Went to CostCo today and saw a sign that said $4.99 over the "NEW"
CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
Food Courts). So I snarfed a package of each. Then I
double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
hot dogs. What the heck, I'll still take 2 packages of just hot
dogs and thaw one of them 4-6 months from now when I'm not sick of
hot dogs.

Each dog "weighs 8% more than the typical 1/4lb hot dog" (I have a
hunch that it also weighs 8% more than the most non-typical 1/4lb
hot dogs, too). So that's 123 grams.

31 of those grams are pure fat (1/4 of the product, 50% USRDA)
12 are saturated fat (68% USRDA)
and 2 of those 31 grams are trans fats (INFINITE% USRDA)

That's 50% more fat than a fully dressed Big Mac.

1070 mg sodium (50% USRDA) and
75mg Cholesterol (25% USRDA)

This is not a light-weight hot dog. I didn't know hot dogs were so
evil. But ounce for ounce it coincides almost exactly with Ball
Park Beef Franks and Hebrew National Polish Sausage.

....Except for the trans fats. I didn't know you could get trans
fats without using man-made, hydrogenated oils. Are they
hydrogenating whole cows now? I can't find trans fats in any hot
dog except for this one. How and why?

Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
sodium ethyrobate, paprika and extractives, sodium nitrite.

ObRealFood: Leg of lamb for dinner tonight. With either
vegetable-fortified, herbed cous-cous or orzo.

-sw

Sqwertz wrote:
> Went to CostCo today and saw a sign that said $4.99 over the "NEW"
> CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
> Food Courts). So I snarfed a package of each. Then I
> double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
> polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
> hot dogs. What the heck, I'll still take 2 packages of just hot
> dogs and thaw one of them 4-6 months from now when I'm not sick of
> hot dogs.
>
> Each dog "weighs 8% more than the typical 1/4lb hot dog" (I have a
> hunch that it also weighs 8% more than the most non-typical 1/4lb
> hot dogs, too). So that's 123 grams.
>
> 31 of those grams are pure fat (1/4 of the product, 50% USRDA)
> 12 are saturated fat (68% USRDA)
> and 2 of those 31 grams are trans fats (INFINITE% USRDA)
>
> That's 50% more fat than a fully dressed Big Mac.
>
> 1070 mg sodium (50% USRDA) and
> 75mg Cholesterol (25% USRDA)
>
> This is not a light-weight hot dog. I didn't know hot dogs were so
> evil. But ounce for ounce it coincides almost exactly with Ball
> Park Beef Franks and Hebrew National Polish Sausage.
>
> ...Except for the trans fats. I didn't know you could get trans
> fats without using man-made, hydrogenated oils. Are they
> hydrogenating whole cows now? I can't find trans fats in any hot
> dog except for this one. How and why?
>
> Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
> sodium ethyrobate, paprika and extractives, sodium nitrite.
>
> ObRealFood: Leg of lamb for dinner tonight. With either
> vegetable-fortified, herbed cous-cous or orzo.
>
> -sw

Nitrite. I'll pass. Also, I'd like them to specify that the
things aren't made of floor sweepings.

--
Jean B.

Sqwertz wrote:
>
> Went to CostCo today and saw a sign that said $4.99 over the "NEW"
> CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
> Food Courts). So I snarfed a package of each. Then I
> double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
> polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
> hot dogs. What the heck, I'll still take 2 packages of just hot
> dogs and thaw one of them 4-6 months from now when I'm not sick of
> hot dogs.
>
> Each dog "weighs 8% more than the typical 1/4lb hot dog" (I have a
> hunch that it also weighs 8% more than the most non-typical 1/4lb
> hot dogs, too). So that's 123 grams.
>
> 31 of those grams are pure fat (1/4 of the product, 50% USRDA)
> 12 are saturated fat (68% USRDA)
> and 2 of those 31 grams are trans fats (INFINITE% USRDA)
>
> That's 50% more fat than a fully dressed Big Mac.
>
> 1070 mg sodium (50% USRDA) and
> 75mg Cholesterol (25% USRDA)
>
> This is not a light-weight hot dog. I didn't know hot dogs were so
> evil. But ounce for ounce it coincides almost exactly with Ball
> Park Beef Franks and Hebrew National Polish Sausage.
>
> ...Except for the trans fats. I didn't know you could get trans
> fats without using man-made, hydrogenated oils. Are they
> hydrogenating whole cows now? I can't find trans fats in any hot
> dog except for this one. How and why?

