hard-chilled
adj.— «Today, however, poultry may be labeled “fresh” as long as its internal temperature does not go below 26 F. Defying all common sense, the U.S. Department of Agriculture permits this subterfuge. The term for a frozen-solid, “fresh” chicken at 26 degrees is “hard-chilled.” Ask your butcher if the chicken or turkey came in “hard-chilled.” If so, treat it as you would any previously frozen meat by using it as quickly as possible. Do NOT refreeze).» —“Terms to know” Mail Tribune (Medford, Oregon) Sept. 20, 2006. (source: Double-Tongued Dictionary)
Further reading
It was a dark and stormy night. So begins the long and increasingly convoluted prose of Edwards Bulwer-Lytton’s best-known novel. Today the annual Bulwer-Lytton Contest asks contestants for fanciful first sentences that are similarly...
Enthusiastic book recommendations! Martha’s savoring the biography of Alexander von Humboldt, the 19th-century explorer, polymath, and naturalist who revolutionized our understanding of nature and predicted the effects of human activity on...