Fresh organic food from McDonald's

[The True Adonis]

There aren't many who specialise. I was trained by one of them.  The preservatives are way way stronger than salt. Calcium prop and formaldehyde. Even arsenic is a preservative basically the longer your food lasts the more poison is.in it

I will delete my account right now if you can show or prove that any of the above ingredients are in a McDonalds 100 percent Beef Patty.

That goes for anyone. 

[The Showstoppa]

Since the burgers don't age, I think we have now found the fountain of youth.....I'm going to up my intake.

[The True Adonis]

Since the burgers don't age, I think we have now found the fountain of youth.....I'm going to up my intake.

All food can do this given the right environment.

[noworries]

Apenis, what culinary school did you graduate from.  From what I found you went half a year at a local community college and worked reading meters for the water department.  Have you ever actually worked as a chef anywhere but in your condo.  Just wondering.  You try so hard to convince us you are a cook yet you have no experience or education in it.  Are you drinkiing the same water as your neighbor Goodrum

[Master Blaster]

More Failures at 5th grad Science.   This is what happens when food is dehydrated.  This can be done with any food.  Try it with a piece of bread of your choice and a piece of meat of your choice.  Leave it on the counter, away from moisture.

Salt, Fat will stabilize and preserve food indeifintely as long as moisture (which is a perfect environment for bacteria) is kept at bay.

Try it with a fruit also.  They dry out nicely and keep for years and years.  The same for Chilis....etc.


You people are so goddamned dumb and easily taken in.

Quality post right here

[Master Blaster]

Ta you are full of shit. The McDonald's lasting that long has fuck all to do with dehydration or.the quality of the food. McDonald's is fuckin crammed with preservatives.  Some yogurts too with are full of moisture have them in and will last months out of refrigeration. You know shit about food except what you cook for your missis and read online.  Argue all you want, when you've been trained by doctors about food properties and bacteria then you can argue your salt and hairdrier shit.  Go film another American tale flick.

A lot of preservatives are actually quite good for you, some of them are even antioxidants. Hope that helps.

[noworries]

I will delete my account right now if you can show or prove that any of the above ingredients are in a McDonalds 100 percent Beef Patty.

That goes for anyone. 

My very close friend has a cattle farm where there biggest customer is McDonalds.  They buy a very large quanitity of beef from them.  This question you are asking.  Would they know the answer if I called them.

[Master Blaster]

A lot of preservatives are actually quite good for you, some of them are even antioxidants. Hope that helps.

Here, you can buy BHT as a fucking health food supplement.

http://www.vitaminexpress.com/product_info.php/products_id/2701

[Mr Nobody]

The McRib is back I think minority approval will be high.

http://weblogs.ctnow.com/entertainment/dining/a-la-carte/2010/10/mcrib-sandwich-returns-to-mcdo.html

[The True Adonis]

My very close friend has a cattle farm where there biggest customer is McDonalds.  They buy a very large quanitity of beef from them.  This question you are asking.  Would they know the answer if I called them.

Yep.  McDonalds is the nations single largest Beef Purchaser.

Here is a video about one of their suppliers.  This your friend?

http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html

[The True Adonis]

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

[noworries]

Yep.  McDonalds is the nations single largest Beef Purchaser.

Here is a video about one of their suppliers.  This your friend?

http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers/lopez_foods.html

No that not them.  They used to own the largest car dealerships in Louisiana and then some gambling boats with Merv Griffin.  They ended up buying a cattle farm and raising cattle.  Their money maker is their lead herd bull cost them $1 million.  They cell the sperm for $10,000 a cc.  I think Goodrum applied for a job their but his saliva kept contaminating the sperm.

[hangclean]

I just MADE a McDonalds French Fry Clone yesterday and Deep Fried them myself.  The secret ingredient and technique:  Vinegar to help strengthen the Pectin Bond and a Pre-Blanch followed by a freeze to form Ice Crystals which make steam quicker to release when dropped into the fryer, yielding a crispy fry.


Also, Julia Child LOVVVVVVVVVVVVVVVVVVED McDonald`s fries and considered them a pinnacle in Culinary Arts.  The French feel the same way.  They are an art for to themselves.  Thomas Jefferson even served Fries at the WhiteHouse.

The problem I have with their fries is that they add flavoring to the potato.  Back in the 50's they used to fry in beef tallow which is why they tasted so good.  They switched to vegetable oil and the fries sucked, so they had to start adding flovorings to get the taste right again.  I would rather have fries made at home, fried in some chicken fat, or other animal fat, rather than fries with artificial flovorings added.

[boonasty]

http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/meats.html

Do you add fat to cook your burger patties?
Our burger patties are just 100% pure beef. Nothing is added – no binders or fillers. The restaurants use a double-sided grill called a “clamshell” to grill the patties, and no extra fat is added.
What is the binding ingredient used in making the beef patties?
We don’t use any binding ingredients. Our burger patties are made from 100% pure beef, with no binders or fillers.

