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( , Sun 1 Apr 2001, 1:00)
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● E450 – You wouldn’t expect sausages to contain added water but these low-meat (51%) sausages are practically dripping with it. The water is held in place by E450, a chemical which ‘solidifies’ the mixture
● E412 – an emulsifier which helps to hold fat and water together (the meat in these sausages is almost half fat); ● E300 and E307 - antioxidant vitamins which stop the fat content turning rancid. This givesthe product a long shelf life before it becomes unpalatable;
● E223 – a sulphite preservative which keeps the sausages safe to eat and prolongs their shelf life. Some people find that sulphites provoke shortness of breath and asthma;
● E128 – to disguise the low meat content these sausages have
been coloured with a synthetic chemical Azo Dye called Red 2G.
No thanks.
( , Wed 25 Sep 2013, 8:43, 4 replies, latest was 12 years ago)

Thus an orange contains no E-numbers, but if you cut it in half, each half contains about 17 or something.
( , Wed 25 Sep 2013, 8:45, Reply)

It's just so that chemicals etc have standardised names across Europe innit.
Not all E numbers are harmful.
( , Wed 25 Sep 2013, 8:46, Reply)

( , Wed 25 Sep 2013, 8:47, Reply)

Dear Mr & Mrs Dozer (RIP),
Due to his lack of progress, we shall be keeping your son back a year in the hope that he will be able to catch up with the other boys. May we also take this opportunity to remind you that the school uniform is *not* turquoise blue, and that knobbish 'sk8wear' is similarly not part of the dress code.
( , Wed 25 Sep 2013, 8:48, Reply)

And for being a Britass turqprick.
( , Wed 25 Sep 2013, 8:52, Reply)

Fucking sentimental turf-for-roofs twee cuntstains.
( , Wed 25 Sep 2013, 8:46, Reply)
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