markk
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Posts posted by markk
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And now I'll tell a nice story.
Once I was in a high-end restaurant that was just mobbed - it was an "in" and "hot" place, and there were mobs of people at the bar hoping to get tables, plus people with reservations waiting. I arrived at the time of my reservation, and (presumably because I'm a regular) was taken directly to a table.
It was the one and only cramped table in the place, and it wouldn't have been my first choice for the evening. But I could see what was going on, and I didn't say anything. Not four minutes after we sat down, a nearby table, larger and with more elbow room, left. As the busboys descended on it to clear it, I looked over at it and thought how much more comfortable it would be to sit there.
Just then the Maitre d' appeared frm behind me and asked us if we'd like to move to it. I asked, "how did you know?", and he replied, "that's my job".
That's the attitude I like from a restaurant.
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markk:
think about what the real reason you're asking to be moved and see if it qualifies as compelling or not.
No, I will not. I'm not trying to sound rude here (thought that may), but if I have to do what you're asking, I'll go and dine elsewhere first. If I'd prefer to sit somewhere other than where you've taken me, I don't have to question my own motives, and I don't have to justify them to you. I'll ask you nicely, for sure, but I won't do what you're suggesting. I think that your first reaction as a restaurant should be to think "whatever I can do to make this customer's dining experience more pleasureable is what I want to do, because we're in business to please our customers", and to worry about your seating plan later.
Some years ago I had dinner with a friend from college who had become a bartender. He spent the whole meal explaining the perspective of the servers to me, which I didn't find that compelling after the first few minutes. Then, when our appetizers were cleared and the waiter set down our main courses and left, I found that I didn't have a fork. So I tried to get the waiter's attention, and my friend said, "leave him alone, man. He's in 'the weeds' - that's what we call the part of the service when everybody wants something at once".
So I should eat my veal chop with my hands to make the waiter's job easier? I should tell the hostess why I want a different table so that she can pass judgement on my reason? That's ridiculous.
What's next, serving me a well done steak when I ordered it rare and explaining that with a restaurant full of customers at the height of service, things sometimes sit under the heat lamp just long enough that they overcook, and that I'll have to accomodate that as well? Or the server bringing me the wrong side dishes and explaining that this is the kitchen's busiest time?
In my business, I do what's best for my customers, not for me, and when I'm the customer, I'd like to go somewhere to eat that makes it clear that that's their attitude as well. Unarguably, there are things that you need to do to keep the restaurant running as smootly as it can, but they can't possibly take precedence over pleasing the customers. I think you've completely and totally lost your perspective.
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When my customers (I'm not in the restaurant business) ask for something that inconveniences me and seems entirely frivolous to me, my gut reaction is to think "thank God I have customers" and also to think "if I please them, and have a winning attitude as well, they'll probably stay customers".
Maybe it's naive to think that restaurant service people don't grumble and rant, but I don't like to be made to feel that I have to explain or justify a reason for preferring something, when I am the paying customer. If you seat me where I want to be seated and that throws off your plan, maybe you should build contingincies into it for individual customer preferences and desires. If I'm inconveniencing you with my business, I can always go elsewhere.
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I should point out that I was perfectly able to accept the original situation. I bought a product, had to take it home to look up the "e-numbers" to see if I wanted to consume them, and found one of them to be illegal. So I wrote to the store to tell them.
It's at the point that they wrote back "Providing our customers with wholesome foods is a high priority for staff at ShopRite. We want to assure you that our buyers and Quality Assurance staff continually monitor the products we offer for our customers to ensure they comply with Federal Regulations" that I lost it.
That's when I got annoyed at the word games. If providing me with wholseome foods is a high priority, and they've sold me something with a red dye food coloring that's banned in the US, then they've failed, no? And honestly, what's the good of monitoring the products to ensure that they comply with Federal regulations after they appear for sale on their shelves?
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In reply to some comments made earlier, I think that the buyers for stores that claim to be upscale and concerned should look at what's in the products they choose.
I mean, I go to the Fancy Foods Show every year, just like they presumably do. As people greet me from behind their tables and offer me tastes of exciting new items, I ask to read the ingredients first. If it's not for me, I don't want to taste it. But if the buyer for a store is merely choosing items from a list in the catalog, and isn't looking at the ingredients, and/or doesn't know what's banned in this country, well I don't think they should have that person in that job is all.
