My sister lives in a farming area in northwest Ohio, and is able to get all types of meat raised on nearby family farms. The beef she gets from people down the road, and it is some of the best I've had in many years. Pork comes from some neighbors on the next road over, and chicken and turkey from within a few miles.
Her breasts were full and plump.
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norgeway
Well-known member
It MAY!
Shorten my life, but food is my only vice, and I be D#$$%^ if Im going to go thru life without meat, a good old pork chop with about a half inch of crispy fat on the edge..MMMMMM MMM! LOL, I dont drink , smoke or take drugs, but I make up for it with food.LOL!!!!
Shorten my life, but food is my only vice, and I be D#$$%^ if Im going to go thru life without meat, a good old pork chop with about a half inch of crispy fat on the edge..MMMMMM MMM! LOL, I dont drink , smoke or take drugs, but I make up for it with food.LOL!!!!
X100 what Norgeway said!!! Although on occasion demon rum has crossed my lips.
In regards to added water in Chicken/Other Meats:
The Supermarket we shop at is pretty shocking in regards to Chicken, particularly Breast Fillets. Their in-house brand is so full of Water/Chicken Slime that you have to grab small Fruit/Vegetable plastic bags - or else you contaminate everything with that disgusting, slimy juice. I've also noted on several occasions that Beef products (Mince, Rolled Beef etc) are pretty nasty too - so much so that those on Checkout ask if you want your meat bagged when you pass through.
The Supermarket we shop at is pretty shocking in regards to Chicken, particularly Breast Fillets. Their in-house brand is so full of Water/Chicken Slime that you have to grab small Fruit/Vegetable plastic bags - or else you contaminate everything with that disgusting, slimy juice. I've also noted on several occasions that Beef products (Mince, Rolled Beef etc) are pretty nasty too - so much so that those on Checkout ask if you want your meat bagged when you pass through.
My brother, does business with a Mennonite farm in rural Missouri. They have the best homemade breakfast sausages and some of the best pork chops I have ever eaten. ( I know little about Mennonite religion), but fortunately that is not the topic. Having spent some of my childhood in rural Missouri I can tell you not all low volume slaughter houses are the same. Please believe me, you could eat off the floors in this place. They raise livestock, sell meat, or you can bring your own animal cow/hog in to be butchered. I need to make a run now. Or con him into coming for a visit the deep freeze is getting to be kind of poor picking. alr
No water added chicken
Here is a link to Smart Chicken. This company started in 1998. My company I worked for send them the baby chicks to grow out. Their plant is a converted plant that Campbell's food had before they sold all their poultry process to my old company. You do pay a premium price for the chicken.
http://www.smartchicken.com/documents/TheSmartChickenStory.pdf
Here is a link to Smart Chicken. This company started in 1998. My company I worked for send them the baby chicks to grow out. Their plant is a converted plant that Campbell's food had before they sold all their poultry process to my old company. You do pay a premium price for the chicken.
http://www.smartchicken.com/documents/TheSmartChickenStory.pdf
Latest package was only 4.43 lbs. I guess they are getting smaller!
They have gotten bigger
Here's why .....
http://https//www.marketwatch.com/s...ig-today-as-they-were-60-years-ago-2017-01-06
Here's why .....
http://https//www.marketwatch.com/s...ig-today-as-they-were-60-years-ago-2017-01-06
Hormones
Most chicken is loaded with growth hormones unless you get free range etc which is more money. Its why 12 year old girls have the rack of a 25 year old these days from all the chicken they eat.
Most chicken is loaded with growth hormones unless you get free range etc which is more money. Its why 12 year old girls have the rack of a 25 year old these days from all the chicken they eat.
My 2 cents...
Anybody here ever tried capon?
(It's a neutered rooster, supposed to be twice the size of a hen but tender and tasty).
(It's a neutered rooster, supposed to be twice the size of a hen but tender and tasty).
My US cousin visiting Ireland didn't like the meat
I really noticed this when my cousins from the states were here in Ireland. They kept complaining that the milk, eggs and meat "tastes funny"
One of them wouldn't drink milk because it tasted too “grassy” and he didn't like the butter, yogurts, steak and particularly not the chicken which he described as "too meaty tasting".
He also had a huge issue with ham and bacon that I bought, which again is free range and local.
Irish cows are basically 100% grass fed and graze all year and I don't buy anything except genuinely free range chicken and non-free range eggs would be fairly unusual these days. I won’t buy meat, eggs or dairy that isn’t ethical and I need to know where it’s from and how the animals were treated.
