Fresh organic food from McDonald's

[DK II]

You should ask "musclecenter", he eats 3 of those a day. Only "meat" and "lettuce"! not the fries, too "unhealthy".

musclecenter also likes the chinese buffet, maybe the two should share an apartment.

[pellius]

So my conclusion on you True Adonis is :



You call yourself True Adonis cause when you were a kid you were this awkward geek who was called ugly by his parents and other kids.

Your ears are so large and Dumbo, that they render you aerodynamic properties not to mention how you can hear sounds well beyond the human spectrum. They are essentially like mini satellite dishes.

You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.

You always quote or copypaste someone Else's opinion to validate what you are trying t say. That means your low self worth knows no boundaries and you musta been told that you are stupid and worthless as a kid by your parents.

Then there are the somanyIlostcount red flags over the years : loves cookbooks and cooks all the time using recipes, knows a lot about shoes, code of duello, etc etc...all these things scream FAG FAG FAG about yourself

Did I mention you dress your greyhounds in tshirts ? ( or was it you ? anyway ...you resemble one so pardon my assessment )

Holy shit! This is one inspired piece. An owning of grand proportions. Plaque worthy and deserves to be mounted on the GetBig wall of fame.

[DK II]

Holy shit! This is one inspired piece. An owning of grand proportions. Plaque worthy and deserves to be mounted on the GetBig wall of fame.

 

I read this two or three times now and still LMAO...

especially this part has to be the best that was ever written about TA:

You have parenthesis for legs and carry so little muscle on them that you could paint them green and go as a frog at Halloween.

[wavelength]

But according to wavelength, there is no such thing as "junk food", it's all perfectly fine good food...  

What I mean by "there is no such thing" is that there is no scientific definition. Different foods have different properties, no doubt. But "junk food" is a term which everyone uses differently and hence it doesn't make sense to use it.

[wavelength]

The "Wavelength diet".  

I'm not a big fan of McDonalds. I like my burgers juicer, less cooked and bigger.

[noworries]

I read this two or three times now and still LMAO...

especially this part has to be the best that was ever written about TA:

I love the paratheisis remark

[stormshadow]

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

The Big Mac has gotten SMALLER !!  I noticed this when I thought about it, not because I stumbled upon that video.

You think I'm going to find a scientific study to prove it? We are talking about Food, and because of that, we can't go back in time to compare, pictures are all we can use, and I think the guy did a pretty good job of making the point that it has gotten smaller.

It was even mentioned in the video Supersize Me

Unlike you, I have a real job and design commercial products for a fortune 500 company.  Off the record I can tell you that we are constantly doing everything we can to reduce cost and cheapen the product just to the point to where it is not noticed by the customer and then market it as new and improved.

But McDonalds would never do that, would they?

[StickStickly]

Someone figured out in the 1960s that meat processors can eek out a few more percent of profit from chickens, turkeys, pigs, and cows by scraping the bones 100% clean of meat. This is done by machines, not humans, by passing bones leftover after the initial cutting through a high pressure sieve. The paste you see in the picture above is the result.

There's more: because it's crawling with bacteria, it will be washed with ammonia... Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.


But, hey, at least it tastes good, right?

High five, America...

( http://www.huffingtonpost.com/2010/10/04/mechanically-separated-meat-chicken-mcnugget-photo_n_749893.html )

Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!

[FREAKgeek]

Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!

I wouldn't doubt it.

[BIG_STI]

Mmmmmm id like to put that on a waffle cone and eat it right up. Maybe a milkshake.... I Drink it up!

Why are you posting with your gimmick again?

[The True Adonis]

I have no problem with who eats it just a know it all.who says it dehydration like all food when it is plainly untrue.

Hope this helps.


http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html


Having worked with many McDonalds patty producers,I can verify the patties are Pure Beef. Knowing how the meat is cooked and handled, here is the obvious prediction, with a few caveats.

       The McDonalds products will stay fresh looking linger, the home made will start to go rancid and mold. The issue is in technique. McD's cooks meat to a minimum of 156 Degrees f throughout the patty which means the surface hits temperatures well over 200 degrees. This is cooked in a clamshell which heats from both sides. The product usually is held for up to 10 minutes for the heat to equilibrate, the product will lose 30% of its weight in water from this starting the dehydration process. the McD's buns are toasted, dehydrating them (in many stores now, 12 years ago it was standard) causing a low water activity.

