Jonathan:
and spices? them being dried on the ground in areas where not all dogs are kept indoors
Fortunately only consumed in small quantities, and current culinary advice is to dry fry them before use "to bring out the full flavour" . . .
David
PS1: one summer I worked in a hotel as a vacation job, and was told that when the stock pot (to which all bones & leftovers were added on a daily basis) was emptied at the end of the previous season they found a pair of jeans in it
PS2: I recall a story that dogfood was no longer made from pig lung, because they had been outbid by pork pie manufacturers
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From: Clinical biochemistry discussion list [[log in to unmask]] On Behalf Of Jonathan Kay [[log in to unmask]]
Sent: 11 February 2013 16:49
"There are two things you should never watch being made: standards and sausages".
On 11 Feb 2013, at 16:41, Webster Craig wrote:
> Pretty sure you have a fair amount of rodent hairs in a number of food stuffs, hot dogs are one that spring to mind.
>
> I did food science as a dual honours with biochemistry and this included secondments to some food manufacturers. There is a long list of foods I avoid now!
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