Hope this ain't too inappropriate about cyclists

[Bper]

As I said it's such a shame with meat, it's funny how easily you adapt to not eating meat by changing to fish , pasta, chicken and various curry and alternative burger ideas. We do miss it and are not to sure about how some of the chicken is fed or what's in the fish but we can't illuminate all these foods. I am glad we grew up in an era when food wasn't messed with but feel sorry for those today who will never have that experience.😛

[Big_D]

Too true @Bper

[Haliotis]

My late grandmother, before marriage, worked in service in the kitchens of a local dignitary.  The estate, now long gone, was Somerby Hall, in Leicestershire.  I remember going with her to the local butcher (I was 4-years-old when WW2 broke out), and she would by cheap cuts of meat, or wild rabbit which she herself skinned. She was a marvellous cook, and everything tasted as it should, and there was no thoughts of avoiding the fat content of the meat.

Bob, I know exactly what you mean - as young as I was during the war, due to my grandmother’s skills we never suffered bland meals, and the food was so tasty that, today, I cannot face food which I thoroughly enjoyed then. Rabbit stew, meat-and-potato-pie, tripe and cow-heel with creamy mashed potatoes, left-overs - which were few - turned into fabulous soups.  The list could go on.

To be sure, we’ve paid a price to be where we are today!

[Yugguy1970]

It's even things like salads, things like radishes have been slowly drained of taste.   Kale is being bred to be sweeter.  

[Bper]

5 hours ago, Yugguy1970 said:

It's even things like salads, things like radishes have been slowly drained of taste.   Kale is being bred to be sweeter.  

If you have the space in your garden grow your own, you will never get a better taste and more enjoyment then eating something you have created. It also teaches you to appreciate what good food actually tastes like. And without any chemicals.👍

[Yugguy1970]

16 minutes ago, Bper said:

If you have the space in your garden grow your own, you will never get a better taste and more enjoyment then eating something you have created. It also teaches you to appreciate what good food actually tastes like. And without any chemicals.👍

Yes, mum has an allotment which is essentially organic and we get some good stuff off it.

 

[Big_D]

Although I am not in a hurry to move on to the next level in this game of life, I'm glad I'm of the older generation who enjoyed real good food (as @Haliotis said).

Nowadays, everything is stuffed with preservatives to make it last longer on the shelves. Nothing tastes like it used to.

[dannyboy413]

10 minutes ago, Big_D said:

Nowadays, everything is stuffed with preservatives to make it last longer on the shelves. Nothing tastes like it used to.

If I am lucky, (and been good), my wife will sometimes bake a dozen or so buns. On the third day, if there are any left, I have them as a pudding with custard as they have lost the 'freshness'. I bought some cupcakes in a supermarket a while back with a 'best before' date about 8 weeks in the future! . And they tasted just like a gooey mess!

[Big_D]

1 hour ago, dannyboy413 said:

I bought some cupcakes in a supermarket a while back with a 'best before' date about 8 weeks in the future! 

Exactly my point. Loaded with preservatives. Same thing with burger buns and hot dog rolls.

[Bper]

1 hour ago, dannyboy413 said:

If I am lucky, (and been good), my wife will sometimes bake a dozen or so buns. On the third day, if there are any left, I have them as a pudding with custard as they have lost the 'freshness'. I bought some cupcakes in a supermarket a while back with a 'best before' date about 8 weeks in the future! . And they tasted just like a gooey mess!

Nothing tastes better then baking your own buns,rolls or bread. You add the ingredients you want and at least all but the type of flour you use is as good as it will ever get.🙂

[Bper]

On 8/22/2023 at 9:57 AM, Haliotis said:

My late grandmother, before marriage, worked in service in the kitchens of a local dignitary.  The estate, now long gone, was Somerby Hall, in Leicestershire.  I remember going with her to the local butcher (I was 4-years-old when WW2 broke out), and she would by cheap cuts of meat, or wild rabbit which she herself skinned. She was a marvellous cook, and everything tasted as it should, and there was no thoughts of avoiding the fat content of the meat.

