<article>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#article10_01_31_1610228</id>
	<title>Using Infrared Cameras To Find Tastiness of Beef</title>
	<author>Soulskill</author>
	<datestamp>1264959060000</datestamp>
	<htmltext>JoshuaInNippon writes <i>"Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market?  Some Japanese researchers seem to hope so.  A team of scientists is using infrared camera technology to try and <a href="http://www.examiner.com/x-16352-Japan-Headlines-Examiner~y2010m1d31-Researchers-use-infrared-cameras-to-determine-taste-quality-of-Japanese-beef">determine the tastiest slices of high-grade Japanese beef.</a>  The researchers believe that the levels of Oleic acid found within the beef strongly affect the beef's tenderness, smell, and overall taste.  The infrared camera can be tuned to pick out the Oleic acid levels through a whole slab, a process that would be impossible to do with the human eye.  While the accuracy is still relatively low &mdash; a taste test this month resulted in only 60\% of participants preferring beef that was believed to have had a higher level of Oleic acid &mdash; the researchers hope to fine tune the process for market testing by next year."</i></htmltext>
<tokenext>JoshuaInNippon writes " Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market ?
Some Japanese researchers seem to hope so .
A team of scientists is using infrared camera technology to try and determine the tastiest slices of high-grade Japanese beef .
The researchers believe that the levels of Oleic acid found within the beef strongly affect the beef 's tenderness , smell , and overall taste .
The infrared camera can be tuned to pick out the Oleic acid levels through a whole slab , a process that would be impossible to do with the human eye .
While the accuracy is still relatively low    a taste test this month resulted in only 60 \ % of participants preferring beef that was believed to have had a higher level of Oleic acid    the researchers hope to fine tune the process for market testing by next year .
"</tokentext>
<sentencetext>JoshuaInNippon writes "Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market?
Some Japanese researchers seem to hope so.
A team of scientists is using infrared camera technology to try and determine the tastiest slices of high-grade Japanese beef.
The researchers believe that the levels of Oleic acid found within the beef strongly affect the beef's tenderness, smell, and overall taste.
The infrared camera can be tuned to pick out the Oleic acid levels through a whole slab, a process that would be impossible to do with the human eye.
While the accuracy is still relatively low — a taste test this month resulted in only 60\% of participants preferring beef that was believed to have had a higher level of Oleic acid — the researchers hope to fine tune the process for market testing by next year.
"</sentencetext>
</article>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30977916</id>
	<title>Re:Yay</title>
	<author>Anonymous</author>
	<datestamp>1264965720000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p><div class="quote"><p>Times like this make me proud to be a member of the human race</p></div><p>Times like this make me relieved to be a member of the human race, because we aren't very tasty</p></div>
	</htmltext>
<tokenext>Times like this make me proud to be a member of the human raceTimes like this make me relieved to be a member of the human race , because we are n't very tasty</tokentext>
<sentencetext>Times like this make me proud to be a member of the human raceTimes like this make me relieved to be a member of the human race, because we aren't very tasty
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971524</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972592</id>
	<title>Re:Silly scientists. ^^</title>
	<author>Anonymous</author>
	<datestamp>1264969560000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>1</modscore>
	<htmltext><p>For #3.</p><p>Try lightly coating both sides of the beef in sugar before browning. It will  make the beef brown at least twice as fast which will save the core temperature</p></htmltext>
<tokenext>For # 3.Try lightly coating both sides of the beef in sugar before browning .
It will make the beef brown at least twice as fast which will save the core temperature</tokentext>
<sentencetext>For #3.Try lightly coating both sides of the beef in sugar before browning.
It will  make the beef brown at least twice as fast which will save the core temperature</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971502</id>
	<title>Oleic acid.</title>
	<author>FooAtWFU</author>
	<datestamp>1264962900000</datestamp>
	<modclass>Funny</modclass>
	<modscore>3</modscore>
	<htmltext>It's what's for dinner. Tonight.</htmltext>
<tokenext>It 's what 's for dinner .
Tonight .</tokentext>
<sentencetext>It's what's for dinner.
Tonight.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973836</id>
	<title>Re:Silly scientists. ^^</title>
	<author>oldhack</author>
	<datestamp>1264933200000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>Dude, you've got a lot of time on your hand.   Couldn't even read the whole thing.</htmltext>
<tokenext>Dude , you 've got a lot of time on your hand .
Could n't even read the whole thing .</tokentext>
<sentencetext>Dude, you've got a lot of time on your hand.
Couldn't even read the whole thing.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972746</id>
	<title>ours has the most oleic acid w/o a prescription</title>
	<author>Anonymous</author>
	<datestamp>1264970340000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>I'm getting the sense that oleic acid has as much to do with  tenderness, smell, and overall taste.<br>as midichlorines have to do with being a Jedi.</p><p>i.e.  its a cause/effect issue and if you rely too much on it you'll end up with alot of beef Darth Vaders.</p></htmltext>
<tokenext>I 'm getting the sense that oleic acid has as much to do with tenderness , smell , and overall taste.as midichlorines have to do with being a Jedi.i.e .
its a cause/effect issue and if you rely too much on it you 'll end up with alot of beef Darth Vaders .</tokentext>
<sentencetext>I'm getting the sense that oleic acid has as much to do with  tenderness, smell, and overall taste.as midichlorines have to do with being a Jedi.i.e.
its a cause/effect issue and if you rely too much on it you'll end up with alot of beef Darth Vaders.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971524</id>
	<title>Yay</title>
	<author>Anonymous</author>
	<datestamp>1264963020000</datestamp>
	<modclass>Funny</modclass>
	<modscore>3</modscore>
	<htmltext>This is an example of people using science to the fullest of our ability. Times like this make me proud to be a member of the human race</htmltext>
<tokenext>This is an example of people using science to the fullest of our ability .
Times like this make me proud to be a member of the human race</tokentext>
<sentencetext>This is an example of people using science to the fullest of our ability.
Times like this make me proud to be a member of the human race</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972880</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>Anonymous</author>
	<datestamp>1264971060000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>yea, I live in Chile, and we might talk bad about most things from Argentina for sport, but I don't think there is anyone in the neighboring countries that would not fairly quickly admit that Argentina has some of the best beef in the World. I don't believe they even export the really good stuff either, having compared the quality of Argentina beef in both Argentina and at least a half dozen other countries. Most greasy spoon hole in the wall mom and pop type operations in Argentina will serve up steaks to make the best restaurants in the World jealous.</p><p>I have also worked and lived around American cattle farms. Plastic and tasteless would be be an improvement. They started selling American beef in Chile a few years ago, and I don't anyone that buys it. On the other hand, I have had free range Buffalo in the U.S., and could see how they bread the flavor out out of the cattle.</p></htmltext>
<tokenext>yea , I live in Chile , and we might talk bad about most things from Argentina for sport , but I do n't think there is anyone in the neighboring countries that would not fairly quickly admit that Argentina has some of the best beef in the World .
I do n't believe they even export the really good stuff either , having compared the quality of Argentina beef in both Argentina and at least a half dozen other countries .
Most greasy spoon hole in the wall mom and pop type operations in Argentina will serve up steaks to make the best restaurants in the World jealous.I have also worked and lived around American cattle farms .
Plastic and tasteless would be be an improvement .
They started selling American beef in Chile a few years ago , and I do n't anyone that buys it .
On the other hand , I have had free range Buffalo in the U.S. , and could see how they bread the flavor out out of the cattle .</tokentext>
<sentencetext>yea, I live in Chile, and we might talk bad about most things from Argentina for sport, but I don't think there is anyone in the neighboring countries that would not fairly quickly admit that Argentina has some of the best beef in the World.
I don't believe they even export the really good stuff either, having compared the quality of Argentina beef in both Argentina and at least a half dozen other countries.
Most greasy spoon hole in the wall mom and pop type operations in Argentina will serve up steaks to make the best restaurants in the World jealous.I have also worked and lived around American cattle farms.
Plastic and tasteless would be be an improvement.
They started selling American beef in Chile a few years ago, and I don't anyone that buys it.
On the other hand, I have had free range Buffalo in the U.S., and could see how they bread the flavor out out of the cattle.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972722</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30976198</id>
	<title>Re:Go Vegan</title>
	<author>jd2112</author>
	<datestamp>1264947840000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>You've got it all wrong. A vegan diet means to eat a Cheverolet Vega. But consuming that much rust can't be healthy...</htmltext>
<tokenext>You 've got it all wrong .
A vegan diet means to eat a Cheverolet Vega .
