New and Improved TnT Foodie thread

Minnegrowta

Minnegrowta

Well-Known Member
go go kid said:
did you know that KFC chickens are 6 weeks old when they kill them and get seasoned and cooked, there so pumped full of growth hormones and antibiotics, i won't touch them
Click to expand...
KFC uses the modern broiler chicken. Fun fact, the Cornish cross broiler was a breed developed in partnership with the United states government between two farmers who won a country-sponsored competition to breed a bird that could turn the smallest quantity of grain into the largest quantity of meat in the shortest amount of time during World War 2. These two farmers were neck and neck for the best chicken, so the government said, "you both win, now kith" and both winning chickens were crossed together to get the contemporary bloated mutant meat bird we all know and love-hate today. Harvested at literal infancy, these birds are incapable of moving themselves to water let alone forage, walk or evade Predators typically by 10 weeks of age. For perspective, the average lifespan of a quality game chicken in captivity is 15 years. Any dual purpose bird will take two years to develop enough protein mass to rival a 10 week old Cornish cross broiler hen. The meat is succulent and tender because the bird never reached even intermediate adulthood to use the muscle and harden it.
 
Sativied

Sativied

Well-Known Member
Why oh why am I looking at this thread at 3 am.... ffs... *fires up oven*

Re: chicken, I see it as a moral obligation to eat chicken. In my country there are 6 times more chicken than humans. Though not quite the dinosaur size as in the US, it's the same story. Plof chicken we call 'm, which translated to "explode chicken" or "burst chicken." Nah, seriously, they have a hard time standing on their own legs and it's not ok. After being butchered, they are injected with water with tiny needles. Roughly 25-30% of chicken in dutch supermarkets is water... I'd be lying if I'd say I'd really care enough to not eat chicken, but it's why I love my Turkish muslim butchers. No nonsense chicken, invoke Satan for all I care. Give me normal size breasts without fillers... no pun intended.
 
Bareback

Bareback

Well-Known Member
The modern chicken in the cooler at the supper market is pumped full of preservatives. I used to think it was to rip us off by selling water at 2-5 dollars a pound but I know now that it’s to give it a longer shelf life which is as much for our benefit as it is for the sellers. Preventing food spoilage is preventing food poisoning which was much more common in the thirties and before. So when I look at from a point of view like that, I’m in favor of the salt preservatives. But when I was a kid and we killed a chicken or three and fried them fresh….wow they had flavor like nothing you can buy at restaurants today. However it was a messy business.
 
Metasynth

Metasynth

Well-Known Member
There is NO reason for 1/3rd or more of the chicken sold in the United States to have salmonella. It’s lazy food safety laws and shitty farm practices.

And there is ZERO reason for lettuce to be contaminated with E. Coli or Listeria. It’s due to farmed lettuce being grown right next to huge cattle feed lots, and contaminated by the runoff from the cow shit. Specifically grown in Imperial County, California, and Yuma, Arizona. They are the largest producers of lettuce in the country

Avoid romaine, folks. Even the PR lady for the lettuce companies refuses to eat romaine, for fucks sake!
 
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