gegyx wrote:Always unclassifiable.
Put in the humor section, so that it is better known.
(Recycling, green tip, dechetarian ... )
TO TRANSFER AS SOON AS POSSIBLE --- Hello everyone, For those who have not seen the report shot in hidden camera at LECLERC PARIDIS, take 10 minutes to watch ... Ah the magical world of the big distribution !! What happiness ... https://www.econologie.com/la-remballe-d ... -3686.html
And good appetite, of course !!! Work for the DGCCRF !!!
Solution: boycott the barbaq in supermarkets, plus it will re-live the butcher of your neighborhood (if it still exists) because he is not above the laws like the hypermarket
To muffle advanced meat is like flowing camenbert.
This creates immune defenses.
This strengthens our body to future microbial attacks, of the future bacteriological warfare.
Americans who have the phobia of the microbe, will not escape.
Notice, remove the last layer of cheese, and it's off, as if it's new.
Remove the first slice of dry bread, and the rest is acceptable.
For the merguez, thinking back, I do not have the same reasoning ...
most of the merguez meat is made from "turned" pieces ...
And although it's not new at home (that merguez, ravioli and other dumplings, are often made with meat not presentable), there is too much, and the top the heart comes immediately.
Personally, we often eat meat that many consider to be spoiled because it has been in the fridge for a long time, and so on. (The important thing is that it stays cool anyway).
And yoghurts expired more than 10 days, the list is long!
As for the butcher, it is hardly more expensive than the supermarket, especially since it is often easier to take only the necessary amount.
Arthur_64 wrote:The meat is often even better slightly gnawed.
Formerly, to have good meat, the dead pheasant was suspended by the head, and when the body fell, the animal was ready ...
If the reamballe was dangerous, we would have piles of food poisoning, which is not the case. On the other hand, being made with spoiled meat does not prevent the merge from being delicious ...
But I agree that all this is not ragouting and makes you want to be vegetarian.
For me, meat has always been a luxury product and when you get your food at the butcher's. You had to order or do only with what was there.
The deteriorated life, just see a last report or a supermarket was a great reduction, the result of shopping a customer intoxicated, I do not know what he had but at least a stomach damn ...
And with the price of raw materials that increase, the package will not improve.
There is always a risk with food products ... In spite of everything, they only had poisoning ...
The individual refrigerators are nests with micro-organisms, it would be ideal to clean them XNUMxtimes / week in white vinegar (which destroys the biofilm that form bacteria, etc.). I doubt that a majority of people do it. And yet many poisonings can come from there.
In parentheses, the ventilated refrigerated refrigerator, drier, is healthier.
I am not a big fan of mass distribution, far from it, I prefer to specify it.
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