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

ImStillMags wrote:
> 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


People let their self-righteousness run wild and this is what happens.
I think the beef producers should sue Jamie Oliver and a few of the
other sensationalists over this.

How many jobs are being lost (making the stuff), and how many additional
beef cattle will need to be butchered to make up for meat scraps no
longer being used to make "slime"? And what happens to that additional
scrap? Will it go into making dogfood, or gelatin, or will it go to the
landfill?

How about if they make it without the ammonia? More people will die
from E. Coli, etc, but at least it won't sound icky.

(if you don't want to know the details of how sausage is made, you
*really* don't want to know how journalism is made)

-Bob

"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 éclairs. 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.

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...food-elitists/

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

On Apr 4, 4:53*pm, Sqwertz > wrote:
> On Wed, 04 Apr 2012 13:59:30 -0800, 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...
>
> Everybody getting upset because they hide this stuff in hamburger, but
> the same thing is done with chicken. *Bones are sent to meat recovery
> plants and th meat is scraped from the bones and mixed with skin and
> fat and treated with ammonia, just like the beef. *It is then used to
> make hot dogs, bologna, chicken nuggets, and as fillers in all sorts
> of other foods. *Instead of 15-20% fake beef, some of these items
> contain 95%+ ammonia-treated chicken scrapings.
>
> I'm sure Oscar Mayer and Sara Lee are trying to keep a low profile
> right about, because that chicken shit (AKA Mechanically Separated
> Chicken) is even nastier than the beef version. *The media just hasn't
> promoted it yet. *But they will.

But Mechanically Separated Chicken is listed in the ingredients as
Mechanically Separated Chicken. The LFTB maker wants to just call
their product, "Beef."
>
> -sw

--Bryan

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...

"tert in seattle" > wrote in message
...
> 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

yes, but both evaporate with heat, no?

On Apr 4, 2:14*pm, zxcvbob > wrote:
> ImStillMags wrote:
> > 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
>
> People let their self-righteousness run wild and this is what happens.
> I think the beef producers should sue Jamie Oliver and a few of the
> other sensationalists over this.
>
> How many jobs are being lost (making the stuff), and how many additional
> beef cattle will need to be butchered to make up for meat scraps no
> longer being used to make "slime"? *And what happens to that additional
> scrap? *Will it go into making dogfood, or gelatin, or will it go to the
> landfill?
>
> How about if they make it without the ammonia? *More people will die
> from E. Coli, etc, but at least it won't sound icky.
>
> (if you don't want to know the details of how sausage is made, you
> *really* don't want to know how journalism is made)
>
> -Bob

The parts that go into pink slime used to be made into dog food. I'm
sure that is where it will go again.

On Apr 4, 5:59*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...

If another name had been used ipo 'slime', I bet the furor wouldn't
have been so intense.

Sqwertz wrote:
> On Wed, 04 Apr 2012 13:59:30 -0800, 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...food-elitists/
>
> Everybody getting upset because they hide this stuff in hamburger, but
> the same thing is done with chicken. Bones are sent to meat recovery
> plants and th meat is scraped from the bones and mixed with skin and
> fat and treated with ammonia, just like the beef. It is then used to
> make hot dogs, bologna, chicken nuggets, and as fillers in all sorts
> of other foods. Instead of 15-20% fake beef, some of these items
> contain 95%+ ammonia-treated chicken scrapings.
>
> I'm sure Oscar Mayer and Sara Lee are trying to keep a low profile
> right about, because that chicken shit (AKA Mechanically Separated
> Chicken) is even nastier than the beef version. The media just hasn't
> promoted it yet. But they will.
>
> -sw

Okay, so is the chicken slime in those odd chicken-composite lumps
(which used to be solid chicken) in Chinese restaurants?

--
Jean B.

>> -sw
>
> Okay, so is the chicken slime in those odd chicken-composite lumps (which
> used to be solid chicken) in Chinese restaurants?
>
> --
> Jean B.


I don't know where you have been eating, but I've never seen "composition
lumps" in Chinese restaurants.

