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Why Nothing, Especially Chicken, Tastes Like It Used To
New York Post ^
| April 26, 2015
| Mark Schatzker
Posted on 04/26/2015 10:33:43 AM PDT by nickcarraway
click here to read article
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To: combat_boots
“When I was young, gradation of beef changed. The better beef is in the restaurants now.”
I can make a much better steak at home than any I can buy at the most expensive restaurant. I don’t need Buffy or Jody to “take care of me”.
I’ll choose and grill my own steak, thank you very much.....
21
posted on
04/26/2015 11:04:14 AM PDT
by
9422WMR
("Ignorance can be cured by education, but stupidity is forever.")
To: tanknetter; DeFault User
22
posted on
04/26/2015 11:05:38 AM PDT
by
2ndDivisionVet
(You can help: https://donate.tedcruz.org/c/FBTX0095/)
To: nickcarraway
When I was younger, my grandmother in Alabama used to butcher and cook her own chickens that were allowed to roam about in the barnyard. The chicken was delicious but it was considered a delicacy only on special occasions would she cook chicken as beef, pork, rabbit and catfish was much more plentiful.
Then the big firms like Tyson moved in and started mass-producing chickens. Suddenly they took up most of the space at the supermarket and were cheap.
It is difficult for me to eat the breast meat of supermarket chicken as it's so bland and tasteless. Still plenty of flavor in the legs and thighs so I'll grab those and let the others fight over the breast.
To: Gen.Blather
I know things don’t taste like they used to and I am losing my sense of smell.
Maybe the fact that I will soon be 75 has something to do with it.
24
posted on
04/26/2015 11:06:58 AM PDT
by
Ditter
To: nickcarraway
I have always wanted to open a restaurant.
“Tastes like Chicken”
serve all the things that people say “Tastes like Chicken”.
25
posted on
04/26/2015 11:08:34 AM PDT
by
Zeneta
(Thoughts in time and out of season.)
To: nickcarraway
“Mom, the tuna doesn’t taste as good as it used to.” - Weemsco Tuna
26
posted on
04/26/2015 11:12:25 AM PDT
by
dfwgator
To: Ditter
“Maybe the fact that I will soon be 75 has something to do with it.”
A friend of mine likes to make real deserts. They take hours. They bring tears to my eyes. They taste like I remember. I’m 61 and, probably part of the loss is my own. But the greater part is the food itself.
To: nickcarraway
Store bought tomatoes are hydroponicaly grown and taste like water.
To: nickcarraway
Good article.
Although MSG is not something unrecognizable. It is kelp extract. The chemical name Monosodium Glutinate is used because westerners won’t eat seaweed if they know it is there.
29
posted on
04/26/2015 11:17:48 AM PDT
by
MrEdd
(Heck? Geewhiz Cripes, thats the place where people who don't believe in Gosh think they aint going.)
To: DeFault User
Current commercial chicken requires about 2 pounds of feed to produce a pound of meat. It used to take more than twice as much feed to produce a pound of chicken.
Aging taste buds, different chicken breeds, confinement raising, and specialized feed add up to a lot of differences.
30
posted on
04/26/2015 11:18:02 AM PDT
by
jjotto
("Ya could look it up!")
To: nickcarraway
They don't make 'em the way they use-ter
Mike the Headless Chicken Mike the Headless Chicken, also known as Miracle Mike, was a rooster who lived in Fruita, Colorado, in the 1940s. One day his owner, Lloyd Olsen, chopped off his head to have him for dinner, but he didn't die. Instead he went on to live for nearly 18 months after the beheading, and toured the country in sideshows, posed for Life and Time magazines and newspapers all over the world, and had his own personal manager and lived a life of luxury, staying at the poshest hotels and eating the finest grain (fed to him via an eyedropper down his open esophagus). This is no urban legend -- it really happened and is well documented. The town of Fruita has revived Mike's story and started a festival in his honor. A sculpture was commissioned and now adorns downtown Fruita. The Mike the Headless Chicken Days festival is held in May of every year. [Teri Thomas, 10/02/2000]http://www.roadsideamerica.com/tip/5629
31
posted on
04/26/2015 11:18:34 AM PDT
by
gusopol3
To: Fiji Hill
According to the article, all chickens available in supermarkets today are broilers. I recall chicken stew made from stewing chickens back in the 1950s, but if youre in the market for a stewing chicken today, youre out of luck.
