Fourteen things you dont want to know about your food.

The timing, for me, was we have been discussing prepared food vs make it from scratch. One of my guests wanted my Taco Salad recipe. I obliged and they asked if I used the pre shredded cheese. I said that I do not.

DW and I have been making more and more from scratch lately. It is an off shoot of my diet and I always did most of my cooking with natural food. Anyway, right after the BBQ, I read that article. It never ceases to amaze me what is allowed in our food. I suppose that I understand why. The cost to make food from scratch is greater and takes time. We feel that both are good investments.
 
Yep, and it's no wonder shredded cheese tastes so dang gone DRAB. Now I get it. Shred your own. :thumb:
 
I always wondered what that unappetizing, grainy looking stuff was on pre-shredded cheese. Now I know! You can clearly see it on this - Chili, Cheese, and Sawdust Tostada:

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hmmm, about the only pre-shredded I buy is when we're making batches of pizza. been think on getting one of those hand crankers, but when I need rafts I buy the pre-shredded - not seen/noticed the wood chips, then again, it's all stuck together, I have to finger-break-it-up when it comes out of the bag so mebbe not all do?

on first read I didn't go past the "ecologically ruinous whey" - the actual facts are the whey is recovered and has many uses.
 
For the record, not all hotdogs, per item 8, are the same. Yes, your Oscar Meyer, Bar S, and other cheap 99 cent dogs are disgusting.

Premium manufacturers use trim, water, salt, seasonings, cure (sodium nitrite), and usually a listeria inhibitor, such as Vinegar or a sodium lactate/diacetate blend such as Opti. And that's it. If we had complete control of the hot dogs, we wouldn't even use the Opti or vinegar, but lawyers are what they are.

As for #13, we don't use liquid smoke, but using it is actually "greener" than burning wood chips. Simply, the manufacturer or liquid smoke burns chips, sends all the smoke through process whereby the smoke is all sucked up into the liquid. That liquid drenches the product. None of the smoke goes to the atmosphere. We don;t care for the taste of liquid smoke, though they have gotten much better recently.
 
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