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Reason number 47,000,000,036 that governments worldwide should require total public disclosure of everything material to how anything sold to the public is made... including not just what ALL of the ingredients are, but their relative quantities, where they're sourced from, every detail of how they're processed, results of any quality or characterization tests, and any and all existing internal documentation of WHY a…
https://en.wikipedia.org/wiki/Trade_secret
> In a way, maybe I was hoping for a horrifying crime — something nefarious and real, like the Australian horse and kangaroo meat scandal of 1981. Why is there no wiki article about this? https://www.ojp.gov/ncjrs/virtual-library/abstracts/meat-sub... "The 1981 discovery that horsemeat and kangaroo meat were being substituted for beef in meat exported by Australia to the United States..."
> In a way, maybe I was hoping for a horrifying crime — something nefarious and real, like the Australian horse and kangaroo meat scandal of 1981. Why is there no wiki article about this? https://www.ojp.gov/ncjrs/virtual-library/abstracts/meat-sub... "The 1981 discovery that horsemeat and kangaroo meat were being substituted for beef in meat exported by Australia to the United States..."
Not that it excuses the chicanery, but it is worth noting that kangaroo meat is perfectly fine and commonly available in Australian supermarkets.
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Can we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.
I get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.
But this is my personal hill and I’ve already built the mausoleum!
Eater is making an interesting choice with its cookie policy. It doesn't matter if you click Accept (the only option!) or not, it will still load the TikTok video, a platform that's well-known for its notorious tracking. "By choosing I Accept, you consent to our use of cookies and other tracking technologies." Is Eater able to make an exception for TikTok in this context? At least for the news sites that I consume, t…
And to be more on topic...I quite enjoyed this article, and wish more people would have this level of concern for & desire to know _the truth_.
It's never going to be as good as the real thing, but then again, you're never going to eat the real thing by itself.
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Not that it excuses the chicanery, but it is worth noting that kangaroo meat is perfectly fine and commonly available in Australian supermarkets.
how is it? I've seen it a few times at those 'exotic food conventions' but never worked up the courage...
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The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.
Can we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.
It's not like computing doesn't have a lot of terms that seem redundant or over complicated if you aren't experienced with it.
If I had to summarize what I thought of this article in one sentence I'd grab this quote: ""Raw material (chicken frames) are cooked in water to specific solids content,” the representative wrote.” The the product, the rep and the company are so disconnected from reality that they can't even call a chicken bone a "chicken bone". They call it a "chicken frame", like some strange chicken nugget defecating robot.
I'm sure others might feel similarly disgusted how software developers and business people talk about users. I personally find it gross that high spenders are commonly referred to as whales.
I've found a strategy that works well for home use: Freeze meat offcuts etc over time. Nuke accumulated stuff in pressure cooker every couple weeks, pour into a ice cube tray & freeze. Especially useful for a flexitarian diet. The days where the main protein is say beans adding one of the above beef based cube helps give it a bit more complexity
I've normally found that you want to strain and cool it first, as otherwise you end up with a layer of fat in your stock, which tends to not be as nice.
While pouring I ensure it's evenly spread so that none of the cubes end up fat heavy