tag:blogger.com,1999:blog-4912713243046142041.post589611091825887942..comments2024-03-28T23:22:41.774-05:00Comments on TYWKIWDBI ("Tai-Wiki-Widbee"): A proposal to tell consumers what's in meatMinnesotastanhttp://www.blogger.com/profile/01382888179579245181noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4912713243046142041.post-42456684589672166022011-07-25T13:34:39.488-05:002011-07-25T13:34:39.488-05:00Last month I bought a pack of frozen, pre-cooked F...Last month I bought a pack of frozen, pre-cooked Foster Farms Chicken Tenders that were on sale. Just nuke 'em and eat 'em, I had to give them a try.<br />Talk about horrible texture! They were like chicken-flavored sponges; they'd compress when you bit into them and squirt out a bunch of juice. Definitely water-added!dragonmammahttps://www.blogger.com/profile/13586472866640318921noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-33256606449990625432011-07-25T00:18:32.753-05:002011-07-25T00:18:32.753-05:00Teriyaki sauce? Hm. I knew most chicken was plumpe...Teriyaki sauce? Hm. I knew most chicken was plumped with saline, I didn't realize there were significant amounts of other stuff. Most teriyaki includes soy sauce, which is usually about half wheat and half soy - I wonder if this means a large amount of meat is not suitable for severely gluten-intolerant people, or if we're talking about different types of teriyaki here.<br /><br />I'm in favor of telling people what's in their food. I have a sneaky feeling it would do a lot for public health.Mel V.noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-65436155865918655222011-07-24T21:43:25.636-05:002011-07-24T21:43:25.636-05:00The carbon monoxide has been used since at least t...The carbon monoxide has been used since at least the 1980s when I used to give lectures about it. No risk to people, other than indirectly by covering up the color of old meat.Minnesotastanhttps://www.blogger.com/profile/01382888179579245181noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-53085254480686250032011-07-24T20:38:34.341-05:002011-07-24T20:38:34.341-05:00I went on a long end of year field trip and talked...I went on a long end of year field trip and talked with the bus driver a bit. He said he had driven a convention of Oscar Meyer workers to something once and they had this chant, <br /><br />Cheer Leader: "What's the number one ingredient in Oscar Meyer ham?"<br /><br />Crowd of Minion Workers: "Water!"<br /><br />He said the whole bus responded, without hesitation, and then laughed.Shoshanah Marohnhttps://www.blogger.com/profile/07532684548824957399noreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-36678483376711658862011-07-24T19:33:07.829-05:002011-07-24T19:33:07.829-05:00This is why I shop at the Carnecerias. Plenty of g...This is why I shop at the Carnecerias. Plenty of grass fed beef from local small farmers, who are downsizing their herds because of drought. Major feedlots and processors aren't accepting cattle or are offering low prices. Small lot butchers are able to beat the prices and lean and clean grass fed beef with the flavor of the land at very low prices. If you don't have Chicano meat markets in your area, try a Halal butcher, though I find their prices to be rather high. I haven't tried the kosher stores as they are mostly located in Bellaire and Meyerland, bit of a drive, <br /><br />Interesting moment of multiculturalism. Used to have a gf out in the burbs. Drove by a place that does small scale meat and game processing. Saw a truck for a Halal butcher parked there once. Turns out they keep one part of their facilities ritually clean for Halal processing. And this is in teabagger territory! <br /><br />There's the whole issue of using carbon monoxide to make meat stay red longer. That works because CO strongly bonds to hemoglobin and myoglobin. Don't see how there's much risk there, but it's still kinda creepy.Bacopanoreply@blogger.comtag:blogger.com,1999:blog-4912713243046142041.post-87234861363619590842011-07-24T17:03:23.535-05:002011-07-24T17:03:23.535-05:00Enough extra liquid is pumped into meat they have ...Enough extra liquid is pumped into meat they have to put little sponges in the packaging to absorb the liquid when prepackaging. Kinda sad.JDJarvishttps://www.blogger.com/profile/07691101939920824546noreply@blogger.com