My kingdom for a white pudding. I cannot get them up in alberta...only in newfoundland.
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Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
I heard the same thing (from a chiropractor). He recommended a natural meats shop where all their products come from small producers who don't give their animals antibiotics, etc.
I bought some hamburger and to me it tasted the way I remember meat tasting years ago when my Mom was cooking. Not sure if it was just psychosomatic or what.
Now, white pudding is fine. Black pudding is not too clever.
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
No, probably not. Grass-fed beef (assuming that's what you got) tastes different from the regular grain-fed stuff. I think it's worth buying, too.
There is no definitive proof that the antibiotics and hormones used in meat processing are harmful—hormones, after all, are naturally occurring substances—but if you want to play it safe and can afford it, it certainly can't hurt. (NOTE: I'm not sure about Canada, but in the US, "no antibiotics" on chicken is misleading as chickens meant for eating aren't allowed to be treated with antibiotics.)
Pudding made from a pig's blood.
Apart from being disgusting, it's a "blood sausage" made with oatmeal and pork blood.
http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2010/11/30/1291111381168/Stornoway-black-pudding-007.jpg
Ugh, crap! I got that backward. Antibiotics are allowed. It's hormones that aren't allowed. Sorry!! But the main point is the same. You'll see packaging that says "hormone free" ... well, in the US, it's all hormone-free. To answer your next question: the reason it's not legal is because it doesn't do anything. There's no point. But by the time it was made illegal, the vast majority of farmers had abandoned what was only a temporary fad in the first place, because it doesn't do anything.
I have given the matter considerable thought over the years, and I do not think that I would put black pudding in my mouth. There aren't many things about which that is true.
I tried it once and decided once was enough.
Right now, I am striving to think pure thoughts regarding the things you put in your mouth.
Man, I don't. It's acidic, it's not much of a deep beef taste (because it's less marbled), and it's tough. I also won't buy it when places like Whole Paycheck charge upwards of $18.00/lb for most of their cuts.
I'm not against hormone-free beef; I'm against price-gouging.
Well ... I have to say I haven't tried the stuff from WF and the like. Just local. And it's pretty good.
And you're in KC, which is Beef Capital of the entire universe. You have first dibs on the best grass-fed cuts. Out here in the provinces, grass-fed is crappy-tasting beef, usually imported from Parts Unknown or some state that isn't known for its beef herds.
I must say, I do prefer grass-fed ground beef in burgers. It has a slight raunch to it that's almost gamey, and I like that in a burger when it's paired with tart/savory/salty toppings, like feta or pickles or black olives or goat cheese.
You're speaking my language, baby.
And yeah, I tend to forget that we can be a little spoiled when it comes to beef.
I didn't even know you could eat that. What does it taste like?