{"id":1180,"date":"2015-03-28T09:46:36","date_gmt":"2015-03-28T17:46:36","guid":{"rendered":"https:\/\/www.eskimo.com\/~nanook\/nook\/?p=1180"},"modified":"2015-03-28T09:46:36","modified_gmt":"2015-03-28T17:46:36","slug":"yum","status":"publish","type":"post","link":"https:\/\/www.eskimo.com\/~nanook\/2015\/03\/28\/yum\/","title":{"rendered":"Yum&#8230;"},"content":{"rendered":"<p><span style=\"font-family: comic sans ms,sans-serif; color: #333300;\">\u00a0\u00a0\u00a0\u00a0 Her page about salami, for example, features company literature describing a meat glue made from the enzyme transglutaminase, blended with animal protein and vitamin B9: &#8220;Salami Dry Express B9 decreases ripening time by up to 20 per cent, creates a more&#8230; appealing colour in less time, offers improved casing peeling and&#8230; sausage aroma. Improved slicing properties reduce wastage by up to five per cent, while shorter processing and storage times also provide financial advantages.&#8221;<\/span><\/p>\n<p><span style=\"color: #800000;\"> (<em>this was taken from an article in New Scientist and reproduced without permission for the purposes of commentary under the Fair Use provisions of the copyright act<\/em>).<\/span><\/p>\n<p><span style=\"color: #333300;\">\u00a0\u00a0\u00a0\u00a0 <span style=\"font-family: comic sans ms,sans-serif; font-size: 26pt;\">Yum!!!<\/span><\/span><\/p>\n<p><span style=\"color: #333300;\">\u00a0\u00a0\u00a0\u00a0 I don&#8217;t know if Cascioppo meats is still around in Ballard but they used to provide a real alternative to this chemical mush mass food processors produce.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0\u00a0\u00a0\u00a0 Her page about salami, for example, features company literature describing a meat glue made from the enzyme transglutaminase, blended with animal protein and vitamin B9: &#8220;Salami Dry Express B9 decreases ripening time by up to 20 per cent, creates &hellip; <a href=\"https:\/\/www.eskimo.com\/~nanook\/2015\/03\/28\/yum\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1180","post","type-post","status-publish","format-standard","hentry","category-uncategorized","wpautop"],"_links":{"self":[{"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/posts\/1180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/comments?post=1180"}],"version-history":[{"count":0,"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/posts\/1180\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/media?parent=1180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/categories?post=1180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eskimo.com\/~nanook\/wp-json\/wp\/v2\/tags?post=1180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}