Trans fats do occur naturally in meats in small amounts. Likely they are
being more honest and listing them.

>
> Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
> sodium ethyrobate, paprika and extractives, sodium nitrite.
>
> ObRealFood: Leg of lamb for dinner tonight. With either
> vegetable-fortified, herbed cous-cous or orzo.
>
> -sw

As for the other comment, I *want* nitrites in sausages, they are
supposed to be there.

In article >,
Sqwertz > wrote:
>...Except for the trans fats. I didn't know you could get trans
>fats without using man-made, hydrogenated oils. Are they
>hydrogenating whole cows now?

Transfats occur naturally in the milk and body fat of cows.

>I can't find trans fats in any hot dog except for this one. How and why?

Probably a labelling issue.

On Sat, 13 Mar 2010 17:20:51 -0600, Sqwertz >
wrote:

>Went to CostCo today and saw a sign that said $4.99 over the "NEW"
>CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
>Food Courts). So I snarfed a package of each. Then I
>double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
>polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
>hot dogs. What the heck, I'll still take 2 packages of just hot
>dogs and thaw one of them 4-6 months from now when I'm not sick of
>hot dogs.
>
>Each dog "weighs 8% more than the typical 1/4lb hot dog" (I have a
>hunch that it also weighs 8% more than the most non-typical 1/4lb
>hot dogs, too). So that's 123 grams.

Hot dogs normally weigh 2 ounces, 8 dawgs per pound... a 4 ounce dog
is more knockwurst.

>31 of those grams are pure fat (1/4 of the product, 50% USRDA)
>12 are saturated fat (68% USRDA)
>and 2 of those 31 grams are trans fats (INFINITE% USRDA)
>
>That's 50% more fat than a fully dressed Big Mac.
>
>1070 mg sodium (50% USRDA) and
>75mg Cholesterol (25% USRDA)
>
>This is not a light-weight hot dog. I didn't know hot dogs were so
>evil. But ounce for ounce it coincides almost exactly with Ball
>Park Beef Franks.

SPAM is looking better n' better.

In article >,
Sqwertz > wrote:

> Went to CostCo today and saw a sign that said $4.99 over the "NEW"
> CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
> Food Courts). So I snarfed a package of each. Then I
> double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
> polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
> hot dogs.

> 31 of those grams are pure fat (1/4 of the product, 50% USRDA)
> 12 are saturated fat (68% USRDA)
> and 2 of those 31 grams are trans fats (INFINITE% USRDA)

> ...Except for the trans fats. I didn't know you could get trans
> fats without using man-made, hydrogenated oils. Are they
> hydrogenating whole cows now? I can't find trans fats in any hot
> dog except for this one. How and why?

http://en.wikipedia.org/wiki/Trans_fat

"A type of trans fat occurs naturally in the milk and body fat of
ruminants (such as cattle and sheep) at a level of 2-5% of total fat."

"Because of these facts and concerns, the NAS has concluded there is no
safe level of trans fat consumption. There is no adequate level,
recommended daily amount or tolerable upper limit for trans fats. This
is because any incremental increase in trans fat intake increases the
risk of coronary heart disease.[2]

Despite this concern, the NAS dietary recommendations have not
recommended the elimination of trans fat from the diet. This is because
trans fat is naturally present in many animal foods in trace quantities,
and therefore its removal from ordinary diets might introduce
undesirable side effects and nutritional imbalances if proper
nutritional planning is not undertaken. The NAS has therefore
"recommended that trans fatty acid consumption be as low as possible
while consuming a nutritionally adequate diet".[36] Like the NAS, the
World Health Organization has tried to balance public health goals with
a practical level of trans fat consumption, recommending in 2003 that
trans fats be limited to less than 1% of overall energy intake.[29]

The US National Dairy Council has asserted that the trans fats present
in animal foods are of a different type than those in partially
hydrogenated oils, and do not appear to exhibit the same negative
effects.[37] While a recent scientific review agrees with the conclusion
(stating that "the sum of the current evidence suggests that the Public
health implications of consuming trans fats from ruminant products are
relatively limited") it cautions that this may be due to the low
consumption of trans fats from animal sources compared to artificial
ones.[4]"

> Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
> sodium ethyrobate, paprika and extractives, sodium nitrite.

