XPost: alt.politics.uk, soc.culture.uk, alt.fan.rush-limbaugh
https://www.telegraph.co.uk/food-and-drink/features/i-tried-chlorinated-chicken-us-uk/
I tried chlorinated chicken – even after roasting it’s pale and
doesn’t get crispy
Britons may have to embrace the US practice of washing birds
in chlorine. But is this a health hazard, or a welcome
low-price alternative?
. . .
She's right - unbleached chicken DOES brown-up
more nicely.
HOWEVER ... what good is 'brown' if you drop dead
from one of half a dozen nasty bacteria living on
the bird ?
Food contamination has been escalating in the USA.
USED to hear about it every couple of months - now
it's a couple of times a week for urgent recalls.
Some like to blame it on 'immigrants', but mostly
there's just been a post-covid "Who Gives A Shit ?"
attitude (or is that Gen-Z attitude ?) about a lot
of things - including quality control.
If the UK is talking about anti-bacterial washes
then The Problem has moved THERE also.
Now, there MIGHT be some 're-conditioning' concoction
that can be painted on the bleached bird just before
cooking to restore the better characteristics - some
enzyme/minerals mix, not just brownish dye. Invent
it and GET RICH.
Oh, better incorporate in the USA since the UK tax-man
will want to steal 99.9% in these dismal days. Even
Bad King John and the Sheriff of Nottingham were more
generous with the peasants :-) Oh, there'd also be
a big US market, and US presence = no tariffs.
--- SoupGate-Win32 v1.05
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