One of the many, many, jobs that my mom had over the years was one in a cannery where they happened too be canning tomatoes at the time.
One of the big smart assed boys there would drop one of the huge cutworms into every 5th to 10th can of tomatoes just before it went to get its lid sealed on and then into the pressure cooker. The heat from cooking disappated the worm so it wouldn't be seen when you opened the can for consumption.
Then one day there was the knife fight between a couple of the minority ethnic women. Mom said there was blood all over everything and it couldn't be distinguished from the tomato juice.
Was the line shut down and cleaned before resuming operation you ask?
Nope.
But that was back in the mid too late 40's and I'm certain, actually read "hopeful" that such a thing wouldn't happen today but you never will know what you are eating when you open a can unless you canned it yourself.
But what we eat that we don't know about doesn't really matter all that much anyway.
A lot of ndns don't and won't admit that way back when there was a goodly number of us that liked our meat quite "high" and would look forward to a couple of weeks too a month after the hunt before really enjoying our meat.
Also like other carrion hunters we often enjoyed "found" meat that we didn't have too expend any effort too kill.
Another thing that won't and don't get admitted too is the parts of animals that we would and did eat.
We studied our four legged predator kin and emulated them to a much greater extent than some folks realized.
The fermented stomach contents was often one of the first things enjoyed after a fresh kill as it still is in some countries this very day or so I have heard.
I once worked a very short time, two weeks, at a nationally known pie bakery. One of the company's specials is a nice soft chewy oatmeal cookie with a cream filling.
I still love those things although I have too admit there was a time I couldn't/wouldn't eat them.........
The drivers brought back all the out of date and spoiled pies. I have seen beautiful egg custard pies that had turned green with mold and had seperated and became fully liquid again, like it was before it was cooked.
There were cherry, apple, raisin, and you name it pies that were all placed on racks just for them.
I kept asking why they didn't throw the pies out since they were so obviously spoiled but no one would ever tell me......
Then there was that one fateful night when I was asked too stay over for a while................
Yep! I found out what they did with the spoiled pies. The leadman took me over too this grinder and showed me how too grind up those spoiled pies.
After so many fuit pies the mixture would get stiff so you had too add a few of those runny custard pies to it in order to soften it up.
After I had ground up all of the spoiled pies into several about 10 gallon cans it was refrigerated for Cryin Out Loud!
I asked what the hell for and was told, "So it won't spoil." HELL!!!! It was Already SPOILED!!!!
The very next day the bakers took the spoiled ground up pies out of the reefer and added some fresh flour and other stuff too it and then proceeded too start baking it!!!!
What were they baking you ask?
Why it was those lovely Oatmeal Cookies that I Loved so much!!!!
:barf:
