DVS
A ghost from your dreams
- Joined
- Apr 17, 2002
- Posts
- 11,416
Re: Re: Brother, can you spare some weasels?
It is well known (but intentionally unwritten) to most chefs who cook game birds and other wild animals that when the animal suffers during the kill, it toughens the meat.
This is thought to be akin to and derived from the relative intellegence of the animal and the pain it suffers during the actual process of dying.
So, if this is true, a swift kill would be prefered to accomplish a tender and tasty dish as a result.
On the other hand, we are talking about weasles. One would wonder if the intelligence factor applies.
Well, personally, I don't know a whole lot on the subject. But, that has never stopped me before, so I will say something, anyway.D's mariposa said:Does anyone else here want to know how one "lightly" kills a weasel. Will the recipe still work if the weasel is "heavily" killed? How do you tell when the weasel is killed just enough?
Inquiring minds want to know...
It is well known (but intentionally unwritten) to most chefs who cook game birds and other wild animals that when the animal suffers during the kill, it toughens the meat.
This is thought to be akin to and derived from the relative intellegence of the animal and the pain it suffers during the actual process of dying.
So, if this is true, a swift kill would be prefered to accomplish a tender and tasty dish as a result.
On the other hand, we are talking about weasles. One would wonder if the intelligence factor applies.