Metenolone
Prednizolone
Provolone
Pick wiesely!
My wife would like the second and third.
Damn right.
Risky stuff, but damnit nothing else works.
Food Lion is a place that, 30 or so years ago, would bleach meat that was past the due date and put it out with a new due date. No source, word of mouth from folks who were employees at the time to me at the time. For whatever that is worth. They have had a different owner for many years now but this is pretty weird to me.
It was reported by journalists
Well at least it’s sterile after that. I’d hate to buy expired meat that was swimming and bacteria.
You ever think about grocery stores 30 years ago? Before the celebrity chef craze? They were sad places. Nowhere near the variety that we have now. On the other hand, your average grocery store had a lot more cuts of meat. Everything’s been whittled down to just a few select cuts. Flank steak has all but disappeared. Pork neck bones are a rarity. Don’t even think about finding a skirt steak. It was a whole other world back then.
It was pretty clear that this was unique to Food Lion and widespread as a policy. Folks wouldn’t buy meet there. This was 25 years ago when I moved to an area that had Food Lion stores and caught static for even shopping there.
My opinion of grocery stores 30 years ago was that they were not, on the whole, sad. They could be, sure, but IMO big chains are worse now than then. Perhaps because they bought all the competition? I’ve never been a big meat eater, so maybe I noticed the changes elsewhere.
Meat that is going bad has toxins from the bacteria that can’t be bleached or destroyed with heat. It’s the main reason you get sick from it even if you cook it.
I was joking. But seriously, stores sucked back then
grocery stores where I lived were fine in the mid 90s?
Must have been nice.
Before the celebrity chef craze?
The craze that made the cheap cuts of meat expensive?
Ohhh, now it’s “traditional comfort food” and everyone wants it, so let’s triple the price of that literal offcut.
The real tragedy here is you have no idea if this is the sweet one or not the sweet one, which is how it is labeled in Italy.
It’s safe to assume that everything in America is sweet. Even our coffee.
Aww, that’s sweet.
I’m bitter about it.
There’s two kinds of provolone?
Shopping at the Shitty Kitty? Not likely.
Also, provolone comes smoked and not smoked. Why anyone would buy the not smoked one, I don’t know, but it is a thing. Should it be? I dunno. Blue cheese is a thing…
Because it overwhelms other flavors.
I’m not putting smoked provolone on a cheese steak - you won’t taste anything else.
Because all I taste when eating anything “smoked” are ashes. I don’t know why people pay to eat ashes, but I’m certainly not gonna.
Oh, you gonna.
It’s not about that it comes in both options. It’s that they felt the need to label this one by what it wasn’t.
Eh, I’ll give them a pass. You can’t tell just by looking at it so it makes sense to mark “Smoked” vs. “Not Smoked” otherwise people are going to ask… “Is this smoked?”
https://www.ecfr.gov/current/title-21/part-133/section-133.181#p-133.181(c)(2)
It’s the law! Which does lead to the question of why it’s the law, but it at least explains why they labeled it that way.
Usually if a product label is weird, it’s either required by law or skirting a law. Doubly so for food products.
Fun fact, the little window on the back of bacon packages is also required by law.
Regulate!
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I prefer non smoked.
ETA- i don’t love cheese. When i do have it i prefer more mild flavors.
Why do you add an Estimated Time of Arrival, but then not give a time?
7:15
Edited To Add.
Why anyone would buy the not smoked one, I don’t know, but it is a thing.
Smoking something will make it mildly carcinogenic, and I imagine that some people might object to that. Probably also someone out there with food allergies.
IIRC the carcinogenicity is only true with meats, and that for example liquid smoke added to a vegetable based dish or veggies smoked in a smoker haven’t been found to be carcinogenic. I don’t blame anyone avoiding it out of caution, everyone has their own risk tolerance.
