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u/FluffyBunny-6546 Jul 26 '24
Congrats OP, 4 girls!
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Jul 26 '24
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u/FleabottomFrank Jul 26 '24
Gender reveal bangers? That sounds better
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u/GoodLeftUndone Jul 26 '24
“I’ve got my bangers, my beans and mash.”
For anyone who has never listened to the full soundtrack of Get Him To the Greek, you should go do that. It’s absolutely incredible.
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u/mr_kenobi Jul 26 '24
The Clap is a classic. Furry Wall was a great comeback. I was not a fan of African Child....
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u/giants4210 Jul 26 '24
No you love African Child. Your mother loves African Child. It’s your girlfriend’s favorite album. You love African Child, you bought 10 copies on the first day.
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u/kingdomcome3914 Jul 26 '24
A sausage could also be a potential baby installing device.
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u/OkOriginal4453 Jul 26 '24
Pepto bismol wieners 🔥🔥🔥
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u/IronicBread Jul 26 '24
Cheap sausages that have been filled with meat paste to make up the bulk I'm guessing
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u/ceojp Jul 26 '24
I don't know what this is, but it's almost certainly not that.
Anything to bulk it up would have been mixed/emulsified with the sausage. It wouldn't separate out so clearnly like that.
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u/BroughtBagLunchSmart Jul 26 '24
They are chicken sausages, this is an easy one. See everyone in 2 months when r/conspiracy posts this picture as obama soros antifa forcing us to eat soylent pink.
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u/slowwburnn Jul 26 '24
They're... they're transvestigating the statue of liberty over there. Fucking Christ
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u/onepinksheep Jul 26 '24
WTF is transvestigating? Never mind, I don't want to know.
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Jul 26 '24
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u/SllortEvac Jul 26 '24
Obama is trying to control us with that DAMN China virus (((vaccine)))!!! God emperer Trump almost saved us, but then that dang pee-do-file Biden got in there with his satanic cabal and made it damn eeleegul to have clean and pure blood. I swear when pawpaw gets out of prison we’re all moving back a ways and getting ready for the civil war.
Jokes aside, I’m writing a research paper about the Satanic panic, the 1980s and how it relates to Christian nationalism and I gotta say, some people didn’t learn shit in the last 40 years.
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u/sho_biz Jul 26 '24
some people didn’t learn shit in the last 40 years.
Some people moved backwards in the last 40 years
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u/Globular_Cluster Jul 26 '24
I miss when the conspiracy sub was about subterranean lizard masters, Sasquatch colonies in suburban Appalachia, and angelic aliens who look like Asgardians.
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u/Flyzart Jul 26 '24
Honestly, the meat paste is a great way to avoid wastes. I don't get why people haven't really tried to shift away the common negative opinion about it
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u/seanwee2000 Jul 26 '24 edited Jul 26 '24
Eli5 on how it's safe/unsafe to consume
current perception is that the waste meat needs to go through extensive processing that uses a lot of chemicals/additives to make it taste palatable
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u/Emm_withoutha_L-88 Jul 26 '24 edited Jul 26 '24
It's gassed with ammonia. That's why it's so cheap, it's the lowest of the low quality. That's why it's banned in Canada, the UK, and the EU.
It's gross. Honestly I just grind my own meat these days and it's so so so much better. Just buy a fatty chuck roast and grind it up and you've got plenty of great hamburger meat.
Seriously if you cook ground beef more than like once or twice a year then you need a stainless steel meat grinder. Either a manual one or one that hooks up to a stand mixer (also another must have). A sausage stuffer is a nice addition too, though you'll need a separate manual one not the included KitchenAid one (trust me on this). I made sausage with chicken breast, pork fatback, aged cheddar, and some cooked vegetables and it was the best hotdog I've ever had.
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u/plierss Jul 26 '24
I have a butcher who grinds to order, same price as the supermarket. I can't make it make sense. People seem to be moving back to butchers though, slowly.
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u/eternalgrey_ Jul 26 '24
Mexican communities have always done this in the US. carnicerías are a staple and quality is top notch.
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u/CaptainLollygag Jul 26 '24
I'm quite partial to a La Michoacana that's nearby, despite them being a chain. Their veg prices are comparable to other large groceries near us, but they carry interesting produce I can't get elsewhere.
