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Post by farmrbrown on Oct 27, 2022 22:08:50 GMT
Anecdotally I've found the same thing many times since the Covid scare started. About a year later not only did the price of everything go up, the quality of everything went way down, food included. My theory is, that when Producers fell short of employees and good suppliers they turned to what they had on hand that wasn't considered good enough to sell to the public before. IOW......Hey Charlie, what about all that crap we've had in the back of the freezer all year that we usually sell to the pet food/livestock industry? If people get hungry enough they'll buy whatever is on the shelf AND pay premium prices for it to boot! IDK, I've been wrong before but I DO know human nature.
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Post by paisley2 on Oct 28, 2022 0:22:25 GMT
Fyi....meat no longer is noted as to country of origin. Thank your fed legislation
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Post by BrewDaddy on Nov 4, 2022 4:24:43 GMT
Speaking of rubbery meat.....
Baked a WinCo chicken breast in the air fryer tonight, basted w/ something resembling an adobo sauce that I made, served with rice. Good plan.
My table 'meat knife' is one of the sharpest I have, and I checked it TWICE to confirm I was actually using the cutting edge.
It actually chewed half decently, but cutting it? A chainsaw might be in order....
Good thing there are another 8 of the things in the large pack I bought...................
bd
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Post by fixitguy on Nov 4, 2022 4:37:33 GMT
BD, it sounds like you need to crock pot the remaining with some BBQ sauce and make pulled chicken sammies
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Post by BrewDaddy on Nov 4, 2022 4:41:20 GMT
BD, it sounds like you need to crock pot the remaining with some BBQ sauce and make pulled chicken sammies Sounds like a great idea.... Tomorrow night I'll try taking a hacksaw to one as though I was going to do a stir fry - maybe if I start with bite size pieces that would help. Now I'm kicking myself for tossing the 'adobo' sauce I made... got rid of it since it's like someone lobbed tear gas in this place, though in reality it wasn't all that spicy hot. bd
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Post by daw on Nov 4, 2022 13:59:14 GMT
I had a friend that pressure cooked everything because her time was so short. Maybe you could pressure the meat before preparing your usual way ?
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Post by wildhorseluvr on Nov 4, 2022 14:59:48 GMT
I had a friend that pressure cooked everything because her time was so short. Maybe you could pressure the meat before preparing your usual way ? If I find any more of that meat in my freezer I think that’s what I’ll do. So far all the meat I’ve purchased since moving here has been great, so maybe I won’t have to keep looking for recipes for rubber meat. 😁 Still waiting to hear if BrewDaddy came up with a recipe for Chainsaw Chicken…
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Post by woody on Nov 4, 2022 16:57:42 GMT
Last week I bought thin cut pork chops, hadn’t had them in a long time. I used egg & bread crumbs and baked them, usually I simmer them for a couple of hours and they were tender & tasty. I knew they wouldn’t be soft at all, but the taste was like cardboard, just yuck. No more wasting money on pork chops.
I have two chops left frozen…tried giving them to my sister, nope. She just had them recently too & said they were horrible…really they were bad.😝
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Post by BrewDaddy on Nov 5, 2022 2:17:56 GMT
I went w/ fixitguy's suggestion of making a 'pulled chicken', but chose daw's suggestion of using the pressure cooker... An improvement... instead of 'uncuttable' rubber, I ended up w/ semi 'unchewable' smaller bites with the shredded version. It ain't me and my cooking skills, it's the chicken........... bd
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Post by wildhorseluvr on Nov 5, 2022 4:19:58 GMT
I agree, Brew, never had meat with the weird texture before and since moving I haven’t had any more rubbery meat. Our cooking habits didn’t change so it’s the meat.
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Post by fixitguy on Nov 5, 2022 4:36:15 GMT
That particular fellow must had been choking the chicken, and rubber necking it all the way to the processing plant before being murdered.
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Post by Ozarks Tom on Nov 5, 2022 12:45:59 GMT
We've found when processing chickens you either take them right to the oven, or cool them for 24 hours in ice water. A neighbor helped process some chickens a few years ago, and took one home. Put it in the fridge for about 8 hours and it turned tough.
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Post by wildhorseluvr on Nov 5, 2022 13:01:26 GMT
We've found when processing chickens you either take them right to the oven, or cool them for 24 hours in ice water. A neighbor helped process some chickens a few years ago, and took one home. Put it in the fridge for about 8 hours and it turned tough. We did the same when butchering rabbits. Usually left them in the fridge a couple days IIRC before freezing. Always pressure cooked the old ones.
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Post by daw on Nov 5, 2022 15:07:24 GMT
We baked the old ones. They were exceptionally tender. Bucks particularly were a favorite. I liked them three weeks old (good for breakfast fried) or the senior rabbits baked for...company..that could not tell the difference from chicken
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Post by woolybear on Nov 5, 2022 15:56:03 GMT
We baked the old ones. They were exceptionally tender. Bucks particularly were a favorite. I liked them three weeks old (good for breakfast fried) or the senior rabbits baked for...company..that could not tell the difference from chicken Or cut them into smaller chunks, toss in seasoned flour and drop in the deep fryer. Called them "bunny bites" instead of chicken nuggets and the kids loved them lol.
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