I have a question

[eub]

that rmitz's post reminded me of: turkeys may not be shockingly flavorful, but they do taste like something. Deli turkey tastes like nothing at all. Why is that? Is it all, even the froofier varieties, some kind of turkey/cellulose amalgam? And so why don't they routinely amalgamate roast beef likewise?

Comments

[eub.livejournal.com]

What I find funny is how roast beef is usually like a slice of a recognizable piece of meat, turkey is always this weird thing, and ham varies wildly between the two.