I always shun any meat with "added water for succulence" ever since watching a documentary some years back about dutch chicken factories. A Chinese chef with a very sharp knife demonstrated how water/dextrose-filled chicken breast just turns to wet mush when you slice it finely. 
Didn't know they could do it without declaring it though.
I'll blame polyphosphates the next time the OH takes a poke at my waistline!
That maggot cheese sounds awful... weirdest cheese I've had was some Tesco Finest French cheese that was made with raw egg yolks and then "stored in damp cellars in order to develop a rich tang". Had a weird bubbly crust all round it and tasted like parmesan dipped in advocaat.
Didn't know they could do it without declaring it though.I'll blame polyphosphates the next time the OH takes a poke at my waistline!
That maggot cheese sounds awful... weirdest cheese I've had was some Tesco Finest French cheese that was made with raw egg yolks and then "stored in damp cellars in order to develop a rich tang". Had a weird bubbly crust all round it and tasted like parmesan dipped in advocaat.
