I started this very topic two months ago. What I read was misleading and made it seem like the beef was filled with a chemical substance referred to as "pink slime". I didn't realize at the time that the pink slime was the beef, but I figured it out eventually.
Attack of the Pink Slime!
- Thread starter scotpens
- Start date
This is why America has such a bad reputation for food over here (I'm being polite here, the reputation of American food is worst than you think).
Americans like tasty food. Healthy, tasty food is more expensive, so they opt, instead, for cheap, tasty food. Unfortunately, that cheap, tasty food is usually not nearly as good for you as what you would normally eat if you were in, say, Paris or Rome.
I've seen the way France does produce and meat, and it's far, far fresher than you'll get here outside of big cities with nearby ports of call.
IME "cheap tasty food" in America means huge amounts of salt, sugar and fat. The savory food there tastes incredibly sweet and the sweet foods taste incredibly salty. People's palates have been trained by increasingly processed diets.
When I read that "what are you eating/drinking" thread I'm convinced some of you are heart attacks waiting to happen.
At least over here trash food is far more expensive than fresh food. I cannot really imagine that junk food in the US is really that much cheaper than some fresh vegetables. And even if it is I have no pity for First World people who spent around 10% of GDP on food yet are too stupid or too lazy to live healthy.
I’m with you there. So, do you know any good recipes for squirrel?
I agree, eat smaller amounts of good quality meat rather than greater amounts of poor quality meat or, even worse, processed meat.
I've had a few american relatives tell me it is quite hard to find fresh vegetables where they live. This seems weird to me but what do I know.
I've had a few american relatives tell me it is quite hard to find fresh vegetables where they live. This seems weird to me but what do I know.
A
Amaris
Guest
Indeed they have, because processed food is cheaper. The price of beef, chicken, and turkey are lower than many veggies because the meat industry is heavily subsidized. Organic vegetables are far, far more expensive. You can get regular veggies, but they're not fresh, because they've likely been trucked in hundreds of miles and treated with chemicals to make them appear "fresh".
That's the culture here. We're a culture of "too busy to eat healthy", and it's not likely to change due to how things are. I mean, come on, 60-80 hour work weeks are common, lack of sleep is a massive problem in the U.S., obesity is an issue in the U.S. People are being worked, fed, and numbed to death. Being able to afford something that tastes good, even if it is ultimately bad for you, is a brief respite in a stressful day.
X3. Also, hilarious.
You all misunderstood what I was saying. Of course I didn't mean it turns into peanut butter or something, but it's definitely distinguishable from the original product after all the squishing and stuff.
A
Amaris
Guest
X3. Also, hilarious.
You all misunderstood what I was saying. Of course I didn't mean it turns into peanut butter or something, but it's definitely distinguishable from the original product after all the squishing and stuff.
I didn't misunderstand, I just found Trekker's "Large Hadron Collider" retort to be funny. 'Tis all.
Well, when you use a phrase like “changing the molecular makeup,” people will assume you mean what you’re saying.
Actually, you are wrong. Cooking alter substances at the molecular level through pressure, heat, and chemical interaction with other substances. In fact, cooking in a molecular-level process. In the LHC, you are thinking about subatomic-level processes. So, SCIENCE FAIL.
(Also, the picture explanation was hilarious. Talk about misplaced righteous anger... now with visual aid!
)What he was saying was correct the first time.
Except that the process we’re discussing doesn’t “cook” the beef.Actually, you are wrong. Cooking alter substances at the molecular level through pressure, heat, and chemical interaction with other substances. In fact, cooking in a molecular-level process. In the LHC, you are thinking about subatomic-level processes. So, SCIENCE FAIL.
It separates muscle fibres from fat tissue. It's a molecular-level process. Cooking was just an example of another commonly-occurring molecular process involving food.
When you use a knife to trim away excess fat from a piece of meat, is that a molecular-level process? When lean muscle tissue is separated from fat by heating and centrifuging the meat, it’s still a mechanical process. It’s analogous to having a mixture of salt and sand and separating out the salt.
Not if the fat is stuck to the muscle. Cutting is a mechanical process: heating so the fat washes away in a centrifuge is a chemical process, hence molecular in nature. (Actually, also cutting and pressing are molecular processes, as they break down and re-arranges molecular bonds. But let's not get anal about it.)
Why is this so important to people here? Trekker made a joke, I jokingly corrected his terminology. So there. Apparently, pink slime really matters.
Why is this so important to people here? Trekker made a joke, I jokingly corrected his terminology. So there. Apparently, pink slime really matters.
Well, Roger Wilco implied that the process "changes the molecular structure" of the meat, a term that implies that actual, real, meaningful changes are being made. I believe things like cooking, cutting, and other physical things done to food doesn't make changes at the molecular level but makes changes at the cellular level. (Cooking, for example, destroys cells.)
When you say "changes at the molecular level" it implies a lot. A lot more than what's being done in the "Pink Slime" process which may make cellular changes like instead of making the meat a stiff, binding, material into a squishier material it's doing nothing at a molecular level.
When you say "changes at the molecular level" it implies a lot. A lot more than what's being done in the "Pink Slime" process which may make cellular changes like instead of making the meat a stiff, binding, material into a squishier material it's doing nothing at a molecular level.
You are implying a lot of stuff which is not there. Beside, "actual, real, meaningful changes" is a meaningless expression: "actual", "real", and "meaningful" are subjective terms.
What you "believe" have no bearing on reality. You are right correct that cooking makes changes at the cellular level but, guess what? cellular processes are molecular in nature. None of which happens at the LHC, of course.
Well, as I already proved, that's just wrong. No biggies.
Well, whatever the case, the "Pink Slime" process is nothing for people to worry over.
Eating horse meat is rare now.
If it's fresh meat and well prepared, I don't care, it's food.
Worried no, scandalized, yes
I rather liked horse meat when I had it down south here, but you had to be awfully careful it didn't get over cooked. It was quite lean and very tasty.
Eating horse meat is rare now.
If it's fresh meat and well prepared, I don't care, it's food.
Worried no, scandalized, yes
Says the most reliable source in the world, a guy who works in the meat industry, who has already been proven wrong.
Similar threads
