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In reply to the discussion: Foods You Hate [View all]GaYellowDawg
(5,071 posts)Anyone who calls meat "rotting flesh of dead animals" or some other such b.s. is a flippin' moron.
First of all, there's this thing called "refrigeration" which slows the "rotting" down almost completely. Then there's this ancient but lovely technology called "cooking" which takes care of those pesky microbes. Follow that with freezing, smoking, or salt curing, and the "rotting" is put on hold almost indefinitely!
And anyone who's ever had a good dry-cured steak knows that controlled "rotting" can make an incredible meal.
You know, anyone who trots out "rotting flesh" is protesting a little too hard. I bet they sneak bacon cheese burgers and weep in self-loathing afterwards. The culinary version of Republican moral crusaders in airport bathrooms.