But consuming that much rust ca n't be healthy.. .</tokentext>
<sentencetext>You've got it all wrong.
A vegan diet means to eat a Cheverolet Vega.
But consuming that much rust can't be healthy...</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971546</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972722</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>owlnation</author>
	<datestamp>1264970220000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><blockquote><div><p>The best beef cows are in the US</p></div> </blockquote><p>

Hmmm, as a well-traveled European I have to disagree. The best beef cows are indeed American, but not from the US. Try Argentinian beef, it's awesome. You don't know what you are missing.</p></div>
	</htmltext>
<tokenext>The best beef cows are in the US Hmmm , as a well-traveled European I have to disagree .
The best beef cows are indeed American , but not from the US .
Try Argentinian beef , it 's awesome .
You do n't know what you are missing .</tokentext>
<sentencetext>The best beef cows are in the US 

Hmmm, as a well-traveled European I have to disagree.
The best beef cows are indeed American, but not from the US.
Try Argentinian beef, it's awesome.
You don't know what you are missing.
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30976656</id>
	<title>Re:Silly scientists. ^^</title>
	<author>Anonymous</author>
	<datestamp>1264951920000</datestamp>
	<modclass>Informativ</modclass>
	<modscore>1</modscore>
	<htmltext><p>Or buy a slow cooker, stick the meat in there and leave on "Auto" for 8 hours. Do it before you go to work, and come home to the softest, tastiest meat you've ever had. I swear you could cook old saddlebags this way.</p></htmltext>
<tokenext>Or buy a slow cooker , stick the meat in there and leave on " Auto " for 8 hours .
Do it before you go to work , and come home to the softest , tastiest meat you 've ever had .
I swear you could cook old saddlebags this way .</tokentext>
<sentencetext>Or buy a slow cooker, stick the meat in there and leave on "Auto" for 8 hours.
Do it before you go to work, and come home to the softest, tastiest meat you've ever had.
I swear you could cook old saddlebags this way.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974144</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>Anonymous</author>
	<datestamp>1264934640000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p><div class="quote"><p>The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef". It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.</p></div><p>The beef I had in Kobe was, by far, the most delicious thing I've ever put in my mouth.<br>I nearly drown in my own saliva every time I think about it. So good.... so, SO good.</p></div>
	</htmltext>
<tokenext>The best beef cows are in the US and have far lower levels of marbling than the famed " Kobe beef " .
It 's not a matter of how coddled the cows are until they are slaughtered , it 's all about breeding stock.The beef I had in Kobe was , by far , the most delicious thing I 've ever put in my mouth.I nearly drown in my own saliva every time I think about it .
So good.... so , SO good .</tokentext>
<sentencetext>The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef".
It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.The beef I had in Kobe was, by far, the most delicious thing I've ever put in my mouth.I nearly drown in my own saliva every time I think about it.
So good.... so, SO good.
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30975246</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>stimpleton</author>
	<datestamp>1264941780000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><i>The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef". It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.</i>
<br> <br>
In this case it is not so much about performance genetics but environment.
 The US uses feedlots and grain based diets. The animals manifest this in receding jaw structure, and poor feet. This comines to put the fat subcutaneously along the back. Upto 3 inches deep compared to the natural grass feed environments such as Argentina, New Zealand etc, where subcutaneous fat may be only 1/2 inch yet will give a higher marbling.  
If your concern is about fat then I have a terrible revelation for you. New Zealand exports its beef to the US, where it is mixed with the US subcutaneous fat. That product becomes the small goods base: burger patties etc.</htmltext>
<tokenext>The best beef cows are in the US and have far lower levels of marbling than the famed " Kobe beef " .
It 's not a matter of how coddled the cows are until they are slaughtered , it 's all about breeding stock .
In this case it is not so much about performance genetics but environment .
The US uses feedlots and grain based diets .
The animals manifest this in receding jaw structure , and poor feet .
This comines to put the fat subcutaneously along the back .
Upto 3 inches deep compared to the natural grass feed environments such as Argentina , New Zealand etc , where subcutaneous fat may be only 1/2 inch yet will give a higher marbling .
If your concern is about fat then I have a terrible revelation for you .
New Zealand exports its beef to the US , where it is mixed with the US subcutaneous fat .
That product becomes the small goods base : burger patties etc .</tokentext>
<sentencetext>The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef".
It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.
In this case it is not so much about performance genetics but environment.
The US uses feedlots and grain based diets.
The animals manifest this in receding jaw structure, and poor feet.
This comines to put the fat subcutaneously along the back.
Upto 3 inches deep compared to the natural grass feed environments such as Argentina, New Zealand etc, where subcutaneous fat may be only 1/2 inch yet will give a higher marbling.
If your concern is about fat then I have a terrible revelation for you.
New Zealand exports its beef to the US, where it is mixed with the US subcutaneous fat.
That product becomes the small goods base: burger patties etc.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971518</id>
	<title>Re:Go Vegan</title>
	<author>Wumpus</author>
	<datestamp>1264962960000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>B12?</p></htmltext>
<tokenext>B12 ?</tokentext>
<sentencetext>B12?</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972660</id>
	<title>Re:Go Vegan</title>
	<author>kaizokuace</author>
	<datestamp>1264969920000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>Babies can't go vegan so why should I?</htmltext>
<tokenext>Babies ca n't go vegan so why should I ?</tokentext>
<sentencetext>Babies can't go vegan so why should I?</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30986476</id>
	<title>Tender loin is tender</title>
	<author>zymano</author>
	<datestamp>1265017200000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>because of the type of muscle.</p><p>It's not all marbling.</p></htmltext>
<tokenext>because of the type of muscle.It 's not all marbling .</tokentext>
<sentencetext>because of the type of muscle.It's not all marbling.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973718</id>
	<title>Re:Silly scientists. ^^</title>
	<author>noidentity</author>
	<datestamp>1264932420000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>I'm a vegetarian (don't trust meat industry, as opposed to being against eating it), but you make me almost want to buy a slab of meat and try your procedure. Maybe if I'm ever preparing for someone else...</htmltext>
<tokenext>I 'm a vegetarian ( do n't trust meat industry , as opposed to being against eating it ) , but you make me almost want to buy a slab of meat and try your procedure .
Maybe if I 'm ever preparing for someone else.. .</tokentext>
<sentencetext>I'm a vegetarian (don't trust meat industry, as opposed to being against eating it), but you make me almost want to buy a slab of meat and try your procedure.
Maybe if I'm ever preparing for someone else...</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974466</id>
	<title>Similar devices already in use</title>
	<author>Anonymous</author>
	<datestamp>1264936440000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>I recently visited a beef abatoir (in NSW, Australia) for work. The thing that suprised me most was that the process of "meat grading" was completely automated.  A slit was cut between two ribs and exposed to the air for about 20 minutes.  Then they just pointed a hand-held scanner device at the exposed meat, and "Grade AAA" or "Grade AA+" etc appeared on a screen.</p><p>As a side note to the vegos, I found the on-site vets to be absolutely passionate about animal welfare.  The animals were well looked after and quite comfortable and happy until they were electrically stunned.  They make a serious effort to make sure the animals experience as little stress as possible - apart from anything else, it spoils the meat.</p></htmltext>
<tokenext>I recently visited a beef abatoir ( in NSW , Australia ) for work .
The thing that suprised me most was that the process of " meat grading " was completely automated .
A slit was cut between two ribs and exposed to the air for about 20 minutes .
Then they just pointed a hand-held scanner device at the exposed meat , and " Grade AAA " or " Grade AA + " etc appeared on a screen.As a side note to the vegos , I found the on-site vets to be absolutely passionate about animal welfare .
The animals were well looked after and quite comfortable and happy until they were electrically stunned .
They make a serious effort to make sure the animals experience as little stress as possible - apart from anything else , it spoils the meat .</tokentext>
<sentencetext>I recently visited a beef abatoir (in NSW, Australia) for work.
The thing that suprised me most was that the process of "meat grading" was completely automated.
A slit was cut between two ribs and exposed to the air for about 20 minutes.
Then they just pointed a hand-held scanner device at the exposed meat, and "Grade AAA" or "Grade AA+" etc appeared on a screen.As a side note to the vegos, I found the on-site vets to be absolutely passionate about animal welfare.
The animals were well looked after and quite comfortable and happy until they were electrically stunned.
