On Wed, 4 Apr 2012 22:00:13 +0000 (UTC), tert in seattle
> wrote:

>Pico Rico wrote:
>>
>> "ImStillMags" > wrote in message
>> ...
>> On Apr 4, 2:59 pm, Mark Thorson > wrote:
>>> They'd like you to know pink slime is 100% beef.
>>> Also, they'd just like to say . . . um . . .
>>> pink slime is 100% beef.
>>>
>>> http://www.openmarket.org/2012/04/03...-slimy-tactics...
>>
>>>yeah, except for the ammonia part
>>
>>
>>
>> Ammonium carbonate or ammonium bicarbonate, which we know as baker's
>> ammonia, is an old-fashioned leavener not usually available in stores,
>> although it can be found in some pharmacies, baking supply companies or
>> catalogues. The positive attribute of baker's ammonia is that, unlike modern
>> baking powders, it leaves absolutely no chemical residue at all in finished
>> baked goods, neither smell, taste, nor color. It has a fast reaction time
>> and while the release of gases (as a result of the chemical itself, plus
>> heat, plus liquid) produces a telltale ammonia smell, this odor disappears
>> once baking is complete, producing wonderfully crisp cookies and crackers.
>> Baker's ammonia is used mainly in thin cookies and crackers, and sometimes
>> in cream puffs and ?clairs. It shouldn't be used in cakes or thick and/or
>> moist cookies, as the ammonia won't have time to evaporate. Due to the
>> unfamiliarity most bakers have with it, and its somewhat tricky nature,
>> baker's ammonia should be used only in recipes calling for it.
>
>ammonium bicarbonate and ammonium hydroxide (a.k.a. aqueous ammonia,
>a.k.a. that ammonia cleaner we're all familiar with) are two very
>different things

None of which is ammonia, or NH3 gas, which is what I believe meat
processing plants use to sanitize the meat by-products used to make
pink slime.

But I could be mistaken.

John Kuthe...