Getbig Bodybuilding, Figure and Fitness Forums
Getbig Main Boards => Gossip & Opinions => Topic started by: The True Adonis on March 25, 2013, 11:50:45 PM
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Wrong on everything in this pathetic video. Watch what he does to the Chicken. LOLOLOLOLOLOLOLOLOL What a moron.
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He compared a burger with a scoop of whey protein. I don't understand why he went to McDonald if he just wants pure protein to begin with.
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Daily double without fries or drink is my preferred choice when going to McDs.
440
Calories
23g
Protein
24g
Fat
(37%)
33g
Carbs
(11%)
770mg
Sodium
(32%)
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He's the kind of obsessed fuck you'd come across hiding in some of the shrubbery outside the joint, violently masturbating over a signed photo of Ronald McDonald, all whilst dressed up as The Hamburglar
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that big mac did look like shit and nothing like the ads. they deserve the diabeetus.
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Sounds like he loves the cock.
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$10 on Rob.
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There was a video once here where a guy at only McDonalds for 30 days and lost weight, it's all numbers take in more cals = gain take in less =lose. Now health is a whole different matter.
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There was a video once here where a guy at only McDonalds for 30 days and lost weight, it's all numbers take in more cals = gain take in less =lose. Now health is a whole different matter.
agreed
but what about the nutrition phd who ate chips, cakes, and cookies, but kept cals low, and improved his health in the meantime (improved blood profile readings, lower blood pressure, improved insulin functioning, etc)?
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agreed
but what about the nutrition phd who ate chips, cakes, and cookies, but kept cals low, and improved his health in the meantime (improved blood profile readings, lower blood pressure, improved insulin functioning, etc)?
This long term, vitamins and minerals are needed. But fat gain or loss = all numbers. Now a twist you can eat McDonalds every meal but take supplements for health however arteries may become clogged long term.
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This long term, vitamins and minerals are needed. But fat gain or loss = all numbers. Now a twist you can eat McDonalds every meal but take supplements for health however arteries may become clogged long term.
good point
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Try to inform the public. Catch a beating. ;D
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One thing i agree with him on is those burgers where embarassing . Thin as fuck
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He's the kind of obsessed fuck you'd come across hiding in some of the shrubbery outside the joint, violently masturbating over a signed photo of Ronald McDonald, all whilst dressed up as The Hamburglar
LOL...I WAS THINKING GRIMACE...
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Try to inform the public. Catch a beating. ;D
And I don't care to hear how cutting back on my soda intake can decrease my chances of acquiring some form of debilitating diabetes down the road, you sonovabitch!!!
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Most people on this think that thought when your name comes up TA, me I just ignore you
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Look at the pathetic sized patties. Michael Douglas got it right in Falling Down...
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He looks like Gordon Ramsey. Why is he peeling the chicken coating when they sell grilled chicken breasts?
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fuck that guy
(http://t3.gstatic.com/images?q=tbn:ANd9GcSJXbE_2aW12aQqNGa4zhBaZrM6mW0J-EjDNQs3iWOstqs3HE2Sfg)
i'm on a wendy's diet for christ's sake
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Most people on this think that thought when your name comes up TA, me I just ignore you
:D
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There was a video once here where a guy at only McDonalds for 30 days and lost weight, it's all numbers take in more cals = gain take in less =lose. Now health is a whole different matter.
He improved his health greatly as well. I have posted it many times. Google Chazz Weaver, McDonalds. I can also bump the legendary thread.
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Try to informmisinform the public. Catch a beating. ;D
Fixed.
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thin patties? have you people ever had a big mac ::)
delicious burger, the patties are well-sized to be in balance with everything else.
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He looks like Gordon Ramsey. Why is he peeling the chicken coating when they sell grilled chicken breasts?
Excellent question.
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thin patties? have you people ever had a big mac ::)
delicious burger, the patties are well-sized to be in balance with everything else.
Exactly. The size of them for Mcdonalds has Never changed either.
I prefer thin patties (smash burger technique) as do most Hamburger aficionados. Take it from Hamburger expert George Motz. Here is how to properly do it (which some Fast Food places do):
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Another burger Lesson here:
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I just throw away the top and middle bread. No need to be that anal about it. Besides how often do you eat mcd. More of a quick stop if you're hungry and on the go. Also naturals need fattys in their diet even saturated for hormone production.
I think the guy is just trying to get viewers and actually he does have alot of viewers....
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I just throw away the top and middle bread. No need to be that anal about it. Besides how often do you eat mcd. More of a quick stop if you're hungry and on the go. Also naturals need fattys in their diet even saturated for hormone production.
I think the guy is just trying to get viewers and actually he does have alot of viewers....
HAHAHAHAHAHAHAAHAHAHAHAHAAHAHAHAHAHHAHAHAHAHAHHAHAHAHAHAHAHAAHHAHAHAHAHAHAHAHAHAH
"No reason to be anal about it, I just throw away the bread." HAHAHAHHAHAHAHAAHAHAHAHAHAHAAHHHAHAH
See anything amusing with your statement? ;) :D
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Big Mac with extra sauce for the BOSS!
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I don't understand, where is the misinformation? He's basically just giving you the numbers on each item that he bought. He's using the nutritional menu to reference the numbers. How is he wrong and misinforming? ???
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See anything amusing with your statement? ;) :D
big deal. some dont like the pickle so they throw it out.
I find too much carbs unnecessary since I dont move around alot except in the gym. So If I can I rather spend the macros on more protein and fat.
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I don't understand, where is the misinformation? He's basically just giving you the numbers on each item that he bought. He's using the nutritional menu to reference the numbers. How is he wrong and misinforming? ???
Claiming that the meat is not real, claiming that all the ingredients are "manufactured", claiming that they used to be bigger, claiming that they are unhealthy, claiming that you have to pick off all the coating to eat the fried chicken in order to get the proper protein. Need I go on?
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He improved his health greatly as well. I have posted it many times. Google Chazz Weaver, McDonalds. I can also bump the legendary thread.
Good find, I forgot his name.
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Wrong on everything in this pathetic video. Watch what he does to the Chicken. LOLOLOLOLOLOLOLOLOL What a moron.
i would pay a pretty penny to see him kick your arse....
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Claiming that the meat is not real, claiming that all the ingredients are "manufactured", claiming that they used to be bigger, claiming that they are unhealthy, claiming that you have to pick off all the coating to eat the fried chicken in order to get the proper protein. Need I go on?
He said he doubted it was real meat, and it looked nothing like the burger meat he is used to. I agree with him, it looks nothing like 80/20 ground beef.
He claimed that the cheese was manufactured gunk. I agree with him, a good cheese only needs a few ingredients. The ingredients of McDonalds cheese are: Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
Big macs did used to be bigger.
Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
I don’t think he ever said the big mac was unhealthy. He said it did not meet his diet requirements. He wants his diet to have: hi protein with a hi bioavailability, low fat, low sodium, and low sugar.
He never said you have to pick off the coating of the chicken to get pure protein. He said to pick it off to get the best protein. He feels that the wheat protein is a waste of time, and only wants the white meat chicken protein.
I think you’re taking what he said out of context. Big macs, fries, and cola may be a part of your daily diet, and that’s fine. However, for someone like this guy who is trying to get the most available food to meet his macro goals, the big mac meal doesn’t fit.
With all that said, I don’t know why anyone would want to eat at McDonalds anyways. Their food tastes like absolute shit, makes me feel like shit, and is far to calorie dense to meet my nutritional requirements.
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Shitty fake food.
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He said he doubted it was real meat, and it looked nothing like the burger meat he is used to. I agree with him, it looks nothing like 80/20 ground beef.
He claimed that the cheese was manufactured gunk. I agree with him, a good cheese only needs a few ingredients. The ingredients of McDonalds cheese are: Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
Big macs did used to be bigger.
Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
I don’t think he ever said the big mac was unhealthy. He said it did not meet his diet requirements. He wants his diet to have: hi protein with a hi bioavailability, low fat, low sodium, and low sugar.