You could switch to pork hot dogs? Or you could live with the 6% of
trans fats?

I don't know why other beef hot dogs don't show trans fats. Perhaps
their labels aren't compliant yet?

OK, I went to the fridge and found a pack of Ball Park BEEF Franks.

one dog 57g
190 calories
150 calories from fat
total fat 16g
sat fat 7g
trans fat 1g

--
Dan Abel
Petaluma, California USA

In article >,
brooklyn1 > wrote:

> >This is not a light-weight hot dog. I didn't know hot dogs were so
> >evil. But ounce for ounce it coincides almost exactly with Ball
> >Park Beef Franks.
>
> SPAM is looking better n' better.

I actually kinda like the taste of Spam (especially cooked) but it's
just too bloody SALTY! <sigh>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

> Sqwertz wrote:

<drivel snipped>

A life must be a terrible thing not to have ..................

On Sat, 13 Mar 2010 17:19:42 -0800, Steve B wrote:

>> Sqwertz wrote:
>
> <drivel snipped>
>
> A life must be a terrible thing not to have ..................

Talk about "out of left field", where did THAT come from?

Speaking of not having a life, It's too bad you got that valve
replacement. You should have just croaked. Instead we have to
listen to your poorly veiled pleas for sympathy (how many times have
you mentioned it?) life and your new found diet.

-sw

On 14 Mar 2010 00:16:15 GMT, wrote:

> In article >,
> Sqwertz > wrote:
>>...Except for the trans fats. I didn't know you could get trans
>>fats without using man-made, hydrogenated oils. Are they
>>hydrogenating whole cows now?
>
> Transfats occur naturally in the milk and body fat of cows.

I didn't know that.

From Wiki:

"There is another class of trans fats, vaccenic acid, which occurs
naturally in trace amounts in meat and dairy products from
ruminants."

2 grams per 100 grams (the approx weight of the meat in that 123gr
hot dog) is about 2%. I'd think that qualifies as more than trace
amounts.

>>I can't find trans fats in any hot dog except for this one. How and why?
>
> Probably a labelling issue.

The Trans Fat Police would have a cow over undeclared trans fats.

-sw

On Sat, 13 Mar 2010 19:37:06 -0500, brooklyn1 wrote:

> Hot dogs normally weigh 2 ounces, 8 dawgs per pound... a 4 ounce dog
> is more knockwurst.

Says the expert on tube steaks.

> SPAM is looking better n' better.

It weighs in about the same as hot dogs, but has much more salt.
To bring out the natural flavor of the meat, no doubt.

-sw

On Sat, 13 Mar 2010 16:40:44 -0800, Dan Abel wrote:

> You could switch to pork hot dogs? Or you could live with the 6% of
> trans fats?

It closer to 2% of total weight of meat. That's still a lot.

> I don't know why other beef hot dogs don't show trans fats. Perhaps
> their labels aren't compliant yet?
>
> OK, I went to the fridge and found a pack of Ball Park BEEF Franks.
>
> one dog 57g
> 190 calories
> 150 calories from fat
> total fat 16g
> sat fat 7g
> trans fat 1g

I just looked it up on the web before I posted - not having BP
franks in my fridge (I don't like BP's Beef Dogs):

<http://caloriecount.about.com/calories-ball-park-beef-franks-i95366>
<http://www.thedailyplate.com/nutrition-calories/food/ball-park/ball-park-beef-franks>

-sw

On Sat, 13 Mar 2010 19:07:50 -0600, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> >This is not a light-weight hot dog. I didn't know hot dogs were so
>> >evil. But ounce for ounce it coincides almost exactly with Ball
>> >Park Beef Franks.
>>
>> SPAM is looking better n' better.
>
>I actually kinda like the taste of Spam (especially cooked) but it's
>just too bloody SALTY! <sigh>