They make a serious effort to make sure the animals experience as little stress as possible - apart from anything else, it spoils the meat.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972378</id>
	<title>Re:Yay</title>
	<author>Anonymous</author>
	<datestamp>1264968180000</datestamp>
	<modclass>Insightful</modclass>
	<modscore>4</modscore>
	<htmltext>Seriously, I would <i>love</i> some objective metrics for tastiness.  I feel meat and vegetables have been selected for all the wrong things - resistance to herbicides, vibrant color, durability during shipping - because these are what consumers can see through the shinkwrap at the store.  If we could put a number on how "zesty" tomatoes taste, then there would be an incentive to sell tomatoes that taste like tomatoes.</htmltext>
<tokenext>Seriously , I would love some objective metrics for tastiness .
I feel meat and vegetables have been selected for all the wrong things - resistance to herbicides , vibrant color , durability during shipping - because these are what consumers can see through the shinkwrap at the store .
If we could put a number on how " zesty " tomatoes taste , then there would be an incentive to sell tomatoes that taste like tomatoes .</tokentext>
<sentencetext>Seriously, I would love some objective metrics for tastiness.
I feel meat and vegetables have been selected for all the wrong things - resistance to herbicides, vibrant color, durability during shipping - because these are what consumers can see through the shinkwrap at the store.
If we could put a number on how "zesty" tomatoes taste, then there would be an incentive to sell tomatoes that taste like tomatoes.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971524</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971546</id>
	<title>Re:Go Vegan</title>
	<author>FooAtWFU</author>
	<datestamp>1264963200000</datestamp>
	<modclass>Funny</modclass>
	<modscore>2</modscore>
	<htmltext>We'd go on a vegan diet, but the delivery time from Vega is too long.</htmltext>
<tokenext>We 'd go on a vegan diet , but the delivery time from Vega is too long .</tokentext>
<sentencetext>We'd go on a vegan diet, but the delivery time from Vega is too long.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972346</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>Anonymous</author>
	<datestamp>1264968000000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>It's absolutely true, what you said about the over-marbling being a slice of bologna.</p><p>I think the breeding stock AND the diet of the Kobe's contributes to the difference.</p><p>But you can also realize that oleic acid comes from the fat, and is released during cooking.</p><p>It's these "sweet fats" that the human mind is attuned to recognize as tasting good.</p></htmltext>
<tokenext>It 's absolutely true , what you said about the over-marbling being a slice of bologna.I think the breeding stock AND the diet of the Kobe 's contributes to the difference.But you can also realize that oleic acid comes from the fat , and is released during cooking.It 's these " sweet fats " that the human mind is attuned to recognize as tasting good .</tokentext>
<sentencetext>It's absolutely true, what you said about the over-marbling being a slice of bologna.I think the breeding stock AND the diet of the Kobe's contributes to the difference.But you can also realize that oleic acid comes from the fat, and is released during cooking.It's these "sweet fats" that the human mind is attuned to recognize as tasting good.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</id>
	<title>Silly scientists. ^^</title>
	<author>Hurricane78</author>
	<datestamp>1264966020000</datestamp>
	<modclass>Informativ</modclass>
	<modscore>3</modscore>
	<htmltext><p>From personal experience:<br>A medium-grade piece of meat, prepared the right way, beats the best meat, prepared the wrong way.<br>The wrong way, is what most people think is normal.</p><p>The right way goes like this:<br>Think about the actual chemistry.<br>1. Fat does make it tastier! Marbling is a good thing! (Also if you stuff yourself with pure starch and sugars [including what is called &ldquo;bread&rdquo;] it&rsquo;s not the fat that&rsquo;s making you fat.)<br>2. The higher the temperature, the more you wreck the meat. That&rsquo;s a no-brainer. So the lower, the better. Which takes a really long time, but does not really cost more in energy. The optimal temperature is the lowest one, which still allows protein coagulation, but as little &ldquo;sweating&rdquo; / water evaporation as possible. So from 50 to a maximum of 80 degrees celsius. For a big roast, this can easily take from 4 to 12 hours! But remember that at 50 degrees, you could practically leave it in there forever, witout any negative effects.<br>3. Now of course you get a problem, since this will not lead to much browning. But the browning creates important flavors! So you have to fry it just as much, to get the Maillard reaction to brown enough of the outer crust, for it to be like you want it. And here lies the problem: This overheats the core too, you lose water, and the meat becomes tough as leather. But I found a nice hack, to prevent that: Right before frying, cool the meat as close to the freezing point as possible (but not actually freezing, since the ice crystals are bad). Do it slowly, since you want the <em>core</em> to be cold! Which protects it from the heat.<br>4. Always first fry, <em>then</em> put it in the oven. Not the other way around. Because else, the cooling method does not work, and you also will not know when to take it out, so that it&rsquo;s perfect <em>after</em> the following frying. When you can check it in the oven, it&rsquo;s much easier, because it&rsquo;s a matter of half an hour to an hour between good and bad. Not a matter of seconds!</p><p>So in short:<br>1. Cool close to freezing point.<br>2. Fry as short as possible. Always stop, as soon as the core gets over 50-80 degrees Celsius.<br>3. Put in the oven at those 50-80 degrees. (Buy a oven thermometer, or even better: A roast thermometer with a needle. Because your oven can be off by up to 20 degrees Celsius!)<br>4. Wait until you think it&rsquo;s good. This is a matter of experience and temperature. But at 80 degrees, a 2-person roast can take 4 hours. The same one an 55-60 degrees, can take 6-8 hours! Check every half hour. While doing something else (I work from home in parallel.)<br>5. Notice that it has lost no juice. This is an indicator that you did it right. But since you can&rsquo;t make any gravy without that juice, you have to use something else. Like that concentrated meat juice &amp; co you can buy in the supermarket. Add a bit whine perhaps, a bit mixed pepper, real butter, spring onions if you like them... you know the drill.<br>6. Enjoy your 5&euro;/kg meat which tastes like &gt;10&euro;/kg meat! And the feeling of having done cool science/chemistry at the same time!</p></htmltext>
<tokenext>From personal experience : A medium-grade piece of meat , prepared the right way , beats the best meat , prepared the wrong way.The wrong way , is what most people think is normal.The right way goes like this : Think about the actual chemistry.1 .
Fat does make it tastier !
Marbling is a good thing !
( Also if you stuff yourself with pure starch and sugars [ including what is called    bread    ] it    s not the fat that    s making you fat. ) 2 .
The higher the temperature , the more you wreck the meat .
That    s a no-brainer .
So the lower , the better .
Which takes a really long time , but does not really cost more in energy .
The optimal temperature is the lowest one , which still allows protein coagulation , but as little    sweating    / water evaporation as possible .
So from 50 to a maximum of 80 degrees celsius .
For a big roast , this can easily take from 4 to 12 hours !
But remember that at 50 degrees , you could practically leave it in there forever , witout any negative effects.3 .
Now of course you get a problem , since this will not lead to much browning .
But the browning creates important flavors !
So you have to fry it just as much , to get the Maillard reaction to brown enough of the outer crust , for it to be like you want it .
And here lies the problem : This overheats the core too , you lose water , and the meat becomes tough as leather .
But I found a nice hack , to prevent that : Right before frying , cool the meat as close to the freezing point as possible ( but not actually freezing , since the ice crystals are bad ) .
Do it slowly , since you want the core to be cold !
Which protects it from the heat.4 .
Always first fry , then put it in the oven .
Not the other way around .
Because else , the cooling method does not work , and you also will not know when to take it out , so that it    s perfect after the following frying .
When you can check it in the oven , it    s much easier , because it    s a matter of half an hour to an hour between good and bad .
Not a matter of seconds ! So in short : 1 .
Cool close to freezing point.2 .
Fry as short as possible .
Always stop , as soon as the core gets over 50-80 degrees Celsius.3 .
Put in the oven at those 50-80 degrees .
( Buy a oven thermometer , or even better : A roast thermometer with a needle .
Because your oven can be off by up to 20 degrees Celsius ! ) 4 .
Wait until you think it    s good .
This is a matter of experience and temperature .
But at 80 degrees , a 2-person roast can take 4 hours .
The same one an 55-60 degrees , can take 6-8 hours !
Check every half hour .
While doing something else ( I work from home in parallel. ) 5 .
Notice that it has lost no juice .
This is an indicator that you did it right .
But since you can    t make any gravy without that juice , you have to use something else .
Like that concentrated meat juice &amp; co you can buy in the supermarket .
Add a bit whine perhaps , a bit mixed pepper , real butter , spring onions if you like them... you know the drill.6 .
Enjoy your 5    /kg meat which tastes like &gt; 10    /kg meat !
