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Food!

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner 20 hours ago. 0 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by k.h. ky on January 8, 2017 at 10:58am
Does anyone know if I can freeze black olives? The small cans cost twenty cents more than the large ones so I got the large. Now Im curious if anyone has had any luck freezing them. If that doesn't work I'm sure the chickens will eat them.
Comment by Plinius on December 31, 2016 at 12:16am

Apart from that, how must they feel, born into conditions designed to be cheap and easy for the farmer but not for them, having a short life without the things they would do if they could choose, being unable to socialize and play, and in the end the long terrifying haul to the slaughterhouse, where they witness the death of others before being killed themselves. It's not difficult to find info about this, and it was enough to make me stop eating meat a long time ago. But I'm not very strict, I wear leather shoes, have a few woollen sweaters and eat one portion of fish a week.  

Comment by k.h. ky on December 30, 2016 at 11:02am
The programs I've watched are about the commercial slaughter houses. The ones that passed encyphelitis (sp) from animal to human. They are very different than the ones you are speaking of. Where hundreds of animals are ground into meat. If one is diseased the entire lot is contaminated. I read the labels when I'm in the store and find ground beef from Brazil, in the same package with meat from other countries. It's not for me.
Comment by Randall Smith on December 30, 2016 at 7:28am

Good story, Joan. My farm family on my mother's side always butchered their own meat. I can still see my grandmother killing chickens with no remorse!

While not a vegetarian, per se (about half), except for fish, most of my meat comes from my farm kids. They raise chickens, pigs, and cattle (red pols), all naturally fed.

Comment by Joan Denoo on December 30, 2016 at 1:35am

Kathy, as the old timers here on A/N know, I was born into a family of butchers. My grandfather and father each had slaughter houses and butcher shops in little towns in eastern Washington State. My earliest memories are of pulling cracklin' out of a barrel, getting a hot dog out of the meat case, and herding animals from the feeding pen up the ramp to the slaughter floor of the barn. I rode with Dad as he drove around the countryside buying up chickens, pigs, beef, and sheep to take back to the slaughterhouse and then to the butcher shop. We lived above the butcher shop.

Dad drilled a hole in the floor of the living quarters and Mom communicated with Dad by sticking a broomstick down the hole and rattling it. That meant lunch or dinner was ready, or she needed some help. That is a far cry from the way Laura and Larry communicate with their cell phones, notebooks or laptops. 

Comment by k.h. ky on December 30, 2016 at 12:20am
We're everyone :) I was never a fan. Of either taste or texture. Years ago I watched a program on slaughter houses and never ate meat again. I don't object to others eating meat but sometimes I think if people knew how an animal was raised and slaughtered, sick animals are thrown in with the healthy, that they might not like meat as much.
Comment by Daniel W on December 29, 2016 at 7:08pm

Kathy I didn't know you were vegetarian!  So glad it's not just me :-)   

It's interesting to learn the definition.  For some reason I thought it was a derivation of Cornish beef, which I assume came from Cornwall.  Learn something new every day, here!

Comment by k.h. ky on December 29, 2016 at 6:27pm
Q-M, I've been vegetarian for the last twenty or so years. It's just something I used to make and never really knew what the real recipe for it is.
Comment by k.h. ky on December 29, 2016 at 4:27pm
With spices and seasonings. And an additional packet of spices included in the package that you can tie in cheese cloth and cook with the beef. Some people like corned beef and cabbage.
Comment by Grinning Cat on December 29, 2016 at 1:55pm

I looked it up: 'Corned beef so called for the "corns" or grains of salt with which it is preserved; from verb corn "to salt" (1560s).'

"Corn" meant grain in general until about 400 years ago. 'Locally understood to denote the leading crop of a district. Restricted to the indigenous "maize" in America [...], usually wheat in England, oats in Scotland and Ireland, while Korn means "rye" in parts of Germany.' (etymonline.com)

 

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