Beijing Steam Buns Include Cardboard
sagawaeas...@yahoo.com
Thursday July 12, 2007 10:01 AM
BEIJING (AP) - 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.
rick++
PaPaPeng
wrote:
>BEIJING (AP) - Chopped cardboard, softened with an industrial chemical
Rice flour for the buns is very cheap and has an unmistakable taste
and texture. It takes only a few minutes oif kneading to prepare it
before making the buns and putting it in the oven. Big restaurants
don't have the time or incentive other than to use anything other than
the best flour and ingredients. Small itinerant roadside bun makers
make their wares in full sight of their customers. Do see that comedy
movie "Shaolin Soccer" that has a typical small store bun making
business scene. The kungfu rendition of bun making by the heroine is
poetry in motion.
If you believe that the bun maker will go through all the trouble of
pulping and processing paper pulp to simulate rice flour you'll
believe anyhting.
clams casino
>Beijing Steam Buns Include Cardboard
>Thursday July 12, 2007 10:01 AM
>
>BEIJING (AP) - Chopped cardboard, softened with an industrial chemical
>and made tasty with pork flavoring
>
They obvious got the idea after eating Burger King fries.
Chloe
news:greg93ttrt2ri74j8...@4ax.com...
Uhhh...try to keep up. The cardboard is ground into the "meat" filling, not
the buns themselves. And no, the items were being made neither for a "big
restaurant" nor by a "small itinerant bun maker." They were being made by a
company which obviously found they could get the same weight product at less
cost by adding PAPER in place of MEAT.
Your irrational commentary on these threads is simply making readers shake
their heads and say "yep, that's the mentality right there that's convincing
us Chinese products aren't safe."
Talk-n-Dog
--
An ignorant person is one who doesn't know what you have just found out
I ran my global warming model program... and it stuck in a loop, things
kept getting hot then cold and rain and then dry, The moon is full then
New then full, the sun has spots and then none....
§ Trying to reason with hurricane season §
Their freez'n up in Buffalo, stuck in their cars. -Jimmy Buffett-
PaPaPeng
wrote:
>> If you believe that the bun maker will go through all the trouble of
>> pulping and processing paper pulp to simulate rice flour you'll
>> believe anyhting.
>
>Uhhh...try to keep up. The cardboard is ground into the "meat" filling, not
>the buns themselves. And no, the items were being made neither for a "big
>restaurant" nor by a "small itinerant bun maker." They were being made by a
>company which obviously found they could get the same weight product at less
>cost by adding PAPER in place of MEAT.
>
>Your irrational commentary on these threads is simply making readers shake
>their heads and say "yep, that's the mentality right there that's convincing
>us Chinese products aren't safe."
>
Quote:
``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.
(end quote.)
Indeed I had not read the original report in detail. It was
ridiculous from the first paragraph. A rereading makes the story even
more ridiculous than my original impression.
Caustic soda is a very strong industrial alkali otherwise known as
lye. A common use is for stripping old dried paint. If you touch
even a dilute solution it reacts with the fat under your skin to make
soap. That's why lye feels soapy. Strong lye will burn through your
skin. One CSI TV episode even used this as a murder weapon - the
victim's drink container was filled with it and he took a swig while
walking down a subway station. His very public death was for dramatic
effect. Our CSI hero needed a lab test to ID the poison. Any person
who has worked with lye would have known what it is right away.
The "CCTV expose' " had the cook
[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.]
[WIKI: Many soaps are mixtures of sodium (soda ash) or potassium
(potash) salts of fatty acids which can be derived from oils or fats
by reacting them with an alkali (such as sodium hydroxide/caustic
soda/lye or potassium hydroxide) at 80 to 100 °C in a process known as
saponification.]
No rubber gloves? No other protection against the lye? He would have
looked leprous and freaked out anyone. He would have been in constant
agony too as the lye burns through his skin.
Our expose' cook would have made very soapy tasting fatty slurry.
Cooking does not alter or remove lye. It takes very little of it to
attack human tissue. The free lye left in the chopped mix would have
burned the mouth and throat of the bun eater.
Presumably the paper pulp was added to stretch the fatty meat. The
presumption will be that the pulp was digested/altered so that its no
longer identifiable as paper by taste, by feel or by appearance.
[Manufacture of Rayon] Steeping
http://www.fibersource.com/f-tutor/rayon.htm
The cellulose sheets are saturated with a solution of caustic soda (or
sodium hydroxide) and allowed to steep for enough time for the caustic
solution to penetrate the cellulose and convert some of it into “soda
cellulose”, the sodium salt of cellulose. This is necessary to
facilitate controlled oxidation of the cellulose chains and the
ensuing reaction to form cellulose xanthate.
How you can blend a solution of fatty soap with intermediates in
making payon and pass that off as meat stuffing for making buns is a
tall yarn only you can swallow [and should].