      Barring moisture from pickles and condiments these should continue drying leaving the only spoilage as oxidative rancidity. A home made burger, following techniques used in your articles will be cooked to no more than 150 degrees, the shrink due to moisture will be less than 20% you will have a moist environment with a high water activity favoring the growth of yeast, mold and bacteria. Also the formulation of the buns is critical to the ability to preserve. McDonalds has had their bakeries design the recipe for the buns to enhance shelf life, and browning when toasted. THere will be different dough conditioners and sweeteners and possibly the types of shortening used when comparing to a store bought bun.
       Just because a product can be dehydrated easily, doesn't mean it is full of chemicals. If you go to the few remaining country ham manufacturers in the US many have "Antique " hams, 100 years old or more that are stable because of the careful drying they underwent.

Meat guy at 9:56AM on 10/15/10

[The True Adonis]

Click for more!

http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html


The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger


When you freeze salted meat, the only effect on flavor is that it makes the meat and seasonings go rancid quickly. McD burgers are not salted at the manufacturer, they would go rancid inless than a week. This is knowledge from working in the meat industry for several decades. The salt acts to promote oxidation and is enhanced by reacting with the iron in the hemoglobin in the meat and freezing acts as a catalyst by rupturing cell walls freeing more iron and oxidizing the fat. Now to combat that reaction is why many meat products with long shelf lives were cured with nitrites and nitrates, these locked the iron into forms that became chemically inert, as evidenced by the permanently pink color.

As for the determination of my guess on finished temperature, I go from your other posts where every burger is still pink in the middle. McDonalds will cook beef products to a minimum of 156 degrees f possibly as high as 170 degrees f internally to ensure that there is no possibilty of e coli being transferred from contaminated meat (though they insist every lot is verified as free). Also there is, as I have said, a mandated hold before placing on the bun, which increases loss of moisture due to evaporation (so the buns don't get soggy)

the dimensional stability, (size of the burger) is an artificial construct of their cooking system and not an accurate indicator of cooking temperature. the Clamshell they use to cook provides constant pressure downward causing the burger to shrink in width more than size, Basically a turbocharged George Foreman cooker.

Also, due to the method of manufacturing and their preferred forming equipment, the patty is far more dense which makes the whole product exceptionally different than a home product when determining the degree of doneness.

Now if you also take into account the extremely tight control of fat content the McDonalds vendors use as opposed to your standard grocer or butcher, it is an uncontrolled variable. I believe their standard is 80/20 on a raw basis, and the difference in Fat calorie ratio is due to loss of fat and moisture in cooking altering the ratios in the nutritional for calories from fat. When you get the tight profit margins that McDonalds and all other Chain restaurants allow, you maximize the accuracy of your testing so you don't give anything away.

I have been in several of their processor's plants for beef patties and breakfast sausage, and they are without doubt the most tightly controlled manufacturing systems and cleanest facilities i have been in out of the hundreds of meat plants I have been in.

Yes this is fun for you, but my daily job. People know so little about food and how and why it behaves under certain conditions. The original concept (12 year old burger) is another example of people with agendas, who have no clue to the science they are supposed to be teaching.

Meat guy at 1:42PM on 10/15/10

[The True Adonis]

http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html



The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
Posted by J. Kenji Lopez-Alt, October 15, 2010 at 9:00 AM

More tests, more results! Follow The Food Lab on Facebook or Twitter.



[Photographs: J. Kenji Lopez-Alt]

If you've recently gone for a couple of 88mph spins in a souped-up DeLorean outfitted with a flux capacitor running at 1.21 jigawatts and have somehow ended up in an alternate universe in which internet memes don't exist, then you may not yet have read about the 12-year old McDonald's Hamburger that still looks just like a McDonald's Hamburger. For the rest of you who are already with me, you'll have to indulge me for a moment while I fill-in the time travelers as to what's been going on.

Back in 2008, Karen Hanrahan, of the blog Best of Mother Earth posted a picture of a hamburger that she uses as a prop for a class she teaches on how to help parents keep their children away from junk food. A noble goal, and one I fully approve of.

The thing is, the hamburger she's been using as a prop is the same plain McDonald's hamburger she's been using for what's now going on 14 years. It looks pretty much identical to how it did the day she bought it, and she's not had to use any means of preservation. The burger travels with her, and sits at room temperature.

Now Karen is neither the first nor last to document this very same phenomenon. Artist Sally Davies photographs her 137 day-old hamburger every day for her Happy Meal Art Project. Nonna Joann has chosen to store her happy meal for a year on her blog rather than feed it to her kids. Dozens of other examples exist, and most of them come to the same conclusion: McDonald's hamburgers don't rot.

