Thursday, 14 February 2013
Sorry, food SHOULD cost more - to save money
This is not, of course, supermarket bacon - it's real bacon, not the sodden dripping swollen waterlogged slops from Tesco or the Co-op. Not only does it not shrink to a third the size during grilling, it cooks in about a quarter the time, not needing to boil-off all the added water before starting to grill. And it tastes infinitely better. Cost per cooked ounce, including energy cost, I'd guess is about the same as the supermarket mess. Likewise flabby sloppy chicken breasts or pork joints the consistency of fresh builder's mortar pumped up with added water. Who the hell do they think they're kidding?
And even the cats won't touch those Vietnamese giant prawns sold so cheaply and grown so quickly on a diet of human faeces. Cold-water Atlantic every time. And forget farmed Salmon that tastes of rank stale weevil-infested meal, processed chicken products using chicken from Brazil or Thailand, any 'fresh' meat that can't be frozen, rancid cow's milk sold as 'Cravendale' so finely homogenised that human taste buds can't detect the rotten fat particles of ten-day old milk, anything that says 'reformed from ...' on the label and all sausages of unknown provenance.
If you take the processed gloop away, even petty-gourmands such as I can dine well and cheaply; a net of fresh mussels with home-baked bread spread thickly with butter feeds two for about £1.20 each, Savoy cabbage and Polish Boczek make a quick filling and wholesome soup for about £1 a head - both this week's supper dishes here at Raedwald Towers, just simple food in season.
If the 'food industry' and all it's nasty gloopish Frankenstein output needs to be policed and regulated then let the industry bear the whole costs of such regulation; fresh mussels, cabbages and wheat flour produced domestically shouldn't have to. And it may even, in the long term, save money.