tag:blogger.com,1999:blog-34249799.post2466587057973828657..comments2024-03-29T16:58:01.576+13:00Comments on AmeriNZ Blog: Another expat ThanksgivingArthur Schenckhttp://www.blogger.com/profile/10568299067544221996noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-34249799.post-10616363007690826332010-11-30T19:46:39.227+13:002010-11-30T19:46:39.227+13:00Actually, the turkey didn't taste like anythin...Actually, the turkey didn't taste like anything. It was completely bland, with not even as much flavour as chicken.<br /><br />Interestingly, in New Zealand if a company says "nothing added" it has to be true; labels can't mislead or misstate.<br /><br />Beef in New Zealand is usually aged, which makes the flavour much better. For lamb, it really depends on what you have: Lamb, hogget or mutton. The flavour is more intense the older the sheep was. Lamb is fairly mild, while mutton is strong and better suited to casseroles or curries.<br /><br />And I think that's most I've ever said about meat on this blog! :-)Arthur Schenckhttps://www.blogger.com/profile/10568299067544221996noreply@blogger.comtag:blogger.com,1999:blog-34249799.post-47818627849898434092010-11-28T13:50:10.236+13:002010-11-28T13:50:10.236+13:00My guess is that NZ turkeys probably taste more li...My guess is that NZ turkeys probably taste more like turkeys our ancestors ate. The US does add 'stuff' to their turkeys and other meats these days. One company says their chickens have nothing added, but I know they inject sodium. After I cooked one, I had to through into the garbage. The sodium content was so high that my mouth began to burn.<br />Also, I noticed that meats I ate in Europe tasted very good, more flavorful than that in the US. I actually didn't reconize that I was eating beef and lamb!!amerinz's sisnoreply@blogger.com