Answer me this...

[Sigarms]

We have been modifying livestock for 10,000 years, but, it gets creepy when you apply modern science.

You're over thinking it. If you don't know it's genetically modified food with all different kinds of God only know what kind of crap is in there from modern science, who cares as long as it tastes good and it puts more meat on the bone!

 

[MossRoad]

You're over thinking it. If you don't know it's genetically modified food with all different kinds of God only know what kind of crap is in there from modern science, who cares as long as it tastes good and it puts more meat on the bone!

So tasty!

 

[Sigarms]

So tasty!

I couldn't help but feel a little distraught if I were to have known someone like Jeffery Dahmer and was over his place having him make me a meal and I thought the meal tasted pretty good...

That said, at the end of the day, perhaps ignorance can be bliss.

 

[goeduck]

Those are mutant birds, bred to have the huge breast, grow real fast, ready to harvest by 7 weeks.

...Wwwwhaaattt? 7 weeks?

 

[GeneV]

...Wwwwhaaattt? 7 weeks?

Around that, yep. You could push it a couple more weeks, but at that point, they get too heavy to walk, so they just sit in their own filth, starving and dying of thirst. Science!

 

[/pine]

FWIW...Lots of chicken farms around here...(The poultry capital of the world is only 30-40 miles away)
the "farmers" only have to supply the housing etc..The producers bring out the chicks and the feed...six weeks later they come and get them...

There is a niche market for trained dogs that go through the chicken houses and remove the ones that die...

 

[Jstpssng]

Again, you guys are describing why I raise my own chickens. The Cornish cross birds will start to die off at 6-8 weeks if you don't have time to kill them. They literally will do nothing but eat if you let them.
The "Freedom Rangers" I grow also are fast growing birds, but they at least will get out, walk around and forage a bit. Yet you still can have a full grown bird at 10-12 weeks.

I started raising turkeys after my brother, who is on a strict cardio diet, lamented about all of the work he put into creating Thanksgiving dinner for his family but couldn't eat the turkey he cooked. Commercially grown turkey is one of the things his doctor told him to avoid.

The flavor of the animals I raise is also better... although somebody who is accustomed to bland commercial chicken might disagree.

I also raise my own eggs, and have had people refuse to eat them because "the yolk is too yellow."

 

[Root Cause]

I went to a semi-upsale restaurant in Portland, OR for work. At a friend's recommendation, I tried the peanut butter, pickle burger. So, it isn't mayo but it is a spread. And it was delicious. I make them now at home with chunky peanut butter, pickles, and Monteray Jack. Hmmmmmmmmmmm good.

 

[goeduck]

FWIW...Lots of chicken farms around here...(The poultry capital of the world is only 30-40 miles away)
the "farmers" only have to supply the housing etc..The producers bring out the chicks and the feed...six weeks later they come and get them...

There is a niche market for trained dogs that go through the chicken houses and remove the ones that die...

You are near Gainesville Georgia, correct?

I typically stay away from the "Tyson" type brands as much as possible. I think I will buy even more of the local "normal" red chickens. I would rather not eat frankenchicken.

 

[goeduck]

I went to a semi-upsale restaurant in Portland, OR for work. At a friend's recommendation, I tried the peanut butter, pickle burger. So, it isn't mayo but it is a spread. And it was delicious. I make them now at home with chunky peanut butter, pickles, and Monteray Jack. Hmmmmmmmmmmm good.

Who would come up with that recipe if they were not on dope? Oh, wait...... you were in Oregon.... and Portland, no less.

 

[Root Cause]

I’m consider myself pretty open to menu items, but that one might be crossing the line.

Sounded bad to me at the time but it was good. And since I posted this, I found that George Washington Carver made it popular to put it on burgers so it has been around awhile.

 

[/pine]

You are near Gainesville Georgia, correct?

I typically stay away from the "Tyson" type brands as much as possible. I think I will buy even more of the local "normal" red chickens. I would rather not eat frankenchicken.

Yes...FWIW there is a big new K_ubota plant there...(it's huge)

leaving Atlanta to the NNE you really don't get out of the "city" until you get north of Gainesville...I can travel into N.C. without using any paved roads...not too far from the A. trail...

The local mom and pop grocery we patronize sells naturally raised birds, beef and pork from local farms who also grow their own fodder crops... the better part of NE GA is one of the biggest "farm to table" areas in the country...

 

[Frankenkubota]

I couldn't help but feel a little distraught if I were to have known someone like Jeffery Dahmer and was over his place having him make me a meal and I thought the meal tasted pretty good...

That said, at the end of the day, perhaps ignorance can be bliss.

it's been long time but i'm pretty sure i was in school about 3 blocks from where Dahlmer lived when all that went down.

if memory serves, he worked at Ambrosia chocolate which makes the base product for many chocolate manufacturers.

 

[Frankenkubota]

Yes...FWIW there is a big new K_ubota plant there...(it's huge)

leaving Atlanta to the NNE you really don't get out of the "city" until you get north of Gainesville...I can travel into N.C. without using any paved roads...not too far from the A. trail...

The local mom and pop grocery we patronize sells naturally raised birds, beef and pork from local farms who also grow their own fodder crops... the better part of NE GA is one of the biggest "farm to table" areas in the country...

old friend works there, kubota in GA. he has something to do with seats.

 

[Sigarms]

I can travel into N.C. without using any paved roads...not too far from the A. trail...

I hiked the AT a long time ago. It was in the town of Suches (sp?) Georgia where I got my trail name, "Turns down beers". Had no clue it was a dry county and couldn't even fathom the concept of an entire county having it illegal to sell beer at the time.

You should of seen the look on everyones faces when I didn't come back with a case LMAO

 

[Frankenkubota]

I hiked the AT a long time ago. It was in the town of Suches (sp?) Georgia where I got my trail name, "Turns down beers". Had no clue it was a dry county and couldn't even fathom the concept of an entire county having it illegal to sell beer at the time.

You should of seen the look on everyones faces when I didn't come back with a case LMAO

great line in movie mississippi burning......

we are a dry county and have the drunks to prove it.

it's a long was to hazard, it's along was to harlan

just to get a little brew, just to get a little brew

 

[Looking4new]

A good steak needs nothing done to it; wave it over the flames and serve on a plate. Done.

A good vet could have it on its feet in an hour. That is my kind of steak with sour cream.

 

[goeduck]

Told the Mrs. what the guys on the tractor forum could do with a roasted chicken from Costco. She showed up with one from Smart and Final and said we’re having tostados for dinner. No Mayo !
View attachment 715840

That looks like it will make some tasty meals

In the salsa front I made a couple of batches last weekend. The half pints are peach-tomato. I still had some orange tomatoes on the vines that I picked Sunday that are ripening in the house. I will make Tomato/Mango/Pineapple salsa out of those as soon as the tomatoes are ready.

 

[GeneV]

Told the Mrs. what the guys on the tractor forum could do with a roasted chicken from Costco. She showed up with one from Smart and Final and said we’re having tostados for dinner. No Mayo !
View attachment 715840

Right on! My wife makes this crazy thing with rice, corn, and spicy dice tomatoes...toss in some shredded chicken in there. It's da bomb! Yeh, no mayo though haha!

 

[/pine]

A good vet could have it on its feet in an hour. That is my kind of steak with sour cream.

FYI...If the internal temperature of a steak does not get high enough to start rendering the marbled fat you are missing out on the real flavor of beef...a shame...The fat is where a majority of the flavor is and it must render to release the flavor...!