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Author Topic: Another puzzling question.  (Read 3569 times)

Bryan Young

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Another puzzling question.
« on: April 01, 2011, 05:02:31 PM »

Over the last week many newspapers have been waffling on about Supermarkets not really baking the product you see (and buy) on the shelves. "Tanning" saloons were mentioned. OK, I accept that. But just how do you record a smell? This glorious wafting is apparently "pre-recorded".......how? BY.
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pugwash

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Re: Another puzzling question.
« Reply #1 on: April 01, 2011, 06:32:49 PM »

SWMBO mentioned this the other day - apparently they half cook the rolls cakes etc then freeze them down and cook
to completiion as they need them (thers's where you get the smell of newly baked bread) and they have been known to
keep them frozen for up to a year before using them. Apparently they all do it so unless you use your local bakery
you dont know how old your bread rolls will be.

Geoff
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chingdevil

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Re: Another puzzling question.
« Reply #2 on: April 01, 2011, 07:04:28 PM »

If you warm up bread in your own oven you will get the same smell, as they are warming up so much bread they just pump the waste heat including the smell into the store. If you go in to a supermarket andit has that bread smell near the bakery they are diverting the waste heat that should be going out inwards to tempt you to buy.
The companies can also buy the smell of baking bread, no I am not making it up. When I worked in facility maintnenace the company I was based at made all kinds of smell for the food industry. It is just like an aerosol that is pumped into the air conditioning.

Brian
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Bryan Young

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Re: Another puzzling question.
« Reply #3 on: April 01, 2011, 07:18:05 PM »

Hah! I should have guessed. Use a chemically filled aerosol of a smell! And why not....the perfume manufacturers do it all the time.
So it's not a "real" smell at all....just a chemical compound that smells like whatever you want it to smell of. Oh, dear. BY.
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chingdevil

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Re: Another puzzling question.
« Reply #4 on: April 01, 2011, 07:44:14 PM »

And just to upset you even more, meat in supermarkets should not be bright red. Beef should sit around for 21 days before it is consumed, in that time the meat goes a very dark brown to make it look nice and red which is what the consumer wants they gas flush it usually CO2 this makes the meat nice and red. If you buy packets of mince from a supermarket they are always in poly containers and the clear plastic top has a nice big dome in it. The top gets like that because as the meat is packaged they remove the normal air and fill it with CO2 again, nice colour lasts longer.
Even those nice healthy repacked salads have what is called a modified atmosphere, to stop the lettuce going brown that is why the packages are often like balloons.

Enjoy!!!!

Brian
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john s 2

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Re: Another puzzling question.
« Reply #5 on: April 01, 2011, 08:29:38 PM »

The more i read and hear  about food and the tricks that stores use to keep food fresh and looking good
worries me.I was not aware of using co2 on meat. When im next in my supermarket i will ask about this.
It always surprizes me what often is added to Ham. I steer well clear of reformed meat. Notice how much
water is sloshing around in the packet? Youre paying for this. The less said about chicken bits the better. John. 
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funtimefrankie

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Re: Another puzzling question.
« Reply #6 on: April 01, 2011, 09:02:03 PM »

There was a supermarket man on the radio the other day swearing blind that they didn't produce the smell, unless they were really baking bread :o :} %)
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john44

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Re: Another puzzling question.
« Reply #7 on: April 01, 2011, 10:30:28 PM »

A company I worked for some years ago released smell neutralising chemicals into the air so people in the nearby houses would not complain about the emissions from the factory.
So yea I suppose chingdevil is right. they can make smells for just about everything.
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Bryan Young

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Re: Another puzzling question.
« Reply #8 on: April 01, 2011, 10:43:19 PM »

Gosh and golly.....another example of how quickly a simple uestion can snowball! Cheers. BY.
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RaaArtyGunner

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Re: Another puzzling question.
« Reply #9 on: April 01, 2011, 10:48:01 PM »

May also happen there, our supermarkets have special lights over the meat display areas that enhances the appearance of packaged meats.
Outside in 'true' light it does not look as good.
In reality there is no such thing as fresh food in a supermarket as it is all in cold storage of varying degrees.
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Capt Podge

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Re: Another puzzling question.
« Reply #10 on: April 02, 2011, 12:32:53 PM »

In days gone by I worked in Butcher shops as an apprentice,. We used to make the beef mince more attractive by adding ox blood during the mincing process. This made the "fresh" mince look beautiful and red - this also hid the amount of fat content. Of course, the unsold mince would go dark so we just mixed it with the fresh stuff and it would all eventually sell.