He never said you have to pick off the coating of the chicken to get pure protein. He said to pick it off to get the best protein. He feels that the wheat protein is a waste of time, and only wants the white meat chicken protein.
I think you’re taking what he said out of context. Big macs, fries, and cola may be a part of your daily diet, and that’s fine. However, for someone like this guy who is trying to get the most available food to meet his macro goals, the big mac meal doesn’t fit.
With all that said, I don’t know why anyone would want to eat at McDonalds anyways. Their food tastes like absolute shit, makes me feel like shit, and is far to calorie dense to meet my nutritional requirements.
you get what you pay for.
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.
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He said he doubted it was real meat, and it looked nothing like the burger meat he is used to. I agree with him, it looks nothing like 80/20 ground beef.
He claimed that the cheese was manufactured gunk. I agree with him, a good cheese only needs a few ingredients. The ingredients of McDonalds cheese are: Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
Big macs did used to be bigger.
Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
I don’t think he ever said the big mac was unhealthy. He said it did not meet his diet requirements. He wants his diet to have: hi protein with a hi bioavailability, low fat, low sodium, and low sugar.
He never said you have to pick off the coating of the chicken to get pure protein. He said to pick it off to get the best protein. He feels that the wheat protein is a waste of time, and only wants the white meat chicken protein.
I think you’re taking what he said out of context. Big macs, fries, and cola may be a part of your daily diet, and that’s fine. However, for someone like this guy who is trying to get the most available food to meet his macro goals, the big mac meal doesn’t fit.
With all that said, I don’t know why anyone would want to eat at McDonalds anyways. Their food tastes like absolute shit, makes me feel like shit, and is far to calorie dense to meet my nutritional requirements.
1. Mcdonalds has not changed the beef size and it is 80/20 100 percent high quality beef. They are the largest purchaser of Beef in the United States. Here is a video about one of their suppliers.
http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html
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
2. The Cheese ingredients are the same as you buy at any grocery store. If you don`t understand what those ingredients do, I can help you if you are interested. Nothing sinister at all and its the same you will find in any cheese at the grocery store.
Does McDonald's use real cheese on its hamburgers?
McDonald's uses a variety of real cheeses including Swiss, Cheddar/Jack, Parmesan and American from many of the same brands that you use for your family.
3. Big Macs have remained the same size since 1967, the year it was introduced:
http://yourquestions.mcdonalds.ca/questions/1489
Hey Gerard. Over the past twenty years, you may have grown, but our burger patties have remained the same size. In fact, they haven't changed an inch since 1967! We're glad to hear that you grew up enjoying McDonald's. Isn't it good to know that some things never change?
(http://fq-production.s3.amazonaws.com/4fcef5a2ef0c94bd7e000008/answer/McD_FQ_IA_BeefPatty.jpg)
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Shitty fake food.
Wrong. Do you really want to have this dance again? ???
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thin patties? have you people ever had a big mac ::)
delicious burger, the patties are well-sized to be in balance with everything else.
patties are small to be in balance with small, shitty burger you mean ::) . and that shit isn't "delicious" unless you live in a trailer eating pigswill and it's the highlight of your week to go to marble arches.
Mcdonalds = trash cooked by trash, served by trash and eaten by trash.
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Mcdonalds = trash cooked by trash, served by trash and eaten by trash.
x2
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He said he doubted it was real meat, and it looked nothing like the burger meat he is used to. I agree with him, it looks nothing like 80/20 ground beef.
He claimed that the cheese was manufactured gunk. I agree with him, a good cheese only needs a few ingredients. The ingredients of McDonalds cheese are: Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
Big macs did used to be bigger.
Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).
I don’t think he ever said the big mac was unhealthy. He said it did not meet his diet requirements. He wants his diet to have: hi protein with a hi bioavailability, low fat, low sodium, and low sugar.
He never said you have to pick off the coating of the chicken to get pure protein. He said to pick it off to get the best protein. He feels that the wheat protein is a waste of time, and only wants the white meat chicken protein.
I think you’re taking what he said out of context. Big macs, fries, and cola may be a part of your daily diet, and that’s fine. However, for someone like this guy who is trying to get the most available food to meet his macro goals, the big mac meal doesn’t fit.
With all that said, I don’t know why anyone would want to eat at McDonalds anyways. Their food tastes like absolute shit, makes me feel like shit, and is far to calorie dense to meet my nutritional requirements.
http://www.independent.co.uk/life-style/food-and-drink/news/worlds-most-popular-chef-says-i-fancy-a-mcdonalds-992273.html
World's most popular chef says, 'I fancy a McDonald's'
El Bulli verdict: Nobody can make a better burger for that price
By Martin Hickman, Consumer Affairs Correspondent
Wednesday, 5 November 2008
His 35-course menu is so dazzling that two million people try to book his restaurant each year, 400 for every table, and even some food critics claim it has changed their lives forever. But Ferran Adria, the Spanish chef behind El Bulli, has revealed that he actually wants to eat at McDonald's.
In an interview with The Independent, Adria said it had been a long time since he had visited the burger giant, which has been attacked over its approach to animals, the environment and health and castigated by many as a symbol of US culinary imperialism. "But I want to go back," he added.
Adria – whose restaurant has been named the world's best for three years running by Restaurant magazine – said he did not think he could make a better hamburger for the money. He said he would like to visit McDonald's to "discover" its cooking.
As the head chef of El Bulli, in Girona, northern Spain, Adria creates scientifically-developed dishes such as menthol watermelon and hibiscus paper with blackcurrant and eucalyptus. A meal at El Bulli is a five-hour extravaganza, from which diners are sometimes forced to take a break after experiencing sensory overload.
In London to promote his new book, A Day at El Bulli, Adria said people's diet could be improved through education, and he praised Jamie Oliver for doing more than any other chef to publicise the benefits of healthy eating.
But he added: "I don't think people should come and say, 'McDonald's isn't good', if you don't give me an alternative; what is the alternative, for the same price? It's like saying everybody should be driving an Aston Martin or Rolls-Royce; most people don't drive them. Cars have the price they have.
"About five or 10 years ago, the mobile phone didn't exist and people could live without it. With the price you pay for a phone, you could be eating fresh fish every day. [But] if you ask most children would they rather have a phone or eat fresh fish, they are going to say 'a phone'."
Indicating that he was concerned that McDonald's would use his comments for marketing, Adria nonetheless suggested said that if the fast-food giant hired 10 of the world's top chefs they would not be able to make a better burger – for the price.
"Maybe... they could increase the price and make a hamburger of the best quality with fresh meat. And people would have the option to eat it – but it's going to cost three times as much," he said. "I've only been [to McDonald's] three times in my entire life, now it's ages since I went there. But I want to go back."
Adria, who closes El Bulli from January to May to develop new dishes, says most tastes and flavours have yet to be discovered.
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patties are small to be in balance with small, shitty burger you mean ::) . and that shit isn't "delicious" unless you live in a trailer eating pigswill and it's the highlight of your week to go to marble arches.
Mcdonalds = trash cooked by trash, served by trash and eaten by trash.
Ferran Adria, Heston Blumenthal, J. Kenji Lopez, David Chang disagree whole-heartedly.
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TA, the bottom line is McDonalds food is absolute shit. It tastes like shit, looks like shit, makes one feel like shit, and gives one the shits. The guy in the video is basically saying their food is garbage, and there are much better alternatives. I have to agree. Lets break down the big mac meal:
• Calories – 1350
• Protein – 31g
• Carbohydrate – 211g
• Fat – 48g
Now, I just made for lunch: a massive bowl of homemade pork fried rice (with some leftover smoked pork rib roast).
• Calories – 971
• Protein – 62.3g
• Carbohydrate – 94.0g
• Fat – 37.9g
So why in the fuck would anyone want to eat shitty big macs, when there's much better food out there?
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Don't fuck with TA when it comes to Big Macs and other related food items.
