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Why do we falme factory brined meat?
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Karl Mitschke
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Why do we falme factory brined meat?
"Another Wise Guy - Macon, GA USA" >
wrote in message ...
>
>
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!
What a freaking moron plonk me, please, dick
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