At Penn State, a meaty topic for students

AP via Philadephia Inquirer ^ | 12/02/07 | Genaro C. Armas

[Kid Shelleen]

The dead deer's innards are exposed by a perfect neck-to-belly incision. It's time for Dave Wolfgang's students to dig in. "Who would like to take the hearts and lungs out?" the Pennsylvania State University veterinary professor asks four volunteers wearing aprons and heavy-duty rubber gloves.

Venison 101 class isn't for the faint of heart.

For $99, a deer hunter, a cook, or the just plain curious can spend a day at Penn State's meat laboratory to learn the ins and outs of what to do with a prized carcass

[G8 Diplomat]

Venison 101 class isn't for the faint of heart.

Sounds like my kind of class. I love dissecting stuff.

In bio AP last year my group members were cringing at the site of frog innards while I'm going "WHOA! The intestine's GREEN!" LOL.

[FreedomPoster]

Jerry Pournelle is a really interesting guy. He’s about the only person I can think of, who was against the Iraq war from the start, that I respect.

[Intolerant in NJ]

Bump...for cousin Dave.......

[abbi_normal_2]

Thanks, I’d appreciate it.

[Beagle8U]

I just emailed it to you but here it is again.

Same wrapper but a different supplier and you have to email them for a price quote.

http://www.mpbs.com/catalog/product/wrapping-machines-tw-500-e-torrey-wrapping-machine

[SAJ]

Doesn't have to be tomatoes. Anything that is naturally acidic will absorb of some amount of iron, typically in compound form, when cooking in cast iron.

Some time ago, 1800s, one common palliative for anemia was to boil vinegar in an iron pot and use the result in place of 'plain' vinegar. (Side note: vinegar -- acetic acid -- is a quite remarkable chemical.)

[Beagle8U]

“they made a class of this? wow, i could give that class in my uncle’s garage every november...FOR FREE!”

I would be happy to give someone a free cut/wrap lesson on the one hanging in my barn now.

Its all skinned but they would get expert advice and instructions while I watch with a cold brew in hand...lol

[AnAmericanMother]

It's odd that the man who wrote Falkenberg's Legion can't see it coming in real life, but sometimes that happens.

[AnAmericanMother]

But tomatoes are a good and common example.

(Also: don't put aluminum foil over your lasagna or your barbeque. You get holes in the foil and nasty little lumps of blackish-grey aluminum oxide all over the food.)

So long as you cook an occasional meal in a Dutch Oven, you should have plenty of iron in your diet! Our Boy Scouts should all be just fine (I'm a bit of a Dutch Oven specialist -- real men don't eat quiche, but they never complain about Mountain Man Breakfast: sausage, hash browns, onions and green peppers sauteed in a dutch, covered with beaten eggs, shredded cheese and salsa, then pop the cover on, 9 coals under and 15 coals on top, about 20-25 minutes, until the eggs are set.)

[wideminded]

Once I went to donate blood and the tech told me I had too much iron in my blood.

It's not good to have too much iron in your blood. It could be caused by your diet or by a iron-retention disorder such as hemochromatosis. Excess iron can damage various systems in your body. You should have this checked out by a doctor.

[Joya]

Interesting about the vinegar being boiled in cast iron. I wonder how that would taste if substituted for regular cider vinegar? Good home remedy.

I have read in the past that vinegar is very good for you. I had a coworker once who was told by her doctor to drink a glass of water with vinegar and honey added every day, I think it was to detoxify her body.

= = =
I really do think people w/ anemia should cook using cast iron skillets and kettles.

I’m pretty sure Wal-Mart carries Lodge cast iron products. And anyone not familiar with how to season cast iron, search on the internet for that info or else ASK here on FR.

[Joya]

I use my cast iron skillet for everything, even to bake desserts and / or quick breads such as muffin batter (if I am too lazy to get out my cupcake pan and cupcake papers) and as long as I grease the skillet, they come out very nicely.

I use my dutch oven to cook roasts and casseroles.

Thanks for the warning about aluminum foil. I am slowly getting rid of aluminum and plastic in my kitchen and trying to use more and more Pyrex glass and potter-thrown stoneware instead. And am using wax paper again too.

Your breakfast from the dutch oven recipe sounds wonderful. I find it’s true men don’t care for baked eggs, so congrats on making something they will accept.

MERRY CHRISTMAS

[saganite]

Baked egg?? The only way I’ll eat a baked egg is in a cake!

[Joya]

Thanks very much, and I will remember this — it’s been a while since I have had a complete blood count done.

At the time I was told about the high iron, I was still taking a daily vitamin with iron. I have stopped doing that.

Appreciate your concern.

= = =
(This reminds me, last time I had a tetanus shot was 1998, speaking of med-related things I haven’t done in a while.)

[Gilbo_3]

"He is planning to stop over and take a look on his way home." So he can fall down laughing in person?

Classic...

[Joya]

LOL.

Cooked eggs are a real challenge. They have a strong flavor, a strong smell, and can get tough as rubber.

But, come on, now, you wouldn’t even eat bacon and eggs? With buttered toast? If the eggs are fried in bacon grease they aren’t too bad. But I rarely have time to do that.

I have to admit, when I get breakfast at McDonald’s, I either get a Sausage McGriddle or a sausage biscuit (I put a pack of grape jam on it), or a Sausage McMuffin-NO egg.

So I kinda agree with you the only good place for an egg is in a cake!

[Joya]

Thanks for the link to Dogs in Elk. What a hoot!

[saganite]

I eat eggs all the time. I’ve just never heard of a baked egg (per your previous post). Eggs for breakfast, egg salad sandwich for lunch and eggs in potato salad for dinner!

[Joya]

Hey you two,

RE: your comment about folks thinking meat comes from a counter at Safeway — you’re right they need to do a reality check on that.

And also:

“Way back in the early 1970’s a local “back to the earth” group had to bring in “teacher” to show the hippies how to cut up a store bought chicken.” - - ->

All of us omnivores should know what it takes to get meat from the animal to the table. There’s more to it than going thru the drive-up window and paying $4 for some chicken strips with ranch dressings.

[Joya]

True, many could teach that class. And all you good ole boys are saying, “I learned that when I was a kid. I sure don’t need to go to Penn State to get what my dad and granddad were doing before any of them were even born.”

For that, I salute you, all of you.

But still, for kids not raised around it, it’s good for them to see for themselves.

ASOC, I love your story about giving the scouts each a live chicken for lunch. And then a bunny for supper. I’m not surprised all the other dads wanted to go along next time.