Now some of you are probably thinking something along the same lines as these women are:

Ladies, Gentleman, and children alike - this is a chemical food. There is absolutely no nutrition here.
Not one ounce of food value. —Karen Hanrahan


Food is SUPPOSED to decompose, go bad and smell foul... Food is broken down into it's essential nutrients in our bodies and turned into fuel. Our children grow strong bodies, when they eat real food. Flies ignore a Happy Meal and microbes don't decompose it, then your child's body can't properly metabolize it either. —Nonna Joann
Most of you are probably thinking just plain, "ew"—a perfectly reasonable reaction to what at first seems like a totally disgusting perversion of nature. I mean, what kind of chemical-laden crap are they stuffing those burgers with to make them last that long?

But then there's a few people who're probably shouting out, "now wait just a minute here! This ain't science!"

You can count me in with that crowd.

The problem with all of these tests is that there is but a single data point, and a single data point is about as useless as a one armed man in a clapping contest. Who knows why those burgers didn't decompose? You could believe the myth that they are packed with preservatives or that they are some kind of nutritional black hole so devoid of sustenance that even bacteria and fungi will not grow on them.

For the record, the McDonald Corporation's official response states:

McDonald's hamburger patties are made with 100% USDA-inspected ground beef, cooked and prepared with salt, pepper and nothing else, no preservatives, no fillers.
So who do we believe? Without experimentation, there is no science. Without science, there is no proof. Without proof, there is no truth, and without truth, well where would we be?

It seems to me that the only thing that can last longer than a McDonald's hamburger is an internet meme about them. My project for the next few weeks: design and carry out the first well-documented, scientific experiment to shed some light on whether or not there is something truly evil lurking between the buns. Hopefully we can kill this meme once and for all. Who's with me?

What We Know So Far


So let me amend my previous statement. There is actually a little data out there. Morgan Spurlock, director of the outrageously propogandist documentary Super-Size Me famously aged a McDonald's burger next to a mom & pop burger in glass jars. The burgers all decomposed around the same rate, while the McDonald's fries seemed to last forever.

The blog Snack Girl aged a homemade hamburger next to a McDonald's burger. After 11 days, the homemade burger was covered in green mold, while the McDonald's appeared perfectly fine.

they have failed to isolate the variables.
The problem with these two tests (and several others like it) is that they have failed to isolate the variables. The burgers and fries they were comparing to the McDonald's batch were of a completely different size and completely different moisture level. It's the scientific equivalent of setting up a boxing match between a blue-eyed three-year-old and a green-eyed 20-year-old then declaring that blue eyes make you weak. It's sensationalist and utterly specious.

A truly scientific experiment would need to take all these variables into account and isolate them.

The Setup


I wanted to test the following things:

•Whether it's something in the beef that's keeping the burgers from rotting.
•Whether it's something in the bun that's keeping the burgers from rotting.
•Whether it's some sort of magical alchemic reaction that keeps the burgers from rotting only when a McDonald's patty is in contact with a McDonald's bun.
•Whether it's the size of the patties that are preventing the burger from rotting.
•Whether it's the storage environment that is preventing the burgers from rotting.
I figured that would cover most of my bases and prove whether there's anything inherently different about a McDonald's burger and a regular homemade burger.


These are the samples I needed:

1.A plain McDonald's hamburger, stored on a plate at room temperature.
2.A homemade burger of the same weight and dimensions as a McDonald's burger (I was fine using a store-bought bun, because who bakes their own buns?)
3.A McDonald's hamburger patty on a store-bought bun.
4.A homemade patty on a McDonald's bun.
5.A McDonald's hamburger stored in its original packaging.
6.A McDonald's hamburger stored in a zipper-lock bag.
7.A plain Quarter Pounder.
8.A homemade quarter pounder.
I went out to the McDonald's next door to gather my testing materials.

"Welcome to McDonald's. Can I take your order sir?" said Megan the floor manager cheerfully (if there's one thing that McDonald's has got plenty of, it's smiles).

"Yes. I'd like three hamburgers, plain. Then I'd like one hamburger plain, but no meat. Then I'd like another hamburger plain, but no bun. After that, I'd like a quarter pounder with cheese—also plain—and finally some fries please; Not those ones—I'll wait for the fresh batch. Thanks!"

