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Getbig Main Boards => Gossip & Opinions => Topic started by: Cleanest Natural on October 13, 2010, 06:34:54 AM
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(http://l.yimg.com/lk/api/res/1.2/nyBVtPQCxLn8xqDwtKoU6w--/YXBwaWQ9eW1lZGlhO2g9NDE0O3c9NjEw/http://mit.zenfs.com/5/2010/10/Picture-3.png)
Vladimir Lenin, King Tut and the McDonald's Happy Meal: What do they all have in common? A shocking resistance to Mother Nature's cycle of decomposition and biodegradability, apparently.
That's the disturbing point brought home by the latest project of New York City-based artist and photographer Sally Davies, who bought a McDonald's Happy Meal back in April and left it out in her kitchen to see how well it would hold up over time.
The results? "The only change that I can see is that it has become hard as a rock," Davies told the U.K. Daily Mail.
She proceeded to photograph the Happy Meal each week and posted the pictures to Flickr to record the results of her experiment. Now, just over six months later, the Happy Meal has yet to even grow mold. She told the Daily Mail that "the food is plastic to the touch and has an acrylic sheen to it."
[Related: 'Double Down' among the worst fast food of 2010]
Davies -- whose art has been featured in numerous films and television shows and is collected by several celebrities -- told The Upshot that she initiated the project to prove a friend wrong. He believed that any burger would mold or rot within two or three days of being left on a counter. Thus began what's become known as "The Happy Meal Art Project."
[DIY: Make happier meals for your kids at home -- just don't forget one key tip]
"I told my friend about a schoolteacher who's kept a McDonald's burger for 12 years that hasn't changed at all, and he didn't believe me when I told him about it," Davies told us. "He thought I was crazy and said I shouldn't believe everything that I read, so I decided to try it myself."
[Did you know? Before the Happy Meal, there was the Fun Meal]
Some observers of the photo series have noted that the burger's bun appears at different angles, and therefore aired suspicions that the Happy Meal may not in fact be as "untouched" as the project's groundrules stipulate. Davies says there's a simple explanation for the mobile-bun effect. "The meal is on a plate in my apartment on a shelf," she says, "and when I take it down to shoot it, the food slides around. It's hard as rock on a glass plate, so sure, the food is moving."
Click image to see more photos of the unchanging Happy Meal (http://Click image to see more photos of the unchanging Happy Meal)
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irrelevant for body composition
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My own theory is that Jezzebelle has a chest dump fetish that the calorie is a calorie getting ripped on Micky Dee's True Adonis diet can satisfy ... it is safe and bland as Adonises turds are plastic or whatever they poot in Mc Donald's.
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That is disgusting, but big macs are still awesome.
some people are just in denial
did you ever wonder why mcdonalds has to be eaten right there and then ? by the time you arrive home the fries are dry cold and taste like plastic paper
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More Failures at 5th grad Science. This is what happens when food is dehydrated. This can be done with any food. Try it with a piece of bread of your choice and a piece of meat of your choice. Leave it on the counter, away from moisture.
Salt, Fat will stabilize and preserve food indeifintely as long as moisture (which is a perfect environment for bacteria) is kept at bay.
Try it with a fruit also. They dry out nicely and keep for years and years. The same for Chilis....etc.
You people are so goddamned dumb and easily taken in.
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Yes I never order fries from McDonalds, they are awful.
I just MADE a McDonalds French Fry Clone yesterday and Deep Fried them myself. The secret ingredient and technique: Vinegar to help strengthen the Pectin Bond and a Pre-Blanch followed by a freeze to form Ice Crystals which make steam quicker to release when dropped into the fryer, yielding a crispy fry.
Also, Julia Child LOVVVVVVVVVVVVVVVVVVED McDonald`s fries and considered them a pinnacle in Culinary Arts. The French feel the same way. They are an art for to themselves. Thomas Jefferson even served Fries at the WhiteHouse.
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In Julia Child`s book, she donated about 20-30 pages on French Fries.
Julia rules.
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More Failures at 5th grad Science. This is what happens when food is dehydrated. This can be done with any food. Try it with a piece of bread of your choice and a piece of meat of your choice. Leave it on the counter, away from moisture.
Salt, Fat will stabilize and preserve food indeifintely as long as moisture (which is a perfect environment for bacteria) is kept at bay.
Try it with a fruit also. They dry out nicely and keep for years and years. The same for Chilis....etc.
You people are so goddamned dumb and easily taken in.
haha
prompt meltdown
whatever you are sniffing my friend is LEGIT !
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some people are just in denial
did you ever wonder why mcdonalds has to be eaten right there and then ? by the time you arrive home the fries are dry cold and taste like plastic paper
You won`t find a single Classically trained chef that thinks McDonald`s fries are not the pinnacle of Fries. MANY speak on this.
Your own, poor palate and bias is just a result of stupidity and fear. You don`t know a thing about cooking or food.
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You won`t find a single Classically trained chef that thinks McDonald`s fries are not the pinnacle of Fries. MANY speak on this.
Your own, poor palate and bias is just a result of stupidity and fear. You don`t know a thing about cooking or food.
I like Wendy's fries better....mmm,dunk them in a Frosty and you're good to go 8)
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That is their opinion, I have my own.
Look, Every French Fry technique is essentially the same. Two Quick Fries in the Fryer, one for the interior and another for the outside crust. There are just a few vairables you have to work with.
When you condemn any Fry, you pretty much are condemning them all in a sense. Poorly cooked fries at the wrong temperature can yield in not so stellar results, but fast food restaurants and cooks who know what they are doing will NEVER mess up a batch of fries. Especially Fast Food with their temperature controlled oil and multi million dollar machinery to ensure constant quality.
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Funny thing you say that .. I been cooking since I was 19 and even wanted to do a cooking show at my local TV station at some point. I never said they don't taste good ..because they do when they are fresh.
As usual, I point out that Mc D is absolute garbage and poisonous to the human body and you as your usual retarded self copy paste what some old hag said about the way fresh french fries taste
:D
you are really good at playing stupid ..like your Austrian gimmick wavelength ;)
I have learned that what you write reflects something inside you
So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
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That is disgusting, but big macs are still awesome.
Big Macs are so small now...WTF happened???
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I like Wendy's fries better....mmm,dunk them in a Frosty and you're good to go 8)
Wendy`s has a bigger cut Fry, which yields a Fluffier interior and less crust on the outside. Some prefer a crust with a distinct (blistering) texture ala McDonalds. This is achieved by Strengthening Pectin bonds and Pre-Blanching to Gelatinize Starch Molecules. The small size of Mcdonalds fries is another reason why theirs are very crispy and Wendys is more limp.
As we were making Fries yesterday, Jezebelle and I were having a debate about fry Size and cutting. She likes a Wendy`s cut, fluffier interior. I LOVE both, but I have to go with a smaller cut as they are crispier and hold up to a dipping sauce better.
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Wendy`s has a bigger cut Fry, which yields a Fluffier interior and less crust on the outside. Some prefer a crust with a distinct (blistering) texture ala McDonalds. This is achieved by Strengthening Pectin bonds and Pre-Blanching to Gelatinize Starch Molecules. The small size of Mcdonalds fries is another reason why theirs are very crispy and Wendys is more limp.
As we were making Fries yesterday, Jezebelle and I were having a debate about fry Size and cutting. She likes a Wendy`s cut, fluffier interior. I LOVE both, but I have to go with a smaller cut as they are crispier and hold up to a dipping sauce better.
You should put out some cooking videos. :)
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Mcdonalds burgers are fine, but there are much better burgers out there.
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who's that leader that hasn't decomposed in 70+ years?
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Funny thing you say that .. I been cooking since I was 19 and even wanted to do a cooking show at my local TV station at some point. I never said they don't taste good ..because they do when they are fresh.
As ussual, I point out that Mc D is absolute garbage and poisonous to the human body and you as your usual retarded self copy paste what some old hag said about the way fresh french fries taste
:D
you are really good at playing stupid ..like your austrian gimmick wavelength ;)
French Fries are just Potatoes Cooked in Oil which does not add that many more calories at all due to the rapid release of water.
They are VERY Healthy for you and are classified as being part of your vegetable servings for the day. Again, you are owned by myths.
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Forget buying gold for a possible 2nd Great Depression. Instead, stock pile McDonald's Happy Meals. They last almost as long as gold, but unlike gold you can actually eat the Happy Meals and they don't taste bad. ;D
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French Fries are just Potatoes Cooked in Oil which does not add that many more calories at all due to the rapid release of water.
They are VERY Healthy for you and are classified as being part of your vegetable servings for the day. Again, you are owned by myths.
The True Adonis is a secret Muslim, Chinese agent who wants all Westerners to eat themselves to death.
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I don't order them because of the extra calories, usually I take two big macs instead. I take back "awful", they're not too bad, I usually like , but so many times lately I've had bad frites from my McD's near work :-\
I prefer something like this
(http://www.tromspotet.no/images/Red%20og%20komprimert.jpg)
I can`t tell if the picture you posted are Oven baked. (I DO NOT like Oven Baked Fries or Wedges. Also, Oven baked allow for more oil absobsption then Deep Frying causing a Greast Wedge or Fry).