And the feeling of having done cool science/chemistry at the same time !</tokentext>
<sentencetext>From personal experience:A medium-grade piece of meat, prepared the right way, beats the best meat, prepared the wrong way.The wrong way, is what most people think is normal.The right way goes like this:Think about the actual chemistry.1.
Fat does make it tastier!
Marbling is a good thing!
(Also if you stuff yourself with pure starch and sugars [including what is called “bread”] it’s not the fat that’s making you fat.)2.
The higher the temperature, the more you wreck the meat.
That’s a no-brainer.
So the lower, the better.
Which takes a really long time, but does not really cost more in energy.
The optimal temperature is the lowest one, which still allows protein coagulation, but as little “sweating” / water evaporation as possible.
So from 50 to a maximum of 80 degrees celsius.
For a big roast, this can easily take from 4 to 12 hours!
But remember that at 50 degrees, you could practically leave it in there forever, witout any negative effects.3.
Now of course you get a problem, since this will not lead to much browning.
But the browning creates important flavors!
So you have to fry it just as much, to get the Maillard reaction to brown enough of the outer crust, for it to be like you want it.
And here lies the problem: This overheats the core too, you lose water, and the meat becomes tough as leather.
But I found a nice hack, to prevent that: Right before frying, cool the meat as close to the freezing point as possible (but not actually freezing, since the ice crystals are bad).
Do it slowly, since you want the core to be cold!
Which protects it from the heat.4.
Always first fry, then put it in the oven.
Not the other way around.
Because else, the cooling method does not work, and you also will not know when to take it out, so that it’s perfect after the following frying.
When you can check it in the oven, it’s much easier, because it’s a matter of half an hour to an hour between good and bad.
Not a matter of seconds!So in short:1.
Cool close to freezing point.2.
Fry as short as possible.
Always stop, as soon as the core gets over 50-80 degrees Celsius.3.
Put in the oven at those 50-80 degrees.
(Buy a oven thermometer, or even better: A roast thermometer with a needle.
Because your oven can be off by up to 20 degrees Celsius!)4.
Wait until you think it’s good.
This is a matter of experience and temperature.
But at 80 degrees, a 2-person roast can take 4 hours.
The same one an 55-60 degrees, can take 6-8 hours!
Check every half hour.
While doing something else (I work from home in parallel.)5.
Notice that it has lost no juice.
This is an indicator that you did it right.
But since you can’t make any gravy without that juice, you have to use something else.
Like that concentrated meat juice &amp; co you can buy in the supermarket.
Add a bit whine perhaps, a bit mixed pepper, real butter, spring onions if you like them... you know the drill.6.
Enjoy your 5€/kg meat which tastes like &gt;10€/kg meat!
And the feeling of having done cool science/chemistry at the same time!</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971990</id>
	<title>Re:Go Vegan</title>
	<author>Anonymous</author>
	<datestamp>1264966260000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext>All this talk of meat is making me hungry for a hamburger...mmmm.....meat....</htmltext>
<tokenext>All this talk of meat is making me hungry for a hamburger...mmmm.....meat... .</tokentext>
<sentencetext>All this talk of meat is making me hungry for a hamburger...mmmm.....meat....</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971522</id>
	<title>You don't need a camera to taste my beef</title>
	<author>Anonymous</author>
	<datestamp>1264962960000</datestamp>
	<modclass>Flamebait</modclass>
	<modscore>-1</modscore>
	<htmltext><p>Just put your mouth around it and let your tongue do the tasting.</p><p>Vegans a pussies. Dicks fuck pussies.</p></htmltext>
<tokenext>Just put your mouth around it and let your tongue do the tasting.Vegans a pussies .
Dicks fuck pussies .</tokentext>
<sentencetext>Just put your mouth around it and let your tongue do the tasting.Vegans a pussies.
Dicks fuck pussies.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971548</id>
	<title>And then what?</title>
	<author>FlyByPC</author>
	<datestamp>1264963260000</datestamp>
	<modclass>Insightful</modclass>
	<modscore>3</modscore>
	<htmltext>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty. It needs to be a more sophisticated, hard-to-fool algorithm than that.</htmltext>
<tokenext>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty .
It needs to be a more sophisticated , hard-to-fool algorithm than that .</tokentext>
<sentencetext>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty.
It needs to be a more sophisticated, hard-to-fool algorithm than that.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971788</id>
	<title>not to be a grammar nazi...</title>
	<author>Anonymous</author>
	<datestamp>1264965060000</datestamp>
	<modclass>Informativ</modclass>
	<modscore>5</modscore>
	<htmltext><p><div class="quote"><p>to try and determine</p></div><p>Can we <em>please</em> stop using "try <b>and</b>" when we mean "try <b>to</b>"? Many say it's non-standard in written speech, but it's worse - it means something entirely different. If you "try and determine" (conjunction), you succeed at it and the "try" part is rather redundant. If you "try to determine" (preposition), "to determine" becomes the object of "try".</p><p>You can start modding this down now, or making fun if you haven't the points.</p></div>
	</htmltext>
<tokenext>to try and determineCan we please stop using " try and " when we mean " try to " ?
Many say it 's non-standard in written speech , but it 's worse - it means something entirely different .
If you " try and determine " ( conjunction ) , you succeed at it and the " try " part is rather redundant .
If you " try to determine " ( preposition ) , " to determine " becomes the object of " try " .You can start modding this down now , or making fun if you have n't the points .</tokentext>
<sentencetext>to try and determineCan we please stop using "try and" when we mean "try to"?
Many say it's non-standard in written speech, but it's worse - it means something entirely different.
If you "try and determine" (conjunction), you succeed at it and the "try" part is rather redundant.
If you "try to determine" (preposition), "to determine" becomes the object of "try".You can start modding this down now, or making fun if you haven't the points.
	</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971660</id>
	<title>Now...</title>
	<author>Anonymous</author>
	<datestamp>1264964040000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext>if only we could do that for the opposite gender.</htmltext>
<tokenext>if only we could do that for the opposite gender .</tokentext>
<sentencetext>if only we could do that for the opposite gender.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974510</id>
	<title>Re:not to be a grammar nazi...</title>
	<author>Petrushka</author>
	<datestamp>1264936800000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>4</modscore>
	<htmltext><p><div class="quote"><p>Can we <em>please</em> stop using "try <b>and</b>" when we mean "try <b>to</b>"? Many say it's non-standard in written speech, but it's worse - it means something entirely different.</p></div><p>"Try and" is in fact the older expression, and is closer to the core meaning of "try". Here's the earliest usage --</p><p><div class="quote"><p>They try and express their love to God by their thankfulness to him. -- J. Sergeant, 1686</p></div><p>"Try" taking an infinitive only goes back to a 1697 poem of Dryden's (though there's a cognate usage of "trial" that goes back to 1683).</p><p>Age isn't the main indicator of which is better, of course. The point is that once upon a time "try" didn't mean "attempt"; that's a secondary meaning that it was gaining in the late 17th century. The original meaning, which it still has, is "test, prove, experiment", as in "Try before you buy", or "I shall try this infrared camera technology and, I hope, thereby determine the tastiest slices of beef".</p><p>In that sense "try and" makes considerably more sense than "try to": the implication of "try and determine" is that two intents are behind the one action, i.e. "I will conduct an experiment" <i>and also</i> "I shall (I hope!) determine". It's not actually being used as a modal verb, in other words.</p><p>The short answer is: you're fighting the losing side of a 300-year-old battle, and isn't it fun what you can find when you actually take the time to look in a dictionary?</p></div>
	</htmltext>
<tokenext>Can we please stop using " try and " when we mean " try to " ?
Many say it 's non-standard in written speech , but it 's worse - it means something entirely different .
" Try and " is in fact the older expression , and is closer to the core meaning of " try " .
Here 's the earliest usage --They try and express their love to God by their thankfulness to him .
-- J. Sergeant , 1686 " Try " taking an infinitive only goes back to a 1697 poem of Dryden 's ( though there 's a cognate usage of " trial " that goes back to 1683 ) .Age is n't the main indicator of which is better , of course .
The point is that once upon a time " try " did n't mean " attempt " ; that 's a secondary meaning that it was gaining in the late 17th century .
The original meaning , which it still has , is " test , prove , experiment " , as in " Try before you buy " , or " I shall try this infrared camera technology and , I hope , thereby determine the tastiest slices of beef " .In that sense " try and " makes considerably more sense than " try to " : the implication of " try and determine " is that two intents are behind the one action , i.e .
