Chicken a-salt and a-battery
Mar. 10th, 2009 02:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stephbgHave just returned from the shops and an ever-so-interesting Little Chat with the staff at the butcher.
I'd recently splashed out $19.95 for an unseasoned cooked lamb roast, which seemed like pretty good value for a hefty chunk of instant lean protein. It was primarily for Husband (poor starved creature), and I attempted to be relatively restrained by eating only from the middle, i.e. away from the most brown bits which are amine-heavy. This was very controlled-risk off-beige eating, as my amine intake has been very low of late.
However, the meat was suspiciously tasty, setting off my YUMMY alarms to the extent that I thought, this can't be good for me. Too much flavour. There are glutamates in that there "unseasoned" lamb. To the butcher!
"How do you prepare your lamb roasts?" I enquired of a skittish functionary, gently and with encouraging smiles. "Do you use any additives or seasonings apart from salt?" The functionary scuttled away, returning later with an unfamiliar face who assured me it was "Mostly salt and water."
"Mostly."
I pressed on. Eventually and with much coaxing I managed to extract the information from a third (and finally familiar) butcher that the roasts did indeed include flavour enhancers. My little face fell. Their little faces fell. However, they will happily prepare one for me without additives, if I so choose. There goes another brick from my fantasy wall of fast food.
The butcher then volunteered the information that the cooked lamb shanks--generally off limits because of the amines from slow cooking--had nothing added to them. That's nice, thought I, but sadly irrelevant for I already knew that shanks were bad news.
"Just a bit of chicken salt," he added.
Ah. That would explain the bad news part rather more effectively than extra amines.
*headdesk*
I later returned from foraging and cooked up some diced (organic) chicken in my DIY wierd-but-effective batter coating of egg+salt+rice flour+garlic+splash of maple syrup, thus fully justifying the subject of this post*. Not quite as exciting as KFC, but I'd hate to imagine what that stuff would do to me these days.
And yet I miss it so :-(
(*) I will continue to make puns of this dubious quality until you prise the keyboard from my cold dead hands. Or until I submit my unbusinesslike writings to the loving attentions of an editor and am faced with the cold hard reality of providing amusement as a commercial endeavour. I'm feeling better today; can you tell?
I'd recently splashed out $19.95 for an unseasoned cooked lamb roast, which seemed like pretty good value for a hefty chunk of instant lean protein. It was primarily for Husband (poor starved creature), and I attempted to be relatively restrained by eating only from the middle, i.e. away from the most brown bits which are amine-heavy. This was very controlled-risk off-beige eating, as my amine intake has been very low of late.
However, the meat was suspiciously tasty, setting off my YUMMY alarms to the extent that I thought, this can't be good for me. Too much flavour. There are glutamates in that there "unseasoned" lamb. To the butcher!
"How do you prepare your lamb roasts?" I enquired of a skittish functionary, gently and with encouraging smiles. "Do you use any additives or seasonings apart from salt?" The functionary scuttled away, returning later with an unfamiliar face who assured me it was "Mostly salt and water."
"Mostly."
I pressed on. Eventually and with much coaxing I managed to extract the information from a third (and finally familiar) butcher that the roasts did indeed include flavour enhancers. My little face fell. Their little faces fell. However, they will happily prepare one for me without additives, if I so choose. There goes another brick from my fantasy wall of fast food.
The butcher then volunteered the information that the cooked lamb shanks--generally off limits because of the amines from slow cooking--had nothing added to them. That's nice, thought I, but sadly irrelevant for I already knew that shanks were bad news.
"Just a bit of chicken salt," he added.
Ah. That would explain the bad news part rather more effectively than extra amines.
*headdesk*
I later returned from foraging and cooked up some diced (organic) chicken in my DIY wierd-but-effective batter coating of egg+salt+rice flour+garlic+splash of maple syrup, thus fully justifying the subject of this post*. Not quite as exciting as KFC, but I'd hate to imagine what that stuff would do to me these days.
And yet I miss it so :-(
(*) I will continue to make puns of this dubious quality until you prise the keyboard from my cold dead hands. Or until I submit my unbusinesslike writings to the loving attentions of an editor and am faced with the cold hard reality of providing amusement as a commercial endeavour. I'm feeling better today; can you tell?
