Food additives
This article is just one of the reasons why I try to eat as much of my food as possible from local, organic, and unprocessed sources. How appetizing does this sound?
The point, of course, is the next sentence, which states that the result contained 50% less fat than normal fried chicken. But who would want to eat chicken coated with a "gray liquid ... consist[ing] of ... a slurry of chicken or fish tissue"? EW!
Apparently, lots of Americans. And this is perhaps what most disgusts me:
Oh, I bet they are. Remind me NEVER TO BUY ANYTHING PROCESSED, EVER AGAIN, just in case I should get FISH EXTRACT in my bread:
Again, I say: EW! I don't suppose they'll even bother LABELLING this, so those of us that prefer to know what we're eating can avoid it, eh? Answer: no. To wit:
Fuckers.
Sigh. All the more reason to get that sourdough starter going, and just make my own ...
On a recent summer morning, he hovered over a whirling assembly line as a waterfall of gray liquid cascaded over slabs of breaded chicken. Then the magic began.
During the bath in the liquid solution, which consisted of water and protein molecules extracted from a slurry of chicken or fish tissue, a thin, imperceptible shield formed around the meat. When the chicken was submerged in oil, the coating blocked fat from being absorbed from the fryer.
The point, of course, is the next sentence, which states that the result contained 50% less fat than normal fried chicken. But who would want to eat chicken coated with a "gray liquid ... consist[ing] of ... a slurry of chicken or fish tissue"? EW!
Apparently, lots of Americans. And this is perhaps what most disgusts me:
The most obvious way to get more fiber into the diet is to increase consumption of whole and unprocessed fruit, vegetables and beans. But food companies say that many Americans are unwilling to make significant changes in their eating choices to do this, and food companies are more than willing to fill in the gaps.
...
Food companies insist that, unlike their critics, they are pragmatists. They say their consumer research shows that convenience and taste still outrank nutrition as the top priority for most people and that consumers have no intention of giving up their favorite foods.
That is good news for the industry. If Americans stopped eating large quantities of fried chicken, sweetened breakfast cereal, cookies and snack chips, the financial health of many companies would suffer. [emph. added]
Oh, I bet they are. Remind me NEVER TO BUY ANYTHING PROCESSED, EVER AGAIN, just in case I should get FISH EXTRACT in my bread:
Coming soon to your grocery store, for example, could be ... bread containing microscopic capsules of fish oil, enabling food companies to contend that the bread is "heart-healthy" because of the cholesterol and triglyceride-lowering omega-3 fatty acids found in fish oil.
Again, I say: EW! I don't suppose they'll even bother LABELLING this, so those of us that prefer to know what we're eating can avoid it, eh? Answer: no. To wit:
The label on the bread, [Jim Zallie, a food scientist and National Starch group vice president] says, is unlikely to advertise the fish oil content, but simply cite the presence of omega-3's.
Fuckers.
Sigh. All the more reason to get that sourdough starter going, and just make my own ...
posted by nori | 09:37
6 Comments:
Dude, you should totally try making injera. It's the Coolest Thing EVAR--teff berries contain some sort of symbiotic yeast, so you need not but add anything but water to the flour to get it to leaven! SUPAR!!!
INGREDIENTS:
- arbitrary quantity of teff flour
(1/4c makes a 7 or 8" flatbread)
- supply of water
(very roughly 1.5x the volume of flour)
- small supply of salt
(just enough to bring out the flavor)
INSTRUCTIONS:
1. Mix teff flour with water until the batter's consistency is between that for pancakes and that for crepes. It will have a sweet aroma.
2. Let it stand, uncovered, at room temperature until it bubbles and turns sour. This will take a long time--24 to 76 hours--but there will be no doubt in your mind when it is finished. (Don't let it sit too long, though, or it will become HELL OF SOUR and invert your mouth.)
3. Mix in just a teensy pinch of salt, enough to taste. (You can put in more if you want it, but it's not necessary.) Make sure to mix enough to recombine any striations that have occurred in the leavening process.
4. Pour batter onto a non-stick electric griddle pan thing (350 degrees Fahrenheit) or a hot, lightly-oiled skillet and rotate cooking device around to allow the batter to spread out in a thin layer across the cooking surface.
5. Allow to cook 'til the top looks dry and the sides are curling up. (It will likely form cracks in the top; this is okay.) Turn the cooking surface over, and the injera will fall out. HELL OF GOOD!!!
You can also mix some rosemary, cilantro, and/or black pepper into the batter to give it a nice, savory tinge, or just leave it unadulterated and revel in the simple, minimalistic beauty of this most excellent foodthing.
See, I kind of feel like this is actually a violation of my religious civil rights. I have a right to no false advertising, and they are false advertising something as edible to me, when it's not.
Bah. Yeah, three cheers for natural groceries.
Branen, thanks for the recipe! I knew I'd seen teff before I ran into it the other week at Google.
Saheli, I know what you mean, even though my veganism isn't at all religious. I feel like it's more of a civil right. But, yeah. Pigfuckers.
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