This is one reason why Old Stylers cook meals from scratch and avoid ready meals!

Zazen999

Bleurk. Glad I'm veggie [25 years and counting].

_pale_

Lotus-eater

Zazen999 wrote: »

Bleurk. Glad I'm veggie [25 years and counting].

_pale_

Yeah but to wait until you are over 40 till you go veggi. Ooops, have I just given too much away?


If you could just pass me coat please..

Zazen999

Lotus-eater wrote: »

Yeah but to wait until you are over 40 till you go veggi. Ooops, have I just given too much away?


If you could just pass me coat please..

Now, on another forum you'd be sent to 'the step' - as you well know!!!

Bongedone

jexygirl wrote: »

I watched that "britains most disgusting meat" and this is apparently what tinned hotdogs are made from....

I watched that also. I checked the ingredients on my hotdogs and then chucked them out when I realised the main ingredient was chicken.

misskool

Caterina wrote: »

AW GAG!!!!!!

I see what misskool and seraphina are saying, re. the use of the whole animal, but this sort of overprocessing not only needs the use of many additives to make it at least barely palatable but it has many negatives:

- It does not give the consumer any choice
- it does not encourage food waste control in the home, it is just a great blob of amalgamated animal mush which will be turned into anonymous bits of processed animal matter (which bits we are only left to guess)
- it does not teach anyone how to cook fresh food
- it actively encourages blind, unquestioning consumption of processed food

Sorry, of course you have a choice. You have a choice anytime you go out to purchase something. People choose to purchase the products at a cheap price and it will continue.

You can choose not to purchase products with MRM. It's educating the consumer that the choices are possible is what is lacking.

Companies only make something because it's profitable, if you teach everyone what they are eating and they choose to continue to eat it, they have made their choice. It is not up to us to police what people choose to do of their own free will.

All food is processed (unless you're a natural vegan). By cooking your food, you are processing it by heat, chemists are continuously trying to look at different ways of processing your food.

Anyways, many OS folk on here choose NOT to eat the whole animal. My favorite meals include chicken feet, tripe, pig intestines and crispy pigs ears. They are possibly part of MRM so at least it's teaching some folk not to waste the animals.

(sorry, not having a pop at you but it makes me cross that people talk about not wasting anything on this board but gag at the thought of a process that recovers scraps of meat from an animal more than they can)

Penelope_Penguin

misskool wrote: »

it makes me cross that people talk about not wasting anything on this board but gag at the thought of a process that recovers scraps of meat from an animal more than they can

At the weekend I made stock using a salmon carcase, that I'd frozen when I bought a filleted whole fish). When I strained out the bones, there was lots of good flesh, which I picked off and added to the salmon chowder I made witht he stock

Today I've made faggots using heart, liver and kidney from the Old Spot pig we raised last year I may have to be vague when the children ask what's in them :rotfl:

Penny. x

seraphina

Would it bother people less if it were free range happy mechanically recovered chicken?

And I don't understand why it's called crap - it's no different from the rest of the animal. How is it different from sucking all the good bits of a chicken drumstick, for example? Or Bath Chaps, which are now going for a fortune in posh restaurants? Just because it's done by a machine?

People might find processing of food unpalatable but that's the reality of modern day food production. In many respects, food companies with tiny margins are OS - looking to get as much value from their product and £ as possible. And I don't think anyone has come up with an alternative. SHould we just bin a carcass once the breast and thigh meat has been taken from it? Or pay people to hand pick over the carcasses, with the associated extra cost in the end product? Or feed it to animals?

If you want it to change, you'll need to educate people. It may not feel like it when you're scrimping and saving but OSers have one huge luxury - they recognise the importance of food knowledge.

Penelope_Penguin

Lotus-eater wrote: »

Unfortunately all the various fats/skins/gristle that is made into MRM makes it far different from something we would cook in a stockpot. We skim all the fat off to start with, the gristle doesn't end up in the stock and personally I take the skin off and don't include it.

I add skin to my stockpot; why not? Chicken skin and pork scratchings are delicious :drool:

I skim the fat from my stock, clarify it, and use it to roast potatoes

There's something not quite right about the picture in post 1 - isn;t MRM grey?

Penny. x

Lotus-eater

Well, you've all made me look at it another way, I still wouldn't like to eat it though.

JillS_2

Penelope_Penguin wrote: »

I add skin to my stockpot; why not? Chicken skin and pork scratchings are delicious :drool:

Penny. x

Yes, me too - that is, what skin there is left after I've eaten most of it with my roast dinner. One of the reasons my rubber chicken stretches so far is that, because I love the skin when the bird has just been roasted, most of my roast chicken meal is skin - all the nicest,crispy brown skin - and only a tiny piece of actual meat.