They can't actually label it "nitrate free", only a superficially sounding term like "no nitrates added", with the hope that people (like you) think it's the same as "nitrate free".
I typically see it labeled "uncured."
That's just the usual US marketing bollocks. Whether it is cured with nitrates or with celery extract, bacon is definitely cured. If it is not cured, it is not bacon.
I am more sympathetic to the term "turkey bacon" than "uncured bacon".
From cbc: >In 1985, the Canadian government tried to stop Jamaican bakeries and restaurants from using the term "beef patty." >At the time, Canada's Meat Inspection Act classified a beef patty as what goes in a hamburger. It could contain only meat and seasoning and it couldn't be encased in dough or a crust. Therefore, a Jamaican patty — widely known as a flaky pastry with a spiced beef filling — didn't meet the cri…
Did you know in Germany it's illegal to call a product "soy yoghurt" because yoghurt is a dairy product?
Here in America it’s the same - the people selling the fake stuff (sorry, “plant based stuff”) get around it by using fanciful spellings, that’s why we have “Cheez” and “OatMylk” and stuff. Also a VERY popular one: “Crème” - sounds fancy and French!! McDonalds offers a “Strawberries & Crème Pie.”
Not being from Toronto, never in a million years would I even think of that as a visitor.
Sorry, but you're just uncultured if you don't know what Jamaican patties are. This is like saying "never in a million years would I think 'butter chicken' is a red, spicy Indian curry instead of chicken roasted in butter".
Usually, when I travel, it helps me to better understand and respect that other people may have different perspectives or experiences than me. This is probably the first time I'm seeing someone so cultured achieve the exact opposite, so thanks for familiarizing me with that.
P.S. When I search "what is a beef patty" on Google it quotes and links me to Wikipedia [1] which says absolutely nothing about Jamaica. Perhaps consider enlightening Wikipedia if you'd like to make the world a more cultured place.
It’s not that it’s unreasonable to think the word “patty” is ambiguous —it’s that it’s unreasonable to spend tax dollars on saving people from that ambiguity
> it’s unreasonable to spend tax dollars on saving people from that ambiguity I quite appreciate the taxpayer funded regulation of technical terms - I like being able to buy ice cream at the store and know if it's "ice cream" or "frozen dessert". Or "cream cheese" vs "cream cheese product". Or many other similar things. The Jamaican patty and fish sauce ones are problematic, but also happened 25-40 years ago.
In Ontario, "Frozen Treat" and "Ice Cream", "Orange Juice" and "Orange Drink" are on shelves often right beside eachother with nearly identical packaging. I only noticed the latter when I saw one was significantly cheaper, at first thought it was pulp/no pulp.
malicious compliance? The government shut down a fish sauce factory while it was in the process of making fish sauce. So the factory owner said fine, I'll stop operations right now.
> Ugo feels that he ran a good business, and the government unfairly barred him from operating. In his view, if the government wouldn’t allow him to sell the product, they could handle the disposal. Ngo paid off his debts before leaving, and feels the matter is settled. Although prior coverage of the factory closure portrayed Ngo as a ghost who absconded his duties, he doesn’t feel that way. To this day he spends hal…
>>Not being from Toronto, never in a million years would I even think of that as a visitor. >I grew up in another country where Jamaican patties were popular [...] Have you considered the possibility that Jamaican patties aren't universally popular and the fact that the two of you came from cities with a significant Jamaican diaspora doesn't invalidate the experience of the person who probably came from a city that d…
I’m from New Haven and if you went into a place and asked for a beef patty you would get a Jamaican beef patty, not a burger. It may not be everywhere, but pretty much every city I’ve lived in that is the case
If you ask for a beef patty here, the server will look confused, and then bring you a hamburger patty on a plate
It’s organic solids. Just get it to the ocean. It’s not like it’s crude oil or volatile chemicals.
I live near Boston, and every winter the city needs to deal with tons and tons of snow removed from the streets. The easiest solution is to dump it in Boston Harbor, but the Massachusetts Department of Environmental Protection banned that in 1997 (as part of cleaning up the Harbor). The solution: pile the snow up in vacant lots and let it melt into the Harbor. What's the difference? Dunno...
From cbc: >In 1985, the Canadian government tried to stop Jamaican bakeries and restaurants from using the term "beef patty." >At the time, Canada's Meat Inspection Act classified a beef patty as what goes in a hamburger. It could contain only meat and seasoning and it couldn't be encased in dough or a crust. Therefore, a Jamaican patty — widely known as a flaky pastry with a spiced beef filling — didn't meet the cri…
Having grown up in Toronto, unqualified "beef patty" means the Jamaican snack. It is extremely common junk food I would buy at a convenience store on my way home from school.
Going to school in Jamaica, Queens (ironic, I know) I would get a beef patty from a deli/bodega on a roll with cheese or on cocoa bread (said to be the only way to eat it by random dude hanging out in store who called my cheese order blasphemy) Another specialty is pizza shops carry them and you can get one split open, covered in mozzarella and topped with pepperoni. You'd never think you'd get them in an Italian eatery but there you have it, beef patties. I still get fresh Tower Aisle beef patties from the local C-Town deli from time to time.
I mean, instead of investing so much effort to get glutamate into your food, why not use MSG directly? Sounds like much less hassle? Reminds me of the time when Big Food over here in Germany replaced MSG with "yeast extract" so they could claim that their foods contained no artificial flavor enhancers (although the yeast extract also contains a lot of glutamate).
> I mean, instead of investing so much effort to get glutamate into your food, why not use MSG directly? HN never disappoints when it comes to bizarre takes.
It's a legitimate question. The answer seems to be that the anchovies have a variety of glutamate salts with enjoyably different flavours.
If the only glutamate in the anchovies was MSG, or if all the glutamates in them had the same flavour and nutrition properties as MSG -- both of which were open possibilities to me before the discussion GP's question prompted -- then no, there wouldn't be much point using anchovies instead of MSG.