Food or Frankenfood?

Boo's Mom said:
Back to Frankenfood ......
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I really don't see a problem with jello. We cook steaks, chops and ham with the bones in them and gnaw the meat from the bone.Most of us don't eat those bones but we do eat the bones in sardines and other canned fish. I'll take bones over anal glands anytime.
 
rkunsaw said:
I really don't see a problem with jello. We cook steaks, chops and ham with the bones in them and gnaw the meat from the bone.Most of us don't eat those bones but we do eat the bones in sardines and other canned fish. I'll take bones over anal glands anytime.
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Not ALL of us do. Granted no matter what you eat these days there's going to be SOME kind of drawback, so I think all we can do is limit our exposure.

Since I had first-hand experience with Jell-O, both in the formulation and production of it, and saw what was in it and how it was handled I choose to avoid it. Someone without that first-hand knowledge might still enjoy it.

I agree with the "bones over anal glands", though. :D
 
I think that we as a society have become pretty far removed from where our food actually comes from, or what happens to it before it gets to the nice little plastic packs we buy in the grocery store. The farmer type people are maybe the only ones that are still close to the land, in any meaningful way.
I have never worked in a factory like you are describing, Sifu, but I am sure that once I did, I would not want to eat whatever was processed there either. Just from living in the country, and trying to be self-sufficient, was enough to make me question whether I wanted to be an omnivore, or a vegetarian.

I remember reading about plants having awareness, and the study where they chopped up a flower, and when the "killer" walked back into the room, all the other plants (hooked up to monitors) went crazy when they "saw"him.
But, like was said, we have to eat something, and plants were apparently put here for food. Since some animals are carnivorous, maybe that was intended, too.
I don't know, but I think I like the idea of eating vegetables and fruit better .
 
Pappy said:
I think I just changed my mind about jello. These are being served at campground bingo tonight. A few of these and nobody will give a crap about getting a bingo.
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Hmmm; well, Pappy, you know, in moderation all is ok. ;)
 
In Oz we still have traditional butchers, fish mongers and green grocers. I try to patronise them before the supermarkets because their food is all fresh local product except from a small amount that is labelled 'product of USA' or 'product of Vietnam' etc. We also have small bread shops where the product is baked on the premises.

For me, takeaway food is Thai or Indian and only bought when I really don't feel like preparing anything, which is not very often.

I did see something that I could not believe in a Woolworths supermarket recently. It was labelled 'shoulder bacon' and it looked totally gross, as the kids would say. First of all it was huge. Any pig with a shoulder that big could have only existed in prehistoric times. Second it was a very unnatural pink, like the glop in the video. It's ingredients listed 'pork' and 'potato' so that explains the whiter streaks in the pink. It was thinly sliced and had one edge painted light brown to simulate a rind. I could not believe that anyone in their right mind would take it home to eat.
 
Anne said:
Hmmm; well, Pappy, you know, in moderation all is ok. ;)
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I agree, and the alcohol will probably kill anything that lives in there.

Warrigal, we have something here in the Eastern states called "scrapple". Rumor has it that it's made of pork bits and pieces, ground hooves and such, held together with cornmeal and flour. It's VERY popular among the older Polish population here, and in fact some members of my ex's family used to swear it was Heaven.

Reason #24 she's my ex- ... :playful:
 
Just finished lunch. No Frankenfood today.
Home made pea soup with toasted multigrain bread.
It's Winter here at the mo.

Soup ingredients - yellow split peas, an onion, bacon bones, water from tap, seasoned lightly with salt.
The bones do add gelatine to the soup and make it even more filling and nutritious.
 
Not Frankenfood exactly but roomie put several frozen chicken breasts in a Tupperware container on the counter 8am this morning and started making them at 5pm.

I told her "no thanks" and she was all offended, saying "we always did it this way".

"Sorry" I responded, "my religion forbids eating any chicken that has been above 40 degrees for more than 2 hours".

I guess the FDA is good for something after all. :playful:



PS: the peanut-butter-and-jelly was great!
 
