Quote:
Originally Posted by Ghoulish Delight
I can't get all that worked up about "pink slime". Despite what Jamie Oliver says, they don't dunk it in liquid ammonia. There's no evidence of any safety concerns. It's not even particularly "yucky" parts of the cow (it's just standard muscle tissue, aka meat, that's been separated from fat). *shrug* No more or less unsettling to me than any other part of the slaughtering/butchering process. Yeah, it passes through some ammonia gas. So? There's trace amounts of ammonia gas in the air you breathe daily. Is there any evidence that the ammonia gas is somehow in the meat, and bad for you? Nope.
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It more was the idea that what I used to think was a slab of meat, ground up, isn't and is more than an effin' slab of meat I could grind myself. Like adding breadcrumbs to meat to make it "go farther"... only in this case the bread crumbs is actually partially cooked fat that they couldn't sell any other way.
Why not buy the slab of meat for the same price or less?
I gross out over meat now and then - chorizo in particular I can't cook because it looks icky. Not a vegetarian though and while I find the fact that our cows have to be fed bunches of antibiotics just to live long enough to slaughter also icky, I'm still a meat eater.
So maybe I'm also a hypocrite or something too.
I suppose I should already be marinading tonight's meat actually... carne asada. Maybe I'll save that tomorrow so it has longer to juice up.