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Hey k-sene, nice to see you!
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Thanks all for reinforcing my belief that meat should be meat and nothing but meat. I won't even eat it if the animal was fed antibiotics or growth hormones BEFORE it or it's byproducts became a consumable.
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I read somewhere recently about why the McRib makes limited appearances at McDonald every once in a while.
Think it's some elaborate marketing thing? Limited supply for a special item? Nope. It's simple economics. When pork prices go down every few years, McDonalds buys a bunch of pork, and grinds them into McRib sandwiches. When pork prices go back up, they stop selling the McRib. That's it. |
I've never had a McRib, but if they're made with meat glue I'd like to try one.
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I like crap food. Really, I do.
But I really can't imagine eating a McRib. I just can't. |
I deny that "extrusion" is valid a cooking technique.
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You don't like sausage?
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Actually, no.
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I got my dad a mincer a couple of years ago and he makes great sausages. They're way different than the usual ones cause they're not filled with gluten and stuff and muck. Just ground meat (usually beef), some fat and some spices. They're usually pretty good.
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Actually I had a strange sausage-craving (stop thinking that!) so i bought a few packs. The fad lasted a few weeks until the sulphurous tang of the preservative got to me. If anyone wants three frozen pork snags with some herby stuff, let me know. |
I'll pass. I'm not much of a sausage girl myself. (stop thinking that)
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Husband works for a natural beef company...not grass fed organic beef, but non-antibiotic fed natural beef. We get it pretty cheap with employee discounts and I swear, even when he stops working there, I will never go back to eating the crap they sell in the grocery store. the taste is just so much more...like meat. Good stuff. Don't eat Taco bell. their taco "filling" is only 37% meat. |
It's 37% meat and 63% secret-y goodness.
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