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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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The shame of it all
Just returned from Sam's. Their chicken is all that Perdue brined crap now.
In the past, it wasn't pre-brined. Yes, I complained in the meat department, they had not noticed the change and told me that their chickens were "all natural". I handed them a package and told them to read. Shrugged shoulders. I then explained that basically, we (as customers) are paying 12% of our chicken money for salt water. Another shrug. When I explained that my mother was on a sodium restricted diet, and couldn't eat that stuff, they began to listen. At the service counter, I complained again, explaining that we were paying for salt water, and several other customers were listening intently, and we all filled out the comment cards. When I got home, I called and spoke to a manager. He was surprised, and seemed even more surprised that the people in the meat department hadn't noticed the difference. (yeah, right!) I am doing my part. One person can't make a change, but the squeaky wheel... BOB |
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The shame of it all
" BOB" > wrote in message ... > Just returned from Sam's. Their chicken is all that Perdue brined crap now. > In the past, it wasn't pre-brined. > > Yes, I complained in the meat department, they had not noticed the change and > told me that their chickens were "all natural". > I handed them a package and told them to read. Shrugged shoulders. I then > explained that basically, we (as customers) are paying 12% of our chicken > money for salt water. Another shrug. > > When I explained that my mother was on a sodium restricted diet, and couldn't > eat that stuff, they began to listen. > > At the service counter, I complained again, explaining that we were paying > for salt water, and several other customers were listening intently, and we > all filled out the comment cards. > > When I got home, I called and spoke to a manager. He was surprised, and > seemed even more surprised that the people in the meat department hadn't > noticed the difference. (yeah, right!) > > I am doing my part. One person can't make a change, but the squeaky wheel... > > BOB > > Good on you, amigo. It doesn't change if everyone stays silent. Jack |
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The shame of it all
BOB wrote: > I am doing my part. One person can't make a change, but the squeaky wheel... Good job, Bob. I've been doing this at my local supermarkets for some time now, with the same results. The staff usually doesn't know what I'm talking about. I doubt any of my complaints will have any effect, and I'll still have to get my meat from the only butcher left in my area. It's worth trying though. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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The shame of it all
>but the squeaky wheel...
....gets replaced first. Oh, uhhh, nevermind. :-) John O |
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The shame of it all
On 2003-10-16, BOB > wrote:
> Just returned from Sam's. Their chicken is all that Perdue brined crap now. > In the past, it wasn't pre-brined. > > I am doing my part.... I'm the local Safeway gadfly. The staff is relieved when I'm not bitching about something. As for the brine, no doubt it's just an excuse for the water, a cheap weight adding device used to spike ham for decades. Now that they've taken the first step, they're not likely to back down. I'm also starting to see "color added" on fresh(?) salmon. I'm about ready to take up hunting, again. Shoot me a pig. Pheasant season is next month. Any states have a wild steer season? nb |
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The shame of it all
> I'm the local Safeway gadfly. The staff is relieved when I'm not
> bitching about something. As for the brine, no doubt it's just an > excuse for the water, a cheap weight adding device used to spike ham for > decades. Now that they've taken the first step, they're not likely to > back down. I'm also starting to see "color added" on fresh(?) salmon. Adding salt and water to hams and other meats is "approved" by the government. As for the color in salmon, there is a method I've read about whereby they can feed the salmon a special diet for a week or two, I think, to change the color of the meat to approximate that of wild salmon. Ain't (the misuse) of science wonderful? Barry |
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The shame of it all
Lock and load, BOB, you rock. Go forth and kick ass and don't forget to
mention that the salty ribs I got at MalWart suck too. Jack Curry |
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The shame of it all
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The shame of it all
I agree; you are paying for salt water. But what is even more
important, is the texture of the meat. I can tell it apart from the non-brined. In the area of the country that I live in, all of Kroger's (large supermarket chain) pork products are soaked in a sodium solution. They suck! It greatly changes the texture. The butts don't come out the same. I have made it a habit for some time now, not to buy any meat products that have been injected. You will see a difference! |
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The shame of it all
" BOB" > wrote in message ... > Just returned from Sam's. Their chicken is all that Perdue brined crap now. > In the past, it wasn't pre-brined. > > Yes, I complained in the meat department, they had not noticed the change and > told me that their chickens were "all natural". > I handed them a package and told them to read. Shrugged shoulders. I then > explained that basically, we (as customers) are paying 12% of our chicken > money for salt water. Another shrug. > > When I explained that my mother was on a sodium restricted diet, and couldn't > eat that stuff, they began to listen. > > At the service counter, I complained again, explaining that we were paying > for salt water, and several other customers were listening intently, and we > all filled out the comment cards. > > When I got home, I called and spoke to a manager. He was surprised, and > seemed even more surprised that the people in the meat department hadn't > noticed the difference. (yeah, right!) > > I am doing my part. One person can't make a change, but the squeaky wheel... > > BOB > > Wal-Mart is the same everything I saw even the beef and pork had 8-12% added. I now buy all from local shop. |
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The shame of it all
BOB wrote:
> Just returned from Sam's. Their chicken is all that Perdue brined crap now. > In the past, it wasn't pre-brined. Is there a BJ's Club nearby. They carry a small amount of pre-brined Perdue and the rest of the chicken is unbrined Perdue. Take your business to those that sell what you want to buy. Hopefully, your volume will ramp up so you can buy direct from the wholesalers. Matthew -- <http://www.mlmartin.com/bbq/> Thermodynamics For Dummies: You can't win. You can't break even. You can't get out of the game. |
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The shame of it all
Our Sam's (Fresno CA) sells locally killed, fresh Foster Farms chickens.
