My girlfriend likes to eat shrimp. Generally speaking, the way we make shrimp is like this.
If it’s a $20 pound of imported frozen shrimp, we’ll make it into ketchup, casserole, salt and pepper, etc.
If it is 30 to 40 dollars a pound of chilled shrimp, we will peel out the shrimp to make a salad or stir-fry other dishes, the shrimp head can be saved to make a seafood porridge.
If it’s about 50 pounds of live shrimp, we usually steam it.
If the shrimp is about 100, we will choose white sear.
If the shrimp is over 300, we will make sashimi to eat.
If you say to her “why don’t you make this 300 shrimp into cassoulet”, she will definitely think you are not right in the head ……
(Some of the commenters don’t get hung up on the specific price of shrimp [cover face] …… The price of something like sea shrimp is very different from inland or coastal, first-tier cities or fourth or fifth-tier cities, and what I said above is the price in Beijing. (In Beijing, there are only a few times when the price of live shrimp goes to about 30, most of the Time it is above 30~50 dollars.)
Of course, we don’t have much money either. But one of our intuitive feelings from the restaurants we have eaten in different grades is that the lightness of a restaurant’s taste is inversely proportional to the restaurant’s unit price. Even the image of spicy Sichuan cuisine, to the per capita 20 to 30 roadside stores and per capita more than five to six hundred large hotels, you can eat things are not the same. Relatively speaking, the street store is more heavy on oil and salt, while most of the dishes in high-class restaurants actually do not go spicy taste, where the chefs put more emphasis on how to use the original flavor of the ingredients.
But the difference is that you have to give the chef 300 pounds of shrimp before they can let you eat the “original flavor of the ingredients”. You order 50 yuan a prawn, the only original taste you can eat is the seafood thawed a few days after the salty taste.
The same example can be found on beef.
The major e-commerce platforms are selling 40 yuan 2 pounds, 70 yuan 4 pounds of Australian / Argentine beef, the best way to eat is braised or stewed potatoes, stewed tomatoes.
And thousands of dollars a pound of Wagyu beef, restaurants are recommended to grill directly, eat directly without seasoning. I have not heard of any restaurant lack of heart, the thousands of dollars of Wagyu beef with a little wine, oil, soy sauce and sugar directly braised.
In addition, people who love to eat steak certainly also know that now live with the kind of 100 pieces of 10 pieces and then send a set of cutlery pop steak, are ground meat bonded marinade and then cut open the “whole cut” steak, the kind of steak is also serious meat, is the taste do not do what is required. And five or six hundred or even more expensive steak, the business will directly hit the original cut without marinade slogan.
Of course, I know there will be people who say things like “Do you know that there are 600 million people in China who earn less than 1000 yuan a month?
Of course I know this fact. But as someone who grew up in the countryside as a child, I know all too well what it means to be “local”.
Take the chicken, now the meat ratio of broiler is between 2 to 3, that is to say, feed 2 to 3 pounds of feed can produce a pound of meat, a 5 pounds of chicken about 13 pounds of feed can be raised, which is why most people can just spend 20 to 30 yuan to buy a white chicken. But if you want a “ground chicken”, a ground chicken’s feed-to-meat ratio is probably going to be between 4 and 5, which means that a ground chicken is at least twice as expensive as a broiler. But more problematic than that is the fact that the flavoring elements in the animal can only be built up over time, and the more the animal grows, the higher the cost behind it.
How high is the cost of this kind of chicken? Many people love to eat that two or three year old hen, but a two year old hen means he has to eat 730 days of grain. At 100g of feed per day, that’s 73kg of feed. Plus the cost of labor for two years, this old hen sells for 400 or 500 but not expensive at all. This chicken does not really need too much cooking, add some onions and ginger to make a stewed chicken Soup, the taste is already very adequate.
Only, four or five hundred a chicken, not many people can afford to eat.
Similar to chickens, there are also ducks — I saw a duck farmer talking about why the taste of Peking duck is not as good as it used to be on Zhihu. He analyzed it from the perspective of duck farming, saying that the ducks used to be raised with a high meat ratio, and after the ducks grew to a certain size, there was no way to make them gain weight by feeding them again, but only to make them fat, but the fat ducks were more fragrant when roasted. But the price of this duck, it will be more than two or three times the ordinary duck, for the Quanjude such a year to purchase thousands of tons of duck business, the cost is too high — and with this duck to do roast duck, the final price of the finished product may be to more than five or six hundred, is not the average person can afford to consume it.
In fact, a chicken and duck four or five hundred, representing the very real price of meat products before industrial farming. This is why in the past, many people could only afford to eat meat during the New Year’s holidays — meat was too expensive at that time. Industrial farming has greatly improved the efficiency of meat output and reduced the cost of meat products, but the shortening of farming time and shrinking farming space also means that the taste of this meat (the difference in nutrition is rather small) is definitely worse than the meat that used to come out of free-range farming. So, every time I see those people who complain that the current pigs are not as good as the old ground pigs, I will say that now the ground pork can be bought casually, why don’t you go buy it?
He said: earth pork is too expensive, a catty more than 100 ……
I said: this is your own lack of money, you rely on the pig what?
In fact, your question also reveals the reason why you can not eat the original taste of the ingredients. You said “I can’t even distinguish outside, what other places can now eat the original flavor of the ingredients. Instead of all bean paste flavor, pickled pepper flavor, marinade flavor and so on seasoning flavor” – I really can’t think of any chef who is not enlightened brain, will make quality ingredients into bean paste, pickled pepper, marinade flavor this serious destruction of the taste of ingredients. And if you eat to eat are bean, pickled pepper, marinade, it only means that you may not really eat any good ingredients it.
Overall, the ability to allow ordinary people can get cheap high-quality protein, which in itself is one of the greatest achievements since the industrialization of mankind. It’s just that you get what you pay for, and as an average person, don’t expect cheap, high-quality protein to taste too great. And from the people I know around me, I haven’t seen people who frequent restaurants with a per capita spending of over a thousand complaining that they “can’t eat the original taste of the ingredients”.
So make more money, don’t throw the pot all over the pig, cow, sheep and chicken ……
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