" I will conduct an experiment " and also " I shall ( I hope !
) determine " .
It 's not actually being used as a modal verb , in other words.The short answer is : you 're fighting the losing side of a 300-year-old battle , and is n't it fun what you can find when you actually take the time to look in a dictionary ?</tokentext>
<sentencetext>Can we please stop using "try and" when we mean "try to"?
Many say it's non-standard in written speech, but it's worse - it means something entirely different.
"Try and" is in fact the older expression, and is closer to the core meaning of "try".
Here's the earliest usage --They try and express their love to God by their thankfulness to him.
-- J. Sergeant, 1686"Try" taking an infinitive only goes back to a 1697 poem of Dryden's (though there's a cognate usage of "trial" that goes back to 1683).Age isn't the main indicator of which is better, of course.
The point is that once upon a time "try" didn't mean "attempt"; that's a secondary meaning that it was gaining in the late 17th century.
The original meaning, which it still has, is "test, prove, experiment", as in "Try before you buy", or "I shall try this infrared camera technology and, I hope, thereby determine the tastiest slices of beef".In that sense "try and" makes considerably more sense than "try to": the implication of "try and determine" is that two intents are behind the one action, i.e.
"I will conduct an experiment" and also "I shall (I hope!
) determine".
It's not actually being used as a modal verb, in other words.The short answer is: you're fighting the losing side of a 300-year-old battle, and isn't it fun what you can find when you actually take the time to look in a dictionary?
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971788</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973802</id>
	<title>Re:not to be a grammar nazi...</title>
	<author>oldhack</author>
	<datestamp>1264933020000</datestamp>
	<modclass>Funny</modclass>
	<modscore>2</modscore>
	<htmltext>Stupid grammar nazi.</htmltext>
<tokenext>Stupid grammar nazi .</tokentext>
<sentencetext>Stupid grammar nazi.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971788</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973766</id>
	<title>Re:Yay</title>
	<author>oldhack</author>
	<datestamp>1264932720000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>Meh, our taste evolve along with everything.  No such thing as objective metric for tastiness.</htmltext>
<tokenext>Meh , our taste evolve along with everything .
No such thing as objective metric for tastiness .</tokentext>
<sentencetext>Meh, our taste evolve along with everything.
No such thing as objective metric for tastiness.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972378</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971976</id>
	<title>oh great</title>
	<author>Anonymous</author>
	<datestamp>1264966200000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>just wait till the butchers catch on and charge more for the high Oleic acid level in what we buy</p></htmltext>
<tokenext>just wait till the butchers catch on and charge more for the high Oleic acid level in what we buy</tokentext>
<sentencetext>just wait till the butchers catch on and charge more for the high Oleic acid level in what we buy</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30977070</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>gemada</author>
	<datestamp>1264956780000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>American beef is corn fed and is not good. Grain fed beef from other countries is much better.</htmltext>
<tokenext>American beef is corn fed and is not good .
Grain fed beef from other countries is much better .</tokentext>
<sentencetext>American beef is corn fed and is not good.
Grain fed beef from other countries is much better.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</id>
	<title>Marbling good. Greasy bad</title>
	<author>BadAnalogyGuy</author>
	<datestamp>1264963080000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>4</modscore>
	<htmltext><p>Having had Japanese beef of all price levels, I can safely say that most of it is overrated and overpriced. It reminds me of the Japanese' impression of American workers, actually.</p><p>Good beef should be marbled. This gives it a good tenderness and provides flavor. However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.</p><p>The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef". It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.</p><p>So while the Japanese may find a way to rank their beef using IR, they are still stuck with the same old greasy, mushy slabs of fat.</p></htmltext>
<tokenext>Having had Japanese beef of all price levels , I can safely say that most of it is overrated and overpriced .
It reminds me of the Japanese ' impression of American workers , actually.Good beef should be marbled .
This gives it a good tenderness and provides flavor .
However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.The best beef cows are in the US and have far lower levels of marbling than the famed " Kobe beef " .
It 's not a matter of how coddled the cows are until they are slaughtered , it 's all about breeding stock.So while the Japanese may find a way to rank their beef using IR , they are still stuck with the same old greasy , mushy slabs of fat .</tokentext>
<sentencetext>Having had Japanese beef of all price levels, I can safely say that most of it is overrated and overpriced.
It reminds me of the Japanese' impression of American workers, actually.Good beef should be marbled.
This gives it a good tenderness and provides flavor.
However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.The best beef cows are in the US and have far lower levels of marbling than the famed "Kobe beef".
It's not a matter of how coddled the cows are until they are slaughtered, it's all about breeding stock.So while the Japanese may find a way to rank their beef using IR, they are still stuck with the same old greasy, mushy slabs of fat.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972146</id>
	<title>Just buy grassfed.</title>
	<author>Anonymous</author>
	<datestamp>1264966980000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>If you want to find the best tasting beef, buy grassfed beef. It's tastes like beef is supposed to taste. I have about 100 lbs of it sitting in my freezer, and it's tasty.</p></htmltext>
<tokenext>If you want to find the best tasting beef , buy grassfed beef .
It 's tastes like beef is supposed to taste .
I have about 100 lbs of it sitting in my freezer , and it 's tasty .</tokentext>
<sentencetext>If you want to find the best tasting beef, buy grassfed beef.
It's tastes like beef is supposed to taste.
I have about 100 lbs of it sitting in my freezer, and it's tasty.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30976828</id>
	<title>i hope they fail</title>
	<author>madddddddddd</author>
	<datestamp>1264954020000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>if they succeed, then everyone will agree that their product accurately provides reliable results.</p><p>after that happens, in the same way search engine optimizers operate, beef quality optimizers will step in to spray on or radiate out whatever the device is looking for.</p><p>fast forward a generation and we're all convinced mcnuggets are the highest quality food.</p></htmltext>
<tokenext>if they succeed , then everyone will agree that their product accurately provides reliable results.after that happens , in the same way search engine optimizers operate , beef quality optimizers will step in to spray on or radiate out whatever the device is looking for.fast forward a generation and we 're all convinced mcnuggets are the highest quality food .</tokentext>
<sentencetext>if they succeed, then everyone will agree that their product accurately provides reliable results.after that happens, in the same way search engine optimizers operate, beef quality optimizers will step in to spray on or radiate out whatever the device is looking for.fast forward a generation and we're all convinced mcnuggets are the highest quality food.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974040</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>uncqual</author>
	<datestamp>1264934100000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>2</modscore>
	<htmltext><p><div class="quote"><p>Even worse is American pork!<nobr> <wbr></nobr>... because there has been such a drop in fat levels and the pieces are so closely trimmed.</p></div><p>Agreed.
<br> <br>
Back in the 70's, I loved pork (roast, chops, anything) and even Mom's guiding principle of "Anything worth cooking is worth overcooking" left <i>Porky the Supermarket Pig</i> quite tasty. Indeed, pork was probably my favorite meat (a juicy pork roast - yum, yum).
<br> <br>
Now, I rarely eat pork -- <i>Porky the Skinny Supermarket Pig</i> is nearly tasteless and one has to "do something" with it other than just toss it in the oven or on the grill to make it tasty -- and even then it doesn't have that nice flavor I remember because it tastes like whatever it was seasoned with, coated with, marinated in, or stuffed with.
<br> <br>
I wish the hog and pig farming industry would figure out that there are some of us who eat fatty stuff because we like it, don't have cholesterol problems, work out, and limit our caloric intake -- and want "good pork" rather than "skinny tasteless pork". Perhaps introduce a "choice" vs. "prime" type of grading system for pork - "prime" beef costs a bit more but is widely available and <i>much</i> better -- why not the same for pork? Until the pork agribusiness figures this out, they won't get much of my business.
<br> <br>
(I was <i>so</i> thrilled when my local CostCo started routinely having a couple of cuts of prime stakes at about $11/lb -- there's better steaks out there, but these are  a great price performer).</p></div>
	</htmltext>
<tokenext>Even worse is American pork !
... because there has been such a drop in fat levels and the pieces are so closely trimmed.Agreed .
Back in the 70 's , I loved pork ( roast , chops , anything ) and even Mom 's guiding principle of " Anything worth cooking is worth overcooking " left Porky the Supermarket Pig quite tasty .
Indeed , pork was probably my favorite meat ( a juicy pork roast - yum , yum ) .
Now , I rarely eat pork -- Porky the Skinny Supermarket Pig is nearly tasteless and one has to " do something " with it other than just toss it in the oven or on the grill to make it tasty -- and even then it does n't have that nice flavor I remember because it tastes like whatever it was seasoned with , coated with , marinated in , or stuffed with .