Wedge fries are a bit of a different animal. I made some last week, battered in Buttermilk and they were nothing short of amazing.
With a wedge Fry there will be a Pre-Blanch and just a single Fry just lightly crisp everything up as the Interior fluffiness is the highlight here. (that is if you don`t batter them).
I went the extra step and battered them in a Buttermilk/Cornstarch/Flour/Baking Soda mixture and a Cayenne Pepper crust. They looked so good we took pictures of them and they are on Photograzing.
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French Fries are just Potatoes Cooked in Oil which does not add that many more calories at all due to the rapid release of water.
They are VERY Healthy for you and are classified as being part of your vegetable servings for the day. Again, you are owned by myths.
:D
I have learned that what you write reflects something inside you
So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
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The True Adonis is a secret Muslim, Chinese agent who wants all Westerners to eat themselves to death.
That can`t be possible since Last night for Dinner I cooked a Pork Tenderloin With a Chinese Five Spice Crust and a Hoisin Sauce Glaze. Muslims can`t eat pork you know.
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Funny thing you say that .. I been cooking since I was 19 and even wanted to do a cooking show at my local TV station at some point. I never said they don't taste good ..because they do when they are fresh.
As usual, I point out that Mc D is absolute garbage and poisonous to the human body and you as your usual retarded self copy paste what some old hag said about the way fresh french fries taste
:D
you are really good at playing stupid ..like your Austrian gimmick wavelength ;)
I have learned that what you write reflects something inside you
So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
bahahahahah sev just thoroughly Owned TA hahahahhahaa
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:D
I have learned that what you write reflects something inside you
So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
Hey, you are the one with a 4th grade Science education. (maybe even less). You don`t even know what dried food is and that any food can be dried and dehydrated for indefinite preservation and that the more fat and salt present in a low moisture environment, the easier it becomes.
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Adonis should just climb up his cellmate's bunk ( who has the upper one obviously) and do a Greg Louganis in the toilet.
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That can`t be possible since Last night for Dinner I cooked a Pork Tenderloin With a Chinese Five Spice Crust and a Hoisin Sauce Glaze. Muslims can`t eat pork you know.
All joking aside, Muslim terrorist sleeper cells do believe that it is perfectly okay and justifiable to break all of Islam laws in order to blend in with the enemy.
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Hey, you are the one with a 4th grade Science education. (maybe even less). You don`t even know what dried food is and that any food can be dried and dehydrated for indefinite preservation and that the more fat and salt present in a low moisture environment, the easier it becomes.
Could you prove this with a scientific study please ?
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All joking aside, Muslim terrorist sleeper cells do believe that it is perfectly okay and justifiable to break all of Islam laws in order to blend in with the enemy.
They are some of the most fucked up people on the planet thats for sure. Some of the most Worthless as well.
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They are some of the most fucked up people on the planet thats for sure. Some of the most Worthless as well.
so some are less worthless while some are more worthless ...
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Could you prove this with a scientific study please ?
Sure. Tell me a food you want preserved, (you choose the ingredients or food) and I will preserve it. I will simply create the environment it needs for indefinite storage.
This isn`t magic here and McDonalds is just like any other food. At least you will learn something and realize how stupid you once were.
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I don't order them because of the extra calories, usually I take two big macs instead. I take back "awful", they're not too bad, I usually like , but so many times lately I've had bad frites from my McD's near work :-\
I prefer something like this
(http://www.tromspotet.no/images/Red%20og%20komprimert.jpg)
I'd take those fries in your pic over Mcds fries anyday.
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When you leave bread out it just hardens and dries out, I usually waste half my bread this way because I forget to put it in the bag.
Exactly. This can happen to ANY food. McDonalds, Brocolli, whatever. I guess Sevatese is totally blown away by Beef Jerky and the concept of Food Dehydration.
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Gotta say I also prefer fried potatoe wedges or thicker fries to McD's.
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Gotta say I also prefer fried potatoe wedges or thicker fries to McD's.
I am a deep fry man myself. I will fry anything and eat it. Next I am going to try Oreos in a pancake batter and Deep Fry it similar to what Chicken Charlie does at the LA fair. He seems to sell out of them
In Scotland, Deep Frying the Mars bar with Fish and Chips is highly popular and I have been meaning to getting around to Frying some up.
GERARD BUTLER APPROVED!
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I am a deep fry man myself. I will fry anything and eat it. Next I am going to try Oreos in a pancake batter and Deep Fry it similar to what Chicken Charlie does at the LA fair. He seems to sell out of them
In Scotland, Deep Frying the Mars bar with Fish and Chips is highly popular and I have been meaning to getting around to Frying some up.
Yeah, I also saw the deep fried mars bar, deep fried eggs, and other delicacies in one of Anthony Bourdain's shows.
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When I was a kid I worked the cashier there. Nobody washed their hands. If fries fell on the kitchen floor, they were put back in the fry bin if nobody was around.
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I was extremely ironic Apenis lol .. but I now it will make your day so what will happen if I leave a boiled whole salmon on my counter ?
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When I was a kid I worked the cashier there. Nobody washed their hands. If fries fell on the kitchen floor, they were put back in the fry bin if nobody was around.
Best thing to do is Fry them at home. Its very simple and enjoyable and the results are nearly exact duplicates or even better as you can play with some of the vairables to suit your tastes.
I have serving size bags of Fries, Pre-Blanched and Fried Once Frozen (just like all Fast Food Fries come), ready to get their Final Fry and eat at a moments notice.
Once in the above state, all you do is Heat your Oil up to 400 degrees and drop them in for around 2 minutes. Perfect everytime and you always have a side dish no matter what.
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TA, you should try Scotch eggs.
Awesome.
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I was extremely ironic Apenis lol .. but I now it will make your day so what will happen if I leave a boiled whole salmon on my counter ?
Dry it with a hair dryer and put a decent amount of salt on it. Keep the hair Dryer on it if you notice any moisture. Also, store the fish as high up as you can (heat rises). If you REALLY want to preseve it, just salt it and smoke it.
Now if you just want to set it on your counter, you are going to have to eliminate as much moisture as you can in your house and keep it dry as you can. You will also need to keep bacteria at bay which is not too difficult to do if you can keep it dry. It can be done if you are so inclined to do so. Also, being that you boiled it, you effectively killed any surface bacteria and you also partially dehydrated the fish by converting any water in it, to steam. This will make it a bit easier.
Also, have you EVER heard of Smoked Salmon or Salted Fish? Its been done already with Salmon in case you didn`t know.
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So this lady basically blow dried and put preservants on the happy meal she bought ?
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I once saw a TV show with a rather fat lady (and self-proclaimed nutrition expert) who carries around fries and burgers from McD all the time to demonstrate how they never change over years. Her conclusion was that since the food from McD does not rot, it stays in the body forever and keeps her fat. ;D
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So this lady basically blow dried and put preservants on the happy meal she bought ?
No. There is enough salt (minimal amount) and fat in their ground beef and the meat is cooked to a temperature where there is little water content. Also the shape of their patties and tightness that they are formed allows for less water and moisture to be present.
This makes it easier to naturally dehydrate then say a tomato which is almost all water.
Its easy to do if you can create a proper environment. If you put any food out in the desert for instance, you will have it nicely preserved.
Lots of dead mummified animals in the desert.
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No. There is enough salt (minimal amount) and fat in their ground beef and the meat is cooked to a temperature where there is little water content. Also the shape of their patties and tightness that they are formed allows for less water and moisture to be present.
This makes it easier to naturally dehydrate then say a tomato which is almost all water.
Its easy to do if you can create a proper environment. If you put any food out in the desert for instance, you will have it nicely preserved.
Lots of dead mummified animals in the desert.
:D
You are amusing Adonis ... you must be on of the biggest head cases around here
On a serious note, someone who jumps at every occasion to prove what he knows must be incredibly insecure.
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:D
You are amusing Adonis ... you must be on of the biggest head cases around here
On a serious note, someone who jumps at every occasion to prove what he knows must be incredibly insecure.
No. I just don`t see a point in perpetuating myths or stupidity. Even if I come across as an asshole (which I am sure I do), at least you learned something and you won`t ever post something so blatantly juvenile,wrong and misleading ever again. (only time will tell).
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No. I just don`t see a point in perpetuating myths or stupidity. Even if I come across as an asshole (which I am sure I do), at least you learned something and you won`t ever post something so blatantly juvenile,wrong and misleading ever again. (only time will tell).
A fry debate. Your life is seriously empty.
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(http://www.frakincool.com/images/run-dick-run.gif)
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A fry debate. Your life is seriously empty.
