What produce/ingredients did you buy or obtain today? (2018-2022)

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Burt Blank said:
I have never had them but after reading this
"I have a friend who went to a factory where they made chicken nuggets, hes never eaten them again.
He said they use everything beaks, feet everything. I don't have reason to disbelieve him.

Russ " the compulsion has grown stronger. I think I will try them Au naturale first
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McD's chicken nuggets are made from chicken scraps, pulverized and made into a paste that is formed into McNuggets. But, they don't use beaks and feet, or bones and cartilage. It has been investigated. Nonetheless, it is still chicken paste, breaded and deep fried. Kids LOVE them. I prefer chicken tenders, which are real pieces of chicken, breaded and fried -- basically boneless fried chicken.

CD
 
:okay:, Burtie dear. I wouldn't like to eat shattered chicken beaks either but at the end of the day they're just keratin: not that repugnant. They're possibly used in prefabricated chicken stock and dog food with the legs - at least partly. The feathers are also keratin. They are ground and used in beauty products; they're too small and spiky for e.g. pillows. The food (and beauty) industry doesn't know the word wastage.
 
Hemulen said:
:okay:, Burtie dear. I wouldn't like to eat shattered chicken beaks either but at the end of the day they're just keratin: not that repugnant. They're possibly used in prefabricated chicken stock and dog food with the legs - at least partly. The feathers are also keratin. They are ground and used in beauty products; they're too small and spiky for e.g. pillows. The food (and beauty) industry doesn't know the word wastage.
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Add testicles Hemmers mate and you have me sold.
 
TastyReuben said:
I don't like the taste. Everyone describes it as peppery, but it just tastes bitter to me.
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Have you tried it cooked - like spinach. I think your reaction is genetic, by the way. I've read about that somewhere. Its like the coriander (cilantro) thing where some people think it tastes of soap.
 
Morning Glory said:
Have you tried it cooked - like spinach. I think your reaction is genetic, by the way. I've read about that somewhere. Its like the coriander (cilantro) thing where some people think it tastes of soap.
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No, and I won't be. I don't eat any cooked greens at all. Just the thought is stomach-churning. 🤮 <--notice that's greens he's up-chucking. :laugh:

As far as greens go, I really only like romaine and iceberg lettuces (and green cabbage, if you want to count that), and I only like them as part of a salad or on a sandwich. I'll eat raw leafy greens, like baby lettuces, but I don't care for them that much and do it more out of a sense of obligation ("I really should like these, right?!") than out of preference. I like salad fine, but I like crunchy lettuce.

When I was a kid, Mom was the only one who ate salad at home, and she grew a little patch of leaf lettuce, just for herself, and she only ever put one dressing on it - hot bacon grease dressing, which included vinegar and brown sugar.
 
^You're a choosey-doosey, TastyReuben - and that's what all people should be: the way they are. Everybody has no-nos as genetic or social attributes or as reminders of family dishes or tourist experiments which just didn't go down the throat however nicely the grannies or aunties or street food vendors foisted them.
TastyReuben said:
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Chicken feet...that was my grandmom's favorite part of the chicken.
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TastyReuben, your grandmother hardly sunk her teeth into the tarsal bones but it takes all sorts to make a world :hungry:.

Cilantro is soap to me; can't stand tarragon either (so Béarnaise sauce isn't my fav). Even the wonderful scent of thyme brings forth unexplainable nausea at times (and turns into a smell). I do eat everything, though - it's not that grievous. Cilantro looks good on top of dishes, so I use it and swallow it without complications. Rucola/arugula is a favorite of almost the whole family (just the youngest is a bit picky). Beem 'em up, Scot...TR! We'll have them! I bought some rucola yesterday. I think it's good fresh on top of pizzas and mixed with e.g. sundried tomatoes and roasted pine kernels.
 
Hemulen said:
^You're a choosey-doosey, TastyReuben - and that's what all people should be: the way they are. Everybody has no-nos as genetic or social attributes or as reminders of family dishes or tourist experiments which just didn't go down the throat however nicely the grannies or aunties or street food vendors foisted them.
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View: https://www.youtube.com/watch?v=Ctb8TiZRk_w


CD
 
^ Tripled (the salad issue). The saturated 'leaf lettuce' is a bit fishy at times - and it doesn't preserve even in a perforated bowl.
 
Morning Glory said:
I also prefer crunchy lettuce in a salad. You like cabbage cooked though?
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Yes, but even when I cook it, it's still a bit crunchy. Well, crunchy isn't the right word, but it still has some fight in it. :)

Guess what my favorite parts of lettuce and cabbage are? The core and the leaf ribs.
 
TastyReuben said:
Yes, but even when I cook it, it's still a bit crunchy. Well, crunchy isn't the right word, but it still has some fight in it. :)

Guess what my favorite parts of lettuce and cabbage are? The core and the leaf ribs.
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I don't eat crunchy lettuce or cabbage, but that's because I have no choice. I do miss a nice crispy salad sometimes, used to be my favorite food. Now curry has taken it's place.
 
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