So after eating 90% clean for the last 4 months, I ate a McDs Double QP...

[King Shizzo]

sodium is a preservative.

hope this helps

Sodium is in everything.

[Roger Bacon]

What kind of circulator do you use?  


Also on a side note to everyone: Chipotle Sous Vides all their meat.  So you if like Chipotle, you are eating Sous Vide.  

You sure about that? I've seen them put what looks like completely raw chicken and steak on the grill?

[galeniko]

Bitching about McDonalds is a real first-world problem. Getting McDonalds in a lot of places is often the best bet as far as food quality and safety is concerned, not just in shithole countries but in the US as well.  

sure and their icecream is the best.

but for bodybuilding stuff,tht food is shit

[DroppingPlates]

Sodium is in everything.

The problem arises when salt is added. It makes people addicted to certain foods.

[dustin]

Bitching about McDonalds is a real first-world problem. Getting McDonalds in a lot of places is often the best bet as far as food quality and safety is concerned, not just in shithole countries but in the US as well.  

I know, I want to slap people when they complain.

"The quality of my junk food is reprehensible!"

I just want to tell these pussies to shut the fuck up.

[wes]

After you eat really clean for a good while,eating a McDonalds burger is like eating a jar of Vaseline covered in a box of salt.

Mystery Meat Of Peace

[King Shizzo]

Has anyone noticed that eating is an activity for some people?  They do not even have to be hungry, they just eat to eat. Favorite show on? Eat. Bored? Eat. Depressed?. Eat.

It is a potential disease/addiction all it's own.

[The True Adonis]

TA, if McDonalds is so healthy and a calorie is just a calorie you should totes go on an all McDonalds diet.

Its already been done.

[The True Adonis]

Organic food is way better...

No its not.

The American Journal of Clinical Nutrition last year published a study of 162 scientific papers from the past 50 years on the health benefits of organically grown foods and found no nutritional advantage over conventionally grown foods.

http://www.ajcn.org/cgi/content/abstract/ajcn.2009.28041v1

Am J Clin Nutr (July 29, 2009). doi:10.3945/ajcn.2009.28041

© 2009 American Society for Clinical Nutrition
Nutritional quality of organic foods: a systematic review1,2,3,4

Alan D Dangour, Sakhi K Dodhia, Arabella Hayter, Elizabeth Allen, Karen Lock and Ricardo Uauy
1 From the Nutrition and Public Health Intervention Research Unit (ADD, SKD, AH, and RU) and the Medical Statistics Unit (EA), Department of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, London, United Kingdom, and the Health Services Research Unit, Department of Public Health and Policy, London School of Hygiene & Tropical Medicine, London, UK (KL).

2 The funding organization had no role in the study design, data collection, analysis, interpretation, or writing of the report. The review team held 6 progress meetings with the funding organization.

3 Supported by the UK Food Standards Agency (PAU221).

4 Address correspondence to AD Dangour, Nutrition and Public Health Intervention Research Unit, Department of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, Keppel Street, London WC1E 7HT, United Kingdom. E-mail: alan.dangour@lshtm.ac.uk.

ABSTRACT

Background: Despite growing consumer demand for organically produced foods, information based on a systematic review of their nutritional quality is lacking.

Objective: We sought to quantitatively assess the differences in reported nutrient content between organically and conventionally produced foodstuffs.

Design: We systematically searched PubMed, Web of Science, and CAB Abstracts for a period of 50 y from 1 January 1958 to 29 February 2008, contacted subject experts, and hand-searched bibliographies. We included peer-reviewed articles with English abstracts in the analysis if they reported nutrient content comparisons between organic and conventional foodstuffs. Two reviewers extracted study characteristics, quality, and data. The analyses were restricted to the most commonly reported nutrients.

Results: From a total of 52,471 articles, we identified 162 studies (137 crops and 25 livestock products); 55 were of satisfactory quality. In an analysis that included only satisfactory quality studies, conventionally produced crops had a significantly higher content of nitrogen, and organically produced crops had a significantly higher content of phosphorus and higher titratable acidity. No evidence of a difference was detected for the remaining 8 of 11 crop nutrient categories analyzed. Analysis of the more limited database on livestock products found no evidence of a difference in nutrient content between organically and conventionally produced livestock products.

