http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.

--
Craig

I watched a local news segment this morning. It disclosed the product
which colors the imitation crab we put in those California sushi rolls.
.. .It seems the product used to color, is nothing more than crushed
beetles!

It seems their now re-thinking the labeling on products, so folks
actually know!

Myrl Jeffcoat
http://www.myrljeffcoat.com

Margaret Suran wrote in message
ink.net...
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

"Wal-Mart, for example, says a majority of its fresh offerings are
enhanced with a 6 to 12 percent solution of water, salt, sodium
phosphate and natural flavorings."

Now there's a quality retailer known for its ethics...

The Ranger

On Wed, 09 Aug 2006 12:48:22 GMT, Craig Welch
wrote:

Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.


AFAIK, the only enhanced or brined meat products I buy are ham, hot
dogs, and luncheon meats. I don't eat much of those anyway.

I hope the labeling of the brined/enhanced products are followed,
which would mean that the other meats I buy at the supermarket are not
pumped up. The labeling regs don't seem to apply to butcher shops
though. There used to be a kosher butcher shop near me where I once
bought a chicken. I didn't realize it was salted, so... I put salt
on it as usual! That was one salty chicken. I assume that most of
the regular customers were on top of that but still, you'd think
they'd have to slap a label on the wrapping.

Sue(tm)
Lead me not into temptation... I can find it myself!

wrote:
I watched a local news segment this morning. It disclosed the product
which colors the imitation crab we put in those California sushi rolls.
. .It seems the product used to color, is nothing more than crushed
beetles!

It seems their now re-thinking the labeling on products, so folks
actually know!

Myrl Jeffcoat
http://www.myrljeffcoat.com


We've been eating cochineal extract for years and in all manner of products.
It makes a good, bright red color. It's nothing new, but it's been in the news
recently because someone noticed and saying "we're being fed beetles!!" makes
for interesting news. Most vegans have known about it forever since they can't
eat any animal product (including beetles)

--
..:Heather:.
www.velvet-c.com
Poor Impulse Control.

In article . net,
Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Thanks, Margaret. :-0(

I posted on Saturday or Sunday that I bought pork from a pork farmer at
the farmers market. I grilled a couple of chops on Saturday and they
were terrific. Juicy, even. They weren't fatty and they weren't
injected with salt water.
--
-Barb
http://jamlady.eboard.com Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

Craig Welch wrote:
Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.

--
Craig

Well, if you buy pork, you're buying injected meat - unless you know a
real butcher, or can verify your supermarket's butchers.

Even my favorite supermarket butcher counter, where the meat is not
wrapped, and you can point and pick, has injected pork and nothing
else. I have to go to another store to get un-injected pork.

N.

On Wed, 09 Aug 2006 12:16:54 GMT, Margaret Suran
wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

It's nothing new, and it's icky! I check all the meat I buy for
whether it says 'injected' or 'enhanced' and if it does I won't buy
it, but I've been tricked more than once by supermarket pork. We
bought some pork chops at Albertsons and they didn't say anything
about it, but when they were cooked they were very juicy, soft, and
SALTY. Ick.
About the only chicken breasts you can get that aren't salted are the
'tenders' because it's not worth injecting such tiny pieces of meat...

On 2006-08-09, Craig Welch wrote:

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.

Silly you. They've been screwing with our meat for over half a century
or more.

nb

On 2006-08-09, Margaret Suran wrote:
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

So, what's the problem? Drowning our meat in some kinda brine has
been all the rage around this ng for more than just awhile. Papaya
juice brines, Fat Man brines, and all manner of salty silliness. Now,
someone does it for use and we're all in a snit. The bounders!

/sarcasm mode off

nb

Craig Welch wrote:
Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin


Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.


So do I. But try finding meat that hasn't been tampered with in some
way. Oh, you can, but for the casual shopper that doesn't do the
research, it's way too easy to walk out of the grocery with something
you think is "real meat" and it's been processed somehow.

I expect soon, they'll start doing to beef and pork what they're doing
with fish.

On 9 Aug 2006 07:44:21 -0700, "Nancy2" wrote:


Craig Welch wrote:
Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.

--
Craig

Well, if you buy pork, you're buying injected meat - unless you know a
real butcher, or can verify your supermarket's butchers.

Even my favorite supermarket butcher counter, where the meat is not
wrapped, and you can point and pick, has injected pork and nothing
else. I have to go to another store to get un-injected pork.

This is correct, IME. I RARELY buy supermarket pork for this reason.
There's a guy at our local farmer's market who sells superior meats
that he and his co-op raise. And I occasionally buy from Cortis (shee
shee grocery store in Sacramento), or Andronico's if I venture out to
the wilds of Berkeley.

I've never noticed those labels on Costco pork, but I'm betting that
they're injected too. Anyone know for sure?

TammyM

Margaret Suran wrote:
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

That's why I usually don't buy boneless chicken breasts. I find that,
unless you have a trusted source for those, you end up getting a
product that has a spongy texture and just feels yucky under the tooth.
I've experienced it with boneless chicken breasts I've bought and
chicken souvlaki & shish kebobs in restaurants. I'm now wary of
ordering that kind of product when I'm eating away from home. If I
want souvlaki I now make sure I order pork -- which according to that
article probably has the same product injected but at least retains an
acceptable texture.

Gabby

"notbob" wrote in message
...
On 2006-08-09, Margaret Suran wrote:
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

So, what's the problem? Drowning our meat in some kinda brine has
been all the rage around this ng for more than just awhile. Papaya
juice brines, Fat Man brines, and all manner of salty silliness. Now,
someone does it for use and we're all in a snit. The bounders!

/sarcasm mode off

nb

Fat Man brines? LOL. How dare you say my husband's name in vain. :~)

kili