverage consumption is approached. While shrinking in size, this generation is still too large to ignore especially given their expected changes, finds NPD’s study. This group will be less driven by the latest fad and more by what they need to sustain their health and lifestyles. Whole grains, protein, and calcium, or low in saturated fat, cholesterol, and sodium will be important to younger and older Boomer groups now and in the coming years. “Generation Z, Millennials, and Hispanics will be the growth drivers of this country’s eating patterns over the next five years,” says Darren Seifer, NPD food and beverage industry analyst. “This is a pivotal time for manufacturers and retailers to gain their favor as many of their habits are being formed now. Most are still at a life stage when their behaviors are flexible and they are receptive.” The NPD Group provides market information and advisory services to help our clients make better business decisions -- including developing and offering the right products in the right places at the right prices for the right people in order to grow their businesses...
We introduced sales tracking in many of our industries, initially using consumer panels, and are known as the industry authority for market size and trends. We started our first retail tracking service for toys in 1984 and have launched services in more than a dozen industries since then. Today, we track businesses representing over $1 trillion in sales in the Americas and more across Europe and Asia-Pac.
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Post by FWS on Aug 7, 2014 12:00:30 GMT -6
Which is good news for CA agriculture..............
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Post by PamIsMe on Aug 7, 2014 17:20:16 GMT -6
And generate more interest in gardening :-) Spending 4 winters in Mexico inspired my Alaska daughter to garden and cook Mexican type food. I like it, but when they wrap stuff in tortillas I eat my filling loose, tortillas just don't grab me. One can hardly go to a restaurant that doesn't have some kind of "wrap" on the menu these days.
Cheers, Pam
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Post by FWS on Aug 7, 2014 18:27:24 GMT -6
Pretty much, or salsa of some variety, guacamole/avocado, and a whole lot of other things.
As with most things, the fresh made tortillas are the best, corn or flour. Easy to do to, I keep the dough in my fridge, then press em' out and griddle them.
A couple years ago they put out the results of a study on longevity amongst differnt ethnic groups of males in the U.S., Latino males lived longer and they attribute it to the diet of fresh, homemade foods made from scratch using fresh ingredients.
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Post by trappnman on Aug 9, 2014 7:09:10 GMT -6
nope-
the extra 1.5 or so years, is based on -
An explanation for the Hispanic Paradox is found in Latino family, social networks, social structure and culture. A smattering of evidence suggests that many Latino community environments discourage high-risk behaviors, such as excessive smoking, high alcohol consumption and heavy use of mind-altering chemicals that may threaten lifespans. Social reinforcement, providing comfort and support, mixed with community-based practical assistance, contribute to a healthy lifestyle.
Dr. Elizabeth Arias of the Centers for Disease Control and Prevention notes that these social forces might “serve as protective factors that mitigate the negative effects of poverty or underemployment or lack of health care.”
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Post by FWS on Aug 9, 2014 12:25:18 GMT -6
And in each element of that food and eating plays a large role. 40+ years of observation taught me that, when they start eating the American style processed and convenience foods their health suffers. Hispanic Mothers Have Difficulty Adapting To U.S. Food CultureBy Hope Gillette VOXXI.com 01/02/2013 U.S. food culture proves difficult hurdle for Hispanic mothers. Hispanic mothers, especially those in urban and low-income areas and who have recently migrated to the U.S., have difficulty adapting to the food culture of the United States. That sudden influence of fast food, easy microwavable meals and high-fat ingredients makes healthy cooking difficult for Latinas who struggle to keep a sense of food culture at home for their easily acculturated children. Data, compiled from a study published in the Family and Consumer Sciences Research Journal, indicates the acquired eating habits of Hispanic children plays a role in the difficulty Hispanic mothers face, as little ones are quickly exposed to American dieting habits at school and in the homes of friends, as well as influenced through the media. In fact, studies now show us that acculturated Hispanics face many more health difficulties and higher obesity rates than new Hispanic immigrants, and adoption of the so called American diet has a lot to do with it. For many, the easy access to drive-thrus, and low prices of fast food, become a quick and affordable way to provide for the family, especially if there is little awareness on the health risks of these new dieting habits. So what is a Hispanic mother to do in order to help her children stay healthy despite new cultural influences? “Food in general is a social event we as humans share with one another,” Jenny Patrizia, psychologist, nutritionist and personal trainer, told VOXXI. “That’s why we see foods in all types of celebrations in a person’s