at the grocery store to put on my Ritz crackers (addicted). Im in the refrigerated section and I pick up a log of what looks like sausage but is called Chirozo. For kicks I look at the ingredients and this is what is there… I swear to god I am not making this up…
Salavary glands, lymph nodes, beef cheeks and spices.
I literally dropped it like it was a hot iron and exclaimed “AAUUHHH!!” fairly loudly.
I turned to a guy standing fairly close and said “have you READ the ingredients on this?” I then proceded to read it to him… he looked mostly like he just wanted to get away from me. I grabbed a pepperoni log and said “at least I dont KNOW whats in this”
Has ANYONE of you Dopers ever eaten this vile log? If so why? How does that just sound to good to pass up??
Hye don’t feel too bad, I ate chorizo when I was living in South America, actually found it tasty at the time. About a week later there is this HUGE scandal that the vendors (where I bought it) were putting dog meat in amongst it.
…which I’m sure you realize is a nice way of saying “lips and assholes”
How totally nasty!
How about the tasty ingredients in Slim Jims (which I still eat, despite this knowlege)
Mechanically Separated Chicken
Definition:
MECHANICALLY SEPARATED POULTRY
is a paste-like and batter-like poultry product produced by forcing bones with attached edible tissue through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since 1969. In 1995, a final rule on mechanically separated poultry said it would be used without restrictions. However, it must be labeled as “mechanically separated chicken or turkey” in the ingredients statement. The final rule became effective November 4, 1996 http://www.fsis.usda.gov/OA/pubs/lablterm.htm
How friggin’ gross is that? And I still eat 'em!
Zette
Yeah, I’ve had it. It was kinda orangish and very oily. It had an odd, spicy taste to it that I found unappealing. The oil, btw, was a neon orange color.
Just think about the new uses of this food, it has salivary glands included. People with dry mouth or salivary disfunction can comfortably eat food again. Why aren’t they stressing this in their marketing ?!
Now I’m pondering what they’re doing with all those cow udders at the beef packing plants. Now that I think about it they could cut off the teats and sew two together to make hot dogs. I always wondered why the ends of hot dogs looked so similar to the ends of cow teats.
Mmmmm, throw some more teats on the barby.
My son loves chorizo. I don’t know what they had at the store but chorizo is usually made with ground sausage or goat meat. Chili powder, salt, pepper and a little vegetable oil or lard is added. It’s acually good stuff, but it is an accuired taste. IMO
Mmmm…I love chorizo! The kind I buy just says “pork”, it doesn’t specify which part of the hog. To be honest, I really don’t care. Once you’ve decided that you’re going to eat the dead flesh of a once living being, it seems kind of silly to be squeamish.
There’s another kind I get, that comes from Spain, that comes sliced in thin rounds, like salami. It’s got these big 'ol hunks of pure fat inside, and boy is it good! Can’t eat it too often but man do I enjoy the heck out of it when I can!
I live in Fall River, MA, a city mostly made up of people of Portuguese descent. They seem to love chorizo, and it is available everywhere here. We usually get it on pizza. Most pizzarias don’t even offer sausage as a topping, only chorizo. I had never even heard of it before I moved here. The local pronunciation is ‘sharisse.’ I don’t know if it is the same as Mexican or Spanish chorizo, but it doesn’t taste bad.
B_Line12, what do you think other sausages are made from?
Rose
…Mr. Piggles??? …what are they doing to Mr. Piggles mommy?
My god… why did you have to show such a cute picture of the pig at first. You should have had it attacking someone with its fangs bared and claws out so that I could say “it must have been self defense.”
Seriously though, isnt there a quicker way to slaughter an animal then to just hold it down and cut its throat and let it bleed to death?
I know, I know… but damn dem pork chops is tasty!
A friend of mine decided it would be fun to drive me down to a pig slaughterhouse, so I could hear their death squeals. I couldn’t eat pork for almost a week! He said that they put the pigs on a wired metal grid, hose them down and then electracute them. I don’t know how humane that is, but it’s probably quicker than bleeding to death.
This USDA website has one of the dullest your-tax-dollars-at-work slide shows that I have ever seen. “What’s in sausage” for 5th-graders doing a science report.
This is as mundane and pointless as it gets, folks. Click on it where it says “Click here to start” and sit back and enjoy the show. :rolleyes:
Yeah, the pig squeal is quite chilling. It sounds a bit like a baby crying. The guy in the photo essay had slaughtered 2000 pigs (by his estimate) in his life. Watching his work, I can believe him. The pig died after about only a minute or two of bleeding; and it took only 6 hours to get from live pig to sausages-in-the-casing.
If I remember correctly, he said that in the slaughterhouses the pigs are lined up in a tight line so that they can’t turn around and run back. Then I think they are electrocuted (just to be stunned) and their throats are slit by a machine. I’m not 100% positive about whether I understood this correctly, though, so if anybody has first-hand knowledge, do share.
but man do I enjoy the heck out of it when I can!