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Science on the Gulf October 26, 2008

Posted by fetzthechemist in Uncategorized.
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I am back from Bahrain. Manama is a modern city with lots of freeways and skyscrapers.

The conference was very good. The Gulf countries have moved far since I was last there a dozen years ago. Scientists who studied in the US, Canada, and Europe now work with lots of funding, lab space, and infrastructure. There really is some high-level research going on.

On another note, I got reacquainted with Arabian food. I love it! The lamb is much different than here, much less musky. Lots of vegetable-based dishes and different flavorings of mint, cimmamon, cardamon, tumeric, et cetera.

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Comments»

1. The Chemist - October 26, 2008

One of these days, I’m going to get to the bottom of why meat in this country tastes so weird. It probably has something to do with feed, but there may be other factors.

2. John Fetzer - October 26, 2008

As far as the lamb, the musk glands are the first thing removed. I’m not even sure if they are removed at all in the US. Beef here is grain fed. If you ever have any range-fed beef, from grazing on grasses, it does taste different. I think that is how they do it in Argentina and Brazil, which is then exported to lots of places. Japanese (Kobe) beef is more like veal because of diet and less roaming around.

3. The Chemist - October 26, 2008

Yeah, when I was in Abu Dhabi, most of the beef was imported from Australia.

Come to think of it, the taste of the beef (and the nachos!) are why I love Chipotle’s so much. They serve free range meats.


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