A True Artistic Genius...
oldtrout
>http://edition.cnn.com/2004/TECH/science/03/26/red.iceberg.ap/index.html<
ot
Heather Morrison
"oldtrout" <no-...@home.ca> wrote in message
news:6s1c60185gibdjgdh...@4ax.com...
Troutie,
that guy is wierd...He's just a Christo wannabe...
toodles
HeatherM
wmd
was environmentally friendly.
It seems like quite a selfish thing for the artist to do. He did this in
an area that is a tourist attraction for the scenery and beauty. I hope
his "art" doesn't cause a downturn in their tourism. God knows how long
it will last - presumably until the iceberg floats away or melts.
Unfortunately, we are playing right into what he wants. Artists often do
things for the attention and controversy of what their act generates.
It's part of the "art".
wmd
Bob
>
> I read this, and my first thought was that I really hope the dye he used
> was environmentally friendly.
>
> It seems like quite a selfish thing for the artist to do. He did this in
> an area that is a tourist attraction for the scenery and beauty. I hope
> his "art" doesn't cause a downturn in their tourism. God knows how long
> it will last - presumably until the iceberg floats away or melts.
>
> Unfortunately, we are playing right into what he wants. Artists often do
> things for the attention and controversy of what their act generates.
> It's part of the "art".
Controversial artists are often leaders in developping society and
bringing forward new ideas. What I seem to recall about that article was
that they were using dye used to colour meat - food that we buy and eat.
Why does meat have to be coloured artificially for us to buy it? What
about farmed fish? Or cheese - why does cheese and butter need to have
its natural colour modified for us to eat it?
Having worked in a slaughterhouse, I already know that some cuts of meat
can be optimized (increased in value) by adding water. Meat is sold by
weight and water doesn't cost a lot. I never saw any dye being added to
meat, but if the product exists, somebody must be using it.
Bob
Norma Jean DeViller
"Bob" <bobr...@yahoonospam.ca> wrote in message
news:4066FDE1...@yahoonospam.ca...
> wmd wrote:
> >
> > I read this, and my first thought was that I really hope the dye he used
> > was environmentally friendly.
> >
> > It seems like quite a selfish thing for the artist to do. He did this in
> > an area that is a tourist attraction for the scenery and beauty. I hope
> > his "art" doesn't cause a downturn in their tourism. God knows how long
> > it will last - presumably until the iceberg floats away or melts.
> >
> > Unfortunately, we are playing right into what he wants. Artists often do
> > things for the attention and controversy of what their act generates.
> > It's part of the "art".
>
> Controversial artists are often leaders in developping society and
> bringing forward new ideas. What I seem to recall about that article was
> that they were using dye used to colour meat - food that we buy and eat.
> Why does meat have to be coloured artificially for us to buy it? What
> about farmed fish? Or cheese - why does cheese and butter need to have
> its natural colour modified for us to eat it?
I think colour is added to margerine so that it's distinguishable from
butter (there's some sort of industry reasoning behind that decision). I
think dyes are only added to processed meats, perhaps to make them more
aestethically pleasing.
> Having worked in a slaughterhouse, I already know that some cuts of meat
> can be optimized (increased in value) by adding water. Meat is sold by
> weight and water doesn't cost a lot. I never saw any dye being added to
> meat, but if the product exists, somebody must be using it.
>
I took meat cutting as a part of a Commercial Cooking course about 20 years
ago, the only thing I remember using water for was cleaning away bone
debris, and in the grinding of hamburger, I don't remember any dyes being
used. (We cut, portioned and wrapped a couple of sides of beef.)
oldtrout
>wmd wrote:
>>
>> I read this, and my first thought was that I really hope the dye he used
>> was environmentally friendly.
>>
>> It seems like quite a selfish thing for the artist to do. He did this in
>> an area that is a tourist attraction for the scenery and beauty. I hope
>> his "art" doesn't cause a downturn in their tourism. God knows how long
>> it will last - presumably until the iceberg floats away or melts.
