Author: Lono_Sainoa

Hotdogs in China [Copy link] 中文

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Post time 2012-2-24 06:05:15 |Display all floors
canada_man Post time: 2012-2-23 02:51
muchos buenas perro caliente - dos por favor !!!   hmmmmmm . . .    +
uno ...

noda no complendo. si
jia na da ren

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Post time 2012-3-6 00:51:53 |Display all floors
snappysammy Post time: 2012-2-24 05:35
Hot Dogs in US are 8 to a Package...NOT TEN.....Most US Hot Dogs today are skinless, don't have the ...

let's go Yankees
Never Let Anyone Outside The Family Know What You're Thinking.

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Post time 2012-3-6 01:01:49 |Display all floors
canada_man Post time: 2012-2-23 02:51
muchos buenas perro caliente - dos por favor !!!   hmmmmmm . . .    +
uno ...

Si senor, los perros calientes son muy ricos y sabrosos. Thres por favor !!!





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Post time 2012-3-6 05:36:34 |Display all floors
chinanumberone Post time: 2012-3-6 01:01
Si senor, los perros calientes son muy ricos y sabrosos. Thres por favor !!!

中国第一

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Post time 2012-3-6 17:59:27 |Display all floors
This post was edited by Lono_Sainoa at 2012-3-6 18:01
snappysammy Post time: 2012-2-24 05:35
Hot Dogs in US are 8 to a Package...NOT TEN.....Most US Hot Dogs today are skinless, don't have the ...

Well, like I said, the ones in China claim to be Chicken franks, but they look and taste like pork..

american ones are white, they are clearly processed differently

The chicken franks in China are cured with Sodium Nitrite or Sodium Nitrate

even a duck breast, when properly cured, will taste something like Pork or Ham

Duck Breast Prosciutto is remarkably pork-like.. and some people couldnt tell the difference between that and a cured Ham of some kind

you can do the same to turkey and chicken as well..

its the Nitrate & Nitrite which gives meat the Pink color and cured "bacon-like" flavor anyway

without it, there would be no sausage, ham, or bacon.. it would just be normal pork.. a far cry from any ham, bacon, or cured sausage

america processes their chicken & Turkey franks much like they do their smoked boneless turkey-breast used for deli cuts.. who knows how they do it.. its a complete mystery.. but it doesnt need pink-salts

the chinese chicken franks are processed like the pork franks in america,

which means you cant really tell much of a difference between chicken and pork, anything cured with nitrites or nitrates, takes on a similar color and flavor

case and point.

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Post time 2012-3-6 18:06:15 |Display all floors
This post was edited by Lono_Sainoa at 2012-3-6 18:24

nitrates and nitrites are proven human carcinogens which can sometimes convert to toxic cancer-causing chemicals during the digestion process

so they should be eaten in small amounts

China may not even have a "Safe limit" of nitrites & nitrates like america does

more nitrates & more nitrites decreases the curing time dramatically, saving huge costs to bacon, ham, and Sausage manufacturers, but also creates a much more potentially dangerous end-product

i have eaten bacon in China i am SURE had WAY more nitrites and/or nitrates than any other bacon i've ever had..

and if nitrate is used (as with dry sausages) in addition to nitrite, the toxicity could be much higher and much longer-lasting..

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Post time 2012-3-6 18:15:12 |Display all floors
which includes all cured & dry-cured sausages, and all cured meats of any kind, including prosciutto, all dried salamis and the like, and all fresh cured pork products like ham, bacon, hotdogs, and other such items

if you add smoke to any of those, you add even more cancer-causing carcinogens.. smoked hams, sausages, & Bacons contain carcinogens from the smoke itself as well...

if made at home, using nitrites and nitrates, and not made for profit, but giving double or triple the curing time commercial manufacturers give, with half or a third or even a quarter or less of the amounts of curing salts used in commercial manufacturing, and eaten in small amounts, and smoked carefully and properly using the proper tacking method, these meats can be enjoyed happily and healthily throughout your life

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