Well, according to sqwartz like 20% less NA than dawgs. No one sez
you gotta pig out on Spam. I don't eat dawgs all that often either. I
probably average either like once a month... and I never ever eat fast
food.... the last time I ate any fast food has to be like 30 years
ago. I don't even eat pizza out very often... last time I did dago
joint chow was a good year ago. I don't normally eat very salty food
so Spam and hot dogs once or twice a month I don't think is any
biggie. Personally I think all this salty talk is a big crock,
eveyone else on the planet consumes far, FAR more sodium than
Americans. All other ethnicities consume far more salt cured foods
than Americans. In the sodium department Americans are pikers. Unless
your MD informs you about a medical condition necessitating curtailing
sodium intake there is no point in getting all ****ed about it in
advance .... according to the news service medical bulletins nothing
is healthful, may as will put that bullet into your ear now. I think,
no, I know, that all the organic, veggie, and salt freaks are SEVERELY
mentally ill, better they expire as soon as possible, they serve no
useful purpose on this planet whatsover, none! I don't know of anyone
who has lived forever, everyone dies and everyone dies exactly the
same, DEAD! I do know with certainty that the most pleasurable
function all mammals experience is eating, shitting and even ****ing.
Once a human being can no longer eat and excrete they may as will be
dead, in fact then they are dead. Pull the plug.

"Sqwertz" > wrote in message
...
> Went to CostCo today and saw a sign that said $4.99 over the "NEW"
> CostCo-Branded Hot Dogs and Polish Sausages ("As served in CostCo
> Food Courts). So I snarfed a package of each. Then I
> double-checked the price: $4.99 for the Hot Dogs, $9.99 for the
> polish sausages. Uh, OK. But that's about $1.30/lb for all-beef
> hot dogs. What the heck, I'll still take 2 packages of just hot
> dogs and thaw one of them 4-6 months from now when I'm not sick of
> hot dogs.
>
> Each dog "weighs 8% more than the typical 1/4lb hot dog" (I have a
> hunch that it also weighs 8% more than the most non-typical 1/4lb
> hot dogs, too). So that's 123 grams.
>
> 31 of those grams are pure fat (1/4 of the product, 50% USRDA)
> 12 are saturated fat (68% USRDA)
> and 2 of those 31 grams are trans fats (INFINITE% USRDA)
>
> That's 50% more fat than a fully dressed Big Mac.
>
> 1070 mg sodium (50% USRDA) and
> 75mg Cholesterol (25% USRDA)
>
> This is not a light-weight hot dog. I didn't know hot dogs were so
> evil. But ounce for ounce it coincides almost exactly with Ball
> Park Beef Franks and Hebrew National Polish Sausage.
>
> ...Except for the trans fats. I didn't know you could get trans
> fats without using man-made, hydrogenated oils. Are they
> hydrogenating whole cows now? I can't find trans fats in any hot
> dog except for this one. How and why?
>
> Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
> sodium ethyrobate, paprika and extractives, sodium nitrite.
>
> ObRealFood: Leg of lamb for dinner tonight. With either
> vegetable-fortified, herbed cous-cous or orzo.
>
> -sw

Just eat the damn dog and stop complaining.

& the coke comes with the dog for free.


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

On Sat, 13 Mar 2010 21:24:40 -0500, brooklyn1 wrote:

> Well, according to sqwartz like 20% less NA than dawgs.

I never said anything like that, Jerry. Spam has 50% *more* NACL
than hot dogs

> ...and I never ever eat fast
> food.... the last time I ate any fast food has to be like 30 years
> ago. I don't even eat pizza out very often... last time I did dago
> joint chow was a good year ago.

You don't eat out, period. Because you think everybody will spit in
your food. Because you're paranoid and think everybody can see
right through into your core, that you really *are* an asshole and
deserve to have his food spit upon.

> eveyone else on the planet consumes far, FAR more sodium than
> Americans. All other ethnicities consume far more salt cured foods
> than Americans.

Do you have something to back this up? Because it['s not true at
all. It's just another one of those lies to tell yourself so you
can think you're OK eating all that shit.

-sw

> In article >,
> "Dimitri" > wrote:
>
>> Just eat the damn dog and stop complaining.

I'm not complaining, I'm just pointing out a few facts. If
anything, I'm bragging because I got almnost 8lbs of all-beef hot
dogs for $10

>>
>> & the coke comes with the dog for free.

Uh, no. It doesn't, oh foolish one.