I wish the hog and pig farming industry would figure out that there are some of us who eat fatty stuff because we like it , do n't have cholesterol problems , work out , and limit our caloric intake -- and want " good pork " rather than " skinny tasteless pork " .
Perhaps introduce a " choice " vs. " prime " type of grading system for pork - " prime " beef costs a bit more but is widely available and much better -- why not the same for pork ?
Until the pork agribusiness figures this out , they wo n't get much of my business .
( I was so thrilled when my local CostCo started routinely having a couple of cuts of prime stakes at about $ 11/lb -- there 's better steaks out there , but these are a great price performer ) .</tokentext>
<sentencetext>Even worse is American pork!
... because there has been such a drop in fat levels and the pieces are so closely trimmed.Agreed.
Back in the 70's, I loved pork (roast, chops, anything) and even Mom's guiding principle of "Anything worth cooking is worth overcooking" left Porky the Supermarket Pig quite tasty.
Indeed, pork was probably my favorite meat (a juicy pork roast - yum, yum).
Now, I rarely eat pork -- Porky the Skinny Supermarket Pig is nearly tasteless and one has to "do something" with it other than just toss it in the oven or on the grill to make it tasty -- and even then it doesn't have that nice flavor I remember because it tastes like whatever it was seasoned with, coated with, marinated in, or stuffed with.
I wish the hog and pig farming industry would figure out that there are some of us who eat fatty stuff because we like it, don't have cholesterol problems, work out, and limit our caloric intake -- and want "good pork" rather than "skinny tasteless pork".
Perhaps introduce a "choice" vs. "prime" type of grading system for pork - "prime" beef costs a bit more but is widely available and much better -- why not the same for pork?
Until the pork agribusiness figures this out, they won't get much of my business.
(I was so thrilled when my local CostCo started routinely having a couple of cuts of prime stakes at about $11/lb -- there's better steaks out there, but these are  a great price performer).
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972204</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973618</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>Huntr</author>
	<datestamp>1264931940000</datestamp>
	<modclass>Informativ</modclass>
	<modscore>2</modscore>
	<htmltext>To go even further, it's not necessarily WHERE the beef is from, but what they eat while they're there.  Beef from Argentina is more likely to be grass-fed than corn-fed, as is common in the US (although more Argentinian ranchers are turning to feed lots and corn because of money issues).  Grass-fed beef has a lot of advantages, but economy of scale isn't one of them.</htmltext>
<tokenext>To go even further , it 's not necessarily WHERE the beef is from , but what they eat while they 're there .
Beef from Argentina is more likely to be grass-fed than corn-fed , as is common in the US ( although more Argentinian ranchers are turning to feed lots and corn because of money issues ) .
Grass-fed beef has a lot of advantages , but economy of scale is n't one of them .</tokentext>
<sentencetext>To go even further, it's not necessarily WHERE the beef is from, but what they eat while they're there.
Beef from Argentina is more likely to be grass-fed than corn-fed, as is common in the US (although more Argentinian ranchers are turning to feed lots and corn because of money issues).
Grass-fed beef has a lot of advantages, but economy of scale isn't one of them.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972722</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972418</id>
	<title>Re:Silly scientists. ^^</title>
	<author>DerekLyons</author>
	<datestamp>1264968480000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>4</modscore>
	<htmltext><blockquote><div><p>The right way goes like this</p></div></blockquote><p>The 'right way' depends entirely on the cut of beef and the intended final product.  A chuck is treated differently from the round which is treated differently from the sirloin.  Roasting produces one result (depending on the cut you are using), braising a different result, browning yet another... etc. etc.<br>
&nbsp; </p><blockquote><div><p>5. Notice that it has lost no juice. This is an indicator that you did it right. But since you can't make any gravy without that juice, you have to use something else.</p></div></blockquote><p>It sounds like you are making a roast of some kind... (but I can't really tell as you've failed to specify the cut and intended final product), but you've badly botched the chemistry.  The reason the meat appears to have 'lost' no juice is that you haven't produced any in the first place.  The primary source of 'juice' isn't the water you expend so much effort in not losing, but is the collagen and other connective tissue in the roast, which doesn't start to melt until roughly 82 degrees.  (Which is why a sirloin roast, high in fat but low in connective tissue, can be dry roasted and served rare, but chuck roasts which are filled with connective tissue are braised and always served well done.)<br>
&nbsp; <br>Further, you're cooking cycle [near freeze - browning - cooking at too low a temperature] is a method precisely designed to produce an outer layer of meat that is overcooked with the bulk of the interior badly undercooked.<br>
&nbsp; <br>
&nbsp; </p><blockquote><div><p>Enjoy your 5/kg meat which tastes like &gt;10/kg meat!</p></div></blockquote><p>I can't think of a single cut of beef that would be 'improved' by your faulty method.  From your description it sounds like you are covering the faults in your cooking method with store bought flavor additives rather than not inducing the fault in the first place.</p></div>
	</htmltext>
<tokenext>The right way goes like thisThe 'right way ' depends entirely on the cut of beef and the intended final product .
A chuck is treated differently from the round which is treated differently from the sirloin .
Roasting produces one result ( depending on the cut you are using ) , braising a different result , browning yet another... etc. etc .
  5 .
Notice that it has lost no juice .
This is an indicator that you did it right .
But since you ca n't make any gravy without that juice , you have to use something else.It sounds like you are making a roast of some kind... ( but I ca n't really tell as you 've failed to specify the cut and intended final product ) , but you 've badly botched the chemistry .
The reason the meat appears to have 'lost ' no juice is that you have n't produced any in the first place .
The primary source of 'juice ' is n't the water you expend so much effort in not losing , but is the collagen and other connective tissue in the roast , which does n't start to melt until roughly 82 degrees .
( Which is why a sirloin roast , high in fat but low in connective tissue , can be dry roasted and served rare , but chuck roasts which are filled with connective tissue are braised and always served well done .
)   Further , you 're cooking cycle [ near freeze - browning - cooking at too low a temperature ] is a method precisely designed to produce an outer layer of meat that is overcooked with the bulk of the interior badly undercooked .
    Enjoy your 5/kg meat which tastes like &gt; 10/kg meat ! I ca n't think of a single cut of beef that would be 'improved ' by your faulty method .
From your description it sounds like you are covering the faults in your cooking method with store bought flavor additives rather than not inducing the fault in the first place .</tokentext>
<sentencetext>The right way goes like thisThe 'right way' depends entirely on the cut of beef and the intended final product.
A chuck is treated differently from the round which is treated differently from the sirloin.
Roasting produces one result (depending on the cut you are using), braising a different result, browning yet another... etc. etc.
  5.
Notice that it has lost no juice.
This is an indicator that you did it right.
But since you can't make any gravy without that juice, you have to use something else.It sounds like you are making a roast of some kind... (but I can't really tell as you've failed to specify the cut and intended final product), but you've badly botched the chemistry.
The reason the meat appears to have 'lost' no juice is that you haven't produced any in the first place.
The primary source of 'juice' isn't the water you expend so much effort in not losing, but is the collagen and other connective tissue in the roast, which doesn't start to melt until roughly 82 degrees.
(Which is why a sirloin roast, high in fat but low in connective tissue, can be dry roasted and served rare, but chuck roasts which are filled with connective tissue are braised and always served well done.
)
  Further, you're cooking cycle [near freeze - browning - cooking at too low a temperature] is a method precisely designed to produce an outer layer of meat that is overcooked with the bulk of the interior badly undercooked.
  
  Enjoy your 5/kg meat which tastes like &gt;10/kg meat!I can't think of a single cut of beef that would be 'improved' by your faulty method.
From your description it sounds like you are covering the faults in your cooking method with store bought flavor additives rather than not inducing the fault in the first place.
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974260</id>
	<title>Re:Silly scientists. ^^ *you are incorrect*</title>
	<author>Anonymous</author>
	<datestamp>1264935240000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>Actually, you aren't wrong by much: stop after step 2 and you're all set.  Why can't people just put a nice sear on and leave well enough alone?</p></htmltext>
<tokenext>Actually , you are n't wrong by much : stop after step 2 and you 're all set .
Why ca n't people just put a nice sear on and leave well enough alone ?</tokentext>
<sentencetext>Actually, you aren't wrong by much: stop after step 2 and you're all set.