The situation was strangely reminiscent of the last time I tried to wrangle an unusual order out of a McDonald's for my French fry testing. I imagined her picturing the three fussy kids, vegetarian wife, brother-in-law with celiac disease, and mother-in-law who likes sesame seeds but not cheese sitting at home waiting for their dinner. I gave her the benefit of the doubt and assumed that she knew the fresh French fries were for myself*—the only sane and sophisticated member of a palate-deprived and ketchup-hating extended family.

"Sure no problem," was her immediate response. "If you want, I can just put in an order for four plain burgers, one with the bun and meat wrapped separate so you don't have to pay for it twice."

"That'll be lovely, thanks."

"It's the least you deserve for placing the most interesting order of the day, sir."

McDonald's HQ: if you're listening, employee of the month right there. Give this woman a raise.

* They were.

The Testing


With burgers in hand, along with a pack of plain, Mcdonald's-sized buns and a few chuck steaks I picked up from the supermarket, I returned home to grind my beef. A little research revealed that regular McDonald's patties are 10 to a pound, or 1.6 ounces. Quarter Pounders, unremarkably, weigh a quarter pound. I weighed out my beef formed them into thin patties slightly wider than the cooked patties I had (to account for shrinkage), seasoned them with salt and pepper, and fried them in a skillet with a little bit of oil. I toasted my store-bought buns, then assembled all of my sample burgers and laid them out on plates.

Now all I needed was a place to store them for a few weeks, preferably without my wife killing me. The kitchen counter was out of the question, as was the dining room table. I couldn't leave it under the bed or the couch or anywhere that a hungry dog could get at them. Since I live in a household with two exceedingly short creatures, my best option was to go high. I picked the shelf above my wife's desk.

After carefully removing the picture frames and other knick-knacks and stashing them in a drawer, I perched my burgers there for the aging. Perfect. Neither overly humid nor dry, average temperature, decent indirect lighting, out of reach of the dog, and stable.



Now I know you're all reading with bated breath—what's the answer? Which ones rotted and which didn't?

Well, I'd sure love to tell you, and I hate to end on a cliffhanger but unfortunately, we're all gonna have to wait a few weeks before I can gather any data worth reporting. Until then, I just hope that my wife doesn't look up and realize that her sister's graduation photo's been replaced by a dessicated meat puck. If that happens, pesky internet memes aren't going to be the only thing getting killed around here.

[FREAKgeek]

But then there's a few people who're probably shouting out, "now wait just a minute here! This ain't science!"

You can count me in with that crowd.

What this dude forgot is that this isn't science either :

Neither overly humid nor dry, average temperature, decent indirect lighting, out of reach of the dog, and stable.

But, none of this shit really matters. Why not just have the burger analyzed for what it truly contains and all this bullshit will be resolved.

[The True Adonis]

What this dude forgot is that this isn't science either :


But, none of this shit really matters. Why not just have the burger analyzed for what it truly contains and all this bullshit will be resolved.

Do you realize how many thousands and thousands of times the meat has been anaylzed by independent labs as well as by McDonalds themselves?  They spend hundreds of millions of dollars to ensure a high quality product.  There is nothing sinister going on, nothing evil and NO PRESERVATIVES or CHEMICALS.

Yet the majority of people, who are morons I might add, believe myths, lies and half truths.  Here you are straddling the fence with what should be an open and shut issue.  I don`t fucking get it.

[noworries]

I f there are no preservatives in the meat would it not go bad after say 135 days.  Or would it stay the same

[The True Adonis]

I f there are no preservatives in the meat would it not go bad after say 135 days.  Or would it stay the same

There are no preservatives whatsoever in their meat and if you can dry it out and keep bacteria at bay you will have a dessicated, dried burger.  You can do this with any food, preservatives or not.

[noworries]

There are no preservatives whatsoever in their meat and if you can dry it out and keep bacteria at bay you will have a dessicated, dried burger.  You can do this with any food, preservatives or not.

a lady just took a happy meal and placed it on a plate open to the air.  after 135 days the burger and meal did not change at all.  she took a photo everyday.  And because it says 100% beef or whatever does not mean it can't have anything else in it.  The statement simply implies the meat used is 100% pure beef. 

[The True Adonis]

a lady just took a happy meal and placed it on a plate open to the air.  after 135 days the burger and meal did not change at all.  she took a photo everyday.  And because it says 100% beef or whatever does not mean it can't have anything else in it.  The statement simply implies the meat used is 100% pure beef. 