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html
That's a cool video. :D
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TA knows his shit. You fat jealous haterz need to shut your pie holes.
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TA, the bottom line is McDonalds food is absolute shit. It tastes like shit, looks like shit, makes one feel like shit, and gives one the shits. The guy in the video is basically saying their food is garbage, and there are much better alternatives. I have to agree. Lets break down the big mac meal:
• Calories – 1350
• Protein – 31g
• Carbohydrate – 211g
• Fat – 48g
Now, I just made for lunch: a massive bowl of homemade pork fried rice (with some leftover smoked pork rib roast).
• Calories – 971
• Protein – 62.3g
• Carbohydrate – 94.0g
• Fat – 37.9g
So why in the fuck would anyone want to eat shitty big macs, when there's much better food out there?
What does a Large Drink of Coke have to do with a Big Mac? ??? Why did you include that in the Calories?
Furthermore, I can prepare "homemade pork fried rice" with Bacon Fat (how I would make it) that would well exceed the calories and fat content of a Big Mac, (drink included).
Your Macro comparison is complete bullshit.
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Wrong. Do you really want to have this dance again? ???
Again? your bull shit diet principles? LOL As far as McDonald's beef or any one else's for that matter, it's all a scam when they say their meat contains 100% real beef. Of course it does since beef can be nothing but beef. What they don't bother telling anyone is that a percentage of the patty contains other stuff like bone, gristle and other things that make up the "weight" junk weight if you will of the burger.
Years ago I bought some meat from a local grocer and I noticed I was chewing on things that just wouldn't chew up so I spit out every little piece that I couldn't chew and I ended up with a pile of what looked like small pieces of rubber bands. Maybe 15% percent of the burger wouldn't not chew. This was obviously not meat and was ground in with the meat carefully to save the butcher money on the weight of the burger he is selling.
I challenge anyone here who thinks that they are getting a 100% (by weight) beef patty from McDonalds to do this little experiment. Go to your local butcher and have him grind you up a steak. It's OK to use the fat around the outer edges if you like. Now go to McDonalds and do the same. Prepare the burger you bought and cook it to the exact same weight of the McDonalds (burger). Now eat the both and you will notice that the steak you bought and made into a burger will chew up into fine little particles with no or almost no waste. Now do the same with the McDonalds burger and every time you feel that you are chewing on something that will not break down with you teeth spit it out in a pile. McDonalds so called food is for the most part inedible crap.
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speaking of guys I want to punch...
Exactly. The size of them for Mcdonalds has Never changed either.
I prefer thin patties (smash burger technique) as do most Hamburger aficionados. Take it from Hamburger expert George Motz. Here is how to properly do it (which some Fast Food places do):
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What does a Large Drink of Coke have to do with a Big Mac? ??? Why did you include that in the Calories?
Furthermore, I can prepare "homemade pork fried rice" with Bacon Fat (how I would make it) that would well exceed the calories and fat content of a Big Mac, (drink included).
Your Macro comparison is complete bullshit.
Sorry, numbers don't lie. The macros of the big mac meal are complete shit, so is there food. Only college kids and poor people eat at McDonalds. :-*
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Sorry, numbers don't lie. The macros of the big mac meal are complete shit, so is there food. Only college kids and poor people eat at McDonalds. :-*
::)
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Putting aside the nutritional merits or demerits, does this stuff actually taste good to you? I have never had a McDonald's meal that has tasted delicious or left me feeling sated in any way. I have had a decent burger from BK once or twice but taste-wise I have never got the McDonald's craze.
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Again? your bull shit diet principles? LOL As far as McDonald's beef or any one else's for that matter, it's all a scam when they say their meat contains 100% real beef. Of course it does since beef can be nothing but beef. What they don't bother telling anyone is that a percentage of the patty contains other stuff like bone, gristle and other things that make up the "weight" junk weight if you will of the burger.
Years ago I bought some meat from a local grocer and I noticed I was chewing on things that just wouldn't chew up so I spit out every little piece that I couldn't chew and I ended up with a pile of what looked like small pieces of rubber bands. Maybe 15% percent of the burger wouldn't not chew. This was obviously not meat and was ground in with the meat carefully to save the butcher money on the weight of the burger he is selling.
I challenge anyone here who thinks that they are getting a 100% (by weight) beef patty from McDonalds to do this little experiment. Go to your local butcher and have him grind you up a steak. It's OK to use the fat around the outer edges if you like. Now go to McDonalds and do the same. Prepare the burger you bought and cook it to the exact same weight of the McDonalds (burger). Now eat the both and you will notice that the steak you bought and made into a burger will chew up into fine little particles with no or almost no waste. Now do the same with the McDonalds burger and every time you feel that you are chewing on something that will not break down with you teeth spit it out in a pile. McDonalds so called food is for the most part inedible crap.
Wrong. I can go buy all short rib, pick a particularly fatt one, have him ground that up, and there would be more gristle to spit out than you could chew.
Mcdonalds uses high quality beef and their strict controls ensure none of the above what you described ever happens. Hope this helps.
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::)
x2.
(http://thumbs.ifood.tv/files/images/Zuckerberg%20and%20wife%20lunching(1).jpg)
(http://www.starztrax.com/wp-content/uploads/2012/05/article-2152611-1360E93A000005DC-728_634x447.jpg)
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http://www.independent.co.uk/life-style/food-and-drink/news/worlds-most-popular-chef-says-i-fancy-a-mcdonalds-992273.html
World's most popular chef says, 'I fancy a McDonald's'
El Bulli verdict: Nobody can make a better burger for that price
By Martin Hickman, Consumer Affairs Correspondent
Wednesday, 5 November 2008
His 35-course menu is so dazzling that two million people try to book his restaurant each year, 400 for every table, and even some food critics claim it has changed their lives forever. But Ferran Adria, the Spanish chef behind El Bulli, has revealed that he actually wants to eat at McDonald's.
In an interview with The Independent, Adria said it had been a long time since he had visited the burger giant, which has been attacked over its approach to animals, the environment and health and castigated by many as a symbol of US culinary imperialism. "But I want to go back," he added.
Adria – whose restaurant has been named the world's best for three years running by Restaurant magazine – said he did not think he could make a better hamburger for the money. He said he would like to visit McDonald's to "discover" its cooking.
As the head chef of El Bulli, in Girona, northern Spain, Adria creates scientifically-developed dishes such as menthol watermelon and hibiscus paper with blackcurrant and eucalyptus. A meal at El Bulli is a five-hour extravaganza, from which diners are sometimes forced to take a break after experiencing sensory overload.
In London to promote his new book, A Day at El Bulli, Adria said people's diet could be improved through education, and he praised Jamie Oliver for doing more than any other chef to publicise the benefits of healthy eating.
But he added: "I don't think people should come and say, 'McDonald's isn't good', if you don't give me an alternative; what is the alternative, for the same price? It's like saying everybody should be driving an Aston Martin or Rolls-Royce; most people don't drive them. Cars have the price they have.
"About five or 10 years ago, the mobile phone didn't exist and people could live without it. With the price you pay for a phone, you could be eating fresh fish every day. [But] if you ask most children would they rather have a phone or eat fresh fish, they are going to say 'a phone'."
Indicating that he was concerned that McDonald's would use his comments for marketing, Adria nonetheless suggested said that if the fast-food giant hired 10 of the world's top chefs they would not be able to make a better burger – for the price.
"Maybe... they could increase the price and make a hamburger of the best quality with fresh meat. And people would have the option to eat it – but it's going to cost three times as much," he said. "I've only been [to McDonald's] three times in my entire life, now it's ages since I went there. But I want to go back."
Adria, who closes El Bulli from January to May to develop new dishes, says most tastes and flavours have yet to be discovered.
Adria Ferran is the man!! Best dining experience of my life. Honestly if this guy makes a statement like this I listen. The guy knows gastronomy...... Good find dude!
