Post by Random Panther on Jul 7, 2012 22:23:33 GMT -5
"It is prudent to take the health argument seriously. We do not eat 'fresh' meat, we eat carrion, for the former would be stiff with rigor mortis, and meat only becomes soft enough to cook and eat once it has begun to rot. We like our game especially rotten, which is why we leave it hanging for days so that the microbes swarming in it can do their work. Microbes are the meat-eater's friend; without them there could be no tender steak, no juicy roast, no tasty chops or rib. To see how they work, put a dead mouse in the garden and watch what happens. The little corpse decomposes with such fury that it seems to be wriggling and trying to run away, such is the pullulating mass of microbes consuming it within... Everything is finished off by bacteria, which in ten hours multiply from 100 to 100 million. They are present in these numbers on the meat in your kitchen; they eat your meat as they ate the mouse, and since everything must defecate, it is their lack of toilet training that gives exposed meat its gamey aroma."
Ideas That Matter. P.518
Cannot the mouse analogy be extended to fruit and veg? Although putrification isn't as rapid as in meat,as soon as fruit and veg etc is harvested,according to Grayling's own logic,it has begun to rot.
