Dragonblaze wrote:
> On 15 May, 21:51, Laurie > wrote:
>> "Meat' does not have any taste, the familiar taste of
>> burnt flesh is the sole result of Maillard Reaction

> ... carpaccio ...
"Typically the thin slices are served with a dressing of
olive oil and lemon juice plus seasoning, often with green
salad leaves such as rocket, arugula or radicchio and thinly
sliced Parmesan cheese."
Clearly, the 'dressing' is used to provide some taste; but
one does not need dressings on fruits.
http://en.wikipedia.org/wiki/Carpaccio

> .. or steak Tartare, ...
"Tartare can also be made by thinly slicing a high grade of
meat such as strip steak, marinating it in wine or other
spirits and spiced to taste, and then chilled. It is often
served with onions, capers and seasonings (the latter
typically incorporating fresh ground pepper and
Worcestershire sauce), and sometimes with a raw egg, and
usually served on rye bread."
http://en.wikipedia.org/wiki/Steak_tartare

Notice that wines and spices are used to provide the taste.
IF flesh is so tasty, why do its eaters use so much spices
and flavorings -- to disguise its grizzly origins?

> but let me assure you raw meat DOES have flavour - and
> quite a pleasant one at that.
Then, WHY are spices and marinades used? I don't have to
put spices on my mango just to be able to eat it.
Your assurances have been demonstrated to be unfounded in fact.

Laurie
--
Scientifically-credible info on plant-based human diets:
http://ecologos.org/ttdd.html
news:alt.food.vegan.science