|Horse: It's What's for Dinner|
Maybe it's not just the thought of eating Black Beauty or Trigger that gets us. It's probably also the fact that we are being hoodwinked once again. Something we thought was beef is actually only X% beef, and that not traceable to any one source. Methinks we are protesting too much. Anyone who's ever had an IKEA meatball (or many storebought brands) surely must notice those processed meatballs taste nothing like homemade. The smoother texture, the milder flavor, the uniformity and how they hold together--we shake off our doubts, drown the suckers in sugary sauce, and move on.
Basically, if it bugs you to eat pink slime, horse, "textured soy protein," or whatever, you have two alternatives: (1) go vegetarian, and then you only have to eat the textured soy protein; or (2) get your meat from a reliable source--go right to the farmer. Alternative #2 is definitely pricier. It costs money to raise cattle, especially if you let them eat grass and don't stuff them with corn, soybeans, and prophylactic antibiotics. They gain weight much more slowly, and time is money. But any family can afford to eat meat if they eat it less frequently. Instead of eating meat 7x/week, how about just 5 or just 4? Or eating it six times a week, but s-t-r-e-t-c-h-i-n-g it? I don't mean taking out the ponies at the nearby petting zoo, either, but rather doing a soup that just has some chunks of ham or a little bacon. Cooking that roast, but only serving half of it one night, so that it can be made into tacos or tostadas the next?
|What vending machines oughtta say...|
|Now, that's a rooster|
An unrelated postscript: remember my sour cream? I thought I'd have to toss it after being gone a week, since it had no preservatives, but, no, it's holding up great! In fact, it even set up more, into a thicker consistency. Just used it yesterday for a delicious spinach salad dressing.
Spinach Salad Dressing
(Makes enough for more than one night of salad)
1/2 cup olive oil
1/4 cup sour cream
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp mustard powder
scant tsp sugar
1 tsp dried parsley or more fresh
1 minced garlic clove
lots of ground pepper to taste
Mix it all up and let it sit in the fridge for a few hours.