Unless you have been a devotee of Jamie Oliver (I'm a huge fan of his shows and technique/attitude) you probably weren't aware that McDonald's (and Burger King) use a product that is a blend of "off cuts" and ammonium hydroxide to extend their burger in the U.S. Jamie labeled it "pink slime" and McDonald's has finally agreed to remove it from the their hamburger. It is only used in the U.S. (UK, Irish and European MickyD's get their beef from local suppliers.) The reality is it only raises the cost of the burger a penny or so, so why not get pure beef? No word on the fate of "pink slime" from Burger King.
An aside: If you haven't watched Jamie's show on the Food Channel (6pm weekdays on my cable) then you should. Not only is he a very creative cook but he often gathers the food from his own garden and shows you how to make the most of it. Simple but very good cooking. He is fun to watch as well.
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