Why can't people just put a nice sear on and leave well enough alone?</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971936</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973510</id>
	<title>Re:And then what?</title>
	<author>osu-neko</author>
	<datestamp>1264931460000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p><div class="quote"><p>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty. It needs to be a more sophisticated, hard-to-fool algorithm than that.</p></div><p>RTFS: "The infrared camera can be tuned to pick out the Oleic acid levels <i>through a whole slab</i><nobr> <wbr></nobr>..."</p></div>
	</htmltext>
<tokenext>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty .
It needs to be a more sophisticated , hard-to-fool algorithm than that.RTFS : " The infrared camera can be tuned to pick out the Oleic acid levels through a whole slab ... "</tokentext>
<sentencetext>So you prompt the sellers to spray each piece with Oleic acid to make their display look extra-tasty.
It needs to be a more sophisticated, hard-to-fool algorithm than that.RTFS: "The infrared camera can be tuned to pick out the Oleic acid levels through a whole slab ..."
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971548</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971874</id>
	<title>Re:Oleic acid.</title>
	<author>DrMrLordX</author>
	<datestamp>1264965720000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>2</modscore>
	<htmltext>Seriously.  Oleic acid marinades may be the next big thing if they aren't already.</htmltext>
<tokenext>Seriously .
Oleic acid marinades may be the next big thing if they are n't already .</tokentext>
<sentencetext>Seriously.
Oleic acid marinades may be the next big thing if they aren't already.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971502</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971798</id>
	<title>Not than I condone cannabalism...</title>
	<author>Da Cheez</author>
	<datestamp>1264965120000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>...but what if you tried scanning a live human with this?  Might it tell you who the tastiest person in the room is?</htmltext>
<tokenext>...but what if you tried scanning a live human with this ?
Might it tell you who the tastiest person in the room is ?</tokentext>
<sentencetext>...but what if you tried scanning a live human with this?
Might it tell you who the tastiest person in the room is?</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30999012</id>
	<title>Blurred Vison</title>
	<author>lsatenstein</author>
	<datestamp>1265139180000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>I thought the topic was  Using Infrared Cameras To Find Tastiness of Beer</htmltext>
<tokenext>I thought the topic was Using Infrared Cameras To Find Tastiness of Beer</tokentext>
<sentencetext>I thought the topic was  Using Infrared Cameras To Find Tastiness of Beer</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30974138</id>
	<title>Hot Damn!</title>
	<author>The Wild Norseman</author>
	<datestamp>1264934580000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><b>"USDA grade-A <i>and</i> iPod Approved!"</b></htmltext>
<tokenext>" USDA grade-A and iPod Approved !
"</tokentext>
<sentencetext>"USDA grade-A and iPod Approved!
"</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972488</id>
	<title>Grass Fed Beef</title>
	<author>Anonymous</author>
	<datestamp>1264968900000</datestamp>
	<modclass>Informativ</modclass>
	<modscore>1</modscore>
	<htmltext><p>As a rancher (and a geek) I've done some research into this, including raising and feeding different breeds of cattle different feeds.  The result?  All marbling does is add extra fat.  If you overcook your meat, the fat keeps it from drying out, and makes it more tender.  If you don't overcook your meat, even the leanest cut can be tender and juicy.</p><p>As for flavor, yes the flavor is in the fat, but more fat doesn't mean more flavor.  What the cow is fed determines the flavor MUCH more than how much intramuscular fat is present.  When growing grapes to make wine, grapes often have the best flavor in poor soil.  In the same way, grass-fed beef has the best flavor.  I've had the best of prime beefs, and it often has all the flavor of tofu, because they feed-lot their carefully raise high-intramuscular-fat breeds on corn.  Zero flavor.  But a grass fed steer, even with a lot less fat, has much better flavor.</p><p>Get grass fed beef, cook it correctly so you don't make it tough, and you'll save money and eat better steak than the richest of Japanese.</p><p>Don't just take my word for it.   <a href="http://www.slate.com/id/2152674/" title="slate.com" rel="nofollow">http://www.slate.com/id/2152674/</a> [slate.com]</p></htmltext>
<tokenext>As a rancher ( and a geek ) I 've done some research into this , including raising and feeding different breeds of cattle different feeds .
The result ?
All marbling does is add extra fat .
If you overcook your meat , the fat keeps it from drying out , and makes it more tender .
If you do n't overcook your meat , even the leanest cut can be tender and juicy.As for flavor , yes the flavor is in the fat , but more fat does n't mean more flavor .
What the cow is fed determines the flavor MUCH more than how much intramuscular fat is present .
When growing grapes to make wine , grapes often have the best flavor in poor soil .
In the same way , grass-fed beef has the best flavor .
I 've had the best of prime beefs , and it often has all the flavor of tofu , because they feed-lot their carefully raise high-intramuscular-fat breeds on corn .
Zero flavor .
But a grass fed steer , even with a lot less fat , has much better flavor.Get grass fed beef , cook it correctly so you do n't make it tough , and you 'll save money and eat better steak than the richest of Japanese.Do n't just take my word for it .
http : //www.slate.com/id/2152674/ [ slate.com ]</tokentext>
<sentencetext>As a rancher (and a geek) I've done some research into this, including raising and feeding different breeds of cattle different feeds.
The result?
All marbling does is add extra fat.
If you overcook your meat, the fat keeps it from drying out, and makes it more tender.
If you don't overcook your meat, even the leanest cut can be tender and juicy.As for flavor, yes the flavor is in the fat, but more fat doesn't mean more flavor.
What the cow is fed determines the flavor MUCH more than how much intramuscular fat is present.
When growing grapes to make wine, grapes often have the best flavor in poor soil.
In the same way, grass-fed beef has the best flavor.
I've had the best of prime beefs, and it often has all the flavor of tofu, because they feed-lot their carefully raise high-intramuscular-fat breeds on corn.
Zero flavor.
But a grass fed steer, even with a lot less fat, has much better flavor.Get grass fed beef, cook it correctly so you don't make it tough, and you'll save money and eat better steak than the richest of Japanese.Don't just take my word for it.
http://www.slate.com/id/2152674/ [slate.com]</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30978944</id>
	<title>'One day...'</title>
	<author>Terminus32</author>
	<datestamp>1265022840000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>...we won't have a planet left if the meat industry continues to rape the planet.<br>Unless in the near future we all adopt a vegetarian diet then we are doomed!</p><p>Besides, what is tasty about a dead animal? Bland and tasteless...<br>No wonder so many Americans are fat with their obsession with meat and carbohydrates!</p></htmltext>
<tokenext>...we wo n't have a planet left if the meat industry continues to rape the planet.Unless in the near future we all adopt a vegetarian diet then we are doomed ! Besides , what is tasty about a dead animal ?
Bland and tasteless...No wonder so many Americans are fat with their obsession with meat and carbohydrates !</tokentext>
<sentencetext>...we won't have a planet left if the meat industry continues to rape the planet.Unless in the near future we all adopt a vegetarian diet then we are doomed!Besides, what is tasty about a dead animal?
Bland and tasteless...No wonder so many Americans are fat with their obsession with meat and carbohydrates!</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30976934</id>
	<title>Food tracking</title>
	<author>Anonymous</author>
	<datestamp>1264955340000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>Also of interest in the same area are developments about food tracking / food safety, partly based on GPS, imaging, barcode/QR technologies &amp; al</p><p>JPK</p></htmltext>
<tokenext>Also of interest in the same area are developments about food tracking / food safety , partly based on GPS , imaging , barcode/QR technologies &amp; alJPK</tokentext>
<sentencetext>Also of interest in the same area are developments about food tracking / food safety, partly based on GPS, imaging, barcode/QR technologies &amp; alJPK</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971700</id>
	<title>Re:Go Vegan</title>
	<author>Opportunist</author>
	<datestamp>1264964340000</datestamp>
	<modclass>Funny</modclass>
	<modscore>3</modscore>
	<htmltext><p>I'd consider it unfair to take away the food of my food.</p></htmltext>
<tokenext>I 'd consider it unfair to take away the food of my food .</tokentext>
<sentencetext>I'd consider it unfair to take away the food of my food.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972008</id>
	<title>Re:beef only?</title>
	<author>JustOK</author>
	<datestamp>1264966380000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>the post right above yours is...unfortunate.</p></htmltext>
<tokenext>the post right above yours is...unfortunate .</tokentext>
<sentencetext>the post right above yours is...unfortunate.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971608</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973896</id>
	<title>Re:Now...</title>
	<author>oldhack</author>
	<datestamp>1264933500000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext>Why is slashdot attracting so many cannibals?</htmltext>
<tokenext>Why is slashdot attracting so many cannibals ?</tokentext>
<sentencetext>Why is slashdot attracting so many cannibals?</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971660</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971586</id>
	<title>mod Up</title>
	<author>Anonymous</author>
	<datestamp>1264963500000</datestamp>
	<modclass>Troll</modclass>
	<modscore>-1</modscore>
	<htmltext><A HREF="http://goat.cx/" title="goat.cx" rel="nofollow">dying. All major</a> [goat.cx]</htmltext>
<tokenext>dying .
