Posted on 07/16/2016 11:41:55 PM PDT by nickcarraway
Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single-slice pizza to four-star sushi. We have fish markets, Shake Shacks and, as of this year, 74 Michelin-starred restaurants.
Yet most everything we eat is fraudulent.
In his new book, “Real Food Fake Food,” author Larry Olmsted exposes the breadth of counterfeit foods we’re unknowingly eating. After reading it, you’ll want to be fed intravenously for the rest of your life.
(Excerpt) Read more at nypost.com ...
I smell a red herring. Corruption in the journalism industry is so rife that in 2014, President Obama formed the Presidential Task Force on Illegal, Unreported, and Unregulated Journalistic Fraud.
Attempting to back up your thoughts on “meat glued” steaks.
A large chain opened near us. Always packed, not cheap either.
I always ordered the filet. It always, 100% of the time looked the same. Size, shape etc.. I started asking the wife, “does this seem odd?”.
Even at the store no two look the same.
Then I watched that report on “meat glue”. Figured w/o question I had my answer! Haven’t been back.
As for organic produce, please, the stores are overloaded with the “reported” stuff. Simply not possible, so we knew it had to be a scam.
Go on Youtube and search for Penn & Teller's Bull$h!t. There is one on the organic food scam. Very enlightening. And funny too.
I believe the information I read about the Olive Oil scammers was linked here at FR several months ago. Very informative.
That is why I eat at McDonalds. I have no expectations, so no worries.
“For example, a lot what the menu says is Chilean Sea bass, is something else.”
Maybe the fish self-identified as a Chilean Sea bass...I’m not sure which restroom that would entitle it to use though.
It's probably even better to grow your own as some here do but in the city, I don't have that option.
Even the seemingly healthy "yogurt" aisle is full of sugared concoctions that are little better than ice cream with hot fudge. I prefer the plain whole-milk skyr or other strained yogurts which I can sweeten up naturally by mixing in blueberries or blackberries.
Restaurant eating is dicey. You never know what they put in your food and how they "cut" their olive oil and other shortcuts. I always put on pounds quickly when I eat in restaurants because I think they use way too much inferior ingredients to keep their margins up.
A good friend of mine returned from a Japan trip recently. She finds it hard to eat anything over here because the food in Japan is of such high quality compared to here in U.S.
Please see my post #67.
That Kobe is probably Wagyu
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This is supposed to be a revelation?? Wagyu IS Kobe ,,, Kobe is a region not a breed of cattle , it’s the same thing with Champagne ... It’s a region and they own the name but same or better sparkling wines can and are made elsewhere. The truth about “Kobe” beef is that it IS Wagyu and land is so expensive in Japan that they contract with American ranchers to grow their cattle. The Wagyu stock is flown back to Japan and is fattened up for maybe a month before it’s slaughtered and sold.
I’m thinking of going all California olive oil from now on...I try to buy all American grown goods...from beer to wine to produce...sometimes I’ll make an exception and buy from Canada..
I actually prefer the grated parmesan cheese than the chunk type you grate yourself....the shaker type parmesan has a salty taste and its great when mixed into salads....
I don't see how that can be. They aren't the same shape or taste at all. Tilapia is flat while catfish is plump. Or maybe it's because I live on a river so know what a real catfish is.
That's true about the middle of the grocery store. I just did the monthly shopping and most everything was from the outside. Mostly produce, dairy (yeah, full of chemicals) and meats for the freezer.
I switched to a vegan diet back in March and I’m glad. I figure there’s not many ways they can screw up rice, dried beans, nuts, fruits, and vegetables. Other than the pesticides. (sigh)
Lobster, crawfish, and langostino all look and taste the same to me. I make crawfish bisque, and have had lobster bisque, and it seems a waste to grind up Maine lobster tails to make bisque, when langostino is pretty much the same ground up. I would prefer getting more meat in my bisque than having a tiny bit of ‘real’ Maine lobster. So Red ‘Lobster’ gets a pass from me.
No intended argument there. As good a word as ever was......spushi
KYPD
This is criminal. Caveat emptor should not mean you need to be a food scientist to know you are not being ripped off.
No problem..... :0) Have a great day.
So I guess you’ve heard of a “mater sammich.”
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