Text 26118, 59 rader
Skriven 2009-07-18 16:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Chinese crap
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I avoid all Chinese and Vietnamese foodstuffs.

 GJ> Why?  Chinese peanuts, pine nuts and quite a few other foods are
 GJ> perfectly OK
 
 JW> To boycott them for their poisonous milk powder and farmed shrimp
 JW> until they clean up their act.

 GJ> I think you will find that they have cleaned up their act

They talk the talk but even in recent months the Canadian Food
Inspection Agency has rejected NUMEROUS shipments for carbon
monoxide (making ground beef, salmon and smoked fish redder),
container integrity (leaking, rusted) E. coli, moisture content
(excessive moisture in unrefrigerated salt fish), mislabelled (as to
species) seafoods, nitrofurans (animal antibiotics - very
prevalent), phosphates (excessive), quinolones, sulphites
(excessive), triphenylmethane dyes (illegal), excessive or illegal
pesticide residue, other non-permitted additives and plain old
sensory evaluation (foreign materials, bone chips and hair, insect
parts, rotted etc.)

I'll reconsider when their percentage of rejected shipments is as low
as say the Philippines or Mexico with no major melamine-like
scandals in a year.

 GJ> genetically modified ingredients are approved in USA, but not
 GJ> in Europe.  (IMO that is rather short-sighted of the EUs

This has changed just this month.

 GJ> Their "special of the day" was almost time-expired packets of wild
 GJ> venison and goat at about $10/kg

 GJ> I cooked the small (500g) roll of venison, which had been marinated in
 GJ> red wine and garlic, to the instructions on the back of the packet.
 GJ> Pre-heat oven to 180 C, cover meat with alfoil, cook for 30 minutes,
 GJ> remove foil and cook another 30 minutes, rest for 5 minutes before
 GJ> carving.  (Noting that this meat was _very_ lean, with only 0.2% fat.)

 GJ> When carved, the meat was reasonably tender, with quite a mild
 GJ> flavour, but as it cooled it developed a more distinct, somewhat gamey
 GJ> taste.  Next day (in fact I am eating it as I type) it made an
 GJ> excellent sandwich meat, rather like good quality roast lamb.

Very nice. Good prices too.

Cheers

YK Jim


... Chinese wines are so bad that you have to add Sprite to them

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