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Friday, August 17, 2007
One steak, hold the carbon monoxide
The Atlanta Journal-Constitution
Many of us look at the color of the ground beef we’re considering before buying it. If it looks brown, we pass it up.
What if something were added to meat packages that kept the meat looking bright red long after it normally would have oxidized and turned brown? For the past few years, some large meatpackers have added carbon monoxide to packages. It’s also used on some seafood. (In fact, the industry has a nickname for this: Tailpipe tuna.)
The FDA approved the practice, but it’s been controversial with consumers and food safety advocates, who argue that it’s deceptive.
Congress has been looking at the issue, and considering requiring labels that disclose when meat is treated with carbon monoxide. Now FDA Week reports that Tyson Foods, the country’s largest meat processor, will stop packaging meat with carbon monoxide.
Are you aware of this process? Do you pick meat based on its color? Do you think it’s OK to use carbon monoxide to keep a steak cherry-red or pork blush-pink when the meat might be up to five weeks old?
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Londzell’s Jazzes things up in Roswell
The Atlanta Journal-Constitution
Londzell’s Blues and Jazz Cafe has opened on Holcomb Bridge Road in Roswell, booking local and national jazz and blues artists. The menu has a modern Southern twist, with shrimp and grits, veal meatloaf and a “black and blues” burger headlining. 2300 Holcomb Bridge Road (in the Kroger Shopping Center), 678-795-9100. londzell’s
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Charging for a Neat Drink
The Atlanta Journal-Constitution
A reader who chooses to remain anonymous emailed to tell me that he recently was charged a $1 fee for a neat drink (plus the cost of the drink) at a local restaurant. Geez… I thought it was bad enough to be charged for ice. Ice fees, neat fees, corkage fees…. what’s next? Napkin fees? Who’s got a horror story here?
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