Vic Smith
wrote:
>
>Your irrational commentary on these threads is simply making readers shake
>their heads and say "yep, that's the mentality right there that's convincing
>us Chinese products aren't safe."
>
I've noticed this guy pimping Chinese this and Chinese that.
Which is perfectly okay for a Chinese national to do.
I'm a American nationalist myself.
But it appears he's a Canadian.
Irrational may be the least of his faults.
--Vic
PaPaPeng
Irrational fear is the worst torture you can inflct on yourselves.
You end up with monstrosities like Homeland Security.
Do everyone a favor. Collect all the dangerous and faulty China Made
stuff you can lay your hands on and produce a webpage where all can
see for themselves what they are.
PaPaPeng
<thismaila...@comcast.net> wrote:
>But it appears he's a Canadian.
Its so kind of you to be color blind.
Vic Smith
>On Sat, 14 Jul 2007 13:40:27 -0500, Vic Smith
><thismaila...@comcast.net> wrote:
>
>>On Sat, 14 Jul 2007 09:20:57 -0400, "Chloe" <just...@spam.com>
>>wrote:
>>
>>
>>>
>>>Your irrational commentary on these threads is simply making readers shake
>>>their heads and say "yep, that's the mentality right there that's convincing
>>>us Chinese products aren't safe."
>>>
>>I've noticed this guy pimping Chinese this and Chinese that.
>>Which is perfectly okay for a Chinese national to do.
>>I'm a American nationalist myself.
>>But it appears he's a Canadian.
>>Irrational may be the least of his faults.
>>
>>--Vic
>
>
>Irrational fear is the worst torture you can inflct on yourselves.
>You end up with monstrosities like Homeland Security.
>
Doesn't bother me personally here in America. I wish they would do a
better job of shutting down the borders to illegal entry, though.
I certainly wouldn't enter any country illegally myself.
I can understand why Cannucks, illegal entrants and Chinese commie
spies who travel here don't like it.
But maybe you would seem more rational if you decried Chicom
government repression of human rights instead of whining about ID
checks at U.S. ports.
Or call the current U.S. Executive war criminals, and the Congress
incompetent boobs. That's rational too.
> Do everyone a favor. Collect all the dangerous and faulty China Made
>stuff you can lay your hands on and produce a webpage where all can
>see for themselves what they are.
Never mentioned Chinese products. But I won't knowingly eat food that
comes from China, because they eat dogs in China, and there might be
dog meat in the food. Just as a personal preference, I don't eat dog
meat. YMMV.
--Vic
Vic Smith
Not nice. Nature. Part of being American.
--Vic
D.
heads with racism and arrogance, but what the heck . . .
China is in the midst of a horrible worldwide scandal, and anyone who
would support Chinese exports at this time has only to read the news
on sites like CNN, or reports on numerous blogs like "Sham vs. Wham:
The Health Insider," where these reports are archived.
In recent weeks, poisoned Chinese imports have killed hundreds of pets
in the pet food scandal, poisoned toothpaste (made with industrial
solvents) has killed humans in Panama and other locations (now being
discovered in the USA and England as well), seafood has been banned
here in the USA because of their use of industrial chemicals and
banned antibiotics (which increase antibiotic resistance in humans),
meat sold by China in countries all over the world has been discovered
to have been sold as "Brazilian" including fake Brazilian country-of-
origin papers, etc. In short, it's been a disaster. So much so that
China executed the head of their FDA!
China has also been discovered to have been making Children's toys
with the inclusion of garbage as stuffing. I've read about cute little
bunny rabbits stuffed with noodle wrappers swept right off factory
floors, etc.
Personally I can't see how anyone, even a Chinese national, could
stand up and promote Chinese exports at this time after all these
occurances. We are at the very tip of a giant iceberg of resistance
coming around the world for Chinese products, thanks to poor quality
and dangerous poisons and contamination. You'd have to be crazy to
ingest a food product that originates in China. Even the "Pirate
Booty" brand product that was recently recalled from the shelves
reports a few days later that the ingredient with salmonella came from
China.
Dave
PaPaPeng
Chinese who do eat dog meat (never met one personally and I have been
around a long while) pay a premium price for what they consider a
delicacy. Its available only in specialist restaurants. You won't be
so (un)lucky as to encounter it in ordinary meat products from China.
Anyway outside seafood products its unlikely you will ever encounter
meat products (pork, beef, fowl, from China in your regular grocery
store.
China doesn't have a diary or farm meat export production industry.
There isn't enough open range grasslands for cattle ranching. Pork is
the premium meat in China and practically all is consumed locally.
Pork products are NOT allowed into North America on quaranitine
regulations. In Chinese grocery shops they sell only fresh meat from
local slaughter houses. They do not try to compete with western
grocery store in carrying frozen meat. Seasoned meats in the form of
waxed duck and pork sausages are stuff you will never buy.