But again, I am suggesting that this places an undue responsibility on a purchaser. You're suggesting that I compare every ingredient of the thousands of items that cross my shelves every year...not just at time of purchase, but also for any changes to their legality throughout the year. That is an impossible task for any size store.
I think you are doing the correct thing by being a responsible consumer and educating yourself to what you purchase. You then have the choice as to what enters your body or not.
And as for your comment about attending the FFS, I do, and I do read the labels of what I pursue, but I buy far more things that what I taste at the show. If that's all I purchased, my shelves would be very scant. That, in my opinion, does not suggest that I shouldn't be purchasing for my store. Purchasing is a much larger job than that - it is about relationships with manufacturers, distributors and customers. All of whom have important knowledge and needs to share with me. And again I would suggest that self-responsibility is the best and most logical response to this entire issue.
If you're a food 'buyer' for a store and you don't check the ingredients of everything you choose to sell, then I personally don't want to shop in your store - although many might. But if you're the buyer for a chain that says "Providing our customers with wholesome foods is a high priority for staff... We want to assure you that our buyers and Quality Assurance staff continually monitor the products we offer for our customers to ensure they comply with Federal Regulations." - and you don't check the ingredients of what you choose to carry - or you check them after you've been selling them and there's a problem - well, I think that's bad.
If you're just assuming that everything offered to you is safe and legal, I think that's not a good thing.
I'll give you an example of what happens when people assume.
A few years ago USA Today did a centerfold spread called "The Sandwiches That Define Our Cities" and for each major city they chose a sandwich, showed a picture, and told where to get the best one. For NYC they chose the Reuben sandwich, and said that the best Reuben in the city came from the Second Avenue Deli, where the described it as piled high with juicy corned beef and melted swiss cheese.
Oops. The Second Avenue Deli was strictly kosher, and didn't even have cheese, or any dairy, on the premises. So how did the writer claim that the best one in New York was there?
He may have been told that by somebody who made it up, and he assumed they were right? Or he assumed himself that since the Second Avenue Deli was a famous NY deli that it would have one, and it would be the best in the city?
When I read that, I actually called the Second Avenue Deli to see if things had changed, and they made it clear that they were still strictly kosher, and that the story had caused a lot of bad feelings.
So when it comes to foods, and health care, I don't think that people should assume. I think that they should check, out of a sense of responsibility. When a hospital worker is told that he has to check your id bracelet each and every time he gives you medicine, is he insulted? No, he understands the idea of safety first.
I'm just saying that when a food buyer "assumes" that something is safe, that's how banned products appear for sale. And as I say, if you're the buyer for a store that claims to take my welfare seriously, and you're carrying products without knowing or caring what's in them, no matter how many you carry, then shame on you.
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Just look at humans: some have lots of fat in the stomach and practically none in the legs,
Aren't you specifically referring to a layer of fatty deposit under the skin in those areas, whereas 'prime' would address marbling within the muscles?
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...it's the fat in meat that melts during cooking and breaks down the connective tissue in it, so it does make sense that a fatty piece of meat would yeild better results...
According to my understanding, this is not correct. When we speak of "connective tissue" in this context, we are talking about collagen, which with the addition of heat, time and a few water molecules, is hydrolyzed into gelatin. As far as I know, fat doesn't have anything to do with this reaction.
Given enough time to find it (
) I can probably quote you what I can only paraphrase now from McGee's book, that separate from the collagen process that you describe, there's also an action in which hot fat that melts and goes through meat as it cooks, breaks apart the acto-mysoin cell structure, acting in the same way that fat is used to "shorten" and tenderize the protein in wheat during baking. And this is exactly why you see French butchers 'barding' strands of firm white fat through the collagen-less sections of beef roasts. But on a philosophical note, I was ruminating all morning on how I have sort of gvien up making certain braises like brisket, because I find that the meat has been bred to be so lean that I can no longer get a pleasing result, in the same way I've abandoned commercial pork, no longer enjoyable to me. Then I realized that we've now turned to pork that's bred to be fattier and more flavorful, and came to the conclusion that I might indeed want to try a prime brisket the next time I make one.
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How many centuries is the rule before a product becomes local?
Oh, tomatoes are long since local to Italy by now, but their arrival there was certainly not an "act of God," unless we can say that God was working through the conquistadores and traders.
