I suppose it's something of an end of an era, then, that by mutual consent of all parties involved, I think I'm giving it up. I suppose it's like absolutely anything else: eat it as the backbone of protein in your diet three days a week for two consecutive years, and you really start to hate it.
This means I need to branch out my mass cooking, of course. I have no intent of giving up the slow cooker for the purpose, I'll just have to switch to a wholly new set of recipes. Which isn't bad; I have a small selection of cookbooks on the subject, although a distressing percentage of them tend to produce 4 servings, not 12 as I honestly need to provide food repeatedly.
The other trick, of course, is just to go back to lunchmeat. Which is still overly sodium-laden, but with the meat discounts becoming more infrequent and more inconvenient (most of them are now in the form buy-one-get-one-free, which leaves a large chunk of a cow taking up space in my freezer when I might want to dedicate it to other things), the price point isn't so wrong anymore. Next time I do meat-of-the-week- and as bored as we are with it for now, I have great faith I'll probably do it again on some occasions- I need to weigh it after draining off excess rendered liquid and find out how much meat I have after cooking. I'm no longer convinced it's significantly cheaper, for post-cooking weight, than medium-grade lunch meat, in many cases.
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