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kutulu · 04-25-2005, 01:28 PM

Food freshness:

With seafood, I'll always prefer it to be frozen. I live in AZ, it's not as if we are getting it straight off the boat. At a minimum it's been two days since it came off the boat. Why let it sit if it can be frozen and vaccum sealed? Shrimp, scallops, and crab can all be caught and flash frozen in liquid N2. I've had shrimp right off the boat in Mexico and there is no difference. Furthermore, I shop for groceries between weekly and bi-weekly. If I it's not already frozen then I have to freeze it. Flash freezing will preserve quality much better than my freezer. Frozen items are also cheaper usually because people often have a stigma associated with it.

I used to buy frozen chicken but I recently stopped because it's hard to find frozen chicken (or any chicken, for that matter) that isn't injected is a 15% chicken broth solution (to supposedly 'enhance' the flavor). Now I buy it and put chicken breasts in ziplock bags and freeze them. I've never seen frozen steaks but if I could find a frozen ribeye I'd buy it. I do the same with steaks. I keep out what I will use in the next couple days (if any) and individually wrap and freeze the rest.

I just don't have the time to buy meats every day and shopping every day means you can't take advantage of the half price meat sales. When good steaks go on sale for $4.99/lb (usually around $10/lb) I buy a bunch. Someday, when I have a house, I plan on buying a separate freezer to store my meats in.

The only canned or frozen veggies I use are artichoke hearts and chipotles en adobo. It's too expensive (and a pain in the ass) to buy artichokes and remove the hearts. Same with the chipotles in adobo. Canned veggies taste like shit and they don't save much time (or money). They are always soggy tasting. I haven't had much experience with frozen veggies but I'd assume they aren't much better.

I also buy canned pasta sauces for price and convenience, however I only buy them from Trader Joe's or Sprouts. Those sauces are completely organic, contain no preservatives, and neither use any aritificial flavors or colors. Sauces like Ragu, Prego, etc are loaded with crap.

As far as the marketting goes, I hadn't thought that the ingredients might have been pushed by lobby groups. It doesn't surprise me a bit though. Why shouldn't they?

04-25-2005, 01:28 PM	#3 (permalink)
kutulu Junkie	Food freshness: With seafood, I'll always prefer it to be frozen. I live in AZ, it's not as if we are getting it straight off the boat. At a minimum it's been two days since it came off the boat. Why let it sit if it can be frozen and vaccum sealed? Shrimp, scallops, and crab can all be caught and flash frozen in liquid N2. I've had shrimp right off the boat in Mexico and there is no difference. Furthermore, I shop for groceries between weekly and bi-weekly. If I it's not already frozen then I have to freeze it. Flash freezing will preserve quality much better than my freezer. Frozen items are also cheaper usually because people often have a stigma associated with it. I used to buy frozen chicken but I recently stopped because it's hard to find frozen chicken (or any chicken, for that matter) that isn't injected is a 15% chicken broth solution (to supposedly 'enhance' the flavor). Now I buy it and put chicken breasts in ziplock bags and freeze them. I've never seen frozen steaks but if I could find a frozen ribeye I'd buy it. I do the same with steaks. I keep out what I will use in the next couple days (if any) and individually wrap and freeze the rest. I just don't have the time to buy meats every day and shopping every day means you can't take advantage of the half price meat sales. When good steaks go on sale for $4.99/lb (usually around $10/lb) I buy a bunch. Someday, when I have a house, I plan on buying a separate freezer to store my meats in. The only canned or frozen veggies I use are artichoke hearts and chipotles en adobo. It's too expensive (and a pain in the ass) to buy artichokes and remove the hearts. Same with the chipotles in adobo. Canned veggies taste like shit and they don't save much time (or money). They are always soggy tasting. I haven't had much experience with frozen veggies but I'd assume they aren't much better. I also buy canned pasta sauces for price and convenience, however I only buy them from Trader Joe's or Sprouts. Those sauces are completely organic, contain no preservatives, and neither use any aritificial flavors or colors. Sauces like Ragu, Prego, etc are loaded with crap. As far as the marketting goes, I hadn't thought that the ingredients might have been pushed by lobby groups. It doesn't surprise me a bit though. Why shouldn't they?