Water contaminated by hydraulic fracking makes a great chaser for pink slime.

Gerald Zirnstein killed pink slime by naming it. Deft.

I’m wondering what goes on in the brains of “STOP Foodborne Illness” President Nancy Donley, whose authority as a beef industry shill arises from losing her only son to E. coli contaminated ground beef in 1993. Now she shills for the industry. Creepy.

Good morning all,

Research for making, on an industrial scale, soylent green pink, perhaps ? We are a red meat country,well pink maybe.

Just douse it with that thuglican vegetable known as ketchup.

Good morning, pups. We’ve got Brooks and Krugman today. Bobo is concern trolling again. In “A Moderate Conservative Dilemma” he gurgles that Nathan Fletcher, a San Diego mayoral candidate, left the Republican Party to become an independent. He represents a nationally important test case. Bobo should actually finally admit that all the current Republicans are stark raving insane. In “Broccoli and Bad Faith” Prof. Krugman says this week’s Supreme Court hearings on the health care law seemed to suggest that some justices were embracing any argument they could use to kill reform. What a surprise… Who’d have thunk it?

Here they are.

The coffee and tea are ready, and I’ve got apple walnut muffins this morning. I’m going to grab a quick cup of tea and then head out to the garden to pack up the pots of oregano cuttings I’ve got for folks I work with. I’ve warned them about how it loves to spread, but they’re all feeling brave… Have a great day.

Save some cuttings for us. You can never have too many herbs in your garden.

Thanks, Marion, but it’s not the current crop only, it’s been about insanity since the party of economic stability totally embraced the trickle down theory that did.not.work.and.never.will.

Trade you for my bumper crop of parsley.

Pink slime is a catchy name. But there’s a lot worse stuff without a catchy name that we’re cheerfully eating. Animal antibiotics. Animal brains (think Mad Cow). Synthetic hormones. Ghost Peppers.

Boxturtle (I ate an Indian curry with a ghost pepper in it. NEVER AGAIN!)

Good Idea! I bet the slime is also good with Gulf Seafood.

Boxturtle (No candles at dinner, we’ll just light the taps!)

Do not speak ill of ketchup. Withput it, French Fry’s and Hot dogs just wouldn’t be the same.

Boxturtle (And it’s a mother sauce that you can build so many things from)

Shorter Mitt: I don’t eat pink slime as closely as some of the most ardent fans,
but I have some friends who are pink slime factory owners.

Trade you for my bumper crop of parsley

You bet! I’ll never have enough parsley and dill for both me and the black swallowtail butterfly caterpillars.

I’m hoping that come the fall my chives will be big enough to divide. I finally learned last year that I’ve got to get the little chives in the ground in the fall to give them a chance to put down roots before they get fried in our summer.

ITYM “I have some friends that are pink slime corporations”

Boxturtle (“Corporations are people, my friends” – Mitt)

Thankfully. My fries beg for vinegar without the tomato juice.

Here, I have fewer of that variety. And we can cover the plantlings with gauze so they don’t fry, or get eaten.

Dude, it’s beef. Or lean, finely textured soylent green. When we last left Kansas Governor Brownbutt, he was monitoring the tweets of high school students. Teabagger Brownbutt is a favorite of the billionaire Koch Brothers. Brownbutt wants to eliminate taxes on the KochRoaches. And there is Brownbutt’s war against Planned Parenthood.

Brownbutt is using taxpayer money to pay the Koch Brother’s Law Firm in the Kansas War against Women.

But Dude, Brownbutt is Governor Pink Slime himself.

“I hope that ‘dude it’s beef’ catches on,” said Gov. Brownback. “Because that’s what it is, dude it’s beef.”

Governor Branstad says he plans on writing to every superintendent of schools in the state of Iowa to urge them to keep lean, finely textured beef” in those school lunchrooms.

*shudder*

Barbarian!

Boxturtle (Vinegar on fries?!? *SHUDDER*)

Good morning all.

You haved to lock your doors against chives here, they spread so prolifically.

Cuts the fatty grease too.

Leahy sez SCOTUS thinks corp can be prez. I think that’s a great idea. Skip the middle man. Think how much money that will save.

One WH for sale, bids by invitation of SCOTUS.

That’s the thing is that it is like hot dogs or gelatin (actually gelatin sounds like a cousin of this – “Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, boiled crushed bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs” from WP) or any number of things. People don’t realize what they eat, like how crushed beetles are used for a food coloring – if you see something that has carmine in it, it’s not vegetarian. I don’t eat gelatin because I know what it is made of, which people neither know what gelatin is made of nor do they read the food labels to know that things like gelatin are in what they are eating.

Never a shortage of selective outrage to be found around here eh?
http://www.huffingtonpost.com/jeffrey-smith/youre-appointing-who-plea_b_243810.html

Would like to know numbers of SCOTUS’s secret bank accounts & balances.

He’s right. The next election will be BofA vs Apple!

Boxturtle (Who will Microsoft endorse?)

The negative ads should be fun.

Apple is going to treat Foxconn workers better by promising to raise their wages 20% (which didn’t happen) but their rents went up 20%. Meanwhile they still aren’t getting paid their overtime premium. I could go on.

That stuff worries me less than the “processing” that goes on. We used to eat whatever we caught from the snout to the tail (Ever had Oxtail soup?), but it hadn’t been partially hydrolized or acidifided or vacciniated or whatever.

Boxturtle (And hotdogs probably wouldn’t taste right without the allowed amount of rat hair in ‘em)

I make my own broth. Has lots of gelatin in it. Mostly from organic meat.

