Q: What's the difference between roast beef and pea soup?
A: Anyone can roast beef.

Q: what's the difference between a microwave and anal?
A: a microwave won't brown your meat.

That mold is nothing.

I found toxic, highly flammable oil refinery waste in a jug of ice tea last year.

The worst part was I couldn't get any government agency to do anything about it and I had to pay a private lab to test it.

The EPA, who should have investigated because it might have been from a spill (the tea was made in Texas) didn't even log my complaint.

The FDA did a botched inspection of the plant that made the tea because the inspector wasn't given the lab results and didn't know what he was looking for. His official report concluded: "Didn't find source of contamination." Would have helped had he known what the contamination was.

The state and local Health Departments did nothing.

My conclusion: all of our food is highly suspect and our government doesn't do a thing about it.

We're in a strange place food wise. Food production is efficient and we can feed everyone nationwide. We've commoditized food to the point that we treat it as just another mineral to be traded, seriously considering it for use as fuel for cars. In the name of food security we plant genetically identical crops across vast stretches of country setting ourselves up for giant catastrophe vs localized disruption. We're poisoning pollinators at a scale that it may not matter that there are little growing reserves of organic farming. Makes a guy want to put a few goats on and take the pledge to eat local.

Oh, I found a huge clump of slimey black insect eggs in a restaurant salad.

My parents found what they thought was a piece of bone in their croissants. They returned them and were refunded, but later received a lovely follow-up letter from Sainsbury's to say it was in fact a piece of cherry stone. They agreed that this was still not a reasonable thing to find in your croissant and enclosed a voucher.

I've been hoping to find something myself for years!

(Although I did recently get a £10 card from Tesco when the egg I was poaching in their microwave egg poacher exploded)

It occurs to me that, with Chef Boyardee, giant toxic mold in a can is not that far off nutritionally from the original contents.

It seems like those flip top cans are begging for leakage sort of defeating the whole purpose of canning.

I bought a Yop drink that had a large layer of green mold in it from our local grocery store once, nearly took a drink before I saw it there. I didn't tell the store, but I sent an e-mail thorough Yoplait's website contact center and within a couple days they had called me at home offering me a $25 cheque. :D

Shawnee123 said:
I am so sorry that it took THIS to ruin canned ravioli for you. My mother's home made baked ravioli ruined it for me something like 45 years ago.

Fixed that for ya :rolleyes:

I think that's called caviar.http://cellar.org/images/icons/icon7.gif

How did they taste? And, did you turn into an insect? What kind?