h a l f b a k e r yTrying to contain nuts.
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Could this work for vegetables as well somehow? Then our salads could be ready-dressed as well. |
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Baked, in nature, as the flesh of any animal tends to be flavoured by what they have eaten. Thus, free-range and organic foodstuffs taste of something whereas their intensively-reared equivalents do not.
[waugs]: was that deliberate? |
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I just bought some Prosciutto di Parma from the Wine and Cheese Cask near Harvard Square, Cambridge Mass. This particular flavor of Prosciutto comes from hogs that have been fattened on Acorns. |
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Mmmm. This technique is *very* tasty but the meat does cost $19.95/pound.
--Pehr Anderson |
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Perhaps cattle should be fed on Charcoal and Mesquite(sp.). |
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I know of some companies that are developing artificial organs that have discovered a way of cooking a live cow from the inside out...mmmm mmmm good! thats fresh |
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The organs figured out how to do that? |
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