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Meat

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I always assumed that buying a cooked chicken was a more meat healthy option rather than packed processed or counter sliced meats but I read that chickens can be pumped with antibiotics, washed with bleach etc. I want to eat a fairly healthy diet and then die. Should I throw out the poor little chicken in my fridge?

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freshpopcorn

petronius wrote: »

The Boucher-Hayes programme was eye opening - wouldnt buy a chicken fillet roll after that!
Bits coming from Poland and Holland.

I was amazed at people didn't know all that stuff that about the Chicken fillet roll.
It was common knowledge to me.

Church on Tuesday

I never got the obsession with chicken fillet rolls in this country.

[Deleted User]

Church on Tuesday wrote: »

I never got the obsession with chicken fillet rolls in this country.

The non pretentious food of the people. They’re wonderful.

Church on Tuesday

ReginaldSmythV wrote: »

The non pretentious food of the people. They’re wonderful.

They are bland as fook IMO. And I love crappy food from time to time.

whisky_galore

ReginaldSmythV wrote: »

The non pretentious food of the people. They’re wonderful.

Not a fan of the mechanically recovered reconstituted chicken sludge myself.

iamstop

I've been veggie for 20 years. People always tel me I look 5 to 8 years younger than I am. Besides never being a smoker I think being veggie is a big part of that.

EmmetSpiceland

Church on Tuesday wrote: »

They are bland as fook IMO. And I love crappy food from time to time.

The “spicy” one is what you’re after then.

[Deleted User]

whisky_galore wrote: »

Not a fan of the mechanically recovered reconstituted chicken sludge myself.

I love it. Brutal getting one in some unknown place and then discovering they’ve breaded a tasteless real chicken fillet.

Church on Tuesday

EmmetSpiceland wrote: »

The “spicy” one is what you’re after then.

I'll pass.

Thelonious Monk

Church on Tuesday wrote: »

I never got the obsession with chicken fillet rolls in this country.

They're awful, and cuisine de france bread is just awful awful

gogo

iamstop wrote: »

I've been veggie for 20 years. People always tel me I look 5 to 8 years younger than I am. Besides never being a smoker I think being veggie is a big part of that.

I’ve been a meat eater for 20 years. People always tell me I look 6-9 years younger than I am. I smoked quiet frequently when I was younger although I gave up a good few years ago but honestly feel that having a regular source of protein (from meat) and good genetics is a massive part of that.

Buford T. Justice XIX

EmmetSpiceland wrote: »

Meat isn’t unhealthy, in “moderation”. But you can’t expect to be getting high grade meat when you’re paying a couple of quid for it.

If you’re getting a whole chicken for peanuts you can assume it’s been “pumped” full of everything and has, probably, never seen the light of day. Not going to kill you to eat it but you could probably do without all the added chemicals floating around inside you.

It’s the same with chicken fillets and packet ham, that stuff is “comprised” of reclaimed meat and connective tissue. This is then whipped up into a “meat slurry” and with a bunch of additives, and emulsifiers, it’s made to look like “normal” meat.

You get what you pay for, really.

On the reclaimed meat, the greatest marketing sleight of hand ever was charging a premium price for pulled pork. I've seen posters rave about it on here a while back and they had trouble believing that it was reconstituted as meat after mechanical extraction from the carcass.

OP, if you wish to avoid lower quality meats, avoid anything that comes in a box and purchase from a quality butcher. There are still a good few left in the country that kill their own beef and lamb and there are a few that can source chicken and pork for you if those take your fancy.

The Craft Butchers of Ireland would be a good place to start looking.

https://www.craftbutchers.ie/

[Deleted User]

Buford T. Justice XIX wrote: »

On the reclaimed meat, the greatest marketing sleight of hand ever was charging a premium price for pulled pork. I've seen posters rave about it on here a while back and they had trouble believing that it was reconstituted as meat after mechanical extraction from the carcass.

OP, if you wish to avoid lower quality meats, avoid anything that comes in a box and purchase from a quality butcher. There are still a good few left in the country that kill their own beef and lamb and there are a few that can source chicken and pork for you if those take your fancy.

The Craft Butchers of Ireland would be a good place to start looking.

https://www.craftbutchers.ie/

Speaking of killing Buford, do you know anyone who could kill some pigs. Someone I know raises their own in your neck of the woods

MFPM

gogo wrote: »

I’ve been a meat eater for 20 years. People always tell me I look 6-9 years younger than I am. I smoked quiet frequently when I was younger although I gave up a good few years ago but honestly feel that having a regular source of protein (from meat) and good genetics is a massive part of that.

And one can get regular source of protein without ever eating meat...millions of people do.

Greyfox

MFPM wrote: »

And one can get regular source of protein without ever eating meat...millions of people do.

True, but meat is delicious.

whisky_galore

MFPM wrote: »

And one can get regular source of protein without ever eating meat...millions of people do.

And millions don't.

Church on Tuesday

MFPM wrote: »

And one can get regular source of protein without ever eating meat...millions of people do.

The whole thing about meat being bad for you is a nonsense.