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(http://usemycomputer.com/indeximages/2004/July/paris_mcdonalds002.jpg)
(http://photos.posh24.com/p/386878/l/paris_hilton/paris_hilton_loves_the_junk_food.jpg)
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTyskR70pT2GIOpa_4msw1uoauN971xrfWu8CQaAFtzsxGQx4BK7Q)
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(http://www.jimteece.com/Images/ImageManager/capt.cadd10101042234.gadget_show_microsoft_cadd101.jpg)
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Wrong. I can go buy all short rib, pick a particularly fatt one, have him ground that up, and there would be more gristle to spit out than you could chew.
Mcdonalds uses high quality beef and their strict controls ensure none of the above what you described ever happens. Hope this helps.
Saying I'm wrong and throwing in a hope this helps doesn't prove your case. What I posted is fact. Meat is meat as in muscle fiber and fat is fat. If there is gristle then it's not meat or fat, FACT. There is a large percentage of gristle and bone in McDonalds burgers and that's a fact. Therefore their 100% beef patty is a lie. Hope this helps. ::)
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Adria Ferran is the man!! Best dining experience of my life. Honestly if this guy makes a statement like this I listen. The guy knows gastronomy...... Good find dude!
Exactly. Chefs do not snub their nose when it comes to food of any kind. If it is good, tastes good, they will tell you.
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TA is savagely owning these fucking clowns.
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Saying I'm wrong and throwing in a hope this helps doesn't prove your case. What I posted is fact. Meat is meat as in muscle fiber and fat is fat. If there is gristle then it's not meat or fat, FACT. There is a large percentage of gristle and bone in McDonalds burgers and that's a fact. Therefore their 100% beef patty is a lie. Hope this helps. ::)
I am saying you are a complete idiot actually. Mcdonalds is 80/20, high quality controlled.
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What does a Large Drink of Coke have to do with a Big Mac? ??? Why did you include that in the Calories?
Furthermore, I can prepare "homemade pork fried rice" with Bacon Fat (how I would make it) that would well exceed the calories and fat content of a Big Mac, (drink included).
Your Macro comparison is complete bullshit.
Just to keep it fair, I took the cola out and adjusted to volume of my meal to match that of a big mac and fries. Again, in my opinion, the big mac and fries is a shit macro composition, tastes like shit, makes me feel like shit, and gives me the shits. Why would anyone want to submit themselves to that garbage?
Big Mac Meal: 332g
• Calories – 930
• Protein – 29g
• Carbohydrate – 94g
• Fat – 48g
Pork Fried Rice (brown rice, egg, peas & carrots, smoked pork rib roast, olive oil): 408g/332g
• Calories – 971/790
• Protein – 62.3g/50.7g
• Carbohydrate – 94.0g/76.5g
• Fat – 37.9g/30.8
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http://www.independent.co.uk/life-style/food-and-drink/news/worlds-most-popular-chef-says-i-fancy-a-mcdonalds-992273.html
World's most popular chef says, 'I fancy a McDonald's'
El Bulli verdict: Nobody can make a better burger for that price
By Martin Hickman, Consumer Affairs Correspondent
Wednesday, 5 November 2008
His 35-course menu is so dazzling that two million people try to book his restaurant each year, 400 for every table, and even some food critics claim it has changed their lives forever. But Ferran Adria, the Spanish chef behind El Bulli, has revealed that he actually wants to eat at McDonald's.
In an interview with The Independent, Adria said it had been a long time since he had visited the burger giant, which has been attacked over its approach to animals, the environment and health and castigated by many as a symbol of US culinary imperialism. "But I want to go back," he added.
Adria – whose restaurant has been named the world's best for three years running by Restaurant magazine – said he did not think he could make a better hamburger for the money. He said he would like to visit McDonald's to "discover" its cooking.
As the head chef of El Bulli, in Girona, northern Spain, Adria creates scientifically-developed dishes such as menthol watermelon and hibiscus paper with blackcurrant and eucalyptus. A meal at El Bulli is a five-hour extravaganza, from which diners are sometimes forced to take a break after experiencing sensory overload.
In London to promote his new book, A Day at El Bulli, Adria said people's diet could be improved through education, and he praised Jamie Oliver for doing more than any other chef to publicise the benefits of healthy eating.
But he added: "I don't think people should come and say, 'McDonald's isn't good', if you don't give me an alternative; what is the alternative, for the same price? It's like saying everybody should be driving an Aston Martin or Rolls-Royce; most people don't drive them. Cars have the price they have.
"About five or 10 years ago, the mobile phone didn't exist and people could live without it. With the price you pay for a phone, you could be eating fresh fish every day. [But] if you ask most children would they rather have a phone or eat fresh fish, they are going to say 'a phone'."
Indicating that he was concerned that McDonald's would use his comments for marketing, Adria nonetheless suggested said that if the fast-food giant hired 10 of the world's top chefs they would not be able to make a better burger – for the price.
"Maybe... they could increase the price and make a hamburger of the best quality with fresh meat. And people would have the option to eat it – but it's going to cost three times as much," he said. "I've only been [to McDonald's] three times in my entire life, now it's ages since I went there. But I want to go back."
Adria, who closes El Bulli from January to May to develop new dishes, says most tastes and flavours have yet to be discovered.
the dude says he has been to McD's 3 times in his entire life and a chef couldn't make em cheaper. hardly a ringing endorsement. ::)
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I am saying you are a complete idiot actually. Mcdonalds is 80/20, high quality controlled.
Then prove this statement of fact wrong instead of getting all huffy and calling me names.
There is a large percentage of gristle and bone in McDonalds burgers and that's a fact. Therefore their 100% beef patty is a lie.
Oh and by the way, I'm sure the "ratio" of 80/20 meaning beef to fat is actually correct, but NOT the weight of the burger.
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the dude says he has been to McD's 3 times in his entire life and a chef couldn't make em cheaper. hardly a ringing endorsement. ::)
http://www.bloomberg.com/news/2013-01-15/mcdonald-s-wins-over-french-chef-with-mcbaguette-sandwich.html
McDonald’s Wins Over French Chef With McBaguette Sandwich
By Richard Vines & Caroline Connan - Jan 15, 2013 6:00 PM ET
“I’m lovin’ it,” Pierre Koffmann said after tasting for Bloomberg Television at a McDonald’s on Rue de Rivoli, in Paris. “If I was hungry walking by, I’d buy it with pleasure.”
“The garnish is good: There’s plenty of salad and plenty of everything. The bread isn’t a pure baguette because this one is shorter, but it’s good bread. Not the top bread in Paris but it’s good. I’m not disappointed by it,” said Koffmann, who held three Michelin stars at La Tante Claire in London in the 1990s.
Koffmann preferred it to a baguette from a local baker.
“I’ll go with McDonald’s,” Koffmann said. “The garnish is better. This other one was probably made this morning at 6. It looks better, with good-quality bread, but McDonald’s has a lot more garnish. The McDonald’s is warm. Bread is always better warm. It’s a trick, but McDonald’s is doing the trick.”
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Then prove this statement of fact wrong instead of getting all huffy and calling me names.
There is a large percentage of gristle and bone in McDonalds burgers and that's a fact. Therefore their 100% beef patty is a lie.
Oh and by the way, I'm sure the "ratio" of 80/20 meaning beef to fat is actually correct, but NOT the weight of the burger.
Where is your proof?
YOU made the bullshit claim to which there is ZERO evidence. McDonalds uses high quality beef and I have already posted links showing EXACTLY where it comes from and what it consists of- No added fillers or anything.
I don`t think you understand what "Gristle" is. I can select tons of cuts of meat from a butcher that would be ground up and inedible in a hamburger depending on what die they cut it on and which cut I select.
That is an impossibility with the kind of quality control Mcdonalds uses.
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mcdonalds got the best fries
wendy's the best burgers
mcdonalds angus burger with big mac sauce is dope
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Where is your proof?
YOU made the bullshit claim to which there is ZERO evidence. McDonalds uses high quality beef and I have already posted links showing EXACTLY where it comes from and what it consists of- No added fillers or anything.