Its more Science actually. Totally Science:
(http://www.cookingissues.com/wp-content/uploads/2010/05/Compiled_SEM.jpg)
http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/
http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/
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(http://www.frakincool.com/images/mp-bravery.jpg)
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(http://www.frakincool.com/images/reason-not-to-drink3.jpg)
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(http://img.chan4chan.com/img/2009-11-05/1257409621122.jpg)
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I eat once a year, or so, at McD's. But always the 'idea' of the food is greater than the inevitable nausea that results. You'd think I'd learn.
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mcd lunch/dinner is disgusting.
but the breakfasts aren't that bad.
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So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
ROFL!
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In Julia Child`s book, she donated about 20-30 pages on French Fries.
Julia rules.
No one said they weren't good. BTW, the book and the movie (Julie and Julia) was great.
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irrelevant for body composition
So as long you look good it makes no difference on what it does to your insides?
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In this part of the country In-N-Out fries are best and cut and cooked right in front of you, nothing out of a freezer. You see them cut the potato and throw it in the vat of vegetable oil. They hide nothing.
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Eating prepared restaurant food is for beta males. Be a man, hunt it, kill it, tell the women to cook it, eat it, have women suck you off, take nap. Wake up and train...but ONLY IF YOU FEEL LIKE IT!
:)
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In this part of the country In-N-Out fries are best and cut and cooked right in front of you, nothing out of a freezer. You see them cut the potato and throw it in the vat of vegetable oil. They hide nothing.
Freezing after the first fry improves the texture and crispness and cuts oil Absorbption considerably as Steam can be converted easier for the second fry. Freezing after the first fry also "damages" the structure which is a good thing and therefore the ice crystals can be released much faster.
With that said, I have made fries without the Freeze after the first fry and they have been equally as good, just a different texture and of course a bit more oily (which can be good in its own right). It just depends on what you like and what you are after.
McDonalds is considered the gold standard. (of course that is subjective)
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More Failures at 5th grad
Science. This is what happens when food is dehydrated. This can be done with any food. Try it with a piece of bread of your choice and a piece of meat of your choice. Leave it on the counter, away from moisture.
Salt, Fat will stabilize and preserve food indeifintely as long as moisture (which is a perfect environment for bacteria) is kept at bay.
Try it with a fruit also. They dry out nicely and keep for years and years. The same for Chilis....etc.
You people are so goddamned dumb and easily taken in.
epic spelling
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after those pics were released this week of how , MCNuggets are made...................i honestly dont think i will EVER be eating at mcdonalds again
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after those pics were released this week of how , MCNuggets are made...................i honestly dont think i will EVER be eating at mcdonalds again
What also helps very well is standing in front of a McD entry for 5 minutes or so and watch all the people going in and out.
You'll say "No thanks" and won't approach a McD for the next few months.
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this could translate into some kind of anti aging or reverse aging diet
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epic spelling
ROTFL
great spot delta... True Adonis will cry herself to sleep tonight when he sees this. Also Jezebelle will strap herself on and ..well..you know the rest .. she will go Stefan Postma on his ass :'(
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
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I will fry anything and eat it.
well how about that (http://www.freejunknstuff.com/fork.gif)
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epic spelling
check epic spelling here (http://suzyspellcheck.com/)
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
GODAMNIT. DOES THIS MEAN A CALORIE IS NOT A FUCKING CALORIE
and the pope doesn't support pedophile homo priests
hmmm
puff
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He's probably reading as much as he can online now. Cut.and paste queen.
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
oh brother .. look what you have done
get ready now for a 34 page cut and paste rebuttal complete with 3421 scientific studies attached ..
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There aren't many who specialise. I was trained by one of them. The preservatives are way way stronger than salt. Calcium prop and formaldehyde. Even arsenic is a preservative basically the longer your food lasts the more poison is.in it
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In Julia Child`s book, she donated about 20-30 pages on French Fries.
Julia rules.
so french fries are a 501(c)(3)?
::)
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
Too bad you are wrong. Completely wrong.
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There aren't many who specialise. I was trained by one of them. The preservatives are way way stronger than salt. Calcium prop and formaldehyde. Even arsenic is a preservative basically the longer your food lasts the more poison is.in it
I will delete my account right now if you can show or prove that any of the above ingredients are in a McDonalds 100 percent Beef Patty.
That goes for anyone.
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Since the burgers don't age, I think we have now found the fountain of youth.....I'm going to up my intake.
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Since the burgers don't age, I think we have now found the fountain of youth.....I'm going to up my intake.
All food can do this given the right environment.
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Apenis, what culinary school did you graduate from. From what I found you went half a year at a local community college and worked reading meters for the water department. Have you ever actually worked as a chef anywhere but in your condo. Just wondering. You try so hard to convince us you are a cook yet you have no experience or education in it. Are you drinkiing the same water as your neighbor Goodrum
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More Failures at 5th grad Science. This is what happens when food is dehydrated. This can be done with any food. Try it with a piece of bread of your choice and a piece of meat of your choice. Leave it on the counter, away from moisture.
Salt, Fat will stabilize and preserve food indeifintely as long as moisture (which is a perfect environment for bacteria) is kept at bay.
Try it with a fruit also. They dry out nicely and keep for years and years. The same for Chilis....etc.
You people are so goddamned dumb and easily taken in.
Quality post right here
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
A lot of preservatives are actually quite good for you, some of them are even antioxidants. Hope that helps.
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I will delete my account right now if you can show or prove that any of the above ingredients are in a McDonalds 100 percent Beef Patty.
That goes for anyone.
My very close friend has a cattle farm where there biggest customer is McDonalds. They buy a very large quanitity of beef from them. This question you are asking. Would they know the answer if I called them.
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A lot of preservatives are actually quite good for you, some of them are even antioxidants. Hope that helps.
Here, you can buy BHT as a fucking health food supplement.
http://www.vitaminexpress.com/product_info.php/products_id/2701 (http://www.vitaminexpress.com/product_info.php/products_id/2701)
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The McRib is back I think minority approval will be high.
http://weblogs.ctnow.com/entertainment/dining/a-la-carte/2010/10/mcrib-sandwich-returns-to-mcdo.html
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My very close friend has a cattle farm where there biggest customer is McDonalds. They buy a very large quanitity of beef from them. This question you are asking. Would they know the answer if I called them.
Yep. McDonalds is the nations single largest Beef Purchaser.
Here is a video about one of their suppliers. This your friend?
http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/meats.html
Do you add fat to cook your burger patties?
Our burger patties are just 100% pure beef. Nothing is added – no binders or fillers. The restaurants use a double-sided grill called a “clamshell” to grill the patties, and no extra fat is added.
What is the binding ingredient used in making the beef patties?
We don’t use any binding ingredients. Our burger patties are made from 100% pure beef, with no binders or fillers.
Is your meat real or fake?
Despite all those myths out there, none of our meat is fake! McDonald’s uses only 100% USDA-inspected beef from real beef cattle to make our burger patties. Our chicken is 100% USDA-inspected real chicken, supplied by industry leaders like Tyson Foods and Keystone Foods, and the same high standards apply to our 100% pork
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Yep. McDonalds is the nations single largest Beef Purchaser.
Here is a video about one of their suppliers. This your friend?
http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html
No that not them. They used to own the largest car dealerships in Louisiana and then some gambling boats with Merv Griffin. They ended up buying a cattle farm and raising cattle. Their money maker is their lead herd bull cost them $1 million. They cell the sperm for $10,000 a cc. I think Goodrum applied for a job their but his saliva kept contaminating the sperm.
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I just MADE a McDonalds French Fry Clone yesterday and Deep Fried them myself. The secret ingredient and technique: Vinegar to help strengthen the Pectin Bond and a Pre-Blanch followed by a freeze to form Ice Crystals which make steam quicker to release when dropped into the fryer, yielding a crispy fry.
Also, Julia Child LOVVVVVVVVVVVVVVVVVVED McDonald`s fries and considered them a pinnacle in Culinary Arts. The French feel the same way. They are an art for to themselves. Thomas Jefferson even served Fries at the WhiteHouse.
The problem I have with their fries is that they add flavoring to the potato. Back in the 50's they used to fry in beef tallow which is why they tasted so good. They switched to vegetable oil and the fries sucked, so they had to start adding flovorings to get the taste right again. I would rather have fries made at home, fried in some chicken fat, or other animal fat, rather than fries with artificial flovorings added.
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/meats.html
Do you add fat to cook your burger patties?
Our burger patties are just 100% pure beef. Nothing is added – no binders or fillers. The restaurants use a double-sided grill called a “clamshell” to grill the patties, and no extra fat is added.
What is the binding ingredient used in making the beef patties?
We don’t use any binding ingredients. Our burger patties are made from 100% pure beef, with no binders or fillers.
Is your meat real or fake?