Conclusions: On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods.

Received for publication May 7, 2009. Accepted for publication July 2, 2009.

[Shockwave]

After you eat really clean for a good while,eating a McDonalds burger is like eating a jar of Vaseline covered in a box of salt.

Mystery Meat Of Peace

Agreed. Although I think their other stuff is probably not as bad, ice cream, etc. No more burgers for me though.

[King Shizzo]

Agreed. Although I think their other stuff is probably not as bad, ice cream, etc. No more burgers for me though.

Stop being a pussy. A cheat meal/day is perfectly fine.

[The True Adonis]

After you eat really clean for a good while,eating a McDonalds burger is like eating a jar of Vaseline covered in a box of salt.

Mystery Meat Of Peace

What is the mystery?  

[TheShape]

Its already been done.

Paid by the McDonalds corporation.  
By the way we know that works when you're on steroids, try it on a natural to see the REAL results.

[Roger Bacon]

No its not.

Sorry, True Adonis!!!

I was just kidding

[The True Adonis]

yep, once again you are wrong

It's ridiculous how arrogant you are

my brother are I are great friends and he wasn't bragging AT ALL

his wife gave him a SV machine for Christmas and I asked him to let me know how it worked out

people can share pics and information without bragging

in fact he was a bit disappointed with some of the items he made so basically the exact opposite of bragging

Maybe that is confusing to you because you're constantly bragging

Regard the temperature I actually used two thermometers (didn't trust the cheap one to be accurate - though it turned out to be fine) and I set the alarm on the digital one if it went over 135 which it never did and I doubt it dropped much because I tested the water temp quite a bit before I started.  I needed to figure out what setting and which burner I would need to keep it at ~ 130.  I did this BEFORE I put in the meat so I didn't need to babysit it.   I also glanced at it a few times when I went into the kitchen to get a beer while watching the game but I certainly didn't stand there. 

I also made sure that the water didn't cool down too much when the meat went it.  I put it in and watched if for the first few minutes and the temp remained very steady.  When I checked (the couple of times that I did) I check the temp at the top of the water and the bottom of the pot and it only varied by 2 degrees

Again, there are benefits to pre-searing

here they are again

read them and then if you want to refute these specific benefits with specific reasons why you don't agree

Again, these are not my ideas or opinions and I did not claim to be an expert

I followed the direction of an actual former professional chef

that seems to make more sense that taking the advice of an arrogant idiot on a message board who

http://www.chefsteps.com/activities/presearing-for-sous-vide

Improve Flavor


The Maillard reaction begins as a simple reaction between amino acids and sugars found in all protein-rich foods but quickly becomes elaborate: molecules keep reacting in ever more complex ways to generate hundreds of new aromatic molecules that make food smell delicious. These aromas are responsible for the characteristic smells of roasting meat, baking bread, grilling fish, and so on.
Presearing meats, seafood, or other high-protein content foods quickly dehydrates and raises the surface temperature well above 265 °F / 130 °C, which triggers the Maillard reaction. The aromas that result will continue to develop during the low-temperature sous vide cooking step. Often this simple extra step yields a richer flavor than if you only seared the food after sous vide cooking, when there is less time for the flavor to develop.

Minimize Overcooking


By doing the bulk of the searing prior to cooking, when the food is cold, you do the least possible overcooking of the flesh beneath the surface. This enhances the evenness of the cooking—a hallmark of the sous vide process.

Use a Beer Cooler.  As I said, your setup is garbage and it will be a fail until you either:

A: Use a Beer Cooler
 or
B: Get a Circulator or Sous Vide Machine.

Until then, you will continue to reproduce mediocre results as evidenced by your picture.  Learn how to sear properly while you are at it.  The layered ring of flab is disgusting and constitutes a fail.