-sw (piggybacking due to killfile)

In article >,
Sqwertz > wrote:
>anything, I'm bragging because I got almnost 8lbs of all-beef hot
>dogs for $10

This comment jogged my memory. If these are all-beef then that could account
for the difference in nutrition labelling since I don't recall transfats
naturally occuring in pork like it does in beef.

On 14 Mar 2010 07:39:01 GMT, wrote:

> In article >,
> Sqwertz > wrote:
>>anything, I'm bragging because I got almnost 8lbs of all-beef hot
>>dogs for $10
>
> This comment jogged my memory. If these are all-beef then that could account
> for the difference in nutrition labelling since I don't recall transfats
> naturally occuring in pork like it does in beef.

I did compare the CostCo nutritional info with other all-beef hot
dogs I found listed on the net.

Most likely, the information I used for comparison from those
nutrition sites was just outdated - published before trans fats were
a required category in the labeling info.

As Dan pointed out, the current BP Beef Franks in the fridge do list
trans fats, but the two sites I quoted did not.

-sw

On Sat, 13 Mar 2010 18:01:32 -0600, Pete C. wrote:

> Sqwertz wrote:

>>
>> Ingredients: Beef, water, dextrose, salt, sodium lactate, spices,
>> sodium ethyrobate, paprika and extractives, sodium nitrite.
>>
>> ObRealFood: Leg of lamb for dinner tonight. With either
>> vegetable-fortified, herbed cous-cous or orzo.
>>
>> -sw
>
> As for the other comment, I *want* nitrites in sausages, they are
> supposed to be there.

i thought the scoop was that it's the nitrites that makes 'em pink.

your pal,
blake

On Sat, 13 Mar 2010 20:02:10 -0600, Sqwertz wrote:

> On 14 Mar 2010 00:16:15 GMT, wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>>...Except for the trans fats. I didn't know you could get trans
>>>fats without using man-made, hydrogenated oils. Are they
>>>hydrogenating whole cows now?
>>
>> Transfats occur naturally in the milk and body fat of cows.
>
> I didn't know that.
>
> From Wiki:
>
> "There is another class of trans fats, vaccenic acid, which occurs
> naturally in trace amounts in meat and dairy products from
> ruminants."
>
> 2 grams per 100 grams (the approx weight of the meat in that 123gr
> hot dog) is about 2%. I'd think that qualifies as more than trace
> amounts.
>
>>>I can't find trans fats in any hot dog except for this one. How and why?
>>
>> Probably a labelling issue.
>
> The Trans Fat Police would have a cow over undeclared trans fats.
>
> -sw

where is bobo, anyway?

your pal,
blake

On Sat, 13 Mar 2010 22:10:21 -0600, Sqwertz wrote:

> On Sat, 13 Mar 2010 21:24:40 -0500, brooklyn1 wrote:
>
>> Well, according to sqwartz like 20% less NA than dawgs.
>
> I never said anything like that, Jerry. Spam has 50% *more* NACL
> than hot dogs
>
>> ...and I never ever eat fast
>> food.... the last time I ate any fast food has to be like 30 years
>> ago. I don't even eat pizza out very often... last time I did dago
>> joint chow was a good year ago.
>
> You don't eat out, period. Because you think everybody will spit in
> your food. Because you're paranoid and think everybody can see
> right through into your core, that you really *are* an asshole and
> deserve to have his food spit upon.

bingo.

your pal,
blake

On Sun, 14 Mar 2010 14:07:50 -0400, blake murphy wrote:

> On Sat, 13 Mar 2010 20:02:10 -0600, Sqwertz wrote:
>
>> The Trans Fat Police would have a cow over undeclared trans fats.
>
> where is bobo, anyway?

He went ape and is now terrortizing AFF-F under several different
names, trying to "teach us a lesson".

-sw

On Sat, 13 Mar 2010 18:01:32 -0600, Pete C. wrote:

> As for the other comment, I *want* nitrites in sausages, they are
> supposed to be there.

I don't think I mentioned nitrites except in the ingredients. I
have nothing against nitrites. I have 3 or 4 pounds of pink salts
#1 and #2 in my kitchen.

-sw

On Sun, 14 Mar 2010 14:06:19 -0400, blake murphy wrote:

>> As for the other comment, I *want* nitrites in sausages, they are
>> supposed to be there.
>
> i thought the scoop was that it's the nitrites that makes 'em pink.