>>
>> Unfortunately, we are playing right into what he wants. Artists often do
>> things for the attention and controversy of what their act generates.
>> It's part of the "art".
>
>Controversial artists are often leaders in developping society and
>bringing forward new ideas. What I seem to recall about that article was
>that they were using dye used to colour meat - food that we buy and eat.
>Why does meat have to be coloured artificially for us to buy it? What
>about farmed fish? Or cheese - why does cheese and butter need to have
>its natural colour modified for us to eat it?
>Having worked in a slaughterhouse, I already know that some cuts of meat
>can be optimized (increased in value) by adding water.
Many of the places that sell cooked lobsters take them out of the boiling water
and immerged them in cold water. The cold water is drawn into the shells and
thus the weight goes up. This is very apparent when you buy a "cooked" lobster.
Break it in two and watch the water POUR out.
ot
oldtrout
<njv...@ns.sympatico.ca> wrote:
>
>"Bob" <bobr...@yahoonospam.ca> wrote in message
>news:4066FDE1...@yahoonospam.ca...
>> wmd wrote:
>> >
>> > I read this, and my first thought was that I really hope the dye he used
>> > was environmentally friendly.
>> >
>> > It seems like quite a selfish thing for the artist to do. He did this in
>> > an area that is a tourist attraction for the scenery and beauty. I hope
>> > his "art" doesn't cause a downturn in their tourism. God knows how long
>> > it will last - presumably until the iceberg floats away or melts.
>> >
>> > Unfortunately, we are playing right into what he wants. Artists often do
>> > things for the attention and controversy of what their act generates.
>> > It's part of the "art".
>>
>> Controversial artists are often leaders in developping society and
>> bringing forward new ideas. What I seem to recall about that article was
>> that they were using dye used to colour meat - food that we buy and eat.
>> Why does meat have to be coloured artificially for us to buy it? What
>> about farmed fish? Or cheese - why does cheese and butter need to have
>> its natural colour modified for us to eat it?
>
>I think colour is added to margerine so that it's distinguishable from
>butter (there's some sort of industry reasoning behind that decision). I
>think dyes are only added to processed meats, perhaps to make them more
>aestethically pleasing.
When it "first" came out it was against the law in PQ to sell it coloured that
is why some companies developed the plastic pouches with a colour dye spot in
it. Squeeze the bag and watch the colour change. :-)
>
>> Having worked in a slaughterhouse, I already know that some cuts of meat
>> can be optimized (increased in value) by adding water. Meat is sold by
>> weight and water doesn't cost a lot. I never saw any dye being added to
>> meat, but if the product exists, somebody must be using it.
>>
>
>I took meat cutting as a part of a Commercial Cooking course about 20 years
>ago, the only thing I remember using water for was cleaning away bone
>debris, and in the grinding of hamburger, I don't remember any dyes being
>used. (We cut, portioned and wrapped a couple of sides of beef.)
Inserting water is an old trick. Not likely anyole will addmit it.
Dye is often use to colour meat. It is done all the time in pickled and corned
meat. I can assure you that the corned beef and pork in those vacumn sealed bags
does have that colour when it comes out of the vats.
Remember the wraping on bacon before that type became illegal? The wrapper had
very fine lines of red and it made the bacon look like it was 99% meat vs fat.
ot
Norma Jean DeViller
Isn't it still against the law to sell coloured margerine in PQ?
> Inserting water is an old trick. Not likely anyole will addmit it.
>
> Dye is often use to colour meat. It is done all the time in pickled and
corned
> meat. I can assure you that the corned beef and pork in those vacumn
sealed bags
> does have that colour when it comes out of the vats.
I did say processed meats ;-)
> Remember the wraping on bacon before that type became illegal? The wrapper
had
> very fine lines of red and it made the bacon look like it was 99% meat vs
fat.
>
I don't remember that. Before my time perhaps?