By: casino_royale44r
9/10/2008
4:07 pm Yahoo! Profile:
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all i can say is, people wonder why every time you turn around someone you know or hear are sick with a bug!!!!
IT'S THE BLOODY FOOD THAT IS SOLD TO US BY W@NKERS WHO ONLY LOOK AFTER NUMBER ONE THEMSELVES THE BIG SUPERMARKETS. |
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By: madcowmess
9/10/2008
4:17 pm Yahoo! Profile:
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| I think the Chinese people are not feeling too hungry today. |
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By: salisbury29a
9/10/2008
4:41 pm Yahoo! Profile:
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corky1939
I wandered into a small supermarket, family business, very clean and the people very polite (Chinese as it happened) Had a look around and came across several items (dried mushrooms - china) cous cous (China) to name a couple.
On the way out I mentioned to the lady on the till that the two items mentioned were being investigated for melamine. Also that the frozen steam vegs. were also under investigation and did she really want to leave them there for sale. She said that the order came through the Chinese warehouse and they sent what they wanted to and there was no way they could refuse any of the food. I asked another question and suddenly she lost her English and went off to stack the shelves.
What really upsets me is that some of the stuff under investigation now includes fresh mushrooms...we don't grow them here?? Worst of all is the fact that they have been sending us fresh lettuce, one of the most vulnerable salad vegs. How grown?? How sprayed to keep fresh in transit??
As this was not known prior to the announcement, how long have we been eating Chinese lettuce??
Sometimes we can start a lettuce grown in Australia and even find a few tiny fly like insects in it. Still alive.
Don't mind that means it is fresh and not sprayed.
How are the Chinese lettuces and leafy vegs. fertilised....
maybe better not to ask, how are they preserved for transit.
None of this bears thinking of.
Around lunchtime today went to the shopping strip in which there are several Asian restaurants. All the other eating places were doing well but the Asian restaurants were not.
Hardly anyone in them.
Guess prospective diners would be wondering about now just where the ingredients for their meal came from and what did they contain that could be harmful.
Going to take China a long time to get their credibility back, if ever they had it to start with. |
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By: casino_royale44r
9/10/2008
4:48 pm Yahoo! Profile:
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mushrooms...we don't grow them here??
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i had a girlfriend that her parents grow mushrooms, i was a small operation but they sold to coles and woolies that was 17 years ago and to this day they sell tto them, but not australia wide only qld {southern}. |
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By: salisbury29a
9/10/2008
9:42 pm Yahoo! Profile:
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: nostra_damus_predicts
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re Garlic from China.
For several years I was commenting to my husband that the garlic was going yellow and soft after a week or two.
Then found out that it was the way it was 'sterilized' to conform with Australian rules.
Hunted round the growers market at Bondi Junction and one day saw a bunch of small garlic. I asked the grower where it came from and he told me from his farm. I asked why they didn't grow for sale usually, he said the whitened chinese stuff was more attractive to the buyer so they were not growing much these days as couldn't sell it because it was just pulled out of the ground. Even though it was the best flavour and best keeping garlic you could buy. Well I bought that bunch of garlic cloves and three months later was just as good as when I bought it. Trouble is it is seasonal so have to be alert and in the right place at the right time. Another thing about the chinese garlic is that they insist on packaging 5 to a net bag. Use one and the other 4 go off in a couple of weeks.
Mexican garlic at least keeps a bit longer and when the shops have it you can buy one at a time.
But none of it is as good as the fresh Australian garlic.
Gosh it's a minefield going shopping these days! |
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