Text 7239, 94 rader
Skriven 2008-05-17 10:41:09 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BULK 315  80517
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Msg#: 15                                           Date: 15 May 08 
 ML> 15:17:48 From: Michael Loo                                  
 ML> To: Glen Jamieson                                
 ML> Subj: BULK 315

I left the above in, for your reference.  This message was brought to
me by the number 15.
 
 ML> Wait until the effects of the destruction of the southeast
 ML> Asian rice fields is felt - I understand the Irrawaddy is
 ML> totally ruined for the year.
 GJ> At the rate that Burma's junta is distributing aid, the number of
 GJ> potential consumers there is likely to drop, also.

 ML> At one point I considered running off to Asia, but the way
 ML> things are looking, maybe that's not such a great idea.

After the recent earthquake everyone will be quite pre-occupied in China.
At the time of the last major Chinese earthquake, in 1974 or
thereabouts, the Australian Prime Minister and his wife were visiting
there. That resulted in a famous newspaper cartoon here, depicting them
waking up in their hotel bed in China, and him saying to her, "Did the
Earth move for you, too?"

If you are looking for geophysical violence I'm sure your country can
serve up enough, with your recent crop of tornados.

 ML> ==
 JW> Processors in the US may use carbon monoxide to make meat rosy red
 ML> It's a simple and effective cheat.
 =
 JW> It's not poisonous; a very small amount of CO is in the atmosphere
 JW> of the plastic wrapped meat. When unwrapped it does not linger in
 JW> the meat but dissipates quickly.
 GJ> So how does it redden meat?  By being absorbed into the haemoglobin?
 GJ> I'm not sure that I would like that.

 ML> Got it in one - the same reason people who suffer monoxide poisoning
 ML> have a nice healthy ruddy glow even unto death. Carboxyhemoglobin is
 ML> an agreeable bright red color. Interestingly, hemoglobin will take up
 ML> CO even more readily than it takes up O2.

So it is likely that the carboxyhaemoglobin is retained in the meat
when unwrapped.  If, as Jim suggested, it dissipated when the meat was
unwrapped, the colour would also fade.  Probably cooking would drive
the combined CO out of the meat, but eating it raw could be chancy.

 ML> ==
 ML> I'd say that the ideal sausage is something like 30-40% fat.
 ML> One percent would be rather sawdustlike unless some secret
 ML> method was used of trapping moisture (starch comes to mind).
 GJ> Rice flour was given as one of the ingredients, but as total
 GJ> carbohydrates was only 4.3%, and that would have included the 0.3%
 GJ> sugar, it would not have been much.
 ML> =
 ML> Yes, but 4.3% carbs can hold on to a substantial amount of water.

I asked the girl who answered the phone at Macro Meats, and she
promised someone who knew something would ring me back.  S/he didn't.
 
 GJ> I have made hamburgers with the 98% lean roo mince, but it needs a
 GJ> filler, such as cooked rice, breadcrumbs or rolled oats, to avoid
 GJ> becoming too hard.  To add oiliness a bit of olive oil can be mixed in
 GJ> with the meat.

 ML> The problem with such filler is that they make a properly rare
 ML> piece of burger much less pleasant. I think the solution is to
 ML> cook the patties extremely quickly over extremely high heat, so
 ML> the burgers are cooked Pittsburgh (black outside with a raw
 ML> interior).

Good results can be obtained if the hamburgers are cooked very quickly,
as you suggest, and then allowed to "rest" in a warm place for a few
minutes.  I do my meatballs that way, then finish their cooking in
the sauce which accompanies them.

 ML> ==
 GJ> preservative, and also something I have not heard of, "Oleoresin".

 ML> Probably oleoresin paprika. Oleoresin is a term that encompasses
 ML> numerous similar flavoring compounds.
 GJ> Paprika was listed just ahead of the oleoresin.

 ML> I still think oleoresin paprika is the most likely. One can
 ML> use the extracts to boost the flavor profile of similar
 ML> ingredients included in native form.

Sounds reasonable.
___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)