Cookaholics Bulletin Board

Interesting video.

http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseCarouselUI=hide

We use meat glue on occasion at the restaurant, but never in the way that "expose" suggests. Transglutaminase is not the "devil" this piece suggests. It has very legitimate applications in a professional kitchen to create dishes that otherwise would not be possible, e.g., binding different types of fish together in a 'modernist' application. We never have (and never will) try to put together something to "fool or trick" a customer. That's unethical, and I feel that either there are a lot of unethical butchers in Australia, or the producers of the segment were bored and completely exaggerated a handful of problems to create an interesting segment.

My $.02.

Amy

I just posted the link to the video. The original e-mail that came with this was meant to cause some Hysteria, so that's why I didn't bother copying that into the thread.