Did she ever find a new husband?
As they say, you can pick to out of three:
quick
cheap
good
though when it comes to raising animals for food, the first two are so intertwined, that you can’t really separate them so the third loses.
So, where can you get a good old fashioned ‘chicken’ because chicken soup no longer has a good flavor, either.
In fact I just learned that Australian lamb, grass fed, is why I do not like lamb anymore.
The lamb I liked is American lamb, grain fed. Grass fed lambs taste gamey-er, and evidently that is what Australians like.
Why we are buying them is still a mystery to me.
Also, why pork chops don’t make good gravy anymore - another mystery to me.
One last mystery to me that has nothing to do with food but as soon as I write this I’m sure everyone will understand and agree:
I live in Phoenix Arizona. Why isn’t there a train to both California for passengers, and to Flagstaff. Out here in the summer I’d be on that train every weekend, both up and over are cooler.
I’m sure a lot of people would be. But why no one has every made tracks up or down for passengers, when they make everything else, highways, in town shuttle train tracks...
Don’t get it.
Bet her son thinks his mother’s Chicken and Dumplings is the best ever.
I’m old enough to remember what those real chickens tasted like. Chicken was fairly expensive and reserved for Sundays. Meat or fish was the fare the rest of the week.
The skin was more yellow than the current bland white chickens and there was real flavor in those birds. The other flavor I miss from my younger days is real Coca Cola made with cane sugar. That you can still buy if it’s imported from Mexico, $1 for a small bottle.
Chicken....much of the packaged beef, veggies of all kinds, for example, celery. Whole Foods celery or farm stands still have it. It’s really green, too.
When I was young, gradation of beef changed. The better beef is in the restaurants now.
According to the article, all chickens available in supermarkets today are broilers. I recall chicken stew made from stewing chickens back in the 1950’s, but if you’re in the market for a stewing chicken today, you’re out of luck.
Best is a pastured chicken. But they are both smaller and more expensive. They do roam the pasture and eat all the little things in nature chickens should eat. And the bird tastes fantastic roasted with salt and pepper. I really can’t afford it because I need two of them to feed my family.
Next best, and very close in taste, is Mary’s organic chicken. They sometimes go on sale at whole foods in CA, don’t know if they go far across the country, but there may be other farms with good tasting commercial chicken.
And don’t ever buy chicken broth because it is all filled with msg, all of it. Even the organic boxes, even the cans that say No MSG on it. They all have it, every single one. I know because it makes me deathly sick. Any soup in any restaurant unless they make it from literal scratch which is 0.02% of restaurants, is made from msg.
Nearly every rotisserie chicken everywhere is full of msg. They spike the water they inject it with before cooking. That is why each bite makes you HAVE to have another bite.
If you want good chicken soup, throw your organic chicken carcass, after carving off the good meat, into a crockpot and fill with filtered water. Add a few tbsp of vinegar.* Cook on high 18-24 hours, then add vegetables, cook another 8-24 hours. Strain, salt to taste. There is the chicken broth you love. It doesn’t make you need another spoonful like the boring umami addictive msg broths. It makes you delight in the taste. There is a HUGE difference.
*The vinegar is to get all the goodness out of the bones. This is why you need an organic bird.
It was one of the most delicious things I have ever eaten in my life.
There's way too much frankenfood in the US.
We've been dining on the US equivalent of Victory Gin for quite some time.
I can’t find fruit that tastes like it used to - apples, oranges, peaches - nothing has the flavor or texture it used to.
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.
I have always wanted to open a restaurant.
“Tastes like Chicken”
serve all the things that people say “Tastes like Chicken”.
“Mom, the tuna doesn’t taste as good as it used to.” - Weemsco Tuna
Store bought tomatoes are hydroponicaly grown and taste like water.
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.
...How did these miracle chickens taste? No one knows. The judges didn’t 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.
“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.
“The taste of animal flesh is strongly influenced by what an animal eats. Flavor compounds in the food birds eat find their way into bird tissue.”
I can attest to this when fishing a certain pond in Hulbert, Oklahoma
There are these yellow and very fragrant flowers surrounding the pond I use to catch fish in.
When cooking them they give off an aroma evocative of the pond and its surroundings.
The taste? So sweet and delicious.
Catching fish just a mile down the road, out of the lake produces fish that are delicious as well but, nothing like the bass of that pond.
Still not moving back though..
All very simple. Best explained perhaps by a recent evening in which I watched the movie Marny on Netflix. Very first scene was in his butcher shop. Sign for chicken on the wall, .53/lb.
Recently was in Publix. Chicken was 1.49/lb.
Median income in 1955 was around $5000. Today it’s around $50,000. So income has gone up 10x, while price of chicken has gone up less than 3x. This means chicken, in real terms, costs less than 1/3 what it did 60 years ago.
Tasty chicken could still be produced and sold, using the old methods, but it would cost a multiple of what it did back then. Most people think of chicken as a commodity and won’t pay more.
Same exact scenario as airplane flights. People complain about the service but always take the lowest price. What do they think will happen to quality in such a scenario? Someone providing higher quality, by definition, has higher costs and can’t compete with somebody willing to cut quality.
It’s odd, we have a whole range of qualities at different prices for cars, liquor, restaurants, housing and a lot of other things, but not for meats, airplane flights and many other things. The entire difference being whether the market is willing to pay more for higher quality.