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Old 3rd June 2012, 04:06 PM   #1011
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Originally Posted by nezbleu View Post
overlooking a market
How about skinned vegetarian sausages ? (with organic food stamp)
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Old 3rd June 2012, 04:13 PM   #1012
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it will grow your breasts.
Damn, I thought it was the beer that did that, now I have to worry about my steaks?
Quote:
synthetic sausage skins
Too expensive and hog casings are readily available.
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Old 3rd June 2012, 04:15 PM   #1013
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Too expensive and hog casings are readily available.
Actually, there's a huge market for this stuff. I was surprised, but sausage isn't part of my reality.
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Old 3rd June 2012, 06:19 PM   #1014
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I miss South African fresh raw whole sausages and sun-dried meat. After I tried beef jerky in USA I had hunger the next morning... Looks similar, tastes different, one is healthy, another is poison...
Enzymes to preserve South African dried meat are made by special insects that preserve drying on sun meat for themselves. It contain all essential proteins and vitamins.
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Old 3rd June 2012, 06:44 PM   #1015
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Enzymes to preserve South African dried meat are made by special insects that preserve drying on sun meat for themselves.
That sounds... appealing. Do they plant maggots into the meat as well for that extra textural kick?
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Old 3rd June 2012, 06:50 PM   #1016
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Originally Posted by Wavebourn View Post
After I tried beef jerky in USA I had hunger the next morning...
After i tried the beef jerky my doctor put me on hydrochlorothiazide.

"No salt for you, young(ish) man!"

Oh, and Hemingway wasn't eating in a restaurant which featured maggots -- magot - french for a kind of porcelein figurine.

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Old 3rd June 2012, 09:00 PM   #1017
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That's because it's a bah.
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Old 3rd June 2012, 10:39 PM   #1018
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Damn, I thought it was the beer that did that, now I have to worry about my steaks?

Too expensive and hog casings are readily available.
Nah. If you use lotsa rosemary and thyme, then it's the beer.
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Old 3rd June 2012, 10:42 PM   #1019
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That sounds... appealing. Do they plant maggots into the meat as well for that extra textural kick?
Why in such case you don't consume pure clean polyethylene?
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Old 3rd June 2012, 11:43 PM   #1020
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Lots of fiber there, but limited temperature range for cooking (100 degrees C melting point).
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