bob

Just returned from Sam's. Their chicken is all that Perdue brined crap now.
In the past, it wasn't pre-brined.

Yes, I complained in the meat department, they had not noticed the change and
told me that their chickens were "all natural".
I handed them a package and told them to read. Shrugged shoulders. I then
explained that basically, we (as customers) are paying 12% of our chicken
money for salt water. Another shrug.

When I explained that my mother was on a sodium restricted diet, and couldn't
eat that stuff, they began to listen.

At the service counter, I complained again, explaining that we were paying
for salt water, and several other customers were listening intently, and we
all filled out the comment cards.

When I got home, I called and spoke to a manager. He was surprised, and
seemed even more surprised that the people in the meat department hadn't
noticed the difference. (yeah, right!)

I am doing my part. One person can't make a change, but the squeaky wheel...

BOB

jack schidt®

Good on you, amigo. It doesn't change if everyone stays silent.

Jack

reg

Good job, Bob. I've been doing this at my local supermarkets for
some time now, with the same results. The staff usually doesn't
know what I'm talking about.

I doubt any of my complaints will have any effect, and I'll still
have to get my meat from the only butcher left in my area. It's
worth trying though.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

steve wertz

Technically, it's still all-natural.

Sorry to hear this though. I used to have high regards for Purdue
since I started buying them recently (unbrined).

12% is an awfully high percentage for a chicken. Most of the turkeys
I see are 6% or less.

-sw

john o

....gets replaced first.

Oh, uhhh, nevermind. :-)

John O

cian odonnell

On Thu, 16 Oct 2003 15:47:49 -0400, " BOB" <lol@bellsouth.net>
said

Good for you, Bob. One other avenue to register your complaint is to
call your local TV stations, emphasizing the potential health risks to
those on sodium restricted diets rather than the money issue. Also,
give your consumer reporter on your local newspaper a call. Follow up
the calls with a registered letter so there's a record of your
complaint.

I worked in television news for years, and they will pay attention to
you, providing you don't come off as a wild-eyed nut case. Just state
your case as you did here, and see what happens. If you have names and
dates, include those as well. It saves the reporter a little leg work.
Good luck.

________________
Cian O'Donnell

notbob

I'm the local Safeway gadfly. The staff is relieved when I'm not
bitching about something. As for the brine, no doubt it's just an
excuse for the water, a cheap weight adding device used to spike ham for
decades. Now that they've taken the first step, they're not likely to
back down. I'm also starting to see "color added" on fresh(?) salmon.

I'm about ready to take up hunting, again. Shoot me a pig. Pheasant season
is next month. Any states have a wild steer season?

nb

barry

Adding salt and water to hams and other meats is "approved" by the
government.

As for the color in salmon, there is a method I've read about whereby they
can feed the salmon a special diet for a week or two, I think, to change the
color of the meat to approximate that of wild salmon.

Ain't (the misuse) of science wonderful?

Barry

jack curry

Lock and load, BOB, you rock. Go forth and kick ass and don't forget to
mention that the salty ribs I got at MalWart **** too.
Jack Curry

steve wertz

Sure, why wouldn't it be?

The rule is though, that if the weight of the meat is greater after
processing then you must declare the added weight on the label.

Some smoked hams are not labelled because they are brined then smoked,
and the resulting product is the same or less weight than the original
fresh ham. One you hit the "it weighs more" threshold, then they have
to list how much was originally pumped into it regarless of how much
may have been lost during processing/cooking.

-sw