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| Topic: Disconnected... | |
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I stand corrected...but color has nothing to do with freshness... If a rooster eats asparagus do the eggs taste different?? Then yes. It's length of time. Most eggs take about 4 wks to reach the supermarket. We pitch any unused or unsold eggs after about 2 weeks. Feed back to the hens, at least, so they keep a calcium uptake good. Not so much asparagus, but any strong tasting plants, will make noticeable changes in the taste of an egg. With roosters, not so much, unless you butcher out a day or 2 after they've eaten something strong-tasting. But that works with any food animal. Actually plants too. My basil tastes like mint, since it got mistakenly planted next to it. Dairy cow pastures have to be watched that certain type of plants don't grow because it will taint and ruin the taste of the milk. |
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The sad part is, this a generation of waste. There was a time when every part of an animal was used. And we didn't deppend on the FDA or the news to tell us what was good for us Lol's.
I'll use old time recipes that doesn't have " use a box of and a can of" any day. And only use freash rasied or grown products. |
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Oh boy and does Honey taste different too, depending where the bees have been.
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The sad part is, this a generation of waste. There was a time when every part of an animal was used. And we didn't deppend on the FDA or the news to tell us what was good for us Lol's. I'll use old time recipes that doesn't have " use a box of and a can of" any day. And only use freash rasied or grown products. Very much so. Heck, even plant waste was composted back into itself. |
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Oh boy and does Honey taste different too, depending where the bees have been. This next year, I'm planting various fruit trees, and blackberries, blueberries, grapes and raspberries. Would like to put in a honey bee section, though I'm not sure it'll happen. A friend in SC is doing her own bees, so we may get fresh that way. Absolutely love the stuff. |
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It may cost a bit more, but I go for fresh every time, nothing beats it.
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initially, maybe...but it pays for itself with less health issues.
It may cost a bit more, but I go for fresh every time, nothing beats it. |
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I don't like fresh eggs....
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Thats what makes Farmer markets so nice. Localy grown and raised
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initially, maybe...but it pays for itself with less health issues. It may cost a bit more, but I go for fresh every time, nothing beats it. Easpecially if you can get in touch with local farmers. A lot of times they'll let you check things out so you can see how things are grown, and treated and KNOW where your food comes from. |
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get this I worked in a resteraunt for many years and on the breafast menu it says farm fresh eggs ....well they come from a mil carton for the scrammbled eggs when I talked to the owner about it he said I was a rebel rouser//wtf I was trying to keep his rear out of a jam
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If people only knew what resurants served them and how the food was prepared. Lol's
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I don't know why it is that I find myself amazed and saddened about how disconnected from ones food source people are anymore. Was talking to a guy about the differences between farm fresh eggs, and store-bought eggs, and fresh butchered chicken vs store-bought. He was freaking out about how he could never eat fresh eggs, or fresh chicken, and he would also never cook with it. (He's a chef). He's also not the only one I've spoken to about stuff like that. I can't even count the number of times I've had to explain how eggs are produced, how meat is brought to the supermarket, how milk is produced, etc. etc. etc. I've even had to explain how vegetables make it into those cans... Shakes head. C'mon folks, why isn't there a basic learning/knowing in how your food is produced, from birth to death?! If that dude isn't more than willing to use FRESH ingredients in his cooking...then he is NOT a chef. He is nothing more than a cook. Every chef is taught that, whenever possible, using fresh ingredients is very much preferred. |
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A lot of cooks call themselves chefs cuz they're too ignorant to know the distinction...
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Is this like a hairstylist versus hairdresser distinction?
A similar thing? It is a training and educational distinction, is it not? |
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Is this like a hairstylist versus hairdresser distinction? A similar thing? It is a training and educational distinction, is it not? I lived with an Executive Chef for 10yrs...there is definitely a difference...same with a Sous Chef, a Pastry Chef, etc...it's about training, education, management experience...on top of cooking skills. A cook may be a great cook...but that doesn't necessarily make him a chef. Just like when the term "Master Chef" is bandied about...there are about 14 Master Chefs in the world...just because you put that title next to your name, doesn't make you one. |
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Actually frozen vegetables tend to retain more nutrients than fresh ones. Frozen veggies are flash frozen as soon as they are picked and the freezing preserves them. once a veggie has been picked nutrients begin to degrade due to heat, light air exposure.
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i prefer to be disconnected from my food source. instead of gutting and cleaning a fish i'll just got to long john's thanks.
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All this talk of food has made me hungry... What's for dinner?
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We're factory fed. And we believe that if it was factory farmed/processed that it is clean, healthy and safe to eat. Ed might be a great guy and all but does he really know how to butcher a pig, cow, or chicken? Is his garage/barn really a clean enough place to be doing this? Is it FDA inspected? Did he really wash his hands before touching that meat? Read "Fast Food Nation" Read it, but be prepared to change the way you eat. I'm a vegetarian and I grow my own garden.. and it's doing awesome right now. 
Yeah, I don't think most care about what they eat as long as it fills them up, which is why they should read that book. |
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