I don`t think you understand what "Gristle" is. I can select tons of cuts of meat from a butcher that would be ground up and inedible in a hamburger depending on what die they cut it on and which cut I select.
That is an impossibility with the kind of quality control Mcdonalds uses.
Still waiting for you to prove my simple statement wrong. While you are doing that here is the definition of gristle. So are you saying that the gristle by weight of the McDonalds burger should be counted as beef or fat?
Gristle: Noun
Cartilage, esp. when found as tough, inedible tissue in meat.
Synonyms
cartilage
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Had a Big Mac and a double cheeseburger from McDonalds last night....0 gristle.
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I thought this was going to be a statement made about "PROJECT TRUE ADONIS"
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I thought this was going to be a statement made about "PROJECT TRUE ADONIS"
What is "Project True Adonis"???
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Had a Big Mac and a double cheeseburger from McDonalds last night....0 gristle.
Really? How would anyone know when most people don't even chew their food up enuff and with all the other items on the burger plus the bun it would be hard to distinguish. TA just said that there is gristle in their meat.
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Personally i'll take McDowell's over McDonalds any day. Good honest folks working over there at McDowell's. :D
(http://www.mrhipster.com/randomness/art/mcdowells.jpg)
(http://paranorm.spithate.com/files/2010/11/McDowellsFacade.jpeg)
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whatever it is thats in there,lol,(the chicken mc nuggets look pink cardbox before productio,n),and whether its good for bbuilding or not(one small burger a day wont make anyonje fat),their stuff does taste excellent to me.
but yeah,id def say its fake food.go pick up beef from a farmer and compare it to what you get at mcd,lol.
mcd here in switzerland,has imo, went down in quality, the stuff doesnt taste as good anymore, the whole array of what they offer.
still better taste than the uterly disgusting stuff you get at burger king,though.
they have scientists behind their products they know exactly how much sugar,fat and salt to put into what to get reaction from the brain parts which are activated when smoking some weed, for example.
their fries taste very nice, but damn, the way theyre made, goddamn :-X
I'll give you the fries. McDonalds do make the best fries but BK owns on burgers for me...
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What is "Project True Adonis"???
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Personally i'll take McDowell's over McDonalds any day. Good honest folks working over there at McDowell's. :D
(http://www.mrhipster.com/randomness/art/mcdowells.jpg)
(http://paranorm.spithate.com/files/2010/11/McDowellsFacade.jpeg)
CLEO MCDOWELL...
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I'll give you the fries. McDonalds do make the best fries but BK owns on burgers for me...
fuck Burger King. I went there a while back and saw the whore heating the meat patties in the microwave. So they grill a shitload then warm them up before serving.
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(http://3.bp.blogspot.com/-Hp7F7g3t8K0/UOmK7HrU8VI/AAAAAAAADnQ/Cq0KB1hRZMM/s1600/673x6731324572061_mc_bolivia_copia.jpg) (http://1.bp.blogspot.com/-qqtxBjfaxD4/UMzQx3uFHrI/AAAAAAAAAhw/FEQaE1ccuyA/s1600/McDonalds.jpg)
http://www.firstpost.com/living/not-lovin-it-why-mcdonalds-is-shutting-down-in-bolivia-554878.html
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:o
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Then prove this statement of fact wrong instead of getting all huffy and calling me names.
There is a large percentage of gristle and bone in McDonalds burgers and that's a fact. Therefore their 100% beef patty is a lie.
Oh and by the way, I'm sure the "ratio" of 80/20 meaning beef to fat is actually correct, but NOT the weight of the burger.
Still waiting for the diet expert/McDonald's aficionado to prove me wrong.
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Rob Riches is a faggott but i do agree with the burgers being small.
I could never resist a well made burger though, Burger King or max-burgers rock
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February 18, 2013
http://www.infowars.com/churning-mystery-horsemeat-in-burger-king-burgers-may-actually-be-donkey-meat/ (http://www.infowars.com/churning-mystery-horsemeat-in-burger-king-burgers-may-actually-be-donkey-meat/)
Churning Mystery: ‘Horsemeat’ in Burger King Burgers May Actually Be Donkey Meat
(http://static.infowars.com/2013/02/i/general/donkeylips3.jpg)
Would you rather unknowingly eat a horse or a donkey? In a truly bizarre mix-up, it turns out that the mystery meat in UK Burger King burgers, which I have pointed out is actually not the worst thing you need to worry about in their burgers, may actually be sourced from donkeys.
In case you are not up to date on this scenario, it was originally admitted by Burger King that its burgers did contain mystery meat (that at the time was identified as horsemeat) just hours after claiming that their UK burgers were pure. The exact statement confirming the horsemeat in the burgers from the Burger King rep, or what was thought to be horsemeat at this point, was:
“Four samples recently taken from the Silvercrest plant have shown the presence of very small trace levels of equine DNA… we have established that Silvercrest used a small percentage of beef imported from a non-approved supplier in Poland. This is a clear violation of our specifications, and we have terminated our relationship with them.”
As it turns out, the admission means that either Burger King has no idea what’s in it’s own food, or in a more sinister scenario does not care about what consumers think and instead is interested in securing profits without causing a stir (or lawsuits). The report originally appeared in The Guardian, which developed as the night went on.
A new report in The Independent, however, asserts that the meat may in fact be donkey meat — a prospect that I am not entirely sure is more concerning or equally as concerning. This is due to a recent law change in Romania that virtually no one would initially piece together as being responsible for mystery meat inside Burger King Whoppers. As it turns out, though, Romania recently banned a very common form of transportation which included horse-drawn carts. As a result of the ban, struggling citizens therefore sent their horses to be slaughtered for the fraudulent sale of horsemeat that has permeated the European beef market.
But what about the donkeys? Well, it turns out that they also used donkeys to pull their carts as well. According to the vice-president of the European Parliament agriculture committee Jose Bove, it has affected millions of animals — donkeys and horses alike:
“Horses have been banned from Romanian roads and millions of animals have been sent to the slaughterhouse…”
This is where it gets to be an entirely new story. Millions of animals were culled in order to produce meat, which then leaked into the beef supply, and now no one knows what some of the meats produced by some European facilities really are. French officials began to take the issue seriously as well after it started hitting the news, and French consumer minister Benoît Hamon is now going after European meat corporations. In fact, it may escalate to serious legal action if it turns out that these companies are fully aware of the horse and donkey meat that they may be selling off as beef.
Whether or not you find it disturbing that you may be eating horse or donkey in your burger, it also comes down to a matter of knowing what’s in your food. It comes as no surprise to many of us who are aware of just how mysterious fast food is as a whole, but the existence of horse or donkey meat inside Burger King burgers (and other burgers even available in supermarkets) means that consumers really don’t know what they’re putting into their mouths when they purchase these items. This, regardless of what you think about eating these animals, is of serious concern and risk.
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Still waiting for you to prove my simple statement wrong. While you are doing that here is the definition of gristle. So are you saying that the gristle by weight of the McDonalds burger should be counted as beef or fat?
Gristle: Noun
Cartilage, esp. when found as tough, inedible tissue in meat.
Synonyms
cartilage
Still waiting for you to explain your contradiction?
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whatever it is thats in there,lol,(the chicken mc nuggets look pink cardbox before productio,n),and whether its good for bbuilding or not(one small burger a day wont make anyonje fat),their stuff does taste excellent to me.
but yeah,id def say its fake food.go pick up beef from a farmer and compare it to what you get at mcd,lol.
mcd here in switzerland,has imo, went down in quality, the stuff doesnt taste as good anymore, the whole array of what they offer.
still better taste than the uterly disgusting stuff you get at burger king,though.
they have scientists behind their products they know exactly how much sugar,fat and salt to put into what to get reaction from the brain parts which are activated when smoking some weed, for example.
their fries taste very nice, but damn, the way theyre made, goddamn :-X
???
Potatoes, Oil and a little Vinegar. I have made an exact clone.
http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html
That should demystify it for you.