Pico Rico wrote:
>
> "tert in seattle" > wrote in message
> ...
>> 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
>
> yes, but both evaporate with heat, no?


suuure, that 'makes it ok'

Pico Rico wrote:
>>> -sw
>> Okay, so is the chicken slime in those odd chicken-composite lumps (which
>> used to be solid chicken) in Chinese restaurants?
>>
>> --
>> Jean B.
>
>
> I don't know where you have been eating, but I've never seen "composition
> lumps" in Chinese restaurants.
>
>
Oh, in most of the Chinese restaurants in the Boston area,
anything that was previously fried chunks of chicken in sauce
seems to be composite crap, I thought held together with a starchy
glue.

--
Jean B.

test

On Apr 4, 6:48*pm, ImStillMags > wrote:
> On Apr 4, 2:14*pm, zxcvbob > wrote:
>
>
>
>
>
>
>
>
>
> > ImStillMags wrote:
> > > 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
>
> > People let their self-righteousness run wild and this is what happens.
> > I think the beef producers should sue Jamie Oliver and a few of the
> > other sensationalists over this.
>
> > How many jobs are being lost (making the stuff), and how many additional
> > beef cattle will need to be butchered to make up for meat scraps no
> > longer being used to make "slime"? *And what happens to that additional
> > scrap? *Will it go into making dogfood, or gelatin, or will it go to the
> > landfill?
>
> > How about if they make it without the ammonia? *More people will die
> > from E. Coli, etc, but at least it won't sound icky.
>
> > (if you don't want to know the details of how sausage is made, you
> > *really* don't want to know how journalism is made)
>
> > -Bob
>
> The parts that go into pink slime used to be made into dog food. * I'm
> sure that is where it will go again.

The company is asking for FDA approval for labeling:
http://news.yahoo.com/processors-lab...13548803..html

--Bryan

On 4/4/2012 4:05 PM, ImStillMags wrote:
> On Apr 4, 2:59 pm, Mark > 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

Lye is used to cure olives. Do you have a similar visceral reaction to
olives?

Sqwertz wrote:
> On Wed, 04 Apr 2012 22:57:51 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Wed, 04 Apr 2012 13:59:30 -0800, 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...food-elitists/
>>> Everybody getting upset because they hide this stuff in hamburger, but
>>> the same thing is done with chicken. Bones are sent to meat recovery
>>> plants and th meat is scraped from the bones and mixed with skin and
>>> fat and treated with ammonia, just like the beef. It is then used to
>>> make hot dogs, bologna, chicken nuggets, and as fillers in all sorts
>>> of other foods. Instead of 15-20% fake beef, some of these items
>>> contain 95%+ ammonia-treated chicken scrapings.
>>>
>>> I'm sure Oscar Mayer and Sara Lee are trying to keep a low profile
>>> right about, because that chicken shit (AKA Mechanically Separated
>>> Chicken) is even nastier than the beef version. The media just hasn't
>>> promoted it yet. But they will.
>>>
>> Okay, so is the chicken slime in those odd chicken-composite lumps
>> (which used to be solid chicken) in Chinese restaurants?
>
> Except for chicken nuggets and pizza toppings, I can't think of any
> restaurant applications for that crap. And restaurant serving poultry
> hot dogs, except as part of a kids meal, wouldn't last long.
>
> -sw

LOL re that last part. My daughter's friend recently got some
chicken hot dogs, and no one wanted to eat them.

--
Jean B.

Sqwertz wrote:
> On Thu, 05 Apr 2012 00:30:54 -0400, Jean B. wrote:
>
>> Pico Rico wrote:
>>
>>> I don't know where you have been eating, but I've never seen "composition
>>> lumps" in Chinese restaurants.
>>>
>> Oh, in most of the Chinese restaurants in the Boston area,
>> anything that was previously fried chunks of chicken in sauce
>> seems to be composite crap, I thought held together with a starchy
>> glue.
>
> Eeek. I'm with pico on this. Battered and deep fried chicken is not
> my thing, but last I sampled any they were still using solid chicken
> flesh.
>
> -sw

Here, many Chinese restaurants made the switch several years ago.
I don't recall when I first started noticing it. Now I notice
it when I get solid chicken!!!

--
Jean B.