True - most heavily ‘mechanically separated’ products taste a bit like crud (or mystery meat)- but some taste OK - depending on the percentage added and who’s doing it and what spices they are using.
Our ancestors strived to eat every portion of a slaughtered animal - things like scrapple and head cheese, etc. is frowned upon now - in favor of rib eye and skinless chicken breast.
If the costs can be contained by picking the bones clean and making something decently palatable - I’m for it. My great-grandfathers were for it and I’m for it now.
I’m making soup tomorrow - chicken - simmering bones and carcass for hours - extract the marrow goodness- eewwwwww - LOL
And, if my infrequent $1 lunch is disrupted by Jamie Oliver - I will be annoyed.
“Im making soup tomorrow - chicken - simmering bones and carcass for hours - extract the marrow goodness- eewwwwww - LOL”
Yep, that’s the only way to make it really delicious. My mom would always buy a big bag of chicken necks and backs for next to nothing and simmer them all day to make her chicken soup. Yummy as all get out, and a way to feed a big family on a tiny budget.
My dad loved scrapple, btw. Except instead of maple syrup, he always topped his with bit of molasses.
Jamie needs to watch Bazarre Foods with Andrew Zimmern. My family including the teenagers love blood sausage, head cheese, beef tongue, bone marrow, blood tongue sausage, tripe, kidney, liver, tartar, - crap, we eat everything. Well we don't eat crap. ; )