M
MajorComplainer
Guest
If you buy those big bags of rice in Chinatown, make sure you rinse the rice three or four times before you cook it.
I use that water to wash my dishes...
If you buy those big bags of rice in Chinatown, make sure you rinse the rice three or four times before you cook it.
The U.S. Food and Drug Administration haso warned consumers not to buy or eat imported fish from China labeled as monkfish because it might actually be pufferfish, which contains a potentially deadly toxin called tetrodotoxin. IIRC, the Star reported on a fellow in Toronto who bought some of this poisonous fish at a Chinese market last year.Go to T&T Supermarket and tell me if people have problem buying Chinese-made food!
Admiral Beez said:Um, the poisonous Chinese made toothpaste was being sold by T&T here in Canada, right up until the recall. Right now, any supermarket that prides itself on selling food and consumer products from China should be avoided. Eventually China will get its house in order, but not today.
Generally, you will not find anyone with a lower view of mainland Chinese products than Hong Kong people...
Field Marshall von Komplainer: I don't think you'll be truly happy until you and Admiral Beez have joined forces, invaded a small Third World country, terrorized and evicted the locals, and created a society of people just like yourselves.
I always avoid Chinese-made product. It might make my eyes go slitty and turn my r's into l's
Beijing delicacy? Cardboard buns
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Jul 12, 2007 06:31 AM
Associated press
BEIJING – Chopped cardboard, softened with an industrial chemical and made tasty with pork flavoring, is a main ingredient in batches of steamed buns sold in one Beijing neighborhood, state television said.
The report, aired late Wednesday on China Central Television, highlights the country's problems with food safety despite government efforts to improve the situation.
Countless small, often illegally run operations exist across China and make money cutting corners by using inexpensive ingredients or unsavory substitutes. They are almost impossible to regulate.
China Central Television's undercover investigation features the shirtless, shorts-clad maker of the buns, called baozi, explaining the contents of the product sold in Beijing's sprawling Chaoyang district.
The hidden camera follows the man, whose face is not shown, into a ramshackle building where steamers are filled with the fluffy white buns, traditionally stuffed with minced pork.
The surroundings are filthy, with water puddles and piles of old furniture and cardboard on the ground.
"What's in the recipe?" the reporter asks. "Six to four,'' the man says.
"You mean 60 percent cardboard? What is the other 40 percent?'' asks the reporter. "Fatty meat," the man replies.
The bun maker and his assistants then give a demonstration on how the product is made.
Squares of cardboard picked from the ground are first soaked to a pulp in a plastic basin of caustic soda – a chemical base commonly used in manufacturing paper and soap – then chopped into tiny morsels with a cleaver. Fatty pork and powdered seasoning are stirred in.
Soon, steaming servings of the buns appear on-screen. The reporter takes a bite.
"This baozi filling is kind of tough. Not much taste," he says. "Can other people taste the difference?''
"Most people can't. It fools the average person," the maker says. "I don't eat them myself.''
The police eventually show up and shut down the operation.