Is McDonalds and Fast Food Poison?

[The True Adonis]

Hahaha, great line.

Just the name of the Mallomar Bar sounds bloody delicious - how do you make them Adam? I'd like something a bit different to make with the kids.

Ingredients
For the Base:
10 ounces crushed graham cracker crumbs
1 1/2 sticks (6 ounces) unsalted butter, melted
 
For the Marshmallow Layer:
4 teaspoons gelatin
1/2 cup water, divided
1/2 cup light corn syrup, divided
1 cup plus 2 tablespoons (about 9 ounces) granulated sugar
1 teaspoon pure vanilla extract
 
For the Chocolate Topping:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
Procedures
1
In large bowl, stir graham crumbs and butter until crumbs are evenly moistened. Press firmly into bottom of 9- by 13-inch pan; set aside. Place 1/4 cup water in small bowl and sprinkle gelatin over top. Let sit at least 5 minutes to soften.

2
Place 1/4 cup corn syrup in standing mixer bowl. Stir remaining 1/4 cup corn syrup, remaining 1/4 cup water, and sugar in medium saucepan over medium-high heat until dissolved. Continue to cook, without stirring, until mixture registers 240°F on an instant read thermometer.

3
Immediately pour hot syrup into mixer bowl and add softened gelatin and vanilla. Turn mixer to medium speed and beat until combined, about 1 minute. Increase speed to medium high and beat until light and fluffy, about 8 minutes.

4
Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes.

5
Place chocolate in medium bowl. In small saucepan, heat cream until simmering and pour over chocolate and whisk until melted and smooth. Pour over marshmallow and chill until chocolate is set, about 15 minutes. Cut 4 rows vertically and 6 horizontally, to create 24 squares.

[The True Adonis]

Most chefs are over weight fat fuck diabetics. Not a good example of someone who should be giving out health advise.

[Tapeworm]

Thats not entirely true.  There are multiple rises and putting a crust on a bread from the production line would cause it to go stale nearly immediately as there would be no moisture left.  Not good.  Check this out how bread is made.

Will watch.

It's my understanding that crust development is a function of starch granule distribution as determined by gluten layer gradation, as well as layer marrying brought about by steam injection during baking.  A sound crust serves to retard bread dehydration by virtue of its skin, which is why breadmaking developed as it did.  Kneeding, etc.
 
Staling is a process independent of simple evaporation and has to do with the mechanical expulsion of moisture due to starch particle reversion and an inability of the starch matrix to accomodate H2O in a tighter knit.

You may enjoy 'How baking works: Exploring the fundamentals of baking science' by Paula Figlioni.  

[Griffith]

Everybody wants someone else to blame except themselves.  I can`t stand the massive amount of hysteria and disinformation/misinformation when it comes to food. I just got done eating one of my homemade Mallomar Bars and now I am about to eat an Ice Cream Cone dipped in Chocolate and Peanuts.  Later on I will have Carne Adovada more Mallomars and whatever else I want, yet I maintain abs year round.

Even if I didnt work out I could easily do it.  The problem lies with the stupidity of the individual.

What are your thoughts on High GI and Low GI?

[The True Adonis]

Will watch.

It's my understanding that crust development is a function of starch granule distribution as determined by gluten layer gradation, as well as layer marrying brought about by steam injection during baking.  A sound crust serves to retard bread dehydration by virtue of its skin, which is why breadmaking developed as it did.  Kneeding, etc.
 
Staling is a process independent of simple evaporation and has to do with the mechanical expulsion of moisture due to starch particle reversion and an inability of the starch matrix to accomodate H2O in a tighter knit.

You may enjoy 'How baking works: Exploring the fundamentals of baking science' by Paula Figlioni.  

I probably shouldn`t have used the word stale.  Dry would have been more apt.

[The True Adonis]

What are your thoughts on High GI and Low GI?

High Gi Bullshit, Low GI Bullshit- Welcome to 2003.

[Hulkotron]

Everybody wants someone else to blame except themselves.

Spot on

[Man of Steel]

There came a point during my bb obsession years in my early 20s that I didn't eat any junk food, pizza, hamburgers, etc....for almost 4 years.  Then one day I ate a double cheeseburger and large fry from Burger King and felt like absolute garbage for half a day thereafter. 