Some people eat meat, some don't, neither side should expect a medal for it.

Feisar

Church on Tuesday wrote: »

Just buy off your local butcher, price difference often tends to be negligible in any event.

I wouldn't really be a fan of buying meat from supermarkets tbh unless I really have to and even then it would have to be free range.

Most butchers these days are little more than meat unpackers and displayers.

Church on Tuesday

Feisar wrote: »

Most butchers these days are little more than meat unpackers and displayers.

The good ones are not.

Capt'n Midnight

iamstop wrote: »

I've been veggie for 20 years. People always tel me I look 5 to 8 years younger than I am. Besides never being a smoker I think being veggie is a big part of that.

5 to 8 boring meatless years

[Deleted User]

Church on Tuesday wrote: »

The good ones are not.

Very few and far between.

TheShow

petronius wrote: »

Particularly supermarket chicken fillets - i find are full of water that when you cook them they shrink.
I got chicken fillets from the butchers (a few bob more) and there was significant more in volumne and quality

I’ve seen plenty of quality butchers repacking the chicken fillets on the counter from the large box that you can usually buy 30 fillets for €30 from the butcher, and based on those maths I’d say there’s very little difference between supermarket and butcher in terms of chicken fillets at least.

irishblessing

I don't see any alternative to cheap ham anywhere I shop, I'd pay for it too. Guess I need to figure out better places for sandwich meat..

Feisar

irishblessing wrote: »

I don't see any alternative to cheap ham anywhere I shop, I'd pay for it too. Guess I need to figure out better places for sandwich meat..

I buy a ham and boil and roast it. Way cheaper to. Packet ham is mad expensive. Plus a sambo made with proper ham is way more substantial.

irishblessing

Feisar wrote: »

I buy a ham and boil and roast it. Way cheaper to. Packet ham is mad expensive. Plus a sambo made with proper ham is way more substantial.

Ah thanks for that, will try it! Do you wrap it in foil to cook, put any dressing on??

[Deleted User]

I think many of us eat too much meat nowadays. I believe most people thrive better with *some* meat in their diet than none though. Too much could give you colon cancer though. As recently as 20 years ago, people would have been amazed and delighted if they bought a sandwich/ wrap and it contained the quantity of chicken that delis consider a standard portion nowadays. Imagine giving that to a 13 year old five times a week in the 1870s or something LOL. That wouldn't have just constituted a "better diet"; this normalised dietary of today's schoolkids would have been beyond the realms of imaginability to the poor child and they would probably have felt immense guilt at the thought of getting to eat so much meat. Until recently it was taken for granted that, due to it's higher cost as a food item, you couldn't just have as much meat as you wanted and that meat was the limiting factor in any sandwich/ meal etc. Dairy and eggs were cheaper (and lower quality and obviously not as satisfying or nice-tasting) sources of protein and seemed to form a much greater proportion of peoples diets (as did cheap carbohydrates, particularly bread and potatoes). It's no surprise at all to me that people in their teens and twenties these days are much taller than their counterparts were twenty plus years ago. That said, even in 2002 the average height of 14 year old boys in Ireland was 23 cm taller than in 1948, and even 9 cm taller than in 1970.

PARlance

[Deleted User] wrote: »

That said, even in 2002 the average height of 14 year old boys in Ireland was 23 cm taller than in 1948, and even 9 cm taller than in 1970.

Injecting them with water!

Feisar

irishblessing wrote: »

Ah thanks for that, will try it! Do you wrap it in foil to cook, put any dressing on??

Boil it first, 20 mins per pound and 20 over. Roast it then for a bit of colour, honey, maple syrup, wholegrain mustard or cloves. There are also specific glazes however these are only in stock at Xmas in a lot of places.

Having said the above in my opinion for sambos yer better of just boiling it. Roasting can/will give you some gnarly edges. Great for a Sunday roast however not so good cold in sambos. Make sure and keep it well covered in the fridge to stop it drying out.
Lastly I go for unsmoked, the smoked ones taste odd/chemically.

Akabusi

Capt'n Midnight wrote: »

5 to 8 boring meatless years

My favourite meals are vegetarian, the idea that you need meat for taste is probably down to good marketing by the various interest groups in the meat industry. Don't get me wrong, I do eat red meat on occasion and when I do I enjoy it, but I'd take a double bean and red pepper chilli over a steak any day.

irishblessing

Feisar wrote: »

Boil it first, 20 mins per pound and 20 over. Roast it then for a bit of colour, honey, maple syrup, wholegrain mustard or cloves. There are also specific glazes however these are only in stock at Xmas in a lot of places.

Having said the above in my opinion for sambos yer better of just boiling it. Roasting can/will give you some gnarly edges. Great for a Sunday roast however not so good cold in sambos. Make sure and keep it well covered in the fridge to stop it drying out.
Lastly I go for unsmoked, the smoked ones taste odd/chemically.

Going to try this out this week, thanks so much!! It seems normal enough to make sambos from leftover ham at Christmas time, but for some reason I never thought to do it any other time, ha ha.