On Mon, 15 Mar 2010 02:09:41 -0500, Damaeus
> wrote:

>In news:rec.food.cooking, brooklyn1 > posted on
>Sun, 14 Mar 2010 23:11:39 -0400 the following:
>
>> Pete C. wrote:
>> >
>> > As for the other comment, I *want* nitrites in sausages, they are
>> > supposed to be there.
>>
>> Not so. Folks have been preserving meats for thousands of years
>> with plain NACL. Nitrites are a rather recent inovation but mainly as
>> a color fixitive.... without nitrites your pepperoni, tube steak,
>> bacon, and corned beef would be grey instead of red is all.
>
>I heard that margarine would be grey if they didn't add yellow coloring to
>it. Isn't that sobering? I never have liked margarine. We don't even
>buy it.

Margerine would be snow white like Crisco (not grey) so it's colored
with annetto... many years ago margerine came with a capsule of
annetto one blended in themselves.

>All we use here is real butter.

Got news for you, the butter you buy is also colored with annetto...
read the package carefully.