Most "meat" at Wal-Mart is injected with a solution to add weight.
When it's frozen and then defrosted, it effects the texture. I can't
imagine their solution, whatever it is, does much to add to the
flavour. And it shrinks up more than you'd expect.
I think a lot of grocery stores do this.
Excuse me a minute while I
chant
......"Organic*local*organic*local*organic*local*organic*local*organic*"
I'd rather pay $20 a pound for the organic steak raised across the
street and eat it once a year than eat anything that comes out of a
stock yard if you GAVE it to me. Ugh.
I've been in a Purdue factory in Maryland. I haven't eaten chicken
from that day to this, it effected me so badly. If I can't make sure
it's CLEAN and uncontaminated and not dying in terror, I am not
interested.
Ugh. Just remembering it makes me want to puke again.
Think globally eat locally!
Re: [Homestead] Short-term versus long-term
, (continued)