Blood puddles, mold, tainted meat, bugs: Boar’s Head inspections are horrifying - eviltoast
The USDA recorded 69 violations in a year. So far, 9 people have died in the outbreak.

On July 17, the inspector found “green algal growth” in a puddle of standing water in a raw holding cooler. And on July 27, an inspector noted clear liquid leaking out from a square patch on the ceiling. Behind the patch, there were two other patches that were also leaking. An employee came and wiped the liquid away with a sponge, but it returned within 10 seconds. The employee wiped it again, and the liquid again returned within 10 seconds. Meanwhile, a ceiling fan mounted close by was blowing the leaking liquid onto uncovered hams in a hallway outside the room.

A picture of hell.

  • acosmichippo@lemmy.worldEnglish
    121·
    2 months ago

    Turkey breast is self explained because the only ingredient is turkey breast that you bake yourself.

    eh you’ve gotta at least dry brine it.

      • acosmichippo@lemmy.worldEnglish
        21·
        2 months ago

        I mean yeah you could say that about anything if you just want simple. Personally, I would not cook a turkey breast without brining it in some way. If you are happy with plain roasted turkey, enjoy.

        • Hugin@lemmy.world
          2·
          2 months ago

          Agreed. Meats are usually best at 1 -1.5 % salt by weight. Equlibrium brines are a game changer. For boneless meat take a equal amount of weight it water to meat and set the salt to 3% water weight. It will balance out at about 1.5% salt in the meat. It takes about 24 hours per inch of thickness in the thinist side.

          So 1kg meat 1kg water 30g salt.

          For meat with bones reduce the meat weight in the calculation by estimating how much is bone. For a T bone reduce by about 15% for baby back ribs 40-50%.