He even claimed a Big Mac was “grassy” and “gross” here because they’re made with 100% local, grass fed beef and even McDonald’s knows it can’t sell garbage.
I suddenly realised he was just tasting normal, naturally produced meat and dairy for the first time and didn't like it.
I also always have some great local cheeses in the fridge and my generic cheese would be fairly strong mature cheddar, again he told me it was “gone off” and that my fridge smelled awful and I came up one morning to find all the cheese put into ziplock bags.
He would only eat Philadelphia and claimed that tasted “grassy” too.
I’m not trying to poke fun at Americans but I’m just a bit taken aback at just how used to what amounts to factory farmed food you’ve become.
I really noticed this when my cousins from the states were here in Ireland. They kept complaining that the milk, eggs and meat "tastes funny"
One of them wouldn't drink milk because it tasted too “grassy” and he didn't like the butter, yogurts, steak and particularly not the chicken which he described as "too meaty tasting".
He also had a huge issue with ham and bacon that I bought, which again is free range and local.
Irish cows are basically 100% grass fed and graze all year and I don't buy anything except genuinely free range chicken and non-free range eggs would be fairly unusual these days. I won’t buy meat, eggs or dairy that isn’t ethical and I need to know where it’s from and how the animals were treated.
He even claimed a Big Mac was “grassy” and “gross” here because they’re made with 100% local, grass fed beef and even McDonald’s knows it can’t sell garbage.
I suddenly realised he was just tasting normal, naturally produced meat and dairy for the first time and didn't like it.
I also always have some great local cheeses in the fridge and my generic cheese would be fairly strong mature cheddar, again he told me it was “gone off” and that my fridge smelled awful and I came up one morning to find all the cheese put into ziplock bags.
He would only eat Philadelphia and claimed that tasted “grassy” too.
I’m not trying to poke fun at Americans but I’m just a bit taken aback at just how used to what amounts to factory farmed food you’ve become.
vacerator
Well-known member
Grassy tasting is healthier. Doesn't bother me.
US corn fed beef is higher in cholesterol. Overly plump chicken breasts are injected with salt broth, where as organic or all natural may be smaller, but are not. They also do not shrink when cooked. Also no hormones or anti biotics. Many chicken farmers are shying away from them. Oregano is added to their feed, and promotes their immune systems.
The American medical ass. has just change it's recommendation for cola rectal screening from age 50 to 45. Those born after 1970 have been consuming more unhealthy fats, and less fiber in their diets.
I buy ground sirloin now. The store reduces the price the day before the last sale date. We eat it the next day, or freeze it. I add some Lee & Perrin's worcestershire to it, and it adds moisture. I season with either Montreal, or Brazilian steak seasoning for burgers. It is lean, but grilled slower, does not shrink.
US corn fed beef is higher in cholesterol. Overly plump chicken breasts are injected with salt broth, where as organic or all natural may be smaller, but are not. They also do not shrink when cooked. Also no hormones or anti biotics. Many chicken farmers are shying away from them. Oregano is added to their feed, and promotes their immune systems.
The American medical ass. has just change it's recommendation for cola rectal screening from age 50 to 45. Those born after 1970 have been consuming more unhealthy fats, and less fiber in their diets.
I buy ground sirloin now. The store reduces the price the day before the last sale date. We eat it the next day, or freeze it. I add some Lee & Perrin's worcestershire to it, and it adds moisture. I season with either Montreal, or Brazilian steak seasoning for burgers. It is lean, but grilled slower, does not shrink.
I agree with the OP, the size of chickens on sale in some mainstream retailers in the US is worrying. They looked like they were grossly overweight, which would mean you’re consuming mostly fat laden flab rather than healthy muscle tissue. It also tested more like tofu than chicken.
Chicken isn’t meant to taste like that and it’s alao fairly indicative of extremely unnatural and abusive farming. I’m not saying Irish and European chicken production is some kind of utopia either. It’s not and some farmers and companies will always put profit ahead of quality, health and animal welfare, but there is a closer relationship with food production in many EU countries and a sense that food is a bit more than just a commodity - there’s an element of preserving rural communities, managing the landscape and also strong food culture around quality.
I think EU consumers and voters are a bit more demanding about what goes into to food and have an expectation of regulations.
That’s also where big agribusiness lobbies in the US will probably meet a brick wall if Trunp & Co try to push past EU regulations. There is popular democratic support for good food over here. Even in post Brexit Britain, the idea of “chlorinated chicken” from the US has people freaking out. There’s a concern that any trade deals with the US or others in Latin America could result in the UK having to reduce food production standards in exchange for market access, as it won’t have as much leverage as the entire EU acting as a single unit.
