Maybe not, but the attitude of Japanese teens makes you wonder:
Posted on 02/27/2017 4:07:49 PM PST by BenLurkin
The Canadian Broadcasting Corporation had researchers at Trent University’s Wildlife Forensic DNA Laboratory test the chicken from several fast food chains, including McDonald’s, Wendy’s, A&W, Tim Hortons and Subway.
Most of the scores were between 85 and 90 percent chicken DNA. Except at Subway.
The oven roasted chicken scored 53.6 percent chicken DNA and the Sweet Onion Chicken Teriyaki (chicken strips) had just 42.8 percent chicken DNA, according to the CBC Marketplace investigation.
...
So what else is in the meat? According to the DNA testing, it’s soy.
(Excerpt) Read more at kdvr.com ...
Went to a truck stop Subway in Pig’s Knuckle Arkansas a few years ago. Ordered a meatball marinara sub. The “marinara” was mostly ketchup. Ugh....
Before I die, I want to go to Pig’s Knuckle.
LOL. “Pig’s Knuckle” is my fictcious name for your typical rural place you never want to visit again. I have the equivalent term for the urban place you once visited but never want to visit again. I call it “Gary.”
#FakeFood
“It’s soy” - ....lent green?
That was a great commercial. Wendy's commercial
Lol for sure getting where best to eat at home on food you raised or butchered yourself. Sad really
” but the best is cooking your own chicken at home.”
K F C
You can’t fake that.
Original recipe, of course. But stay AWAY from the cole slaw.
Never eat the cole slaw. Never.
“Insignificant increases”
OK, you convinced me.
You can have my share.
I guess we all have our faves. All I ever get from them is the meatball marinara. I love that.
I’ll take it. Being the equivalent to human-produced CO2 in the atmosphere it’s not likely to make me any less hairy or my voice any less bass.
They used to have good cole slaw- it was actually green at one time...30 years ago.
Their mashed potatoes were always bad as far as I know- they always have been “instant” but the slaw used to make up for that.
Then they started giving you this pale white slaw that looked like it was only made from really old cabbage cores whose outer leaves had been progressively pulled off as they wilted and spoiled.
That’s the last time I ever regularly went to KFC. Went a couple times more recently- 3 yrs ago- because there was nowhere else to go, and the chicken was so tiny the parts looked like they were from Cornish game hens.
Seriously, I’ve had gray squirrel with bigger legs than KFC chicken.
“Subway took a turn for the worse about ten years ago, in my opinion.”
I agree, but I’d put the timeframe a little further back. I used to like to just get a vegetable and cheese sub for exactly the reasons this article points out. They used to never have a problem with adding a few extra pieces of cheese with no added cost. Then at some point, some genius decided they’d start charging extra for anything more than those four little triangles of cheese on an already high profit only veggie sandwich. I quit going to subway for a long time over that. Cheapskates.
Maybe not, but the attitude of Japanese teens makes you wonder:
Is this Real News or Fake News?
I am glad I never eat at Subway. It is a real challenge to eat out and eat healthy, anywhere.
LOL
There’s nothing strange about the Japanese. Nothing at all!
Bump for later.
“Then they started giving you this pale white slaw that looked like it was only made from really old cabbage cores whose outer leaves had been progressively pulled off as they wilted and spoiled.”
It’s been many years since I last ate in one of those, but I definitely recall the so called “slaw” looking like that and tasting about as worthless. I bet they spent quite a bit of money on research groups to come up with that.
They make their cole slaw on site, in big batches, with FIVE POUNDS of sugar in each batch! (Don’t tell anybody; that’s a trade secret). I knew someone who worked there. When the Colonel sold his brand to PepsiCo, or whoever, he was furious, because they switched to instant potatoes, but he couldn’t do anything about it. That was a long time ago.
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