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Why do we falme factory brined meat?
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Why do we falme factory brined meat?
On Sun, 2 Nov 2003 15:16:05 -0500, " BOB" > wrote:
>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
>
Really brave of you to fake all those addresses. Speaks well for your
devotion to your case.
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