porqui Posted February 28, 2014 Share I want free range in Tokai !! Link to comment Share on other sites More sharing options...
Pieter1 Posted February 28, 2014 Share The other day I sow a couple walking their pigs allong the spruit. I said "mmm bacon" they were not impressed. I was left hungry. BarHugger 1 Link to comment Share on other sites More sharing options...
nigelhicks Posted February 28, 2014 Share I want free range in Tokai !!http://www.hoglezoo.org/wp-content/themes/hoglezoo/images/animal_finder/GuineaFowls.jpghere you go ... porqui, Tumbleweed, Caerus and 3 others 6 Link to comment Share on other sites More sharing options...
Shebeen Posted February 28, 2014 Share 26inch - Castle lager, been around since forever. Tried and tested, nothing wrong with it but not everyone's cup of tea.29er - Castle lite in a quart bottle, just a bit bigger and has more advertising hype than science to explain it's sales success. 650b - craft beer, different, but overpriced as all hell. [disclaimer, i only got 26ers in my stable...but haven't bought a new bike for a long time] Link to comment Share on other sites More sharing options...
Mojoman Posted February 28, 2014 Share http://www.hoglezoo.org/wp-content/themes/hoglezoo/images/animal_finder/GuineaFowls.jpghere you go ...Bushveld chicken! The bane of any horse riders existence! Grebel 1 Link to comment Share on other sites More sharing options...
marko35s Posted February 28, 2014 Share Dude Free Range is a Myth to make Woolies mommies in their Range Rovers feel less guilty. If chickens were really free range they'd cost R200 a kilogram.Have you seen the price of chicken at Woolies? Link to comment Share on other sites More sharing options...
marko35s Posted February 28, 2014 Share  Yep. Sadly. But I'm okay with that. Or, at least, I understand it. I will continue to strive to buy things free range, but I can't always do that. One thing is for certain though - the living conditions of those chickens / cows / pigs etc could certainly be improved. Even if just from a sanitation perspective. Some of those plants (yes, plants - cos that's all some of them are) are truly disgusting.  But - back on track. Everything is better with bacon. If I had to choose ONE type of food to live on for the rest of my life, that would have to be a top runner. One food.It would be a very short life... Link to comment Share on other sites More sharing options...
marko35s Posted February 28, 2014 Share  My wife is very closely linked to the food industry in her current job (including supplier sourcing as well as all aspects of food preparation) and up until recently was employed in the food industry by a large supermarket chain. Most of the meat that you purchase nowadays has been injected with brine. You will notice a lot of liquid left behind after you cook your chicken/beef/lamb etc. Even boerewors. (Have a look next time you do a roast in the oven) This increases the raw selling weight but drastically reduces the cooked weight as most of the liquid evaporates. As much as I love bacon, I can't remember the last time I was able to cook a golden brown strip that was crispy without coming close to burning it..... Not like mom used to anyway!Meat has pretty much always been injected with water or brine, its a very old trick. Link to comment Share on other sites More sharing options...
Guest Omega Man Posted February 28, 2014 Share Have you seen the price of chicken at Woolies?Hahaha. Touche. No. I'm a vegetarian. I exist on a strict diet of grains (beer) and certain fruit (red wine) Spokey and nigelhicks 2 Link to comment Share on other sites More sharing options...
Guest Omega Man Posted February 28, 2014 Share Meat has pretty much always been injected with water or brine, its a very old trick.Ja. Especially if it's frozen. If you read the packaging you'll even see the percentage. But let's get back to the subject at hand. There's a craft beer fair at False Bay Rugby club tomorrow. Edited February 28, 2014 by Omega Man Link to comment Share on other sites More sharing options...
Caerus Posted February 28, 2014 Share 26inch - Castle lager, been around since forever. Tried and tested, nothing wrong with it but not everyone's cup of tea.29er - Castle lite in a quart bottle, just a bit bigger and has more advertising hype than science to explain it's sales success. 650b - craft beer, different, but overpriced as all hell. [disclaimer, i only got 26ers in my stable...but haven't bought a new bike for a long time] You can say that again, total pi$$ take on prices. They rape you for R40 a pint in some places. Craft beers,blah they overrated . I'll stick to SAB Link to comment Share on other sites More sharing options...
MTBeer Posted February 28, 2014 Share 26inch - Castle lager, been around since forever. Tried and tested, nothing wrong with it but not everyone's cup of tea.29er - Castle lite in a quart bottle, just a bit bigger and has more advertising hype than science to explain it's sales success. 650b - craft beer, different, but overpriced as all hell. [disclaimer, i only got 26ers in my stable...but haven't bought a new bike for a long time]no one in their right mind drinks castle, do they? pierre- 1 Link to comment Share on other sites More sharing options...
Grebel Posted February 28, 2014 Share Meat has pretty much always been injected with water or brine, its a very old trick. I never said it was a new trick.... Machinery suppliers started offering machines to retailers a few years ago so that they could do it themselves. It has become a bit out of hand nowadays though. That's is the point I was trying to make. You almost at 50/50 meat/brine...!!! Link to comment Share on other sites More sharing options...
Tumbleweed Posted February 28, 2014 Share Did you know that on some Caribbean islands they called a species of frog "mountain chicken"? Grebel 1 Link to comment Share on other sites More sharing options...
MTBeer Posted February 28, 2014 Share I never said it was a new trick.... Machinery suppliers started offering machines to retailers a few years ago so that they could do it themselves. It has become a bit out of hand nowadays though. That's is the point I was trying to make. You almost at 50/50 meat/brine...!!!just don't buy frozen meat. no way the fresh stuff is injected with brine. Link to comment Share on other sites More sharing options...
Grebel Posted February 28, 2014 Share Did you know that on some Caribbean islands they called a species of frog "mountain chicken"? Dude everything tasted like chicken if it doesn't come from cows, sheep or pigs and lives on land! Tumbleweed 1 Link to comment Share on other sites More sharing options...
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