strictly speaking, commercial ham and pork has massively reduced the rate of trichinosis. I still wouldn’t risk it, but as a kid I ate raw bacon strips.
Unfortunately it has not been wiped out. USDA inspected meat is usually clear of it. Leading cases in North America currently are from smoked, jerked , or undercooked deer meat.
Ham is cured by either smoking for a long time, or by chemicals. Would trichinosis survive that?
And predators had better be immune to the common parasites of their prey – but I don’t know what that would be for a fish-eater. Humans are more vulnerable because we have a long evolution as plant-eaters and only a short evolution as omnivores.
It was the comment of “raw” ham, which I took to be “uncured” ham, which can be had if one looks. Reference the butcher shop I used to work in.
While I’m pretty sure porcine poisoning isn’t a thing anymore, I’m not inclined to take too many chances. I’ve got personal experience with the filthy goo that pigs live in, and I’m not that trusting.
I surmise that being fresh-water aquanoids, Sarnothi might not be immune to the deliciousness that is red tide or some of the other annoying fish parasites and diseases.
I don’t remember any of us going through a carnivore stage at 5 years old. But OMG at 10 years we tore through meat like we were starving. Started the day with 5-6 bowls of cereal so that we didn’t starve before we could get to the bacon and eggs.
I’m in shape!, spherical is a shape!! Nah, I’m one of those guys that women love to hate-on. Doesn’t matter what I eat. The Geriatrician and I have a game, he sets the scale at last month’s weight, and then I get on and he watches it balance.
Strictly speaking, no, ‘raw’ ham is not sushi. Sushi is the short-grain rice prepared with vinegar. add a slice of meat to that and you have nigri, e.g. a slice of eel served on a small loaf of rice and a small wrap of seaweed around would be unagi nigiri.
Sorry, I missed something, where was sushi mentioned?
I can see Suko going from meat wrapped meat to meat wrapped rice, if they can have rice.
What you’re talking about sounds like musubi, which is a block of spam, which is ham-adjacent, on a chunk of rice with the commensurate seaweed. It’s a Hawaiian specialty, and surprisingly nice.
looks like suko is a chef in the making….chicken wrapped in bacon prior to frying is actually pretty awesome. or how about a sarnothi-style steak ‘sammish?’ two steaks for ‘bread’, and lots of bacon+cheese as topping. yumm!
also, if sai fen was serious, i´d suggest aquaponik, ones their daughter outgrows her huge aquarium, or maybe chickens in the backyard. way easier then cattle 😉
Turning live chickens into chickeny bits is a pain in the ass. Just dealing with 300 grillion sharp feathers is a pain all by itself, even with a stripping wheel.
I don’t think the concern here is cost, Pohl is a doctor, after all, I think the concern here is quantity. Meat arrangement as a hobby by a precocious preschooler will go through a lot of farm animals pretty quickly.
RAW ham? I guess Apex Predators don’t have to worry about trichonosis?
Sai Fen, you should check out a butcher shop. One I worked at gave quantity discounts. Like, an entire shopping cart full of assorted cow.
strictly speaking, commercial ham and pork has massively reduced the rate of trichinosis. I still wouldn’t risk it, but as a kid I ate raw bacon strips.
In fairness, do WE really have to worry about trichonosis? I mean, it’s been pretty much wiped out as far as I know…
Unfortunately it has not been wiped out. USDA inspected meat is usually clear of it. Leading cases in North America currently are from smoked, jerked , or undercooked deer meat.
Ham is cured by either smoking for a long time, or by chemicals. Would trichinosis survive that?
And predators had better be immune to the common parasites of their prey – but I don’t know what that would be for a fish-eater. Humans are more vulnerable because we have a long evolution as plant-eaters and only a short evolution as omnivores.
It was the comment of “raw” ham, which I took to be “uncured” ham, which can be had if one looks. Reference the butcher shop I used to work in.
