Posted on 01/30/2012 7:44:02 AM PST by rawhide
This oughta’ help that next fast food lunch go down better.
McDonald’s is no longer using an additive filler known as “pink slime” in its world-famous hamburgers.
What, you don’t know about the pink slime?
That’s spare beef trimmings treated with ammonium hydroxide to make them safe and possibly tastier.
Pink slime, for all its yumminess, has been the target of some serious criticism, ranging from newspaper reports to a campaign by TV chef Jamie Oliver to get rid of the stuff.
As gross and potentially dangerous as it sounds, the government has said pink slime is not a threat.
Ammoniated beef trimmings were deemed good to go five years ago during a U.S. Department of Agriculture crackdown on ground beef, even though the meat “comes from the parts of the cow most likely to harbor pathogens,” according to Huffington Post. The ammonia supposedly kills any bacteria in the beef.
Eat up.
What you want to bet they also have large amounts of dihydrogen monoxide in their soft drinks!?!?!
OK, now that stuff IS dangerous!Finally someone's talking about a chemical that has proven to KILL
People have died when surrounded by it for periods of time - sometimes it doesn't take long and it can kill you...like that!
....everyone is different, some can handle it - others can't
Dangerous Stuff that is.
That was actually a Canadian show, believe it or not. :-)
The My tuna doesn’t taste as good as it used to was an old Rush parody.
Unless proved otherwise, I’m convinced all the attacks on McDonalds are competitor based.
There first was Canadian bacon and now we have Canadian Green Slime. Ain’t Canada just dandy?
LOL!
The porpoise were thrown back in the ocean dead. They were NEVER processed and put in a can with the tuna.
McD’s problem is two fold, IMHO.
1) burgers aren’t fresh, they have been sitting in some warming tray for god knows how long before assembled.. yes, makes for convient quick filling of your order, but not remotely good tasting
2) Too much Salt.. made to specifications they just put too much salt on their burgers.
If, you ever are fortunate enough to actually get a fresh right off the grill McD’s burger, its honestly not too bad. Not going to beat your home made burger, but it is SO much better than what you typically get served when you go there.
Not defending McD’s as healthy or a great burger, but whenever I get one that is fresh off the grill, you get a hint of why the chain became so big in the first place.
If it isn’t marbled with fat and aged for 6 weeks it’s pure crap!
Well if your local farmer can wait 5 years to be able to slaughter a cow vs under 2, and remain profitable, more power to them.
Force feeding cows Corn does have its drawbacks, perpetual injections to keep them from getting ill, etc etc... but there is little doubt it has made Beef far more affordable and available.
Hydrogen hydroxide safe? It's also known as dihydrogen monoxide.
Much of Europe suffers from the grass-fed beef problem, hence their greater use of veal.
Well SOMETHING has changed the taste of tuna in a can.Type of tuna being caught, processing, additives? Different species being fished now? Who the hell knows what is put into cans and called tuna. All I know is that its not the same-and the WalMart store brand comes closest.
Apologies for veering off McD’s topic.
The trick to getting a fresh off the grill burger at McD's (or any fast food joint for that matter) is to ask for a special made-no mayo, or no ketchup, or no tomatoes-it doesn't matter what you omit, just don't order a stock burger. Stock burgers are what sit under the heat lamp.
The size of the tuna.
Exactly. On the occasionally trip to McD's I get a Double Quarter Pounder with Cheese and order it "cooked fresh". Cooked fresh like this it is probably one of the very best burgers out there for the price.
Sorry, but this is not true.
This USED to be true with McD’s, but hasn’t been for a very long time.
McD’s, went to an assembly line setup like BK, where the burgers are cooked ahead of time and held in a warming tray, and then assembled to order, just like BK.
You are correct that back in the day McD’s would assemble their burgers all a certain way, and then hold them pre made in a holding bin, that is not the case any longer, in nearly all situations. Now the burgers are cooked ahead of time, held in a warming tray and when you order, whether it be a standard or a special order, it is assembled to order using that premade patty.
Now in very busy McD’s or BK’s they may indeed make a certain number of standard burgers ahead of time to help speed service, but you are not getting a fresh off the grill burger when you special order by default... unless you explicitely tell them I WANT IT FRESH OF THE GRILL, that is the ONLY way in a McD’s you will get a fresh burgher.
It takes all of 44 seconds to cook a standard burger, or 1minute 45 seconds to cook a quarter pounder. So, if the place isn’t crazy busy, I will order it that way when I am there, but just ordering it without somehting, or special order doesn’t get you a fresh patty any longer, hasn’t for a decade or more now.
Not true... This is indeed what you will find in low end grocery store frozne chicken nuggets, that’s not what is in a McNugget... I am not defending McD’s as great food, but that is NOT what goes into a McNugget.
GMTA and so do ours...
(Vanity) A Lesson from the Buffalo, or, Let The Chips Fall Where They May
Cheers!
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