Despite all those myths out there, none of our meat is fake! McDonald’s uses only 100% USDA-inspected beef from real beef cattle to make our burger patties. Our chicken is 100% USDA-inspected real chicken, supplied by industry leaders like Tyson Foods and Keystone Foods, and the same high standards apply to our 100% pork
do they say anywhere that these are cuts of meat (the muscle)?
beef = cow
lips and assholes my friend, lips and assholes could be in your patties
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Apenis, what culinary school did you graduate from. From what I found you went half a year at a local community college and worked reading meters for the water department. Have you ever actually worked as a chef anywhere but in your condo. Just wondering. You try so hard to convince us you are a cook yet you have no experience or education in it. Are you drinkiing the same water as your neighbor Goodrum or just fucking the same kunt
repaired
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No that not them. They used to own the largest car dealerships in Louisiana and then some gambling boats with Merv Griffin. They ended up buying a cattle farm and raising cattle. Their money maker is their lead herd bull cost them $1 million. They cell the sperm for $10,000 a cc. I think Goodrum applied for a job their but his saliva kept contaminating the sperm.
bravo for a truthful informative quality post!
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Lets keep in mind that McDonalds stated that their Big Mac has NOT changed size, when we ALL know that to be false. The burgers have gotten smaller, and the calories listed on the box has decreased.
So why on earth would they worry about truth when talking about their burger meat?
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Lets keep in mind that McDonalds stated that their Big Mac has NOT changed size, when we ALL know that to be false. The burgers have gotten smaller, and the calories listed on the box has decreased.
So why on earth would they worry about truth when talking about their burger meat?
False, unscientific video. How you fall for such shit is beyond me. ???
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False, unscientific video. How you fall for such shit is beyond me. ???
(http://www.thewizdesign.com/uploaded_images/StormshadowCobra-722237.jpg)
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Extremely interesting debate.
The average GetBigger, when asked about the nutritional value of the fare at McDonald's, can only reply, "Don't ask me. I just work here." :-\
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This story was a sham. I worked at a McDonald's from maybe 15-17 or so. Funnest job I ever had; plan on doing it again if I retire and have nothing else to do. But anyway, sometimes we would find a patty that fell behind a rolling freezer where the meat is kept and they would be green; cooked or not cooked.
What I think is a joke is people putting down fast-food burgers when I would say most are better than what people make at home or what you buy at a typical american sit-down restaurant that costs twice as much. The key that fast-food burgers have is that the patties are not thick. Look at a place like Hackney's in Chicago....shit burgers because they are too thick and have no flavor besides plain ground beef. Wendy's can make a half pound burger good because they use two patties. Make those two patties into one and it won't be nearly as good.
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Adonis,
Why doesn't the bun have mold? There is moisture in the atmosphere and bread without preservatives is an easy target for mold, especially in a few months time.
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Look, Every French Fry technique is essentially the same. Two Quick Fries in the Fryer, one for the interior and another for the outside crust. There are just a few vairables you have to work with.
When you condemn any Fry, you pretty much are condemning them all in a sense. Poorly cooked fries at the wrong temperature can yield in not so stellar results, but fast food restaurants and cooks who know what they are doing will NEVER mess up a batch of fries. Especially Fast Food with their temperature controlled oil and multi million dollar machinery to ensure constant quality.
I don't typicaly condom my fries
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I can`t tell if the picture you posted are Oven baked. (I DO NOT like Oven Baked Fries or Wedges. Also, Oven baked allow for more oil absobsption then Deep Frying causing a Greast Wedge or Fry).
Wedge fries are a bit of a different animal. I made some last week, battered in Buttermilk and they were nothing short of amazing.
With a wedge Fry there will be a Pre-Blanch and just a single Fry just lightly crisp everything up as the Interior fluffiness is the highlight here. (that is if you don`t batter them).
I went the extra step and battered them in a Buttermilk/Cornstarch/Flour/Baking Soda mixture and a Cayenne Pepper crust. They looked so good we took pictures of them and they are on Photograzing.
Do you think senator lincoln was pre-blanched or is she naturally crispy?
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This story was a sham. I worked at a McDonald's from maybe 15-17 or so. Funnest job I ever had; plan on doing it again if I retire and have nothing else to do. But anyway, sometimes we would find a patty that fell behind a rolling freezer where the meat is kept and they would be green; cooked or not cooked.
What I think is a joke is people putting down fast-food burgers when I would say most are better than what people make at home or what you buy at a typical american sit-down restaurant that costs twice as much. The key that fast-food burgers have is that the patties are not thick. Look at a place like Hackney's in Chicago....shit burgers because they are too thick and have no flavor besides plain ground beef. Wendy's can make a half pound burger good because they use two patties. Make those two patties into one and it won't be nearly as good.
I employ a smashburger technique that creates an Ultra Thin Patty and maximizes Griddle contact at home. I also have another technique where I do not touch the meat at all with my hands and loosely form the patty as flat as possible on a baking sheet and using plastic wrap. I then lightly freeze (15 minutes) the patties as this firms the meat up and keeps the fat from liquifying as it hits the Cast Iron. I get a beautiful salt crust and the best diner style burger you could possibly have. I agree 100 percent with you on how a REAL burger should be made. They should NEVER be thick hunks of meat like a hockey puck. NEVER.
Burgers should also be griddled instead of grilled. griddled is MUCH MUCH more flavorfull if done as I instructed above.
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Do you think senator lincoln was pre-blanched or is she naturally crispy?
Toasted waste for sure.
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You won`t find a single Classically trained chef that thinks McDonald`s fries are not the pinnacle of Fries. MANY speak on this.
Your own, poor palate and bias is just a result of stupidity and fear. You don`t know a thing about cooking or food.
In~n~Out fries are way better, McD's suck donkey balls.
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In~n~Out fries are way better, McD's suck donkey balls.
In N Out are nothing special in that its a simple Double fry process without the craggy, crispness that some like (me included). I have made Animal Fries exactly down to the sauce and I do love them (No such thing as a bad French Fry!) but I prefer a bit more crispiness and a little less interior fluff.
Jezebelle prefers the opposite to me and likes the Fluffier interior and less crispy exterior. :-\
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In N Out are nothing special in that its a simple Double fry process without the craggy, crispness that some like (me included). I have made Animal Fries exactly down to the sauce and I do love them (No such thing as a bad French Fry!) but I prefer a bit more crispiness and a little less interior fluff.
Jezebelle prefers the opposite to me and likes the Fluffier interior and less crispy exterior. :-\
In~n~Out fries taste better.
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:-X
(http://l.yimg.com/lk/api/res/1.2/nyBVtPQCxLn8xqDwtKoU6w--/YXBwaWQ9eW1lZGlhO2g9NDE0O3c9NjEw/http://mit.zenfs.com/5/2010/10/Picture-3.png)
Vladimir Lenin, King Tut and the McDonald's Happy Meal: What do they all have in common? A shocking resistance to Mother Nature's cycle of decomposition and biodegradability, apparently.
That's the disturbing point brought home by the latest project of New York City-based artist and photographer Sally Davies, who bought a McDonald's Happy Meal back in April and left it out in her kitchen to see how well it would hold up over time.
The results? "The only change that I can see is that it has become hard as a rock," Davies told the U.K. Daily Mail.
She proceeded to photograph the Happy Meal each week and posted the pictures to Flickr to record the results of her experiment. Now, just over six months later, the Happy Meal has yet to even grow mold. She told the Daily Mail that "the food is plastic to the touch and has an acrylic sheen to it."
[Related: 'Double Down' among the worst fast food of 2010]
Davies -- whose art has been featured in numerous films and television shows and is collected by several celebrities -- told The Upshot that she initiated the project to prove a friend wrong. He believed that any burger would mold or rot within two or three days of being left on a counter. Thus began what's become known as "The Happy Meal Art Project."
[DIY: Make happier meals for your kids at home -- just don't forget one key tip]
"I told my friend about a schoolteacher who's kept a McDonald's burger for 12 years that hasn't changed at all, and he didn't believe me when I told him about it," Davies told us. "He thought I was crazy and said I shouldn't believe everything that I read, so I decided to try it myself."
[Did you know? Before the Happy Meal, there was the Fun Meal]
Some observers of the photo series have noted that the burger's bun appears at different angles, and therefore aired suspicions that the Happy Meal may not in fact be as "untouched" as the project's groundrules stipulate. Davies says there's a simple explanation for the mobile-bun effect. "The meal is on a plate in my apartment on a shelf," she says, "and when I take it down to shoot it, the food slides around. It's hard as rock on a glass plate, so sure, the food is moving."
Click image to see more photos of the unchanging Happy Meal (http://Click image to see more photos of the unchanging Happy Meal)
Yes, McDonald's goods: a nice combination of pesticide, petrochemicals, hydrogenated fats, refined sugar and flower and artificial flavors.
SUCKMYMUSCLE
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I employ a smashburger technique that creates an Ultra Thin Patty and maximizes Griddle contact at home. I also have another technique where I do not touch the meat at all with my hands and loosely form the patty as flat as possible on a baking sheet and using plastic wrap. I then lightly freeze (15 minutes) the patties as this firms the meat up and keeps the fat from liquifying as it hits the Cast Iron. I get a beautiful salt crust and the best diner style burger you could possibly have. I agree 100 percent with you on how a REAL burger should be made. They should NEVER be thick hunks of meat like a hockey puck. NEVER.
