May I jump in? The carne picada (or moída) you searched for in those kind of “grandes superficies” as we generally call all of them aren’t the first place where one buys the best meat. For that I suggest to go to the butcher. Where is really red. That meat doesn’t look good. Most likely is very very young. Hence all that marketing labelling “distracting” from the reality. The people that buy at this surface think they are saving money and buying well, but the reality is not that. Not many people agree with this. But many will.
The “Talho”, the “Peixaria”, the “frutaria, the “mercearia” or even the “drogaria” were all mashed up together in “big surfaces”. The people loved the concept for the easiness of having it all at one place, but in order to supply all of them, the raw materials and products loose in quality.
Markets still subsist because there are still the ones who resist to buy in bulk (me included) and dwell life according to daily or weekly needs (the structure of cities, work life, city life plays a big role in this transformation). Also is part of a cultural background. To buy in markets requires a certain expertise in observation, knowing what is best and of course negotiation. Cheers.
What is Portugal's ground beef have fillers in it? It's not just ground up beef. It has corn flour or rice flour and other sorts of fillers in it. Some even have gluten.
Thanks for your comment. Yes - I recently found out that the ground beef has some type of filler in it. A Portuguese friend promises to take me to a butcher who will grind the beef and not add filler next time I want to purchase some.
I was sorry to hear about all your frustrations trying to buy ground beef. As one of the recipients of the chili I'm glad you muscled through. It was delicious and a pizza would not have compared. Thanks for the link to Brown and Hopkins Country Store - it looks delightful.
May I jump in? The carne picada (or moída) you searched for in those kind of “grandes superficies” as we generally call all of them aren’t the first place where one buys the best meat. For that I suggest to go to the butcher. Where is really red. That meat doesn’t look good. Most likely is very very young. Hence all that marketing labelling “distracting” from the reality. The people that buy at this surface think they are saving money and buying well, but the reality is not that. Not many people agree with this. But many will.
The “Talho”, the “Peixaria”, the “frutaria, the “mercearia” or even the “drogaria” were all mashed up together in “big surfaces”. The people loved the concept for the easiness of having it all at one place, but in order to supply all of them, the raw materials and products loose in quality.
Markets still subsist because there are still the ones who resist to buy in bulk (me included) and dwell life according to daily or weekly needs (the structure of cities, work life, city life plays a big role in this transformation). Also is part of a cultural background. To buy in markets requires a certain expertise in observation, knowing what is best and of course negotiation. Cheers.
What is Portugal's ground beef have fillers in it? It's not just ground up beef. It has corn flour or rice flour and other sorts of fillers in it. Some even have gluten.
Thanks for your comment. Yes - I recently found out that the ground beef has some type of filler in it. A Portuguese friend promises to take me to a butcher who will grind the beef and not add filler next time I want to purchase some.
I learn new things about Portugal every day! - CW
Patience is a virtue.😉 l'm sure the chili was worth it for your guests.
I was sorry to hear about all your frustrations trying to buy ground beef. As one of the recipients of the chili I'm glad you muscled through. It was delicious and a pizza would not have compared. Thanks for the link to Brown and Hopkins Country Store - it looks delightful.
Always another choice, thanks for sharing