Bob, I know exactly what you mean - as young as I was during the war, due to my grandmother’s skills we never suffered bland meals, and the food was so tasty that, today, I cannot face food which I thoroughly enjoyed then. Rabbit stew, meat-and-potato-pie, tripe and cow-heel with creamy mashed potatoes, left-overs - which were few - turned into fabulous soups.  The list could go on.

To be sure, we’ve paid a price to be where we are today!

Hi Albert,

Whilst food was not in abundance during the war years and until rationing was eventually abolished in the early 1950s, families had to make the best of what was available at the time. How the mothers and grandmothers were able to feed, in many cases very large families, was truly amazing. The recipes that they created were passed down to future generations but sadly they have all but disappeared from modern society as the decades have passed.

I was fortunate to be born in the late 50's when both recipes and quality meat was becoming more affordable and in abundance.

You mentioned rabbit and it reminded me when my mother used to cook baked rabbit which was delicious but sadly I haven't had this since I was a youngster.

It is evident that with the rapid expansion of the world populations it has become necessary through modern technologies to satisfy the demand for meat but for us that grew up knowing the real taste and quality of food, did we ever think that this is the price we would pay?

The agenda to implement lab grown meat along with bugs to reduce the demand for meat from farmed animals is becoming evident and no doubt it will be banned for the majority of us but  the privileged few will probably be dining on meat that is grazed on farmland far from the eyes of Joe public and fed from the purest of land and feed.

You can see a similar situation with motoring. Over the decades we have developed aerodynamicly styled vehicles which are faster, less polluting, more reliable and more fuel efficient. I reference Toyota as it has an excellent history of reliability, hence why we are on this forum.

And look what is happening. They have constantly reduced the speed that you can travel, raised the cost of insurance, restricted where you can drive, continue to raise petrol costs, fine you at every opportunity, tell people to buy EVs but don't put an infrastructure in place for it. Make plans to introduce pay per mile, expand ULEZ schemes in cities, introduce Low Traffic Neighbourhoods and 15 minute cities, etc.,

Does the future hold the same for motoring as with food ?

I accept that with every generation change happens but in my opinion we have seen the biggest changes.

Any measures being introduced should always be for the benefit of us all, not just for a few who want to create a future based on their ideology of how they want the world to be.

 

 

 

 

 

 

[Shared]

On 8/19/2023 at 8:46 PM, Roy124 said:

Danny, can you find bacon with rind on it?  Can you find a piece of pork that will have a good bit of crackling?

Where do you think pork scratchings come from?  They can sell the skin for more than the meat.

We bought a superb pork loin at the butchery counter in Morrisons.  It gave us Sunday lunch, cold cuts for 2 days and then fed the dog for the next 4.

More importantly we got a mug of pork dripping which has been a bonus for shoving a pill down a guest dog's throat.

Your post prompted me to recall this from one of my favourite youtubers, I've made a few of his recipes, proper corned beef, a giant pork pie amongst others, but anyway, watch until the end, it's only a minute or so long, and no, I couldn't remember the last time I saw something like it either.

 

 

[Haliotis]

Hi Bob.  Part of your post: “….the privileged few will probably be dining on meat that is grazed on farmland….” Is already developing for those who can afford it.  The exclusive restaurants with eye-watering prices - they call it ‘fine dining’ - buy their produce from small, specialist farms. These will probably become “heritage status” recognised, giving them legitimate reason to operate, and priced to keep them limited to the “upper-crust” of society.  There are many ways the great unwashed can be segregated from the privileged, and financial position is an easy weapon in this.

In the early stages of my career, when I was aspiring to get into R&D, a manager told me that, “I had ideas beyond my station”.  So I asked him how a thicko like him got into management - and I was working in another company the next week!!!