[Marty Champions]

you guys are wasting your lives talking about how to cook that heme-iron

[The True Adonis]

Paid by the McDonalds corporation.  
By the way we know that works when you're on steroids, try it on a natural to see the REAL results.

He wasn`t paid by anyone.  Furthermore, it makes no difference if you are on steroids or not.  Is eating really a mystery to you?

[wes]

Agreed. Although I think their other stuff is probably not as bad, ice cream, etc. No more burgers for me though.

I love their freakin` milk shakes,but I only drink one in a blue moon, and usually when I`m very lean.................kin d of refills my muscles.

[The True Adonis]

Sorry, True Adonis!!!

I was just kidding

LOL, I know.  I jumped the gun and didn`t scroll down.  Just got back from working out and having two double Cheeseburgers from Burger King with Extra Salt and Ketchup added.

[Shockwave]

LOL, I know.  I jumped the gun and didn`t scroll down.  Just got back from working out and having two double Cheeseburgers from Burger King with Extra Salt and Ketchup added.

*vomits*

[Straw Man]

Use a Beer Cooler.  As I said, your setup is garbage and it will be a fail until you either:

A: Use a Beer Cooler
 or
B: Get a Circulator or Sous Vide Machine.

Until then, you will continue to reproduce mediocre results as evidenced by your picture.  Learn how to sear properly while you are at it.  The layered ring of flab is disgusting and constitutes a fail.

fat was cooked perfectly and not grizzled like it sometimes get when seared and I preferred the texture and taste (try to keep in your bird sized brain that it was sitting at 130 degrees for 2.5 hours and was not flabby or cold)

why the fuck should I use a beer cooler when I can maintain perfect temperature control on a stove top and nothing I've read about the beer cooler method indicates that it's superior to the stove top method and in fact it appears to be more difficult (and require more babysitting) if you're trying to maintain a specific temperature which is the point in the first place.

what exactly are you credential to be giving advise about anything (other than bad hair cuts and polio like legs - on those topics I will definitely defer to you)?

you don't know me or my brother yet you assume we're trying to PWN each other?

Are you this much of a douche in real life?

Are you so insecure that you feel the need to PWN your friends and family

that's the only reason I can think that you would just assume that about others who you don't even know

I see you haven't bothered to refute the benefit of pre-searing as stated in the article (which also mentioned that if you pre-sear then post searing might not even be necessary)

[Big Chiro Flex]

fat was cooked perfectly and not grizzled like it sometimes get when seared and I preferred the texture and taste (try to keep in your bird sized brain that it was sitting at 130 degrees for 2.5 hours and was not flabby or cold)

why the fuck should I use a beer cooler when I can maintain perfect temperature control on a stove top and nothing I've read about the beer cooler method indicates that it's superior to the stove top method and in fact it appears to be more difficult (and require more babysitting) if you're trying to maintain a specific temperature which is the point in the first place.

what exactly are you credential to be giving advise about anything (other than bad hair cuts and polio like legs - on those topics I will definitely defer to you)?

you don't know me or my brother yet you assume we're trying to PWN each other?

Are you this much of a douche in real life?

Are you so insecure that you feel the need to PWN your friends and family

that's the only reason I can think that you would just assume that about others who you don't even know

I see you haven't bothered to refute the benefit of pre-searing as stated in the article (which also mentioned that if you pre-sear then post searing might not even be necessary)

Just scratch him behind the ears and tell him he's right, will ya?

[wes]

LOL, I know.  I jumped the gun and didn`t scroll down.  Just got back from working out and having two double Cheeseburgers from Burger King with Extra Salt and Ketchup added.

You funny bastard! 

[99 Bananas]

IS this shit real? You feel like shit? Honestly? Gayest/weeakest complaining ive ever heard.

I imagine Arnold asking "Who is your daddy and what does he do?" Your kids would say "my dad ate a fucking burger and he felt sick. He's a giant pussy"

[Straw Man]

Just scratch him behind the ears and tell him he's right, will ya?

come on

At least I acknowledged I would defer to his advice for bad haircuts and polio like legs

Isn't that enough ?