I forget where I heard about it (Splendid Table, maybe), but found the
new edition of On Food and Cooking at the library.

Figured I'd just browse it like bedtime stories, but it is my new
favorite reference book, and still pretty fun to read.

On my no budget, still had to buy it. My first Amazon adventure.
Even at a good discount (list 40, I paid 26), the most expensive book
I've bought in years. It came today, so I'm kinda pleased.

bulka

On Mon, 5 Jan 2009 18:43:05 -0800 (PST), bulka
> wrote:

>I forget where I heard about it (Splendid Table, maybe), but found the
>new edition of On Food and Cooking at the library.
>
>Figured I'd just browse it like bedtime stories, but it is my new
>favorite reference book, and still pretty fun to read.
>
>On my no budget, still had to buy it. My first Amazon adventure.
>Even at a good discount (list 40, I paid 26), the most expensive book
>I've bought in years. It came today, so I'm kinda pleased.
>
>bulka

The new edition didn't get entirely favorable reviews when it first
came out, but I like my copy of it. It was really interesting to read
about chemical changes in long cured meats while I was making my first
prosciutto.
--
modom

ambitious when it comes to fiddling with meat

modom (palindrome guy) wrote:
> On Mon, 5 Jan 2009 18:43:05 -0800 (PST), bulka
> > wrote:
>
>> I forget where I heard about it (Splendid Table, maybe), but found the
>> new edition of On Food and Cooking at the library.
>>
>> Figured I'd just browse it like bedtime stories, but it is my new
>> favorite reference book, and still pretty fun to read.
>>
>> On my no budget, still had to buy it. My first Amazon adventure.
>> Even at a good discount (list 40, I paid 26), the most expensive book
>> I've bought in years. It came today, so I'm kinda pleased.
>>
>> bulka
>
> The new edition didn't get entirely favorable reviews when it first
> came out, but I like my copy of it. It was really interesting to read
> about chemical changes in long cured meats while I was making my first
> prosciutto.
> --
> modom
>
> ambitious when it comes to fiddling with meat

Hmmm. Are those chemical changes what makes such meats carcinogenic?

--
Jean B.

On Tue, 06 Jan 2009 10:42:44 -0500, "Jean B." > wrote:

>modom (palindrome guy) wrote:
>>
>> The new edition didn't get entirely favorable reviews when it first
>> came out, but I like my copy of it. It was really interesting to read
>> about chemical changes in long cured meats while I was making my first
>> prosciutto.

>Hmmm. Are those chemical changes what makes such meats carcinogenic?

Couldn't say. I don't recall McGee's discussion addressing that
topic.

I do remember his describing how fats and proteins in the ham change
as the meat ages. The process produces complex aromatic compounds,
some of which are found in melons like the French charentais.

My copy of McGee is not handy, so I can't look it up, though.
--
modom

ambitious when it comes to fiddling with meat

modom (palindrome guy) wrote:
> On Tue, 06 Jan 2009 10:42:44 -0500, "Jean B." > wrote:
>
>> modom (palindrome guy) wrote:
>>> The new edition didn't get entirely favorable reviews when it first
>>> came out, but I like my copy of it. It was really interesting to read
>>> about chemical changes in long cured meats while I was making my first
>>> prosciutto.
>
>> Hmmm. Are those chemical changes what makes such meats carcinogenic?
>
> Couldn't say. I don't recall McGee's discussion addressing that
> topic.
>
> I do remember his describing how fats and proteins in the ham change
> as the meat ages. The process produces complex aromatic compounds,
> some of which are found in melons like the French charentais.
>
> My copy of McGee is not handy, so I can't look it up, though.
> --
> modom
>
> ambitious when it comes to fiddling with meat

Very interesting. I have his older book. Of course, I need a
ladder and an excavator to get to it though. Maybe I'll take a
peek the next time I'm in a book store.

--
Jean B.