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Meat Glue – Know what you eat

January 11, 2012 by  
Filed under Latest News

Meat Glue – Know what you eat.

Creamy Crab Soup Recipe

Periodically we come across an interesting topic that is relevant
to our readers because we are most interested in what we eat or
what we feed our kids. This article is about meat glue and how it is
used in the food industry. Meat glue can also be used to deceive
a buyer into believing they are receiving what they thought they
were paying for.

I found this particular article in Forbes magazine (it includes
other relevant links) of particular interest because I like to be aware of what goes into my body. What I put into my body may not
necessarily be the most beneficial food that I am ingesting but
at least I am made aware of its quality and its risks.

I find this especially so when I am eating at a restaurant. I like to
know that what I am eating is what I am paying for. If it is other
than that I would at least like to know that I have a choice in the
matter. As an example real crab versus fish made to look and taste
like crab, ground and then glued together, or chicken made into
nuggets. Another prime example is chunks of meat glued together to
look like a single cut of fillet. Knowing is also important to those
who have different religious beliefs or may have an allergic reaction
to certain ingredients.

The importance of what we eat and where it is raised has become an
important factor at farmer’s markets (grow local, buy local, eat local)
as well as health food stores or stores inclined to support locally
grown foods and their healthy attributes.

Again this bit of information is not brought to you as a pro or con
issue but to keep you aware of a trend that is growing not only in the
U.S. but in other parts of the world. BTW you will find meat glue a
banned product in some other countries.

Forbes Magazine Article – Meat Glue. Yum Or Yuck?

Please feel free to forward this to others that may have an interest
in what they eat.
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Creamy Crab Soup

Here’s a dandy delicious creamy crab soup recipe from one of our
partners The Crab Place for the best tasting crab meat. We also
noticed a great substitution using one of our popularly suggested
products. The recipe calls for 4 cups vegetable stock – we suggest
using Vegetable stock by More Than Gourmet. You can order the
crab and the stock quickly and easily by going to the highlighted
links above or in the recipe below.   

Makes 4 servings

4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
4 cups vegetable broth Vegetable stock by More Than Gourmet.
1 cup heavy cream
½ pound The Crab Place Backfin Crab Meat
¼ pound The Crab Place Claw meat
Salt and freshly ground black pepper
Pinch of:
Nutmeg to make it more elegant or
CrabPlace.com Seafood seasoning to make it more rustic

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the
onion. Cook until soft, about 7 minutes, stirring every so often. Add
the tomatoes, potatoes, broth, and cream, and simmer slowly for 15 minutes.

Transfer the soup and the crabmeat to a standing blender and puree it
thoroughly. (Be very careful when blending hot liquids in a standing blender,
do not fill the blender more than halfway, and cover the lid with a towel.
The heat will push the lid off and you will be wearing crab soup instead of
enjoying it.)

Return the soup to the pot and the remaining butter. Boil it for 10 minutes.
Taste for salt and pepper, and add a pinch of nutmeg or CrabPlace.com Seafood
Seasoning. Serve immediately with crackers.


Recipe provided by Rebecca Bent
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and all the best in the new year.

Jules Silver and the Club Sauce Team