I did buy oxtails once to make beef broth. I get enough other bones not to need those, though. They are also fatty.

“Do not speak ill of ketchup. Withput it, French Fry’s and Hot dogs just wouldn’t be the same.”

‘Round these parts, putting ketchup on a hot dog is considered an act of war. The ketchup Nazis at the local hot dog stand near me don’t even serve ketchup. You have to bring your own for your fries, and heaven forbid anyone actually see you putting it on your tube steak.

Ketchup’s great on a lot more than fries. I crave scrambled eggs with a ketchup seasoned with habanero sauce.

Major Italian dish; http://en.wikipedia.org/wiki/Ossobuco

We made a corned beef & cabbage feast for St. Pat’s. One brisket we corned ourselves (first time), but having learned before dinner that it shrinks a lot, Noa (neighbor) bought a corned beef from the supermarket to supplement in case we needed it. The supermarket corned beef was red, the home corned one was meat color.

I mix ketchup, Dijon, dill relish, carmelized onions, salt, and pepper together. Sorta looks like loose calf shit when I’m finished. No one realizes that there’s ketchup in it.

On a tube steak, it’s fabulous.

Ewwww

It’s the sugar in the ketchup that I detest. Don’t use it on anything. The BBQ ribs recipe I make calls for some but that has so many other ingredients, the ketchup itself blends in. Hmmm. When I make it next time, maybe instead of bottled ketchup, I’ll add the ketchup parts and substitute my honey for the sugar part.

Could use the red dye for Easter eggs. I let some ice cream thaw out by accident, it was still the same texture as frozen.

I’m guessing you’re in Chicago area. Hold the chopped tomatos, but everything else.

Boxturtle (Celery salt DOES make a difference)

You’ll be disappointed, I fear. If you like the sauce to glaze on, you need the sugar. I’ve never acheived it with just honey.

Boxturtle (I actually add white suger to my ketchup based BBQ sauce for that reason)

I am gradually replacing supermarket food with real food. I don’t eat a lot of sweets, but had a house guest last weekend. We were at the farm stand buying seedlings for my herb garden. They carry Jane’s ice cream, a ‘home made’ brand. I instructed my guest to buy a pint of lemon sorbet (she also does not eat much in the way of sweets) and when it was served after dinner, we discovered it had actual bits of lemon peel in it.

Thanks for the tip.

Yum. From my experience when my freezer went on the blink, I am startled to find how little similarity much of my store-bought food bears to real food. A shock.

I haven’t been able to even push my cart down the ‘bread’ aisle for years. It smells so much like chemicals, I can’t bear it.

I’m guessing you’re in Chicago area.

Bingo. BTW, the ketchup/habanero combination is really good on a cheese and onion omlette. The cheese moderates the burn quite nicely.

What do they use it for? Hamburgers, pet food, what?

Corporations are my friends, People…

We are lucky to live in a city with access to local meat: vegetables in winter not so much unless you are content with cabbages and potatoes, but we do our best to wash off the pesticides. We haven’t bought meat in a supermarket chain in two years. If I want flavored cardboard, I can get a box for free at the liquor store and put ketchup on it. I feel sorry for people who live in the suburbs, but I suppose it’s what they want, faux-food and all. Last week we picked up our eggs from a local farmer. It was warm and the hens were out clucking about. Never saw such contented poultry in my life.

Hard to find ox-tails nowadays. Don’t know where they went. I remember seeing barrels of them down in the old St Lawrence Market back in the 70s. When they tore down the market, the oxtails disappeared for good. Pig tails, too.

You should try baking your own with good flour (like Prince Arthur’s). It’s not rocket science, though really good bread requires several years apprenticeship at a good bakery. But short of that anyone can make a more than acceptable bread that is light years better than anything you can get in most supermarkets.

Apple would win hand’s down. Shoot, even though I don’t own an Apple product, after having to deal with BoA, the choice would be easy.

As Pink Slime has played out, I’m just thankful I know exactly where my beef came from: my neighbor’s grass field.

I’ve considered having sourdough and kefir for pets. Sourdough seems fun to make with all the different ways you can do it. I’d like to make gluten-free or reduced gluten sourdough.

She does so in part because there’s one-fourth less ammonia in Lean Finely Textured Beef (the actual name of what Jamie Oliver calls “pink slime”) than in most tofu:

Hagen made the point that BPI’s LFTB product is beef and subject to all the same food safety standards and tests as all other beef products. She noted that in more than 7,000 tests, the product has never turned up pathogen-positive.

Acuff addressed the ammonium hydroxide pathogen intervention BPI uses by noting ammonia is used as a leavening agent, in coffee creamers and in chocolate products. He said tofu contains about four times the ammonia that LFTB does.

Acuff also noted that recovering the extra beef from each animal that is made possible by BPI’s process is a sustainability issue. By some estimates, it would take an additional 1.5 million head of cattle to produce the beef that will be lost if the product is no longer in the market. Gov. Perry said the process extracts 10 to 12 extra pounds of beef from each carcass.

If you really want to avoid LFTB (which is still beef after all) or better yet the cheap non-meat fillers that LFTB replaced when it came into common use (and which will come back into use should LFTB be dropped), buy raw hamburger instead of preformed patties. The extra minute or two spent shaping and seasoning your own meat patties will pay off in better flavor.

As for Jamie Oliver, he would be well advised to keep a tighter rein on his own restaurants, which have been linked to cases of food poisoning.