The Potomac Rabbit

What is a rabbit? Is it a Guinea pig or a rabbit? I bought one round about 3 weeks ago and to me it is still a rabbit, but the DNA said it was a Potomac Rabbit which I do not have. I was advised to try to find out what it was on the internet. The following were my results:

I was using the meat rabbit that had been stored in the freezer for over a year. It had never been cooked as far as I could tell and the meat looked and sounded exactly the same. The only definite way it was different was the DNA shown on the package.

It was sold at the supermarket for £1.50 and was produced in the UK. I live in the Utter East area of London and it was packaged in their packaging facility.

When I opened the package and scooped out the meat I could not believe my luck. The inside of the package was as red as if it had been steamed. It looked exactly the same as if it had just come out of the oven. The meat was wonderfully crispy, looked and tasted exactly the same as if it had been cooked properly.

The package said that it was made from Potomac rabbits which are a kind of rabbit native to the Washington area. I have heard there are a lot of different names for it but Potomac means first messenger. My first reaction was that it didn’t look or smell anything like a rabbit. But then I decided to see what the meat actually was.

I decided to cut a few slices from a fresh pot roast and lay them on a thin, but firm casing. I cut it immediately to avoid any softening. I then made a small hole in the center, which gave me a much greater ease of movement, as it allowed me to lift the meat out of the casing.

The first reaction was positive. The meat certainly tasted much better. But the real test was far more far reaching. Was this meat actually humane? Or was it produced in a responsible manner? These were important questions to me.

Since the meat had been cooking for so many hours I was able to ascertain the amount of fat content. It was substantial and I could tell where a cut of meat ended and another began. I also had a visual indicator for visibility of the lines.

For such a cheap and relatively low fat content meat it had to be surprisingly dense. At the other end it was hard to believe I was eating meat. The next question was, was it safe? And if it was not, what was I drinking?

Some research into the substance known as ‘Hard Water’ and its effect on synthetic enzymes in the food we eat, led to the discovery that it does not dissolve in water alone, but it partially dissolves as well in organic (not inorganic) water. The hardness of water means that the minerals in any one water body will not be in serious competition with the dissolving agents of another water body. In this case, my theory was tested.

I was able to duplicate the original recipe and also purified the water further by using a water filter from the toilet. These filters have similar properties to the ion exchange type filtering system. They are easily fitted to the supply line and can be replaced whenever required.

I have been able to produce much the same quality of pasta and soup as at my original source. The only technical difference is that now I use a higher quality water source – spring water. I am still able to keep the expensive instant noodles from reaching the packaging stage because the noodles are a cheap by-product of boiling. The soup is richer and also more deliciously flavored. This is another finding that is well documented by Internet folk who have investigated the issue.

The mass standardization of noodles and filter systems has destroyed the small and artisanal restaurants. As each chain gets it’s noodles from the same suppliers there is little difference in price and quality. This is why noodles from areas with no distinction between good and poor noodles are sold as mass standard. The poor noodles are sold as short thick noodles to give the appearance of variety and have the cheapest price.

It should be noted that poor quality short thick noodles can still be had for a reasonable price in good Thai restaurants. These noodles are often supplied in a brown paper bag with a small amount of sugar and could be called juk. Producers also supply these noodles through various outlets to Doorbell andcius restaurants.