…from the quill of Antisthenes the Younger
Your health is the first priority of the Big Money. What – you do not believe the propaganda a.k.a. science? You must be one of those deplorables, annoying the ruling class.
Walking trough the supermarket grocery aisles one notices the marketing boasts – no salt, reduced salt, less salt, minimal salt etc. http://www.dailymail.co.uk/news/article-3984790/Maggi-2-Minute-Noodles-reduce-sodium-levels-55-cent.html
Similar situation is with sugar and soon, undoubtedly, we’ll be blessed with nutrition-free products, so that we get healthier. Main-sewer media will applaud and we shall see Michael Moore’s “documentary” and Michele Obama’s sermons.
I recall a long time ago, the typically futile camp-fire debate about food additives and how to avoid them. True, a freshly shot ‘organic’ rabbit was stewing in the camp oven, however previously marinated in red wine for three hours. Oops – red wine – chemicals abound ! One is doomed everywhere!
Not all is bad on the victuals front -
Unfortunately, I’ll be long time dead before the experts produce in a test tube something tasting like tomato, and even should I live then, I certainly would not be able to afford it. Progress can not be stopped.
Now something practical for my suffering readers – my free – follow at your own risk – advice on ham improvement. I am writing only about common, supermarket ham, whatever misleading adjective marketing mafia attach to it and whatever outrageous price it has in order to imply quality. With a few exceptions, packaged ham, as brought home from a supermarket, is tasteless and hardly edible.
So, pierce the plastic wrapping and hang the ham in a cool, dry place, or in a fridge to get rid of the injected water. That will reduce the weight sometimes by a quarter. The drying up should not be overdone unless you like ham resembling biltong. Should this by some mistake happen do what the manufactures do and soak it again. If you wish you can collect the liquid and use it in a pea soup; KNO3, NaNO3 and other, less traditional chemicals, notwithstanding. Since you are reading this, you are old enough not to have to worry, but do not give the soup to children under five.
When you feel like eating your ham, slice it, salt slightly and keep tightly wrapped for a few hours. The result is worth the (minimal) effort. You can slow the progress.