Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.
The meat industry calls it "lean, finely textured beef." The public calls it "pink slime." Whatever it is, this beef-based food additive composed of ground beef scraps and connective tissue treated with ammonia has made headlines, which led to supermarkets yanking it from their shelves and caused one of its producers to go out of business.
On Monday, Chow Bella reported that chef Dan Moody, who held a pop-up dinner at Posh and visits the Valley frequently, defended the merits of pink slime (in the broader context of feeding oneself) on his blog. He even had a bit of a spat about it with celebu-chef Tom Colicchio on Twitter this week.
So where do Valley chefs and restaurateurs stand on the subject? Here's what some of them had to say.
Chef Matt Taylor, Noca
Being a Canadian-born cook where any meat additives and the importation of such is banned along with the use of ammonia in food products, I'm not for it -- and I can't see anyone else making a strong argument for it, as well, apart from the producers. It's basically the baking soda (used to cut another widely consumed product) of the meat industry. The scary/saddest part is that this practice has not only occurred with supermarket-grade meat, but with some of the "highest quality" producers in the country, who in turn sell it to some of the most respected restaurants in the nation. If the practice is banned outright, finding a trustworthy source for ground meat products will be harder to find.