General Discussion / Re: What are you eating right now?
« on: October 02, 2008, 05:59:13 pm »I had some two week old raw liver last night. It smelled bad (which bothered the GF far more than me) but had a very tangy and sharp taste. It wasn't bad. I'm gonna have the rest for breakfast tomorrow. I was a bit worried though since I haven't aired it out for many days.
This makes me wonder: is there a considerable difference between meat that is aired out regularly and meat that is not? Is it a difference between aerobic and anaerobic fermentation?
I think that Aajonus said that not airing it allowed the "bad" bacteria to multiply at the expense of the "good" bacteria, with the reverse happening to the meat, if aired. In a way, that does make sense as canned (precooked) goods are the most implicated in food-poisoning. Whatever the case, I have never had the same benefits from high-meat, if not aired for weeks.