{"id":443,"date":"2011-10-05T16:19:52","date_gmt":"2011-10-05T16:19:52","guid":{"rendered":"http:\/\/www.cutcookeat.com\/foodblog\/?p=443"},"modified":"2011-10-05T16:19:52","modified_gmt":"2011-10-05T16:19:52","slug":"huh-what-are-you-sick","status":"publish","type":"post","link":"http:\/\/www.cutcookeat.com\/foodblog\/?p=443","title":{"rendered":"Huh, what are you sick&#8230;"},"content":{"rendered":"<p>dude you are talking about meat glue!  I was reading <a href=\"http:\/\/www.amazon.co.uk\/gp\/product\/0982761007\/ref=as_li_tf_tl?ie=UTF8&#038;tag=cutcookeat-21&#038;linkCode=as2&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0982761007\"  target=\"_blank\">Modernist Cuisine: The Art and Science of Cooking<\/a><img loading=\"lazy\" src=\"http:\/\/www.assoc-amazon.co.uk\/e\/ir?t=cutcookeat-21&#038;l=as2&#038;o=2&#038;a=0982761007\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> (which is now in stock at Amazon.co.uk after a 6 month wait) and they were doing some construction again.  Not wood and nails, but meat!  I keep coming across this stuff they use to reconstruct food.  While reading about a Modernist Fried Chicken which takes the skin from the whole chicken and wraps it around a two chicken thighs before deep frying I decided to investigate what it is and see if I can get some.  This meat glue is called Activa RM which is a brand name for a <a href=\"http:\/\/blog.foodfacts.com\/index.php\/category\/transglutaminase\/\" target=\"_blank\"> transglutaminase <\/a> .  I am not sure what this stuff is but I have sent an email to the company to ask where I can get some in the UK.<\/p>\n<p>I was going to have a laugh and mark this vegetarian, but I need all the readers I can get \ud83d\ude42 <\/p>\n<div class=\"entry-utility\">\nThis blog is hosted by Brinkster, great service and support so <a href=\"http:\/\/www.brinkster.com\/redirect.aspx?ad=9999&#038;rf=drewtho&#038;redirect=\/hosting\/hosting.aspx\" target=\"_blank\">check it out&#8230;<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>dude you are talking about meat glue! I was reading Modernist Cuisine: The Art and Science of Cooking (which is now in stock at Amazon.co.uk after a 6 month wait) and they were doing some construction again. Not wood and &hellip; <a href=\"http:\/\/www.cutcookeat.com\/foodblog\/?p=443\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,3],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/443"}],"collection":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=443"}],"version-history":[{"count":3,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/443\/revisions"}],"predecessor-version":[{"id":446,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/443\/revisions\/446"}],"wp:attachment":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=443"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}