I worked at a club and a bus load of people came in they had been away for two days and had eaten chicken that had been kept in an esky, well needless to say we had 45 people projectile vomiting all over the club, they all ended up in hospital, the stupid woman had no ice in the esky and it was summer and very hot.
 
Jillaroo said:
I worked at a club and a bus load of people came in they had been away for two days and had eaten chicken that had been kept in an esky, well needless to say we had 45 people projectile vomiting all over the club, they all ended up in hospital, the stupid woman had no ice in the esky and it was summer and very hot.
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That's one of the blessings of being a vegetarian, I suppose ... although you could still bite into a rotten tomato or wormy apple.

I'm just OCD when it comes to food sanitation, perhaps because I worked as a safety manager for several large food companies and saw a lot of nasty things.

My "middle" older brother went with us to a large county fair many years ago in the middle of summer. He was a great fan of seafood and, against my warnings, he chose to consume a large amount of clams and oysters from one of the outside vendors.

Up to that point I had never seen a person actually turn green ... of course, not being one to ignore an opportunity I proceeded to invite him onto every carnival ride at the fair as well as tell him in great detail how good my hamburgers, hot dogs, pizzas, calzones and French fries were ... :playful:
 
We grew up without electricity, hence, no fridge (believe it or not); I don't remember where the meat was kept, but I know the milk was kept cool in the well. However, I know that sometimes a roast would sit out after cooking for a few hours before the next meal. Hard-boiled eggs would sit until they were eaten, and at Easter, it might be a few days.

I know we weren't sick a lot, so maybe what we got immune to whatever bacteria might have been in the food?? Anyone else grow up so backward?? :rolleyes: :p
 
I remember when I was growing up that it seemed like people hardly ever got food poisoning, or sick from anything we ate at a cafe, and back then, it was normal for people to order their steaks medium rare , and even rare.
Kids only had vaccinations at school, if the parent sent a note that they wanted their children to have shots , and it only happened on one day, when the school nurse gave vaccinations.
Dogs, and other pets didn't have any shots, usually.

Our resistance to bacteria, germs, and such was a lot better, because we were exposed to some of it in foods that sat around a little too long, or whatever. Nowadays, everything is supposed to be kept up to standards, but obviously isn't, because every so often we hear of people or dogs being sick with salmonella, or something else that gets into food.
 
Happyflowerlady said:
I remember when I was growing up that it seemed like people hardly ever got food poisoning, or sick from anything we ate at a cafe, and back then, it was normal for people to order their steaks medium rare , and even rare.
Kids only had vaccinations at school, if the parent sent a note that they wanted their children to have shots , and it only happened on one day, when the school nurse gave vaccinations.
Dogs, and other pets didn't have any shots, usually.

Our resistance to bacteria, germs, and such was a lot better, because we were exposed to some of it in foods that sat around a little too long, or whatever. Nowadays, everything is supposed to be kept up to standards, but obviously isn't, because every so often we hear of people or dogs being sick with salmonella, or something else that gets into food.
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SO true!!! I mentioned somewhere here that we didnt have a fridge when I was little....I do think we were exposed to more bacteria, and our immune system was stronger because of it. Seems we have worse problems now.
 
Jillaroo said:
I worked at a club and a bus load of people came in they had been away for two days and had eaten chicken that had been kept in an esky, well needless to say we had 45 people projectile vomiting all over the club, they all ended up in hospital, the stupid woman had no ice in the esky and it was summer and very hot.
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Line a movie where a guy is apologizing to a girl about their bad date and she says, "I got to watch you be sick." Now, that's a date...
 
From that list I couldn't be sure but we have laws that require all ingredients to be listed on the label. Food colourings are identified by a 3 digit code so that people with food allergies can avoid them. Even when we sell food at a church bake sale we have to list all the ingredients. I always list the food colouring in the icing using the codes.
 
Years ago, I bit into one of those individually prepackaged slices of cheesecake, and there was a big dead cockroach in the next bite waiting for me. Needless to say I returned it asap, and took the refund over a replacement. :eeew:
 
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