Man goes on 60 day all potato diet...

[George Whorewell]

Their patty is without a doubt 100% beef, with no fillers or "extenders".

LMAOOOOOOOOOOOOOO QFT

TA face it-- You said McDonalds Hamburgers contain no artificial ingridients. I just pointed out that such a claim is nonsense. I don't have to do anything else to continue this debate. If you want to split hairs over the fact that McDonalds lists the above quoted portion as the ingridients for the hamburger patty itself, go right ahead. Only a mindless fuckwad such as yourself would lend credence to the "100% USDA approved beef with no fillers or extenders" claim. I suppose this high quality beef goes right from the cow to my tray at Mc Donalds with nothing in between-- especially not any artificial ingridients or preservatives. Just 100% real beef right from a prize Texas steer named "Sandy" who was fed a vegetarian diet and had it's belly rubbed twice a day for good measure  . Would you care to lose another similar wager on the rest of the items on the menu? How about the filet of fish, the french fries or the chicken nuggets? If there are artificial ingridients in those, will you pretend that you will delete your getbig account again?

[SilverSpoon]

George, I am not TA.
The bread and pickles, as you pointed out, is loaded with garbage that does not belong.
Pickling does not require the ingredients that TA has stated are contained in McDonald's pickles.  I do some pickling at home, and nowhere do I use HFCS, whereas many of the store bought pickles (particularly "bread and butter" variety) had HFCS as on of the first three ingredients after the product desired to be pickled.

[The True Adonis]

George, I am not TA.
The bread and pickles, as you pointed out, is loaded with garbage that does not belong.
Pickling does not require the ingredients that TA has stated are contained in McDonald's pickles.  I do some pickling at home, and nowhere do I use HFCS, whereas many of the store bought pickles (particularly "bread and butter" variety) had HFCS as on of the first three ingredients after the product desired to be pickled.

HFCS is natural by the way and it is no different than table sugar.  Let me know what you use to make a Pecan Pie.  This I have got to hear. EL-O-EL

[The True Adonis]

LMAOOOOOOOOOOOOOO QFT

TA face it-- You said McDonalds Hamburgers contain no artificial ingridients. I just pointed out that such a claim is nonsense. I don't have to do anything else to continue this debate. If you want to split hairs over the fact that McDonalds lists the above quoted portion as the ingridients for the hamburger patty itself, go right ahead. Only a mindless fuckwad such as yourself would lend credence to the "100% USDA approved beef with no fillers or extenders" claim. I suppose this high quality beef goes right from the cow to my tray at Mc Donalds with nothing in between-- especially not any artificial ingridients or preservatives. Just 100% real beef right from a prize Texas steer named "Sandy" who was fed a vegetarian diet and had it's belly rubbed twice a day for good measure  . Would you care to lose another similar wager on the rest of the items on the menu? How about the filet of fish, the french fries or the chicken nuggets? If there are artificial ingridients in those, will you pretend that you will delete your getbig account again?

The beef is of very high quality and nothing at all is done to it.  You do know that you can order an uncooked patty from the Manager.  Go ahead and do that and send it to any food lab you like. 

Also, can you please provide the sources and links as to where you are getting your Mcdonalds Beef Patty info from?  I bet you have ZERO.


As for the French Fries, They are just oil and Potatoes and a special Vinegar added during the Blanching process.  I make an EXACT clone of them via J. Kenji Alt`s Food Lab.  Look it up if you`d like to learn more.

http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

[George Whorewell]

George, I am not TA.
The bread and pickles, as you pointed out, is loaded with garbage that does not belong.
Pickling does not require the ingredients that TA has stated are contained in McDonald's pickles.  I do some pickling at home, and nowhere do I use HFCS, whereas many of the store bought pickles (particularly "bread and butter" variety) had HFCS as on of the first three ingredients after the product desired to be pickled.

I know that-- I was quoting what you said to point out that TA is a moron. Sorry if I was misunderstood.

[Rami]

The beef is of very high quality and nothing at all is done to it.  You do know that you can order an uncooked patty from the Manager.  Go ahead and do that and send it to any food lab you like. 

Also, can you please provide the sources and links as to where you are getting your Mcdonalds Beef Patty info from?  I bet you have ZERO.


As for the French Fries, They are just oil and Potatoes and a special Vinegar added during the Blanching process.  I make an EXACT clone of them via J. Kenji Alt`s Food Lab.  Look it up if you`d like to learn more.

http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

their website is a little confusing:

"100% Angus Beef Patty:
100% Angus beef.
Prepared with Grill Seasoning (salt, black pepper) and Angus Burger Seasoning: Salt, sugar, onion powder, natural (botanical source) and artificial flavors,
maltodextrin, natural beef flavor [beef broth, yeast extract, maltodextrin, salt, lactic acid, natural flavor (plant source), beef fat, citric acid], spice, dextrose, autolyzed
yeast extract, garlic powder, dried beef extract, sunflower oil, caramel color, worcestershire sauce powder [distilled vinegar, molasses, corn syrup, salt, caramel color,
garlic powder, sugar, spices, tamarind, natural flavor (fruit source)], spice extractives, annatto and turmeric (color), calcium silicate and soybean oil added to prevent
caking.


100% Beef Patty:
100% pure USDA inspected beef; no fillers, no extenders. Prepared with grill seasoning (salt, black pepper)."

[The True Adonis]

I know that-- I was quoting what you said to point out that TA is a moron. Sorry if I was misunderstood.

