Pink slime is making a comeback. Good or bad or indifferent news?

[aruvqan]

@DingoelGringo

I live in the Dominican Republic and last week was in a haitian village and a woman was sitting on a rock with the head of a hog on her lap. I watched as she sliced off the ears and shaved the whiskers off with her knife. I found it time to move on before seeing what came next.

Last time I did a pigs head [for an SCA event] I cheated and used a little kitchen torch to burn off the whiskers. Nex is to take a hatchet or cleaver and split the head until it fits into the pot, then you simmer it until all the meat and connective tissues fall off the bones.

@zoid

If little old ladies in some remote country were painstakingly scraping the last remnants of meat off bones with tiny knives the foodies of the world would be falling all over themselves about the humble appreciation and reverence they have for food.

Do it in Nebraska with a machine and it’s “pink slime”.

Yup … sigh

@slowlearner

I get my ground beef at Joe’s Carniceria in Royse City, TX. Joe cuts off a hunk of chuck roast (that he earlier liberated from a side of beef) while I watch from 5 feet away, grinds it, wraps it up and I pay for it. It’s good. The more you eat fresh food the less tolerance you have for the salty/sugary half rotten garbage they serve in restaurants or sell at the big grocery store. This is not because of snobbery or ideas about health or the environment but really because it tastes so much better. Life is too short to eat crap, ask the man who grew up on Spam and canned beans.

We grind our own, and get the meat from a small butcher shop/abbatoir. Been thinking of picking up a half a cow as we now have the freezer space for it.

@pulykamell

Well, I’ve had that chorizo, but they don’t, as a rule, contain glands or offal. Nothing wrong with that, mind you, (except I’ve found these chorizos to be way too watery and fatty and just kinda suck), but a good Mexican butcher will have their own version made with meat scraps from butchering down other parts, or even just straight pork shoulder.

Rob likes some silly sausage that has pig snouts listed as an ingredient. They smell absolutely revolting to me, we just call them ‘snout’ and he has to cook them outside and not bring them in the house. [and I am a fan of odd foods, one of my comfort foods is braised heart.]