Why would you expect it to change if it was stored on a counter in which the environment is relatively dry.  You can do this with any food as I stated.  Have you ever made breadcrumbs or heard of them?  They are simply toasted bits of bread that will last forever since all the moisture is gone. 

There are no chemicals, fillers or preservatives whatsoever in McDonalds Beef.  None.  I don`t know why its so hard to believe since ANYONE can get their burgers and test for it at ANY independent lab of their choosing.  (this has been done thousands and thousands of times already and there is nothing sinister whatsoever)

I guess for some, they would rather be taken in my simple myths and lies rather than look for what is really going on and learn a bit of beginner Science.

[smoothasf]

It's been tested. Like I said earlier beef contains no pathogenic bacteria so a preservative isn't necessary. How ever the bun and cheese contains 14 different preservatives and the McDonald's range uses over 78 different preservatives a total of over 750 times across their menu.  Stop twisting the truth.  McDonald's has pure beef but has more preservatives in the bun than a jar of pickles.  You only need 1 preservative but they use 7 in each product.  These cause all sorts of negative side effects. McDonald's is a range not a single burger.

[noworries]

Why would you expect it to change if it was stored on a counter in which the environment is relatively dry.  You can do this with any food as I stated.  Have you ever made breadcrumbs or heard of them?  They are simply toasted bits of bread that will last forever since all the moisture is gone. 

There are no chemicals, fillers or preservatives whatsoever in McDonalds Beef.  None.  I don`t know why its so hard to believe since ANYONE can get their burgers and test for it at ANY independent lab of their choosing.  (this has been done thousands and thousands of times already and there is nothing sinister whatsoever)

I guess for some, they would rather be taken in my simple myths and lies rather than look for what is really going on and learn a bit of beginner Science.

Who's to say it was a dry enviroment.  Relative humidity at a normal level is far from dry.  Just to let you know bread crumbs can be made without toasting.  That is how they were orignally made.  simple take dry bread and crumble it.  I was hoping they taught you that at the Culinary Institute.  By the way you don't toast bread crumbs you actually bake them just to take out the moisture.  Hope this helps  I am questioning your culinary skills and knowledge when Google isn't working

[Fatpanda]

I don't order them because of the extra calories, usually I take two big macs instead. I take back "awful", they're not too bad, I usually like , but so many times lately I've had bad frites from my McD's near work  

I prefer something like this

fixed

[The True Adonis]

It's been tested. Like I said earlier beef contains no pathogenic bacteria so a preservative isn't necessary. How ever the bun and cheese contains 14 different preservatives and the McDonald's range uses over 78 different preservatives a total of over 750 times across their menu.  Stop twisting the truth.  McDonald's has pure beef but has more preservatives in the bun than a jar of pickles.  You only need 1 preservative but they use 7 in each product.  These cause all sorts of negative side effects. McDonald's is a range not a single burger.

Liar with ZERO evidence to back him up.  You don`t a thing about food whatsoever.  Preservatives also are not harmful one bit.  Why would you compare a jar of pickles with bread?  Do you know anything about either?  Obviously you don`t or you wouldn`t make such pointless statements.  There is nothing sinister about bread with dough conditioners, various leaveners and moisture preservatives.  THEY ARE IN ANY BREAD YOU FIND AT THE FUCKING SUPERMARKET!  Also, if you bake bread at home, you are going to need to add some of these ingredients depending on how long you want to keep it and what type of texture you are after.  Food Science is not evil so please stop portraying it as such.

Again, I will delete my account and NEVER post on this board again if you can show me just ONE, ONE source of evidence that proves McDonalds Beef has any preservative, filler or chemical in it.  I will even PM Ron and tell him to ban me forever if you can produce this.  (you can`t because its simply NOT TRUE)

[smoothasf]

What the fuck

[The True Adonis]

Who's to say it was a dry enviroment.  Relative humidity at a normal level is far from dry.  Just to let you know bread crumbs can be made without toasting.  That is how they were orignally made.  simple take dry bread and crumble it.  I was hoping they taught you that at the Culinary Institute.  By the way you don't toast bread crumbs you actually bake them just to take out the moisture.  Hope this helps  I am questioning your culinary skills and knowledge when Google isn't working

Wrong, you use a Broiler Numbnuts.  You don`t know a damn thing about cooking because you never have done it in your life.

  There is not much moisture whatsoever from a Mcdonalds burger to start with so it will dry out pretty easy on any counter.