"Stewing chickens" are/were older chickens. As they aged, their meat became tougher. That did not make for good 'frying'. It did make for stewing because the longer cooking process helped to tenderize the meat. These were typically hens that had several years of egg-laying.
Before supermarkets, when people raised their own, very little was wasted. That was especially true of animals processed for food.
32
posted on
04/26/2015 11:19:22 AM PDT
by
TomGuy
To: nickcarraway; JoeProBono; dfwgator
...A&P put up $10,000 in prize money and sent wax models of perfect-looking chickens around the country. Whoever could raise the flock of chickens that grew the fastest and looked most like the wax model stood to make quite a bit of money. In 1946 and 1947, regional Chicken of Tomorrow contests were held. The cream of that group was invited to compete in the national event in 1948, which is how 31,680 eggs from 25 different states found their way to a hatchery in Maryland. Once hatched, the chicks were raised in identical pens and fed a secret diet that contained a minimum of 20% protein, 3.5% fat and 7% fiber. After 12 weeks and two days, the chickens crossed the metaphorical finish line they were slaughtered.......How did these miracle chickens taste? No one knows. The judges didnt measure flavor. The point of the contest, after all, was to create a chicken that looked like a wax model. The very principle demonstrated at the Chicken of Tomorrow contest would go on to doom the flavor of chicken and dumplings for decades to come: Chickens can be changed through breeding.
33
posted on
04/26/2015 11:20:08 AM PDT
by
Alex Murphy
("the defacto Leader of the FR Calvinist Protestant Brigades")
To: Fiji Hill
You can still get a stewing chicken.
Just douse your wife with a bucket of water.
Then she’ll be....
...mad as a wet hen.
:D
To: Gen.Blather
A cake of yeast comes to mind. Everything takes hours to make. I used to make my own French bread (with a bread machine), using yeast, a little sugar, egg whites and bread flour. That took some preparation, even with the machine. I admit I've gotten lazy and buy the bread from a bakery. So laziness may play a part in not having the tasty food we used to enjoy.
To: DeFault User
“So laziness may play a part in not having the tasty food we used to enjoy. “
It’s not laziness. Half of the married pair used to service the home and the family. Now that half has to work and pay bills and deal with what amounts to a family business. The other part is to buy real ingredients may make a cake cost $30 just for the makings.
To: nickcarraway
“Low fat” is one way they’ve taken the taste out- and people don’t mind because people think all calories are bad!
Skinless breasts are inedible by themselves yet they’re always in the coolers.
What does the food industry do with all the fat they take out of everything?
They must make more money using the fat in something else but I’ve never figured out what.
37
posted on
04/26/2015 11:25:32 AM PDT
by
mrsmith
(Dumb sluts: Lifeblood of the Media, Backbone of the Democrat/RINO Party!)
To: Marie
My local Aldi store has pretty good sirloin steaks. They are just about the right thickness. Too many competitors either have them too thick or too thin. Also, Aldi has them in air-tight plastic. That keeps them days longer than with other stores. Also, when the slab of steak comes out of the plastic, it is larger than it appeared while wrapped.
38
posted on
04/26/2015 11:27:19 AM PDT
by
TomGuy
To: 2ndDivisionVet
I have not seen the kosher Coke, but will keep an eye out for it. About 20 years ago I was on vacation in Mexico, taking a day trip on a tour bus. For refreshments they served us Coke. The first sip brought it all back, a real taste memory that slammed the senses back in time and made me realize why I had seldom drunk Coke in the intervening years.
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40
posted on
04/26/2015 11:32:51 AM PDT
by
RedMDer
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