Originally posted by Farmer_Gyles
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Food Unwrapped
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Originally posted by Kleftiwallah View PostI've watched the programme concerning lemons and ham. Could someone explain why they had to buy £50:00 worth of various types of ham then proceed to bite chunks out of about ten slices at once?
Very scientific, I don't think.
Cheers, Tony.
I couldn't see the point of that bit either, its a pity really because most of the program was informative so why do they have to spoil it with daft stunts.
I have bought reformed meats in the past but you can't beat that from my local butcher who cooks his own in the back of the shop.Location....East Midlands.
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Originally posted by veggiechicken View PostIs that Cochineal? Harvested from insects that live on a particular cactus, I think!
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They don't use chocineal much these days though. Found it facinating when I was told this fact by my mum as a child.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?
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the insect thing doesnt bother me to be honest, we are one fo the few countries that dont eat bugs, i'd rather be ignorant on that,
the lemons im never 100% sure if they are waxed or unwaxed so i always soak them in hot water whatever, if i need the rinds,
makes me wonder how cheap food is cheap seeing as all the chemicals and proceses these foods have to go through to make them
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Originally posted by Farmer_Gyles View Postwell it WAS meat ... the good news is that it wasn't heads and trotters and guts and leftovers ...
Quite a fan of ears and heads and trotters.
Didn't watch the programme, but do wonder how you can get away with calling the reconstituted stuff ham, when it doesn't come from a ham?Le Sarramea https://jgsgardening.blogspot.com/
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Watched this and I'm not sure what the fuss is about. I used to buy unwaxed lemons but now I'll be buying waxed for the flavour and boil it off if using the zest. I try not to eat too much ham because of the nitrates, but I can't see any difference between the whole and reformed stuff (apart from the texture if you want big thick slices).
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Just watching another of these, answering the questions -
why doesn't the bread in a bought tomato sandwich go soggy (its a specially bred Dry tomato called Intense - grown in Holland); and
are there really strawberries in strawberry flavoured products - so far it looks like No - its all chemical.
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