There is nothing "fake" about Mcdonalds my friend.
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Still waiting for you to prove my simple statement wrong. While you are doing that here is the definition of gristle. So are you saying that the gristle by weight of the McDonalds burger should be counted as beef or fat?
Gristle: Noun
Cartilage, esp. when found as tough, inedible tissue in meat.
Synonyms
cartilage
Had a Big Mac and a double cheeseburger from McDonalds last night....0 gristle.
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Really? How would anyone know when most people don't even chew their food up enuff and with all the other items on the burger plus the bun it would be hard to distinguish. TA just said that there is gristle in their meat.
???
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Still waiting for the diet expert/McDonald's aficionado to prove me wrong.
This is YOUR claim supported by ZERO evidence. You just made it up. The burden is not on me to prove your nonsense.
You prove it. You are the one that made it up.
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YOU just said all meat has gristle and since gristle is defined as cartilage you are contradicting yourself. If McDonalds all beef patty is part cartilage it can't be all beef. You have been owned and don't even know it.
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???
Your quote, "Wrong. I can go buy all short rib, pick a particularly fatt one, have him ground that up, and there would be more gristle to spit out than you could chew." Don't you even remember what you type?? and BTW, this is NOT true since you can pick your cut that would only contain beef and fat.
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http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/
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YOU just said all meat has gristle and since gristle is defined as cartilage you are contradicting yourself. If McDonalds all beef patty is part cartilage it can't be all beef. You have been owned and don't even know it.
???
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lots of clever trolling in this thread
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Still waiting for the diet expert/McDonald's aficionado to prove me wrong.
are you fucking retarded? you are asking someone to prove your made up opinion is wrong? lolololol how about you proving it is fact dumbfuck
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lots of clever trolling in this thread
From whom? I don`t see any.
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are you fucking retarded? you are asking someone to prove your made up opinion is wrong? lolololol how about you proving it is fact dumbfuck
I made a claim as fact TA said I was wrong I asked him to prove me wrong his counter was prove I'm right. LOL You're the one who is fucking retarded since you obviously don't understand anything about what we are both talking about. ::) Go at a cartilage burger you dumb fuck.
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From whom? I don`t see any.
Still waiting???? BTW, how much cartilage (extra filler) would you say have been added to McDonalds ALL BEEF patties?
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I made a claim as fact TA said I was wrong I asked him to prove me wrong his counter was prove I'm right. LOL You're the one who is fucking retarded since you obviously don't understand anything about what we are both talking about. ::) Go at a cartilage burger you dumb fuck.
exactly, you made a claim, based on your opinion. that doesnt make it a fact moron. how about posting real facts, not dumbfuck "i chewed a burger a lot and it had stuff in it" opinions
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Still waiting for the diet expert/McDonald's aficionado to prove me wrong.
You are right but it's just no McDonald's but a large percentage of store bought burgers and ground beef. It was what they call Pink Slime. Where they take the inedible shit and grind it into a paste to add weight to the ground beef.
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I made a claim as fact TA said I was wrong I asked him to prove me wrong his counter was prove I'm right. LOL You're the one who is fucking retarded since you obviously don't understand anything about what we are both talking about. ::) Go at a cartilage burger you dumb fuck.
(http://i.qkme.me/3rdwyu.jpg)
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exactly, you made a claim, based on your opinion. that doesnt make it a fact moron. how about posting real facts, not dumbfuck "i chewed a burger a lot and it had stuff in it" opinions
OK If I make a claim the moon exists yes it's a claim but also a fact. I claim that McDonalds ALL BEEF patty contains other "stuff" other than beef and fat such as gristle. Even TA agrees that there is gristle in their patties which is defined as cartilage. If I am wrong please tell me. By the way I also claim there is some bone in there too.
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You are right but it's just no McDonald's but a large percentage of store bought burgers and ground beef. It was what they call Pink Slime. Where they take the inedible shit and grind it into a paste to add weight to the ground beef.
Agreed that is why I get my beef from a butcher.
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Still waiting???? BTW, how much cartilage (extra filler) would you say have been added to McDonalds ALL BEEF patties?
None. There are no additives or fillers in Mcdonalds Beef.
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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OK If I make a claim the moon exists yes it's a claim but also a fact. I claim that McDonalds ALL BEEF patty contains other "stuff" other than beef and fat such as gristle. Even TA agrees that there is gristle in their patties which is defined as cartilage. If I am wrong please tell me. By the way I also claim there is some bone in there too.
I just proved you wrong. See my last post above, princess. ;)
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Agreed that is why I get my beef from a butcher.
I do to and I grind my own meat.
(http://i3.kym-cdn.com/entries/icons/original/000/007/508/watch-out-we-got-a-badass-over-here-meme.png)
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TA, let us shift gears here, and change up the subject. What are your thoughts on the "big green egg"? I'm currently shopping for one to be used as a smoker and stone oven. Are there any good alternatives to the egg, or are they pretty much the standard? I'm currently looking at the egg, primo, and steel keg. What are your thoughts? :D
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TA, let us shift gears here, and change up the subject. What are your thoughts on the "big green egg"? I'm currently shopping for one to be used as a smoker and stone oven. Are there any good alternatives to the egg, or are they pretty much the standard? I'm currently looking at the egg, primo, and steel keg. What are your thoughts? :D
Big Green Egg is awesome, SilverSpoon on here has one and can tell you all about them. He is an expert with it. I keep it simple with the good old Weber Kettle, the old standby. I am actually about to leave to go get some Chickens and we are going to make Beer-Can Chicken this afternoon on the Weber Charcoal.
But yeah, The Big Green Egg really doesn`t have much competition in terms of heat production.
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TA, let us shift gears here, and change up the subject. What are your thoughts on the "big green egg"? I'm currently shopping for one to be used as a smoker and stone oven. Are there any good alternatives to the egg, or are they pretty much the standard? I'm currently looking at the egg, primo, and steel keg. What are your thoughts? :D
I think this smoker may be the best though.
Weber Smokey Mountain Cooker - 18½-Inch
Bigger surface and water pan-which the Green Egg doesnt have.
But, the Green Egg can heat extremely high which can double as a brick oven.
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Wrong on everything in this pathetic video. Watch what he does to the Chicken. LOLOLOLOLOLOLOLOLOL What a moron.
SuckMyMuscle?
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mcdonalds got the best fries
wendy's the best burgers
mcdonalds angus burger with big mac sauce is dope
yes sir......wendy's has the best burgers......mcdonald's fries are the best!!!!
i must say.......when in california......in-n-out is my place of choice for hamburgers!!!!
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The only thing that even comes close to Big Green Egg is http://www.komodokamado.com/
And that is expensive as all hell, and their charcoal is something you don't want to use. But the cool as hell factor is there as you get to pick your tile color.
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I think this smoker may be the best though.
Weber Smokey Mountain Cooker - 18½-Inch
Bigger surface and water pan-which the Green Egg doesnt have.
But, the Green Egg can heat extremely high which can double as a brick oven.
I want to slow cook over night though. 200-250 degrees for 12+ hours. Can the WSM do this? From what i've seen with the egg, you set the temp, and it will stay for 24-36 hours. Smoking at night is ideal for me, so I don't have to keep adding wood chips, or checking the temp. How is the WSM at holding a temp, and for how long?
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The only thing that even comes close to Big Green Egg is http://www.komodokamado.com/
And that is expensive as all hell, and their charcoal is something you don't want to use. But the cool as hell factor is there as you get to pick your tile color.
There he is!
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yes sir......wendy's has the best burgers......mcdonald's fries are the best!!!!
i must say.......when in california......in-n-out is my place of choice for hamburgers!!!!
if i ever go to vegas i'm gonna hit in-n-out.
we got 5 guys here and though it's tasty, the price is too much for what you get. almost $16-20 for a combo
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I want to slow cook over night though. 200-250 degrees for 12+ hours. Can the WSM do this? From what i've seen with the egg, you set the temp, and it will stay for 24-36 hours. Smoking at night is ideal for me, so I don't have to keep adding wood chips, or checking the temp. How is the WSM at holding a temp, and for how long?
