The FDA are not well known for being proactive, that can easily be explained by the fact that the top level of management is populated mostly by ex-members of Big-Food, Big-Pharma, and Big-Agri. To most of us that watch the FDA it is little more than a PR arm of the industries it represents. The Golden Parachute for a job well done is a seat at the top table.

The USDA in many ways are little more than the mouthpiece of the FDA. So pretty much they ‘Tow the line’ or find that their Golden Parachute is one cord short.

Generally it involves a bunch of people dying and bunches more getting stuck in the Intensive Care Unit of your favorite hospital.

So what’s the story with Pink Slime?

The “slime” consists of beef by-products: cow intestines, connective tissue and other parts that are not used in traditional beef cuts.

Well hold on. I like most animal bits. If you have a fresh critter, almost every part has a use. The key is the timing. Organs are best played soon.

Those parts are more susceptible to E. coli and salmonella contamination, so the last ingredient to the “pink slime” is ammonium hydroxide, which kills that bacteria.

Whats not to love about a dose of Lips, Guts, and animal naughty bits, all ground up and a dose of stuff that sounds like it belongs in your pool or Hairdressing Salon rather than your burger?

Pink Slime does sound yummy. But even the big boys of NFI (No Food Involved)d have bowed to pressure:

McDonald’s, Taco Bell and Burger King all decided in January they would stop using the “pink slime” in their food after pressure from celebrity chef Jamie Oliver.

Of course Pink Slime is still just fine in the School Lunch program. I never thought I would see the day that the fast food clowns, Chihuahuas, and fat kings wearing paper crowns might do something useful in the food world. But they have.

Pink Slime is still very much a part of School Lunches. So when you send little Johnny and Sue off to school in the morning please remember to tell them to eat their ‘Pink Slime’.

The plant that produces the “slime,” Beef Products Inc., estimates its ammonia-based product is used in 70 percent of the ground beef sold in the United States.

If you are planning a BBQ and not sure that your burgers have ammonia in them, a couple of squirts from whatever you can find under the sink or in the bathroom should work. My wife pointed out that it is important to read the labels first. The FDA has yet to approve Bleach! Apparently mixing Ammonia and Bleach in a burger is bad! There goes my plan of a pure white burger that tastes like a swimming pool. I was going to call it the Jimmy Buffet.

Simon Barrett    

 

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