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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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03-31-2011, 12:11 AM
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#16 |
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Knows what a fatty is.
Join Date: 05-24-10
Location: University Place, Washington
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What was that quote? "If it's good enough for McDonalds, it's good enough for me"?
Huh? Wha? You've got to be kidding me. McD's the home of the McRib!?! I'll pass on both accounts: Meat Glue AND McDonalds!
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Pat 'MADDOG' Maddock, MADDOG'S BBQ (PNWBA, KCBS), "One farkin' vegan at a time!" |
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04-01-2011, 12:49 PM
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#17 | |
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Babbling Farker
  
Join Date: 12-18-07
Location: Woodridge, IL
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Quote:
If you ever ate surimi, that fake crab product, you've probably eaten this stuff. I don't like the idea of the uses in the video, but there are a lot of high end chefs using it to make some of what they serve more intersting and creative. Wylie Dufresne of WD-50 in NYC for example. Guess it all depends on what it's being used for? French Culinary institute in NYC even has a class dedicated to it.
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2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list 
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