Posted on 07/16/2016 11:41:55 PM PDT by nickcarraway
Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single-slice pizza to four-star sushi. We have fish markets, Shake Shacks and, as of this year, 74 Michelin-starred restaurants.
Yet most everything we eat is fraudulent.
In his new book, “Real Food Fake Food,” author Larry Olmsted exposes the breadth of counterfeit foods we’re unknowingly eating. After reading it, you’ll want to be fed intravenously for the rest of your life.
(Excerpt) Read more at nypost.com ...
Then don’t try to investigate what’s in Hot Dogs...... :0)
Walmart has a brand now, too! I have yet to try it.
“Migrant friendly.”
We enjoy wild game/fish of various sorts; and in season grow our own veggies. It’s not a perfect solution, but it’s an effort.
“His name was Colin.”
https://m.youtube.com/watch?v=WAlWrT5P2VI
Hey Firebrand
How ya been.
Pork!!! Used to be soft moist and tasty. Then they rebred the pigs so that the anti fat crowds could buy ‘the other white meat’. Now many cuts are inedible unless you eat it pink. And I dont trust pink pork. I used to frequent a small meat market back in the 80s that gave 3 people trichinosis.
Later
G
I have posted at least twice before about the Destruction of Pork Chops. I can’t stand the way the health nuts ruin all the food. They have ruined my neighborhood diner by getting all the cream soups, prime rib, duck, lamb chops, etc. off the menu. Even the breakfast sausages are too lean to be enjoyable now.
There was a woman sitting right next to me at the counter the other day complaining that they use whole-milk yogurt. Just don’t order it, you skinny freak.
I am fine, thanks, except for all the mayhem. Hope you are good too.
Yeah, that’s how my folks do. They have land up in Michigan, so my step-dad hunts and fishes, and my mom grows veggies. Someday, when I retire and leave L.A. ... maybe.
My butcher makes his own double smoked bacon. I eat it right from the slicer. Mmmmmm !
That looks delicious! What kind of peppers are those in the middle?
As Jiminey Cricket said: *If you don’t have dreams they won’t come true.*
I’m fighting drought, weeds, bugs, and critters who are enjoying my garden B4 I can harvest. If you counted my time, the seeds, etc to keep this garden...I could shop at Whole Foods for a full year for all my produce. LOL
There’s a certain satisfaction in DYI food supply, I’ll not deny.
Sweet Marconi, before turning red. This time of year it’s too hot to wait, otherwise they’ll rot on the vine, so I pick early. Still taste great. Not as sweet (like candy when red), but if they last until Fall, they’ll be a gold mine of sweetness then!
I thought that they almost looked like my favorites, Melrose peppers. One of my favorite ways to have them is to fry them up in olive oil, salt them and serve them on Italian bread (with or without Laughing Cow cheese). I’ll have to give them a try.
I buy fish only if it is labeled “wild caught” and USA. I do not order fish in restaurants unless it is rockfish - that’s striped bass for you non-Marylanders.
Scallops are a scam. I used to work as a prep cook in a seafood restaurant as a yoot.
The part of the scallop you eat is the muscle that opens and closes the shell. The body and guts of the animal are not the edible part.
In a scallop this muscle is a very small part of the overall organism. When we got live scallops in shells that were hand-size, the edible portion ended up being the size of a thumb tip almost. It was small.
Thus, when you get scallops in a restaurant that are bite size or fork size, it would require that they came out of a shell the size of a laptop computer, and those sizes were raped out of the ocean many years ago. They simply do not exist.
It is for this reason that I believe those scallops are actually cut out of the wings of various types of rays.
and don't get me started on calamari. Many posit they are pig anuses, And I am halfway to believing that!
Scallops are often monk fish or skate fish wings...cut into shapes
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