Is your meat real or fake?
Despite all those myths out there, none of our meat is fake! McDonald’s uses only 100% USDA-inspected beef from real beef cattle to make our burger patties. Our chicken is 100% USDA-inspected real chicken, supplied by industry leaders like Tyson Foods and Keystone Foods, and the same high standards apply to our 100% pork

do they say anywhere that these are cuts of meat (the muscle)?


beef = cow

lips and assholes my friend, lips and assholes could be in your patties

[buffdnet]

Apenis, what culinary school did you graduate from.  From what I found you went half a year at a local community college and worked reading meters for the water department.  Have you ever actually worked as a chef anywhere but in your condo.  Just wondering.  You try so hard to convince us you are a cook yet you have no experience or education in it.  Are you drinkiing the same water as your neighbor Goodrum or just fucking the same kunt

repaired

[buffdnet]

No that not them.  They used to own the largest car dealerships in Louisiana and then some gambling boats with Merv Griffin.  They ended up buying a cattle farm and raising cattle.  Their money maker is their lead herd bull cost them $1 million.  They cell the sperm for $10,000 a cc.  I think Goodrum applied for a job their but his saliva kept contaminating the sperm.

bravo for a truthful informative quality post!

[stormshadow]

Lets keep in mind that McDonalds stated that their Big Mac has NOT changed size, when we ALL know that to be false.  The burgers have gotten smaller, and the calories listed on the box has decreased.

So why on earth would they worry about truth when talking about their burger meat?

[The True Adonis]

Lets keep in mind that McDonalds stated that their Big Mac has NOT changed size, when we ALL know that to be false.  The burgers have gotten smaller, and the calories listed on the box has decreased.

So why on earth would they worry about truth when talking about their burger meat?

False, unscientific video.  How you fall for such shit is beyond me. 

[Master Blaster]

False, unscientific video.  How you fall for such shit is beyond me. 

[Andy Griffin]

Extremely interesting debate.

The average GetBigger, when asked about the nutritional value of the fare at McDonald's, can only reply, "Don't ask me.  I just work here." 

[WhiteCastle]

This story was  a sham. I worked at a McDonald's from maybe 15-17 or so. Funnest job I ever had; plan on doing it again if I retire and have nothing else to do. But anyway, sometimes we would find a patty that fell behind a rolling freezer where the meat is kept and they would be green; cooked or not cooked.

What I think is a joke is people putting down fast-food burgers when I would say most are better than what people make at home or what you buy at a typical american sit-down restaurant that costs twice as much. The key that fast-food burgers have is that the patties are not thick. Look at a place like Hackney's in Chicago....shit burgers because they are too thick and have no flavor besides plain ground beef. Wendy's can make a half pound burger good because they use two patties. Make those two patties into one and it won't be nearly as good.

[FREAKgeek]

Adonis,

Why doesn't the bun have mold?  There is moisture in the atmosphere and bread without preservatives is an easy target for mold, especially in a few months time.

[StickStickly]

Look, Every French Fry technique is essentially the same.  Two Quick Fries in the Fryer, one for the interior and another for the outside crust.  There are just a few vairables you have to work with.  

When you condemn any Fry, you pretty much are condemning them all in a sense.  Poorly cooked fries at the wrong temperature can yield in not so stellar results, but fast food restaurants and cooks who know what they are doing will NEVER mess up a batch of fries.  Especially Fast Food with their temperature controlled oil and multi million dollar machinery to ensure constant quality.

I don't typicaly condom my fries

[StickStickly]

I can`t tell if the picture you posted are Oven baked. (I DO NOT like Oven Baked Fries or Wedges.  Also, Oven baked allow for more oil absobsption then Deep Frying causing a Greast Wedge or Fry).

Wedge fries are a bit of a different animal.  I made some last week, battered in Buttermilk and they were nothing short of amazing.

With a wedge Fry there will be a Pre-Blanch and just a single Fry just lightly crisp everything up as the Interior fluffiness is the highlight here.  (that is if you don`t batter them).

I went the extra step and battered them in a Buttermilk/Cornstarch/Flour/Baking Soda mixture and a Cayenne Pepper crust.  They looked so good we took pictures of them and they are on Photograzing.

Do you think senator lincoln was pre-blanched or is she naturally crispy?

[The True Adonis]

This story was  a sham. I worked at a McDonald's from maybe 15-17 or so. Funnest job I ever had; plan on doing it again if I retire and have nothing else to do. But anyway, sometimes we would find a patty that fell behind a rolling freezer where the meat is kept and they would be green; cooked or not cooked.

What I think is a joke is people putting down fast-food burgers when I would say most are better than what people make at home or what you buy at a typical american sit-down restaurant that costs twice as much. The key that fast-food burgers have is that the patties are not thick. Look at a place like Hackney's in Chicago....shit burgers because they are too thick and have no flavor besides plain ground beef. Wendy's can make a half pound burger good because they use two patties. Make those two patties into one and it won't be nearly as good.

I employ a smashburger technique that creates an Ultra Thin Patty and maximizes Griddle contact at home.  I also have another technique where I do not touch the meat at all with my hands and loosely form the patty as flat as possible on a baking sheet and using plastic wrap.  I then lightly freeze (15 minutes) the patties as this firms the meat up and keeps the fat from liquifying as it hits the Cast Iron.  I get a beautiful salt crust and the best diner style burger you could possibly have.  I agree 100 percent with you on how a REAL burger should be made.  They should NEVER be thick hunks of meat like a hockey puck. NEVER.

Burgers should also be griddled instead of grilled.  griddled is MUCH MUCH more flavorfull if done as I instructed above.