Burgers should also be griddled instead of grilled. griddled is MUCH MUCH more flavorfull if done as I instructed above.
Smash Technique:
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Yes, McDonald's goods: a nice combination of pesticide, petrochemicals, hydrogenated fats, refined sugar and flower and artificial flavors.
SUCKMYMUSCLE
Everything you just posted is nonsense by the way.
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Everything you just posted is nonsense by the way.
How so? Explain please, Mr.genius.
SUCKMYMUSCLE
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Smash Technique:
How come you always post video of other people cooking. If you are such a great cook and have worked at so many restaurants as a head chef how come you can't video yourself making something.
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How come you always post video of other people cooking. If you are such a great cook and have worked at so many restaurants as a head chef how come you can't video yourself making something.
The best I can do is photos of our food. :-\ I haven`t ever made a video yet, but am highly considering it as I have gotten feedback on some other sites and I do have some great tutorials I could put out for interesting American regional dishes.
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some people are just in denial
did you ever wonder why mcdonalds has to be eaten right there and then ? by the time you arrive home the fries are dry cold and taste like plastic paper
100% agree.
Buy a cheeseburger, let it sit for three hours and try to eat it. Tastes like shit. In fact, there are even throwing the shit into the garbage right at the McDonald's when it is too long (~1h) on the shelf.
But according to wavelength, there is no such thing as "junk food", it's all perfectly fine good food... ::) ::) ::)
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:D
I have learned that what you write reflects something inside you
So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
ok guys, tell me, who's running the sevastase account these days... :o :o :o
I'm LMAO here... ;D ;D ;D ;D ;D
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Yes, McDonald's goods: a nice combination of pesticide, petrochemicals, hydrogenated fats, refined sugar and flower and artificial flavors.
SUCKMYMUSCLE
The "Wavelength diet". ::)
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The "Wavelength diet". ::)
Yes, but don't forget the 100g protein shake if you really want to end up 60kg ripped. ::) ::)
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Someone figured out in the 1960s that meat processors can eek out a few more percent of profit from chickens, turkeys, pigs, and cows by scraping the bones 100% clean of meat. This is done by machines, not humans, by passing bones leftover after the initial cutting through a high pressure sieve. The paste you see in the picture above is the result.
There's more: because it's crawling with bacteria, it will be washed with ammonia... Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
But, hey, at least it tastes good, right?
High five, America...
( http://www.huffingtonpost.com/2010/10/04/mechanically-separated-meat-chicken-mcnugget-photo_n_749893.html )
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Someone figured out in the 1960s that meat processors can eek out a few more percent of profit from chickens, turkeys, pigs, and cows by scraping the bones 100% clean of meat. This is done by machines, not humans, by passing bones leftover after the initial cutting through a high pressure sieve. The paste you see in the picture above is the result.
There's more: because it's crawling with bacteria, it will be washed with ammonia... Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
But, hey, at least it tastes good, right?
High five, America...
( http://www.huffingtonpost.com/2010/10/04/mechanically-separated-meat-chicken-mcnugget-photo_n_749893.html )
Are you saying that they don't use sirloin steaks for the burgers at McDonald's?? ::) ::) ::)
Seriously, all this "junk food doesn't exist" bullshit is really stupid, and on getbig we have at least two prime examples of what you get when you stick with it, either you will be a skinny bitch or a fat mountain of lard.
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well that's what happens to bread when it dries out. same with meat.
nothing wrong with mcdonalds
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well that's what happens to bread when it dries out. same with meat.
nothing wrong with mcdonalds
:-X You should hear yourself.
think about ronald when they are explaining how much of your prostate they will be removing.
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The meat is fine its what they do to it. Sodium benzoate is the anti fungal preservative used.because it don't resolve even in liquid. But they can only use 0.1% of the stuff so they add.at least another 4 preservatives so that its not deemed toxic as each preservative is within levels allowed. All doing the same job. If these chemicals kill off every single bacteria in meat then what's it doing to the healthy bacteria in your gut. Beef is a bad example as it naturally contains no.pathogenic bacteria. Someone should test a chicken product of there's which is riddled in bacteria
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Yep. McDonalds is the nations single largest Beef Purchaser.
Here is a video about one of their suppliers. This your friend?
http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html
Actually Lopez does not raise the cattle where the meat comes from for mcdonalds. they process the meat for them. Lopez buys the meat from people like my friend who raise the cattle which the meat comes from.
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Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives. Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online. Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit. Go film another American tale flick.
Calm down fag you sound like the type of uptight clown who would stomp into your local Mcdonalds scowling up at everyone, with chronic ILS, wearing a badge 'bodybuilder', with your tub of tuna + boiled rice, while everyone else is enjoying a number 15 sandwich and thickshake.
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I have no problem with who eats it just a know it all.who says it dehydration like all food when it is plainly untrue.
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Yes, but don't forget the 100g protein shake if you really want to end up 60kg ripped. ::) ::)
Yep, just throw it in there, somewhere, and youre good to go! Make sure you have some kitkat chunkys on hand, just in case.
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Yep, just throw it in there, somewhere, and youre good to go! Make sure you have some kitkat chunkys on hand, just in case.
::)
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Are you saying that they don't use sirloin steaks for the burgers at McDonald's?? ::) ::) ::)
Seriously, all this "junk food doesn't exist" bullshit is really stupid, and on getbig we have at least two prime examples of what you get when you stick with it, either you will be a skinny bitch or a fat mountain of lard.
You should ask "musclecenter", he eats 3 of those a day. ::) Only "meat" and "lettuce"! not the fries, too "unhealthy".
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You should ask "musclecenter", he eats 3 of those a day. ::) Only "meat" and "lettuce"! not the fries, too "unhealthy".
musclecenter also likes the chinese buffet, maybe the two should share an apartment.
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So my conclusion on you True Adonis is :
You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.
Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.
Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself
Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )
Holy shit! This is one inspired piece. An owning of grand proportions. Plaque worthy and deserves to be mounted on the GetBig wall of fame.
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Holy shit! This is one inspired piece. An owning of grand proportions. Plaque worthy and deserves to be mounted on the GetBig wall of fame.
;D ;D ;D ;D
I read this two or three times now and still LMAO...
especially this part has to be the best that was ever written about TA:
You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.
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But according to wavelength, there is no such thing as "junk food", it's all perfectly fine good food... ::) ::) ::)
What I mean by "there is no such thing" is that there is no scientific definition. Different foods have different properties, no doubt. But "junk food" is a term which everyone uses differently and hence it doesn't make sense to use it.
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The "Wavelength diet". ::)
I'm not a big fan of McDonalds. I like my burgers juicer, less cooked and bigger.
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;D ;D ;D ;D
I read this two or three times now and still LMAO...
especially this part has to be the best that was ever written about TA:
I love the paratheisis remark
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False, unscientific video. How you fall for such shit is beyond me. ???
The Big Mac has gotten SMALLER !! I noticed this when I thought about it, not because I stumbled upon that video.
You think I'm going to find a scientific study to prove it? We are talking about Food, and because of that, we can't go back in time to compare, pictures are all we can use, and I think the guy did a pretty good job of making the point that it has gotten smaller.
It was even mentioned in the video Supersize Me
Unlike you, I have a real job and design commercial products for a fortune 500 company. Off the record I can tell you that we are constantly doing everything we can to reduce cost and cheapen the product just to the point to where it is not noticed by the customer and then market it as new and improved.
But McDonalds would never do that, would they?
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Someone figured out in the 1960s that meat processors can eek out a few more percent of profit from chickens, turkeys, pigs, and cows by scraping the bones 100% clean of meat. This is done by machines, not humans, by passing bones leftover after the initial cutting through a high pressure sieve. The paste you see in the picture above is the result.
There's more: because it's crawling with bacteria, it will be washed with ammonia... Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
But, hey, at least it tastes good, right?
High five, America...
( http://www.huffingtonpost.com/2010/10/04/mechanically-separated-meat-chicken-mcnugget-photo_n_749893.html )
Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!
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Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!
(http://www.bigoven.com/pics/rs/256/strawberry-yogurt-smoothie-2.jpg)
I wouldn't doubt it.
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Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!
Why are you posting with your gimmick again?
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I have no problem with who eats it just a know it all.who says it dehydration like all food when it is plainly untrue.
Hope this helps.
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
Having worked with many McDonalds patty producers,I can verify the patties are Pure Beef. Knowing how the meat is cooked and handled, here is the obvious prediction, with a few caveats.
The McDonalds products will stay fresh looking linger, the home made will start to go rancid and mold. The issue is in technique. McD's cooks meat to a minimum of 156 Degrees f throughout the patty which means the surface hits temperatures well over 200 degrees. This is cooked in a clamshell which heats from both sides. The product usually is held for up to 10 minutes for the heat to equilibrate, the product will lose 30% of its weight in water from this starting the dehydration process. the McD's buns are toasted, dehydrating them (in many stores now, 12 years ago it was standard) causing a low water activity.