I see that rapidly developing in the states too. It’s just that maybe European farming lobbies are stronger and big agribusiness lobbies are a bit less listened to by capitals across the EU and Brussels than they are by Washington DC.
There’s very clearly a big and growing demand for “real” and traceable food in the US too.
Chicken isn’t meant to taste like that and it’s alao fairly indicative of extremely unnatural and abusive farming. I’m not saying Irish and European chicken production is some kind of utopia either. It’s not and some farmers and companies will always put profit ahead of quality, health and animal welfare, but there is a closer relationship with food production in many EU countries and a sense that food is a bit more than just a commodity - there’s an element of preserving rural communities, managing the landscape and also strong food culture around quality.
I think EU consumers and voters are a bit more demanding about what goes into to food and have an expectation of regulations.
That’s also where big agribusiness lobbies in the US will probably meet a brick wall if Trunp & Co try to push past EU regulations. There is popular democratic support for good food over here. Even in post Brexit Britain, the idea of “chlorinated chicken” from the US has people freaking out. There’s a concern that any trade deals with the US or others in Latin America could result in the UK having to reduce food production standards in exchange for market access, as it won’t have as much leverage as the entire EU acting as a single unit.
I see that rapidly developing in the states too. It’s just that maybe European farming lobbies are stronger and big agribusiness lobbies are a bit less listened to by capitals across the EU and Brussels than they are by Washington DC.
There’s very clearly a big and growing demand for “real” and traceable food in the US too.
Open flame only for safety
My advice on cooking chicken today is to only cook it on a grill, gas or charcoal. I will NOT cook chicken on anything other than my gas grill. The heat kills the bacteria, and the fat and other undesirables are able to drip completely away. Even when I make tetrazzini, I cook the chicken on the grill first before adding to the mix for baking. You can't trust the sanitary conditions or production process of the processing plants anymore. There's a reason these places hire so many illegal aliens. They can't find anyone else willing to work around the horrid plant conditions for the ridiculous pay they offer. If everyone knew what went on in the chicken farms and processing plants, they might ditch chicken completely. Which is sad, because chicken in general is better for you than a heavy diet of red meat.
My advice on cooking chicken today is to only cook it on a grill, gas or charcoal. I will NOT cook chicken on anything other than my gas grill. The heat kills the bacteria, and the fat and other undesirables are able to drip completely away. Even when I make tetrazzini, I cook the chicken on the grill first before adding to the mix for baking. You can't trust the sanitary conditions or production process of the processing plants anymore. There's a reason these places hire so many illegal aliens. They can't find anyone else willing to work around the horrid plant conditions for the ridiculous pay they offer. If everyone knew what went on in the chicken farms and processing plants, they might ditch chicken completely. Which is sad, because chicken in general is better for you than a heavy diet of red meat.
I prefer dark meat, so usually when I buy chicken it's thighs or quarters. If I get a whole chicken it will get a rotisserie treatment, and the dark meat goes first. The white meat might to into sandwiches or stir fry. The pond turtle might get the leftovers.
iej
I am so sorry about your cousin's reaction......the thing about travel, as opposed to vacationing (holidaymaking) is that things are not supposed to be exactly as they are "at home," no matter where "home" might be!
Lawrence/Maytagbear (who always tries to travel!)
I am so sorry about your cousin's reaction......the thing about travel, as opposed to vacationing (holidaymaking) is that things are not supposed to be exactly as they are "at home," no matter where "home" might be!
Lawrence/Maytagbear (who always tries to travel!)
He was here for 3 weeks and began to adapt fairly well. Ireland's hardly a major culture shock for someone from North America. Same language, fairly familiar culture and so on.
It was his first time not only abroad, but he hadn’t been out of his home state before either. He flew to Ireland via Boston, spending a few days there and even Massachusetts was a bit of a culture shock for him
Now he’s planning a trip over this summer again and joining me on a few trips to France, Spain and Germany later this year.
It was his first time not only abroad, but he hadn’t been out of his home state before either. He flew to Ireland via Boston, spending a few days there and even Massachusetts was a bit of a culture shock for him
Now he’s planning a trip over this summer again and joining me on a few trips to France, Spain and Germany later this year.
I was in Ireland for about a month in the late 90's. Work related. I don't recall the butter, beef, milk etc. tasting much different that it does in California.
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