Well, that satisfactorily answers my question, and, "good point!".
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I'm sure we have plenty of folks around here who can dig deeper into the science of it, but if the meat is dry it's usually because it's overcooked -- you can braise for too long and that's what happens.
What I meant to say is that I've braised lots of supermarket (choice/select but obviously not prime) beef without overcooking it, but rather just until it 'breaks' and softens, and found it dry, so maybe prime beef, when it gets to the point of fork-tenderness, still has "residual fat" left to make it juicy. I'm speculating here. And maybe with today's leaner beef, that's the way to go to compensate.
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This can be asked of many things, too, not just meat (not avoiding the question, just commenting).
My grandmother, who was a great cook, was a refugee from Eastern Europe, and a cuisine based, well, not on luxury ingredients. People in the family used the saying that "she could make you a delicious meal out of a partially rotten onion, the scrapings from yesterday's carrot, and a piece of shoe leather". Certainly the idea of prime meat for stewing was the farthest thing from what she cooked.
But back on topic, it's the fat in meat that melts during cooking and breaks down the connective tissue in it, so it does make sense that a fatty piece of meat would yeild better results. And come to think of it, I've had lots of stewed meat that was tender from long cooking, but really dry, even though it had a moist cooking process. So maybe there is something to this.
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True, but the fact that they grow so well and deliciously there could be indicative of something. That area's silly with good ingredients.
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A chef friend of mine from Italy likes to say: "If it grows together, it goes together".
Well, you certainly couldn't say that about the wines of Capri and its food, for sure. The only thing that goes with them is a stomach pump, seriously. The soil and climate there grow some mighty delicious things, but grapes ain't one of them, at least not when they're turned into wine.
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That's one gorgeous steak!
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In reply to some comments made earlier, I think that the buyers for stores that claim to be upscale and concerned should look at what's in the products they choose.
I think it's less the responsibility of the buyers and stores who buy the products as it is the government agency that makes the rules. If it's the FDA that decides what should or shouldn't be consumed, then it's the FDA that should be enforcing the rules. As a consumer, I don't expect to buy foods which contain banned ingredients, because I assume the government has done its job of keeping them out of our foods.
I don't think that the FDA is responsible for enforcing the rules it makes, in the same way that your local Congressman doesn't issue you a ticket if you break the law.
But in the food chain, I would think that people all along it should assume that the have some responsiblity for what they sell, and that there should be more accountability, not less. Because what happens when everybody can say, "that's not my responsibility" is exactly what did happen: banned foostuffs wind up on my local store shelves.
If I'm buying food from you, I'm holding you accountable for not selling me something that's illegal, that's all I'm saying.
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In reply to some comments made earlier, I think that the buyers for stores that claim to be upscale and concerned should look at what's in the products they choose.
I mean, I go to the Fancy Foods Show every year, just like they presumably do. As people greet me from behind their tables and offer me tastes of exciting new items, I ask to read the ingredients first. If it's not for me, I don't want to taste it. But if the buyer for a store is merely choosing items from a list in the catalog, and isn't looking at the ingredients, and/or doesn't know what's banned in this country, well I don't think they should have that person in that job is all.
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I went twice, hoping to like it. Physically, it's beautiful. In substance, it really doesn't have anything different, or better than we can get anywhere else in Hoboken, only more expensive. Well, it does have tins of caviar and foie gras, which we can't get anywhere else.
But the truffled foie gras mousse from D'Artagnan is cheaper at Shop Rite, which carries the same D'Artagnan products. The jarred, boxed, and canned natural and organic foods have been available forever at the Organic mega-store a few hundred feet down the block.
The first time I was in, there were prepared foods that had certainly seen better days. They were gone the next time I was there, but moved to the front was a new batch, including several displays of cooked shrimp that looked, well, it's inconceivable that anybody who saw them dried out and curling would buy them.
They had some interesting-looking salami and such in the deli. There was a mortadella that intrigued me, but it didn't have its wrapper, so I asked the fellow if he had one handy with the ingredients. He found one quickly, and read me "pork, water, salt, sugar". I was impressed and asked him for a pound of it. Then, something told me to ask the see the label. When he read me the ingredients, he'd omitted all the chemicals and preservatives that came after the first four ingredients. So I didn't buy any. I'm not faulting them for having meats with chemicals, just saying that we have no shortage whatsoever in Hoboken of Italian delis that already carry those.
