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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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Unread 03-31-2011, 12:11 AM   #16
Knows what a fatty is.
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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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Unread 04-01-2011, 12:49 PM   #17
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Originally Posted by BBQ Bandit View Post
Just saw that enzyme being used on a recent episode (Marcel's Quantum Kitchen)... reformed a meat log... like a sausage fatty.
Saw this show the other night also. Thanks for jogging my memory of where I'd seen this!

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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