life—baptism, birth, weddings and yes, even funerals. Food is something more than filling up our tummies but a way to form a bond between one human being to another. “So when you introduce to an immigrant mother mac and cheese or hamburgers and fries not only do they have to adapt to the new flavors the food brings but also to the new lifestyle of eating. We as Latinos share our food with our family. It brings our families together at the dinner table while U.S. families tend to be more independent when it comes to food,” she added. Among factors influencing Hispanic mothers’ eating habits, friends and family are extremely important. Patrizia notes the choice to cook healthy for a Hispanic family – instead of resourcing to the fast food restaurant around the corner – needs to be supported by every member of the household—and not just verbally. The decision is similar to someone trying to lose weight; not only does that person need to make a lifestyle change, but the people around him or her also need to make a supporting adjustment. Isolation from the new culture is not the healthiest alternative either. Hispanic mothers must understand their children will be exposed to new foods and tastes. However, reinforcing a healthy eating routine at home will compensate for what they eat somewhere else, and at the same time will help children develop healthier habits in general. “The complete household has to undergo drastic changes. The whole manner in which that family eat and the foods they chose to eat has to be changed. No longer can you have cookies lying around… or fatty dinners… No! The temptations will be too great. The family as a whole has to change their eating habits. More fruits and vegetables.” American diet is not the only problem though. Even for those Hispanic mothers cooking traditional foods at home, the selection of ingredients can prove a challenge. However, for those struggling to retain culture yet provide healthy meals, the solution can be as easy as substitution. On Patrizia’s television show she instructs cooks on how to keep criollo foods healthy. Little changes, such as substituting butter with olive oil; using pico de gallo instead of sour cream; and swapping wheat tortillas for corn ones can go a long way toward encouraging a healthy lifestyle. Learning how to read food labels and recognize healthiest alternatives among the many offered, is essential when preparing home made meals. Acculturation is a process that Hispanic mothers must face not only for themselves but also for their family. In many cases, the key to preserving their homeland’s culture through food, as well as helping keep their family healthy, is awareness on the health risks of diet changes and discipline in reinforcing healthier alternatives at home.
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Post by mostinterestingmanintheworld on Aug 9, 2014 15:23:54 GMT -6
So are they going to quit using lard?
They can keep the menudo.
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Post by FWS on Aug 9, 2014 15:57:51 GMT -6
Why should they ? How Vegetable Oils Replaced Animal Fats in the American DietDrew Ramsey and Tyler Graham The Atlantic Apr 26 2012 In this excerpt from The Happiness Diet, discover how Procter & Gamble convinced people to forgo butter and lard for cheap, factory-made oils loaded with trans fat. Before highways and before railroads, America conducted her commerce via steamship over water through a system of rivers, canals, and lakes. In the 1800s, Cincinnati was the heart of the developed United States. At the time it was known to the world as Porkopolis. That's because not so long ago, the most widely consumed meat in this nation was swine. This was before refrigeration. The biggest enemy of 19th-century butchers was spoilage. Eating cows didn't make a whole lot of sense: Distributing the meat of a freshly killed 1,500-pound animal before it went bad was difficult without roads and temperature-controlled trains. But pigs are fatty, which makes them excellent for salt curing because they don't lose flavor. Cincinnati is on the Ohio River, which flows to the Mississippi River, which leads to the ever-important port of New Orleans. From the mouth of the mighty Mississippi, Porkopolis distributed meat throughout the coastal southern United States. The by-products of pork production meant that the burgeoning metropolis was also home to many tanneries, boot makers, and upholsters. Animal fats were hot commodities, as they were rendered and molded into soap and candles. Breaking down pigs was a highly efficient process known as the disassembly line -- an idea that would later be reverse-engineered by Henry Ford to produce automobiles. A major economic depression in the 1870s caused two important citizens of Porkopolis to join forces in order to cut costs and survive the bear market. They formed a company that would eventually be responsible for the greatest dietary shift in our country's history. William Procter brought his candle-making business to the states after a fire destroyed his business in England. James Gamble fled Ireland during the Great Potato Famine and became a soap manufacturer. In a twist of fate, the two men happened to marry sisters in Cincinnati. Together, the brothers-in-law formed Procter & Gamble, a soap- and candle-manufacturing operation. "What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890." -- Popular Science, on cottonseed At the time, soap was sold in huge wheels that were sliced into custom-sized portions at