Do you eat bread and pickles ever?  Just curious.  Also can you get to work on those links about the beef for me.  Where exactly did you get your dis/mis information.  I really want to know.


Perhaps you just made it all up.

[Rami]

Adonis is right, unless you get the Angus beef...

[The True Adonis]

Adonis is right, unless you get the Angus beef...

All that is seasoning and the ingredients are what you would expect to find in any "grill seasoning".

Why the irrational fear of ingredients?  

[SilverSpoon]

HFCS is natural by the way and it is no different than table sugar.  Let me know what you use to make a Pecan Pie.  This I have got to hear. EL-O-EL

TA, I said I never use HFCS in pickling, which is where it isn't necessary in the least.  I frequently make my own sauerkraut, which I really like (cabbage and salt is all that is needed--pickles are almost as easy--picling spices, cucumber, water and salt--I like the half sour variety). Besides, pickled foods aid digestion, and have a plethora of other benefits.

Of course, to make a killer pecan pie (which I do), one must use dark Karo.  I suppose one could use molasses in lieu of HFCS, but my pecan pie is perfect.  In the past few years, I have used leaf lard in the crust for my pies, which makes them even better.  

I truly don't understand your desire to one-up folks who don't wish to engage in the "I'm smarter than you" game.  

[The True Adonis]

TA, I said I never use HFCS in pickling, which is where it isn't necessary in the least.  I frequently make my own sauerkraut, which I really like (cabbage and salt is all that is needed--pickles are almost as easy--picling spices, cucumber, water and salt--I like the half sour variety). Besides, pickled foods aid digestion, and have a plethora of other benefits.

Of course, to make a killer pecan pie (which I do), one must use dark Karo.  I suppose one could use molasses in lieu of HFCS, but my pecan pie is perfect.  In the past few years, I have used leaf lard in the crust for my pies, which makes them even better.  

I truly don't understand your desire to one-up folks who don't wish to engage in the "I'm smarter than you" game.  

Its the spreading of mis/dis information I do not like and the irrational fear based on nonsense.  You see, when you say things like "I don`t use HFCS" (which is a natural product) their ShitBrains automatically think the worst and create some ludicrous notions in their heads.  You have to clarify EVERYTHING for these Shitbrains or else their minds switch instantly to fear mode and the nonsense just flies.

I know you don`t see anything wrong with HFCS (at least I hope that is the case as you seem reasonably educated on the matter), but as soon you say you don`t use it without telling them its harmless and the same thing as table sugar they will include you as a fellow Shitbrain.  You don`t want that to happen.

[big L dawg]

[SilverSpoon]

TA, I look at things like this (we'll use HFCS as an example):
I don't look at HFCS as the devil.
If it has to be used (pecan pie), I use it, because I view it as a tool to make my recipe meet its desired end:  to taste fucking delicious.
But, I ask myself (not because I am skerred of the demon of HFCS)  "Would molasses work here?"--Turns out it worked perfectly on some cinammon/nut rolls (do they call them sticky buns in the South?) that I made.
Also, would honey work (obviously, it most likely won't, as desired taste will be completely different)?  I am a huge fan of honey, so I try to substitute it where I can, just because I love the stuff.
Would turbinado or Demerara sugar work (for cocktails--I was a bartender for a long time--I use either of these for my simple syrup--a necessity when making a layer cake, btw)?

[suckmymuscle]

 A few points. Calories are calories and it doesen't matter where they come from. What matters is net metabolic calorie budget. Explaining: the body uses calories to digest and assimilate calories from foods to a form that is usable - glucose and adenosine triphosphate. The three different macronutrients, protein, fats and carbohydrates, are different in the amount of calories that it takes for the body to turn them into usable energy. Glucose has virtually no metabolic costs, in the sense that it is already the body's prefered fuel, so glucose that is ingested goes straight to the bloodstream and is used by the body as fuel. Fat has a higher metabolic cost, since it must be broken down into triglycerides that will in turn be broken into glucose. However, fats are calorically very dense, much denser than carbs(9 calories per gram vs 4), so even though the body uses more calories to turn fats into usable calories, fat furnishes a little more net energy than carbs since it's so calorically dense. Protein is the most calorically expensive of all the macronutrients since the body must turn it into glucose via gluconeogenesis in the liver which involves breaking down the long amine chains which is very energy-cosly. Different foods have different net caloric value to the body depending on their ratios of the three macronutrients as well as the length of the chains in the carbohydrates it contains, with long chains(polysaccharides) offering a lower net caloric value than short-chained carbohydrates(saccharides and disaccharides). The higher the proportion of fat and short-chained carbs, the higher the net caloric value of a food, and the more likely you are to gain added bodyfat from it.

  So you are both wrong. Adonis is wrong in that a calorie is not a calorie and that two diets with an equal amount of calories will yield equal fat gain/loss and you are right regarding this, but you are wrong in that it is not the health aspect of diets that matter when determining how much fat you'll gain lose on the same amount of calories on two different diets, but the net caloric value of the two diets. For instance, you will lose more weight on a diet of 1,500 calories a day of table sugar than 1,500 calories of grapes, because table sugar(sucrose) is a compound carb of fructose and glucose, and fructose must be broken in the liver into tryglicerides before it can be utilized, whilst grapes contain almost pure glucose which can be directly used with no expending of calories from the body to process it.

SUCKMYMUSCLE

  This was a waste of a perfectly good explanation. Just watch Adonis continue to insist on his moronic bullshit instead of learning something and admitting that he was wrong.

SUCKMYMUSCLE

[tallgerman]

when will fat panda and distrubia go on this diet?