johnpalmer (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
johnpalmer) wrote2007-01-11 10:03 am
johnpalmer) wrote2007-01-11 10:03 am
Sausage science question...
Okay, when last ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kightp was up here, she discovered a lost tube of sausage in the back of my refrigerator, long past its "sell by" date, and puffy. We threw it away, being careful not to let the plastic tube they encase sausage in break.
Today, I saw a package of sausage that is about a month *before* its "sell by" date... and it was puffy too. Not as bad as the last one, but puffy.
Being thebrave stupid person I am, I opened it, smelled it, and got a faint whiff of sulfur. Mostly, it smelled like sausage, but there was that tiny bit of rotten egg smell. I threw it away.
Of course, now it occurs to me that I've never smelled sausage carefully when opening it. Hell, for all I know, every time you open sausage, if you put your nose close to it and snort, you'll get a tiny whiff of sulfur mixed in with the rest of the scents. And, for all I know, sausage isn't supposed to be packed solid, and it's normal for there to be some air in the tube.
Does anyone know anything more productive than "the less the public knows about how sausages and the law are made, the better they will sleep at night"?
kightp was up here, she discovered a lost tube of sausage in the back of my refrigerator, long past its "sell by" date, and puffy. We threw it away, being careful not to let the plastic tube they encase sausage in break. Today, I saw a package of sausage that is about a month *before* its "sell by" date... and it was puffy too. Not as bad as the last one, but puffy.
Being the
Of course, now it occurs to me that I've never smelled sausage carefully when opening it. Hell, for all I know, every time you open sausage, if you put your nose close to it and snort, you'll get a tiny whiff of sulfur mixed in with the rest of the scents. And, for all I know, sausage isn't supposed to be packed solid, and it's normal for there to be some air in the tube.
Does anyone know anything more productive than "the less the public knows about how sausages and the law are made, the better they will sleep at night"?
no subject
I'd consider sulfur a bad thing. I have in fact spent time sniffing at various types of meat products, and "good" sausage, in my experience, has the basic "clean meat" smell, with spice. No sulfur.