Barring moisture from pickles and condiments these should continue drying leaving the only spoilage as oxidative rancidity. A home made burger, following techniques used in your articles will be cooked to no more than 150 degrees, the shrink due to moisture will be less than 20% you will have a moist environment with a high water activity favoring the growth of yeast, mold and bacteria. Also the formulation of the buns is critical to the ability to preserve. McDonalds has had their bakeries design the recipe for the buns to enhance shelf life, and browning when toasted. THere will be different dough conditioners and sweeteners and possibly the types of shortening used when comparing to a store bought bun.
Just because a product can be dehydrated easily, doesn't mean it is full of chemicals. If you go to the few remaining country ham manufacturers in the US many have "Antique " hams, 100 years old or more that are stable because of the careful drying they underwent.
Meat guy at 9:56AM on 10/15/10
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Click for more!
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
When you freeze salted meat, the only effect on flavor is that it makes the meat and seasonings go rancid quickly. McD burgers are not salted at the manufacturer, they would go rancid inless than a week. This is knowledge from working in the meat industry for several decades. The salt acts to promote oxidation and is enhanced by reacting with the iron in the hemoglobin in the meat and freezing acts as a catalyst by rupturing cell walls freeing more iron and oxidizing the fat. Now to combat that reaction is why many meat products with long shelf lives were cured with nitrites and nitrates, these locked the iron into forms that became chemically inert, as evidenced by the permanently pink color.
As for the determination of my guess on finished temperature, I go from your other posts where every burger is still pink in the middle. McDonalds will cook beef products to a minimum of 156 degrees f possibly as high as 170 degrees f internally to ensure that there is no possibilty of e coli being transferred from contaminated meat (though they insist every lot is verified as free). Also there is, as I have said, a mandated hold before placing on the bun, which increases loss of moisture due to evaporation (so the buns don't get soggy)
the dimensional stability, (size of the burger) is an artificial construct of their cooking system and not an accurate indicator of cooking temperature. the Clamshell they use to cook provides constant pressure downward causing the burger to shrink in width more than size, Basically a turbocharged George Foreman cooker.
Also, due to the method of manufacturing and their preferred forming equipment, the patty is far more dense which makes the whole product exceptionally different than a home product when determining the degree of doneness.
Now if you also take into account the extremely tight control of fat content the McDonalds vendors use as opposed to your standard grocer or butcher, it is an uncontrolled variable. I believe their standard is 80/20 on a raw basis, and the difference in Fat calorie ratio is due to loss of fat and moisture in cooking altering the ratios in the nutritional for calories from fat. When you get the tight profit margins that McDonalds and all other Chain restaurants allow, you maximize the accuracy of your testing so you don't give anything away.
I have been in several of their processor's plants for beef patties and breakfast sausage, and they are without doubt the most tightly controlled manufacturing systems and cleanest facilities i have been in out of the hundreds of meat plants I have been in.
Yes this is fun for you, but my daily job. People know so little about food and how and why it behaves under certain conditions. The original concept (12 year old burger) is another example of people with agendas, who have no clue to the science they are supposed to be teaching.
Meat guy at 1:42PM on 10/15/10
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http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
(http://aht.seriouseats.com/images/20101014-aging-burger-5.jpg)
The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
Posted by J. Kenji Lopez-Alt, October 15, 2010 at 9:00 AM
More tests, more results! Follow The Food Lab on Facebook or Twitter.
[Photographs: J. Kenji Lopez-Alt]
If you've recently gone for a couple of 88mph spins in a souped-up DeLorean outfitted with a flux capacitor running at 1.21 jigawatts and have somehow ended up in an alternate universe in which internet memes don't exist, then you may not yet have read about the 12-year old McDonald's Hamburger that still looks just like a McDonald's Hamburger. For the rest of you who are already with me, you'll have to indulge me for a moment while I fill-in the time travelers as to what's been going on.
Back in 2008, Karen Hanrahan, of the blog Best of Mother Earth posted a picture of a hamburger that she uses as a prop for a class she teaches on how to help parents keep their children away from junk food. A noble goal, and one I fully approve of.
The thing is, the hamburger she's been using as a prop is the same plain McDonald's hamburger she's been using for what's now going on 14 years. It looks pretty much identical to how it did the day she bought it, and she's not had to use any means of preservation. The burger travels with her, and sits at room temperature.
Now Karen is neither the first nor last to document this very same phenomenon. Artist Sally Davies photographs her 137 day-old hamburger every day for her Happy Meal Art Project. Nonna Joann has chosen to store her happy meal for a year on her blog rather than feed it to her kids. Dozens of other examples exist, and most of them come to the same conclusion: McDonald's hamburgers don't rot.
Now some of you are probably thinking something along the same lines as these women are:
Ladies, Gentleman, and children alike - this is a chemical food. There is absolutely no nutrition here.
Not one ounce of food value. —Karen Hanrahan
Food is SUPPOSED to decompose, go bad and smell foul... Food is broken down into it's essential nutrients in our bodies and turned into fuel. Our children grow strong bodies, when they eat real food. Flies ignore a Happy Meal and microbes don't decompose it, then your child's body can't properly metabolize it either. —Nonna Joann
Most of you are probably thinking just plain, "ew"—a perfectly reasonable reaction to what at first seems like a totally disgusting perversion of nature. I mean, what kind of chemical-laden crap are they stuffing those burgers with to make them last that long?
But then there's a few people who're probably shouting out, "now wait just a minute here! This ain't science!"
You can count me in with that crowd.
The problem with all of these tests is that there is but a single data point, and a single data point is about as useless as a one armed man in a clapping contest. Who knows why those burgers didn't decompose? You could believe the myth that they are packed with preservatives or that they are some kind of nutritional black hole so devoid of sustenance that even bacteria and fungi will not grow on them.
For the record, the McDonald Corporation's official response states:
McDonald's hamburger patties are made with 100% USDA-inspected ground beef, cooked and prepared with salt, pepper and nothing else, no preservatives, no fillers.
So who do we believe? Without experimentation, there is no science. Without science, there is no proof. Without proof, there is no truth, and without truth, well where would we be?
It seems to me that the only thing that can last longer than a McDonald's hamburger is an internet meme about them. My project for the next few weeks: design and carry out the first well-documented, scientific experiment to shed some light on whether or not there is something truly evil lurking between the buns. Hopefully we can kill this meme once and for all. Who's with me?
What We Know So Far
(http://aht.seriouseats.com/images/20101014-aging-burger-2.jpg)
So let me amend my previous statement. There is actually a little data out there. Morgan Spurlock, director of the outrageously propogandist documentary Super-Size Me famously aged a McDonald's burger next to a mom & pop burger in glass jars. The burgers all decomposed around the same rate, while the McDonald's fries seemed to last forever.
The blog Snack Girl aged a homemade hamburger next to a McDonald's burger. After 11 days, the homemade burger was covered in green mold, while the McDonald's appeared perfectly fine.
they have failed to isolate the variables.
The problem with these two tests (and several others like it) is that they have failed to isolate the variables. The burgers and fries they were comparing to the McDonald's batch were of a completely different size and completely different moisture level. It's the scientific equivalent of setting up a boxing match between a blue-eyed three-year-old and a green-eyed 20-year-old then declaring that blue eyes make you weak. It's sensationalist and utterly specious.
A truly scientific experiment would need to take all these variables into account and isolate them.
The Setup
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I wanted to test the following things:
•Whether it's something in the beef that's keeping the burgers from rotting.
•Whether it's something in the bun that's keeping the burgers from rotting.
•Whether it's some sort of magical alchemic reaction that keeps the burgers from rotting only when a McDonald's patty is in contact with a McDonald's bun.
•Whether it's the size of the patties that are preventing the burger from rotting.
•Whether it's the storage environment that is preventing the burgers from rotting.
I figured that would cover most of my bases and prove whether there's anything inherently different about a McDonald's burger and a regular homemade burger.
(http://aht.seriouseats.com/images/20101014-aging-burger-6.jpg)
These are the samples I needed:
1.A plain McDonald's hamburger, stored on a plate at room temperature.
2.A homemade burger of the same weight and dimensions as a McDonald's burger (I was fine using a store-bought bun, because who bakes their own buns?)
3.A McDonald's hamburger patty on a store-bought bun.
4.A homemade patty on a McDonald's bun.
5.A McDonald's hamburger stored in its original packaging.
6.A McDonald's hamburger stored in a zipper-lock bag.
7.A plain Quarter Pounder.
8.A homemade quarter pounder.
I went out to the McDonald's next door to gather my testing materials.
"Welcome to McDonald's. Can I take your order sir?" said Megan the floor manager cheerfully (if there's one thing that McDonald's has got plenty of, it's smiles).
"Yes. I'd like three hamburgers, plain. Then I'd like one hamburger plain, but no meat. Then I'd like another hamburger plain, but no bun. After that, I'd like a quarter pounder with cheese—also plain—and finally some fries please; Not those ones—I'll wait for the fresh batch. Thanks!"
