Silver Foil

[Guest guest]

> Microscopic examinations show fragments of intestines embedded in the foil. "

 

Wow.

 

And I thought that I took the prize for grossoutitude.

 

Nice.

 

May be people are just people ...

 

What you say about Islam might well be true, I remember an Islamic fuy at

our college used to gof or all the vegan options because of the issue of

trusting that the cooks actually understood what they were putting into the

food. It never fails to to amaze me how far we have to go as regards to

raising people awarenesses. He was the one that discovered that they used

bones in the soup and curry stocks to give it flavour ... " but they never

used meat ! " - so still served it as vegetarian. This is a common one.

 

The more expensive - or " proper " an Indian, the more likely it is to use

real ghee. 90% uses vegetable ghee - as we have discussed before - which is

a kind of cheap hydrogenated margarine - the more cluey ones will uses

vegetable oil. I have to say that I have only eaten in one that used a good

quality oil and what a difference it made. Sadly they are too locked into

the cheaper the better, hence cheap oil and too much potato.

 

The coconut sauces or dips are often hidden sources of dairy, kormas are

out, but otherwise you are generally safe.

 

Personally, I never feel 100% happy in a café that cooks both meat and veg

dishes. I cant really say that I believe that it is pure vegetarian or vegan

just because of the unconscious migration of animal products via pots, oil,

sauces and utensils.

 

One of the societies ought to sponsor a study of this to frighten and dismay

just as health and safety departments did to discover the percentage of

after dinner mints that had traces of urea on them. You know, the mints they

keep my the till or leave when they want a tip. it was in the high 90%.

Sorry folks, I know, I am slipping again. I have lived above a Indian

restaurant - and have two friends with Indian restaurants - and have seen

what it is like. One of the reasons I wont eat in an ordinary Chinese or

Vietnamese establishment. Everything goes everywhere.

 

I have argued the point of having separate woks and utensils marked with say

a green handle but in the most part restauranteurs cant do a thing. They are

held kept in bounds by the chef mafia under fear of them walking out with

the kitchen staff. If the chef is not interested, if it is not the way he

does things, it is no go. Back to what was said about " doing it by their

book " .

 

John