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Meat Glue
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Meat Glue - September 28, 2011, 05:30 PM

What restaurants and butchers don't want you to know.

Meat Glue - The Shocking Truth About The Meat Industry's Dirty Little Secret! - YouTube



“Any man who tries to be good all the time is bound to come to ruin among the great number who are not good. Hence a Prince who wants to keep his authority must learn how not to be good, and use that knowledge, or refrain from using it, as necessity requires”.

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September 28, 2011, 05:40 PM

Can you sprinkle that on a bullet wound?


Everytime you cook up...a little boy gets crushed by a bridge. -JTG40cal



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September 28, 2011, 05:43 PM

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Originally Posted by wildjester View Post
Can you sprinkle that on a bullet wound?
funny, we were talking about coagulating enzymes like this in my biochem class today. first thing I thought of too.


Personally, if I can't tell the difference, I don't care. I work in chem labs and ride motorcycles, something is gong to kill me before this does


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September 28, 2011, 05:47 PM

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Can you sprinkle that on a bullet wound?
Hmm.....
I do remember reading somewhere that the troops were having problems with Quik Clot powder that was issued in their med kits.



“Any man who tries to be good all the time is bound to come to ruin among the great number who are not good. Hence a Prince who wants to keep his authority must learn how not to be good, and use that knowledge, or refrain from using it, as necessity requires”.

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September 28, 2011, 05:52 PM

just knew this was going to be a NSFW thread....

major dissapointment.


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September 28, 2011, 05:55 PM

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Originally Posted by Heist View Post
Hmm.....
I do remember reading somewhere that the troops were having problems with Quik Clot powder that was issued in their med kits.
In theory all you need is a crap load of synthetic Thrombin, the last enzyme responsible in a like 5 step process. Calcium doesn't hurt either


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September 28, 2011, 05:57 PM

We need to get our hands on some of this meat glue...
a few cats, a sharp knife, and a 22 cal hand gun.

Who's with me?


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September 28, 2011, 09:38 PM

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Originally Posted by vonstallin View Post
just knew this was going to be a NSFW thread....

major dissapointment.
LOL. Sorry to disappoint, Von.

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Originally Posted by hokierider View Post
In theory all you need is a crap load of synthetic Thrombin, the last enzyme responsible in a like 5 step process. Calcium doesn't hurt either
You're the lab rat. Get to it man. If you made a better quick clot powder - maybe even one embedded in gauze, you'd sell shit ton loads of it to militaries and emergency agencies all over the world.

That's one thing I kick myself for. Not taking Chemistry class in High School and College more seriously.



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September 28, 2011, 09:43 PM

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LOL. Sorry to disappoint, Von.



You're the lab rat. Get to it man. If you made a better quick clot powder - maybe even one embedded in gauze, you'd sell shit ton loads of it to militaries and emergency agencies all over the world.

That's one thing I kick myself for. Not taking Chemistry class in High School and College more seriously.
hahah I've been looking this up since this got posted. Going to my research professor tomorrow to see if he can point me towards the right people


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September 28, 2011, 10:17 PM

Franken Scallop Rack Of Lamb Monster Chop...


A HALF CUP OF LIFE: Scallop Chops ... Exploring Meat Glue PT.1
Scallop Chops ... Exploring Meat Glue PT.1

Fresh sea scallops, lamb bones scraped and boiled in sea salt and peroxide, Transglutaminase...

Chopped scallops, scant Transglutaminase...

Wrap tight every two layers poke small holes to release air and squeeze gently...

Twist and tie both ends let set in fridge for two hours...

Dip bones in solution of meat glue paste. Insert two inches apart to form rack. Let rest 24 hours.

Cut individual chops and cook as desired. I roasted this one. Tastes like a caramelized Scallop..

I'm not sure the exact day or reason, but just like the majority of my ideas, I awoke one morning obsessing over creating a Scallop "chop." Something so massive in size it would leave the diner in a state of awe... I'm Not a stranger to meat glue by far .. But i had yet to find an appropriate application for our clientele. This idea is still a work in progress. I Have to play with the ratio a bit more and the next time I'm gonna puree the scallops , to get a smoother consistency ......Every one who got to try it loved it and was very entertained by it ... It Might make it on our Summer menu ....It might just a special every now and then .... Either Way FRANKENSTEIN FOOD TASTES GREAT!



“Any man who tries to be good all the time is bound to come to ruin among the great number who are not good. Hence a Prince who wants to keep his authority must learn how not to be good, and use that knowledge, or refrain from using it, as necessity requires”.

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September 28, 2011, 10:20 PM

Quote:
Originally Posted by hokierider View Post
hahah I've been looking this up since this got posted. Going to my research professor tomorrow to see if he can point me towards the right people
If you come upon something and need a lab assistant, count me in.
It's been awhile since I was studying to go to Pharmacy school - but this would be enough to get me reinterested in putting on the white coat and gloves.



“Any man who tries to be good all the time is bound to come to ruin among the great number who are not good. Hence a Prince who wants to keep his authority must learn how not to be good, and use that knowledge, or refrain from using it, as necessity requires”.

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September 28, 2011, 11:08 PM

Every hear of bologna?


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September 28, 2011, 11:21 PM

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Every hear of bologna?
I have.
And I never eat only because I cannot identify what animal a "bologna" comes from.
I'm really into the whole, "Eat one species at a time" thing.



“Any man who tries to be good all the time is bound to come to ruin among the great number who are not good. Hence a Prince who wants to keep his authority must learn how not to be good, and use that knowledge, or refrain from using it, as necessity requires”.

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September 29, 2011, 12:18 AM

Used it, ate it. Nothing wrong with it. Been around for a long time now. Stupid media hyping shit
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September 29, 2011, 12:21 AM

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I have.
And I never eat only because I cannot identify what animal a "bologna" comes from.
I'm really into the whole, "Eat one species at a time" thing.
who cares. if it tastes good and doesn't make me sick, good on the food (and in particular the meat) industry for finding a way to waste less.
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