general stores. Procter and Gamble decided to take a chance by mass-producing individually wrapped bars of soap. To pull this off, the brother-in-laws needed to drastically reduce the price of their raw ingredients, which meant finding a replacement for expensive animal fats. They settled on a mix of palm and coconut oils and created the first soap that floated in water -- a handy invention when clothes and dishes alike were washed in a sudsy basin. Hard pressed to come up with a name for this new product, Procter looked to the bible for inspiration and found it in Psalm 45:8: "All thy garments smell of myrrh, and aloes, and cassia, out of the ivory palaces, whereby they have made thee glad." The word Ivory was trademarked, and in short order Americans all over the country would know the purity of this soap. Oddly enough, the company to thank for the fact that America now eats so much vegetable oil has never produced much in the way of food. Thanks to Procter & Gamble the United States boosted the production of a waste product of cotton farming, cottonseed oil. To ensure a steady, cheap supply for soap production the company formed a subsidiary in 1902 called Buckeye Cotton Oil Co. Before processing, cottonseed oil is cloudy red and bitter to the taste because of a natural phytochemical called gossypol (it's used today in China as male birth control) and is toxic to most animals, causing dangerous spikes in the body's potassium levels, organ damage, and paralysis. An issue of Popular Science from the era sums up the evolution of cottonseed nicely: "What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890." But it entered our food supply slowly. It wasn't until a new food-processing invention of hydrogenation that cottonseed oil found its way into the kitchens of America's restaurants and homes. Edwin Kayser, a German chemist, wrote to Procter & Gamble on October 18, 1907, about a new chemical process that could create a solid fat from a liquid. The company's researchers had been interested in producing a solid form of cottonseed oil for years, and Kayser described his new process as "of the greatest possible importance to soap manufacturers." The company purchased US rights to the patents and created a lab on the Procter & Gamble campus, known as Ivorydale, to experiment with the new technology. Soon the company's scientists produced a new creamy, pearly white substance out of cottonseed oil. It looked a lot like the most popular cooking fat of the day: lard. Before long, Procter & Gamble sold this new substance (known today as hydrogenated vegetable oil) to home cooks as a replacement for animal fats. 12030598.jpg Procter & Gamble filed a patent application for the new creation in 1910, describing it as "a food product consisting of a vegetable oil, preferably cottonseed oil, partially hydrogenated, and hardened to a homogeneous white or yellowish semi-solid closely resembling lard. The special object of the invention is to provide a new food product for a shortening in cooking." They came up with the name Crisco, which they thought conjured up crispness, freshness, and cleanliness. Convincing homemakers to swap butter and lard for a new fat created in a factory would be quite a task, so the new form of food needed a new marketing strategy. Never before had Procter & Gamble -- or any company for that matter -- put so much marketing support or advertising dollars behind a product. They hired the J. Walter Thompson Agency, America's first fullservice advertising agency staffed by real artists and professional writers. Samples of Crisco were mailed to grocers, restaurants, nutritionists, and home economists. Eight alternative marketing strategies were tested in different cities and their impacts calculated and compared. Doughnuts were fried in Crisco and handed out in the streets. Women who purchased the new industrial fat got a free cookbook of Crisco recipes. It opened with the line, "The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat." Recipes for asparagus soup, baked salmon with Colbert sauce, stuffed beets, curried cauliflower, and tomato sandwiches all called for three to four tablespoons of Crisco. Health claims on food packaging were then unregulated, and the copywriters claimed that cottonseed oil was healthier than animal fats for digestion. Advertisements in the Ladies' Home Journal encouraged homemakers to try the new fat and "realize why its discovery will affect every family in America." The unprecedented product rollout resulted in the sales of 2.6 million pounds of Crisco in 1912 and 60 million pounds just four years later. This new food bolstered the bottom line of a company whose other products were Ivory Soap, Lenox Soap, White Naphtha Laundry Soap, and Star Soap. It also helped usher in the age of margarine as well as low-fat foods. Procter & Gamble's claims about Crisco touching the lives of every American proved eerily prescient. The substance (like many of its imitators) was 50 percent trans fat, and it wasn't until the 1990s that its health risks were understood. It is estimated that for every two percent increase in consumption of trans fat (still found in many processed and fast foods) the risk of heart disease increases by 23 percent. As surprising as it might be to hear, the fact that animal fats pose this same risk is not supported by science. You have something against utilizing as much of an animal as possible ? Menudo is just one of the good things that can be made with tripe, be it beef or other animals.
