On Mon, 15 Mar 2010 08:44:16 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> 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.
>
>
>Keller's salted butter
>Ingredients: Cream, Salt.
>Contains: Milk. ...YA THINK??? LOL!


Some national brands of butter choose not to list annetto but most
store brands do. Annetto is not required to be specifically listed
because it is considered a *natural* colorant:
http://en.wikipedia.org/wiki/Annatto