The WSM will hold that temperature easily overnight. You will be able to get a higher temperature out of The Big Green Egg though. That would probably meet your needs best as that can double as a Brick Oven basically. That way you would only have to buy one thing.
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The only thing that even comes close to Big Green Egg is http://www.komodokamado.com/
And that is expensive as all hell, and their charcoal is something you don't want to use. But the cool as hell factor is there as you get to pick your tile color.
I could care less about the cool factor, I just want a good product. You know anything about the Steel Keg? They USA made, which i'm a big fan of. I can call them up and bitch them out if I need to. Also, with the egg, do you advise used or new. Price really doesn't matter to me, but i'd like to save a few hundred if I can. I'm only worried about the lack of warrently on a used egg. How well are these things built?
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patties are small to be in balance with small, shitty burger you mean ::) . and that shit isn't "delicious" unless you live in a trailer eating pigswill and it's the highlight of your week to go to marble arches.
Mcdonalds = trash cooked by trash, served by trash and eaten by trash.
http://www.independent.co.uk/life-style/food-and-drink/news/worlds-most-popular-chef-says-i-fancy-a-mcdonalds-992273.html
World's most popular chef says, 'I fancy a McDonald's'
El Bulli verdict: Nobody can make a better burger for that price
lol, adonis cleaning up in this thread
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None. There are no additives or fillers in Mcdonalds Beef.
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
Godd try but this has nothing to do with what I said.
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Godd try but this has nothing to do with what I said.
???
OK If I make a claim the moon exists yes it's a claim but also a fact. I claim that McDonalds ALL BEEF patty contains other "stuff" other than beef and fat such as gristle. Even TA agrees that there is gristle in their patties which is defined as cartilage. If I am wrong please tell me. By the way I also claim there is some bone in there too.
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TA, am I an idiot for believing that grass fed beef tastes better than corn fed?
???
I made Meat Loaf yesterday, it was fucking outstanding. Had a crust around it that was so good.
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???
Cartilage not added fat.
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Big Green Egg is awesome, SilverSpoon on here has one and can tell you all about them. He is an expert with it. I keep it simple with the good old Weber Kettle, the old standby. I am actually about to leave to go get some Chickens and we are going to make Beer-Can Chicken this afternoon on the Weber Charcoal.
But yeah, The Big Green Egg really doesn`t have much competition in terms of heat production.
Weber is still king got one the patio had for years, good ole charcoal grill. Fuck gas grills.
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beef: 1
a. A full-grown steer, bull, ox, or cow, especially one intended for use as meat.
McDonald's definition is correct if they only use the beef animal. any part of the animal can be properly referred to as beef, cartilage, snout, and anus included.
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Look, I don't eat a shit ton of McDonald's but I'm not against it... Fuck... It's food.
You like it... eat it... You don't, then fucking don't.
My daughter eats all the McD she wants and she's fucking ripped.
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beef: 1
a. A full-grown steer, bull, ox, or cow, especially one intended for use as meat.
McDonald's definition is correct if they only use the beef animal. any part of the animal can be properly referred to as beef, cartilage, snout, and anus included.
::)
Mcdonalds doesn`t consult Webster`s Dictionary nor does any other restaurant when deciding what to put on a menu.
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::)
Mcdonalds doesn`t consult Webster`s Dictionary nor does any other restaurant when deciding what to put on a menu.
I didn't say they do ::)
That link you posted is on the menu? ::)
I made your case for you. You're welcome ::)
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He's the kind of obsessed fuck you'd come across hiding in some of the shrubbery outside the joint, violently masturbating over a signed photo of Ronald McDonald, all whilst dressed up as The Hamburglar
Sounds like me last Tuesday.
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lol, adonis cleaning up in this thread
haha, did you even read Adonis' cut 'n paste? the guy in the article said he has been to McDonald's three times in his whole life and no chef can make a burger cheaper. he wasn't saying that McDonald's is great . in fact, he said chefs should do more to come up with alternatives.
maybe if you could read and argue for yourself you'd have made more of yourself and leaving your trailerpark for your weekly trip to McDonald's to eat "delicious" food wouldn't be the highlight of your life. ;D
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None. There are no additives or fillers in Mcdonalds Beef.
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
Notice how McDonalds very carefully tries to words things. Our burger patties are just 100% pure beef. Nothing is added – no binders or fillers First of all, beef is always 100% beef. Now, I am sure that cartilage is NOT considered a binder or filler so my question is how much of this is allowed in their meat by weight??? Also, I would guess that there is a certain amount of bone that is also allowed do to the mechanical process that goes into processing the beef although I could be wrong.
They also claim, no extra fat is added I do not see how this is possible since they claim 80/20 ratio. To get this ratio they would have to "add" some fat in to get an exact or close to exact ratio.
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::)
Mcdonalds doesn`t consult Webster`s Dictionary nor does any other restaurant when deciding what to put on a menu.
You are correct and I would love to know what parts of the cow they use that makes up their "100% beef patty".
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Look, I don't eat a shit ton of McDonald's but I'm not against it... Fuck... It's food.
You like it... eat it... You don't, then fucking don't.
My daughter eats all the McD she wants and she's fucking ripped.
Being ripped and healthy are two different things.
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You are correct and I would love to know what parts of the cow they use that makes up their "100% beef patty".
http://yourquestions.mcdonalds.ca/questions/12776
Our Answer:
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Hi Haley. The meat in all of our burger patties is from the same source. They are all made with 100% pure beef cut from the shoulder, chuck, brisket, rib eye, loin and round. Whether it's the Big Mac, the Quarter Pounder or the classic cheeseburger, that's what our meat is all about.
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When I grind my own meat for a "Blue Label" hamburger, the best tasting you can get, here is the recipe I use.
6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)
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(http://fq-production.s3.amazonaws.com/508084ec31bbdef53c01cd9e/answer/only_beef_02.jpg)
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Our Answer:
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None, Jonathan. We don't use beef by-products in our menu items. Our burgers are made with 100% pure ground beef, with cuts from the shoulder, chuck, brisket, ribeye, loin and round. We don’t use any fillers or additives either, just a dash of salt and pepper.
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Our Answer:
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None, Jonathan. We don't use beef by-products in our menu items. Our burgers are made with 100% pure ground beef, with cuts from the shoulder, chuck, brisket, ribeye, loin and round. We don’t use any fillers or additives either, just a dash of salt and pepper.
So if this is the case how can they NOT add fat to make up the 80/20 beef to fat ratio??
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So if this is the case how can they NOT add fat to make up the 80/20 beef to fat ratio??
???
Its clear that you never have been to a butcher shop in your life. When you want to play around with the ratios, you select different cuts of meat that will get you to the ratio you want.
In and Out burger for instance, uses a 60 percent protein, 40 percent Fat blend of Ground Chuck. If they wanted 80/20, they would have to add Sirloin or another Lean mean and adjust the ratio of Chuck in order to get to 80/20 and depending on what kind of flavor they want.
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Maybe this will help you better understand:
http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
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???
Its clear that you never have been to a butcher shop in your life. When you want to play around with the ratios, you select different cuts of meat that will get you to the ratio you want.
In and Out burger for instance, uses a 60 percent protein, 40 percent Fat blend of Ground Chuck. If they wanted 80/20, they would have to add Sirloin or another Lean mean and adjust the ratio of Chuck in order to get to 80/20 and depending on what kind of flavor they want.
This doesn't seem like an exact science and I wouldn't expect it to be, but I can see where there would be a decent margin for error. So is this 80/20 ratio before or after cooked? I would guess cooked.
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This doesn't seem like an exact science and I wouldn't expect it to be, but I can see where there would be a decent margin for error. So is this 80/20 ratio before or after cooked? I would guess cooked.
