We aren't going to make it, are we? People I mean.
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https://www.ecfr.gov/current/title-21/part-133/section-133.181#p-133.181(c)(2)
It’s the law! Which does lead to the question of why it’s the law, but it at least explains why they labeled it that way.
Usually if a product label is weird, it’s either required by law or skirting a law. Doubly so for food products.
Fun fact, the little window on the back of bacon packages is also required by law.
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https://www.ecfr.gov/current/title-21/part-133/section-133.181#p-133.181(c)(2)
It’s the law! Which does lead to the question of why it’s the law, but it at least explains why they labeled it that way.
Usually if a product label is weird, it’s either required by law or skirting a law. Doubly so for food products.
Regulate!
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The real tragedy here is you have no idea if this is the sweet one or not the sweet one, which is how it is labeled in Italy.
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The real tragedy here is you have no idea if this is the sweet one or not the sweet one, which is how it is labeled in Italy.
It’s safe to assume that everything in America is sweet. Even our coffee.
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Shopping at the Shitty Kitty? Not likely.
Also, provolone comes smoked and not smoked. Why anyone would buy the not smoked one, I don’t know, but it is a thing. Should it be? I dunno. Blue cheese is a thing…
Because all I taste when eating anything “smoked” are ashes. I don’t know why people pay to eat ashes, but I’m certainly not gonna.
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Because all I taste when eating anything “smoked” are ashes. I don’t know why people pay to eat ashes, but I’m certainly not gonna.
Oh, you gonna.
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The real tragedy here is you have no idea if this is the sweet one or not the sweet one, which is how it is labeled in Italy.
There’s two kinds of provolone?
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A lesser-known T2 quote in the wild! Nice.
It’s in your nature to destroy yourselves.
she’s not my mother, todd
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It’s safe to assume that everything in America is sweet. Even our coffee.
Aww, that’s sweet.
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Aww, that’s sweet.
I’m bitter about it.
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Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
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Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
Well at least it’s sterile after that. I’d hate to buy expired meat that was swimming and bacteria.
You ever think about grocery stores 30 years ago? Before the celebrity chef craze? They were sad places. Nowhere near the variety that we have now. On the other hand, your average grocery store had a lot more cuts of meat. Everything’s been whittled down to just a few select cuts. Flank steak has all but disappeared. Pork neck bones are a rarity. Don’t even think about finding a skirt steak. It was a whole other world back then.
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Why anyone would buy the not smoked one, I don’t know, but it is a thing.
Smoking something will make it mildly carcinogenic, and I imagine that some people might object to that. Probably also someone out there with food allergies.
IIRC the carcinogenicity is only true with meats, and that for example liquid smoke added to a vegetable based dish or veggies smoked in a smoker haven’t been found to be carcinogenic. I don’t blame anyone avoiding it out of caution, everyone has their own risk tolerance.
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Metenolone
Prednizolone
Provolone
Pick wiesely!
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My wife would like the second and third.
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Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
It was reported by journalists
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I prefer non smoked.
ETA- i don’t love cheese. When i do have it i prefer more mild flavors.
Why do you add an Estimated Time of Arrival, but then not give a time?
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Well at least it’s sterile after that. I’d hate to buy expired meat that was swimming and bacteria.
You ever think about grocery stores 30 years ago? Before the celebrity chef craze? They were sad places. Nowhere near the variety that we have now. On the other hand, your average grocery store had a lot more cuts of meat. Everything’s been whittled down to just a few select cuts. Flank steak has all but disappeared. Pork neck bones are a rarity. Don’t even think about finding a skirt steak. It was a whole other world back then.
Meat that is going bad has toxins from the bacteria that can’t be bleached or destroyed with heat. It’s the main reason you get sick from it even if you cook it.
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Meat that is going bad has toxins from the bacteria that can’t be bleached or destroyed with heat. It’s the main reason you get sick from it even if you cook it.
I was joking. But seriously, stores sucked back then
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My wife would like the second and third.
Damn right.
Risky stuff, but damnit nothing else works.