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Post by redsnow on Aug 9, 2014 20:09:43 GMT -6
Let me ask, what do these folks eat?
Here where I work, it seems like pasta is #1. Not sure?
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Post by trappincoyotes39 on Aug 10, 2014 11:22:52 GMT -6
FWS think he is finding the fountain of youth . All be it illusive at best........ I eat soft tacos made at home but not because I may add 10 minutes onto m life, I like soft tacos shells. Actually I buy the oat high fiber ones,nothing Mexican about them really but low in carbs and higher fiber than any corn based for sure. I like the taste of them I put peanut butter and jelly on them. peanut butter is a staple for me love the all natural honey Peter Pan ! Eating innards no thanks I will pass and certainly not paying for them
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Post by rionueces on Aug 10, 2014 11:40:50 GMT -6
Lots of good Mexican food around here where the population is 70% hispanic, and 95% hispanic just a few miles south in the Rio Grande Valley. You won't find any store bought tortillas at the restaurants around here. A good bowl of menudo will cure a hangover, and tripas (small intestines) grilled over a mesquite fire and wrapped in a fresh tortilla will hit the spot. Other delicacies include cabrito (kid goat) and ceviche.
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Post by FWS on Aug 10, 2014 16:50:31 GMT -6
Depends on the country and regions within the countries, Latin American foods are hugely diverse. And they've been influenced by ingredients from all over the world, and the foods of the colonizing countries, like Spain, Portugal, France, etc...... Can't recall making that claim.................... You realize that's a California thing, tortillas made with whole wheat, oats/oat flour, soy flour, gluten free, infused with spinach, sun dried tomatoes, chiles, and so on. T?hat all started here. And it was in fact the Mexicans here who owned the tortillerias, restaurants and farms that started making and marketing such things, I saw most of that back in the 70's when the organic health food stores started popping up. And if you went back in history, you'd find that they were making varieties of tortillas from oats/oat flour, whole wheats, etc. hundreds of years ago after the Spanish introduced the Old World crops to the New World. But it's nice to see you embracing the California way............................... Why ? Predators can't be wrong when they go for the most nutrient rich, easily digestible parts first, which are the organs and associated fats. Don't tell me you throw away the liver, kidneys, and heart from deer. 2 of my favorites. Yup, and slices of heart or liver grilled and basted with a marinade wrapped in a warm flour tortilla is great stuff. The guys I know who hunt birds in Argentina say that is the place to go if you like beef, and that includes cattle ranchers from here and TX. The beef is high quality and they seriously know how to grill. What Makes Argentine Steak So Renowned?Forbes.com 11/18/2011
Juan VidelaJuan Videla, Social Gaming entrepreneur and Computer Science student at ORT Argentina
For starters we have our own cuts, and we like to separate the different types of meat by its texture and shape, so for example what you guys call T-bone we actually divide into two different cuts: the boneless Lomo and the small steak Costeleta.
The technique of Asado is very different to barbecuing, it’s far slower and puts more emphasis on slightly smoking the beef than sealing it, which according to new research doesn’t “keeps the flavor in”, no matter what some fancy chef says. We never use propane and we only use briquettes to start the fire. Wood is the standard, and BTW you’re going to need a real parrilla made with ceramic thermal bricks or volcanic stones to make asado, black metal BBQs literally burn to the ground after even a small asado since those weren’t designed to resist high temperatures for hours on a row.
Cows need exercise, and while most cows over here get to spend their lives outside basking under the sun while eating grass, over there you guys have your cows living one next to another in feedlots standing in their own filth while eating pellets from a steel plate.
Now there’s nothing particularly amazing about the Pampas grass, in fact there used to be a more richer type of grass in the Malvinas islands until the sheep industry there destroyed it (I think it’s the only type of grass in the world that’s officially extinct!). Problem is you guys force cows to eat corn instead of grass, I even remember as a kid during my first vacations in the US when some waitress at an upscale restaurant was bragging about their AAA grade corn-feed beef steak, which was only slightly less chewy than leather.
