Yep. Slow roasted polyethelene.
I just know that your mouth set to watering when you read that title. Your fingers are poised to ‘Pin’ the deliciousness.
I don’t know about you, but the mention of the word polyethelene has me saying, “Yummy!” Every. Single. Time.
Here is how you, too, can make a slow roasted, spice-rubbed polyethelene that is sure to
First, you take a nice rack of one of your family’s favourite meats – I used back ribs – out of the freezer to defrost in the fridge.
Later, preheat the oven and prepare meat.
This step is key: Remove packaging and slide meat into roasting pan without touching it or looking at it too carefully.
Apply blend of delightful spices and seasonings. Add a little water to the pan and bake, covered at 350 for 45 minutes. Then reduce oven temp to 225 and continue cooking for 2 hours more.
Then, just when you are feeling so proud of yourself for achieving this divine-smelling-culinary coup, remove it from the oven to check on it.
Notice something white sticking out from under the meat. What is that?
It is slow roasted polyethelene.
Yes. I slow cooked the absorbent meat pad that was under the meat for hours.
But, I thought, it might still be OK.
So I did what anyone would do: Hello Google, my old friend…
Apparently it is a pretty common recipe, because there were a lot of questions about it. A lot of people said “Meh, go ahead eat it anyway.”
Then I read that if the plastic looks like it has deteriorated in any way, not to eat it.
This is what the pad looked like:
Would you say that it had deteriorated somewhat?
We were not eating that.
“What’s for supper, Mommy?”
“Slow roasted polyethelene with fluff pulp.”
And the ribs? They looked so good.
But polyethelene is not my idea of supper.
So we had pasta. Which was a bit of a letdown after the anticipation of ribs – but at least it wasn’t polyethelene with fluff pulp.