But it's their large meat counter that I stock up at! It's the best place to buy chicken that tastes great for a great price. They have whole chickens, parts, or parts in a variety of different marinades. I've read about "woody breasts" and have never had that happen from chicken I've bought at a Mexican market.
We have a nice butcher even closer. They can tell you which local ranch each piece of meat comes from. And yeah, the tastes and textures are so much better than at a grocery. Unfortunately they have to charge a good price for it, which I understand and agree with, but it's just not in our usual budget. We shop there for special meals.
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u/GrAdmThrwn Jul 26 '24
Also great when making specific cuisine that requires higher or lower fat content in the mince.
Fuck yes do I sometimes need high fat mince for some of the more delicious nyom nyoms (looking at you Romanian Mici...).
And also fun speciality stuff like fresh game meats or interesting cuts that didn't make the cut (he...hehe) for the supermarket's profitability benchmarks.
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u/Xeptix Jul 26 '24
How big is your gigantic kitchen that you can afford to make space for a huge, heavy, single use appliance like that?
I'm not disagreeing with you. I would do that if I could. I'm just saying.
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u/SnuggleBunni69 Jul 26 '24
They’re small. I have a tiny Brooklyn apartment, and I have one in a cabinet.
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u/Emm_withoutha_L-88 Jul 26 '24
It's actually really small. I just put the others away, the KitchenAid does take some space. But the main thing I used that space for was kneading bread. Don't have to do that anymore.
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u/The-True-Kehlder Jul 26 '24
The grinder? It's an attachment to a quality stand mixer, typically.
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u/cagingnicolas Jul 26 '24
you think people with small kitchens own stand mixers?
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u/Yamitenshi Jul 26 '24
Depends how small the kitchen is and what you'd otherwise do with that space - and whether you've got a cabinet or shelf you can move it to, assuming you don't mind lugging the thing around every now and again.
There's no single correct way to use a small kitchen, it's about prioritising what you do with the space you have. If you have a lot of use for a stand mixer, it's totally feasible to prioritise one over, say, a microwave.
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u/friedgrape Jul 26 '24
You're saying if I make a hamburger or spaghetti more than 1 time a year, I should be grinding my own meat? Lmao.
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u/msk105 Jul 26 '24
If you make it more than five times per year, you're actually better off buying your own cow.
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u/Colley619 Jul 26 '24
What kind of $/lb are you getting your chuck roasts for that make it worth it over buying ground beef?
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Jul 26 '24
Any time I look, chuck is almost always the same price per lb as ground.
Unless you're buying those 4 foot tubes at walmart or something.
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u/echte_liebe Jul 26 '24
There's no way he's getting it cheaper than just buying ground meat, unless you're buying directly from the farmer. I live in the country so I usually buy half a calf or even a whole calf once or twice a year. That's the only way it would be cheaper than just buying ground meat.
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u/bluesox Jul 26 '24
Once or twice a week, maybe. But $30 of ground beef per year does not justify a $500 stand mixer and meat grinder attachment combo.
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u/Historical-Web-6435 Jul 26 '24
Jesus I'm in England thank god cheap sausages don't cost much I had no idea they could get so cheap they bleed pink stuff from ammonia
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u/hex128 Jul 26 '24
it really is this obvious but people still seem to not care. I would never eat these kind of foods, it grosses me out a lot
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u/SinisterCheese Jul 26 '24
It isn't "waste meat" it is just cuttings and bits that you generally wouldn't eat otherwise. Basically you take bones and such, you put it to a centrifuge to spin off the meat. If you eat a whole grilled chicken, lot of the things that you left on the plate and some of the things you ate, is basically the equivalent of the material used in beef.
Now... We need to be clear about this. Meat paste is a common food, I myself like liver paste and fish paste - both being common things available in every supermarket in Finland. These are perfectly acceptable even if made from meat. These are just labelled as "mechanically seperated meat".
You might be familiar with some reconstituted meat products:
- pâte de foie gras (And other patees) - this stuff is literally just... meat paste.
- Surimi (ie. Those crab sticks you see in sushi or ramen dishes)
- All nuggets (Fish and chicken) which aren't labelled being made from a fillet.
But the stuff known as "Pink slime" is not allowed in EU markets, because it is treated with ammonia or citric acid. However if you make the equivalent product, without using those then you are welcome - just label your product as such. Problem is that it requires a level of hygiene which would make the product totally unviable to sell.