Still, it's a pretty store. I'm not trying to say bad things about it, only that I was hoping that they'd bring us things we don't already have. The produce was pretty, I must say, but the cherries I bought (perhaps my own fault for buyng them) were mealy and horrible. And the lemons were twice price of the Korean deli a few steps to the other side of them; not the fancy lemons with the leaves on them, but the standard lemons. And I should say that price really doesn't matter to me, if I'm getting anything better or different than I can already get.
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What happens if you keep kosher but accidentally eat non kosher foods?
I was in a restaurant recently next to a table of Jewish folks, and the two women ordered Spaghetti Carbonara. The way it's served at that place, it has (gorgeous) slices of bacon across the top. They asked the waitress to take it back, and explained that they can't eat pork.
They then ordered, and devoured, a seafood pasta whose fine print said that it contained bits of shrimp (among other things) and I know it is made with a shellfish stock. What happens then?
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Less than 2 minutes of googling on a slow dialup connection led me to the information that imports of Azorubine are permitted by the FDA, as long as the substance is manufactured in FDA certified batches.
No, your less than 2 minutes of slow googling took you to incorrect information.
From the FDA's website:
"The following color additives are not authorized for use in food products in the United States. (the bold and italics are theirs, btw)
• Amaranth (C.I. 16185, EEC No. E123, formerly certifiable as FD&C Red No. 2)
• Azorubine (C.I. 14720, EEC No. E122, formerly certifiable as Ext. D&C Red No. 10); also called Azo Rubine and Carmoisine.
• etc..."
The list of additives that are declared safe "only when the color additives are from batches that have been certified by the FDA" does not include Asorubine.
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I'm wondering how the "banned ingredients" got imported into the US in the first place?
Probably they were looking for terrorists hiding in the food crates more than looking for what was in the bottles~
doc
Wow. I figured that the people who look for the terrorists in the crates were separate from the buyers for the supermarket chains. Thanks.
Well, I guess I care more than other people do about this, and I learned something from starting the thread and posing the situation.
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I actually disagree here. This doesn't really pertain to the fine-dining aspect of this thread, but I'm living this life right now, in 2007, and I will say you do have to know where to go. While it's certainly harder to procure alcohol in NC, where I go to school, it's not like I can waltz into any quickmart or liquor store in the city and buy alcohol. Most everywhere I know will card, and it all comes down to how much they scrutinize IDs. Personally I don't have a fake ID, though I'm about the only of my friends who doesn't, probably because I'd rather spend my $20 on a glass of wine at dinner than on a handle of Smirnoff to get ripped on. I know of stores and bars where you can get stuff without being carded, but at least for me these locations aren't exactly widespread and must be sought out. But then again, maybe I'm not cool enough. When hanging out at NYU over the summer with friends in those dorms, I'm not one of the literally hundreds of underage kids who get into clubs using really, really cheesy fake IDs.
I think NYC may have become more strict with underage drinking in recent years, and perhaps for good reason. Thankfully, from my perspective, this trend hasn't yet reached fine-dining restaurants, and I don't think it will. As long as large groups of kids keep getting into trouble at clubs and liquor stores, as others have said, there are more important things to worry about than the occasional glass at a fine-dining restaurant.
You know, folks... for an underage kid who drinks so much, he makes a brilliant point and an even more brilliant conclusion to the debate.
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The first wine that we started buying regularly by the case year after year was a white - the Pouilly Fume "Prestige des Fines Caillotes" of Jean Pabiot et Fils, in the early 1980's. It's their Pouilly Fume made from old vines, and though all the PF's I'd had previously never quite matched up to the descriptions of how good the wine could be (I was still in the learning about wine stages then), this wine poured almost like motor oil, yet had such a bracing, but deliciously pungent flavor that it was indeed like the "iron fist in the velvet glove" description that's normally applied to Chablis Premier Cru (a wine we also love). So for years this was our house wine. Then one year when we realized we were going to France and would be in the Burgundy region, and very specifically the area of "Chablis" I studied a map and found that town of Pouilly Fume just wasn't all that far south (and realized why both wines may share the iron-fist characteristic, assuming it comes from the soil). So I asked the hotel to call them to arrange a visit the day we were there, and apparently they were told that it was not a good day. So I asked for the phone, and spoke to Monsieur Pabiot myself (calling into play a French that I had studied, but a much better French than I had ever used, this being a trial by fire), and I explained how many vintages of the Prestige I'd been buying by the case and even that I knew the importer, and he said "Come on down", so we did. (The importer in question was Robert Chadderdon, a fellow whose name on a wine used to guarantee a great wine 30 years ago although it may still now.)
