re: #283 Slumbering Behemoth

Oliver strikes me as being hyperbolic/Hyperchondriac here.

Any chef worth his sea salt has used the entire heads of fish or pigs to make stock… the whole stinkin’ thing. Same stuff (but from bovine) which is used in “pink goo”. The use of anti-microbial chemicals isn’t such a bad idea either, given the generally poor sanitary practices of the food service industry.