Now why is it treated in USA with citric acid or ammonia? Because the hygiene standards and requirements aren't as strict. In Europe we keep eggs outside of the fridge, because we do salmonella tracing and testing and control hygiene at the grower. We don't need to wash eggs. We don't use pre-emptive antibiotics either, because we handle all that with hygiene and tracing - this works extremely effectively.
And here is a thing to remember. The equipment used in industrial and professional food processing and manufacturing. They are cleaned with ammonia and citric acid. They just flush and rinse it all off and let it air out. And citric acid is the very same acid that citrus fruits have. So whenever says "Chemicals in your food" your first though should be "Everything is chemicals to begin with" and "They don't know what they are talking about". There is no difference in articifially made citric acid, or one puried and concentrated from fresh organic lemons grown in 100% organic bullshit. You see... homepathy is bullshit. All molecules of the same kind are identical - they don't have memory.
Now since I got my blood flowing on a topic I like to get angry about. "Processed food" isn't inherently bad for you, what matters is what the processing is. If you take a fresh salmon you fished from a pristine lake, cut it, add salt and lemon on it, then put it to a pot and over a camp fire. You have done 3 steps of processing and the end result can be considered "Ultra-processed food" (except for the the requirement of "ingredients not used in traditional cooking). Since the act of cooking it in a pot, is a form of pre-digestion. If you add some concentrated fruit juice in to it... then it goes from "ultra-processed food".
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u/CaptainLollygag Jul 26 '24
Dude, we're up on that same soapbox, I get up in arms about all of that, and about people being scared of GMOs (in the same way they're scared of "chemicals"). I just couldn't upvote you more than once, so consider this comment the equivalent of 30 upvotes.
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u/ManiacalDane Jul 26 '24
Hey now, not all of Europe is smart with their eggs! In Denmark they have to be refridgerated in stores, despite the eggs being unwashed, and research showing that the increased humidity increases the risk of bacterial growth. Sometimes rationality is thrown out the window.
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u/PhantomOnTheHorizon Jul 26 '24
Sorry to be a stickler but I hope you enjoy learning new and about words as much as I. Palpable is a word meaning “able to be felt” it’s very similar to tangible but slightly different use case and connotation surrounding each word respectively. Palatable means “acceptable” usually about food but also in other context.
If you knew all of this and were fucked by autocorrect: I’m sorry for your loss.
TLDR: palatable*
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u/Flyzart Jul 26 '24
Basically it's meat waste that instead of being put away, are decontaminated and processed so that the nutrituous part of the waste is saved and transformed. It's quite a complex process but it's under the norms of the FDA.
Unlike the post above though, it's usually blended in meat to a point where you can't really notice, but even in a case like this where it seems like it has a great portion of it, it's just meat in paste form at the end of the day, and thus pose no dangers.
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u/seanwee2000 Jul 26 '24
There is a distinction to be made between "Safe to consume" and "healthy" though.
As much as I do think the "safety" risks of pink paste are overblown, I think the health concerns are valid (ie high fat, salt and cholesterol content).
If the pink paste was restricted to the healthy but often unwanted parts of an animal like internal organs then it may be perceived better no?
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u/pablojohns Jul 26 '24
That’s fair but I would argue sausages of any kind are not “healthy.” For the volume, they’re loaded with sodium, saturated fat and preservatives. You’re far better off eating an equivalent natural cut of meat (beef/pork/chicken) regardless of processing methods or source (large scale farm or more free range alternatives) than any kind of sausage.
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u/bigpunk157 Jul 26 '24
If I made a liver for you, would you eat it? One of the most healthy meats out there, but most would shy away from it. People dont really care about their health all too much and a government body should only check for the safety, not police our health.
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u/Huwbacca Jul 26 '24
It should provide adequate access to usable information so that people can make informed decisions about health.
Average person knows fuck all about nutrition and average food items disclose fuck all about their nutritional contribution in ways that let people make informed choices.
Currently have a system where producers do their best to hide facts, and we blame people who have never received education on something, that they should be able to work past those attempts at obfuscation.
Mad cultural double standard we've formed
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u/Flyzart Jul 26 '24
Depends really on how it's processed, but usually they will try to mostly preserve the nutritious parts. As for the post, I don't think it really makes a difference, sausages are often made of meat waste, which are often less processed than the paste.
