361–370 of 475 posts
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To be fair to our American friends it's not solely their bias; a lot of the pro-Brexit voters have a similar feeling about the EU.
You don't really know how many of the voters voted against the implementation, and how many voted against the concept, do you?
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Not sure if English is your first language, but the meaning of the sentence you quoted is straightforward, so I'm not sure why you're extrapolating American chauvinism from what I wrote. The scope of my comments is explicitly limited to the US. FWIW, European enforcement is supposed to be much better but that's outside of my firsthand domain knowledge.
English is indeed my first language, but I don't know where you're from, and many claims along the lines of "X doesn't work" from an American view point, are in my experience, intended as "X doesn't work anywhere" - the scope of the author's experience/knowledge is irrelevant (see: health care, gun control, government in general, banking/finance regulation, etc)
> As with so much regarding food safety, the USDA, which makes the rules, and the FDA, which is meant to enforce them, are nowhere to be found. These institutions routinely cite cost-cutting and low staff. Hmm. Maybe the better solution is to give consumers legal standing, with massive punitive damages, to sue restaurants to mislabeling food. Even better, make it a strict liability tort (i.e. no need to prove intent…
Most of that mislabeling is legal. Unless there is standard set by the USDA/FDA marketing has free reign. I can totally call my salmon "purplefin tuna"
My family raises grass-fed beef and sadly, this article is spot-on when it comes to the lack of consistency with that product. We know of farmers who go to cattle auctions and buy the cheapest steers they can find -- often sick and/or emaciated ones coming from farms in financial distress -- then fatten them up on grain while giving them pasture to forage, and sell it as grass-fed at farmer's markets. Just install a…
I only buy grass fed beef from Australia, and lamb from New Zealand.
I see a lot of Americans claiming that respecting origin naming laws is "stupid". Im guessing this is partly the general "disrupt" mentality At work, and partly because based on your bread, beer and cheese, you clearly have long ago "evolved" to have no tastebuds. Having seen what Americans insist on calling pizza, I can't imagine what you lot would do to other foods.
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Yes, this is a huge worry for me. The quality of food in the US is atrocious. When I was there, almost nothing tasted as it should, everything tasted bland and mildly sweet. The only way I found to get decent meat was to buy ultra-posh organic stuff at ridiculous prices, and then it would be no more than on par with the cheapest meat I could buy in Spain. Even chocolate is affected! TTIP is one of the worst things th…
I get decent meat from my neighbor, who raises hogs and cattle. Bud dresses it for a reasonable price. Make my own horseradish from plants I inherited from my father. Hot as I like it. Chocolate from my sister's shop, who gets it from the Winan family who have been making it for 4 generations - they temper their chocolate only with more chocolate so no wax or junk. They get their chocolate liquor from their Nicaragua…
If organic / grass fed / 100% / fish species meant something, then consumers could decide whether they wanted to spend more for quality or save money on alternatives. With a lack of differentiation, race to the bottom prevails.
PS: The shenanigans from international importers are criminal. Trade pacts should include a clause where one-sided tariffs can be legally imposed as punishment for a lack of export policing on the sending country's side.
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> By toxic the author means causes diarrhea due to unabsorbed oils/waxes. Oh, I see. No problem then, move along. > Zero calorie seafood, I never knew? Reading favourably before going into a rant is an important skill to have. If you try it, you'll see that the article has a good point with fake seafood, past the somewhat ridiculous comparison. > In reality, we have never had such abundant, safe food in the history o…
>So is everything good enough now? Should we never innovate again, because "look how bad people had it in the past"? I don't think the guy you're responding to said we should never innovate again, just that the level headed response to today's food situation in the United States is not to declare there is an apocalypse, which is what the article is doing.
[1] http://www.wsj.com/articles/food-scandals-push-mcdonalds-jap...
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I get decent meat from my neighbor, who raises hogs and cattle. Bud dresses it for a reasonable price. Make my own horseradish from plants I inherited from my father. Hot as I like it. Chocolate from my sister's shop, who gets it from the Winan family who have been making it for 4 generations - they temper their chocolate only with more chocolate so no wax or junk. They get their chocolate liquor from their Nicaragua…
Unfortunately, a lack of standards and enforcement removes the ability of consumers to knowledgeably choose their food. If organic / grass fed / 100% / fish species meant something, then consumers could decide whether they wanted to spend more for quality or save money on alternatives. With a lack of differentiation, race to the bottom prevails. PS: The shenanigans from international importers are criminal. Trade pac…
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Chicken Tikka Masala That's not British though, it's Indian.
It's a British national dish. https://en.wikipedia.org/wiki/Chicken_tikka_masala
Chicken tikka masala is chicken tikka, chunks of chicken marinated in spices and yogurt, that is then baked in a tandoor oven
Those don't sound like British words... let's follow the links:
Chicken tikka is a chicken dish originating in South Asia.
A masala is any of the many spice mixes used in Indian cuisine. The name comes from the Hindi word for spice.
The tandoor is used for cooking in Southern, Central and Western Asia.
Did you mean British commonwealth, or British isles?
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Another scam is extra virgin olive oil. Almost all of the ev-olive oils that you buy at supermarkets in the US are fake [0]. It's basically lower-grade olive or vegetable oil with some added green chlorophyl for color. UK supermarkets aren't faring much better [1]. It's all due to mafia control of the oil markets in Italy. 60 Minutes did a report on it recently and they even tested oils for fakes [2]. It's extremely…
>It's difficult to tell if your ev-olive oil is fake without chromatography/spectroscopy equipment but some people try Sorry if I'm asking something obvious, but if it's that difficult to tell, what is the downside of using a fake?
I would buy that it might be difficult to detect a product that is only somewhat cut. I also buy that perhaps some people just can't taste the difference at all. (One personal note: I can detect the difference between genuine maple syrup and the corn syrup variety... but my wife cannot.)
For some applications, I doubt that these extra notes are worth it. Sometimes you don't really need the expensive stuff. One example: Most "balsamic vinegar" is not Aceto Balsamico Tradizionale. But the later would be pretty wasteful as a salad dressing.