Maine's Own Off-Topic Thread -- Pt.2 (coop, prices, farm)

[Abbymoulton]

Originally Posted by mollysmiles

my deep and thoughtful question of the day.....

this may be one for MBM....

why is it that all the meats at the grocery store have that little pad thingie between the meat and the styrofoam, but ground beef doesn't?



(ok it keeps underlining styrofoam but I don't know how else to spell it)

It hold the juices from the meat and ground beef does not have that problem.
I used to work wrapping all those meat trays. It was a rotten a job..but lead to begger and better things.

[mainebrokerman]

Originally Posted by mollysmiles

my deep and thoughtful question of the day.....

this may be one for MBM....

why is it that all the meats at the grocery store have that little pad thingie between the meat and the styrofoam, but ground beef doesn't?



(ok it keeps underlining styrofoam but I don't know how else to spell it)

they are called dri-loc meat/poultry pads, and yes, there purpose is to absorb juice/blood/moisture

some stores do put a pad in the burger trays, but i think the main reason why they arent use in ground beef,,,is because, the fresh burger is usually the most perishable item in the case, with a shelf life of one day. so it shouldnt "bleed" much, however, it does depend how the package is wrapped,,if the burger is wrapped tight,(compressed) then it will bleed faster (its recommended not to wrap burger tight just for that reason)

some stores also place a "pad" under boneless beef/pork roasts.

years ago, if a meatcase wasnt a full-service case, it was a "coffin" - style self-service meatcase (one level) now, most store have the multi-decks, and the shelves slant...,,so,,lots of fresh meat at an angle, there will be some purge at the front of the package,,,again,,,thats why pads are used..

also, most all meatcases, have defrost cycles, so they dont ice-up,,,and in this short time period of defrost, there is some condensation..


molly, if you ever do pick up a package of burger or anything else at the meatcase, and its wet,,, just ring the bell and have them rewrap it,,and place it in a plastic bag,,
a well-run meat department will watch for any "leakers" throughout the day and adress it...

molly, i hope this helps answer the question,,,

[mollysmiles]

thanks you two! I'm sure I'm not the only one who's ever thought that!




right?

[Abbymoulton]

Originally Posted by mollysmiles

thanks you two! I'm sure I'm not the only one who's ever thought that!




right?

Okay..............right!!!!!!........Yeah that's right, you are right Molly
I hope you believe me

[mollysmiles]

MSINA!!!!!

OMGosh I've had my head in a snowbank or something and my CONGRATULATIONS are over-due!!!

Your SECOND gold star looks wonderful on you I'm so sorry I didn't notice sooner....I've barely been here, and haven't been in over in Other Topics for a bit either.....You've earned every single point my deah, you are just a wonderful, wonderful person

CONGRATULATIONS!!!!!

[msina]

Thank you Molly

[Elcarim]

Yep, it's a badge of honor!!! And you wear it so well!

[Submariner]

Originally Posted by msina

Thank you Molly

Oooooo,


Aaaaaaah

[countrylv22]

I hope everyone is doing well!!


This question is for anyone that could help me, or FORESTBEEKEEPER


I bought a dozen of organic brown eggs at the store the other day, and one

of them was not as brown as the rest. I boiled 3 of them, and 1 of them (the

lighter one) was floating, while the darker ones were down at the bottom

of the pot.

My question, is how can you tell if an EGG has gone bad, or if they sold you

an old rotten egg ? Is the one floating around, the rotten

one??

Anyway, THANK YOU SO MUCH EVERYONE!!!

Have a great day!

I appreciate your help!

And YES, next time I will buy at my local farmers market, instead of at the

store

Countrylv22

[elston]

Country Luv 22 (who is a good egg)

I THINK it means it is an older egg; not necessarily rotten, but not as fresh.