Go Dogs wrote: Leo, I love my KA products. I got the pasta maker attachment for Mother's Day last year. It is as great as all their other products. I had an old hand crank pasta machine and it seemed like I needed 3 arms to use it. The KA pasta maker is highly recommended by me! BTW; The ice cream maker is great, too.
I've got the pasta roller and cutters, the pasta extruder, ice cream maker, grinder. Love them all!
I use the pasta roller to make sheet pasta for lasagna or egg rolls, and use a manual ravioli form (~$10 from amazon) for great ravioli.
They use ammonia.
On RFD TV they had some joker from Industrial Ag defending it. He said Americans wanted leaner, nutritious options or similar words.
He couldn't keep his eyes on the camera of course.
Pink Slime, HFCS, and food grown with pesticides in it are Factory foods.
Next step is human chow with real food flavors or maybe we have it already.
It takes some careful reading of labels these days and keeping up with the Industry to eat safe these days.
Quote: It takes some careful reading of labels these days and keeping up with the Industry to eat safe these days.
I don't think that's enough anymore. Our gubmint doesn't want it's underlings having so much knowledge that they might get confused.
Pink slime is a good example, it is 100% beef and a touch of ammonia, but if the ammonia was on the label we might get "confused".
The Pink Slime label came from a grossed out FDA scientist, or so the story goes.
There are a lot of things that don't go on labels as long as they stay under 1% or an amount below what the FDA considers harmful.
And they are the experts, right?
I did some reading on the internet. Pink slime apparently was approved in 1991 over the objections of FDA scientists who thought it should not go into the human food chain. The woman who was head of FDA at the time, and who overruled her scientists, left in 1993 and was appointed to the board of the company who invented the product. Has been drawing a big salary (for probably little work) ever since.
Also, that company was very proud of spraying ammonia on the product to kill ecoli. The government was so impressed that they approved spraying any ground meat product with ammonia to kill ecoli. Maybe that explains why my ground meat has been stinking for years when I cook it. Whether it has pink slime in it or not.
So, I have ordered a meat grinder. I'll grind up steaks or roasts when I want ground meat.
Go Dogs wrote: This Pink Slime is the food problem du jour. Every year, there is something that is somehow bad for you but the powers-that-be want to save money and sell it anyway. Anyone that has worked at some aspect of the food industry knows there is gross stuff everywhere. This might be a good time to cut back on meat consumption and find a better quality source for food!
We buy large cryovac'd cuts and grind our own using the KitchenAid grinder attachment. That way I have no one but myself to blame for contaminants or UFOs ;-)
And I wash my hands. I always wonder when I go to the grocery store- I see the meat cutters sitting on the front bench, smoking, in their bloody aprons. If they're wearing them outside, you know they're not putting clean ones on when they go back to work.
Actually, if you buy good beef, you should never have a problem. You rarely hear of steak or cuts of beef being contaminated or recalled; it's always hamburger meat. Why? Because it's processed in huge factory with cuts of meat from all over the country. I saw a documentary once on this and it was pretty amazing. Meat shipped in from all over the country, commingled with the other meats from here and there and then ground into hamburger. The techs do bacteria cultures on all the surfaces around the clock, because if you don't, hamburger can potentially be very dangerous. Contrast that with a cut of chuck or sirloin from a single animal, and if you cut it open, it's practically sterile in terms of bacteria.
The real Reason that you always hear of Hamburger Meat being contaminated is this. E-coli Bacteria only occurs on the Surface of the Meat. When you cook the Surface of a Steak, you kill the Bacteria. Hamburger on the other hand is Ground up, so whatever Bacteria is there is all through the Ground Beef. That is the reason that although I enjoy a rare Steak, I always eat Hamburger cooked well done.
My speculation would be the rolls of ground beef with the low price per pound would be pink slime content. If one purchases ground meat ground at the purchase location I would think it would not contain pink slime.
I have read Mickey Dees uses pink slime. would suspect other fast food would also.
Go Dogs wrote: Leo, I love my KA meat grinder. It seems to really produce great ground meat. Cut the meat into strips and partially freeze it, it will grind better. I soak the attachment in a mild bleach solution to sterilize it. When I was in Vet Tech school, we went on a 'field' trip to a slaughter house. They were doing sheep on the day we were there. Some of them were pregnant, the squirming babies still in the womb were processed with the offals.The most amazing thing were the workers- unfazed.
I haven't had any red meat for about 3 years, so the "pink slime" issue didn't really affect me. I've heard that if you ever saw how things like hot dogs and sausage were really made, you'd never eat them. The story above almost made me lose my lunch, however.....
Y'all do what you want, but you've been eating it for 20 years and you aren't dead yet. And before that, you were eating meat that didn't even have that treatment for the E. Coli. You can always raise and slaughter your own beef, but you'd probably contaminate it worse than it already is. Or you could become a vegetarian, if you just knew what soil they're grown in, what fertilizers were used, and how they were handled and packed. Better just stick with water. But think of all the pipes it's run thru by the time it gets to your tap. Better just stick to distilled water in those nice, safe plastic jugs.
Retired and visiting as much of this beautiful country as I can.
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