Following his directions, we found a single family house on a meandering street that only had small houses. As we approached and an elderly woman came to the door to ask what we wanted, I explained in that fabulous French that I had been invited down a few hours earlier by her husband, and the look on her face told me that I'd said something very wrong. But she went inside and her 30-something son appeared, and all was well, and he turned out to speak very fluent English. The winery was made-do from every room and garage on their property, and he gave us a royal tour. They were bottling in the basement, and we got to witness the entire operation. Then he took us to the storage tanks for the next-to-be-released vintage - a few stainless steel tanks in another basement. The wine was extremely green and citrusy, and not at all like what we'd been drinking, and he explained that at that point, it was a question of time - those characteristics would fade, and the ones we loved would predominate. I also told him that in my quest to find his wine in New York and learn more about it, one well-known wine store who carried it (the prestige bottling) had told me that the way they achieved the 'toasty' flavor was to hold torches inside the oak barrels to char them, so I asked him where those were. His reply... "there's not one wooden barrel of any kind on the property - look around you." It was then an entirely stainless steel operation, and the wine store was simply wrong.
Well, from that point on, we enjoyed his wines even more.
The first house red of ours was the Vincent Arroyo Cabernet, from Calistoga, a big, thick, rustic wine that was just sensational, although at the time we discovered it in the early 80's, was selling for $6.99 a bottle. We went through case after case, year after year, and one year we were in San Francisco and made the trip up to visit him. Vince himself was our host (I think he's everybody's host), and we toured the operation and tasted from the barrels. He's also famous for his Petite Sirah's, and we did a sensory overload sampling the various ones of that. He had just started making a merlot - the first one was ageing, and since he was such a nice guy, and obviously a winemaker who could extract the most delicious and concentrated things from a grape, I told him that, and that since I had never had a merlot I enjoyed, asked if I could taste his. He got me some, and no, I didn't like it, but felt that I had had my question superbly answered. At the end, he went to his house and got one of the few bottles, and treated us to a tasting of the same Petite Sirah in full and half bottles, to answer one of my ageing questions. He also opened one of the few bottles left of his first vintage Cabernet to share with us, and a friend who had stopped by told me he'd never seen Vince do that. We continued to make that our house red (the Cabernet and to a lesser extent the PS) for many years.
And my last experience was the Pinot Blanc of Alsace Willm, in the town of Barr, not too far from the city of Strasbourg, where we used to go often. We'd been in love with Alsace wines for many years (dating from our first visit there), and at that time, it was primarily Pinot Blanc that you could get in the states for a dry white from there (the many dessert wines they make were always available here, though). We had settled-in on the Willm PB as our house wine, and I had standing orders for many (many) cases of it for many years at a local store. One year I arranged by internet to visit. The head of the winery (it was small, as most Alsace firms are) was aware that there had been a surge of sales in my part of New Jersey, and had even been to the store where I get the wine, as part of a blitz-tour that his distributor had taken him on. So we were were known to him as the largest single American consumers of his wine. Alsace has 7 distinct white grapes, three of which are made in three styles (dry, late harvest, and SGN - 'noble rot') so a tasting at a winery there includes a ton of wines. It was the day before Christmas and he stayed open for us. For the first 99 wines, we used spittoons. The last wine opened was an older Gewurtztraminer SGN in a half bottle, and for that he removed the spittoons and announced, "this one we drink".
If I may, there's one funny story from that visit. While touring the cellars, he turned to me and had a short, and slightly frightening, outburst. We'd been talking in English all day, and I'd been pronouncing "Alsace" with a hard 's' - as in 'soft'. Until he snapped, and told me "You keep saying 'al - Sace', and it's 'al-Zace' - and you are driving me crazy! You must stop !!" I've (clearly) never forgotten that, and never mispronounced the word since.
