Comments on: The real reason pink slime is so delicious

By: Lokyra Stone

Lokyra Stone — Mon, 30 Apr 2012 19:05:48 +0000

I am unsure what kind of a response this is. Other than one that uses many a’s.

By: Jeff Vrabel

Jeff Vrabel — Mon, 30 Apr 2012 19:00:46 +0000

AAAAAAAAAAAAAAA

By: Lokyra Stone

Lokyra Stone — Mon, 30 Apr 2012 18:31:45 +0000

http://www.flickr.com/photos/sapphirelupa/6909416930/in/set-72157627129815152

By: Jeff Vrabel

Jeff Vrabel — Fri, 20 Apr 2012 13:20:25 +0000

Can you raise your own hot dogs?

By: Lokyra Stone

Lokyra Stone — Fri, 20 Apr 2012 00:57:25 +0000

First of all, this made me feel all superior-like for starting a farm this year. We’ll be raising our own chickens, ducks, pigs, cattle, goats, and sheep. TAKE THAT, DISGUSTING OVER-PROCESSED FOODS.
Fight the establishment. Yeah.

Secondly, I’m surprised kids all over the country aren’t throwing parties. “YES! WE GET TO EAT PINK SLIME!!!!!!”

Thirdly- I am still going to eat hotdogs.

By: Jeff Vrabel

Jeff Vrabel — Thu, 19 Apr 2012 13:24:58 +0000

aw gosh. thanks for stopping by!

By: Honest Mom

Honest Mom — Thu, 19 Apr 2012 01:09:29 +0000

Oh my LORD you make me giggle. What a great post. A triple-pantsy pants funny post. *chortle*

By: Jeff Vrabel

Jeff Vrabel — Thu, 19 Apr 2012 00:58:22 +0000

I think you’re right, Randy, this sounds like a temporary horror story that’ll be forgotten when it comes time to renew or re-up or whatever happens with this sort of thing. Envious of your homegrown supply.

By: Randy Dutton

Randy Dutton — Wed, 18 Apr 2012 18:24:17 +0000

Jeff, Pink Slime is the name of my short story that explores this issue in depth. Surprisingly, it becomes more about government paternalism and lack of transparency than about food safety, though I have to say your visuals were quite entertaining. Go to http://www.pinkslime.US. Some of the issues addressed in the story are LFTB’s lack of gelling, its lowered moisture retention, the smell from just opened packaging if well above pH7.5, higher insoluble tissue (more connective tissue), and possibility of some additives to address the prior issues. Why doesn’t the USDA just allow labeling? That becomes a WTO issue and they don’t want a precedent with other requested labeling such as GMO. The President could change that by withdrawing from the COOL (Country of Origin Labeling) treaty. I’ve no doubt that vegans and environmentalists love this issue to continue. Why? Because it scares people away from meat, ‘necessarily raises the cost of meat’, and reducing beef is seen by environmentalists as making America ‘more sustainable’. There are a number of issues the MSM isn’t addressing.

My prediction is that LFTB will be back on most store shelves in a couple months. The difference is that the USDA will FINALLY allow voluntary labeling. As for me? I’ve got three head of grass fed highland/angus beef. I know exactly what’s in my beef.

By: Jeff Vrabel

Jeff Vrabel — Wed, 18 Apr 2012 16:32:23 +0000

I fully agree with your disgusted-sounding retort from the 80s, and hope that the Bobby Brown video had something to do with it