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Old 29th August 2012, 08:06 PM   #1261
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You should have a go at schmalz on whole grain, down south in Germany.

(each to their own)
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Old 29th August 2012, 08:10 PM   #1262
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Quote:
Originally Posted by Cal Weldon View Post
Yes, that's a Federal regulation in your country. If the addition of nitrates is from natural sources they can say, 'no added nitrates' and call it 'uncured'. Both of which are incorrect. It is another example of how wrong things can go if left to the devices of those not well versed. It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.

Curing is just a form of food preservation. Salting was one of the first known to the caucasian Europeans, just like smoking and drying to the North American aboriginals. They are all forms of curing. The Trader Joe label is a result of the wrong road being taken to make the public believe they are being offered a healthier option, nothing more than a marketing gimmick.
Check also for the tell tale celery seed, another way for the stealth addition of nitrates.
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Old 29th August 2012, 08:11 PM   #1263
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Originally Posted by jacco vermeulen View Post
You should have a go at schmalz on whole grain, down south in Germany.

(each to their own)
Goose I hope, offered to us at every breakfast.
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Old 29th August 2012, 08:44 PM   #1264
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Quote:
Originally Posted by scott wurcer View Post
Check also for the tell tale celery seed, another way for the stealth addition of nitrates.
Quote:
Originally Posted by Cal Weldon View Post
It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.
We're on the same page Scott.
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Old 29th August 2012, 09:25 PM   #1265
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Quote:
Originally Posted by scott wurcer View Post
Goose I hope, offered to us at every breakfast.
Pig

(I could live with goose schmalTz every day, use several pints of graisse d'oie a year for cooking)
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Old 29th August 2012, 10:17 PM   #1266
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Roast potatoes in goose fat!

Delia's best.
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Old 2nd September 2012, 05:31 PM   #1267
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At our local farmer's market (Halifax Seaport Farmers' Market) there is a Bavarian butcher. They make excellent sausages, and they sell a "nitrite-free double-smoked bacon" which is excellent. I can't speak to the presence of nitrites, nor how much nitrate might be in the bacon, but it tastes great!
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Old 2nd September 2012, 05:32 PM   #1268
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This was actually quite good pizza -- the truck with a wood burning oven pulled up to the driveway:
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Old 2nd September 2012, 06:38 PM   #1269
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"nitrite-free double-smoked bacon"
Perhaps they are nitrite free but not nitrate free. Your body will do the rest converting them to nitrites.
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Old 3rd September 2012, 07:40 PM   #1270
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Hey, get that, a near 1 meter construction.

It's a tipical spanish one, it has pork loin, fried green peppers, slices of fresh tomato, slices of jamon serrano, french ommelette and, on top of that, a big chunk of ali-oli (garlic mayonnaise).

Enjoy it, I did!
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