2/ Most northern Euro cultures have a harvest festival which includes a lot of meat, blood pudding, and other things... coincidentally times with the period when easy forage for herbivores ends in the fall this is bc you cull your excess herd population when weather gets cold
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3/ I slaughter pigs and sheep in November in NH, and hang them in my garage (around 35°F). I hang as short as 1 week before butchering, and as long as 3 weeks...but I could go longer - MUCH longer. People routinely dry age beef for 100 to 150 days. I.e....longer than a winter
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4/ Even in warmer climates you can smoke and salt a ham and hang it in a closet for months. This is ANCIENT ANCIENT tech. People just say things [ about spices ].
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5/ well, this is a bit like the BATF deciding that the lower receiver is the Gun, Actually people dry age wholes, halves, quarters, primals it's really about surface-to-volume ratio ( bc the surface becomes desicated / potentially moldy / unpleasant) https://twitter.com/mattbramanti/status/1430564540610134020 …
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6/ on the topic of surface/volume ratio, everyone should know about Gabriel's horn (where "everyone" is defined as "nerds who like math stuff)https://en.wikipedia.org/wiki/Gabriel%27s_Horn …
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7/ on the topic of calculus, I continue to love that it was [ re ] invented in 1994 https://math.berkeley.edu/~ehallman/math1B/TaisMethod.pdf …https://twitter.com/GOGOPclub/status/1430580743261106181 …
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8/ I used to love Klein bottles, but then Cliff Stoll touched them, and now they reek of soy / beta energy, and I hate them thanks, Cliff, I hate youhttps://twitter.com/BlackthornDF/status/1430580842557026311 …
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I was guilty of thinking the same until I learned to cure and dry age meat. Try serving a tray of cured meats to guests sometime, then afterwards tell them that none of it was cooked. In 200 yrs we've forgotten skills that our ancestors relied upon for millenia to survive.
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also, people just say things sometimes those people write books
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