The situation was strangely reminiscent of the last time I tried to wrangle an unusual order out of a McDonald's for my French fry testing. I imagined her picturing the three fussy kids, vegetarian wife, brother-in-law with celiac disease, and mother-in-law who likes sesame seeds but not cheese sitting at home waiting for their dinner. I gave her the benefit of the doubt and assumed that she knew the fresh French fries were for myself*—the only sane and sophisticated member of a palate-deprived and ketchup-hating extended family.
"Sure no problem," was her immediate response. "If you want, I can just put in an order for four plain burgers, one with the bun and meat wrapped separate so you don't have to pay for it twice."
"That'll be lovely, thanks."
"It's the least you deserve for placing the most interesting order of the day, sir."
McDonald's HQ: if you're listening, employee of the month right there. Give this woman a raise.
* They were.
The Testing
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With burgers in hand, along with a pack of plain, Mcdonald's-sized buns and a few chuck steaks I picked up from the supermarket, I returned home to grind my beef. A little research revealed that regular McDonald's patties are 10 to a pound, or 1.6 ounces. Quarter Pounders, unremarkably, weigh a quarter pound. I weighed out my beef formed them into thin patties slightly wider than the cooked patties I had (to account for shrinkage), seasoned them with salt and pepper, and fried them in a skillet with a little bit of oil. I toasted my store-bought buns, then assembled all of my sample burgers and laid them out on plates.
Now all I needed was a place to store them for a few weeks, preferably without my wife killing me. The kitchen counter was out of the question, as was the dining room table. I couldn't leave it under the bed or the couch or anywhere that a hungry dog could get at them. Since I live in a household with two exceedingly short creatures, my best option was to go high. I picked the shelf above my wife's desk.
After carefully removing the picture frames and other knick-knacks and stashing them in a drawer, I perched my burgers there for the aging. Perfect. Neither overly humid nor dry, average temperature, decent indirect lighting, out of reach of the dog, and stable.
(http://aht.seriouseats.com/images/20101014-aging-burger-4.jpg)
Now I know you're all reading with bated breath—what's the answer? Which ones rotted and which didn't?
Well, I'd sure love to tell you, and I hate to end on a cliffhanger but unfortunately, we're all gonna have to wait a few weeks before I can gather any data worth reporting. Until then, I just hope that my wife doesn't look up and realize that her sister's graduation photo's been replaced by a dessicated meat puck. If that happens, pesky internet memes aren't going to be the only thing getting killed around here.
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But then there's a few people who're probably shouting out, "now wait just a minute here! This ain't science!"
You can count me in with that crowd.
What this dude forgot is that this isn't science either :
Neither overly humid nor dry, average temperature, decent indirect lighting, out of reach of the dog, and stable.
But, none of this shit really matters. Why not just have the burger analyzed for what it truly contains and all this bullshit will be resolved.
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What this dude forgot is that this isn't science either :
But, none of this shit really matters. Why not just have the burger analyzed for what it truly contains and all this bullshit will be resolved.
Do you realize how many thousands and thousands of times the meat has been anaylzed by independent labs as well as by McDonalds themselves? They spend hundreds of millions of dollars to ensure a high quality product. There is nothing sinister going on, nothing evil and NO PRESERVATIVES or CHEMICALS.
Yet the majority of people, who are morons I might add, believe myths, lies and half truths. Here you are straddling the fence with what should be an open and shut issue. I don`t fucking get it.
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I f there are no preservatives in the meat would it not go bad after say 135 days. Or would it stay the same
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I f there are no preservatives in the meat would it not go bad after say 135 days. Or would it stay the same
There are no preservatives whatsoever in their meat and if you can dry it out and keep bacteria at bay you will have a dessicated, dried burger. You can do this with any food, preservatives or not.
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There are no preservatives whatsoever in their meat and if you can dry it out and keep bacteria at bay you will have a dessicated, dried burger. You can do this with any food, preservatives or not.
a lady just took a happy meal and placed it on a plate open to the air. after 135 days the burger and meal did not change at all. she took a photo everyday. And because it says 100% beef or whatever does not mean it can't have anything else in it. The statement simply implies the meat used is 100% pure beef.
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a lady just took a happy meal and placed it on a plate open to the air. after 135 days the burger and meal did not change at all. she took a photo everyday. And because it says 100% beef or whatever does not mean it can't have anything else in it. The statement simply implies the meat used is 100% pure beef.
Why would you expect it to change if it was stored on a counter in which the environment is relatively dry. You can do this with any food as I stated. Have you ever made breadcrumbs or heard of them? They are simply toasted bits of bread that will last forever since all the moisture is gone.
There are no chemicals, fillers or preservatives whatsoever in McDonalds Beef. None. I don`t know why its so hard to believe since ANYONE can get their burgers and test for it at ANY independent lab of their choosing. (this has been done thousands and thousands of times already and there is nothing sinister whatsoever)
I guess for some, they would rather be taken in my simple myths and lies rather than look for what is really going on and learn a bit of beginner Science.
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It's been tested. Like I said earlier beef contains no pathogenic bacteria so a preservative isn't necessary. How ever the bun and cheese contains 14 different preservatives and the McDonald's range uses over 78 different preservatives a total of over 750 times across their menu. Stop twisting the truth. McDonald's has pure beef but has more preservatives in the bun than a jar of pickles. You only need 1 preservative but they use 7 in each product. These cause all sorts of negative side effects. McDonald's is a range not a single burger.
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Why would you expect it to change if it was stored on a counter in which the environment is relatively dry. You can do this with any food as I stated. Have you ever made breadcrumbs or heard of them? They are simply toasted bits of bread that will last forever since all the moisture is gone.
There are no chemicals, fillers or preservatives whatsoever in McDonalds Beef. None. I don`t know why its so hard to believe since ANYONE can get their burgers and test for it at ANY independent lab of their choosing. (this has been done thousands and thousands of times already and there is nothing sinister whatsoever)
I guess for some, they would rather be taken in my simple myths and lies rather than look for what is really going on and learn a bit of beginner Science.
Who's to say it was a dry enviroment. Relative humidity at a normal level is far from dry. Just to let you know bread crumbs can be made without toasting. That is how they were orignally made. simple take dry bread and crumble it. I was hoping they taught you that at the Culinary Institute. By the way you don't toast bread crumbs you actually bake them just to take out the moisture. Hope this helps ::) I am questioning your culinary skills and knowledge when Google isn't working
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I don't order them because of the extra calories, usually I take two big macs instead. I take back "awful", they're not too bad, I usually like , but so many times lately I've had bad frites from my McD's near work :-\
I prefer something like this
(http://apollogays.com/updates/2009-06-05_412/young-gay-boys-cocks-grow-hard-and-horny_1.jpg)
fixed
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It's been tested. Like I said earlier beef contains no pathogenic bacteria so a preservative isn't necessary. How ever the bun and cheese contains 14 different preservatives and the McDonald's range uses over 78 different preservatives a total of over 750 times across their menu. Stop twisting the truth. McDonald's has pure beef but has more preservatives in the bun than a jar of pickles. You only need 1 preservative but they use 7 in each product. These cause all sorts of negative side effects. McDonald's is a range not a single burger.
Liar with ZERO evidence to back him up. You don`t a thing about food whatsoever. Preservatives also are not harmful one bit. Why would you compare a jar of pickles with bread? Do you know anything about either? Obviously you don`t or you wouldn`t make such pointless statements. There is nothing sinister about bread with dough conditioners, various leaveners and moisture preservatives. THEY ARE IN ANY BREAD YOU FIND AT THE FUCKING SUPERMARKET! Also, if you bake bread at home, you are going to need to add some of these ingredients depending on how long you want to keep it and what type of texture you are after. Food Science is not evil so please stop portraying it as such.
Again, I will delete my account and NEVER post on this board again if you can show me just ONE, ONE source of evidence that proves McDonalds Beef has any preservative, filler or chemical in it. I will even PM Ron and tell him to ban me forever if you can produce this. (you can`t because its simply NOT TRUE)
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What the fuck
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Who's to say it was a dry enviroment. Relative humidity at a normal level is far from dry. Just to let you know bread crumbs can be made without toasting. That is how they were orignally made. simple take dry bread and crumble it. I was hoping they taught you that at the Culinary Institute. By the way you don't toast bread crumbs you actually bake them just to take out the moisture. Hope this helps ::) I am questioning your culinary skills and knowledge when Google isn't working
Wrong, you use a Broiler Numbnuts. You don`t know a damn thing about cooking because you never have done it in your life.
There is not much moisture whatsoever from a Mcdonalds burger to start with so it will dry out pretty easy on any counter.
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I've never once said the beef does. I actually read that info about the preservatives from a McDonald's case in 2008. You think the burger bun has the same ingredients as a supermarket loaf of bread then your a frog legged ass clown
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All bread even long life bread goes mouldy anyone who's ever bought bread knows this
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I've never once said the beef does. I actually read that info about the preservatives from a McDonald's case in 2008. You think the burger bun has the same ingredients as a supermarket loaf of bread then your a frog legged ass clown
It does. McDonalds has EXACTLY the same ingredients as the average hamburger bun you can buy at the store.
