"MEow" > wrote in message
...
> While frolicking around in rec.food.cooking, Peter Aitken of Road Runner
> - NC said:
>
> >You may already know this, but "wild" meat that you buy like this is
often
> >farmed. It can be very tasty, but is not the same as the real thing.
>
> I know, but they do get to roam around, as opposed to being locked into
> crowded places and such (AFAIK), so it's okay with me.
>
> >Also, I
> >would be very suspicious of any "meat" that is only 90% meat. What's the
> >other 10%?
>
> Sal****er, it seems. It seems to be processed somehow, or they wouldn't
> be able to get those uniform, square slices; but it's raw.
>
> >FWIW I have bought some assortments of "wild" meat from
> >www.cabelas.com and it has been very good - and also has been 100% meat!
>
> Not much help to me, as I live in Sweden. I'll take what I can get in
> the supermarket and make what I can from that. Okay, so sometimes I go
> to speciality shops, but I've got to use what I can buy. The "wild" meat
> I described is fine by me, but I'd like some recipes and ideas as I only
> know very little about cooking meat. Proper wild meat would probably be
> too expensive for me, so I'll stick to this kind.
>
> BTW: Your name seems familiar to me, but I can't place it.
> --

I recall when I visited Finland that I had some unusual meats - bear and
caribou as I recall. I think it's best that these are farmed - it would not
be good if people could make a profit by going into the wild and shooting
animals.

As for my name being familiar - I have written a number of books on
computers and programming, perhaps that's it?


--
Peter Aitken

Remove the crap from my email address before using.