The meat they use in them is not very pink after emulsifying the
mixture, so the nitrites in them do not keep them very pink. That's
where paprika and extract of paprika come from - they're not really
for flavor, but for color.

I was just reading about that yesterday in a story about the demise
of one of my favorite meat places:

Stephen's Meat (and Sausage) of San Jose, may it RIP.
http://www.metroactive.com/papers/me...meat-9544.html

-sw

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.

"brooklyn1" > wrote in message
...
| 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.

Also safe to eat...without nitrites they would be grey an dangerous.
http://www.extension.umn.edu/distrib...on/DJ0974.html :
"Nitrite in meat greatly delays development of botulinal toxin (botulism),
develops cured meat flavor and color, retards development of rancidity
and off-odors and off-flavors during storage, inhibits development of
warmed-over flavor, and preserves flavors of spices, smoke, etc."

pavane

On Sun, 14 Mar 2010 23:11:39 -0400, brooklyn1 wrote:

> 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.

As discussed here before, nitrites add a flavor as well. You will
not find any professional chef or charcuterist who will agree with
your statement.

Without nitrites ham does not taste like ham, for example. And
plenty of other examples. Nitrites are not usually used in fresh,
raw sausages.

-sw

In news:rec.food.cooking, "Pete C." > posted on Sat,
13 Mar 2010 18:01:32 -0600 the following:

> As for the other comment, I *want* nitrites in sausages, they are
> supposed to be there.

I remember hearing about study that found bacon prevents stomach cancer
because of the nitrites in the bacon. Well, I do love bacon, but only if
it's very crispy. And I prefer thin-cut bacon, not the thick stuff.

Damaeus

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. All we use here is real butter. The only shortening we
experience comes in whatever packaged foods we get, and I try to get stuff
that doesn't have hydrogenated oils. But if I like the item, I will get
it.

I found a great item that can be eaten in place of cookies. They're sold
at Drug Emporium and are in a white package with blue lettering. They're
buttercrisps imported from Scotland, but I can't remember the brand name.
The Drug Emporium where I go seems to focus mostly on organic foods. It's
their little niche market, and I appreciate them for doing this.

Damaeus

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.

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

On Sun, 14 Mar 2010 14:03:29 -0500, Sqwertz wrote:

> On Sun, 14 Mar 2010 14:07:50 -0400, blake murphy wrote:
>
>> On Sat, 13 Mar 2010 20:02:10 -0600, Sqwertz wrote:
>>
>>> The Trans Fat Police would have a cow over undeclared trans fats.
>>
>> where is bobo, anyway?
>
> He went ape and is now terrortizing AFF-F under several different
> names, trying to "teach us a lesson".
>
> -sw

<snort>

i'm sure it's been a roaring success. has he called the cops on anyone
yet?

your pal,
blake

In news:rec.food.cooking, brooklyn1 > posted on
Mon, 15 Mar 2010 09:16:42 -0400 the following:

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

Got news for you... I've made my own butter from heavy whipping cream and
it was the exact same color as packaged butter, and I didn't put any
coloring in it at all. So either pasteurized cream is colored with
annetto, or packaged butter isn't colored with annetto. And here's the
nutrition label from the side of a package of Great Value salted sweet
cream butter from Wal-Mart. I just scanned it...now I have water droplets
on my scanner glass because the butter came out of the freezer:

http://home.earthlink.net/~phanes7/images/butterbox.jpg

Damaeus

In news:rec.food.cooking, brooklyn1 > posted on
Mon, 15 Mar 2010 11:21:49 -0400 the following:

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

Then why was the butter I made myself from a carton of cream the exact
same color as sticks of Great Value Salted Sweet Cream Butter?

Damaeus

On 3/14/2010 11:32 PM, Sqwertz wrote:
> On Sun, 14 Mar 2010 23:11:39 -0400, brooklyn1 wrote:
>
>> 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.
>
> As discussed here before, nitrites add a flavor as well. You will
> not find any professional chef or charcuterist who will agree with
> your statement.
>
> Without nitrites ham does not taste like ham, for example. And
> plenty of other examples. Nitrites are not usually used in fresh,
> raw sausages.