All major [ goat.cx ]</tokentext>
<sentencetext>dying.
All major [goat.cx]</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973760</id>
	<title>Pick best meat, after others before have done same</title>
	<author>noidentity</author>
	<datestamp>1264932720000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><blockquote><div><p>Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market?</p></div>
</blockquote><p>How will this help once everyone has it? Let's assume 1 in 4 are "good". If all the meat was bought, then 1 in 4 people would get good pieces. After everyone has this technology in their phones... 1 in 4 people will get good pieces. I fail to see any net benefit.</p></div>
	</htmltext>
<tokenext>Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market ?
How will this help once everyone has it ?
Let 's assume 1 in 4 are " good " .
If all the meat was bought , then 1 in 4 people would get good pieces .
After everyone has this technology in their phones... 1 in 4 people will get good pieces .
I fail to see any net benefit .</tokentext>
<sentencetext>Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market?
How will this help once everyone has it?
Let's assume 1 in 4 are "good".
If all the meat was bought, then 1 in 4 people would get good pieces.
After everyone has this technology in their phones... 1 in 4 people will get good pieces.
I fail to see any net benefit.
	</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30973114</id>
	<title>And to think</title>
	<author>l0ungeb0y</author>
	<datestamp>1264929240000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>... that all this time I've been using a fork to help me determine the tastiness of beef.<br>Ohh, I weep at my naivety.</p></htmltext>
<tokenext>... that all this time I 've been using a fork to help me determine the tastiness of beef.Ohh , I weep at my naivety .</tokentext>
<sentencetext>... that all this time I've been using a fork to help me determine the tastiness of beef.Ohh, I weep at my naivety.</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971608</id>
	<title>beef only?</title>
	<author>larry bagina</author>
	<datestamp>1264963680000</datestamp>
	<modclass>None</modclass>
	<modscore>-1</modscore>
	<htmltext>I wonder if we can adapt this idea to find the tastiest piece of ass.  There's nothing worse than going down on a banging hot chick and nearly vomiting on the stink!</htmltext>
<tokenext>I wonder if we can adapt this idea to find the tastiest piece of ass .
There 's nothing worse than going down on a banging hot chick and nearly vomiting on the stink !</tokentext>
<sentencetext>I wonder if we can adapt this idea to find the tastiest piece of ass.
There's nothing worse than going down on a banging hot chick and nearly vomiting on the stink!</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972282</id>
	<title>Re:Go Vegan</title>
	<author>chibiace</author>
	<datestamp>1264967580000</datestamp>
	<modclass>Funny</modclass>
	<modscore>1</modscore>
	<htmltext><p>plants are alive too you murderer!</p></htmltext>
<tokenext>plants are alive too you murderer !</tokentext>
<sentencetext>plants are alive too you murderer!</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971488</id>
	<title>Go Vegan</title>
	<author>Anonymous</author>
	<datestamp>1264962780000</datestamp>
	<modclass>Funny</modclass>
	<modscore>0</modscore>
	<htmltext><p>Human being are herbivores. Go vegan!</p></htmltext>
<tokenext>Human being are herbivores .
Go vegan !</tokentext>
<sentencetext>Human being are herbivores.
Go vegan!</sentencetext>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972204</id>
	<title>Re:Marbling good. Greasy bad</title>
	<author>DerekLyons</author>
	<datestamp>1264967220000</datestamp>
	<modclass>Interestin</modclass>
	<modscore>3</modscore>
	<htmltext><blockquote><div><p>So while the Japanese may find a way to rank their beef using IR, they are still stuck with the same old greasy, mushy slabs of fat.</p></div></blockquote><p>It's sounds more like what you've had is Japanese beef that's been ill prepared.  The heavily marbled Japanese beef is meant to be served thinly sliced rather that <i>en slab</i> as is American/European beef.<br>
&nbsp; </p><blockquote><div><p>Good beef should be marbled. This gives it a good tenderness and provides flavor. However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.</p></div></blockquote><p>An interesting claim considering that the marbling levels in American beef have been dropping for decades in response to customer demand for lower fat meats.<br>
&nbsp; <br>Even worse is American pork!  I literally cannot cook from a 1970's cookbook without heavily modifying the preparation process and cooking times because there has been such a drop in fat levels and the pieces are so closely trimmed.  This is why brining has become so popular, to replace the natural moisture and juices that have been bred/trimmed out of the meat.<br>
&nbsp; <br>I suspect the [American] fascination with Japanese beef comes from changes in our grading standards.  Much of the beef graded Prime (top tier) today would have barely been Choice (second tier) forty or fifty years ago as beef is being bred for lower fat and slaughtered ever younger.</p></div>
	</htmltext>
<tokenext>So while the Japanese may find a way to rank their beef using IR , they are still stuck with the same old greasy , mushy slabs of fat.It 's sounds more like what you 've had is Japanese beef that 's been ill prepared .
The heavily marbled Japanese beef is meant to be served thinly sliced rather that en slab as is American/European beef .
  Good beef should be marbled .
This gives it a good tenderness and provides flavor .
However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.An interesting claim considering that the marbling levels in American beef have been dropping for decades in response to customer demand for lower fat meats .
  Even worse is American pork !
I literally can not cook from a 1970 's cookbook without heavily modifying the preparation process and cooking times because there has been such a drop in fat levels and the pieces are so closely trimmed .
This is why brining has become so popular , to replace the natural moisture and juices that have been bred/trimmed out of the meat .
  I suspect the [ American ] fascination with Japanese beef comes from changes in our grading standards .
Much of the beef graded Prime ( top tier ) today would have barely been Choice ( second tier ) forty or fifty years ago as beef is being bred for lower fat and slaughtered ever younger .</tokentext>
<sentencetext>So while the Japanese may find a way to rank their beef using IR, they are still stuck with the same old greasy, mushy slabs of fat.It's sounds more like what you've had is Japanese beef that's been ill prepared.
The heavily marbled Japanese beef is meant to be served thinly sliced rather that en slab as is American/European beef.
  Good beef should be marbled.
This gives it a good tenderness and provides flavor.
However Japanese beef is all too often over-marbled leading to a greasy mess that tastes less like beef than a mouthful of fat.An interesting claim considering that the marbling levels in American beef have been dropping for decades in response to customer demand for lower fat meats.
  Even worse is American pork!
I literally cannot cook from a 1970's cookbook without heavily modifying the preparation process and cooking times because there has been such a drop in fat levels and the pieces are so closely trimmed.
This is why brining has become so popular, to replace the natural moisture and juices that have been bred/trimmed out of the meat.
  I suspect the [American] fascination with Japanese beef comes from changes in our grading standards.
Much of the beef graded Prime (top tier) today would have barely been Choice (second tier) forty or fifty years ago as beef is being bred for lower fat and slaughtered ever younger.
	</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971534</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30976320</id>
	<title>Re:And then what?</title>
	<author>MadUndergrad</author>
	<datestamp>1264948800000</datestamp>
	<modclass>None</modclass>
	<modscore>1</modscore>
	<htmltext><p>No, they'll use melamine. It'll fool the camera into thinking there is oleic acid present.</p></htmltext>
<tokenext>No , they 'll use melamine .
It 'll fool the camera into thinking there is oleic acid present .</tokentext>
<sentencetext>No, they'll use melamine.
It'll fool the camera into thinking there is oleic acid present.</sentencetext>
	<parent>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30971548</parent>
</comment>
<comment>
	<id>http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30975260</id>
	<title>Pop culture reference</title>
	<author>Anonymous</author>
	<datestamp>1264941840000</datestamp>
	<modclass>None</modclass>
	<modscore>0</modscore>
	<htmltext><p>Fuck you, chicken! Fuck you, cow!</p></htmltext>
<tokenext>Fuck you , chicken !
Fuck you , cow !</tokentext>
<sentencetext>Fuck you, chicken!
Fuck you, cow!</sentencetext>
</comment>
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--http://www.semanticweb.org/ontologies/ConversationInstances.owl#comment10_01_31_1610228.30972880
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