So, nothing new in fooling the unsuspecting public !  %)

Regards,

Ray.
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wullie/mk2

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Re: Another puzzling question.
« Reply #11 on: April 02, 2011, 02:35:44 PM »

Hah! I should have guessed. Use a chemically filled aerosol of a smell! And why not....the perfume manufacturers do it all the time.
So it's not a "real" smell at all....just a chemical compound that smells like whatever you want it to smell of. Oh, dear. BY.
....you can get almost any smell/product into a tin,...take "Scotch Mist" for instance,...and tourists do buy this,..along with a Cows F***..strange but true,..then there,s freshly killed Haggis ...in a Tin,
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richtea

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Re: Another puzzling question.
« Reply #12 on: April 02, 2011, 03:05:29 PM »

....you can get almost any smell/product into a tin,...take "Scotch Mist" for instance,...and tourists do buy this,..along with a Cows F***..strange but true,..then there,s freshly killed Haggis ...in a Tin,


One of my favourite pastimes,
haggis hunting around Rannoch Moor,
Don't know what I will do when I actually catch sight of one,
but chasing haggis is my  excuse for a break in the land of my grandparents.
Regards
Richard  :}
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RaaArtyGunner

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Re: Another puzzling question.
« Reply #13 on: April 02, 2011, 11:54:56 PM »

To add to what you can buy in a tin at a Queensland Local Tourist Location in OZ, ('Toowoomba' the Garden city which is elevated) you can buy cans of 'mountain' air.

The tourists love them.  O0 O0 O0 {-) {-) {-)
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Peter Fitness

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Re: Another puzzling question.
« Reply #14 on: April 03, 2011, 06:22:10 AM »

To add to what you can buy in a tin at a Queensland Local Tourist Location in OZ, ('Toowoomba' the Garden city which is elevated) you can buy cans of 'mountain' air.

The tourists love them.  O0 O0 O0 {-) {-) {-)

If you see anyone buying one of those cans, send them down to me, I can do them a really good deal on the Sydney Harbour Bridge O0 {-)

Peter.
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RaaArtyGunner

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Re: Another puzzling question.
« Reply #15 on: April 03, 2011, 06:56:23 AM »

If you see anyone buying one of those cans, send them down to me, I can do them a really good deal on the Sydney Harbour Bridge O0 {-)

Peter.

For how much and what would be my commision  ok2 ok2
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Netleyned

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Re: Another puzzling question.
« Reply #16 on: April 03, 2011, 08:30:27 AM »

Do you take Paypal??

Ned
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RaaArtyGunner

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Re: Another puzzling question.
« Reply #17 on: April 03, 2011, 09:39:24 AM »

Ned, 

I am sure he would do you want it delivered or pick up ? ;) ;)
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john44

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Re: Another puzzling question.
« Reply #18 on: April 03, 2011, 03:02:11 PM »

Yes come on Peter we need a price  O0
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chingdevil

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Re: Another puzzling question.
« Reply #19 on: April 03, 2011, 03:44:03 PM »

I worked for a meat processing company for a short time and when we were mincing turkey meat as we were using both breast and thigh to make it all nice and pink we would inject C02 into the mincer while it was working, it was then packed in a C02 atmsophere.
There are quite a few lights on the market that enhances what food looks like, not just meat. I am not sure if they do this now but a few years ago the flavour for chicken crisps was extracted from green peppers.

Brian
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dreadnought72

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Re: Another puzzling question.
« Reply #20 on: April 03, 2011, 04:07:04 PM »

I'm a veggie, but I don't have a problem with "protective atmospheres" in food packets. It keeps things fresh because it keeps bacteria down - all to the good!

And while we might find that part-baked bread, deep frozen for months, is a bit distasteful as an idea, it's really no worse than a can of beans with a shelf life measured in years, is it?

(That said, there's nothing quite as good as home-made bread!)

Andy
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Jimmy James

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Re: Another puzzling question.
« Reply #21 on: April 03, 2011, 08:01:40 PM »

Was once offered 1000 for a ltr of sea water taken in mid Atlantic at 20 fathoms.... The Yanks love it
Freebooter
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john s 2

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Re: Another puzzling question.
« Reply #22 on: April 03, 2011, 08:32:08 PM »

Like a lot of things these days its not what your told its what youre not. Freshley baked bread. True but from
months old frozen bread. Fresh vegatables .True but kept one degree above freezing, Gassed etc. Come to
think of it have you ever seen stale food been advertised? The word fresh must be the most used word in a
shop.John.
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Peter Fitness

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Re: Another puzzling question.
« Reply #23 on: April 03, 2011, 10:55:08 PM »

Bargain price for the Sydney Harbour Bridge is A$10,000,000, but I retain a 10% share of all toll charges :o. Pick up to be arranged by buyer. O0 {-)

Peter.
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brianB6

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Re: Another puzzling question.
« Reply #24 on: April 03, 2011, 11:40:57 PM »

And a bargain at half the price.  %%
I can do an even better deal on the Eastern Freeway.  ;)
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