While we’re at it, can we put the silly “pink slime” scare to rest too?
Who is in charge of dying the oranges that grow on the tree in my sister’s backyard?
I know it’s not her because she’s afraid of heights…
I cant say that any of these things really bother me as long as the end product tastes good and won’t give me AIDS or make my eyeballs fall out. Were I to learn that, say, corn on the cob was actually made from ground beetle scrapings, oak leaves, and Thompson’s Water Seal, my reaction would be less “Www, gross” and more “Fascinating, captain”.
Let’s not forget about “Loobster” (from Norm on Cheers).
And American “cheese”? On the label it says something like “Pasturized processed American cheese food product” or somesuch. Is it really cheese? What about Velveeta?
I buy the dyed salmon for cold smoking - the moisture content is usually very good and consistent, and the dye I flash-steam out before putting on the smoker. Plus, it costs less. For a salmon entree, I do look for wild-caught, tho, as it tastes better in that application. I am concerned about the effects of factory fish farming, but the alternative is a depleated wild stock.
I do like canned salmon myself. The expensive stuff is a natural deep pink. I have had the cheap-o ‘chum’ salmon, which is an icky gray-white, but it tastes fine as long as you can’t see it.
This thread reminds me of the National Lampoon bit about orange juice pulp (language may be NSFW for some)
What do you mean, you “flash-steam out” the dye? I thought it was intracellular (being part of the fish’s diet, rather than painted on or something).
Well, I am not sure, but I think they spray-on the color after the salmon has been butchered, just before they put it into those uniform cellophane packages (otherwise it may be orange, as posted above) for appearances. For farm-raised salmon - next time you get some, dab it with a white paper towel before cooking, you will see reddish dye come off. In my prep, I steam for a few min to ensure the fish is cooked - fish goes on red/pink, comes out white/pink (I am sure some of the dye remains), and the smoker adds back the reddish/pink and smoke flavor (so good!). I digress.
Wild-caught salmon meat is reddish/pink due to their diet of krill and other marine creatures - no dye required - altho it, too, loses color when steamed.
I tired to get REAL MAPLE Syrup once…every single one was HFC w/ Maple Flavoring. (Irregardless of brand or price)
I rarely have pancakes or french toast…but
Is it too hard to have the real thing in the supermarket anymore?
I think everyone went off the HFC cliff. :rolleyes:
Funny though, how all the Honey say’s, “REAL BEE HONEY” here.
Not even the cheap stuff says “HFC, flavored with Real Honey”. :dubious:
This is just flat-out false. The artificial color is in the feed, so it cannot be washed off or out.
My maple syrup’s ingredients simply state: “maple syrup”. I hope it’s true. Because I’m actually eating it in a teensy bowl with a spoon, now, thanks.
I want to be informed. If something is fake, I want it *clearly *labelled as such. I want to be able to make choices about what I eat and what I buy, with adequate knowledge.
Well, ignorance faught!:smack:
I really have problems with the terminology. Maybe it’s me. But “dyed” implies that they splashed food coloring all over the dead meat. Eating pellets that color the flesh may be a subset of dyeing, but my mind always goes to the first definition initially. As mentioned, this is no worse than flamingos in zoos. The one that really got me was the Kobe beef one. Devious.
Eh? First, the link doesn’t say what’s wrong with cinnamon, although I wouldn’t be surprised. Also, AFAICT, those two types of cantaloupe are are two cultivars of the same plant. Neither is “real.” You might as well insist that broccoli is “fake” because cabbage exists. If you can prove that one is the original form because that’s what it looked like before humans mucked with it, then fine. But it doesn’t make it the better one.
And cantaloupe sucks anyway. Honeydew’s the money melon.
Absolutely. By every account I’ve read, farmed salmon is terrible for the environment and dangerous to the health of the wild salmon.
We could, like, stop destroying salmon habitat and all that.
I don’t understand. Pacific Salmon turn red when they’re ready to spawn. The color comes from their diet. Why aren’t they red all the time? Does their diet change?
And what’s wrong with cinnamon?
That some fish might be artifically “dyed” is “disgusting” is something I find rather amusing. Compared to what some other foods actually ARE and how many others are prepared/altered and a gazillion other things downright nasty about all kinds of foods people love some “fake” color in the food ranks a 0 out of 10 IMO.
Hugely debated. It all depends on how many wild salmon there are, and how many mouths to feed, eh?
In any case, Cracked is cracked here. Farm raised salmon get their color from their diet, just like wild salmon do, it’s just that their diet is especially formulated to make the flesh more red. No big deal.
No, whether farmed salmon hurt wild salmon doesn’t depend on that. You seem to mean whether we should tolerate them or not.
Worldwide, wild fish are a huge food resource. Farms can never replace them. Salmon is a luxury fish - nobody’s going to starve without farmed fish. Salmon fishermen might though.
Technically speaking you mean salmon farmers 