It is an EXACT science and its MANDATED by the USDA. All beef bought in the United States and sold in the United States (doesn`t matter where-grocery store, restaurant, straight from the farm etc..) is inspected and accurately labeled. Mcdonalds even goes beyond the USDA as far as quality control goes.
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This doesn't seem like an exact science and I wouldn't expect it to be, but I can see where there would be a decent margin for error. So is this 80/20 ratio before or after cooked? I would guess cooked.
80/20 is what it will be cooked or pre-cooked. Its the same thing.
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80/20 is what it will be cooked or pre-cooked. Its the same thing.
If you cook out some of the fat you lose the ratio.
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It's still 80/20 if it's cooked, raw or anywhere in between.
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It's still 80/20 if it's cooked, raw or anywhere in between.
Exactly.
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It's still 80/20 if it's cooked, raw or anywhere in between.
There is always a difference in raw and cooked weight so tell me where is the weight difference coming from?
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There is always a difference in raw and cooked weight so tell me where is the weight difference coming from?
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Cooked or raw, the ratio of fat to lean mean will still be the same. I don`t understand what you are asking. ???
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There is always a difference in raw and cooked weight so tell me where is the weight difference coming from?
Some moisture or juices will be lost, but any true fat loss from the meat is negligible
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Some moisture or juices will be lost, but any true fat loss from the meat is negligible
Right, and the composition of the meat is not changing in any way. Whatever you cobble together and put in the pan or grill, will still be the same ratio of Lean to Fat when it comes out.
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???
Cooked or raw, the ratio of fat to lean mean will still be the same. I don`t understand what you are asking. ???
I believe he's referring to a fattier cut having more grease after it's cooked
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I believe he's referring to a fattier cut having more grease after it's cooked
Which is totally irrelevant since we are talking about the composition of the meat.
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Some moisture or juices will be lost, but any true fat loss from the meat is negligible
Moisture as in water? very little water by weight. Juice? What kind orange? or are you talking about fat juice? Come one man anytime you cook a burger that more fat, the more weight you lose after cooking and most of the weight is fat weight and by cooking out the fat you are actually upping the nutritional density of any meat per ounce of weight or any other weight measurement that you are weighing it by.
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Moisture as in water? very little water by weight. Juice? What kind orange? or are you talking about fat juice? Come one man anytime you cook a burger that more fat, the more weight you lose after cooking and most of the weight is fat weight and by cooking out the fat you are actually upping the nutritional density of any meat per ounce of weight or any other weight measurement that you are weighing it by.
I don`t think you understand. If I put Chuck and Sirloin in the pan, its going to come out Chuck and Sirloin when its cooked in the exact same ratio.
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Right, and the composition of the meat is not changing in any way. Whatever you cobble together and put in the pan or grill, will still be the same ratio of Lean to Fat when it comes out.
The composition of the meat cooked or uncooked has nothing to do with the fat content. As far as the black highlight this would be true if you were to pour the grease back on the meat and consume it.
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I don`t think you understand. If I put Chuck and Sirloin in the pan, its going to come out Chuck and Sirloin when its cooked in the exact same ratio.
The exact same ratio of what, that is the question. Are you talking beef to fat? I am talking 80/20 uncooked. If you cook this meat you will lose some fat in cooking and therefore you change the meat to fat ratio.
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Anyone throw down the Code de Duello circa 1776 yet ???
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Anyone throw down the Code de Duello circa 1776 yet ???
They're getting there. Give it time. :D
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Draining and rinsing fattier ground beef does lower the fat content. Though when you order a burger in a restaurant they are going to keep that fat in the patty for a better quality burger. I think we can call a truce on this manner.
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Anyone throw down the Code de Duello circa 1776 yet ???
We'll wait on True Adonis for this information.
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The exact same ratio of what, that is the question. Are you talking beef to fat? I am talking 80/20 uncooked. If you cook this meat you will lose some fat in cooking and therefore you change the meat to fat ratio.
Again, cooking does not change what blend of meat is used to get to whatever ratio, 80/20, 60/40 whatever.
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Draining and rinsing fattier ground beef does lower the fat content. Though when you order a burger in a restaurant they are going to keep that fat in the patty for a better quality burger. I think we can call a truce on this manner.
Agreed, so this brings me to another question. What does McDonalds claim there patties weigh and is this before or after cooking?
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Again, cooking does not change what blend of meat is used to get to whatever ratio, 80/20, 60/40 whatever.
Not at all what I'm talking about.
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Agreed, so this brings me to another question. What does McDonalds claim there patties weigh and is this before or after cooking?
All of their weights are based on Pre-Cooking just as every single restaurant does and any place that sells beef or whatever meat.
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Agreed, so this brings me to another question. What does McDonalds claim there patties weigh and is this before or after cooking?
When you buy a pound of ground beef in the store do you weigh it after its cooked before you buy it? Does the label say, "This 16 oz package will cook to X amount of weight".
I think not.
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Quarter Pounder with Cheese
A quarter pound* of 100% pure beef simply seasoned with a pinch of salt and pepper, two slices of melty cheese, slivered onions and tangy pickles all on a sesame seed bun.
*weight before cooking 4 oz. (113.4g)
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If you were going to make a 1/4 lb hamburger at home, you would weigh your beef before cooking as well.
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Thanks TA
Now I feel better when I order a double quarter ponder combo and a Big Mac on the side
For lunch or dinner
;D
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I wonder how much this quarter pound burger weighs after cooking?
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And the silicon?
Will it go inside the muscles and give some volume?
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Being ripped and healthy are two different things.
She's pretty fucking healthy... She'll run you ragged.
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She's pretty fucking healthy... She'll run you ragged.
I have no doubt. No disrespect towards your daughter.
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I wonder how much this quarter pound burger weighs after cooking?
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Why? There is no point. The nutrition is calculated already.
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I have no doubt. No disrespect towards your daughter.
None taken... I am just saying that I believe we have let the extreme people dictate too much.
If someone eats mcdonalds and they eat too much and they get fat, have heart disease and die, that doesn't mean the food is bad. It means that those people have ZERO self control and will find a way to eat too much of anything.
I know a girl who is literally ORANGE... not from fake tanner or any shit, but because she has eaten SO MANY CARROTS that she has in fact got an ORANGE TINT.
That's eating to an extreme as well.
I'm just saying that people who are going to do something ridiculous will always happen, it's not the food's fault.
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And the silicon?
Will it go inside the muscles and give some volume?
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What silicon?
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???
Why? There is no point. The nutrition is calculated already.
Just wondered how much weight from fat would be lost. As far as nutrition goes that would change due to many factors such as digestabilty absorption etc due to cooking.
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???
What silicon?
http://www.naturalnews.com/032820_Chicken_McNuggets_ingredients.html
Dimethylpolysiloxane, a type of silicone, is used in caulks and sealants, as a filler for breast implants, and as key ingredient in Silly Putty. Says Wikipedia:
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http://www.naturalnews.com/032820_Chicken_McNuggets_ingredients.html
Most of those types of articles are people trying to sell books.
That "silicone" is used to keep the fryer from foaming up when you drop the nugget in and it's burned off before you eat it.
That's why they have temperature requirements on the fryers.
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Most of those types of articles are people trying to sell books.
That "silicone" is used to keep the fryer from foaming up when you drop the nugget in and it's burned off before you eat it.
That's why they have temperature requirements on the fryers.
Where does it go after it's 'burned off', surely in the oil? Would you not then be eating a good amount of it when you order nuggets....it's not like the nuggeyts are immune from soaking up some of the oil
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Where does it go after it's 'burned off', surely in the oil? Would you not then be eating a good amount of it when you order nuggets....it's not like the nuggeyts are immune from soaking up some of the oil
Burning is a chemical change, so it's not the same chemical anymore once it's burned.
Personally I think they are tasty and delicious and if someone doesn't want to eat them, then they shouldn't.
I will eat the shit out of a chicken McNugget.
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It's got to be the freezing that kills the taste.