Me too, but in general I prefer real cooking to premade goop.
A lot of the preservatives in mass-available lunch meat and such aren’t inherently dangerous but I stay away from them for the sodium reason as well. Lunch meat is just insanely high sodium for example and its part of essentially how lunch meat is made. But yeah, if you’re someone who tries to keep their sodium low like myself, or is sodium sensitive that’s a very good reason to stay away from these products.
I soaked our organic turkey in a brine filled with CHEMICALS! before we cooked it. NaCl, CH3COOH, C12H22O11, among others. . . It was so ironic.
Oh, if you want to dump on Butterballs and turkey factory farming altogether, feed on the fact that the supermarket turkey of today is a very strange creature indeed! They are bred to yield prodigious amounts of breast meat, so the poor turkey is out of proportion and often has a hard time even walking. (This no doubt explains the workers’ “harsh treatment” in trying to herd the turkeys off to slaughter!)
And then we can discuss the ingestion of GMO grains…
~VOW
Were you brining it or pickling it?
Dang, ZipperJJ beat me to it! Invariably, every time a co-worker wants to rant at me about chemicals in food, they are either holding:
- a soda
- a pack of cigarettes
- a fast food hamburger (such is irony, MY soda is horrible but their burger isn’t)
And I’ve heard that Butterballs are just ONE MOLECULE away from being PLASTIC!!! :eek:
Exactly. And if you hold them up to your ear for too long you’ll get brain cancer.
Wonder what the chemical makeup of candied ginger is? Alton Brown (and by extension I), use it in the brine. We brine butterballs, I guess that’s a double whammy (it makes for a stupidly over-juicy bird).
This year I hunted my own turkey.
The Safeway manager was pissed… but he got over it.
I looked into organic, free-range yadda yadda turkeys this year at Thanksgiving. The cheapest I saw was something like $79 for the bird. The Butterball I ended up buying was around $15. YAY CHEMICALS!!
I guess that’s debatable. I just read that pickling is more about long-term preservation. . . so, I guess we were brining. Either way it was good. Way to go CHEMICALS!
Sure they do, and they’re a lot bigger than the ones moths have.
Or mating, for that matter! They also have ridiculously short lifespans; the turkeys that get “pardoned” at Thanksgiving are sent to a petting zoo, but they often don’t survive to see the next year.
Mmmmmm, that sweet delicious cruelty.