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Where in the World Isn't Bob Saget?
- Thread starter PUSH
- Start date
JenniferS
When you're the leader, you don't have to follow.
I was confused until I Googled this. Apparently there are varied term limits in most states. (We don’t have those in Canada; at either the federal or provincial levels.)
I struggle to keep up with local politics let alone UK or further afield. This was interesting to know
SteveBrickNJ
Well-Known Member
Branch Brook Park Newark NJ. Nice way to spend this afternoon.
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JenniferS
When you're the leader, you don't have to follow.
I volunteer at a meal kitchen twice (sometimes thrice)/week. Today was my regular night, so we did dinner with my brothers last night.
I prepared our usual ham from Denninger’s.
It’s not in any way burnt, but the apricot glaze is very caramelized. This is what a 19 lb/$124 gourmet ham looks like.
I prepared our usual ham from Denninger’s.
It’s not in any way burnt, but the apricot glaze is very caramelized. This is what a 19 lb/$124 gourmet ham looks like.
MinnieM123
Premium Member
Wow! That's a big ham!
Hey Jennifer, I found the package label interesting -- it indicated protein 21%. (If I buy meat down here, the store lists the item, weight, and price only.) Is that something that pertains to that brand only, or is it common, regardless of brand?
Songbird76
Well-Known Member
How is your daughter liking college? I loved my college years and really felt at home in the town where I went to college. I could have happily stayed there. My brother never left there, and now he works for the University we both went to.
SteveBrickNJ
Well-Known Member
@Songbird76 , She likes it for the most part . Sometimes the workload is a bit much. That's normal though. Thanks.
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JenniferS
When you're the leader, you don't have to follow.
I’ve seen it on lots of meat up here, but didn’t know why, so I did some digging. Turns out, it’s a federal packaging requirement for any meat that has added phosphate salts and/or water.Wow! That's a big ham!
It provides an apples to apples comparison of various meat products so the consumer knows if a particular cut of meat has been overly pumped up with water. Adding water to meat is not a bad thing; every country does it. Canada just requires that protein levels be disclosed, so that the consumer can decide if they want a product with more or less water, thus affecting the protein percentages. (Typically the protein range on meat labels I see is from 18-21%.)
I’ll bet you’re sorry you asked.
MinnieM123
Premium Member
I think that's an excellent rule by your government. They should do that here!!I’ve seen it on lots of meat up here, but didn’t know why, so I did some digging. Turns out, it’s a federal packaging requirement for any meat that has added phosphate salts and/or water.
It provides an apples to apples comparison of various meat products so the consumer knows if a particular cut of meat has been overly pumped up with water. Adding water to meat is not a bad thing; every country does it. Canada just requires that protein levels be disclosed, so that the consumer can decide if they want a product with more or less water, thus affecting the protein percentages. (Typically the protein range on meat labels I see is from 18-21%.)
I’ll bet you’re sorry you asked.
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JenniferS
When you're the leader, you don't have to follow.
Almost the same here. It was glorious! Thank you, Lord.
MinnieM123
Premium Member
But it's only spring. Those are summer temperatures -- guess no spring this year . . .
Maybe winter will come quicker and we can skip autumn
SteveBrickNJ
Well-Known Member
Maybe like every Spring there will be temperature variations and the upper 50s and low 60s will return soon.
SteveBrickNJ
Well-Known Member
I know you live somewhere in Massachusetts. It was easiest for me to use Boston. Sat. is 59F and Sun is 53F.
Anyway, I hope this helps....
*
MinnieM123
Premium Member
Thank you. Yes, I am looking forward to some more seasonal, cooler temps this weekend.