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All bread even long life bread goes mouldy anyone who's ever bought bread knows this
No it CERTAINLY does not. If your kitchen is pretty much dry, you can set the bread on the table and it will dry out completely. To ensure this, you can even lay it out slice by slice so that moisture does not get trapped between each slice. Or just break it up into crumb like pieces and it will dry out, no mold whatsoever. You see, mold and bacteria only thrives and develops if the conditions or environment is right.
Also, you can put bread in the fridge for months and months and months on end with no change. (it wont taste very good unless you reheat it to past 145 degrees in order to send the Starch molecules in retrograde). If you can get it to 145 degrees, you will have a quick window where the bread will be completely "fresh", but you must eat it pretty fast.
Don`t EVER store bread in the fridge is the moral of the story. Also most baked goods do not belong in the fridge either as they will go stale faster due to loss of moisture. Best to leave in a domed cake keeper or bread box to keep the moisture in as this will preserve texture and taste and moisture of course.
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Your supermarket bread contains sodium benzoate. The McDonald's bun contains that plus 6 others. I have a college in work who used to be a.manager for them. Even he said the food was like plastic it never changes even when they left it out all night. The burger buns are also pressed against a nice warm greasy wet burger. Still nothing.
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I've never once said the beef does. I actually read that info about the preservatives from a McDonald's case in 2008. You think the burger bun has the same ingredients as a supermarket loaf of bread then your a frog legged ass clown
Hope this helps in your quest to shed and stop promoting myths and lies. 8)
http://www.ocregister.com/articles/mcdonald-100289-plant-buns.html
Fresh buns: How does McDonald's get them?By NANCY LUNA
The Orange County Register
Brea-based Fresh Start Bakeries, a key supplier to McDonald's, gives the Register a rare glimpse of its new $22 million plant.
The first of a two-part look at McDonald's suppliers
ONTARIO — As I walked into the lobby of Fresh Start Bakeries' multimillion dollar plant the other day, I could feel my nostrils flare as the powerful and pleasing smell of yeast overtook me.
(http://images.onset.freedom.com/ocregister/article/kpjq8l-03mcdonaldstour9large.jpg)
MUFFIN MAKING: This machine is cutting muffin dough. Fresh Start's Ontario plant cranks out 1,400-dozen English Muffins an hour. The muffins are used for Egg McMuffins, one of McDonald's most popular meals.
McDonald's ketchup kingdom: a tour of Golden State Food
Behind the Scenes at In-N-Out Burger Fresh Start Bakeries
Headquarters: Brea
History: The small bakery, founded in Los Angeles in the early 1960s, got its first break in 1964 when it began baking buns for McDonald's. Through expansion and various acquisitions, the company has grown into a global baking giant with 25 plants operating in the U.S., Europe, South America, Central America and Australia. Last year, Fresh Start bought Santa Ana-based Sweet Life, a cookie supplier for McDonald's.
Customers: 17 plants, including the one in Ontario, are dedicated to making buns and muffins for McDonald's. The company also supplies other fast-food chains and grocery stores such as Costco, Smart & Final and Stater Bros.
Finances: Annual sales at the private firm exceed more than $500 million. McDonald's accounts for about 50 percent of Fresh Start's global revenue, down from 90 percent five years ago.
Source: Fresh Start Bakeries
Food facts and milestones
McDonald's beef is 100% USDA-inspected beef with no fillers, additives or extenders
In 1987, McDonald's introduced fresh-tossed salads.
In 2003, the chain started using �all-white� chicken for Chicken McNuggets. Previously the meat was �blended� or a grounded mix of dark and white meats.
In 2006, McDonald's became an industry leader when it added nutrition information on packaging.
McDonald's food comes from certified suppliers who are audited and inspected on a regular basis. Besides Fresh Start Bakeries in Brea, key McDonald's suppliers in the U.S. include Dannon, Kraft, Nestl�, Tyson, Newman's Own and Irvine-based Golden State Foods.
Food served in restaurants goes through more than 2,000 safety, quality and inspection checks. Bakeries, for example, must run bread products through a metal detector.
For its Fruit & Walnut Salad and Apple Dippers, McDonald's uses four kinds of apples that are available year-round and that meet quality standards: Granny Smith, Gala, Jonagold and Empire apples.
More from Life
•Decorate a pumpkin by not carving it
•Lawyer joins spill challenge
•McDonald's McRib to get national spotlightI felt like I'd entered grandma's house as she pulled a hot loaf of bread from the oven.
Later, as I witnessed hundreds of Big Mac buns whizzing past me on a conveyor belt, it was clear that I was visiting someplace much more complicated — and more fascinating — than granny's kitchen.
The plant, run by Brea-based Fresh Start Bakeries, cranks out 14.4 million buns per week for fast-food chains and supermarkets in Southern California.
Its most important client: McDonald's.
The companies have been partners since 1964 — a time when Ray Kroc made handshake deals with suppliers as he vigorously pursued building a burger empire. Today, Fresh Start has 17 bakeries across the globe dedicated to making buns for the world's most famous burger brand.
McDonald's invited me and a couple of nutritionists to tour Fresh Start's $22 million, state-of-the-art plant in Ontario recently as part of a special "quality assurance" program.
The idea: by viewing how its suppliers operate, McDonald's can send a message that the chain is serious about food safety and quality.
"Quality is certainly a top priority at McDonald's," said Todd Bacon, head of the chain's U.S. Supply Chain Management.
Bacon, who holds a doctorate in "meat science," discussed the strict controls and guidelines McDonald's places on vendors and suppliers. Rules apply for just about any kind of scenario along the food chain — from how to treat a sick broiler chicken to requiring hot buns to pass through metal detectors.
Any supplier that goofs is out.
That's it. No second chances.
"There's too much at stake for us not to do everything we can," Bacon said of McDonald's pursuit of food safety and quality.
I was not allowed to bring a staff photographer to document the tour. The reason? Something about revealing "trade or proprietary" secrets. However, I did manage to get approval to snap a few photos with my point-and-shoot camera during the hour-long tour, led by veteran plant manager Bob Mitchell.
"Baker Bob," as he's affectionately called, put on a great show for us.
We saw giant blobs of dough whirling through stainless steel kneading machines. We held delicate dough balls drizzled with corn meal that would eventually become steaming hot English muffins. And we got a peek at how the basic dough is made for any McDonald's bun. (Sorry, exact recipes were not revealed.)
The most stunning detail of the plant: very little human handling of product. I saw only a handful of workers in the entire 150,000-square-foot bakery, which also makes buns for Costco, Smart & Finaland Stater Bros.
When Fresh Start moved the facility to Ontario from the City of Industry in 2007, the company added state-of-the-art computer equipment to automate nearly every part of the baking process.
Overall, it was an eye-opening experience. I learned some fun factoids, including the answer to this question: How many seeds are on top of a sesame-seed bun?
To get the answer, take a look at the slide show.
Part 2: The lettuce fields of Salinas
Contact the writer: nluna@ocregister.com or 714-796-6756. Checkout my fast food blog at ocregister.com/fastfood
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So they are.made in a factory what's.your point?
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Your supermarket bread contains sodium benzoate. The McDonald's bun contains that plus 6 others. I have a college in work who used to be a.manager for them. Even he said the food was like plastic it never changes even when they left it out all night. The burger buns are also pressed against a nice warm greasy wet burger. Still nothing.
You don`t know a thing you are talking about. You are doing nothing but lying and repeating myths. "I have a friend of a friend of a friend etc..." just doesn`t hold any water and frankly, I think you are full of shit. You can easily rot any food just as you can easily preserve it. You don`t think its possible to rot a McDonalds Hamburger? Would you be willing to try as I can direct you how to do it in one day. Perhaps if you do it yourself you won`t be so fucking stupid in the future. Care to give it a go?
Also, did you not understand that McDonalds burgers are cooked to over 160 degrees which means they will be very dry, not to mention the tight patty formation which causes it to specifically NOT be wet or greasy, and they aren`t. McDonalds burgers are pretty dry and they are not very big patties so the moisture that is ejected to the bun is hardly there. Also, they use the same fat to protein content as what you will find in the Supermarket 80/20 or 85/15 depending on what you order, and the beef will be of a higher and fresher quality due to the intense quality checks that Mcdonalds perfroms on site. You don`t always get this level of safety or accuracy with your basic grocery store or meat market.
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So they are.made in a factory what's.your point?
My point is their bread is the same as what you can expect to find on any supermarket shelf or at any restaurant and there is nothing sinister about either.
Were you under the delusion that all supermarkets and restaurants were mixing up flour in their basement with invisible KitchenAids?
Furthermore, I am willing to bet you have NEVER baked one single loaf of bread in your life, (something I do nearly every week or twice a week) because if you had, I don`t think you would be so clueless in this area.