I pulled this because on my display it dropped "-4%" and I wondered...
Solar Wind T"Shrinkage levels after washing fall within 3-4% of industry standards."
But having pulled it, I now see I was wrong--but I cannot say that I understand the complete version either....
"3-4%" Brackets some sort of "industry standards."
Nuts. In my ignorance, don't know any of the industry standards, and I'm not sure what they measure. Or for certain which industry....
This kind of stuff never used to bother me--ignorance can be happy.
Then one day, I bought a fresh turkey. The day before the Annual Turkey Feast of Overeating day.
It could hammer nails.
You can't take a 20# bird and thaw it and cook it in 14 hours--or at least I couldn't then.
So, I wondered: Why is a "fresh" turkey, frozen like a mammoth? Am I being cheated? What's goin' on here?
This being in the old days, pre-Net, days of BBS & Fido, I made a phone call to the FDA to find out what was what--and report the b(&$%^%$ if I could.
Eventually (no...government access was actually WORSE back then,) I found someone who could tell me.
"How's a 'fresh' turkey get to be hard as rock & still be 'fresh' & not 'fresh frozen?'" says I.
The lady on the phone says: "'Fresh' turkeys are defined as turkeys which have not been frozen below 0 degrees Fahrenheit."
"Wonderful," I sighed, "and just HOW is the consumer to know the difference between a turkey that has been frozen to zero, and one that was frozen to -20 but warmed up?"
She didn't know either.
One can only assume that somewhere out there are people with tiny ice core drills and thermometers checking truckloads of 'fresh' fowl to make certain that no one (overfreezes? underfreezes?)the birds.
More recently, I had occasion to wonder about the FDA regulations regarding insects as you should know, insects are the second most efficient food sources after bacterial slime. Insects produce up to 1# of feed per 1# of food (1:1:) cows are like, 30:1...the next food craze is spiders & bees on grassshopper & mealworm patties. And they're low-fat & full of protein! Yum! *images
I wondered, "How many insect parts are permitted in a food like chocolate coated grasshoppers?" And, upon further thought, "What, exactly, is an insect part or for that matter the difference between insect parts and fragments?" Rat hairs & rodent droppings I understand, but parts & fragments seemed a bit vague.
So I hit the Net. I found the FDA, I found how many of each thing each kind of food is permitted...but nowhere was there a definition for parts and fragments?
I emailed their consumer (their bosses, you remember--us!) handling people and soon received a reply.
"Insect parts are things like legs, wings, thoraxes & such." And insect fragments? Insect fragments are unidentifiable portions smaller than a part.
That's it? That's insane! There's no size or mass definition. Can't be. A bug ground to flour is millions of tiny unidentifiable bits.
Back it comes. "No, that's correct, it's left up to the inspectors."
Ohhh. Kaaaay.
What about those foods like chocolate covered grasshoppers? Where the insects are a main ingredient?
"They're exempt from the rules."
Exactly what I needed to know to market my new Mexican roll "burrito con escarabajos y saltamontes la huitlacoche!"
Inquiries welcome!
