Join Date: Nov 2003
Posts: 369
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Re: What's in a Hot Dog?
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Originally Posted by DudeMan
well benny you can eat what you want to, and i eat crisps chocolate etc etc.. but i also know whats in them, and it is not gross.
and actually i will turn what you said on its head, i am the top of the food chain, i kill it ill eat which bits i find appealing and i dont find a cows vagina at all apetising. so i am not eating it. regardless of how it tastes.
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Absolutely makes sense. As with all stuff in these forums, it's a personal choice. It is a little sobering when you stop to think about the content of what you eat.
Personally I'm not to fussed since I've gotten used to knowing what things are made off thanks to my chef dad, who insisted on trying to ruin my happy chocolate face with stories of aspic and gelatin.....enjoy.
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Most of us know gelatin as the key ingredient in the quivering dessert we call Jell-O®, but cooks also use it to make cheesecakes, mousses, marshmallows, meringues, chiffon pies, ice cream, nougats, aspics, and many other things.
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Gelatin is made from the bones, skins, hooves, and connective tissue of animals, including pigs
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gelatin is made from meat by-products such as skin, bones, cartilage, tendons, and hooves. Most modern gelatin is made from pig skin.
Gelatin is everywhere. It can be found in jelly, aspic, in ice cream, some margarines, sweets like gummy bears, soft caramels, marshmallows, meringues, licorice and cream-filled chocolate cakes, in milk products like yoghurt as well as in pies and convenience food. Cream and foam are often made of jelly with beaten egg white, whipped cream or cream cheese.
Quality-tested wines, cider, apple juice and in some countries also beer, are freed from blurrings, tannin agent and bitter constituents with the help of gelatin. From fizzy drinks it is not removed at all. In milk-shakes with fruit or vegetable additives gelatin prevents the milk from curdling. Vegetable juices are thickened with gelatin and enriched with vitamins and minerals.
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Not all bad though
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The pharmaceutical industries use gelatin in soft and hard medicine capsules, for binding in tablets, in the form of sponges for treating wounds and as a colloid to expand the plasma after severe losses of blood. It is also included in vitamin compounds and cosmetics. People having problems with their nail growth or with their joints and cartilage are treated with gelatin.
As gelatin is so omnipresent, nobody in the industrial nations can avoid its assimilation. Therefore even vegetarians have to doubt whether they are avoiding meat protein completely.
It's purpose in your pie is as a "jelling" or "setting" agent. Without it, your key lime pie would turn out runny. There are substitutes, such as agar flakes (available at your health food store) and carrageenan. Both of these are made from seaweed.
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But I'm sure everyone knew that, so I'll stop rambling now.. |
04-03-2004, 09:22 AM