The Alsace Pinot Blanc continued to be our house wine for many years (supplemented by numerous cases of other Alsace wines), until the 2003 vintage, the one from the incredible heat wave. As my standing orders of the Pinots Blanc arrived, we found them just about undrinkable. This was a major disaster for us. The Alsace Pinot Blanc is always a delicious and food friendly wine, and we had a problem. We had stopped drinking Pouilly Fume previously, because the prices of the good ones went from the $18.99 we were paying for the Pabiot in the 80's to a price that almost equaled our mortgage payment. We were out of luck.
And then I remembered Frank Prial's piece in the Times about the Lost Vineyards Portuguese White. ($1.99) The first bottle we tried was utterly delicious. It didn't have the complexities of taste and texture of a fine Loire Valley wine (and of course is not a Sauvignon Blanc), but more than any other wine I can remember, it did a beautiful job with food when that flavor profile was needed - and the wine was clean, crisp, well-made, and fresh. We've been drinking it ever since, and as I fill up my car with as many cases as will fit, I chuckle at how a case of it costs what a bottle of something else does. Then we tried their "White Lambrusco" from Italy when they introduced it. You know... I'm not saying it's the equal of a White Burgundy (which we love but can't afford to drink by the case - not that those wines would have anything in common - I'm just trying to forestall the abuse that may be coming) - but it (the Lost Vineyards White Lambrusco) is a fabulous wine - delicious, well made, with everything in balance - the flavor, the acidity, and the lack of sweetness. To me, it fits the descriptions of a great French rose better than any of those I've actually experienced, and it literally tastes like summer in a glass. We now drink those as house whites (in 30 years, we never had a house rose before), and love them, and we have cases stored everywhere in our house, as we give them by the case as gifts as well. And honest injun, when we go on vacation for a week or two to places where we don't like what the local wine stores carry, we have a case or two shipped ahead of our arrival. And though this may be getting OT, we take the savings from the $1.99 we pay compared to what a previous house white used to cost, and apply them directly to our red Burgundy fund.
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Who's gonna tell me that Iberico ham was unwholesome in 2004?
No, you're absolutely right about that. And I used to smuggle back Italian prosciutto when it wasn't legal here.
But Shop Rite's defense isn't that they looked-up the banned additive and decided that it was bs and that it's perfectly safe - it's that they didn't even catch that they were selling something that very well might have been dangerous and has been banned for sale. And I'm not saying that they're responsible for determining which ingredients are safe and which are not - but they are responsible not to sell things that are banned. It's not a judgement call for them.
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Personally, I don't eat anything until I've read the label thoroughly and cleared it; that's why I bought these juices and took them home to look up the e-numbers before I drank them.
But there's always the chance that a banned additive might very well be harmful, and there's a great chance that sombody other than me might see a product containing it at Shop Rite or any other major supermarket chain, and assume that it was safe to eat, and then have a problem.
And I do think that the monitoring should be done before they decide to sell a product, especially, especially if they're going to make claims like they do.
I didn't get annoyed until they proceeded to tell me how much they cared for my well being after the deed was done.
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It's been a good two years since I've been to a Chinese buffet, because the ones convenient to me turned lousy. But after reading this thread, I went back tonight to the one I mention earlier with the blue crabs and the Peking duck. They do indeed have hundreds of items, and as we used to do, we ate our body weight in duck, ginger-scallion crabs, and sauteed mustard greens. And we talked about why these places don't require you to have more variety than 3 items. But not only did nobody say a word, they were extremely generous with the duck, and the (many) times that I asked if I could just have the whole leg/thigh portion without them hacking it up and just giving me a little, they said "sure", and they said it cheerfully.
(And then there was the time that I was at the MGM Grand Buffet in Las Vegas, years before the current fine-dining explosion, and discovered that their prime rib was as good as any bar mitzvah I'd ever been to, and ate 5 end cuts - honest. Of course, nobody there is going to say anything or care, but I too await the day that a small place tosses me out.)
We also wondered "how" they would charge for wasted food if they did, and we couldn't imagine. (The pancakes that we used to be required to take, for example.) Are there places that do it by weight?
Foodstuffs banned in the US
in Kitchen Consumer
Posted
They could have said "thanks for pointing that out to us - we'll remove it right away", or they could have said "thanks for pointing that out to us - we'll remove it right away - we should have caught that sooner, our mistake, very sorry", or they could have said "thanks for pointing that out to us - we'll remove it right away and look into how it got on our shelves in the first place. Please accept our apologies for this. We do care, and this was a mistake." There are many things they could have said.