[Glowing Horizon]

Originally Posted by Bill14564

I suspect charcuterie boards will look the same today/tomorrow as they did last week/month. I'll find out next week when I order one.



I certainly hope not. I'll be ordering a PubSub this week and would like it to taste as good as it always has.



This would be nice. While they're busy showboating in hearings they don't have time to do something even more foolish.

My daughter went to UCF Orlando & swears Publix PubSubs are the best thing in Publix.

[Glowing Horizon]

Originally Posted by OrangeBlossomBaby

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Your cast iron gut is something to be very thankful for. Did you know that intestinal illnesses kill millions of people every year (mostly from dehydration) & there are estimated to be 48M cases of food-borne bacteria in the US every year. It’s not always simply unpleasant. Like you, I grew up eating delicious raw eggs in homemade cookie dough & I didn’t give a second thought to eating undercooked meats. Hope your tolerance doesn’t unexpectedly wane. It’s not fun.

[DaveK]

Originally Posted by maistocars

Who still eats Liverwurst these days?

I do. Love it on whole wheat bread with Gulden's mustard and a slice of raw onion.

[RedChariot]

Originally Posted by OrangeBlossomBaby

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Who is manufacturing that low sodium turkey breast for Publix? Buying the store brand, I don't feel I know who or what is the provider. Big mystery brand.

[ithos]

Originally Posted by Glowing Horizon

Part of the perceived diminishing nutrition is “user error.” In the past, people gathered & saved their own heirloom seeds so the varieties of produce they grew are different than what became commercially available. If commercial produce were not available, millions of people would go hungry. Like most things, it’s a trade off. We gained more surviving humans & food-animals but we forfeited variety. Most heirloom organic crops cannot be produced in enough quantities, at reasonable prices or is pest- and disease-prone. Our produce needs to be able to be handled, packed & shipped since it is no longer being harvested from our own garden, immediately eaten, cooked, frozen or home-canned.

I believe it is perceived because it is a reality with wide consensus. What is ridiculous is that so many blame it on global warming. So somehow the increased CO2 in the atmosphere has been detrimental to agriculture. Go figure. Your point is valid about that higher yields has come at the expense of nutritional density for the reasons given.

[Gpsma]

Originally Posted by OrangeBlossomBaby

I'm eternally grateful that I have what my mom always called a "cast-iron stomach." I can eat anything, and not get sick from it. But, I grew up sharing pinches of raw ground chuck with mom, who always told the waitress that "cooked" meant "no longer mooing." She also made a killer ceasar salad with raw egg in the recipe. So maybe my digestive system has acclimated itself to eating some really nasty things with ease. Just don't let me eat too many cashews, or more than a finger-full of bleu cheese in a single day.

Meanwhile - the only time I ever get Boar's Head is when hubby wants a smoke turkey sub. And that's only because Publix doesn't offer its own brand of it. Everything else, I get a store brand or a different national brand. I'm still not over the fact that y'all call it "cappy" down here. It's Cappacuolo, pronounced "gabba-gool." Not "cappy" for crying out loud. Publix low-sodium turkey breast is infinitely better than Boar's Head turkey. I also have learned not to even allow myself to be tempted with pastrami in or around The Villages. It's horrible. I've never had such bad pastrami, even when I got the cheap stuff because I couldn't afford the good stuff, up north. There's a Jewish deli where my dad lives in Boynton, I'll probably bring home a pound next time I visit.

Pronounced “gabba-gool”..only if you are related to Tony Soprano or come from Brooklyn where so called Italians have mispronounced the real Italian language for decades.

[OrangeBlossomBaby]

Originally Posted by RedChariot

Who is manufacturing that low sodium turkey breast for Publix? Buying the store brand, I don't feel I know who or what is the provider. Big mystery brand.

No idea. But it's dry and shreddable, which is how turkey breast should be.

[OrangeBlossomBaby]

Originally Posted by Gpsma

Pronounced “gabba-gool”..only if you are related to Tony Soprano or come from Brooklyn where so called Italians have mispronounced the real Italian language for decades.

Or if you're an Italian-American from New Haven, Boston, or NYC. Or if you were born in Italy to Italian parents, and came to the USA before you turned 1, grew up in New England, your parents and most of your neighbors spoke fluent Italian and you went to an all-English-speaking American public school. There are also dialects of Italian, in Italy, where they drop or minimize the vowel at the end of words like mozzarella and cappacuolo, and there is even one dialect that switches the o to an a at the end of cappacuolo, pronouncing it more like a g at the front but a little sharper, but not quite a hard k sound - so it sounds sort of like gkapbpa-ckolla.

I'm not even Italian but I grew up hearing it pronounced that way by people FROM Italy.

But sure if you want to shove people into ethnic categories so you can make fun of the stereotype, you do you.

[TheWatcher]

Originally Posted by Glowing Horizon

The pathogen found in Boar’s Head sliced deli meats is the same one which is most commonly found in sliced meats—listeria. Listeria infections are more often serious & can be life-threatening/deadly especially in young kids, older people, pregnant & nursing women & immune-compromised people. Salmonella is more commonly encountered but it was NOT what has been causing illnesses from Boars Head products.

Listeriosis is a rare disease but has a high mortality rate. Hence, the actions taken by the Public Health folks that monitor food borne illnesses that pinpointed the source as the food processing plant in Virginia and initiated recalls.

Listeria Outbreaks | Listeria Infection | CDC

[MorTech]

Because of this, Boar's Head is now the safest meat out there.

[Stu from NYC]

Originally Posted by MorTech

Because of this, Boar's Head is now the safest meat out there.

For now perhaps but for how long?

[Caymus]

Originally Posted by MorTech

Because of this, Boar's Head is now the safest meat out there.

Especially from the Jarratt Virgina Plant which remains closed.

[Obrez]

Plus they charge more for Boar head meats! Paying more does not always bring the better product!

[Stu from NYC]

Originally Posted by Obrez

Plus they charge more for Boar head meats! Paying more does not always bring the better product!

Very often that is very true.

[jimjamuser]

Originally Posted by Runway48

Quality control issues are widespread throughout our economy. When it affects large companies like Boeing and Boar's Head it makes headlines. I don't believe either company was looking to save money by promoting unsanitary conditions in their factories or having doors fly off planes or rockets being stuck in space. But we see it every day from auto mechanics to retail workers to repair and maintenance professionals to government employees, etc. Not to be political, but maybe the latest headline example was how was it possible for that shooter to ever get on the roof in Penn. In all of the above somebody was not focused on their job and there was poor supervision. A work force problem at all levels. You might say we are seeing the fruits of societal issues.

That post brought up a lot of key issues and problems. There is an old saying that "time is money". Many LARGE companies look at the costs of their "blue collar" type workers and decide to eliminate them. The upper level of the company's management do NOT want to eliminate ANY of their high management costs. So, they find it easiest to cut costs (and keep profits excessively high) by firing line workers. Most companies have no unions to fight for workers jobs. Since about 1975 the average US worker has NOT received a raise greater than just cost of living increases. The workers that are left at any large corporation are FORCED to work at a greater PACE after the firing has taken place. This higher PACE invites short cuts being taken. Often quality control jobs have evaporated, Then these short cuts that have been FORCED on the workers LEAD to mistakes that can leave the public and consumers with dangerous products such as these from Boars Head.