Today I'm beginning to understand TA's approach to diet....eating almost whatever he wants in the right amounts.   

[Hulkotron]

Today I'm beginning to understand TA's approach to diet....eating almost whatever he wants in the right amounts.   

Yes the OP is a great example of that.  "I'm sick because I ate at McDonald's".  You're sick because you wolfed down over an entire day's worth of kcals in one sitting.

[BigCyp]

High Gi Bullshit, Low GI Bullshit- Welcome to 2003.

[Tapeworm]

I probably shouldn`t have used the word stale.  Dry would have been more apt.

You'd outbake me any day, I'm sure.  Haven't done a damn thing in the last 12 months.  Ploughman's pan probably has rollypolleys in it in there.

Tbh, last time I was baking I found myself gravitating toward production machinery design anyway.  Sheeters and such.  All that stuff: dividers, spherers, preformers, flatbread presses, tunnel ovens, tortilla production machines, etc.  Just crazy overpriced for what they are.  The Chinese stuff is hilarious.  I saw one that literally had a rotating knife just barely chopping dough before dropping it into a pair of plates that would spit it out as a 'rounded' ball like 1 second later.  There's money to be made there, imo.  Bakeries are still using 1940s pan loaded rounders ffs.  Nifty wobble machines, but goddamn.

But materials selection and process time are key.  And McDonald's still tastes like shit, and I regret all 6 McFish per year just as soon as I nom!  Fucking guilty pleasures.

[Psychopath]

ahahhahaha, reading through this thread, one would think TA is a hired public relations rep.

[Tapeworm]

ahahhahaha, reading through this thread, one would think TA is a hired public relations rep.

It's a livin.

[XFACTOR]

Most chefs are over weight fat fuck diabetics. Not a good example of someone who should be giving out health advise.

I'm going to have to disagree with you on that. 

[Disgusted]

I'm going to have to disagree with you on that. 

Me too.

[CalvinH]

McDonald's is great at 3:00 am

[HockeyFightFan]

Me too.

Jesus Christ that's a HUGE head.....

Like John McEnroe sized head I'm tellin' ya...

[Disgusted]

Jesus Christ that's a HUGE head.....

Like John McEnroe sized head I'm tellin' ya...

No this is a huge head.

[HockeyFightFan]

No this is a huge head.

Is that photoshopped.....her right arm looks weird?

I'd still get around behind her and give her a special "naked back rub" if ya know what I mean.....

[arce1988]

[HockeyFightFan]

You get that at the airport drive-thru?

 

[El Diablo Blanco]

You get that at the airport drive-thru?

 

He tried but when he kept trying to order through the speaker they didn't answer

[doozejooze]

Food making skin blotchy? Don't know about that but all food is acidic, its full of amino acids and fatty acids and of course sugars have a ton of hydrogen molecules on them (pH). Its when we digest the foods and release minerals that we are presented with alkalizing (base) elements. As far as eating all the crap that TA or whomever uses his account says they eat and have abs year round is inane. Unless they are putting meth in every recipe and running to the store seven miles away barefoot, there is no way someone will maintain abs on 3000 calories a day. Doesn't happen. Why would anyone second guess their intuition that clean foods (clean defined as minimally processed, low simple sugar, low sat fat) would be equal to less health fare. Makes no sense

[King Shizzo]

A calorie is a calorie. Health aside, you can eat the worst food on earth, and be ripped. As many here already know, there are studies where people got healthier, on an all fast food diet

[The True Adonis]

Food making skin blotchy? Don't know about that but all food is acidic, its full of amino acids and fatty acids and of course sugars have a ton of hydrogen molecules on them (pH). Its when we digest the foods and release minerals that we are presented with alkalizing (base) elements. As far as eating all the crap that TA or whomever uses his account says they eat and have abs year round is inane. Unless they are putting meth in every recipe and running to the store seven miles away barefoot, there is no way someone will maintain abs on 3000 calories a day. Doesn't happen. Why would anyone second guess their intuition that clean foods (clean defined as minimally processed, low simple sugar, low sat fat) would be equal to less health fare. Makes no sense

Are you aware that I burn over 900 calories just by mowing one small section of my property?