It's interesting how food changed on the scale of my life and experience.
In my childhood (and country) boiled sausages were 'short lived' products. It was not unusual to fry some bought boiled sausages because they tend to spoil.
Now it's not a problem - everything is suffed with something which prevent spoilage. Boiled sausage outside fridge just becomes dry but mold doesn't stick to it. Many milk bottles doesn't curdle after contact with air, but stay suspicious intact for weeks. It's not normal. I try to buy milk which curdle after opening. And if it curdle just do pancakes with it.
I wonder if we follow the path on ancient Romans who poisoned themselves with plumbum without knowledge of long term effects.
https://en.wikipedia.org/wiki/Lead(II)_acetate
And by the way. Boiled sausage. I met this article several years ago about american-stype bologna sausage: https://www.eater.com/2016/12/2/1379966 ... pe-history
It was fun to read. It is interesting that (post-)soviet block analogy for bologna is so called "doctor's sausage". Thin minced meat sausage without visible fat inclusions: https://en.wikipedia.org/wiki/Doctor%27s_sausage Hot dogs has the same texture.
But. In the soviet times it was about 'less fat, more protein'. This is why "doctor's sausage". In modern times it's about 'how many fat, subproducts and soy substitute we can hide in the thin minced texture of colored flesh". It's really disgusting.
I'm not about 'everything soviet was better'. It's not. It's not about 'soviet' at all. But some time ago food industry was better in some ways. Everywhere.
So I wonder if we follow the path on ancient Romans...
Statistics: Posted by aa-dav — Mon Apr 22, 2024 2:37 am