Raw Meat Should Rot More Quickly
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- SekoETC
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Raw Meat Should Rot More Quickly
I don't even know if there really is a thing called rotting, it might be just invented by people who steal stuff from the ground and then claim it vanished on it's own. But anyway, meat should rot to make hunting reasonable again. Currently there are mountains of raw meat just lying around and no one wants it. If it rotted rapidly then hunting would have a real meaning instead of just getting rid of the dangerous beasts, lions and such. The rotting rate should be REALLY high, at least 50% a day. Raw meat doesn't usually last edible for several days, especially without a refridgerator. So if you didn't add it to a cooking/grilling/smoking project, it would quickly turn useless (or in Cantr terms, vanish, because it would be silly to have loads of totally useless and smelly rotting meat around and no way to get rid of it. Or actually if smell could be programmed in then cool. But the rotting meat would have to be destroyable in some way). This way people would only hunt as much as they can use.
Edit: Added the poll.
Percentual rotting benefits old stocks of meat. If there's 10000 g meat, with a 50% daily rotting would make it vanish in 14 days.
With 75% in 7 days.
With 90% in 5 days.
With 25% it would take about a year (I'm too lazy to count).
Daily rotting is logical but might be hard to program, you might have to have a category for every hour.(?)
Edit: Added the poll.
Percentual rotting benefits old stocks of meat. If there's 10000 g meat, with a 50% daily rotting would make it vanish in 14 days.
With 75% in 7 days.
With 90% in 5 days.
With 25% it would take about a year (I'm too lazy to count).
Daily rotting is logical but might be hard to program, you might have to have a category for every hour.(?)
Last edited by SekoETC on Sun Jul 03, 2005 3:20 pm, edited 1 time in total.
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Snake_byte
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Snake_byte wrote:No I haven'tlol must get annoying having to correct me huh?
No.... just recognizing my own misconceptions that I had before I'd tried it, too.
It is a very "unfishy" food, even when you're chomping down on a piece of real, raw fish. I recommend, if you have the opportunity to have sushi prepared fresh in a Japanese restaurant that you try it. You can even start out with a vegetarian roll, and the california roll is a nice, safe favorite.
(Sushi fish isn't always raw, either-- many restaurants have a note in the menu as to which are raw and which are cooked, and you can always ask the server for help!)
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