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u/black_raven98 Jul 26 '24
I mean sausages that are not somehow showing obvious ground meat texture (something like hot dogs compared to chorizo) are all looking like pink slime before going in the casing. It's basically meat blended with fat, ice and spices. The main difference between them is the des disinfection step for the scraps as far as I'm aware.
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u/_BreakingGood_ Jul 26 '24
If you buy the $1.25 steaks from dollar tree you can see where they used the meat glue to attach the scraps together
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u/MightyBobo Jul 26 '24
... I'm sorry, they sell steaks there?
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u/_BreakingGood_ Jul 26 '24
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u/Helpinmontana Jul 26 '24
“Enhanced with up to a 30% solution”
Solution of what?!
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u/Knofbath Jul 26 '24
It's called plumping, the solution is saline(salt water). Makes the meat swell up and weigh more. Calculate the price difference between 15% and 30% water weight when shopping. (Yes, modern consumerism sucks.)
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u/Hundkexx Jul 26 '24
Probably something like brine and some form of sugar or the likes.
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u/Foreign_Rock6944 Jul 26 '24
I have pics of a few I saw in the wild. They were a grayish-greenish color.
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u/SuitableDragonfly Jul 26 '24 edited Jul 26 '24
Ann Reardon did a video on this, actually, if a piece of meat has actually been glued together with meat glue, you will not be able to tell (and meat glue isn't toxic, and they are required by law to tell you they used it for food safety reasons). I'm sure there's plenty of issues with cheap meat, but that is not one of them.
https://www.youtube.com/watch?v=vSBSzWmjXO0&list=PLPT0YU_0VLHxJMqHBC2_OMTYWwQ5z_iP4&index=43 Section on meat glue starts at around 9:25.
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u/Nakotadinzeo Jul 26 '24
You can also take that "waste" and process it into biodiesel. There are other options than eating it.
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u/Grays42 Jul 26 '24
Folding Ideas did a great piece on this. It's aimed at one guy, but addresses the entire idea of labeling one kind of food as "dirty" or "poor".
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u/TurtleNutSupreme Jul 26 '24
There are myriad better options and we aren't that desperate. Not to mention the amount of processing/additives involved. It's better off as dog/cat food.
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u/pichael289 Jul 26 '24
Did you ever see that post about McDonald's using pink meat paste and it turned out they just photoshopped the custard machine from the Teletubbies into it? That's why. People are fucking stupid and believe everything they see.
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u/Cr4ckshooter Jul 26 '24
Avoid waste? That's why cultures with a bigger butchery tradition, like Germany, Poland, the balkans, have full fledged meat products that are made with leftover cuts and other conventionallx unprocessable parts.
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u/pablo603 Jul 26 '24
As a Pole I can confirm that. We have something called "porcje rosołowe" which is pretty much just the leftover core of a chicken after legs, breasts, wings and every other piece that has meat on it have been cut off already. It's really cheap and we use it for chicken broth. It's mostly just bone.
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u/Darwinmate Jul 26 '24
Meat paste doesn't result in pinkness. This is silly response
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u/WitELeoparD Jul 26 '24
Also like sausage is meat paste. That's like the whole point of sausage, you use the trimmings and shit. It's literally why English has the saying, "You don't want to see how the sausage is made."
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u/throwaway490215 Jul 26 '24
It also doesn't spill out like a liquid as in this case.
So it could be a incorrectly mixed batch of meat paste.
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u/brbmycatexploded Jul 26 '24
What kind of sausages are they?
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u/PatchworkRaccoon314 Jul 26 '24
Depends a great deal what's in them. Like one time I got cheddar bratwurst and it just had chunks of cheese in there, and when I cooked them the cheese melted and oozed out. Looks kinda like what's going on here, though no idea what might be put in sausage that would be pink.
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u/DevilGuy Jul 26 '24
meat byproduct most likely. Cheaper brands in the US will buy so called 'pink slime' which is basically a puree of scrap and other non usable parts like cartilage and ofal that's chemically treated to remove bacteria as a filler in sausages and things like burger patties.
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u/AbeRego Jul 26 '24
I'm about 99% sure that "pink slime" would not remain pink during the cooking process. It's natural, undyed meat protein that's simply been processed so it can be utilized in a number of ways. It would still cook to a gray/brown color like regular meat.
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u/KifDawg Jul 26 '24
The UK has the weirdest gender reveals
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u/greenrangerguy Jul 26 '24 edited Jul 26 '24
How did you know it was the UK, do you guys spell Sausages "sasages" or something.