Years later I found out that cows aren’t supposed to eat corn at all since their digestive system can’t process it, and being ruminants that means the corn ends up as fodder for all kinds of nasty bacteria on the cow’s many stomachs, which is the reason why farmers over there have to spend thousands of dollars on antibiotics just to keep cows from dying. And no, food pellets don’t work either since most are made with corn-by-products from ethanol production, and if it’s from the UK it probably contains sheep flour.
And nope, sheep isn’t a plant…
So, you guys want beef at least close to what we have? Here’s the deal: let your cows roam free like they used to, feedlots weren’t invented until the 1960′s so it’s easy to go back. And instead of using the areas with the best grass for chintzy McMansions while sending the cows to some industrial farm in the desert, how about going the other way around and letting the cows live in an environment where they don’t need machines and antibiotics to keep them from dying?
Oh, and stop burning the meat with cheap briquettes and propane, last time I ordered a steak over there it was burned black on the outside and completely raw and cold on the inside. I’ve no idea how you guys manage to do that, or why you keep doing it…And we owe the Argentine's a debt for sharing chimichurri,
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Post by trappincoyotes39 on Aug 10, 2014 17:35:39 GMT -6
65 percent of oats grown are produced in the northern plains not California I eat liver and onions and pickled deer heart on occasion but not stuff even a coyote will not eat They chuck to the side the paunch first thing done on a fresh kill. The heart,liver and lungs are consumed but not the paunch . The rest is pure drivel from some guy Exercise? The plains and cattle production are all grass fed and put into pastures of large size plenty of room to roam and get exercise. many of these guys trail cattle 10-15 miles from summer to winter range. Sheep the same way open range production in large pastures fed all grass and those that buy either buy them as grass fed or feeders buy them to finish the lambs out.
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Post by FWS on Aug 10, 2014 18:11:08 GMT -6
Never said that CA was the leading producer of oats. But you are eating tortillas that originated here, I know it's like a knife in the heart to you but just be thankful. Nah, I'd say he's right. The Argentine beef he's accustomed is going to taste different. It probably would be closer to that which is raised in coastal NorCal, OR, WA. And that DOES taste different than the Midwestern beef, personally I like it better and will avoid the Midwestern produced beef, particularly from feedlots. But in taste, the best I've had were in Ireland, where the forage is phenomenal and that is reflected in the taste. The lamb from coastal ranges in CA and OR taste better to me as well.
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Post by redsnow on Aug 10, 2014 19:13:24 GMT -6
I've noticed that these folks eat lots of pasta, noodles and rice. I'm just curious. Many of the folks that I deal with don't speak good English, so they'll just wander around until they find something.
I can see eating a critters heart & liver, even the kidneys, but part of the leftovers, should be left in the gut pile!
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Post by FWS on Aug 10, 2014 21:11:41 GMT -6
Every time you eat sausage with a natural casing you're eating the sub-mucosa layer of the intestine, be it beef, hog, or sheep.
It shouldn't be so shocking. Nor should sweetbreads (pancreas, thymus), tongue, snout, brains, giblets, trotters, chicken feet, heads, chitlins, and similar leftover bits.
Cultures all over the world eat that stuff, including here in the U.S.
Hell I roast whole tuna heads to pick off the tasty morsels, and use other fish or shrimp heads and crab bodies for soup or stock. You can't get the richness or depth of flavor in some things without it. Why waste it ?
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Post by trappnman on Aug 11, 2014 12:57:09 GMT -6
Why ? Predators can't be wrong when they go for the most nutrient rich, easily digestible parts first, which are the organs and associated fats. [/v]
predators literally eat shite as well- so not too concerned with mimicing their eating habits....
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Post by trappincoyotes39 on Aug 11, 2014 13:58:42 GMT -6
Actually FWS the Indians where making those things long before California even was named.........,..,
Good forage Gayville,SD is the hay capital of the world self proclaimed .
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Post by trappincoyotes39 on Aug 11, 2014 14:00:43 GMT -6
FWS I consider parts meat and other parts junk and a lot of what You listed in my book is junk? natural casing is one thing eating an entire poop shoot tube? nope You have at it. many cut the cheek meat out of catfish and that is great same with the fillet from snapping turtle yet we are talking meat on both.
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