While I’m pretty sure porcine poisoning isn’t a thing anymore, I’m not inclined to take too many chances. I’ve got personal experience with the filthy goo that pigs live in, and I’m not that trusting.
I surmise that being fresh-water aquanoids, Sarnothi might not be immune to the deliciousness that is red tide or some of the other annoying fish parasites and diseases.
Cool, “Bubbles” seems to be looking just a bit more humanoid.
I don’t remember any of us going through a carnivore stage at 5 years old. But OMG at 10 years we tore through meat like we were starving. Started the day with 5-6 bowls of cereal so that we didn’t starve before we could get to the bacon and eggs.
Good times. But eat like that now and the only growing you’ll do is radially.
I’m in shape!, spherical is a shape!! Nah, I’m one of those guys that women love to hate-on. Doesn’t matter what I eat. The Geriatrician and I have a game, he sets the scale at last month’s weight, and then I get on and he watches it balance.
I hate you.
I LOOK at food and I gain weight.
My wife and I buy ONE entree, junior or senior-citizen-sized, and each eat half, and I gain weight.
I think my metabolism is pretty much at zero.
My daughter’s idea of a salad used to be ham cubes wrapped in pepperoni slices.
Your daughter is Harley Morenstein?
https://youtu.be/wFB_vHVFM_8
What is a wrap but a sandwich version of a hug
Raw ham is just pork. If it’s ham, it’s been smoked, which is a very s l o w form of cooking.
They might mean ‘cold’ ham- a lot of people conflate raw and cold meat, nowadays.
Actually hams come in fresh, cured, aged, and smoked. All of them are hams, all of them come from the hind leg of a hog; it’s a cut.
Fresh is just the raw meat.
Cured is brined (or pickled if you like) and then cooked.
Aged are hung to dry in a temperature controlled environment for as much as five years; they cut the mold off before cooking with it.
Smoked is brined first but then cold smoked for up to a week to dry it out.
Sometimes they cure it, smoke it, and then age it just for good measure but it’s all ham.
I’m one of these people who are quite happy to eat meat, but have no idea how it works!
Work in a butcher shop sometime. Quite the education.
Suko’s shirt changed color between pages: when Pohl entered the house it was cyan.
…Mood shirt?
OMG! Yes, this! Now I want one!
It should say:
Curmudgeonly
Old
Curmudgeon
Stay off my lawn
Strictly speaking, no, ‘raw’ ham is not sushi. Sushi is the short-grain rice prepared with vinegar. add a slice of meat to that and you have nigri, e.g. a slice of eel served on a small loaf of rice and a small wrap of seaweed around would be unagi nigiri.
a slice of raw ham might be Sashimi though.
Sorry, I missed something, where was sushi mentioned?
I can see Suko going from meat wrapped meat to meat wrapped rice, if they can have rice.
What you’re talking about sounds like musubi, which is a block of spam, which is ham-adjacent, on a chunk of rice with the commensurate seaweed. It’s a Hawaiian specialty, and surprisingly nice.
Just leaving this here for later: Dave mentioned Sushi in the Secret Artist’s Notes, AKA the Transcript button.
looks like suko is a chef in the making….chicken wrapped in bacon prior to frying is actually pretty awesome. or how about a sarnothi-style steak ‘sammish?’ two steaks for ‘bread’, and lots of bacon+cheese as topping. yumm!
also, if sai fen was serious, i´d suggest aquaponik, ones their daughter outgrows her huge aquarium, or maybe chickens in the backyard. way easier then cattle 😉
Turning live chickens into chickeny bits is a pain in the ass. Just dealing with 300 grillion sharp feathers is a pain all by itself, even with a stripping wheel.
I don’t think the concern here is cost, Pohl is a doctor, after all, I think the concern here is quantity. Meat arrangement as a hobby by a precocious preschooler will go through a lot of farm animals pretty quickly.
Aww Suko’s so precious. <3