This notion that nitrites are new and a color fixative is politically
correct claptrap. They have a variety of effects one of which is to
retard the growth of the bacteria that causes botulism and another of
which is to slow the reactions that cause rancidity. As for their use,
prior to the discovery of nitrites, saltpeter was used as a preservative
for those thousands of years. In the late 1800s it was discovered that
the actual preservative was potassium nitrite, converted from saltpeter
by microbial action. So they started cutting out the massive quantities
of saltpeter and instead using much smaller quantities of nitrite.



>
> -sw

On 3/15/2010 7:24 PM, Damaeus wrote:
> In news:rec.food.cooking, > posted on
> Mon, 15 Mar 2010 11:21:49 -0400 the following:
>
>> On Mon, 15 Mar 2010 08:44:16 -0500, > wrote:
>>
>>> 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
>
> Then why was the butter I made myself from a carton of cream the exact
> same color as sticks of Great Value Salted Sweet Cream Butter?

Depends on the source of the cream. The yellow color comes from
carotene from the food the cows eat--not all cows get fresh pasturage.
If they don't then no carotene and no color.

On Mon, 15 Mar 2010 09:16:42 -0400, brooklyn1 wrote:

> Margerine would be snow white like Crisco (not grey) so it's colored
> with annetto...

But Annetto Funicello is a brunette, she's not yellow.

> many years ago margerine came with a capsule of
> annetto one blended in themselves.

Twice is not a typo.

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

And three times removes all chances of doubt.

-sw

On Tue, 16 Mar 2010 10:19:28 -0400, "J. Clarke"
> wrote:

>On 3/14/2010 11:32 PM, Sqwertz wrote:
>> brooklyn1 wrote:
>>> 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.
>>
>> As discussed here before, nitrites add a flavor as well. You will
>> not find any professional chef or charcuterist who will agree with
>> your statement.
>>
>> Without nitrites ham does not taste like ham, for example.

Bullshit... ham tastes like ham because of how it is flavored with
spices, herbs, and smoke... nitrates add very little to flavor,
certainly not enough to overpower spices, herbs, and smoke. And
nitrates are added in minimal quantity, only enough to maintain color
because nitrites are not very healthful, ham is still cured primarily
with plain old salt... but you know that, you're just attempting to
demonstrate how you're a penis

>> And plenty of other examples. Nitrites are not usually used in fresh,
>> raw sausages.

Stop being a pinhead, I know you know better... fresh sausage is NOT
preserved, DWARF!

>This notion that nitrites are new and a color fixative is politically
>correct claptrap. They have a variety of effects one of which is to
>retard the growth of the bacteria.


The fact remains that plain salt (NACL) has been used to preserve
meats for thousands of years, that you don't know that proves you're
ignorance... nitrites retain the red color, but are not necessary for
preserving. And of course salt retards bacteria growth, retarding
bacteria growth is what meat preserving means. Plain old salt all on
it's own is a perfectly good curing agent.

On Tue, 16 Mar 2010 17:25:41 -0400, brooklyn1 wrote:

> On Tue, 16 Mar 2010 10:19:28 -0400, "J. Clarke"
> > wrote:
>
>>On 3/14/2010 11:32 PM, Sqwertz wrote:
>
>>> Without nitrites ham does not taste like ham, for example.
>
> Bullshit... ham tastes like ham because of how it is flavored with
> spices, herbs, and smoke... nitrates add very little to flavor,
> certainly not enough to overpower spices, herbs, and smoke.

Spices and herbs, in ham?!?!?! Real hams do not have spices and
herbs.

http://cooksham.com/product/bone-in-...onal-whole-ham
http://cooksham.com/product/bone-in-...-spiral-sliced
(The exception is the "Brown Sugar ham" has "natural flavorings")

(Not that Cook's is the best ham out there, but it's the first one I
looked up, is very popular and nationally available, and proves my
point)

Spiced hams are pretty rare. They usually come in those 12oz
rectangular containers that say "SPAM" on them. You heard of them?
I think your brain is part SPAM, come to think of it.

And there are plenty of hams that are not smoked: Baked ham, boiled
ham, many UK hams, canned hams, salt-n-pepper hams (yes, that has a
spice in it), and even some dry-cured country hams are not smoked,
just dried.

You really don't know anything at all about cooking or food. Just
these ill-conceived notions you have planted in your brain and
refuse to let go of

[snip more unread blubbering]

-sw