The hidden face of meat, documentary

[Alain G]

Hmm!

Sorry for my ignorance, but what are "blanket pull" and "fuck"?

[Janic]

alain G hello

Sorry for my ignorance, but what are "blanket pull" and "fuck"?

the first means to draw openness to oneself, that is to say to appropriate the benefit of an idea, of a discovery to the detriment of others. In this case it was not the case, but simply a precision on the scale of the degradation (that any biologist is able to describe) and not its negation.
"I'm fucking" is a pun on janic and to fuck someone is to own them, to beat them at the finish line and, in relation to the previous definition, to take credit for others.
The semantics is therefore to be reviewed!

[Superform]

After the meat, the eggs ... here is the goat cheese in cow's milk

Well there at least it's marked on it! In addition is still good to eat until Wednesday ...

still in the hypermarket that I frequent ...

once I pointed out to them that the morbier was not emmental ...

[Janic]

on public service of France inter, this morning: atheism!

[Christophe]

on public service of France inter, this morning: atheism!

Subject matter right?

[Alain G]

alain G hello

Sorry for my ignorance, but what are "blanket pull" and "fuck"?

the first means to draw openness to oneself, that is to say to appropriate the benefit of an idea, of a discovery to the detriment of others. In this case it was not the case, but simply a precision on the scale of the degradation (that any biologist is able to describe) and not its negation.
"I'm fucking" is a pun on janic and to fuck someone is to own them, to beat them at the finish line and, in relation to the previous definition, to take credit for others.
The semantics is therefore to be reviewed!

Thank you Janic for this clarification!

Nique from the dictionary has a very broad meaning and is a bit confusing as to the meaning brought here in the conversation but as it is not used here ...

[highfly-addict]

alain G hello

Pardon my ignorance but what is "blanket pull" ...

the first means to draw openness to oneself, that is to say to appropriate the benefit of an idea, of a discovery to the detriment of others. In this case it was not the case, but simply a precision on the scale of the degradation (that any biologist is able to describe) and not its negation ....

One can also very well "pull the cover to oneself" in a "conversation" by denying the elements brought to quite quietly stay on its idea and to be "right" ....

I therefore reiterate:

I'm not talking about pheasantry but maturation!

Maturing of meat
In no case is maturation linked to a bacteriological phenomenon. It is a natural phenomenon that results from the loosening of the links between muscle fibers. This relaxation is done thanks to the action of various enzymes, proteases.
Chemical reactions also occur in lipids under the action of other enzymes which develop an odor and flavor characteristic of "ripe" meat. But if the maturation of the meat is prolonged too long, these lipids deteriorate and then form compounds which give a rancid smell and taste.

[Did67]

1) I confirm: maturation (in a cold room) for about 7 days "transforms" ordinary meat into excellent meat. (You would be surprised at what a properly matured "7 or 8 year old cull cow steak" can give: one day, a veterinarian friend at the slaughterhouses organized a "blind tasting"; by a large majority, the lot that came out first was of this type!).

This process "costs" (like any stock, it is money that is sleeping); it's handling, and the meat dries out a bit (weight loss) ... So the meat from the supermarket is, in general, not matured. That of the craftsman who makes quality, yes. It is not rare that at the beginning, it is the same meat!

2) I believe it is quite traditional to dilute goat's milk with cow's milk in formings that are not "pure goat". There are people who do not like the taste of goat too strong ...

http://www.cniel.com/prodlait/fromage/C ... evre3.html

What is trickier is the appellation "Tomme Chevre". So there, the manufacturer skilfully bypassed the regulations so as not to have to indicate "semi-goat cheese" (since it is not pure goat) !!!

No quality label, so it's a pure commercial invention (but it's not forbidden!). I do not know of a clear definition of the word "tomme" other than "a kind of cheese", nor of the name "tomme de chèvre" (which could have been opposed, if it existed!).

And of course, no fraud, since the consumer is informed. It is supposed to have read the label !!! (this was not the case for Findus and all the others ...).

[Christophe]

And one more, one !!

Pffff opening? Ah it may be Breton rumsteak !!

[Janic]

for the animal, whatever the form, the result is the same. It remains barbarism, whether to the detriment of the animal or the human, violence is at the rendezvous! It is, moreover, one of the contradictions of these sacrificial systems (whether in the name of a stomach god or god), that of recommending love, mercy, the protection of the weakest, peace and to be at the same time artisans of gratuitous violence.