You pay the postage, I'll mail you a twin pack. Spud |
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The shame of it all
"Spud" > wrote in message ... > Our Sam's (Fresno CA) sells locally killed, fresh Foster Farms chickens. > You pay the postage, I'll mail you a twin pack. > > Spud > > Thanks, but the FedEx overnight would double the price. Jack |
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The shame of it all
" BOB" > wrote in message
... > Just returned from Sam's. Their chicken is all that Perdue brined crap now. > In the past, it wasn't pre-brined. > > Yes, I complained in the meat department, I then > explained that basically, we (as customers) are paying 12% of our chicken > money for salt water > At the service counter, I complained again, explaining that we were paying > for salt water, and several other customers were listening intently, and we > all filled out the comment cards. > > When I got home, I called and spoke to a manager. He was surprised, and > seemed even more surprised that the people in the meat department hadn't > noticed the difference. (yeah, right!) > > I am doing my part. One person can't make a change, but the squeaky wheel... > > BOB > > OK here is another view. I too bitched about paying for the 12% solution. But it didn't do any good. Then one of the meat people brought to my attention that if they weighed the chickens, I would have to pay more for them. Then I noticed that all the packs of chickens were priced the same. $5.13 per pack of 2 birds. The weight printed on the bag is 7.66 pounds. I pulled a bag out of the case and had them weigh it. 9.6 pounds, 2 pounds more than the package said. Pulled one at the store and weighed it this morning and it was 8# 12 oz. All the cases are marked at $29.33 per case. Had them weigh a case, it would have cost me $33.47 if they weighed and priced the case. Sure don't look like they charging us for the change. I have had several people say they don't know what I am doing to the chicken but don't change it. Looks like in my case it is to my benefit. I am cooking 5-6 case's a week, so looks like I am saving a few bucks. -- Big Jim www.lazyq.com |
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The shame of it all
On Tue, 21 Oct 2003 22:48:58 GMT, "Big Jim" >
wrote: >" BOB" > wrote in message .. . >> Just returned from Sam's. Their chicken is all that Perdue brined crap >now. >> In the past, it wasn't pre-brined. >> >> Yes, I complained in the meat department, I then >> explained that basically, we (as customers) are paying 12% of our chicken >> money for salt water >> At the service counter, I complained again, explaining that we were paying >> for salt water, and several other customers were listening intently, and >we >> all filled out the comment cards. >> >> When I got home, I called and spoke to a manager. He was surprised, and >> seemed even more surprised that the people in the meat department hadn't >> noticed the difference. (yeah, right!) >> >> I am doing my part. One person can't make a change, but the squeaky >wheel... >> >> BOB >> >> >OK here is another view. I too bitched about paying for the 12% solution. >But it didn't do any good. Then one of the meat people brought to my >attention that if they weighed the chickens, I would have to pay more for >them. Then I noticed that all the packs of chickens were priced the same. >$5.13 per pack of 2 birds. The weight printed on the bag is 7.66 pounds. I >pulled a bag out of the case and had them weigh it. 9.6 pounds, 2 pounds >more than the package said. Pulled one at the store and weighed it this >morning and it was 8# 12 oz. All the cases are marked at $29.33 per case. >Had them weigh a case, it would have cost me $33.47 if they weighed and >priced the case. Sure don't look like they charging us for the change. I >have had several people say they don't know what I am doing to the chicken >but don't change it. > Looks like in my case it is to my benefit. I am cooking 5-6 case's a week, >so looks like I am saving a few bucks. So they are falsely labeling the chickens. Yeah, *this time* it's in the customer's favor. If they do this on purpose, what's in it for them? Where are they making it up? What are they mislabeling *in their favor*? Yup, I'm a spoiler. |
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The shame of it all
"Bill Funk" > wrote in message ... > On Tue, 21 Oct 2003 22:48:58 > > So they are falsely labeling the chickens. > Yeah, *this time* it's in the customer's favor. > If they do this on purpose, what's in it for them? > Where are they making it up? What are they mislabeling *in their > favor*? > Yup, I'm a spoiler. > Meat guy says they averaged the chicken weights (Perdue, not Sam's) to come up with the weight. The 7.66 # is printed on the bag not on the price sticker. I have no clue why they are doing it this way. I will find out more tomorrow when I go pick up my chicken for the weekend. -- Big Jim www.lazyq.com |
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