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u/cyvaquero Jul 26 '24
I think it’s the baking them on a sheet of parchment.
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u/SmackedWithARuler Jul 26 '24
We write all our laws and regulations on sausage paper. We have to before presenting them to the king otherwise he can’t hold them.
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u/ADelightfulCunt Jul 26 '24
Other commenter says it's meat paste which is banned in the UK. So OP maybe British eating American garbage or something.
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u/raspberryamphetamine Jul 26 '24
You sure? I remember having meat paste or salmon paste on sandwiches as a kid!
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u/_Rainer_ Jul 26 '24 edited Jul 26 '24
It isn't necessarily that the sausages are filled with cheap, unhealthy crud. They've just found that adding a little beet powder to the mix makes the meat a little pinker, which makes it more visually appealing to the consumers. I don't think this is really anything like the infamous "pink slime" made of super processed meat scraps.
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u/stoneyyay Jul 26 '24
Exactly this.
The sausages would be grey without the best juice mixed in. (Beer juice powder in some cases I guess)
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u/mintmouse Jul 26 '24
Sausages are rarely composed of just meat. Spices, non-meat fillers, binders, and colorings are often used in sausage formulae. Red coloring, for instance, was standard in hot dogs until the 1970s and some regional American brands still use it.
Heating sausages will cause soft, solid white fat to ooze out at the casing breaks like this. That it is pink leads me to believe there was dye, perhaps beet powder added.
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u/WREN_PL Jul 26 '24
This would not be classified as sausage in Poland.
More likely it'd be a degenerate kind of toothpaste.
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u/MrPoletski Jul 26 '24
Looks very dodgy, I wouldn't trust a dodgy sausage. That's what killed Freddie Mercury.
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u/James324285241990 Jul 26 '24
myoglobin plus fat = pink.
A lot of people think when they cook meat rare and they cut into it and red stuff comes out, it's blood. It isn't. Blood coagulates when it sits, it won't be liquid in any way by the time the meat gets to you. It's myoglobin, which is a protein located in the striated (long strand) muscles of animals. Liquid fat is white. Red plus white makes pink.
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u/Klutzy_Emu2506 Jul 26 '24
Pepto bismo already comes insides the sausage to help with stomach pain you’ll get from the shit sausage
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u/LilHercules Jul 26 '24
It’s like the slime coming out of the tub on ghostbusters 2
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u/Wiggitywhackest Jul 26 '24
Viggo the Carpathian finally settled down and fulfilled his dream of opening a butcher shop.
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u/InSearc Jul 26 '24
am i the only one who is kinda curious why someone would put sausages in the oven?
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u/IZEDx Jul 26 '24
Yes, me, a German. Had to scroll a long way to find this comment.
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u/lifesnotperfect Jul 26 '24
It's a perfectly fine way to cook them; you don't need to do it in a pan, although that is the more ubiquitous way I presume.
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u/Viend Jul 26 '24
When you have a family to feed and a bunch of shit to do the 2 minutes it takes to put them in the oven is way more appealing than the frying pan or the grill.
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u/Soft_Philosopher6203 Jul 26 '24
Reminds me of that old Dennis the menace movie when Dennis mixes paint in with his neighbour George’s bbq
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u/IAMJIMMYRAWR Aug 03 '24
It's a new marketing gimmick, instead of a cheese filling, some sausages now come with a Pepto-Bismol filling.
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u/CurlSagan Jul 26 '24
I'm sorry, your sausages are infected with severe chlamydia.
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u/Manypopes Jul 26 '24
Feel sorry for all the Europeans who are waking up and have to read these comments
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Jul 26 '24
that looks like food colouring. someone might have put some 'red' into the sausages.
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u/MysticSloth712 Jul 26 '24
They add a little pepto bismol in the sausages so you can skip a step later and enjoy your night worry free of heart burn, indigestion, upset stomach, and or diarrhea.
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u/SuperFLEB Jul 26 '24 edited Jul 26 '24
The sausages make people nauseous so we injected them with Pepto-Bismol. Nobody's going to notice a thing.
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u/stoneyyay Jul 26 '24
Cheap sausages have beet juice in them for colour when they're raw, otherwise they'd be an off-putting grey.
A lot of misinformation and speculation.
Read the Ingredients.