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Jack Schidt®
 
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Default Why do we falme factory brined meat?


" BOB" > wrote in message
news
> In ,
> Another Wise Guy - Macon, GA USA >
typed:
> > says...
> >
> >> Today it is water, salt and sugar to "improve flavor
> >> and texture" (and sell you water at $6/pound). Tomorrow it will be
> >> just a tad of "mono-ethyl-awful" or "di-butyl-gloop-ti-gloop" to help
> >> the bottom line a bit more.

> >
> > YUMMY!
> >
> >
> > ----------------------------------------------------------------------
> >> Just Another Internet Wise Guy Macon, GA USA |
> >> ----------------------------------------------------------------------

>
>
http://www.sailinganarchy.com/genera.../cool_test.htm
>
>



hahahahahaha!!! confirmed what I've suspected for years.

Jack