this post was submitted on 10 Jan 2024
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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All the cheap cuts of meat that we used to eat when we were growing up e.g. pork belly, lamb belly and beef shin, are now not cheap because the middle classes started eating them thanks to the proliferation of tv cooks.
The tech has improved, too. I’m not going to blame anyone but big Ag for the pricing though. I don’t think the demand created by the proliferation of sous vide, pressure cookers and air fryers caused the current problem.
Ultimately, there is not a single problem that I see around me that is not either caused directly or greatly exacerbated by Capitalism/Class War being prosecuted by the ruling class. For the purposes of casual conversation I sometimes will, as in this case, just talk about the circumstances that the ruling class have caused to come into being but it's always those greedy bastards fault and when you talk about big Ag then you're talking in most cases about the descendants of people that stole land from the commonweal. Class war every time.
There is no war but the class war
As Kurt Vonnegut said: