A fat Japanese on TV...
Oct. 7th, 2009 06:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mbarkerOh, that's wicked. This guy is a gourmet foods buyer -- so he's going to visit farms and such, then to restaurants and other users of the products he buys, and of course, everyone feeds him. So he is definitely plump.
The bit that started the show, though, was him visiting a pig farm that he had heard sold wine pork. They happily showed him -- they feed the pigs partly fermented grapes. They had him feed some of the pigs, and they certainly seemed to enjoy the grapes. Then they took him outside and grilled some of their pork for him to try. He had a slice and admitted that the taste was really good. He said the fat was sweeter than usual. I wonder who came up with the notion of feeding the pigs a special diet, and does it really make them worth enough more?
Weird and wonderful. I didn't even know there were gourmet food buyers, nor would I have known what his job was. Run around trying out gourmet foods? It actually sounds like a rough job, because even though the perks of the job are tasty, trying to outguess the gourmet foods market must be difficult. And if you buy a half-ton of wine pork and no one wants it because they're dieting this week -- food spoils.
The bit that started the show, though, was him visiting a pig farm that he had heard sold wine pork. They happily showed him -- they feed the pigs partly fermented grapes. They had him feed some of the pigs, and they certainly seemed to enjoy the grapes. Then they took him outside and grilled some of their pork for him to try. He had a slice and admitted that the taste was really good. He said the fat was sweeter than usual. I wonder who came up with the notion of feeding the pigs a special diet, and does it really make them worth enough more?
Weird and wonderful. I didn't even know there were gourmet food buyers, nor would I have known what his job was. Run around trying out gourmet foods? It actually sounds like a rough job, because even though the perks of the job are tasty, trying to outguess the gourmet foods market must be difficult. And if you buy a half-ton of wine pork and no one wants it because they're dieting this week -- food spoils.
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no subject
Date: 2009-10-07 03:07 pm (UTC)I personally like the rosemary combination.
As for feeding animals...I think there are also some eggs from corn fed hens and such, so it's nothing new.
Kobe beef, I'm definitely curious about.
no subject
Date: 2009-10-08 01:34 am (UTC)Kobe beef? Feed the cows beer, massage regularly, etc. Result? Beef that is laced with fat, rather than having it on the edge. And the meat is soft, not chewy like cattle that have been out running around. I've had it, but I'm not sure it's worth the price to me.
no subject
Date: 2009-10-08 02:55 am (UTC)